> Sheldon wrote:
>

>> A stick blender won't work any better than a regular blender or her
>> food processor.

>
> I'd agree that a stick blender is no better than
> a regular blender, but I disagree with regard to
> a food processor. �With a blender, there's at least
> a chance it would achieve a fine grind. �I'm pretty
> sure a normal food processor would produce a coarse
> grind, at best.
>

>> All else fails I'd try crumbling a few bay leaves and running them
>> through a pepper mill set on the finest grind... I've never done this
>> so I've no idea of the results, and I'm not intimately familiar with
>> Goomba's grinder but I've heard only good things. ;)

>
> That's a good suggestion. �I think it might work.
> Of course, that assumes she has a pepper mill. ...

>
> 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?

> 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?
>

>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.

> On Sun 11 May 2008 01:33:40p, Goomba38 told us...
>

>> 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?

>
> Yes, and I would coarsely chop the leaves to expose maximum open edge area.

> On Sun, 11 May 2008 11:49:16 -0400, Goomba38 comcast.net>
> wrote:
>

>>Last night I made chorizo per the recipe in Rick Bayless' "Mexico, One
>>Plate at a Time" cookbook. It calls for you to grind the bay leaves with
>> mortar and pestle, which I don't own. I tried to do it in the food
>>processor, even adding the salt from the recipe to act as an abrasive
>>but it barely worked.
>>Any other suggestions to get the job done?

>
> Use a coffee grinder, like a Braun, or Krups. I use one for spices
> all the time.
>
> Christine

> Bobo Bonobo

> Steve Pope wrote:
>

>> The Rick Bayless recipe for chorizo seasoning I have does
>> not include ground bay leaves. Steve

>
> From "Mexico-One Plate at a Time" page 26
> Chorizo Mexicano
>
> 1.5 pounds lean boneless pork shoulder..
> 8 ounces pork fat
> 12 medium dried ancho chiles...
> 2 bay leaves
> 1.5 tsp cinnamon, pref fresh ground Mexican canela
> 1/8 tsp cloves, pref fresh ground
> 1 tsp dried Mexican oregano
> Thyme and marjoram (1 T fresh or 1 tsp dried)
> Salt
> 1/4 cup cider vinegar ...

> 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.)

> ChattyCathy wrote:

>> On Sun, 11 May 2008 11:49:16 -0400, Goomba38 wrote:
>>

>>> Last night I made chorizo per the recipe in Rick Bayless' "Mexico, One
>>> Plate at a Time" cookbook. It calls for you to grind the bay leaves with
>>> mortar and pestle, which I don't own.

>>
>> You don't own a mortar and pestle? Good grief. We have two.
>>
>> Call yourself a foodie? For shame!
>>

> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does that
> count? LOL
>
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole. I guess I should look into either the spice ...