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Hello from MN - I'm molcajete challenged.

post #1 of 4
Thread Starter 

Hi, my name's Elle - I hail from Minneapolis!

 

I joined because I had some questions regarding a molcajete I purchased at a local Mexican Grocer - I have read too many articles denouncing the fakes!  An expert from Chef Talk said they could help!!!

post #2 of 4

Hi Elle! Welcome to Chef Talk. I'm a home cook too, and can attest that you came to the right place to have your question answered. We have plenty of people who can help you get some perspectives into using and enjoying your molcajete.

 

I suggest you post in the Cooking Discussions - Food and Cooking Forum. You can start a new thread there to ask your question. You can also use our search feature to see if there've been any past threads on molcajetes that could give you some insights as well. Just be aware, some threads may be quite old, so check the dates before you add onto a conversation that could have "paused" some years ago. wink.gif

 

If you have any questions about how the site works, just send a private message to me or any of the moderators. We'll answer as soon as we can. (We all have day jobs or other activities going on.) Thank you in advance for your patience, as we're all volunteers.

 

I hope you enjoy being part of Chef Talk, and that you explore the whole site. Don't miss the cooking articles, cookbook and equipment reviews, photo galleries and more. By the way, if you're into Mexican food, you may be interested in taking a look at the Special Guest archives. Rick Bayless was a guest here a while back. 

 

Best regards,

Mezzaluna

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***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 4

Welcome to Chef Talk Elle.

This is a fantastic community of varied skill sets in the kitchen.

In my own kitchen, I have a large marble mortar and pestle, and with me living so close the the International boarder.

post #4 of 4
Good luck using your molcajete.
Make sure you don't use it only for mexican food!
Check out Thai, Indonesian, Vietnamese and they are great for pesto and aioli (the garlic olive oil type from cataluna).
I got a couple os pestle and mortars, 1 from Indonesia (tjobek & ulekan) and 2 from Thailand (one wood and one granite).
Happy cooking :-)

Life is too short to drink bad wine
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Life is too short to drink bad wine
---Anonymus---

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