[Sca-cooks] Apropos Sesame Oil

[Sue Clemenger]

There's squid risotto, too, which is really, really nummy. ;o) And if 
you make pomegranate chicken in a cast iron pan, it turns almost-black 
(at least, it did the last time I made it...might be fun to experiment 
with making a "black" sauce by doing a pomegranate sauce in cast iron....)
I had an all-white meal Sunday night (didn't plan it...just worked out 
that way).  Oven-roasted potato, cauliflower with a white sauce, and cod 
baked with onion and lime.  I caught myself wondering what kind of meal 
I was having humours-wise.  (geez, you know you've been in the SCA too 
long when....<g>)
--maire

lilinah at earthlink.net wrote:


> (SNIFF) now I'm getting rather nostalgic...
> 
> Anahita
> who has long fantasized about having a black meal:
> squid ink pasta with tapanade (black olive paste with anchovies 
> (mmm-mmm-mmm, i love anchovies), certain kinds of seaweed (hijiki and 
> wakame) cooked with soy sauce and black sesame seeds... of course 
> there's more...