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Old 08-25-2010, 01:01 PM   #31
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Join Date: Oct 2004
Location: USA,Minnesota
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Originally Posted by Bigjim68 View Post
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.
first of all you can get whatever size you like. who told you you have to buy the 3 inch one. I just posted the first link that came up. Actually mine is bigger too. Second of all what is wrong with ceramic. There are plenty of dishes made of ceramic.

You are what you eat.
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Old 08-25-2010, 03:29 PM   #32
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The half liter, 6.3" diameter for $14.22 looks pretty good compared to the $40 I paid for my 3 pinter but for grinding a lot of fresh basil I prefer the 8" diameter.

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Old 08-27-2010, 03:07 AM   #33
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I have 4 M&Ps and a spice grinder:

The first one on the left is hewn roughly from granite and I got it for about $20 from a province here that specializes in M&Ps. (Thailand is a land of spices and curries and they take M&Ps very seriously.) This one is heavy, beautiful, and outstanding for grinding anything, whether dry or wet. Garlic turns into pulp in no time with little effort. The pestle is very heavy with a large rounded but still rough bottom.

The second one is made of earthenware. It is tall with a well-fitting wooden pestle for ease of crushing and prevention of matter/ingredients flying out during the tamping. It is perfect for making spicy Thai papaya salad.

The third is tiny but pretty heavy for easily crushing small amounts of herbs and spices. Made of stone.

The fourth is a German-made stainless steel set and I use it specifically for grinding small amounts of saffron. The smooth finish ensures no precious saffron bit is wasted or clings to the mortar.

I also have a Braun coffee grinder dedicated to grinding spices.
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