SC - Looking for guidance

[DianaFiona at aol.com]

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