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Old 12-12-2006, 07:39 PM   #31
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have 2 - small wooden one for crushing herbs or seeds and a larger porcelain one
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Old 12-12-2006, 09:03 PM   #32
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I've never seen a wooden one.

Not that I don't believe you, just haven't seen it yet.
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Old 12-12-2006, 09:28 PM   #33
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Quote:
Originally Posted by Corey123
I've never seen a wooden one.
Click image for larger version

Name:	woodenMortarAndPestle-A.jpg
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ID:	2251

Now you have!
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Old 12-12-2006, 09:31 PM   #34
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I have a marble one. I went through a "coriander" phase where most of my recipes used the stuff. Of course, I'm too hoity toity just used pre-ground stuff.

Too much work, IMO. I went and bought a coffee grinder for herbs, and for pastes I have a little tiny mini food processor. Suits me just fine :P
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Old 12-12-2006, 11:02 PM   #35
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Quote:
Originally Posted by vyapti
I'm getting a stainless steel one one under the tree this year. Does the material matter? or is it just aesthetics?
I like one in which the surface has a bit more friction.... I'd think it would be tough to chase anything hard like peppercorns around a stainless steel one. But then, I've never seen a steel one, so what do I know?
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Old 12-12-2006, 11:44 PM   #36
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Quote:
Originally Posted by vyapti
I'm getting a stainless steel one one under the tree this year. Does the material matter? or is it just aesthetics?
Hi vyapti,

As long as the mortar has some gripping power i.e., something for the spices/herbs/whatever you are grinding, can stick to a bit. My marble one has light ridges all inside it. The molcajetes are rough by nature. As long as it's not slick it will be ok. If it's slick you can't get a good grip on the food to mash it (especially peppercorns - they go flying out!!!).
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Old 12-13-2006, 12:07 AM   #37
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Never owned a decent one until I moved here to Thailand where a mortar and pestle are a necessity in Thai cuisine. What I have now is a tall (or does one say deep?) one made of baked clay. I like it because of the snug fit of the mortar and the pestle. Also, because of the high sides, spice particles don't go flying out.

I'm now on the look out for a heftier set made of marble for making curries from scratch.
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Old 12-13-2006, 12:52 AM   #38
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i have a small stone m & p.

the texture of the inside surface is critical. i guess you could score a stainless steel one with a dremel tool to give it a similar effect.

the secret of my chili is making my own chili powder in the m & p.

i forget who mentioned it here earlier, but i totally agree that the flavor of herbs and spices crushed in it is somewhat greater than simply mashed and chopped.
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Old 12-13-2006, 02:31 AM   #39
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A wooden one and a brass one. The wooden one always smells like fresh oregano, the brass one tends to smell like maxlepi...

The brass one is narrow and deep so suits "jumpy" spices, and the wooden one ... was real pretty so I couldn't resist!
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Old 12-13-2006, 02:45 AM   #40
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Quote:
Originally Posted by subfuscpersona
Attachment 2251

Now you have!


What a coinsidense though!!

The marble color of the counter is the same color of the mortar and pestal that I just bought!!

Yes kitchenelf, that's true. The rougher the interior surface, the better. So that
food can be processed faster.
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