The new agate mortar and pestle is a revelation to me.
Nothing else grinds spices to as fine a powder
and the result is more aromatic than any other method.
Also it is the only way I've been able to powder cinnamon bark.
Now I use surprisingly small quantities of freshly powdered spices.

Lamb Stew

Slice an onion into very thin slices. Melt

1 to 2 tablespoons butter

in a heavy casserole---enameled cast iron by choice.
Add the onion, cover and put on very low heat for
2 to 3 hours. The onions will wilt down, then the
water will slowly steam off, then the onions will
start to brown. Put

2 lamb shoulder blade chops

in a black iron skillet under the broiler. Flip when
they are browning and sizzling on top and do the same
for the other side. Add the chops to the casserole with
the brwoned onions and add

boiling water

Let the skillet cool a bit and add to the skillet

1/2 cup white wine

Scrape the crust into the wine and slowly reduce.

Powder your spices---individually, as they each break
down differently.

a piece of cinnamon bark about half the size of a small fingernail
1 black peppercorn
2 coriander seeds
5 cumin seeds
5 cardamom seeds (not pods)
1/8 teaspoon saffron powder

Add the spices to the casserole with some salt and the
wine reduction. I like to put in plenty of water so
that the chops are fully immersed as there is a lot of
flavor to be had. Cook at low heat, not even simmering
for 3 hours.

I like to serve this with steamed potatoes.

--
Michael Press

"Michael Press" > wrote in message
...
> The new agate mortar and pestle is a revelation to me.
> Nothing else grinds spices to as fine a powder
> and the result is more aromatic than any other method.
> Also it is the only way I've been able to powder cinnamon bark.
> Now I use surprisingly small quantities of freshly powdered spices.

<snip>

I had a really good marble mortar and pestle. But when we move here, the
pestle never arrived. I kept the mortar for a while, hoping it would show
up. Never did. My new one is not as good. It's black. Not sure what it
is made of.

Julie Bove wrote:

> I had a really good marble mortar and pestle. But when we move here,
> the pestle never arrived. I kept the mortar for a while, hoping it
> would show up. Never did. My new one is not as good. It's black. Not
> sure what it is made of.

In Liguria, home of the renowned Pesto alla Genovese, they swear by marble
mortar and olive wood pestle.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

In article >,
"Julie Bove" > wrote:

> "Michael Press" > wrote in message
> ...
> > The new agate mortar and pestle is a revelation to me.
> > Nothing else grinds spices to as fine a powder
> > and the result is more aromatic than any other method.
> > Also it is the only way I've been able to powder cinnamon bark.
> > Now I use surprisingly small quantities of freshly powdered spices.
>
> <snip>
>
> I had a really good marble mortar and pestle. But when we move here, the
> pestle never arrived. I kept the mortar for a while, hoping it would show
> up. Never did. My new one is not as good. It's black. Not sure what it
> is made of.

On the Moh scale of harness marble is 3, agate is 7.
No contest. Basically everything harder than agate is
diamond or some form of aluminum oxide. In addition,
marble is porous making it impossible to clean out old
oil that seeps in. You will never get that stale black
pepper oil out of your marble mortar. And marble is
subject to chemical attack. Better one those white
porcelain sets.

Moh Scale Representative Gemstone

10 Diamond
9 Corundum (Ruby, Sapphire)
8 Topaz
7.5 Beryl (Emerald, Aquamarine)
6.5-7.5 Garnet
7 Quartz (Amethyst, Citrine, Agate)
6.5 steel file
6 Feldspar (Spectrolite) granite
5.5-6.5 most Glass
5 Apatite
4 Fluorite
3 Calcite, marble also a copper penny
2.5 Fingernail
2 Gypsum
1 Talc

--
Michael Press

On 7/21/2013 11:08 PM, Julie Bove wrote:

> I had a really good marble mortar and pestle. But when we move here, the
> pestle never arrived. I kept the mortar for a while, hoping it would show
> up. Never did. My new one is not as good. It's black. Not sure what it
> is made of.

I really like mine. Very heavy stone material and works like a charm.

--
CAPSLOCK–Preventing Login Since 1980.

On Monday, July 22, 2013 3:28:30 PM UTC-4, Michael Press wrote:
>
> On the Moh scale of harness marble is 3, agate is 7.
> No contest. Basically everything harder than agate is
> diamond or some form of aluminum oxide. In addition,
> marble is porous making it impossible to clean out old
> oil that seeps in. You will never get that stale black
> pepper oil out of your marble mortar. And marble is
> subject to chemical attack. Better one those white
> porcelain sets.
>
> Moh Scale Representative Gemstone
> 10 Diamond
> 9 Corundum (Ruby, Sapphire)
> 8 Topaz
> 7.5 Beryl (Emerald, Aquamarine)
> 6.5-7.5 Garnet
> 7 Quartz (Amethyst, Citrine, Agate)
> 6.5 steel file
> 6 Feldspar (Spectrolite) granite
> 5.5-6.5 most Glass
> 5 Apatite
> 4 Fluorite
> 3 Calcite, marble also a copper penny
> 2.5 Fingernail
> 2 Gypsum
> 1 Talc
>
> Michael Press

Hardness doesn't matter as long as it is harder than
the seed you are pulverizing.

http://www.richardfisher.com

Sqwertz wrote:
> Mine is a small, ceramic druggist-looking thing. It works quick and
> well for small amounts (1 TB) of hard seeds.

Yer a toker, aren't ya sqwerty?

On Tue, 23 Jul 2013 05:48:15 -0700 (PDT), Helpful person
> wrote:

> Hardness doesn't matter as long as it is harder than
> the seed you are pulverizing.

I used to have a small wooden one that disappeared a few years ago. I
look at mortar and pestles occasionally (no real need to replace it, I
use a coffee grinder to pulverize these days) and what I notice is
some are rough on the inside and some are smooth. It seems to me that
would be a bigger difference than anything else. I like the idea of a
rough interior, but seems like it would be hard to clean.

--
Food is an important part of a balanced diet.

In article >,
Helpful person > wrote:

> On Monday, July 22, 2013 3:28:30 PM UTC-4, Michael Press wrote:
> >
> > On the Moh scale of harness marble is 3, agate is 7.
> > No contest. Basically everything harder than agate is
> > diamond or some form of aluminum oxide. In addition,
> > marble is porous making it impossible to clean out old
> > oil that seeps in. You will never get that stale black
> > pepper oil out of your marble mortar. And marble is
> > subject to chemical attack. Better one those white
> > porcelain sets.
> >
> > Moh Scale Representative Gemstone
> > 10 Diamond
> > 9 Corundum (Ruby, Sapphire)
> > 8 Topaz
> > 7.5 Beryl (Emerald, Aquamarine)
> > 6.5-7.5 Garnet
> > 7 Quartz (Amethyst, Citrine, Agate)
> > 6.5 steel file
> > 6 Feldspar (Spectrolite) granite
> > 5.5-6.5 most Glass
> > 5 Apatite
> > 4 Fluorite
> > 3 Calcite, marble also a copper penny
> > 2.5 Fingernail
> > 2 Gypsum
> > 1 Talc
> >
> > Michael Press
>
> Hardness doesn't matter as long as it is harder than
> the seed you are pulverizing.

Hardness matters. Just because one substance is harder
than another does not mean it does not deform elastically.
A harder M&P deforms less and grinds finer.

--
Michael Press

Michael Press wrote:W
> On the Moh scale of harness marble is 3, agate is 7.
> No contest. Basically everything harder than agate is
> diamond or some form of aluminum oxide. In addition,
> marble is porous making it impossible to clean out old
> oil that seeps in. You will never get that stale black
> pepper oil out of your marble mortar. And marble is
> subject to chemical attack. Better one those white
> porcelain sets.
>
[snip]

Where did you get your agate mortar and pestle? It might come in
handy for me, because I envision wanting to finely grind spices
and herbs.

Thanks,

Jean B.

In article >,
"Jean B." > wrote:

> Michael Press wrote:W
> > On the Moh scale of harness marble is 3, agate is 7.
> > No contest. Basically everything harder than agate is
> > diamond or some form of aluminum oxide. In addition,
> > marble is porous making it impossible to clean out old
> > oil that seeps in. You will never get that stale black
> > pepper oil out of your marble mortar. And marble is
> > subject to chemical attack. Better one those white
> > porcelain sets.
> >
> [snip]
>
> Where did you get your agate mortar and pestle? It might come in
> handy for me, because I envision wanting to finely grind spices
> and herbs.

It was a gift. Look for chemical supply houses.

Oh boy, look! A zirconia mortar and pestle with
Moh hardness 10! I want one!

<http://www.stanfordmaterials.com/labequip.html>

Drat! $1000. Oh---well. Here are the more affordable agate M&P.

<http://www.pelletlab.com/mortar_and_pestle>
<http://www.stanfordmaterials.com/labequip.html#aprod>
<http://www.avogadro-lab-supply.com/item.php?item_id=1070>

Pretty, aren't they.
There are sites for suppliers from China and India as well.

--
Michael Press

On Monday, July 22, 2013 12:28:30 PM UTC-7, Michael Press wrote:
> In article >,
>
> "Julie Bove" > wrote:

> > I had a really good marble mortar and pestle. But when we move here, the
> > pestle never arrived. I kept the mortar for a while, hoping it would show
> > up. Never did. My new one is not as good. It's black. Not sure what it
> > is made of.
>
> On the Moh scale of harness marble is 3, agate is 7.
> No contest. Basically everything harder than agate is
> diamond or some form of aluminum oxide. In addition,
> marble is porous making it impossible to clean out old
> oil that seeps in. You will never get that stale black
> pepper oil out of your marble mortar. And marble is
> subject to chemical attack. Better one those white
> porcelain sets.
>
>
>
> Moh Scale Representative Gemstone
>
> 10 Diamond
> 9 Corundum (Ruby, Sapphire)
> 8 Topaz
> 7.5 Beryl (Emerald, Aquamarine)
> 6.5-7.5 Garnet
> 7 Quartz (Amethyst, Citrine, Agate)
> 6.5 steel file
> 6 Feldspar (Spectrolite) granite
> 5.5-6.5 most Glass
> 5 Apatite
> 4 Fluorite
> 3 Calcite, marble also a copper penny
> 2.5 Fingernail
> 2 Gypsum
> 1 Talc

We got a big heavy one from Crate and Barrel on closeout several years ago. I believe it was for making guacamole. Seems similar to this:

http://www.casa.com/p/cilio-granite-...-pestle-570402

Granite supposedly ranks between 5 and 7 on Mohs hardness, so it is better than marble, and might even be as hard as agate.

On Tue, 23 Jul 2013 17:06:43 -0400, "Jean B." > wrote:
>
> Where did you get your agate mortar and pestle? It might come in
> handy for me, because I envision wanting to finely grind spices
> and herbs.
>
Do you have any Indian groceries around? I noticed them in the ones
that are specifically Indian focused. They were big and the price was
right - well under $20. For some reason $14 is stuck in my head. I
suppose you could find them in an "international" food store. I shop
in those more often - but don't remember noticing them there.

--
Food is an important part of a balanced diet.

Michael Press wrote:
> In article >,
> "Jean B." > wrote:
>
>> Michael Press wrote:W
>>> On the Moh scale of harness marble is 3, agate is 7.
>>> No contest. Basically everything harder than agate is
>>> diamond or some form of aluminum oxide. In addition,
>>> marble is porous making it impossible to clean out old
>>> oil that seeps in. You will never get that stale black
>>> pepper oil out of your marble mortar. And marble is
>>> subject to chemical attack. Better one those white
>>> porcelain sets.
>>>
>> [snip]
>>
>> Where did you get your agate mortar and pestle? It might come in
>> handy for me, because I envision wanting to finely grind spices
>> and herbs.
>
> It was a gift. Look for chemical supply houses.
>
> Oh boy, look! A zirconia mortar and pestle with
> Moh hardness 10! I want one!
>
> <http://www.stanfordmaterials.com/labequip.html>
>
> Drat! $1000. Oh---well. Here are the more affordable agate M&P.
>
> <http://www.pelletlab.com/mortar_and_pestle>
> <http://www.stanfordmaterials.com/labequip.html#aprod>
> <http://www.avogadro-lab-supply.com/item.php?item_id=1070>
>
> Pretty, aren't they.
> There are sites for suppliers from China and India as well.
>
Thanks. I will compare them.

--
Jean B.

In article >,
sf > wrote:

> On Tue, 23 Jul 2013 17:06:43 -0400, "Jean B." > wrote:
> >
> > Where did you get your agate mortar and pestle? It might come in
> > handy for me, because I envision wanting to finely grind spices
> > and herbs.
> >
> Do you have any Indian groceries around?

Yes, I never thought to look.

--
Michael Press

On 2013-07-25, Michael Press > wrote:
> In article >,
> sf > wrote:
>
>> On Tue, 23 Jul 2013 17:06:43 -0400, "Jean B." > wrote:
>> >
>> > Where did you get your agate mortar and pestle? It might come in
>> > handy for me, because I envision wanting to finely grind spices
>> > and herbs.
>> >
>> Do you have any Indian groceries around?
>
> Yes, I never thought to look.

Best M&P on mrkt:

http://importfood.com/mortarpestle.html

Great lamb curry:

http://moroccanfood.about.com/od/mai.../r/Mrouzia.htm

I buy my spices at health food store. Great selection of whole and
ground bulk spices, dirt cheap. Many health food stores have bulk
spices. Usually less than $1/oz. Tagines are basically curries
(spicey stew). Don't need a tagine pot to make. Any pot will do. If
only I could afford lamb. I use beef, pork, or goat.

nb

On Thursday, July 25, 2013 3:23:58 AM UTC-7, notbob wrote:

> I buy my spices at health food store. Great selection of whole and
> ground bulk spices, dirt cheap. Many health food stores have bulk
> spices. Usually less than $1/oz.

Whole Foods has pretty much driven health food stores out of business where I live.

On 7/25/2013 11:50 AM, wrote:
> On Thursday, July 25, 2013 3:23:58 AM UTC-7, notbob wrote:
>
>> I buy my spices at health food store. Great selection of whole and
>> ground bulk spices, dirt cheap. Many health food stores have bulk
>> spices. Usually less than $1/oz.
>
> Whole Foods has pretty much driven health food stores out of business where I live.
>

That's odd, given how pricey they are for supplements.

On Monday, July 22, 2013 6:39:45 PM UTC-6, Sqwertz wrote:
> On Sun, 21 Jul 2013 19:43:35 -0700, Michael Press wrote:
>
>
>
> > The new agate mortar and pestle is a revelation to me.
>
> > Nothing else grinds spices to as fine a powder
>
> > and the result is more aromatic than any other method.
>
> > Also it is the only way I've been able to powder cinnamon bark.
>
> > Now I use surprisingly small quantities of freshly powdered spices.
>
> >
>
> > Lamb Stew
>
>
>
> I have lamb stew simmering on the stove right now. 2lb of leftover,
>
> chunked roasted leg of lamb, a huge 1.5lb leek, white potatoes, a
>
> quarter of cabbage, merlot, garlic, coriander, thyme, black pepper,
>
> chicken and beef stock.
>
> -sw

Mein Gott...1.5 lb. leek....who on earth needs that size of
leek in anything?

On 7/25/2013 12:14 PM, Roy wrote:
> On Monday, July 22, 2013 6:39:45 PM UTC-6, Sqwertz wrote:
>> On Sun, 21 Jul 2013 19:43:35 -0700, Michael Press wrote:
>>
>>
>>
>>> The new agate mortar and pestle is a revelation to me.
>>
>>> Nothing else grinds spices to as fine a powder
>>
>>> and the result is more aromatic than any other method.
>>
>>> Also it is the only way I've been able to powder cinnamon bark.
>>
>>> Now I use surprisingly small quantities of freshly powdered spices.
>>
>>>
>>
>>> Lamb Stew
>>
>>
>>
>> I have lamb stew simmering on the stove right now. 2lb of leftover,
>>
>> chunked roasted leg of lamb, a huge 1.5lb leek, white potatoes, a
>>
>> quarter of cabbage, merlot, garlic, coriander, thyme, black pepper,
>>
>> chicken and beef stock.
>>
>> -sw
>
> Mein Gott...1.5 lb. leek....who on earth needs that size of
> leek in anything?
>

He probably buys it for the soil and grit content...

On Thursday, July 25, 2013 2:14:00 PM UTC-4, Roy wrote:
>
> Mein Gott...1.5 lb. leek....who on earth needs that size of
> leek in anything?

Why not? There's braised leeks as a vegetable side dish, soups, stocks, leek pie, etc.

http://www.richardfisher.com

On 7/25/2013 4:23 PM, Helpful person wrote:
> On Thursday, July 25, 2013 2:14:00 PM UTC-4, Roy wrote:
>>
>> Mein Gott...1.5 lb. leek....who on earth needs that size of
>> leek in anything?
>
> Why not? There's braised leeks as a vegetable side dish, soups, stocks, leek pie, etc.
>
Leeks (around here) are sold by the pound. Once you cut away the tough,
fibrous green stalks 1.5 lb of leeks doesn't amount to all that much.

Jill

On 25/07/2013 6:07 PM, jmcquown wrote:
> On 7/25/2013 4:23 PM, Helpful person wrote:
>> On Thursday, July 25, 2013 2:14:00 PM UTC-4, Roy wrote:
>>>
>>> Mein Gott...1.5 lb. leek....who on earth needs that size of
>>> leek in anything?
>>
>> Why not? There's braised leeks as a vegetable side dish, soups,
>> stocks, leek pie, etc.
>>
> Leeks (around here) are sold by the pound. Once you cut away the tough,
> fibrous green stalks 1.5 lb of leeks doesn't amount to all that much.
>
>
Around here there are sold by the bundle, 2, 3 or 4, depending on the
size. I always find pricey.... for onions.

On 7/25/2013 6:53 PM, Dave Smith wrote:
> On 25/07/2013 6:07 PM, jmcquown wrote:
>> On 7/25/2013 4:23 PM, Helpful person wrote:
>>> On Thursday, July 25, 2013 2:14:00 PM UTC-4, Roy wrote:
>>>>
>>>> Mein Gott...1.5 lb. leek....who on earth needs that size of
>>>> leek in anything?
>>>
>>> Why not? There's braised leeks as a vegetable side dish, soups,
>>> stocks, leek pie, etc.
>>>
>> Leeks (around here) are sold by the pound. Once you cut away the tough,
>> fibrous green stalks 1.5 lb of leeks doesn't amount to all that much.
>>
>>
> Around here there are sold by the bundle, 2, 3 or 4, depending on the
> size. I always find pricey.... for onions.
>
I don't buy them often, they *are* pricey. But I do like potato-leek
soup from time to time. They don't taste "oniony" to me.

Jill

On Thu, 25 Jul 2013 19:03:26 -0400, jmcquown >
wrote:

> They don't taste "oniony" to me.

To me either.

--
Food is an important part of a balanced diet.

In article >,
notbob > wrote:

> On 2013-07-25, Michael Press > wrote:
> > In article >,
> > sf > wrote:
> >
> >> On Tue, 23 Jul 2013 17:06:43 -0400, "Jean B." > wrote:
> >> >
> >> > Where did you get your agate mortar and pestle? It might come in
> >> > handy for me, because I envision wanting to finely grind spices
> >> > and herbs.
> >> >
> >> Do you have any Indian groceries around?
> >
> > Yes, I never thought to look.
>
> Best M&P on mrkt:
>
> http://importfood.com/mortarpestle.html

What does "on the market" mean? If anyone can buy a
better one is that better one on the market? What makes
it best? That granite M&P I would not have. Granite is
porous and softer than agate and near as I can tell
that granite M&P is not polished. Even a porcelain M&P
is preferable.

--
Michael Press

Sqwertz wrote:
> Usually I don't get that much usable product from leeks

U drink yer own ****?

In article >, says...
>
> "Michael Press" > wrote in message
> ...
> > The new agate mortar and pestle is a revelation to me.
> > Nothing else grinds spices to as fine a powder
> > and the result is more aromatic than any other method.
> > Also it is the only way I've been able to powder cinnamon bark.
> > Now I use surprisingly small quantities of freshly powdered spices.
>
> <snip>
>
> I had a really good marble mortar and pestle. But when we move here, the
> pestle never arrived. I kept the mortar for a while, hoping it would show
> up. Never did. My new one is not as good. It's black. Not sure what it
> is made of.

I've got a smaller marble mortar and pestle. It's really good for
grinding spices.