504534 Mon Mar 31 10:51:57 -0700 2008 9 31 Home Cooking 0 3545988 I got this lovely new kitchen device from the boyfriend yesterday, and I'd like to make something tonight that showcases my new ability to fresh grind spices. Any suggestions? Mon Mar 31 10:51:57 -0700 2008 77905 sweetpickles 1 3545995 traditional pesto sauce is made with a mortar and pestle Mon Mar 31 10:53:41 -0700 2008 3545988 41679 Den 1 3546017 Bulgogi wa Sanjeog Gui (Korean sesame beef) 1lb thinly sliced beef (rump, flank steak, whatever you'd prefer) 2 T sugar 4 T soy sauce 4 T minced green onions 2 t minced garlic 1 t minced ginger dash pepper 1 t sesame seeds 1 T toasted and ground sesame seeds 1 T sake or sherry 2 T sesame oil (I often only use 1 T) Toasting and grinding your own sesame seeds really makes all the difference in this dish. Take plain sesame seeds, put them in a small saucepan on the stove. Medium high heat, and stir quickly and constantly while the seeds toast. Pull off heat when they're golden brown, before they go black. You'll *just* start to hear a few pop like popcorn when it's time to take the seeds off the heat. Grind the toasted sesame seeds in your mortar and pestle. The aroma is amazing. Combine beef and marinade just before cooking. It can be grilled on skewers, but I typically just cook it up in a big skillet. High heat, and cook it to death. This is going to be some well-done beef--no other way to get the right flavor. As you cook, liquids will be released. Keep cooking until all the released liquid is cooked off, and you get a dark, thick glaze on the meat. You'll see a little iridescence on the beef, too. Mon Mar 31 11:00:15 -0700 2008 3545988 155583 modthyrth 1 3546350 Aioli!! Mon Mar 31 12:22:01 -0700 2008 3545988 10231 mirage 1 3546490 Its great for making wet rubs for meats, especially for meats you are going to grill. Just throw some fresh garlic in there with some corse salt, fresh ground pepper, a little olive oil and some fresh herbs like rosemary and you have a great rub for pork, lamb,chicken or whatever you like. Mon Mar 31 12:51:41 -0700 2008 3545988 116289 Wahoowa 1 3546575 Homemade Thai curry paste. Really superior to the canned ones like Mae Ploy. Mon Mar 31 13:11:35 -0700 2008 3545988 10763 Miss Needle 1 3546969 Depending on how big your mortar is - Guacamole! Any kind of salad dressing with fresh or dried herbs. Your own dry rub spice - whole coriander, whole cumin, mustard seeds, whole peppercorns, maybe some fennel. Really whatever you want! And it's great to work out some aggression on to, really grind up peppercorns finely LOL Mon Mar 31 14:35:12 -0700 2008 3545988 69079 starlady 1 3547584 you could make your own chili garlic paste with hot peppers (thai, habanero, jalapenos, or thai), garlic, salt, sugar and a splash of vinegar. but be warned, this is very very spicy. Mon Mar 31 18:07:42 -0700 2008 3545988 56183 soypower 1 3548375 I always use my food chopper for everything, but the mortar and pestle I still use it for garlic and ginger paste. Tue Apr 01 02:13:36 -0700 2008 3545988 118120 luckyfatima 1 3548415 Pestle fresh rosemary spikes with EVOO (this releases their oils and flavor) and drizzle over parboiled new potatoes before roasting with smashed garlic cloves...yummy! Tue Apr 01 03:28:01 -0700 2008 3545988 174353 lilingenue