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.

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

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

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?

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

Always, imo.
And that goes for any food product. Fresh is best.

G.

"Gary" > wrote in message ...
> Somebody wrote:
>>
>> Got home and realized I forgot the garlic. Is fresh that much better
>> than
>> roasted in a jar?
>
> Always, imo.
> And that goes for any food product. Fresh is best.
>
> G.


what about roasted? Do roast yourself, or just never use roasted? Such as
roasted red peppers, or roasted garlic. Those are my two favorites for
hummus.

On Sun, 24 Jun 2012 11:32:15 -0400, "Somebody"
> wrote:

> what about roasted? Do roast yourself, or just never use roasted? Such as
> roasted red peppers, or roasted garlic. Those are my two favorites for
> hummus.

I've never used jarred garlic, so I can't help you there - but it's
really easy to roast garlic. Just drizzle it with a little olive oil,
wrap it in foil and roast it until soft. It's better to throw it into
the oven when you're roasting something else, like a piece of meat,
but I've been known to turn on the oven just to for a head of garlic.
In your position, I'd just go with roasted garlic in a jar because
that hummus has already been more trouble and cost you more time &
money (gas, time spent looking for the danged tahini etc) than I'd be
willing to put into it.

--
Food is an important part of a balanced diet.

Gary wrote:

> And that goes for any food product. Fresh is best.

Hah. Try making French Toast with fresh bread.

"George M. Middius" wrote:
>
> Gary wrote:
>
> > And that goes for any food product. Fresh is best.
>
> Hah. Try making French Toast with fresh bread.

Try making French Fries with stale French bread.

G.

George Moroon Middius wrote:
>Gary wrote:
>
>> And that goes for any food product. Fresh is best.
>
>Hah. Try making French Toast with fresh bread.

So besides being a moroon you're also a klutz.

On 24/06/2012 11:04 AM, 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.

I have had trouble finding tahini around here. There is a discount
grocery store near me that has a multi ethnic area where they stock it.

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

Yes. You want the garlic to have a sharp flavour to it.


>> 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?

You want something with some flavour to it, not just bland oil.
Otherwise you would be able to use any vegetable oil.

On Sun, 24 Jun 2012 13:31:27 -0400, Dave Smith
> wrote:

>On 24/06/2012 11:04 AM, 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.
>
>I have had trouble finding tahini around here.

Ahahahahahaha. . . . pick, choose, and refuse:
http://www.amazon.com/s/ref=nb_sb_ss...ni%2Caps%2C700

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.

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

There are other alternatives. We buy Dorot brand frozen garlic (and
frozen basil and other herbs as well). It's very convenient, we think
it tastes great, and we use it more because it's so easy. They carry it
in every grocery store in our town except Whole Foods.

-S-

Shelley's hormones are raging again.

> >> And that goes for any food product. Fresh is best.
> >
> >Hah. Try making French Toast with fresh bread.
>
> So besides being a moroon[sic] you're also a klutz.

Don't you take away anything from your therapy sessions?

On Jun 24, 11:04*am, "Somebody" > wrote:

On Jun 24, 11:05 am, "Somebody" > wrote:

> 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?



Pouring some regular 'extra virgin olive oil' on top of the hummus,
just a bit of it, is nice - but I personally do not like using it or
anything other than the 5 main ingredients used to make basic hummus -
beans, tahini, garlic, lemon, and salt. Anything else such as cayenne
pepper for example can be added later. But to each their own. Do the
basic first and then wing it from there if you choose. I prefer the
basic anyway, but with a bit of cayenne and sometimes a bit of EVOO
sprinkled on top.

TJ

On Jun 24, 11:05 am, "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.
>
> Got home and realized I forgot the garlic. Is fresh that much better than
> roasted in a jar?
>
> Also, when I open the tin can of tahini, about how long will it keep? Maybe
> I can/should freeze 1/2?
>
> 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?


Not being sarcastic, but you really ought to take these questions
to the food group. Ok, I see your post here too.

I would use fresh garlic, lots of it - a matter of taste. I
would also look up a recipe by pumping "hummus recipe" into the google
bar in the group and maybe it'll take you to some past recipes. I
would not copy the recipes to the letter, just look at them to get an
idea of the ratio of this food to that. I use nearly a full bulb of
garlic to 4 heaping tablespoons of hummus. I put the garlic in a bowl
and smash it up with the stick (mortar and pestle) till it turns to
butter, about 150 turns, but worth it. I also know it can be done by
blender and in fact is done that way most often as my way is the old
fashioned way and I haven't used it in a long time. You make the
garlic butter, then heap on the tahini (gotta stir it up pretty good,
a chore, and if the bottle is long and thin you're going to need a
longer spoon). I'm sure if you look up the recipes you'll get a bunch
of them. My advice is to ignore the elaborate ones. I grew up on
hummus. My grandparents and their relatives were all good cooks. So
I'm telling you these are the ingredients - the basic ones - and there
is no need the first time out to try to go beyond.

Some people prefer more tahini to beans. I prefer slightly more
beans, a thicker mix. Sometimes I'll buy the Whole Foods brand which
is not bad but not as thick as I like, and I'll soften up a small can
of garbonzos on low hear for half an hour and rinse them off then mash
them up and add either some or all of them to the Whole Foods
mixture. If it gets too thick, add cold water or a bit more lemon.

Two cans 14 and 1/2 oz or thereabout garbonzo beans
4 heaping tablespoons tahini
1 or 2 lemons
A bulb or so of garlic depending on taste
Salt

Now, once the hummus is made you can sprinkle the top with cayenne
pepper if you wish. In the future you can try other ways, but the way
I'm telling you is the most basic. I have never used the blender but
would like to. The mortar and pestle method is a pain in the ass. I
do know that most people I know who make hummus do like to take the
beans and rinse them really good till there is no more scum coming
from the can. Pour the beans in a bowl and continue rinsing till
clear. Then put the beans in a pot and bring to a boil, then lower
and let simmer for half an hour. They are already cooked, but this
softens them up for mashing.

Once you make the garlic/tahini/lemon mix it is time to take the beans
and mash them with a masher, then mash them even finer with a fork.
They will be soft and easy to mix. Then you mix the beans with the
other mixture and whip it together. It will taste lots better after
it's been in the fridge a while. I advise asking the food group
people for help on this but remembering to ignore the ones that get
too elaborate and go too far beyond the 5 ingredients I have
mentioned.

If you use the blender you can do everything at one time, no need for
the heavy chore of the mortar and pestle. Unfortunately I have never
used a blender to make hummus and cannot help you in that regard as I
don't want to steer you in the wrong direction.

Using the old method (which I do not necessarily recommend, although
it does produce some good tasting stuff), I cut up the garlic into
pieces and pour some salt over them. The salt helps make it easier to
crush with the stick. You keep mashing the garlic while rotating the
bowl and working the stick around the edges till the garlic turns to
butter.

Then add the tahini and stir with a spoon. As you stir you will
notice it turns clumpy and hard to churn. That is when you add some
lemon. You will find the lemon softens it up and makes it more
creamy. Add more lemon and it will become creamier still. If you
don't want more lemon but want the mix a bit creamier, add cold water,
but just a bit at a time. When the mix is thin and creamy where you
can stir it with a fork and it's the consistency of wheatena or some
other hot cereal (even though it's cold), that's the texture you
want. When you add the beans to the mix it will thicken up.

Take the warmed beans and put them in cold water just a bit and drain,
then mash with a masher. Then put the beans on a large plate, a bit
at a time if necessary and work them from one end to the other with
the tines of a fork till they are ultra smooth. Then take the bean
mix and pour the tahini mix over it in a bowl and whip it together and
there it is. Or, if you're too lazy (nothing wrong with that), go to
Whole Foods and get their house brand, which is not a bad one. Do not
get just any brand at Whole Foods - they have lousy ones too - it has
to be their house brand. It's not as good as homemade but it's the
closest I've seen yet to the real thing.

TJ

On Jun 24, 11:05 am, "Somebody" > wrote:

> 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?



Pouring some regular 'extra virgin olive oil' on top of the hummus,
just a bit of it, is nice - but I personally do not like using it or
anything other than the 5 main ingredients used to make basic hummus -
beans, tahini, garlic, lemon, and salt. Anything else such as cayenne
pepper for example can be added later. But to each their own. Do the
basic first and then wing it from there if you choose. I prefer the
basic anyway, but with a bit of cayenne and sometimes a bit of EVOO
sprinkled on top.

TJ

On Jun 24, 11:04*am, "Somebody" > wrote:

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



I'm sure you'll get a variety of opinions on this one. Not saying
my way is correct, but my grandparents never refrigerated their
hummus. It's sort of like peanut butter really. Also, sometimes it's
a good idea to store the jar upside down so the oil doesn't linger on
top. The brand I used to get came in a really long thin jar that
required a special ice-cream type spoon to get in their and stir it
up. A pain in the ass. Worth it in the end though.

TJ

On Jun 24, 11:04*am, "Somebody" > wrote:


On Jun 24, 11:05 am, "Somebody" > wrote:

> 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?



Pouring some regular 'extra virgin olive oil' on top of the hummus,
just a bit of it, is nice - but I personally do not like using it or
anything other than the 5 main ingredients used to make basic hummus -
beans, tahini, garlic, lemon, and salt. Anything else such as cayenne
pepper for example can be added later. But to each their own. Do the
basic first and then wing it from there if you choose. I prefer the
basic anyway, but with a bit of cayenne and sometimes a bit of EVOO
sprinkled on top.

TJ

"Doug Freyburger" > wrote in message
...

> 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.

Even I am not that dense. It was the ethnic aisle and I was surprised there
was a British section and German. Though come to think of it that store is
in Germantown area so makes sense. Not sure why a British section. Both
were not very big.


> 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.

so the lighter it is, the more processed?

"Steve Freides" > wrote in message
...
> Somebody wrote:
>> Got home and realized I forgot the garlic. Is fresh that much better
>> than roasted in a jar?
>
> There are other alternatives. We buy Dorot brand frozen garlic (and
> frozen basil and other herbs as well). It's very convenient, we think it
> tastes great, and we use it more because it's so easy. They carry it in
> every grocery store in our town except Whole Foods.
>
> -S-

I will look. I didn't know there was frozen garlic! Is it in the vegetable
section?

I almost got some fresh garlic from the fruit stand down the street, but it
was five "garlics?" and said it was from China so I passed.

"Tommy Joe" > wrote in message
...
On Jun 24, 11:04 am, "Somebody" > wrote:

On Jun 24, 11:05 am, "Somebody" > wrote:

> 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?



Pouring some regular 'extra virgin olive oil' on top of the hummus,
just a bit of it, is nice - but I personally do not like using it or
anything other than the 5 main ingredients used to make basic hummus -
beans, tahini, garlic, lemon, and salt. Anything else such as cayenne
pepper for example can be added later. But to each their own. Do the
basic first and then wing it from there if you choose. I prefer the
basic anyway, but with a bit of cayenne and sometimes a bit of EVOO
sprinkled on top.

TJ

---

EVOO?

Non, je ne parle pas français

"Tommy Joe" > wrote in message
...
On Jun 24, 11:04 am, "Somebody" > wrote:

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



I'm sure you'll get a variety of opinions on this one. Not saying
my way is correct, but my grandparents never refrigerated their
hummus. It's sort of like peanut butter really. Also, sometimes it's
a good idea to store the jar upside down so the oil doesn't linger on
top. The brand I used to get came in a really long thin jar that
required a special ice-cream type spoon to get in their and stir it
up. A pain in the ass. Worth it in the end though.

TJ

---

like natural peanut butter... I think you are supposed to store that in the
fridge. I do. That Skippy and Jif crap has so many preservatives in it not
necessary I think, but pretty sure my natural pb says keep refrigerated
after opening.

"Tommy Joe" > wrote in message
...
On Jun 24, 11:04 am, "Somebody" > wrote:

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



I'm sure you'll get a variety of opinions on this one. Not saying
my way is correct, but my grandparents never refrigerated their
hummus. It's sort of like peanut butter really. Also, sometimes it's
a good idea to store the jar upside down so the oil doesn't linger on
top. The brand I used to get came in a really long thin jar that
required a special ice-cream type spoon to get in their and stir it
up. A pain in the ass. Worth it in the end though.

TJ

---

like natural peanut butter... I think you are supposed to store that in the
fridge. I do. That Skippy and Jif crap has so many preservatives in it not
necessary I think, but pretty sure my natural pb says keep refrigerated
after opening.

On Jun 24, 10:59*pm, "Somebody" > wrote:

> like natural peanut butter... *I think you are supposed to store that in the
> fridge. *I do. *That Skippy and Jif crap has so many preservatives in it not
> necessary I think, but pretty sure my natural pb says keep refrigerated
> after opening.


I never got tahini in a can, only a jar - but not saying one is
better or worse than the other, only that I've never seen it in a
can. I equated it to peanut butter in the sense that it's really just
a bunch of sesame seeds crushed up - sesame paste I think they call
it. There's no oil added that I know of. The oil sits on top as it
does with natural peanut butter, which is why some people who have
opened and used some will store what's left in the jar upside down.
It can be a bitch depending on the jar size and depth to stir that oil
in and get it combined like one does with peanut butter. Just get
some of the house brand hummus from Whole Foods and get an idea of
what it should taste like, sort of - then work your own magic with
some sense of where you're going.

And get off my back with one question after the other. I told you
before - "1QAAT" - (one question at a time)
TJ

On Jun 24, 10:59*pm, "Somebody" > wrote:

> like natural peanut butter... *I think you are supposed to store that in the
> fridge. *I do. *That Skippy and Jif crap has so many preservatives in it not
> necessary I think, but pretty sure my natural pb says keep refrigerated
> after opening.


Newsgroups are fun and often helpful. However, whether tahini
should or should not be refrigerated (and I really don't claim to know
the answer), is a question that would seem easy enough for which to
find an answer with a minimal amount of effort. You could call the
company. Or stick on a pair of reading glasses and see that probably
somewhere on the bottle or jar or can it says whether it should be
refrigerated or not after opening. I suppose when in doubt, fridge.
Or, when in doubt, make a few phone calls or easy, simple, not so
demanding questions of enough people that surely among the replies one
of them will be the right one.

Get on the ball Somebody,
TJ

"Doug Freyburger" > wrote in message
...

> 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.

A year or more-- I wouldn't expect that. But don't really know... It is
odd it is in a can. But guess that is why it is cheaper. Also, when I got
it home and looked closer-- no expiration date or best by date. I normally
don't buy things without that, but didn't notice till I got it home. I was
just excited to actually find tahini in Kroger... I think I will try
something else next time. If I live to rue the day.

And who can possibly have a jar of pb around for a year? That's not
possible. Anyone I know, 2-4 weeks tops. (My ex, 2 days! and that was the
big jar.) ...OT but the two dogs I had loved peanut butter. It was fun to
give them the leftover jar. They would lick every last molecule they could
out of it.

On Jun 24, 10:59*pm, "Somebody" > wrote:

> like natural peanut butter... *I think you are supposed to store that in the
> fridge. *I do. *That Skippy and Jif crap has so many preservatives in it not
> necessary I think, but pretty sure my natural pb says keep refrigerated
> after opening.


To your other question - evoo stands for extra virgin olive oil.
If you open a bottle of regular olive oil, it will not have the same
aroma as the evoo. I could put a blind fold on and tell the
difference, even with the cheapest of brands. Some people who cook a
lot use regular olive oil for that purpose but use the evoo for salads
and so forth. I can't define the aroma, I just know it. Some might
call it nutty or fruity, but I can't see it that way - I just know it
as different - and I prefer the evoo to the reg for most uses. I am
no authority, but I honestly think the Walmart best buy evoo is as
good as the slightly pricier stuff on the same aisles. But now we're
getting into opinion, and we all know that only applies to experts.

TJ

"Tommy Joe" > wrote in message
...
On Jun 24, 10:59 pm, "Somebody" > wrote:

> like natural peanut butter... I think you are supposed to store that in
> the
> fridge. I do. That Skippy and Jif crap has so many preservatives in it not
> necessary I think, but pretty sure my natural pb says keep refrigerated
> after opening.


To your other question - evoo stands for extra virgin olive oil.
If you open a bottle of regular olive oil, it will not have the same
aroma as the evoo. I could put a blind fold on and tell the
difference, even with the cheapest of brands. Some people who cook a
lot use regular olive oil for that purpose but use the evoo for salads
and so forth. I can't define the aroma, I just know it. Some might
call it nutty or fruity, but I can't see it that way - I just know it
as different - and I prefer the evoo to the reg for most uses. I am
no authority, but I honestly think the Walmart best buy evoo is as
good as the slightly pricier stuff on the same aisles. But now we're
getting into opinion, and we all know that only applies to experts.

TJ

---

opinions and assholes... everyone has one.

"Tommy Joe" > wrote in message
news:b2602587-6fc0-4729-9a01-

>... I grew up on hummus. My grandparents and their relatives were all good
>cooks...

I grew up on fried baloney. With Miracle Whip. On white bread.

If you don't mind my asking, what is your ethnicity?

"Tommy Joe" > wrote in message
...
On Jun 24, 10:59 pm, "Somebody" > wrote:

> like natural peanut butter... I think you are supposed to store that in
> the
> fridge. I do. That Skippy and Jif crap has so many preservatives in it not
> necessary I think, but pretty sure my natural pb says keep refrigerated
> after opening.


Newsgroups are fun and often helpful. However, whether tahini
should or should not be refrigerated (and I really don't claim to know
the answer), is a question that would seem easy enough for which to
find an answer with a minimal amount of effort. You could call the
company. Or stick on a pair of reading glasses and see that probably
somewhere on the bottle or jar or can it says whether it should be
refrigerated or not after opening. I suppose when in doubt, fridge.
Or, when in doubt, make a few phone calls or easy, simple, not so
demanding questions of enough people that surely among the replies one
of them will be the right one.

Get on the ball Somebody,
TJ

---

well, the can doesn't even have a best before date. So not a lot of faith
in the company. The can does bulge out slightly, but tahini normally causes
a can to do that, right?

I agree, when in doubt refrigerate. Though how does know for how long it's
good?

Somebody wrote:

> I grew up on fried baloney. With Miracle Whip. On white bread.
> If you don't mind my asking, what is your ethnicity?

We know what *your* ethnicity is.

Somebody wrote:
> "Steve Freides" > wrote in message
> ...
>> Somebody wrote:
>>> Got home and realized I forgot the garlic. Is fresh that much
>>> better than roasted in a jar?
>>
>> There are other alternatives. We buy Dorot brand frozen garlic (and
>> frozen basil and other herbs as well). It's very convenient, we
>> think it tastes great, and we use it more because it's so easy. They
>> carry it in every grocery store in our town except Whole Foods.
>>
>> -S-
>
> I will look. I didn't know there was frozen garlic! Is it in the
> vegetable section?

Generally, yes. It's tremendously useful, convenient stuff. The basil
is also great to have around - enables us to make instant pesto-like
pasta sauces, which our 15-year-old really likes. I usually get it at
Trader Joe's now, where they stock garlic, basil, cilantro, and even a
medium hot red pepper.

-S-

Somebody wrote:
> "Doug Freyburger" > wrote:
>
>> 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.
>
> so the lighter it is, the more processed?

Exactly.

On Jun 25, 2:05*am, "Somebody" > wrote:


> I grew up on fried baloney. *With Miracle Whip. *On white bread.



> If you don't mind my asking, what is your ethnicity?



I'm an all american piece of shit with an all arab family on my
father's side - on my mother's side, half irish, and half austrian
(just like Adolph Hitler). The combination worked well, producing one
of the best looking and underachieving assholes to ever grace the
earthly landscape.

TJ

"Tommy Joe" > wrote in message
...
On Jun 25, 2:05 am, "Somebody" > wrote:


> I grew up on fried baloney. With Miracle Whip. On white bread.



> If you don't mind my asking, what is your ethnicity?



I'm an all american piece of shit with an all arab family on my
father's side - on my mother's side, half irish, and half austrian
(just like Adolph Hitler). The combination worked well, producing one
of the best looking and underachieving assholes to ever grace the
earthly landscape.

TJ

---