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Author: notbobnotbob Date: May 11, 2008 13:20
On 2008-05-11, Mark Thorson sonic.net> wrote:
> Ancho chiles aren't very hot. They mostly have
> chile flavor.
A common trait of chiles.
nb
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Author: Goomba38Goomba38 Date: May 11, 2008 13:29
Mike Pearce wrote:
> I'd recommend getting a mortar and pestle over a grinder if you are
> going to get one or the other. For the bay leaves the results probably
> wouldn't be much different with either. I think the mortar and pestle
> is more versatile than those a coffee/spice grinders. It's worth
> getting a mortar and pestle just to make pesto if for no other reason.
shhhhhh... I use my cuisinart for pesto. Don't tell the cabal!
> I'm with you as far as doing things by hand is concerned. We both
> might be stupid for feeling that way, but I enjoy doing things by hand
> anyway.
>
> -Mike
Yes, very satisfying. And I'm usually still functional when the power
goes out.
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Author: Goomba38Goomba38 Date: May 11, 2008 13:32
George Shirley wrote:
> Goomba38 wrote:
>> I remember when pharmacies all had one sitting on the counter for
>> compounding medications. Who does *that* anymore?! It is rare.
>> I think one of those would be kinda cool though.
> We have two compounding pharmacies in the area and they make a great
> many of the drugs they sell with the mortar and pestle. My doc sends me
> over there every once in awhile.
Yes, but compounding pharmacies are becoming the exception rather than
the rule, anymore.
I just found a 6.5 inch pharmaceutical mortar/pestle for aprox $8. The
shipping was $9.50, LOL.
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Date: May 11, 2008 13:32
On Sun, 11 May 2008 13:09:54 -0700, Mark Thorson sonic.net>
wrote:
>sf wrote:
>>
>> I'm surprised by the amount of chiles.
>
>Ancho chiles aren't very hot. They mostly have
>chile flavor.
I wasn't talking about heat, just the pure *amount* for only 1.5
pounds of meat.
--
See return address to reply by email
remove the smile first
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Author: Wayne BoatwrightWayne Boatwright Date: May 11, 2008 13:33
On Sun 11 May 2008 11:08:50a, Goomba38 told us...
> James Silverton wrote:
>
>> As a chemist, I learned how to use a mortar and pestle and I still know
>> how but you can keep the things! Practically everything that involves
>> incorporating damp things...
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Author: Goomba38Goomba38 Date: May 11, 2008 13:33
Mark Thorson wrote:
> That seems like an even better suggestion. She could
> do a cold infusion overnight into the cider vinegar
> without upsetting the basic proportions of the recipe.
> I've never done a cold extraction on bay leaves,
> so I don't know how easily they give up their flavor.
I wonder.... fresh leaves over dried would seem preferable in an
infusion, right?
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Author: George ShirleyGeorge Shirley Date: May 11, 2008 13:35
Goomba38 wrote:
> George Shirley wrote:
>> Goomba38 wrote:
>
>>> I remember when pharmacies all had one sitting on the counter for
>>> compounding medications. Who does *that* anymore?! It is rare.
>>> I think one of those would be kinda cool though.
>
>> We have two compounding pharmacies in the area and they make a great
>> many of the drugs they sell with the mortar and pestle. My doc sends
>> me over there every once in awhile.
>
> Yes, but compounding pharmacies are becoming the exception rather than
> the rule, anymore.
> I just found a 6.5 inch pharmaceutical mortar/pestle for aprox $8. The
> shipping was $9.50, LOL.
I have an unglazed porcelain mortar and pestle that I believe came from
Bed, Bath, and Beyond. Don't know price, it was a gift from one of my kids.
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Author: Goomba38Goomba38 Date: May 11, 2008 13:40
sf wrote:
> On Sun, 11 May 2008 13:09:54 -0700, Mark Thorson sonic.net>
> wrote:
> >> sf wrote:
>>> I'm surprised by the amount of chiles.
>> Ancho chiles aren't very hot. They mostly have
>> chile flavor.
>
> I wasn't talking about heat, just the pure *amount* for only 1.5
> pounds of meat.
>
well, add the other half pound of fat too.
It works. What can I say?
(and unlike many commercial chorizo...it doesn't contain salivary and
lymph glands. Ugh.)
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