Mark Thorson wrote:
> In my next experiment, I used dried wild blueberries.
> I prepared a hazelnut butter in the Champion juicer,
> mixed it with the blueberries, and ran it through the
> meat grinder twice. The result was deeply colored,
> and had a bright blueberry flavor. I liked it better
> than the apricot experiment.
>
> It was still very stiff, as compared to pure hazelnut
> butter which is a liquid (like a thick milkshake).
> In my apricot experiment, I used a 1:1 mixture
> of hazelnuts to fruit. In this experiment, I used
> 2:1 (more nuts than blueberries). I think I'll
> go 3:1 in the next experiment. I'd like to get
> a spreadable consistency, without losing the
> strong fruit flavor.
>
> I'd still like to get a finer grain than the meat grinder
> can provide. I don't believe a blender of any
> kind can handle the stiff consistency of my present
> mixtures. I'm thinking maybe the device used in
> Japan to prepare a sort of paste from cooked rice.
> It is like a wooden sledgehammer, which is used
> to beat rice in something like a wooden mortar.
>
> Does anyone know what that's called, or where
> I can buy one?


It's called a "croquet mallet". For bigger production runs, you might
try a "SledgeOmatic". <http://www.gallaghersmash.com/>

HTH :-)

- Bob