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?

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 can grind them in an electric spice grinder. I make garam masala
(which contains bay leaves) that way.

Ground bay leaves are also good to use with soups such as split pea or bean.

"Goomba38" <Goomba38@comcast.net> wrote in message
news:na2dnRR2v5fjiLrVnZ2dnUVZ_rvinZ2d@comcast.com...
> 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?

It's a pain. My solution; I purchased Ground Bay Leaves at Publix. The
brand name is "Badia".

On May 11, 11:09 am, "weedhopper" <whop...@verizon.com> wrote:
> "Goomba38" <Goomb...@comcast.net> wrote in message
>
> news:na2dnRR2v5fjiLrVnZ2dnUVZ_rvinZ2d@comcast.com...
>
> > 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 bu=
t
> > it barely worked.
> > Any other suggestions to get the job done?
>
> It's a pain. My solution; I purchased Ground Bay Leaves at Publix.  The
> brand name is "Badia".

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

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?

"Goomba38" <Goomba38@comcast.net> wrote in message
news:9sednWfM3bSa37rVnZ2dnUVZ_gCdnZ2d@comcast.com...
> 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 would start with 1/8 teaspoon.

On May 11, 1:59 pm, Goomba38 <Goomb...@comcast.net> 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 wh=
en
> > 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 lea=
f?

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.

--Bryan

Bobo Bonobo wrote:
> Goomba38 wrote:
> > Bobo Bonobo wrote:
> > > Any international food marget should have ground (molido) bay leaves
> > > in the Mexican section. =EF=BF=BDI use them for pasta sauce. =EF=BF=BD=
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 l=
eaf?
>
> 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. =EF=BF=BDI just start=
ed
> using the powdered a few years ago. =EF=BF=BDSo much easier. =EF=BF=BD
>
> Often, I make a sauce with only tomato paste, water and bay
> leaf. =EF=BF=BDThen I simmer well-browned meatballs in it.

What... no garlic and oregano... and I think it's illegal to make that
without grape jelly.

On Sun, 11 May 2008 11:49:16 -0400, Goomba38 <Goomba38@comcast.net>
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?

Use a coffee grinder, like a Braun, or Krups. I use one for spices
all the time.

Christine

"Christine Dabney" <artisan2@ix.netcom.com> wrote in message
news:bn6e24lo04euljeivb2kqmlrt6ftjjsv0k@4ax.com...
> On Sun, 11 May 2008 11:49:16 -0400, Goomba38 <Goomba38@comcast.net>
> 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?
>
> Use a coffee grinder, like a Braun, or Krups. I use one for spices
> all the time.
>
> Christine

I have an electric coffee grinder for spice grinding.

Earlier this evening I even ground up some dried mushrooms in it, a
sprinkled topping on a rice dish.

On Sun, 11 May 2008 11:49:16 -0400, 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.

You don't own a mortar and pestle? Good grief. We have two.

Call yourself a foodie? For shame!

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun 11 May 2008 09:16:41a, ChattyCathy told us...

> On Sun, 11 May 2008 11:49:16 -0400, 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.
>
> You don't own a mortar and pestle? Good grief. We have two.
>
> Call yourself a foodie? For shame!
>

I have a mortar and pestle, but I wouldn't even consider trying to grind up
bay leaves in it. Too laborious. :-)

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 15mins
-------------------------------------------
Cats must play 'hockey' with a shampoo
cap in the bathtub in the wee hours of
the morning.

Wayne Boatwright wrote:

> I have a mortar and pestle, but I wouldn't even consider trying to grind up
> bay leaves in it. Too laborious. :-)
>
But..but.. Rick says to do it that way!!
I've never had a recipe call for ground bay leaves before, to tell you
the truth? At least I don't recall one....?

Goomba38 <Goomba38@comcast.net> wrote:

>Wayne Boatwright wrote:

>> I have a mortar and pestle, but I wouldn't even consider trying to grind up
>> bay leaves in it. Too laborious. :-)

>But..but.. Rick says to do it that way!!
>I've never had a recipe call for ground bay leaves before, to tell you
>the truth? At least I don't recall one....?

The Rick Bayless recipe for chorizo seasoning I have does
not include ground bay leaves.

Steve

Steve Pope wrote:

> The Rick Bayless recipe for chorizo seasoning I have does
> not include ground bay leaves.
>
> Steve

From "Mexico-One Plate at a Time" page 26
Chorizo Mexicano

1.5 pounds lean boneless pork shoulder..
8 ounces pork fat
12 medium dried ancho chiles...
2 bay leaves
1.5 tsp cinnamon, pref fresh ground Mexican canela
1/8 tsp cloves, pref fresh ground
1 tsp dried Mexican oregano
Thyme and marjoram (1 T fresh or 1 tsp dried)
Salt
1/4 cup cider vinegar

I was surprised by there being no garlic though! It seems to need some...