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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Bobo Bonobo wrote:
> Goomba38 wrote: > > Bobo Bonobo wrote: > > > Any international food marget should have ground (molido) bay leaves > > > in the Mexican section. �I use them for pasta sauce. �I was upset when > > > Penzey's quit carrying the ground bay leaves. > > > > --Bryan > > > I've always used whole in my tomato sauces, soups and the like, and pick > > out the leaves before serving. I like to be able to choose the size of > > the leaf to the use. How much ground do you reckon equals a good sized leaf? > > I don't know, but what I do know is that it takes hours to get a > reasonable amount of flavor out of the whole leaves. �I just started > using the powdered a few years ago. �So much easier. � > > Often, I make a sauce with only tomato paste, water and bay > leaf. �Then I simmer well-browned meatballs in it. What... no garlic and oregano... and I think it's illegal to make that without grape jelly. |
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Goomba38 > wrote:
> 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? You really need to get a small coffee grinder. I don't know how you managed without either this long. -sw |
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Sqwertz wrote:
> Goomba38 > wrote: > >> 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? > > You really need to get a small coffee grinder. I don't know how you > managed without either this long. > > -sw LOL, neither do I now!? I always put whole spices in when I could, and own the basics ground too, but bay leaves are NOT commonly called for in many recipes so it has never been an issue before. I look forward to discovering all I can use my newly ordered mortar and pestle for. I decided to go low-tech to start with though. |
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Goomba38 > wrote:
> LOL, neither do I now!? I always put whole spices in when I could, and > own the basics ground too, but bay leaves are NOT commonly called for in > many recipes so it has never been an issue before. I look forward to > discovering all I can use my newly ordered mortar and pestle for. I > decided to go low-tech to start with though. I use my coffee grinder 5x more than my M&P. The MP I use for small amounts of cumin and wet/oily stuff, but there are a lot of whole spices that a M&P won't be able to grind correctly (caraway, allspice, eg). -sw |
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On 2008-05-13, Sqwertz > wrote:
> spices that a M&P won't be able to grind correctly (caraway, > allspice, eg). That's cuz you got wussy M&P. Mere child's play for Thai granite! nb |
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notbob > wrote:
> On 2008-05-13, Sqwertz > wrote: >> spices that a M&P won't be able to grind correctly (caraway, >> allspice, eg). > > That's cuz you got wussy M&P. Mere child's play for Thai granite! I have a perfectly good 8x8 M&P. The coffee grinder works better for almost all the dry spices. -sw |
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Sqwertz > wrote:
> I have a perfectly good 8x8 M&P. The coffee grinder works better > for almost all the dry spices. I left out the word 'granite' just to see if I could provoke another He-Man response out of you. -sw |
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On 2008-05-13, Sqwertz > wrote:
> I left out the word 'granite' just to see if I could provoke another > He-Man response out of you. Must be operator error. nb |
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![]() "Steve Pope" > wrote in message ... > weedhopper > wrote: > >>"Goomba38" > wrote in message > >>> sf wrote: > >>>> I wasn't talking about heat, just the pure *amount* for only 1.5 >>>> pounds of meat. > >>> well, add the other half pound of fat too. >>> It works. What can I say? >>> (and unlike many commercial chorizo...it doesn't contain salivary and >>> lymph glands. Ugh.) > >>That's what gives it the good flavor. > > Yeah! Well, partly. The S-glands and L-nodes give it a low > melting point, so you get chorizo fluid that can innundate > ground pork or beef muscle meat in a particularly fine way ... > but what it's really doing is it's a vehicle for carrying > that ground spice mix all through the sausage. On top of > any glandular flavor. The total effect is what's wonderful. > Steve What is "chorizo fluid" and "glandular flavor"? |
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