I use a hand grinder that I refill with quality pepper but I have been meaning to get an electric spice/coffee grinder to make my own spice mixes.
>Also general kitchen gadget thread.
What I really want is one of those commercial immersion blenders for making curries. I've been using the food processor to do this but it's a real pain because I need to process curry in batches and then clean the whole machine which apparently shouldn't be used to process hot stuff anyway. I hope they're not expensive.

Wouldn't a mortar and pestle work for pepper?

>>51
Yeah, but a pepper grinder is much easier. I've have to use one for grinding cumin seeds once. Ultimately, what tool you use is up to you.

>>55
I use pre-ground pepper

>>56
In convenient little packets!

>>50
>blending curry
You monster.

>>58
You've never had a Dhan sak? Or are you asking me to use that primitive wooden masher thing?

This one. It's the best.

>>59
Traditionally you don't blend a Dhansak either though it's a pretty common modern shortcut.

>>60
I can already hear the satisfying CRR CRR CRR when you turn it.

>>56
>>57
Heresy.

>>61
Wait really? What was done traditionally then?

>>60
Thanks! I was having a hard time looking at grinders because I had no good way to tell what was good and what was marketing hype.

>>65
As far as I've ever heard just cook it long enough for the lentils to be roughly to your liking, obviously without overcooking anything else Frankly I'm a bit shocked and the idea of needing to blend lentils in the first place. Are you a baby or a 90 year old?

>>62
>>68
I have matching Peugeot Paris u'Select salt and peppermills. The peppermill is fantastic; it's gradually adjustable from a powdered sugar-like grind to a chopped nuts-like grind, and it grinds quickly enough at any size. The salt mill kind of sucks; my sea salt crystals are too large for it, and when I need to grind kosher salt ultra-fine for a dough or something, it's much slower than the peppermill.

I also have a Krups blade grinder that I've used to grind pepper. If you need to season a brisket or something and you need a shitload of fresh pepper, it could help.

>>51
Tried it once and it's very difficult as those tiny hard balls fly out when you try to mash them.

>>50
Depends how much you're willing to pay. I picked up a pretty expensive stick/immersion blender recently but I've been getting a lot of use out of it (smoothies, spice grinding, nut butter and dip making) and it has a 10 yr warranty on the engine. You can get a cheap one for probably $30 max depending on your country, possibly cheaper. Just don't expect it to slog through thick stuff or for shit to not get stuck in the bell.

>>100
You're supposed to fold them in some paper or something first.

>>100
You gotta get one of those beaner mortar and pestles made from volcanic rock. They're called molcajete. They will grind pepper like nothing else.

>>204
I have a solid granite one from Thailand. Cost $30. Works really well for any kind of dry spices, also for herbs. I can make rosemary pesto in it with no problem.

>>51
>>204
It works, but it sucks. If you own a molcajete or a marble mortar and you're willing to spend the extra time, then go ahead, but if you're shopping for the right tool for this particularly frequent kitchen task, then you should buy the Peugeot instead.

>>301
>rosemary pesto
POST IT

>>304
garlic cloves
rosemary
olive oil
That's it. I smash them together in a mortar and pestle and brush it on lamb chops or pork chops after grilling. I wouldn't recommend it for pasta.

>>81
>As far as I've ever heard just cook it long enough for the lentils to be roughly to your liking, obviously without overcooking anything else
And make sure to soak the lentils overnight before cooking them.

>>56
What's wrong with that?