>Mark Thorazine:
>
>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?

http://www.cooking.com/products/shprodde.asp?SKU=158486



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