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