I think because you did such a great job washing it, that's the reason your rice wasn't so dirty. Well done. I didn't know all this. Thanks for posting, great presentation.
I’ve been collecting Molcajete for years. Finding the good ones are very hard to find. And when you do find them, they are expensive. Good quality stone shouldn’t have holes in it where the food gets lodged. If you have repeatedly seasoned your Molcajete and still finding particles of stone in the rice….. guess what? It’s never going to stop. Just plant some flowers in it and put it out in the yard.
Amazon did the same thing to me. I ordered a 4 cup Pyrex and it came without an inner box and it was bouncing around with an inflated packing pad. Surprisingly it wasn't broke. I'm doing the same thing to my Molcajete. Mine was a gift and it actually came to me with a wider crack that starts from the rim and goes diagionally about an 1/8th of the way down. The crack was filled with some sort of material so I'll have to watch that..
Thank you for subscribing. Ive slowed down on my posting but hoping to resume making videos soon. Full time job and full time parent makes content creation difficult. Thanks again
I live on the border and we have the real Mexican ones and the best ones are Grandmas used ones but we can get them new in Mexico and its close by . Yes grind rice with course salt till it doesn't release loose stone . Do it a few times till it rinses clean . They last a lifetime and longer . We pass them along when we pass .
@@johncampo7634 They come in all sizes small medium about 15 $ big about 25 $ but we see them in flea markets and they are usually higher . Price is not too much because they last a very long time . Some places can ask 45 or 50 depends where you find them . Like I said a well used one that is not broken are the best . Already broken in and ready to use just clean and go .
I’m good ones don’t have large holes. You want ones made out of dense basalt but this are more pricey. That’s why I like the granite ones. Don’t have to worry about the holes and it’s a lot more dense and durable.
Thank you for your comment and subscription Jennifer. I look forward to using mine. I plan on making a salsa verda with tomatillos soon. Maybe you can provide some advice? I heard these things last forever if taken care of.
Great review, How would someone know if it is the real deal or a fake one? I have seen ones that are made of Lava or volcano rocks grinds and they put it together using concrete. They are a mixture of Lava Rocks+ concrete basically. It sheds tons of sand and little rocks when you use. Cheers
I bought mine in Juarez Chih Mexico. mine is lava rock. the one in the vid is granite (got one of those too). my mother cured mine with dry corn and rice. live grinding toasted spices and toasted chiles.
@john campo Great video and yes the granite ones do require seasoning. Mine is unpolished granite. You have to season as you do in the video, the white rice a few times, then rinse after it only grinds to white powder and no discolouration. After that 5-6 cloves of galic, one Tsp cumin, salt, and pepper. Muddle to a paste, rinse, and then let dry. Done!
I know with the granite ones, you start with just a little water and grind stone on stone. rinse, then add rice. would it be the same or different with lava Rock?
I just got mines today, I better open it to make sure it's in one piece. Ok now I am scared to open mines, oh the process 🙃 I didn't know you had to do all of that. Ugh!!!
My mom had three different models so I asked for one after cleaning her entire kitchen on my three day weekend. It is the lava kind but I was thinking any ingredients might be left inside. OK got it, I watched the whole video.
Shit a 2 hour process been days with mine i bought mine in Rosarito , it's like 7 or 8 times the black specks r still coming out in the rice damn i want to use it already
@@johncampo7634 Yeah there called lazy people who would rather only use electric items and push button gadgets true art of preparing food takes skill and patients unlike the the generation we live in which wants instant gratification...
@@johncampo7634 I will search for an old one and see if I can tell how it aged. I have heard these get passed on by multiple generations so I just did not understand the draw to them.
Jon L they do get passed along generations, with oils and food stuffs scowling filling in the small pores, it will get gradually smoother and thinner but you wouldn’t notice it in a single meal by any means
@@johncampo7634 no problem. hey, would you say it was appropriate to use seeds in part of the curing or seasoning process? I have some dried seeds for sprouting - adzuki, mung, lentil - and wondering if they would be an interesting alternative to rice (I've done 2 passes w rice and ran out). Whether thats dry rice, dry rice w a bit of water, or them soaked in water for some time, OR used alongside garlic and peppers when you season it. Obviously no problem getting more rice, but was curious! thanks again
I've noticed that many of the videos on TH-cam I watch with low view counts will start to slow down and not play properly while the high traffic videos play just fine. I have a had time with the videos I've uploaded playing as well.
This is the one I bought TLP Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" www.amazon.com/dp/B001J3ZZ4I/ref=cm_sw_r_cp_apa_i_gFOACbYHH0CEK
I think because you did such a great job washing it, that's the reason your rice wasn't so dirty. Well done. I didn't know all this. Thanks for posting, great presentation.
I’ve been collecting Molcajete for years. Finding the good ones are very hard to find. And when you do find them, they are expensive. Good quality stone shouldn’t have holes in it where the food gets lodged.
If you have repeatedly seasoned your Molcajete and still finding particles of stone in the rice….. guess what? It’s never going to stop. Just plant some flowers in it and put it out in the yard.
Loved your comment, made me laugh--just plant some flowers in it. Great sense of humor and so very true.
as a gardner... don't... will cause root rot.
I bought mine at the Goodwill washed and seasoned for $5.99. Feeling 🍀 lucky
Dont wash with soap u probably ruined then the soap will affect the taste just water 💦
My favorite molcajetes are the dark stone ones like the one in this video! looks more rustic and volcanic that way
This video was EXTREMELY informative. I’ve always wanted one of these babies!! Thank you 😊
Thank you for your comment. Just be forewarned, its a lot of work but worth it. Let me know if you get one.
Will do!! Thank you 😊😊
I don’t remember what my grandmother called it but I do remember my mother calling it “chingadera” 🤣
Lol
Hahahahaha 😆😆😆
Amazon did the same thing to me. I ordered a 4 cup Pyrex and it came without an inner box and it was bouncing around with an inflated packing pad. Surprisingly it wasn't broke. I'm doing the same thing to my Molcajete. Mine was a gift and it actually came to me with a wider crack that starts from the rim and goes diagionally about an 1/8th of the way down. The crack was filled with some sort of material so I'll have to watch that..
I about lost my shit when the music started playing, lol.
You are so funny.😉🤗...is he even Hispanic??!!!😅🤣
@@ZhePedicurist1757 even if he isn't, he can have an appreciation for our music. 😉🙂
I just bought one on Tuesday and I love my molcajete… I made my first homemade salsa..I’m a new subscriber
Thank you for subscribing. Ive slowed down on my posting but hoping to resume making videos soon. Full time job and full time parent makes content creation difficult. Thanks again
Love the way John explained I bought one I try to do the same procedure thank you 🙏🙏🇬🇧👌😊
Thank you for taking the time to comment
I live on the border and we have the real Mexican ones and the best ones are Grandmas used ones but we can get them new in Mexico and its close by . Yes grind rice with course salt till it doesn't release loose stone . Do it a few times till it rinses clean . They last a lifetime and longer . We pass them along when we pass .
@@txrick4879 just curious, how much $ do those molcajete go for in that area?
@@johncampo7634 They come in all sizes small medium about 15 $ big about 25 $ but we see them in flea markets and they are usually higher . Price is not too much because they last a very long time . Some places can ask 45 or 50 depends where you find them . Like I said a well used one that is not broken are the best . Already broken in and ready to use just clean and go .
Well done John. Patience is rewarded.
I’m good ones don’t have large holes. You want ones made out of dense basalt but this are more pricey. That’s why I like the granite ones. Don’t have to worry about the holes and it’s a lot more dense and durable.
The pestle is called “tejolote” Nice video
I love it. I have my grandmother's Molcajete from when she was first married. I treasure it and should use it more. enjoy. I just subscribed 😄
Thank you for your comment and subscription Jennifer. I look forward to using mine. I plan on making a salsa verda with tomatillos soon. Maybe you can provide some advice? I heard these things last forever if taken care of.
Great review,
How would someone know if it is the real deal or a fake one?
I have seen ones that are made of Lava or volcano rocks grinds and they put it together using concrete. They are a mixture of Lava Rocks+ concrete basically. It sheds tons of sand and little rocks when you use.
Cheers
Thanks for the comment. A real lava molcajete will also shed bits of rocks; this is why you have to season them.
I liked this video, found it searching for seasoning lava rock mortar and pestle. Subscribed for the clam chowder video. 😁 Can't wait to watch it.
Thank you so much for the support and taking the time to comment. Hope you enjoy the clam chowder!
I bought mine in Juarez Chih Mexico. mine is lava rock. the one in the vid is granite (got one of those too).
my mother cured mine with dry corn and rice. live grinding toasted spices and toasted chiles.
The one in the video is not granite; its lava rock. I dont believe granite requires seasoning
@john campo Great video and yes the granite ones do require seasoning. Mine is unpolished granite. You have to season as you do in the video, the white rice a few times, then rinse after it only grinds to white powder and no discolouration. After that 5-6 cloves of galic, one Tsp cumin, salt, and pepper. Muddle to a paste, rinse, and then let dry. Done!
You had me at half empty 🤩
I know with the granite ones, you start with just a little water and grind stone on stone. rinse, then add rice. would it be the same or different with lava Rock?
stone on stone to get the roughness out. then rice to smooth
Hi. Why do I have rice stuck in the holes of the molcajete?
So happy for you!
Piedra de moler or grinding stone
I just got mines today, I better open it to make sure it's in one piece. Ok now I am scared to open mines, oh the process 🙃
I didn't know you had to do all of that. Ugh!!!
I look at the negative reviews first, too. Lol 😂
My mom had three different models so I asked for one after cleaning her entire kitchen on my three day weekend. It is the lava kind but I was thinking any ingredients might be left inside. OK got it, I watched the whole video.
my mom actually washed ours with soup before the seasoning process, does that ruin the mortar and pestle?
No, you are supposed to wash then let it soak before seasoning.
@@johncampo7634 thank you for the quick response!!
@@amyb6844 you are quit welcome. Thank you for checking out my video
Shit a 2 hour process been days with mine i bought mine in Rosarito , it's like 7 or 8 times the black specks r still coming out in the rice damn i want to use it already
It’s probably just a bad one. Get a good granite one or one made out of denser Rock.
also. how much nicer was it smashing those jalapenos and garlic in the Lava Bowl rather than that small little white one you had lol
Can you please tell me how many cups that one is I want a 5 cup one do you think that one is
Awesome!!
I need one too ✅✅
Thanks..I just got one..👍
If you have a Vallarta Market close by you can get one there.
I got one there but it was the cement kind. I was never able to cure it, the volcanic rock ones are the best.
Wow alot of work goes into that.
Yeah, more than a cast iron skillet....lol...now I know why more people dont use them
@@johncampo7634 Yeah there called lazy people who would rather only use electric items and push button gadgets true art of preparing food takes skill and patients unlike the the generation we live in which wants instant gratification...
THANK YOU SO MUCH FOR VERY INFORMATIVE AND DETAILED VIDEO . Mr . CAMPO WHERE DID YOU PURCHASE YOUR BRUSH TO WASH YOUR MOLCAJETE ?
I actually bought it at Shoprite, the grocery store chain in my area
@@johncampo7634THANKS FOR REPLYING
Why would you use a volcanic rock for a M&P? It grinds to a sand easily. What am I missing?
Its my understanding that this has been traditionally used in Mexican cooking.
@@johncampo7634 I will search for an old one and see if I can tell how it aged. I have heard these get passed on by multiple generations so I just did not understand the draw to them.
Jon L they do get passed along generations, with oils and food stuffs scowling filling in the small pores, it will get gradually smoother and thinner but you wouldn’t notice it in a single meal by any means
Authentic lava volcanic rock will not grind to sand. If your grinds to sand, it is not authentic and is a concrete cast molcajete.
Mine now have a strong garlic odor and my mom HATES it 😆 🤣 😂 too damn bad tho
And he set it on the counter immediately after taking it out of the box 😅
thanks John!
You're quite welcome!
@@johncampo7634 no problem. hey, would you say it was appropriate to use seeds in part of the curing or seasoning process? I have some dried seeds for sprouting - adzuki, mung, lentil - and wondering if they would be an interesting alternative to rice (I've done 2 passes w rice and ran out). Whether thats dry rice, dry rice w a bit of water, or them soaked in water for some time, OR used alongside garlic and peppers when you season it. Obviously no problem getting more rice, but was curious! thanks again
@@crieverytim to be honest, I have no idea if that would be appropriate. You can try and see what happens.
I made this 2 hour process but it does not solve my particle problem.
You probably don’t have one made of lava rock. The fake ones are made of cement
I've noticed that many of the videos on TH-cam I watch with low view counts will start to slow down and not play properly while the high traffic videos play just fine. I have a had time with the videos I've uploaded playing as well.
Do you have an Amazon link for this?
This is the one I bought
TLP Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" www.amazon.com/dp/B001J3ZZ4I/ref=cm_sw_r_cp_apa_i_gFOACbYHH0CEK
soaking mine now...
That's a lot of work. I thought I wanted one lol
Check this video out: th-cam.com/video/mc6ftOt1Hf0/w-d-xo.html
He did waaay more than what is necessary
Too much work just use a blender to mix your salsa or grind your spices etc. Also it won't scratch up your counter tops and sink.
This is the best way to make guacamole