[Sca-cooks] halllloooooooooo?

[Elaine Koogler]

I seriously doubt it.  I just did a search on the web and found a site
http://www.hort.purdue.edu/newcrop/crops/Sesame.html
that states that the seeds only are used.  I looked at a couple of other
sites and only found the seeds referenced as an item either for export or
for sale.

Kiri
----- Original Message -----
From: "Maggie MacDonald" <maggie5 at cox.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, March 12, 2002 11:04 AM
Subject: Re: [Sca-cooks] halllloooooooooo?


> At 07:33 AM 3/12/02,Marilyn Traber said something like:
> >anybody out there?
> >
> >i get the digest, but have gotten nothing so far today...
> >
> >i feel very abandoned ;-(
> >margali
>
> Ok, I've got a question. Is there a source for sesame leaf in America? I
> was just in Seoul for a few days, and one of the really cool food
> discoveries I made there was a cook it yourself bbq meal. The meat is
> cooked on a charcoal grill set in the table, you then set it in red leaf
> lettuce, or sesame leaf, smear with condiments and/or kimchee, add a dab
of
> rice, roll and munch.
>
> The day after I got back I checked my local asian grocery that has EVERY
> darn thing (anybody have a use for beef blood, pork blood, beef bile, or
> beef fries?), and there are no sesame leaves there anywhere. That
> particular shop was filipino oriented, so nobody had heard of sesame leaf.
> I called a chinese oriented one with the same results.
>
> I can, of course, just use red leaf lettuce, but sesame leaves have a
> really yummy basil type flavor to them (and more texture than lettuce).
>
> Regards,
> Maggie MacD.
> Calafia, Caid
> (mka San Diego area, California)
>
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