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Sesame: like or dislike?


Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Sesame oil adds just the right amount of nuttiness to salad dressings and stir-fry dishes. Sesame seeds add a crusty crunch to breads and crackers, and they are the main component of halvah. I love to use sesame seeds to garnish my Asian stir-fries, which often have a bit of sesame oil in the sauce. I couldn't make hummus without tahini (sesame paste), and I love scallion bread, which gets a distinctive flavor from sesame oil. Sesame has a distinctive flavor; not everyone loves it. Do you use sesame seeds or oil, or both, in your cooking or baking? (Oh, and let's not forget the whole "Open, sesame" thing!)

Sesame: like or dislike?

Last week: Flowers on the dining table. Who liked, who disliked? Take a look.

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Like....the seeds (white and black) and the oil.....adds great taste, with just a small amount.

as odd as it may sound, i LIKE sesame seeds and oil; i like to use both in many dishes; however, it's tahini i'm not fond of...either i bought an off jar or something, but i couldn't get over how bitter it tasted right out of the jar....i have no problems chomping on toasted sesame seeds, so am not sure why the paste seems bitter to me; aside from that, i always have seeds and oil in my pantry ;0)

Love it all!

Love sesame seeds, sesame oil, and also Tahini, which I might buy in Turkey if I can fit it in my suitcase!

Love sesame seeds, love sesame candies (those crackers with honey), love sesame in bread. Sesame oil I find very strong, so I make sure to use about 1/3 of what is called for in a recipe. It usually works perfectly for us

they are all ok but I never go out of my way to use them

Toasted sesame oil - love! but less than the recipe calls for gives all the flavor I need. Tahini - not only in spread/dips, it is also good for a little bit of thickening with a mild taste.
Seeds - a sprinkle, toasted or not, doesn't do much for me. The black seeds are pretty, but a little unnerving in appearance (what dropped into my food?).
I wish I could find my grinder (Slicky?) like the one in your photo. It works really well, but disappeared years ago.

Love them all. Must be careful that the seeds and the oil are fresh--maybe the dislikers tasted rancidity and made their decision from that. Love gomashio the Japanese sesame salt!

Love it. The seeds in granola, the oil in Chinese dishes, tahini in hummus. And I can't forget the sesame balls in Chinese restaurants with the sweet red bean paste centers.

Love them all. When I'm ambitious enough to bake a crusty loaf, I brush with egg wash and top with a mixture of white and black sesame seeds, flax seeds and kosher salt, 2 tsps each. Toasted sesame oil adds great flavor to marinades and Asian dishes. Good stuff!

Love it x 4,298! Love to mix it with soy sauce, hot chile oil and green onions as a delicious dipping sauce for egg rolls and pot stickers. YUM! I also have mock China Coast Asian salad dressing that has lots of sesame flavor in it for cabbage salads. Could just drink that stuff!

Love sesame seeds, toasted oil and tahini! If I don't have tahini for hummus, I just use sesame oil. Love the oil in stir-fries and on noodles. Good stuff.

Very fond of sesame seeds. No one seems to have mentioned sesame on buns or rolls, especially hamburger buns.

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