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Old 05-29-2010, 10:11 PM   #21
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Gosh, I think I have to have one of these even if I never use it. How does one season it MSC?

Check out the video at this site of how they are hand made!! Holy cow, what a lot of work to make one........
Authentic Mexican Black Molcajete (Black Stone Mortar and Pestle) 9"
!
I wonder whether this one is a good product. It has a few good reviews. I've been reading about these off and on all day. Badly made ones constantly make one spit grit regardless of the amount of seasoning. Has anyone purchased this one? If it is good, I may give it a try.

~Kathleen
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Old 08-14-2010, 02:06 PM   #22
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I made a mortar and pestle from a block of marble that I got from a marble quarry that had gone broke. I modeled it on Julia Child's big one . I got the dimensions from the 1975 COOK'S CATALOGUE by Beard-Glaser-Wolf. ( that book has cost me a small fortune over the years ) The mortar is 12" at the widest handhold 8" in height , the work bowl is about a quart and a half. I don't remember how long ago I made it ,maybe 10-12 years . I weghts 25 pounds so doesn't move about under hand , I had a mexican stone one before that and havn't used it since I made the marble one. It does a different job from an electric coffee/spice grinder, you wouldn't add sticky things to one of thoese would you.
I'm not sure which of my kids has dibs on it.
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Old 08-15-2010, 04:37 PM   #23
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I made a mortar and pestle from a block of marble that I got from a marble quarry that had gone broke. I modeled it on Julia Child's big one . I got the dimensions from the 1975 COOK'S CATALOGUE by Beard-Glaser-Wolf. ( that book has cost me a small fortune over the years ) The mortar is 12" at the widest handhold 8" in height , the work bowl is about a quart and a half. I don't remember how long ago I made it ,maybe 10-12 years . I weghts 25 pounds so doesn't move about under hand , I had a mexican stone one before that and havn't used it since I made the marble one. It does a different job from an electric coffee/spice grinder, you wouldn't add sticky things to one of thoese would you.
I'm not sure which of my kids has dibs on it.
Sounds like an heirloom Gage!! Is there any chance of a picture?
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Old 08-15-2010, 07:18 PM   #24
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Making pesto (red or green) with a mortar and pestle is somehow very satisfying. Basil, it doesn't take kindly to being chopped by steel blades, but ground using an M+P seems to make it taste so much nicer.
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Old 08-17-2010, 11:27 AM   #25
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mortar

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Sounds like an heirloom Gage!! Is there any chance of a picture?
Don't know how to post pic's can email though ,if I took I picture.
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Old 08-24-2010, 04:48 AM   #26
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These granite ones look pretty nice. Inexpensive too. Any thoughts on the use of granite vs basalt normally used in a molcajete?

.40
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Old 08-24-2010, 08:12 AM   #27
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These granite ones look pretty nice. Inexpensive too. Any thoughts on the use of granite vs basalt normally used in a molcajete?

.40
That is the one I have. Mine is 8 inches. I got it from a local Cambodian store at about half the price quoted and with no shipping. I have no complaints. Works well.
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Old 08-24-2010, 09:18 AM   #28
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... Inexpensive too. ...
.40

Too expensive for my taste. You want inexpensive, here it is: Search Results
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Old 08-24-2010, 10:05 AM   #29
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The M & P's intended for lab use are in general unsuitable for cooking as they are ceramic and way too small. 100 millimeters is about 3 inches. IMO a kitchen M & P should be no less than 6 inches. Except for the weight, bigger is better. You need a rougher surface for kitchen use.
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Old 08-24-2010, 10:34 AM   #30
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These granite ones look pretty nice. Inexpensive too. Any thoughts on the use of granite vs basalt normally used in a molcajete?

.40
Thanks for the link! That is a good price.I will be ordering one soon.I only have a small granite one now. I use it mostly for dried spices.
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