Text 16180, 67 rader
Skriven 2007-05-31 20:38:18 av Barbara McNay (1:382/48)
     Kommentar till en text av Glen Jamieson
Ärende: EZ BAKE  70531
======================
 >  -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >> Oh, dear.  The dreaded Asian sauce bottle top!!  They
 >> are a sort of
 >> culinary Chinese puzzle.  Usually there is some sort
 >> of hinged cap
 >> attached to the plastic neck cover, but under that

 >  BM> There didn't appear to be a tab or hinge.  If anything, there might
 >  BM> have been a sort of perforation right at the base of the cap to cut it
 >  BM> away from the neck, leaving what appears to be a friction cap that just
 >  BM> pushes on, with no small aperture for restrained pouring.

 > I don't remember seeing anything quite like that.
 > What was the brand
 > and country of origin?

Ka-Me, over a picture of a tortoise.  Interestingly, it's a product of the UK.
www.kame.com.  I haven't looked it up, yet.  It's distributed by Liberty
Richter of Saddle Brook, New Jersey.

 >>  BM> I put just a very small amount on my cold carrots and peas. Even with
 >>  BM> it being a blend, the flavor of that oil is very potent.  The flavor

 > It sounds as if it is strong enough to use drop by
 > drop for flavouring.

For my taste, it is.  Of course, I was expecting something more like untoasted
sesame seed oil might be expected to taste.

 >>  BM> nice and nutty, though peas and carrots are not a good food to put it
 >>  BM> on.  It might be nice to use in whole-grain bread.
 >> I hadn't thought of using it on bread, but that sounds

 >  BM> Mind, I said "in" bread, as part of the oil ingredient, not "on" it.
 >  BM> For my taste, "on" bread would be too strong, unless I diluted it.

 > Right.  I missed that.  Yes, a few drops in a loaf of
 > bread should give
 > it a gentle lift, rather like sesame seeds on a bun.

 > Re your comment elsewhere, on the proportion of sesame
 > oil to canola,
 > the fact that the sesame is mentioned first, in Asian
 > products does not
 > necessarily mean it is the main ingredient by volume,
 > but it is the
 > most important item in the blend.

I'll say!  Although the fact that it's distributed from New Jersey (does that
mean bottled in New Jersey?) might mean that it has the US order of listing.

 > Another point I had forgotten, which I think Joan
 > referred to, is that
 > the oil from roasted sesame seeds has a darker colour
 > and a much more
 > intense flavour than that extracted from raw seeds.

What is sold in this store appears to be all dark.  I looked more carefully
among the international sauces and found many bottles of sesame oil, which may
or may not have been there before.  Some were labeled as being 100% sesame oil,
and some were blends.  Some were described as being toasted or black, others
just said sesame oil without a descriptor.  There was a 56-ounce can, but it
was described only as sesame oil, and I rather think it was dark, too.

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 * Origin: T E X A S ! (1:382/48)