Sheldon wrote...and wrote regarding use for Toasted Sasame Oil and
Peanut Sauce:
> > Well, this new-to-me product saga began (here) with the Toasted Sesame
> > Oil that y'all taught me was primarily just for flavoring. Okay, I can
> > certainly respect that concept, but knowing not why I even bought the
> > little bottle, how 'bout some use suggestions? (Cooking ones, Sheldon,
> > me bud.) All I can find through googling through several pages is how
> > to make my own, not how/where to use the already made product.
>
> Toasted sesame seed oil is a staple in oriental cousine (used as a
> flavoring agent and as a condiment), used as freely as Americans use
> ketchup, only in far smaller quantities; it's used in marinades, as a
> seasoning in many oriental dishes, as an ingredient in dipping sauce,
> splashed onto foods of all types especially into soups... but typically
> not used with seafood and mushroom dishes. During summer one of my
> favorite uses is as flavoring in citrusy oriental style salad
> dressings. Only caution is to be very careful not to use too much, the
> flavoring power of toasted sesame seed oil is extremely potent... if
> not sure how much always use less, much less... rarely is more than 3-4
> drops used in a dish for one... a half tsp is plenty for 1 cup of salad
> dressing.
> Toasted sesame seed oil is treated the same as olive oil, store in a
> cool place away from light, has a two year shelf life... you'll know
> when it begins to go rancid... there's a reason it's sold in small
> bottles. Of course if you can find a partner to share you can buy
> toasted sesame seed oil at restaurant supply emporiums in one liter
> tins for a LOT less per ounce than those teensy bottles, will cost
> probably only one third the price per ounce.... just that it's really
> difficult to use up even a half liter in a couple of years, even if you
> use a few drops every day.
> Obversely peanut sauce is excellent with shellfish... but again, use
> sparingly. Read the label, yours may well contain toasted sesame seed
> oil, than I'd not use it with shellfish, but would be really good in a
> dressing for a tossed salad made with Chinese veggies.
> You really need to search and read through Oriental recipe sites, that
> will give you ideas about how to use those products, plus don't be
> afaind to experiment with small quantities.
Wow! Such a tell to stuff me with wonderful ideas! Thank you so much,
Sheldon. Between you and Jill I now imagine I have all I need for a
begin on enjoying this trip toward taste delights.

....Picky...She said while knowing the jar of Nutella and the can of
steel oats learned of here are waiting in line as well.