Rachel Laudan

Grinding Chocolate by Hand

By Rachel Laudan August 7, 2010 Adventures, Mainly Culinary, Food History, Grinding, Mexican Food No Comments

Following up on an earlier post about turning cacao beans into chocolate, Lesley Téllez provides a timely lesson on what grinding chocolate on the metate (grindstone) is actually like. Pain…

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Why didn’t Mexico abandon the metate?

By Rachel Laudan November 23, 2009 Adventures, Mainly Culinary, Bread, Grinding, Mexican Food 6 Comments

Third or fourth pass grinding barley on a metate Lots more questions than I can take up.  But one that several commentators have raised is “Why did the simple grindstone…

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Pounding and grinding

By Rachel Laudan November 22, 2009 Bread, Grinding 6 Comments

Grinding versus pounding. Hands up.  Who can really say what grist, pottage, meal, flour, gruel, and dozens of other words meant in the past?   Well, I can’t either, at least…

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