Darienne
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Posts posted by Darienne
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The sesame oil is completely clear. Uncolored. Expeller pressed. Unrefined. 100% sesame oil. Company: Spectrum. Imported by Hain Celestial, British Columbia. Refrigerate after opening.
www.spectrumorganics.com. I'll look it up.
http://www.spectrumorganics.com/?id=6#p65
No idea of where it comes from...
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Darienne,
Yes, it is fine for salad dressing with nuanced sesame flavor. It is also fine for sauteing or roasting.
Tim
Thanks Tim. We eat a lot of roasted vegetables, summer and winter varieties. Will try it next time. Maybe a smallish amount first time round. The DH is pretty easy going as to foods...but not completely.
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I googled the completely unknown 'Bibimbap' to find out what it is and while it does look good, I am without the requisite stone bowl.
It's true, I was looking for something which wasn't Asian...like salad dressings, etc. Humdrum, perhaps, but useful.
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Something like Dr Oekter Whip- it is a modified starch - helps to keep whipped cream stable.
Gotcha. Thanks.
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I bought it to make a version of Halvah which was a disaster...mine, only mine, no doubt...which ended up in the trash. Now I have a goodly number of halvah recipes to try, not to mention a gift of Israeli halvah coming from Ilana (Lior), and a nearly full bottle of sesame oil left.
It's not familiar dark amber, pungent Asian sesame oil which one uses in Chinese cooking. You could never mistake it for that sesame oil.
However, the label on the side says: 'adds potent flavour to your Asian dishes'. I tasted it and it's quite bland although definitely 'sesame' and clear in color. It says 'medium heat'.
What else can I use it for? Salad dressing? Other?
Thanks.
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Thank you,jk1002. I had found the Wikipedia article before but was in no mood to plow through it and you sent me back. I read it this time properly.
However...do you use to thicken anything? Or is it mostly used commercially in large manufacturing situations?
And what exactly is 'molten' ice cream? Do you make it? Buy it?
As one question leads to another..........
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Every once in a while I get the urge to try using my "freeze the bowl type" ice cream maker to make butter. I plan to refrigerate the bowl and try it someday. Any opinions?
tracey
Nope. But I would be interested in hearing the results.
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Oldest daughter is always sure that whatever I make has been designed to make her fat.
Oldest son is thrilled with anything made by Mom.
Youngest son cooks for his wife, but I make him supremely happy when I make cheese blintzes.
DH loves beyond all reason Chinese food, especially Szechwan dishes.
Lunch today was Egg Foo Yong, Orange Beef and Mapo Dofu with Jasmine rice and tea. Ed is my willing sous-chef. -
I am assuming that the above Greek yoghurts cost more than regular yoghurt...supermarket or not. Here's my puzzle:
In Canada there is a dairy, Astro, which produces several kinds of yoghurt: regular fat, medium fat, low fat...I don't know. Granted this is all supermarket yoghurt and thus not meant for dedicated foodies. Our dogs have yoghurt every day and they are not fussy.
However, for the same low price as the other varieties, Astro also produces Balkan style yoghurt which tastes much better than the rest. How do they do it? And do I really want to know in this case, seeing as it's the same price...
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I have used both for making gumdrops...a total disaster - no doubt my error...and chocolates. My quarrel with them is that they are so deep and take a considerable amount of chocolate, which is more than I usually want to use.
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Looks divine. There is nothing more wonderful than warm fresh bread with cold butter.
Would you please be a bit more specific than 'cream'? Was it heavy cream? Thanks.
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I think the topping is coming right out of the computer and into my greedy mouth!
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Chinese dishes. A few sous-chefs underfoot is always fun. We have done this a number of times.
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Darienne I have a recipe somewhere I will look and ask around here also. Let me send you a bit and one day I guess you will return the favor. I have to go anyway to the post office for Rina, Mark and CaliPoutine if she sends me her address!! It is not a big package-no big deal.
I accept with joy.
There are few things in this world of eating that can compare with halvah. Well, for me. I think the wonderful memories of such a few years knowing my Bubi are a big part of that. (Perhaps a thread of remembered memories of food plus events, people, etc might work well. )Now I have about 10 different recipes for halvah, not counting the desserty, carroty kind. It might be good to work through all the recipes and note what I can come up with. The first batch was finally tossed just this morning. A sort of halvah cook-off. And yes, I would love your recipe. I'll send you my address PM.
Again, my thanks.
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Boy, all these take me back some time. I remember the first cookbook I ever had. It came from a garage sale and it was a Sunset Cooking School Chinese Cooking.
I still have a Sunset Chinese Cook Book in my collection, 1979.
And a Sunset Oriental Cook Book, 1970. -
How coincidental, Darienne, I was just looking at a halva recipe yesterday that I have bookmarked and not got around to making yet... i hope i might get to it this weekend!
So I can't say anything about its quality, but you can look at it HERE.
You'll notice that the site has a few recipes - "simple" halva, soft halva, honey halva.
And I think you are right about there being many different types... the first one I tried was quite fudge-like, but I have also had a very flaky, almost crisp one which was very different (still great!). There is also an indian dessert called Halva which I think involves carrots, perhaps more of a pudding type thing. Dunno... so many things to try!
Hi Stuartlikesstrudel (aka SLS I guess). That looks like an easy recipe. Doesn't even call for anything which I have to go out and buy. I'll try it also and we can compare notes.
Please feel free to PM or email me any of your halva recipes and I can send you the ones I have found. Thanks.Interesting. Went back and re-read all my downloaded halvah recipes and not one of them calls for kneading. All the recipes in your selection call for pulling, folding and/or kneading to give the halvah the flaky texture. I am looking forward to trying your recipes. Thanks.
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* raises hand* Can I send you my address? I love Halvah, I grew up with it in Florida( the awful stuff covered in fake chocolate). The best I ever had was last year in Brooklyn, NY. It was freshly made and I curse myself for not buying more.
A former eG member gave me a recipe for a Halvah parfait and I want to make it badly, but I know i'd eat the entire thing so I havent made it. Its the first PM I ever got on Egullet.
I would be interested in the parfait recipe, if it doesn't call for the inclusion of halvah. I mean if it ends up being a halvah-type flavor, good. But if it calls for halvah per se, then nope.
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I will, but only if I get to pay for it all.
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My partner will tell you that my worst kitchen habit is poor planning: when it's just the two of us for dinner, I never fail to underestimate how long certain things will take, so we sometimes end up eating at 6:00... and sometimes at 9:00.
Oh yes, this one too. Starting out too late to make something which will take too long. Dumping it partway through. Well, almost right at the beginning. Just closing the book and putting everything back usually. And then eating popcorn and orange shakes instead. Or toast. Or granola.
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One of my favorite confections is Halvah, the kind my Bubi gave me as a child.
Just made some awful-tasting awful-textured Halvah from a recipe from Bruce Weinstein The Ultimate Candy Book. I can't think it was the recipe: Sesame oil, white flour, tahini and honey. I probably got something terribly wrong.
There appear to be dozens of different halvah recipes. Might try an egg white based one next with sugar.
Does anyone have a halvah recipe that turns out well?
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Three of my close friends and I have a "dud" exchange once a year, which works well since we can easily revisit a dud if we so choose!
Now that is a brilliant idea!!!
I do belong to a No Name Group...survivors of regular craft guilds...and I'm going to suggest that. -
Just broke my cardinal purchase of books rule: never sight unseen, and bought Peter Greweling's new as-yet-unreleased Chocolates and Confections at Home and hope it doesn't end up on this list!!
Canadian prices & Canadian shipping and handling too!!! -
Just broke my cardinal rule and bought the book!!!!
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So many times when replying to an eGullet thread, I have been able to state with joy and pride, that WE in east central Ontario have this wonderful dairy, Reid's recently changed to Qwickerts, where we could buy dairy products which contained...gasp...dairy ingredients! And at reasonable prices. It was a treat to shop there. And we did. At least once a week. And indeed, only last on Monday afternoon. And we don't even live in the city.
No more. As of today, all the Qwickert stores have closed on account of bankruptcy and I am writing this short obit because I am very, very sad.
Most of all I will miss the whipping/heavy cream. It contained no sugar or other things which don't belong in this dairy product and it came in litres (sort of like quarts).
Clear Untoasted Sesame Oil
in Cooking
Posted
Ed loves spicy things and although I would doubt that I could get gochugaru locally, I see that according to Wikipedia regular chili powder would make a suitable substitute. Thanks.