I don't know what cook in step 2 means. Boil then simmer? Keep on medium heat? Comically enough I've made this a handful of times and it is delicious. I think I usually just leave on medium but a friend seems to disagree. (Also id use 1/2 tbsp less chili powder).

I would leave it on medium heat.

Once liquid is in it's hard to go catastrophically wrong with soup

For sure. As long as it isn't high in sugar or cream.

Thanks all

what is it?

Pork, red wine, balsamic, red onions, potatoes, garlic, thyme and a little flour and 5 hours on the stove.

This cut:

Same as pulled pork.

Solid. We do it with a more BBQ style seasoning, but pork shoulder in the crock pot is a staple of the Wookie household

Might have looked different with no flash

I recently bought a granite mortar and pestle and have tried cleaning it twice now by grinding a not insignificant amount of rice to disable the mortar from producing any more powder, but to no avail. Does anyone know how to properly clean a granite mortar/pestle and/or whether sanding is a good/correct idea?

You are getting granite flour? How much pressure are you using? I've never had that happen.

I just use it and clean it right away with mild soap and a green scrub pad, rinse and towel dry. Never had a problem.

Yeah, granite grit. I just bought it - it was powdery before I even used it. And with just a medium amount of grinding pressure there's more grit.

Possibly a silly question, but is it definitely a food one and not one that's maybe just decorative?

i would feel pretty dumb if so

I needed to make some room in the freezer, so I eyeballed a package of frozen mushrooms (sliced crimini, white, and portabello) that had been in there longer than planned (they were a "on sale" purchase and only cost about 17 cents, otherwise I wouldn't have purchased frozen mushrooms).

So.. they needed help and I made a creamy mushroom sauce:

red onions -- thinly sliced an soaked in water for a few minutes to remove some pungency
crushed garlic,
coarse salt, fresh ground black pepper
and the thawed mushrooms sauteed in olive oil..

then I added:
a splash of sherry
enough milk to cover them
a dollop of sour cream

and let it all simmer until the sauce thickened.

Served over rotini with shredded romano cheese.

It tasted good enough that I will be adding those mushrooms to my shopping list for a quick and easy decadent meal.