Thelma Lubkin wrote:
>
> Two times now, I have bought sesame seeds that have seemed totally
> wimpy and not worth using. I've decided that these must be the 'white
> sesame' seeds, and that I haven't got the vaguest notion of how to use
> them.
>
> I use sesame seeds to sprinkle over vegetables in a stir fry,
> sometimes in baking, and I keep a grinder filled w/ whole, toasted
> sesame seed on the kitchen table right alongside the black pepper.
>
> Can someone tell me what I can do to get some taste from these white
> ones?
> --thanks, thelma
Toastem.....
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