[Sca-cooks] Mortar and long pepper

Susanne Mayer susanne.mayer5 at chello.at
Sat Nov 22 11:33:48 PST 2008

I have one made from  granite, which i had to wash quite often to get rid of 
the stone taste, but works wonderfully (big, hard and crunches up about 
every thing). A smaller one of green stone {probably Nephrite, as I bought 
it from an India shop, said shop has also an grining board (like the early 
bronze age board fro grinding wheat flour I will buy eventually) }, use for 
small amount of herbs. Some wooden ones, used only for crunchy herbs, like 
Rosemary, Thyme or sage. and my trusty travel mortar a very small porcelaine 

I really would like an iron one (some food was cooked in this, mostly fired 
in lard stuff).

I would also like a bronze one but they are EXPENSIVE!

Regards Katharina

PS long pepper:

I first cut the cones into smaller pieces before I grind them (or put them, 
very un-Period, into a modern pepper mill with ceramic grinder), this works 
pretty well.

> Message: 8
> Date: Sat, 22 Nov 2008 10:04:03 -0800
> From: "Laura C. Minnick" <lcm at jeffnet.org>
> Subject: Re: [Sca-cooks] mortar and pestle questions
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <49284993.6070106 at jeffnet.org>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> I have one small marble one, and one small porcelain one. Regina has a
> couple of big wooden ones. I use my marble one the most, but I pull down
> her big wooden one to grind long pepper in- about the only way I can do
> it is to sit on the kitchen floor with the mortar between my legs, so I
> can put my weight into it. Only way I've ever been able to grind the
> durn things.
> 'Lainie
> -- 
> "It is our choices Harry, that show what we truly are, far more than our 
> abilities."  -Albus Dumbledore
> ~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/
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