Seriously. I can't think of a worst kitchen decision I've made in my ENTIRE kitchen life....well, other than feeding my parents a "butter and chocolate chip sandwich" for their hard work in the garden. I served it to them and then watched them chuck it into the woods from the kitchen window. Such is life. I mean, this ranks up there with The Great Cookie Massacre of 2011.
Okay so I'm mostly joking. After this tedious seasoning process the molcajete will be a rockstar in the kitchen but man, getting one of these things is not for the weak of heart....or upper arm. Bonus wedding gift: helping to tone up these spaghetti arms!
Cleaning out rice powder.
Rice powder. Super exciting.
Getting ready for the garlic/cumin/salt/peppercorn paste!
Some sites recommend cover the molcajete with plastic wrap if the garlic smell bothers you. I am here to tell you that the only thing the garlic-cumin smell will do to you is make you crave Mexican food with a passion.
Unseasoned vs. seasoned volcanic rock.
Can you see the difference? You can certainly feel it.
The only thing left to do now is name it. I name any major kitchen appliance that I used often. If you spend an inordinate amount of massaging oil into it, hand washing it like a baby, or whispering sweet nothings to a kitchen item it needs a name! Although at this point I think the molcajete has heard more cursing than sweet nothings. Thoughts? I'm thinking about Mortimer or Osito (means little bear, a reference to an old series we watched in Spanish class in high school). It will join the ranks of Reggie the Kitchenaid Mixer, Wicket the Wok, Excalibur and The General. RIP Weggie the basil plant.