| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I saw some black sesame seeds the other day in the Oriental market.
Do these differ dramatically from the common whitish variety sold
in most supermarkets, in other words will they work equally as well
in recipes calling for sesame seeds ? Is there a difference in the
flavor ?
Thanks, Lar
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2409.1 | PSW::WINALSKI | Careful with that VAX, Eugene | Mon May 07 1990 18:09 | 4 | |
I think that there is a difference in flavor. Chinese cookbooks always differentiate between the two. --PSW | |||||
| 2409.2 | black seeds | PENUTS::DDESMAISONS | Mon May 14 1990 13:38 | 10 | |
Larry, a co-worker here is checking with her Chinese grandmother,
but she feels certain that there is an appreciable difference.
She told me there's a wonderful soup that can be made using the
black seeds in combination with rice and sugar. I'll look into
sending that to you.
Diane
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