I am gutted that Gourmet Magazine has closed its doors (despite a million person membership) -- for shame, Conde Nast! At least the recipes are available on its website and epicurious, but still, it was a lovely surprise in the mail once a month, and the articles were well-written and informative. (A few weeks ago I had a Gourmet Magazine tribute dinner to celebrate its years of providing us with unbelievable food).
Last night I was reading the Gourmet Today cookbook, a fantastic collection of 1000 recipes -- I think it is our consolation prize to make up for the loss of the magazine. Several times in the book, the writers recommend creating garlic paste "using side of a large heavy knife." Honestly, that is the last possible way I would consider creating a garlic paste. If you want a true garlic paste for garlic yogurt or various dressings, a mortar and pestle is the only way to proceed. Adding a bit of salt helps to create friction with the garlic and then a good 5-6 minute pounding is required to create the correct consistency. This is also an excellent way to work out your aggressions -- your cheating ex gave you the clap, childhood home burned down to the ground, best friend married your soul mate -- the mortar and pestle can take it all.
A mortar and pestle is also useful for grinding spices (although I prefer an electric coffee grinder that I have devoted to that purpose). I recommend a marble mortar and pestle, available from several on-line sources. No need to spend more than $20, and you will use it forever. I don't recommend the fancy porcelain mortar and pestle and I bought my parents from Williams-Sonoma. It makes a horrid racket and isn't worth the heavy price tag.
