Before COVID I used to buy salt cod from a Portuguese shop, but it’s a journey and since March 2019 I’ve learned to make my own. But after the salting process you need to dry it for a couple of weeks - and I use a lovely butchers hook to impale the fish and hang it.
Where do you hang it and how much of a mess does it make in terms of liquid dripping down?
The clay pot looks interesting; I haven't used one before...been tempted in the past to buy a tagine.
Like you, I have an (old) heavy duty grinder with several different grinding plates. Used to use it to make a family stuffing recipe--for grinding the vegetables, fruit, etc. that went into the bread stuffing. Clever idea of yours to use it for making breadcrumbs!
I normally use either a food processor (or a mini-prep sized one) or a coffee/spice grinder--depending upon the amount I need. By the way, do you ever freeze breadcrumbs for future use? Sometimes (if I have a big chunk of leftover baguette or batârd), I'll cube it and then slowly dry it out further in a low and slow oven. When dry, measure it out (need 4 cups for a favorite bread pudding recipe), and then put it into a ziplock plastic bag and store it in a freezer. Then, when I'm in the mood for bread pudding, all I have to do is go into my freezer.
