SC - Re: sca-cooks V1 #2545

[ChannonM@aol.com]

I have several types of M&P.  The agate one I have (had) broke when it was 
used inappropriately (no they aren't supposed to be used as thrown weapons) 
but I didn't like it overmuch.  The smoothness never helped and just would 
NOT pit to give the friction needed to grind things properly.  It's just a 
show toy.  I mostly use an old porcelin one from a chemist shop of old.  I 
have two marble ones that I found worked pretty well after I roughed up the 
surface a bit.  One of them is a tight fit M&P and the other standard and I 
have a couple of wooden ones which I like for some things.
As for saffron, soaking is called for in many recipes to release the color.  
If a recipe asks for it ground, I generally rub the dried threads together 
in my fingers.  This does well enough.  When making pie doughs, I crush them 
not finely and set in the bit of water I use with the vinegar seperate.
Not that anyone really wanted to know, but you do now.
olwen


>From: H B <nn3_shay at yahoo.com>
>Reply-To: sca-cooks at ansteorra.org
>To: SCA_cooks list <sca-cooks at ansteorra.org>
>Subject: SC - Marble - Mortar & Pestle
>Date: Thu, 31 Aug 2000 17:17:55 -0700 (PDT)
>
>Dana Huffman <letrada at yahoo.com> wrote:
> >I have a marble one and have not noticed any transfer of flavors; the
> >bottom is getting a little discolored, though, so your concerns may be
>
> >justified.  Maybe I just don't use a wide enough variety of spices for
>
> >it to be noticable.
>
> >I chose the marble because it was cheap and because the sound of
> >ceramic grating together bothers me, not for any wise culinary reason.
>
> >I've seen wooden ones as well, but I don't remember any agate ones.
> >Sounds pretty.
>
>And expensive.  Marble is fairly soft, can be worked (though not
>easily) with standard woodworking tools; agate is much harder, must be
>worked with lapidary tools that are abrasive (corundum, diamond) rather
>than cut with metal or ground with standard emery.  That's why they're
>not very common, though I remember seeing them many years ago.
>
> >Anyway, isn't calcium supposed to be a good thing?  Or is it the
> >carbonate part that's bad?
>
>I don't think small amounts of calcium carbonate would hurt you, but it
>is a bit alkaline and might change the pH of your foodstuffs -- which
>may or may not be important, but that is mostly what I was thinking of.
>  Actually I think it's used as a dentifrice in lots of toothpastes --
>though they recommend you don't swallow those.  And it was used in
>ancient/medieval medicine as an antacid (grind up a pearl).  You may be
>able to use this if you want to clean away the discoloration on your
>marble m & p -- pour in a little vinegar, and it should foam up a bit,
>and dissolve the surface of the marble.  Don't think the appearance
>would be a big concern, however.
>
>I'll try the spoon tip.  I have read that te saffron should be set to
>soak for about 20 minutes in some liquid (like the rosewater) to get
>the best coloring from it; would it be easier to try to grind/mash the
>threads before or after soaking?
>
>-- Harriet
>
>
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