Thanks for the Crepes

Yes, I realize that it is like more natural nut and seed butters, and if the label is to be believed, my jar contains only ground sesame seeds. The oil floating on top tastes like toasted sesame oil that I buy at my Korean-owned Pan Asian grocer, but not as darkly toasted and intense. It also remains liquid at very cold fridge temp, which is more evidence to me that it's indeed sesame oil. I like the product a lot, and so does my husband. I'm not unhappy with the oil content in the least, but I would be reluctant to add more unspecified oil in the proportion recommended in the recipe I quoted from Irregardless. Thanks for your help, liuzhou.

Thank you, everyone for the ideas for tahini. @Smithy, yes, I would love to make something close to the salad dressing recipe the Serendipity restaurant uses on their menu and sells jars of. I was also looking for other ideas too, since the jar I bought mentions using a tahini sauce on falafel. Any ideas for tahini are most welcome. I have already increased my knowledge a lot. I know I'm not going to get the recipe out of the restaurant, at least as long as they're in business, but I would like to learn more and experiment with tahini. I was unaware of using it in sweets. I was also unaware of the importance of using water in the sauce to bring out the nuances of the tahini or the availability of hulled and unhulled seeds used in it, so thanks @shain, for those 3 tips. There's no mention on the Krinos jar of hulled or unhulled, but I am going to guess it's probably unhulled because a 2T serving contains 3g or 12% daily fiber. I did not find it bitter at all, but rich and nutty, though. That is not to say that I might not like the hulled verison better in a salad dressing, but had no idea of the difference. It was $5.99 USD for the one pound jar, and considering how far it goes, and how delicious and nutritious it is, it seems a bargain to me. I'm starting with a pretty blank slate on knowledge of this ingredient, but I know I like it a lot and wish I could make the dressing like Serendipity does. I think theirs has a little kick of hot pepper, but not really pronounced. It's delicious enough that they do a brisk business selling jars of it after folks try it in the restaurant. The dressing I stirred up last night contained only the juice of one lemon, about 1/4 c tahini and about 2T tamari. I did not add the called for water for fear of diluting it, but I'm a real newby when it comes to tahini, so thanks again shain. It was very loosely based on this recipe from "The Irregardless Cooks" copyright 1982 by J. Arthur Gordon. It's a cookbook put out by the Irregardless Cafe in Raleigh as a fundraiser for a rebuild after a fire. They are still in business. Lemon Tahini Dressing Makes 2 cups 1/4 c tahini 1/4 c tamari 1/2 c oil 1/3 c lemon juice 1/4 c onion minced 2 T green pepper minced 1 t white pepper about 1/4 c water They have you whiz everything in a blender except the water, and then add that a bit at a time to reach desired consistency. Now that I have a working dishwasher again, I'll haul out the blender and try this restaurant recipe as written for sure, although I will probably cut the oil. There is a lot of sesame oil sitting on top of my tahini. I have to say that the very simple version I made last night was very good, though. My husband was raving over it, and he is not a big salad fan. This is a good way to get him to eat more of them.

If one is hungry enough, rice is offered with no fork/chopsticks or other alternative, believe me, one will eat it as it is offered. I am really surprised by what I am willing to do/eat when I get hungry enough. Hunger is a very powerful motivator, and I am glad for those who don't know that, and for myself, as I haven't been in that position in many years. Actually, I can recently relate to @Nicolai's relish for eating that way. When I'm eating chicken wings or ribs for example, I try to observe the clean hand/dirty hand method, and will sometimes pick up foods with the "dirty" hand that are usually eaten with a fork as long as I am still eating the food that requires a dirty hand. Asparagus and noodles come to mind, but perhaps not separate grained rice. All of this is done seated at a table over a plate, where anything dropped falls back onto the plate. Trust me though, if you get hungry enough, you will eat rice with your hand(s), or a lot of other surprising stuff.

I searched to see if there was another thread that might be appropriate for this topic. There's been some activity about lemon tahini, but nothing seemed right, especially the "Engineering No Oil Salad Dressings" thread. There is a good 2" of sesame oil sitting on top of my imported Krinos tahini. It contains nothing but ground sesame seeds. I made a simple and quick version tonight for a dinner salad, and it was good, but not as good as some I have had, particularly from a local restaurant, Serendipity. I know they will not share their recipe as they sell jars of it, and I have bought it before. I have almost a full one-pound jar of tahini left, so am up for some experimentation, if some of you have favorite recipes you would care to share.

Had I known I would finally get my dishwasher back (Yah! ) before 4:00 PM, I would have made the enchiladas I've been craving. That would have required making the tortillas by hand from masa harina before that time, so I went with what I had planned before that, which was egg noodles mixed with cooked ground beef and onions and simply seasoned. My mom used to make it for us kids, and I haven't had it in about 50 years. It was as good as I remember it. I served it with a green leaf lettuce, grape tomato and green pepper salad with some lemon tahini dressing I was able to make because it makes so many extra dishes, I had not planned on it when the plan was to wash everything by hand. I always love lemon tahini, and it's been a while since I made it. My husband had forgotten it, but liked it a lot too, as usual. I am going to start a new thread about lemon tahini dressing, because my version was good, but not as good as some I have had, so anyone with a favorite recipe for it, please chime in over there. I'll come back and put in a link when I have the thread up.

@AlaMoi, you might try Trader Joe's imported Italian Rigatoni extruded through bronze dies. The last time I bought it, it was $1.19 per pound. They carry many other shapes of Italian imported pasta that's also bronze die extruded. They have all cooked up very well for me, including the orecehiette, which can be a challenging shape in some brands to cook well because of varying thickness throughout the pasta. For that matter, I really like their non-imported pastas too and they are only 99 cents a pound. I used to buy and like DeCecco, but it got really pricey around here, and Trader Joe's bronze die bargain pasta is every bit as good to me. I hate Ronzoni brand. This mortal has found no way to cook it through without the dreaded gummy exterior.

There's is still an old school Krispy Kreme factory and shop in Raleigh. Here's a photo of the "Hot Donuts" light to which @kayb refers, and here's a photo of the window into the production line. Both images are from this Yelp link. Nowadays they even have an app to send you a notification when the Hot light is turned on. The Accounting Manager used to bring a warm box of these with her into work some mornings to share with everyone. Krispy Kreme is only a couple miles from the Y where I worked. They are light and ethereal, as Deryn describes, but to me, that is their irresistible appeal. They are for sale in every grocery store around here, but of course not as good as the ones available hot from the shop in downtown Raleigh. Sadly, Krispy Kreme was recently bought out, and that usually means the consumer is the one who loses. If you live within driving distance of an old-fashioned one, and care, better get there before the "Hot" light goes out forever. I am with @AlaMoi on the overpriced Dunkin Donuts. They wouldn't be worth that much even if they were as good as hot, fresh Krispy Cremes.

I didn't think of freezing cheesecakes or many other things either, so I wasted or gorged more than was to my liking. Then one day I had an epiphany of sorts. It just seemed clear to me that if companies that freeze foods for commercial sale successfully could do it, I could do it better. I started freezing lasagna, cheesecake, you name it. It reduced waste and saved my waistline. I already cautioned about freezing the sour cream topping in the recipe I posted, but I have successfully frozen and defrosted many traditional cheesecakes which call for cheese, eggs, sugar and little else baked in a crust. Now, I will say, that if I am going to freeze it, I'd steer away from the shortbread crust and go with a crumb crust. Even a crumb crust will get a little soggy due to osmosis even under refrigeration, but holds up and sort of "melds" better in my estimation under freezing and defrosting, and that, I would think, is why most commercial purveyors of frozen cheesecakes use it. Always defrost under refrigeration. If you are in a small household, like I am, slice the cheesecake before freezing. Place cut-to-size waxed paper pieces between the slices, and wrap very well and freeze. You can take out even an individual slice to thaw if you want. I don't know if you have commercially frozen cheesecakes in Finland, but they are all over the place where I live. If they can do it, we can do it better.

I had the pleasure of dining at Pam's Farmhouse Restaurant for the first time in many years. Neither myself nor my husband usually eats breakfast, but for some reason, this morning at about 7:30 AM I was starved and craving country ham and biscuits. I've been sick and not eating as much as usual, but I seem to be kicking it now, and my appetite came back at an unexpected time with a vengeance. I asked my husband if he would be amenable, and for an unknown reason, he said he would be down immediately. I told him not to hurry, as I needed to get the computer fired up and research a little. First I thought of Hardee's for country ham egg and cheese biscuits we could take home. Then I thought of Pam's which is just down the road a piece. It's a sit down place, and compares well with Hardee's takeout on price, by the time everything is considered. So we got there about 8:00, but there was still a problem parking. You have to know where to go, and when I told my husband to duck behind the gas station into the gravel parking lot, he started arguing, but we eventually got there and parked. Then there was already the start of a line already. There was one couple ahead of us and we had all advanced into the area by the cash register from the broad hallway leading to Pam's and the private club bar that shares the entrance. The Goat is a private club that is never open when Pam's is. That link to "The Goat" is a You Tube video apparently put out by their management to promote themselves. I forced myself to watch it through to the credits ending so I could share it, but be warned. This is 8-1/2 minutes of video, and the videographer seems to love the nauseating shaky-cam approach. It includes rap music, much alcohol abuse, and a brief moment of what I think are Rock M Sock M Robots in a ring, but it also includes many pretty young females. YMMV Not recommended for most, but if you want to have a glimpse into the incongruous business that occupies the building with Pam's old-fashioned southern eats breakfast and lunch restaurant it is interesting. It was to me, because I have never been to The Goat. I'd be real surprised if there was any affiliation between Pam and The Goat other that perhaps landlord/tenant. Anyway, back to breakfast. Here we are waiting with the other couple ahead of us next to cash register, and here comes the very buxom hostess. She's the youngest employee in the place at about 40-ish and still pretty in her blue jeans and tight t-shirt. She orders us miscreant customers back behind the line of metal that divides the broad and beautiful tiled stone hallway from the restaurant proper so the "other customers can see the ATM". It's a cash only place with no website, and the onsite ATM is a new innovation since the last time I darkened their doors. The man of the couple in front says, "I feel like you're a teacher, and I'm back in grade school." with some good natured humor. The four of us retreat to the designated area. We actually waited less than ten minutes, but during this time, at least twelve people confidently swaggered past us in the broad passage and into the restaurant. Regulars with privilege? Meeting an already seated party? Then our hostess comes back before seating any of us four who were waiting earlier and calls for a party of five or more. They move out of line from behind us and are seated before us. Now I am getting mad, but still keen on experiencing a Pam's breakfast from the good old days. I hung in, and in a couple more minutes, here comes the hostess to lead us to a four-top, and we were handed menus. Gotta go with the flow at Pam's. I already knew what I wanted. The country ham steak with two eggs over easy, grits with red eye gravy and biscuits. My husband ordered the sausage omelet and same as I did except he asked for toast. I Immediately said, "The biscuits are wonderful, here, hon, you're makin' a mistake." Our elderly waitress let out a laugh, and he, for once, didn't argue and corrected his order. He agreed he was glad later. Sadly, there was no sign of Pam herself. She is such a character. I used to stop in for breakfast on my way to the Y for work when I could roust myself out early enough. I'd come by for the lunches sometimes, that were heavy on the southern vegetables, but featured great meats like fried chicken, roast chicken, chicken fried steak, meat loaf, pork chops, even liver and onions, but it rotated, and you ordered the lunch from a hand written and copied flier clipped to the laminated one. I often opted for the four veggie lunch plate, because they were all so well prepared. The fried chicken and pork chops were irresistible at times too. Pam was warm and friendly to everyone, regulars and newcomers, and a very high energy lady, flitting around everywhere. I got to be sort of a regular myself. I was noticeable coming in so early into a mostly empty restaurant for breakfast and dressed differently from most of the patrons and employees. I really missed seeing her again and hearing her call me "hon". I have to see if I can get back there when she is there. It would be interesting to see if she remembers me from all those years ago. All of that nostalgic stuff said, the food is smaller portions, more expensive, and perhaps not up to my memory. The ham steak was only 1/3 the size that used to be served. I thought at first that the red eye gravy, while it looked good, might not even be real. It's supposed to be made from country ham drippings and fond with coffee. I tasted it with a spoon plain, and it was as it should be. The problem was that the small portion of grits wasn't salted at all. The ham wasn't browned at all, so that made the fat inedible. The good news is that while the service is still brisk and no-nonsense, it is very efficient and friendly, and the biscuits are as wonderful as ever!

That is a covetable thing of beauty, Shelby, and you have a lucky mom. I hope everyone enjoys it as much as I have vicariously.

@sartoric, I think I recognize almost everything in your nice haul: pineapple, lemongrass, Roma tomatoes, a nice leek, and a bowl/basket of lemons and limes. What is the bumpy skinned dark green fruit on top of the citrus bowl at the right? It looks a bit like a Haas avocado, but not really like what we get here.

Shel, It produces a cheescake 10" diameter and about 1-1/4" tall, and Joy suggests 12-16 servings. Obviously, it will depend on how many slices are cut. I can't indulge very often, but am personally not a fan of stingy cheesecake slices. Remember you can freeze Cheesecake like Sara Lee and Trader Joe's do if you are serving fewer people than the recipe makes. I would not freeze the sour cream topping. I have had sour cream accidentally freeze in a too cold fridge, and it wasn't pretty.

Okay, this is an amazing photograph by any standards, but on the second look, on a smaller scale, it appears to be a literal flying saucer bearing a very enticing breakfast sandwich suspended without credible means of support. I see a suggestion of something that might be a railing on your deck, but the right side of the plate appears to float without its center of balance supported. Very lovely food and photography, as usual @liamsaunt, but some of us may wonder if you are endowed with magical powers if you do not give us more info into on how you captured this amazing image. Personally, I'd also love to hear what was in your breakfast sandwich as well.

Me too, lady! For me it was a better place. Things move way too fast now, and are too impersonal and just plain crazy. I did dredge up what came in the little burlap bag: roasted and salted pistachios that were delicious.

@Hrothgar, please see my edit above for an important correction to the recipe. If you make it, I hope you enjoy it.

I like this simple BBQ sauce a lot. I got it from the Masonic Lodge from the guy who was responsible for making it for their pig pickin' fundraisers. I had to use my mad math skills to cut it down from many gallons to home kitchen size. It is not as sweet as either of the other sauces mentioned here, but it does contain ketchup and a little sugar. This is offset by the vinegar base, and a kick of crushed red pepper. Eastern North Carolina BBQ Sauce 1 c vinegar 1/4 c catsup 3/4 t salt 4 t sugar 1 T crushed red pepper 1/8 t black pepper 2 T water The original instructions call for combining all the ingredients and simmering for 30 minutes. They cook whole hogs low and slow in covered pig cookers from raw over wood coals and charcoal, and baste it with the sauce throughout the long cook. The simmer step is necessary if you are grilling meat from raw and basting with the sauce. When I am baking spareribs in the oven in covered Pyrex dishes, I mix up the sauce in the casserole without the simmer, just until the sugar and salt dissolve. Then turn and flip raw ribs until they are coated, and bake in a low oven. When they're tender, I take them out and either grill or broil while basting with the sauce from the casserole which is redolent with meat juices and fat at this point. It's a light, refreshing sauce, and not as hot as you'd think. The fat, vinegar, and other elements balance out the crushed pepper. Even my capsaicin sensitive husband loves it, and it is used on a large scale in the Mason's fundraisers for sale to the general public. If you're cooking for chili heads, I'd advise upping the crushed red pepper.

Hi Serenity, Are you still in Columbia, SC? I lived there for a while when I was a kid and my dad worked for Honeywell. Please let us know what your areas of most interest are. Whatever they are, I am sure you'll find some knowledgeable and friendly people here who are willing to share ideas and help. Welcome to eGullet!

@demiglace,Burlap might work for a season, but the natural fiber would rot through pretty quickly in that application, I'd think. You would not need to stab them because of their porous nature, and breaking the fibers would just speed up the decomposition. You would probably have to water them more often than the woven plastic too. cyalexa mentioned that her horse feed now comes in the woven plastic. Back when I was buying horse feed, some kinds, usually plain oats or cracked corn, still came in burlap bags, but not the Purina Omolene products I usually bought, even back then. I remember when potatoes came in burlap. The last time I saw it was in a fancy gift food basket. I don't remember what was in the small bag tied up with a red ribbon, but I remember the cute bag, and it brought back memories. Are you still getting things in burlap?

Yes, and 40 cm x 80 cm is about 16 in x 31-1/2 in, so my cat litter bags should work, although they are not as squared off as @DianaB's linked photo of the commercial product. I'm relieved I won't have to dig holes to sink them into the ground.

Thank you! That is the answer I was hoping for.

There are many recipes for cheesecakes cooked without a water bath, and here's a favorite. It comes from my 1997 edition of "The Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. Cheesecake Cocaigne They recommend a graham cracker crust. Since I'm not a big graham cracker fan, I usually go with a shortbread or chocolate or vanilla wafer crumb crust. I will blind bake all of these to toastiness first. They call for a 10 inch springform or cake pan. You want to preheat your oven to 300 F. In a mixing bowl, beat until creamy, and this'll take about half a minute 1-1/2 pounds cream cheese (I use Neufchatel, with good results) Beat in incrementally 1 c sugar (I reduce) 1 t vanilla or 1/4 t almond extract Beat in one at a time 3 large eggs Spoon batter into your pan with the crust and level out. Place on a baking sheet and bake about 45-55 minutes until the center is still a little jiggly when the pan is tapped. Let cool on a rack for at least an hour. They call for a very vanilla sweetened sour cream topping. I never use it, opting for lightly sweetened berries in season or frozen in winter. I can't vouch for the sour cream topping, but here it is. 1 c sour cream 1/4 c sugar 1 T vanilla (yes, 1 Tablespoon!) 1/8 t salt Cover and refrigerate minimum 3 hours, and preferably 24 hours before service. It really couldn't get much simpler, but man, this is good! Edit: Oops! I lost the first post where I said they call for all ingredients for the batter at room temp. I do this by taking out the cream cheese and placing it on a heat sink like my metal stove top in its wrapper well before I get ready to prepare the batter. This can also be done in the microwave gently at low power, but don't leave it in its metallic wrapper like I did once. I thought it was silver plastic because it is so flexible, but it has enough metal content to cause arcs in a microwave. I take the eggs and place in a pitcher of warm water in their shells.

Cheesecake can be frozen. It is my defense against becoming a behemoth.

RWood, I can almost smell those daisies they are so realistic. I'm glad they are made of gum paste, because real daisies don't smell very appetizing to me. Beautiful work and very lovely cakes.

Very comforting looking chicken soups, and please get well soon, sartoric. @liuzhou, nice looking dinner, and I hope your foot burn is not too bad. Hot oil can really cause some severe injuries in the kitchen. Beautiful dinners on this thread, just as normal. I am particularly partial to the Italian offerings and the seafood, and the Paris stuff, and well, okay. Everything. Our dinner was baby back ribs with jasmine rice and asparagus. It was good. My husband really seemed to enjoy the ribs especially. They were just salt and pepper. It always amazes me how good ribs can be with this simple treatment, because most recipes call for much more ingredients. I like them every once in while because it allows the flavor of good meat to shine through.

Okay, now I have a made craving for cherries. I hope to find some on offer tomorrow.