Comments on: Process Your Food Personally

By: Lia Huber

Lia Huber — Tue, 18 May 2010 20:52:03 +0000

Aha! I just realized I had the wrong recipe up here … nothing like touting a curry all through the post and then putting up a recipe for tuna pasta — psych!

Anne-Liesse … you’d love it!

Jane … Thank you! You’re absolutely right about that “soul-full”-ness.

Alison … Good question. I’d recommend one of the clay conical ones with a wooden pestle that you can find easily at an Asian market (they’re inexpensive too).

By: Alison Ashton

Alison Ashton — Tue, 18 May 2010 20:07:11 +0000

You’ve sold me on investing in a decent mortar & pestle. The one I have is a perfect example of function following form–it looks pretty but performs poorly, so I rarely (never, really) use it.

What are some features to look for in an M&P? I don’t want to start a collection of them, so I need one that fills all purposes.

I appreciate living in an era when we have the option to prep food by hand (love making mayo with a whisk rather than a blender) and the technology available when time is tight.

By: Jane Bonacci

Jane Bonacci — Tue, 18 May 2010 10:32:09 +0000

It is so easy to fall into the trap of ready-made foods. I love that you are pushing people out of their comfort zones. Making things from scratch is very satisfying, on a number of levels, and “soul-full”.

By: Anne-Liesse

Anne-Liesse — Tue, 18 May 2010 08:39:41 +0000

I would never dare buying ready-made vinaigrette, when it’s so easy and fast to make it oneself.

I now have to consider buying a mortar and pestle to make my own curry paste ! That should be fun !