SC -Pennsic Cookshop

[Karen O]

I still like my suribachi (a stoneware bowl with sharp ridges and bumps from
Japan) and its wooden pestle.  Don't remember what it cost, but it seems to work
as well, if not better than most anything else.  If some of what I've ground gets
stuck in the ridges, I use a brush to get it out.

Kiri

Olwen the Odd wrote:

> 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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