Guest guest Posted January 7, 2007 Report Share Posted January 7, 2007 I don't like the smooth marble type mortar and testle. I use this type most of the type. It's called a " molcajete " in Spanish. http://www.gourmetsleuth.com/pdetail.asp?p=90 I also like to whip drinks with a " molinillo " http://www.gourmetsleuth.com/molinillo.htm If you are by a hispanic market you can more than likely find these 2 items. They are used often in Mexican cooking. Donna and this is a --- matildalucet <matildalucet wrote: > It looks like it is made out of smooth-ish marble. > The spices that give me trouble in it are > sort of the hard, round, run-away-from-me type, > often peppercorn relatives. I rarely need > ground long pepper or cubeb, but when I do I find it > frustrating. I wanted ground grains of > paradise for something (silly me, I should have just > put that stuff in homebrew), and ended > up with a spare pepper grinder just for that spice. > I play medieval or Renaissance person > for fun sometimes, so I have a few oddities in my > kitchen. Those people must have had a > way to grind the little monsters without yanking > their hair out! > > -ginger Come on you target for faraway laughter, come on you stranger, you legend, you martyr, and shine! You reached for the secret too soon, you cried for the moon. Shine on you crazy diamond. Source: Pink Floyd - Shine On You Crazy Diamond Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2007 Report Share Posted January 8, 2007 I live just north of Boston and can probably find an appropriate market to look for one of these. Though I'd really like it smaller so I can fit it in my cupboard. :-) Have to keep the smooth marble for grinding up meds for the guinea pigs. I'm thinking it could be tricky getting fine powder out of a molcajete and into a shot glass to mix up piggy potions. There is a right tool for each job, and in neither case is it a pair of vise grips. Though, now that I say such a silly thing, it occurs to me they could be used on tough spices if absolutely necessary, if I can figure out a way to clean them first... -ginger , Donnalilacflower <thelilacflower wrote: > > I don't like the smooth marble type mortar and testle. > I use this type most of the type. It's called a > " molcajete " in Spanish. > > http://www.gourmetsleuth.com/pdetail.asp?p=90 > Quote Link to comment Share on other sites More sharing options...
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