In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
> <Snip some (drool!) food talk!>
>
> Made a good meal last night, just from 'end of shopping week' odds and
> ends - chopped a large onion and a leek, sweated down in olive oil and
> butter until slightly caramelised - and all nice and sweet, added 4 creamed
> cloves of garlic, a sprinkle of salt and some black pepper, some milk after
> another few mines, then half a vegetable stock cube (no art. ingredients in
> these), then grated a _small_ amount of *very* powerful, full flavoured
> cheddar to it, added a couple big spoon's full of cream cheese (cheese
> flavour was kept mild over all), tiny bit of wild oregano, some parsley,
> thickened it some with (sacrilige!) 'corn starch', then added some chopped
> up smoked Scottish salmon, more black pepper, and served it on pasta
> twists - didn't turn out like a thrown-together from odds and ends meal at
> all - it was absolutely delicious! Only thing it was maybe missing, was a
> squeeze or two of fresh lemon juice, and it could have taken, *of course*,
> some nice wild mushrooms too! Heheheh... Made Kath happy as it was though -
> she was expecting something lke cheese on toast, since we had all but
> nothing in the cupboards!
>
> Damn I love to cook...

Me too!
the above sounds wunderful. Probably would have gone well with chicken
too1

>
> > > > > Do you toast yours in a dry pan until quite dark first?
> > > >
> > > > No, I'd actually added them towards the end.
> > > > Hmmmmm... Maybe if I toasted them with the onions first.
> > >
> > > Plain 'raw' sesame seeds have all but zero flavour - they need to be
> > > toasted. The strong flavoured sesame oil you mention, is pressed from
> the
> > > (dry) toasted/roasted seeds - there's a sesame oil from un-toasted
> seeds,
> > > but that has almost no flavour too.
> >
> > I'll have to get more and try that now. :-)
> > At the moment, I just use a few drops of the oil..
>
> ',;~}~
>
> > > I find the best way is to just put a dry pan on the stove, get it fairly
> > > hot, then just sprinkle the seeds into it. Shake them about constantly
> until
> > > they gain the desired colour (not long at all), remove from the heat and
> > > immediately put into a dish - they'll stop roasting then and you can
> taste
> > > some to decide if you've done them enough to your taste - done like
> this,
> > > you can then throw a sprinkle or so onto the top of a soup, into a
> stir-fry,
> > > use with flour/bread crumbs etc. to crust meat/fish prior to cooking
> > > (although you don't need to toast them so much for this, or even at all,
> > > depending how hot and long the meat will be cooking).
> > >
> > > They're really useful when toasted - add a nice texture as well as
> wonderful
> > > flavour.
> >
> > Cool!
> >
> > Any hints for poppy seed?
> > They go well over steamed asparagus and brocolli!!!
>
> Afraid not - I don't really use them! Far as I know though, they don't
> benefit from roasting any, since their flavour is already apparent in the
> 'raw' state?

Seem to be.
I'll add them with some melted butter and/or cheese to brocolli,
asparagus, and other greens.

>
> My favourite cracker-buiscuits are actually poppy and sesame seed thins -
> love them with some really strong cheese and a couple slices of hot chile on
> top (preferabley red habaneros!), as a 'TV' snack with a cold beer or 5,
> heheheh...

MMmmmm!!!
How are your hab' bushes looking?

>
> > > > > > The oil is VERY strong and rich so I use maybe a teaspoon max. in
> a
> > > > > > recipe and that is not much! But it's enough. <lol>
> > > > >
> > > > > Oh aye - I use the stuff quite a bit with fried soft noodles - love
> it,
> > > but
> > > > > like you say, gotta go easy with it! Learned that to my detriment my
> > > first
> > > > > time with the stuff, heheheheh...
> > > >
> > > > Now you know why it comes in such small bottles. ;-)
> > >
> > > I thought t was just because of the marketing cheapskates ',;~}~
> >
> > Yeah, right! <G>
>
> Heheheh, yeah well, well Tobasco do it with their hot sauces, and the're not
> exactly volcanic ones to start with! Well, maybe the Carribean one with Habs
> in it is on its way there...heheh...

I've never had tobasco. Ever.
Jalapenos now, that's another story!
I just love poppers!
Jalapenos with the seeds removed, stuffed with cream cheese or cheddar,
then coated in a cornmeal batter and deep fried.

They are a common treat here in the south!

>
> Shaun aRe
>
>
--
K.

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