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Old 06-27-2008, 12:01 PM   #21
Executive Chef
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
I got my mortar and pestle from a pharmacy supply store in California. It's got a rough inside and is about 5 or 6 inches across. I grind all sorts of spices in it and just rinse it out from one spice to the next.

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Old 07-07-2008, 11:21 AM   #22
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Join Date: Jun 2008
Location: Chesterfield, Missouri/Melbourne, Australia
Posts: 137
I have one granite one and one which I don't know the composition of that I inherit from my old folks who had it waaaaaaaaayyyyyyyy before blenders and food processors. I love both of them but I have to give my antique one to my daughter who is soon getting married. It is a hand-me-down but she is one who will appreciate the history of it.

Tucker's Mum aka Cooper's Mom

--Never underestimate the power of stupid people in large groups.
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Old 07-20-2008, 08:50 AM   #23
Join Date: Jul 2008
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I just purchased a Mexican Molcajette (mortar and pestle) which is made from volcanic rock (basalt) and very rough inside. The recommendation is to season it by cleaning with wet white rice that you grind as normal. When the rice comes out white, you have seasoned the vessel and no more dust will transfer to the food. After seasoning they say hand washing is all that it needs.

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