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Grinding Bay Leaves
Re: Grinding Bay Leaves
Goomba38 wrote:
> ChattyCathy wrote:
> > 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 wit=
h
> >> =EF=BF=BD =EF=BF=BDmortar 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!
>
> <standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does that
> count? LOL
>
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole. I guess I should look into either the spice
> grinder or a mortar/pestle. I can see other uses for one (I like those
> bigazz Mexican ones) Since you own one, do you ever feel you needed a
> powered spice grinder instead or was the ancient method totally adequate?
Many sausage recipes call for powdered bay leaves... you can buy them
already ground form the sausage supply places... The Sausage Maker has
it < * w w w .sausagemaker . com > but probably too large a size for
your need. One of those little coffee bean whizzers will handle a few
bay leaves easily, crumble them first... be sure they're whizzed to a
fine powder, you don't want anyone choking on any sharp bits. I
seriously doubt dried bay leaves can be ground with a mortar and
pestal, you'll grind the pestle to a nub first... Rick Bayless is a
foodtv personality, he's no kind of cook, he plays a cook on tv...
like most foodtv personalities he has no practical experience, his
backgrond is that his family owned a small family operated Mexican
restuarant in Okalahoma, as a kid they probably made him do scullery
work. He was an undergraduate student of Spanish and Latin American
culture, and then a doctoral student in anthropological linguistics,
didn't get his Phd... he never accquired formal culinary training...
that chorizo recipe is probably his mother's, he probably never
touched a bay leaf in his life... Bayless suits him. hehe
Goomba38 wrote:
> ChattyCathy wrote:
> > 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 wit=
h
> >> =EF=BF=BD =EF=BF=BDmortar 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!
>
> <standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does that
> count? LOL
>
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole. I guess I should look into either the spice
> grinder or a mortar/pestle. I can see other uses for one (I like those
> bigazz Mexican ones) Since you own one, do you ever feel you needed a
> powered spice grinder instead or was the ancient method totally adequate?
Many sausage recipes call for powdered bay leaves... you can buy them
already ground form the sausage supply places... The Sausage Maker has
it < * w w w .sausagemaker . com > but probably too large a size for
your need. One of those little coffee bean whizzers will handle a few
bay leaves easily, crumble them first... be sure they're whizzed to a
fine powder, you don't want anyone choking on any sharp bits. I
seriously doubt dried bay leaves can be ground with a mortar and
pestal, you'll grind the pestle to a nub first... Rick Bayless is a
foodtv personality, he's no kind of cook, he plays a cook on tv...
like most foodtv personalities he has no practical experience, his
backgrond is that his family owned a small family operated Mexican
restuarant in Okalahoma, as a kid they probably made him do scullery
work. He was an undergraduate student of Spanish and Latin American
culture, and then a doctoral student in anthropological linguistics,
didn't get his Phd... he never accquired formal culinary training...
that chorizo recipe is probably his mother's, he probably never
touched a bay leaf in his life... Bayless suits him. hehe
Re: Grinding Bay Leaves
Sheldon wrote:
One of those little coffee bean whizzers will handle a few
> bay leaves easily, crumble them first... be sure they're whizzed to a
> fine powder, you don't want anyone choking on any sharp bits. I
> seriously doubt dried bay leaves can be ground with a mortar and
> pestal, you'll grind the pestle to a nub first...
I'd rather not buy ground if I already have whole and can grind them
(somehow!) myself. I just dislike the redundancy of owning both, y'know?
Rick Bayless is a
> foodtv personality, he's no kind of cook, he plays a cook on tv...
Sheldon! How can you say that!? He had this restaurant long before he
had his television show!
He's earned prestigious food awards (James Beard, for example) and he
has an obvious passion for Mexico. I don't believe one has to be born
into a culture or ethnicity to become a respected expert on it. :)
Sheldon wrote:
One of those little coffee bean whizzers will handle a few
> bay leaves easily, crumble them first... be sure they're whizzed to a
> fine powder, you don't want anyone choking on any sharp bits. I
> seriously doubt dried bay leaves can be ground with a mortar and
> pestal, you'll grind the pestle to a nub first...
I'd rather not buy ground if I already have whole and can grind them
(somehow!) myself. I just dislike the redundancy of owning both, y'know?
Rick Bayless is a
> foodtv personality, he's no kind of cook, he plays a cook on tv...
Sheldon! How can you say that!? He had this restaurant long before he
had his television show!
He's earned prestigious food awards (James Beard, for example) and he
has an obvious passion for Mexico. I don't believe one has to be born
into a culture or ethnicity to become a respected expert on it. :)
Re: Grinding Bay Leaves
On May 11, 3:08 pm, Goomba38 <Goomb...@comcast . net > wrote:
> Sheldon wrote:
>
> One of those little coffee bean whizzers will handle a few
>
> > bay leaves easily, crumble them first... be sure they're whizzed to a
> > fine powder, you don't want anyone choking on any sharp bits. I
> > seriously doubt dried bay leaves can be ground with a mortar and
> > pestal, you'll grind the pestle to a nub first...
>
> I'd rather not buy ground if I already have whole and can grind them
> (somehow!) myself. I just dislike the redundancy of owning both, y'know?
But you've already admitted you don't have the equipment to grind them
yourself.
Yes it's redundant but you're better off being redundant than having
the wrong thing in your sausage. Bay leaf is one of those things that
can be dangerous if it's not ground fine enough.
Someone's suggestion of buying the ground bay leaf from Badia was a
good one. You can most likely pick up a little pouch of it, for under
$1. Even if you're stuck buying a small jar....$2. Not a huge
investment and you will find uses for it.
Why waste your time with a recipe if you're not going to make it the
way you should? When the right ingredient costs so little, it doesn't
make sense to skimp. It's not like you have to go far to find it or go
to any great lengths. Badia brand spices are available wherever Latino
or Mexican groceries are sold. It's so simple. Just buy it pre ground.
It will take much less effort than the great debate between "mortar/
pestle or coffee grinder?", and certainly much less effort than
grinding it yourself once you settle the debate.
On May 11, 3:08 pm, Goomba38 <Goomb...@comcast . net > wrote:
> Sheldon wrote:
>
> One of those little coffee bean whizzers will handle a few
>
> > bay leaves easily, crumble them first... be sure they're whizzed to a
> > fine powder, you don't want anyone choking on any sharp bits. I
> > seriously doubt dried bay leaves can be ground with a mortar and
> > pestal, you'll grind the pestle to a nub first...
>
> I'd rather not buy ground if I already have whole and can grind them
> (somehow!) myself. I just dislike the redundancy of owning both, y'know?
But you've already admitted you don't have the equipment to grind them
yourself.
Yes it's redundant but you're better off being redundant than having
the wrong thing in your sausage. Bay leaf is one of those things that
can be dangerous if it's not ground fine enough.
Someone's suggestion of buying the ground bay leaf from Badia was a
good one. You can most likely pick up a little pouch of it, for under
$1. Even if you're stuck buying a small jar....$2. Not a huge
investment and you will find uses for it.
Why waste your time with a recipe if you're not going to make it the
way you should? When the right ingredient costs so little, it doesn't
make sense to skimp. It's not like you have to go far to find it or go
to any great lengths. Badia brand spices are available wherever Latino
or Mexican groceries are sold. It's so simple. Just buy it pre ground.
It will take much less effort than the great debate between "mortar/
pestle or coffee grinder?", and certainly much less effort than
grinding it yourself once you settle the debate.
Re: Grinding Bay Leaves
"Goomba38" <Goomba38@comcast . net > wrote in message
news:6YGdnSYKqbjjsrrVnZ2dnUVZ_rninZ2d@comcast . com ...
> ChattyCathy wrote:
>> 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!
>>
> <standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does that
> count? LOL
>
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole. I guess I should look into either the spice
> grinder or a mortar/pestle. I can see other uses for one (I like those
> bigazz Mexican ones) Since you own one, do you ever feel you needed a
> powered spice grinder instead or was the ancient method totally adequate?
I've always had a mortar/pestle. Totally useless. A mini food processor is
the modern way to fly.
"Goomba38" <Goomba38@comcast . net > wrote in message
news:6YGdnSYKqbjjsrrVnZ2dnUVZ_rninZ2d@comcast . com ...
> ChattyCathy wrote:
>> 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!
>>
> <standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does that
> count? LOL
>
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole. I guess I should look into either the spice
> grinder or a mortar/pestle. I can see other uses for one (I like those
> bigazz Mexican ones) Since you own one, do you ever feel you needed a
> powered spice grinder instead or was the ancient method totally adequate?
I've always had a mortar/pestle. Totally useless. A mini food processor is
the modern way to fly.
Re: Grinding Bay Leaves
"Goomba38" <Goomba38@comcast . net > wrote in message
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole.
Neither have I had such a recipe, but I'm a Italian son, we don't grind
up bay leaves. Not in my family.
Steve
"Goomba38" <Goomba38@comcast . net > wrote in message
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole.
Neither have I had such a recipe, but I'm a Italian son, we don't grind
up bay leaves. Not in my family.
Steve
Re: Grinding Bay Leaves
On Sun 11 May 2008 11:02:04p, Steve Pope told us...
> "Goomba38" <Goomba38@comcast . net > wrote in message
>
>> I never had a recipe that called for ground bay leaves before! Honest!
>> I always use them whole.
>
> Neither have I had such a recipe, but I'm a Italian son, we don't grind
> up bay leaves. Not in my family.
>
> Steve
>
Most of the time I use them whole, as with roasts, long-simmering sauces,
etc., but I find it convenient to grind them to a powder to use in rubs and
dishes that are either not cooked at all or only for a short time.
--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 23hrs 45mins
-------------------------------------------
Adding manpower to a late software
project only makes it later.
-------------------------------------------
On Sun 11 May 2008 11:02:04p, Steve Pope told us...
> "Goomba38" <Goomba38@comcast . net > wrote in message
>
>> I never had a recipe that called for ground bay leaves before! Honest!
>> I always use them whole.
>
> Neither have I had such a recipe, but I'm a Italian son, we don't grind
> up bay leaves. Not in my family.
>
> Steve
>
Most of the time I use them whole, as with roasts, long-simmering sauces,
etc., but I find it convenient to grind them to a powder to use in rubs and
dishes that are either not cooked at all or only for a short time.
--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 23hrs 45mins
-------------------------------------------
Adding manpower to a late software
project only makes it later.
-------------------------------------------
Re: Grinding Bay Leaves
Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
news:Xns9A9C347681A3wayneboatwrightatari@69.28.173.184:
> On Sun 11 May 2008 11:02:04p, Steve Pope told us...
>
>> "Goomba38" <Goomba38@comcast . net > wrote in message
>>
>>> I never had a recipe that called for ground bay leaves before!
>>> Honest! I always use them whole.
>>
>> Neither have I had such a recipe, but I'm a Italian son, we don't
>> grind up bay leaves. Not in my family.
>>
>> Steve
>>
>
> Most of the time I use them whole, as with roasts, long-simmering
> sauces, etc., but I find it convenient to grind them to a powder to
> use in rubs and dishes that are either not cooked at all or only for a
> short time.
>
With ground up bay leaves there's no fishing around to get the leaves out
and no missing one or forgetting to remove them. And unless you've tied
them to a thread; finding and removing whole leaves is a pain in my book.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
news:Xns9A9C347681A3wayneboatwrightatari@69.28.173.184:
> On Sun 11 May 2008 11:02:04p, Steve Pope told us...
>
>> "Goomba38" <Goomba38@comcast . net > wrote in message
>>
>>> I never had a recipe that called for ground bay leaves before!
>>> Honest! I always use them whole.
>>
>> Neither have I had such a recipe, but I'm a Italian son, we don't
>> grind up bay leaves. Not in my family.
>>
>> Steve
>>
>
> Most of the time I use them whole, as with roasts, long-simmering
> sauces, etc., but I find it convenient to grind them to a powder to
> use in rubs and dishes that are either not cooked at all or only for a
> short time.
>
With ground up bay leaves there's no fishing around to get the leaves out
and no missing one or forgetting to remove them. And unless you've tied
them to a thread; finding and removing whole leaves is a pain in my book.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Re: Grinding Bay Leaves
On Mon, 12 May 2008 15:19:12 +0000, hahabogus wrote:
>
> With ground up bay leaves there's no fishing around to get the leaves out
> and no missing one or forgetting to remove them. And unless you've tied
> them to a thread; finding and removing whole leaves is a pain in my book.
Heh. That's why you count them. If I put in 6, I make sure I pull out six
before serving. Besides, they're not *that* difficult to find, IMHO.
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
On Mon, 12 May 2008 15:19:12 +0000, hahabogus wrote:
>
> With ground up bay leaves there's no fishing around to get the leaves out
> and no missing one or forgetting to remove them. And unless you've tied
> them to a thread; finding and removing whole leaves is a pain in my book.
Heh. That's why you count them. If I put in 6, I make sure I pull out six
before serving. Besides, they're not *that* difficult to find, IMHO.
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
Re: Grinding Bay Leaves
ChattyCathy <cathy1234@mailinator . com > wrote in
news:UkZVj.4639$uI.2251@newsfe17.ams2:
> On Mon, 12 May 2008 15:19:12 +0000, hahabogus wrote:
>
>
>>
>> With ground up bay leaves there's no fishing around to get the leaves
>> out and no missing one or forgetting to remove them. And unless
>> you've tied them to a thread; finding and removing whole leaves is a
>> pain in my book.
>
> Heh. That's why you count them. If I put in 6, I make sure I pull out
> six before serving. Besides, they're not *that* difficult to find,
> IMHO.
>
If you remember the number in, sure.
I usually remember but the last one or the smaller ones always seem to
hide in non-clear liquides. And after I take 5 out and can't seem to find
number 6 I question number I think I put in. Plus I'm lazy if I use
ground I don't have to find or fish for anything.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
ChattyCathy <cathy1234@mailinator . com > wrote in
news:UkZVj.4639$uI.2251@newsfe17.ams2:
> On Mon, 12 May 2008 15:19:12 +0000, hahabogus wrote:
>
>
>>
>> With ground up bay leaves there's no fishing around to get the leaves
>> out and no missing one or forgetting to remove them. And unless
>> you've tied them to a thread; finding and removing whole leaves is a
>> pain in my book.
>
> Heh. That's why you count them. If I put in 6, I make sure I pull out
> six before serving. Besides, they're not *that* difficult to find,
> IMHO.
>
If you remember the number in, sure.
I usually remember but the last one or the smaller ones always seem to
hide in non-clear liquides. And after I take 5 out and can't seem to find
number 6 I question number I think I put in. Plus I'm lazy if I use
ground I don't have to find or fish for anything.
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Re: Grinding Bay Leaves
On Sun, 11 May 2008 13:40:11 -0400, Goomba38 wrote:
> <standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does that
> count? LOL
<Cathy grins at Goomba>
I was just surprised that you didn't own a mortar and pestle, I thought
everybody had one...
FWIW, I don't recall ever having seen a recipe that calls for grinding bay
leaves either - we usually use them whole and then fish them out before
serving so they don't choke anyone.
> I never had a recipe that called for ground bay leaves before! Honest! I
> always use them whole. I guess I should look into either the spice
> grinder or a mortar/pestle. I can see other uses for one (I like those
> bigazz Mexican ones) Since you own one, do you ever feel you needed a
> powered spice grinder instead or was the ancient method totally
> adequate?
To answer your question - I must admit we still use the 'ancient method'
quite often for making rubs and grinding spices that go into marinades;
DH often uses it to grind spices for his 'secret' salad dressings. So no,
I've never felt the need to rush out and buy an electric spice
grinder...I've never even bought an electric food processor (I have a
manual one - a "Twista manual FP" to be exact) - but I do like my electric
blender for quite a few things.
BTW, Jamie Oliver uses a pestle and mortar quite often in his cooking
shows - and <big surprise> they sell the "Jamie Oliver brand" pestle and
mortar in some of the kitchen stores here (at a shockingly expensive
price, I might add).
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
On Sun, 11 May 2008 13:40:11 -0400, Goomba38 wrote:
> <standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does that
> count? LOL
<Cathy grins at Goomba>
I was just surprised that you didn't own a mortar and pestle, I thought
everybody had one...
FWIW, I don't recall ever having seen a recipe that calls for grinding bay
leaves either - we usually use them whole and then fish them out before
serving so they don't choke anyone.
> I never had a recipe that called for ground bay leaves before! Honest! I
> always use them whole. I guess I should look into either the spice
> grinder or a mortar/pestle. I can see other uses for one (I like those
> bigazz Mexican ones) Since you own one, do you ever feel you needed a
> powered spice grinder instead or was the ancient method totally
> adequate?
To answer your question - I must admit we still use the 'ancient method'
quite often for making rubs and grinding spices that go into marinades;
DH often uses it to grind spices for his 'secret' salad dressings. So no,
I've never felt the need to rush out and buy an electric spice
grinder...I've never even bought an electric food processor (I have a
manual one - a "Twista manual FP" to be exact) - but I do like my electric
blender for quite a few things.
BTW, Jamie Oliver uses a pestle and mortar quite often in his cooking
shows - and <big surprise> they sell the "Jamie Oliver brand" pestle and
mortar in some of the kitchen stores here (at a shockingly expensive
price, I might add).
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
Re: Grinding Bay Leaves
On 2008-05-12, ChattyCathy <cathy1234@mailinator . com > wrote:
>
> FWIW, I don't recall ever having seen a recipe that calls for grinding bay
> leaves either........
It's common in Indian cooking. I recently talked to my daughter and she
finally was able to pick me up a bag of whole spice garam masala. It has
all the whole spice seeds like fennel, coriander, etc, and whole bay leaves.
The idea is, you grab a handful and toss it in the grinder or mortar. Very
fresh and you can always pick out whichever single seeds/leaves you may need
for other recipes. A one 1 lb bag costs about $4 and provides about 6=10
spices in a single mix. Very handy.
nb
On 2008-05-12, ChattyCathy <cathy1234@mailinator . com > wrote:
>
> FWIW, I don't recall ever having seen a recipe that calls for grinding bay
> leaves either........
It's common in Indian cooking. I recently talked to my daughter and she
finally was able to pick me up a bag of whole spice garam masala. It has
all the whole spice seeds like fennel, coriander, etc, and whole bay leaves.
The idea is, you grab a handful and toss it in the grinder or mortar. Very
fresh and you can always pick out whichever single seeds/leaves you may need
for other recipes. A one 1 lb bag costs about $4 and provides about 6=10
spices in a single mix. Very handy.
nb
Re: Grinding Bay Leaves
On Sun, 11 May 2008 13:40:11 -0400, Goomba38 <Goomba38@comcast . net >
wrote:
>ChattyCathy wrote:
>> 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!
>>
><standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
>little secret came out-I don't have a mortar and pestle! I have an
>adorable and very user friendly little nutmeg grinder though.. does that
>count? LOL
>
>I never had a recipe that called for ground bay leaves before! Honest!
>I always use them whole. I guess I should look into either the spice
>grinder or a mortar/pestle. I can see other uses for one (I like those
>bigazz Mexican ones) Since you own one, do you ever feel you needed a
>powered spice grinder instead or was the ancient method totally adequate?
go nuts and get both. not big-ticket items. (as others have noted,
the m & p is better for grinding with moist ingredients to make a
paste.)
your pal,
blake
On Sun, 11 May 2008 13:40:11 -0400, Goomba38 <Goomba38@comcast . net >
wrote:
>ChattyCathy wrote:
>> 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!
>>
><standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
>little secret came out-I don't have a mortar and pestle! I have an
>adorable and very user friendly little nutmeg grinder though.. does that
>count? LOL
>
>I never had a recipe that called for ground bay leaves before! Honest!
>I always use them whole. I guess I should look into either the spice
>grinder or a mortar/pestle. I can see other uses for one (I like those
>bigazz Mexican ones) Since you own one, do you ever feel you needed a
>powered spice grinder instead or was the ancient method totally adequate?
go nuts and get both. not big-ticket items. (as others have noted,
the m & p is better for grinding with moist ingredients to make a
paste.)
your pal,
blake
Re: Grinding Bay Leaves
On Sun, 11 May 2008 18:16:41 +0200, ChattyCathy
<cathy1234@mailinator . com > wrote:
>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!
they are nice to have, and need not be expensive.
your pal,
blake
On Sun, 11 May 2008 18:16:41 +0200, ChattyCathy
<cathy1234@mailinator . com > wrote:
>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!
they are nice to have, and need not be expensive.
your pal,
blake
Re: Grinding Bay Leaves
blake murphy wrote:
>> Call yourself a foodie? For shame!
>
> they are nice to have, and need not be expensive.
>
> your pal,
> blake
I googled up the prices at Surly Table, Cooking . com , W&S, Chez Target,
etc. I think I prefer the ones with large squat pestles rather than
longer thin ones. They seem more intuitively ergodynamic to the task,
y'know?
I'm going to order one today.
blake murphy wrote:
>> Call yourself a foodie? For shame!
>
> they are nice to have, and need not be expensive.
>
> your pal,
> blake
I googled up the prices at Surly Table, Cooking . com , W&S, Chez Target,
etc. I think I prefer the ones with large squat pestles rather than
longer thin ones. They seem more intuitively ergodynamic to the task,
y'know?
I'm going to order one today.
Re: Grinding Bay Leaves
On 2008-05-12, Goomba38 <Goomba38@comcast . net > wrote:
> I'm going to order one today.
NO! .WAIT!!.......
Get one of these:
* w w w .importfood . com /mortarpestle.html
Thai granite M&P's rock!.... literally. None better. Less pounding, better
crushing, etc. I tossed my other M&Ps. No comparison.
nb
On 2008-05-12, Goomba38 <Goomba38@comcast . net > wrote:
> I'm going to order one today.
NO! .WAIT!!.......
Get one of these:
* w w w .importfood . com /mortarpestle.html
Thai granite M&P's rock!.... literally. None better. Less pounding, better
crushing, etc. I tossed my other M&Ps. No comparison.
nb
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