Thread: tahini quest
View Single Post
  #10 (permalink)   Report Post  
Posted to rec.food.cooking
Doug Freyburger Doug Freyburger is offline
external usenet poster
 
Posts: 3,415
Default tahini quest

Somebody wrote:
>
> So after deciding it was too pricey at Rainbow Blossom, I went to the
> Kroger. Scanned the "ethnic aisle". (I didn't realized there was a
> British section, and German section there till then.) Anyway, no luck. And
> nothing in Health Food area that I could find.... So asked stocker, and he
> said "aisle tin". So I went to aisle ten which was the ethnic section where
> I had just been. The stocker happened by again and I said I was in this
> aisle before and didn't find any. He smiled and said "you want me to do
> everything" I thought that was a bit rude, but he did show me a couple
> places with the long sought thin. As he showed me, he said "when people see
> the price they usually walk away." (Not a great salesman, that one.) So I
> looked at both and they were a bit high, 8.99 for Peloponnese and 6.47 for
> Joyva. I opted for the cheaper since not sure either's rep. And they are
> 15 servings so that's not really that expensive per serving.


Tahini is from the middle easst. If you were looking in among the
Germen and British foods he would have thought you were being
deliberately dense. As happens so often when the word rude is applied
it doesn't fit here.

> Got home and realized I forgot the garlic. Is fresh that much better than
> roasted in a jar?


Depending on the use, usually yes.

> Also, when I open the tin can of tahini, about how long will it keep? Maybe
> I can/should freeze 1/2?


Tahini is sesame seed paste. It should come in a screw top glass jar
not a metal tin. In a glass jar it can be treated like peanut butter
lasting a year or more. Out of a metal can I'd want to transfer the
unused portion into a glass jar. I would not want to keep seed paste in
an opened metal can.

> Oh, another neophyte question. What's the difference between extra light,
> light and pure olive oil? They all had the same nutrition label info, even
> down to sodium amount. I assume the lighter tastes less olivey?


The lighter the formulation the less the olive flavor. Yes. It's how
the oils are made. How many pressings, whether heat was applied during
the pressing, whether chemicals were applied during the pressing. Each
step there is less flavor.