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Grinding Bay Leaves
Last night I made chorizo per the recipe in Rick Bayless' "Mexico, One
Plate at a Time" cookbook. It calls for you to grind the bay leaves with mortar and pestle, which I don't own. I tried to do it in the food processor, even adding the salt from the recipe to act as an abrasive but it barely worked. Any other suggestions to get the job done? |
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