SC - Looking for guidance
DianaFiona at aol.com
DianaFiona at aol.com
Thu Apr 6 23:44:32 PDT 2000
In a message dated 4/6/00 10:06:15 PM Eastern Daylight Time,
rygbee at montana.com writes:
<<
I recommend a large, heavy mortar and pestle. I paid $39 for my granite one
at an oriental grocery in Missoula, MT. I use it all the time. Forget the
decorative crockery ones.
Raoghnailt
>>
That would indeed be wonderful for dealing with large amounts of
something, but to grind up just enough cumin, etc., for a small dish, I
*love* my stoneware Japanese mortar. This kind--I was told they are called
"suribatchi" (sp?)--have shallow grooves combed into the clay while it is
soft, and they do a marvelous job of grinding up hard things like whole
spices. They work less well for making smooth pastes, but I tend to wimp out
and use a food processor for those, anyway. ;-)
Ldy Diana
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