[Sca-cooks] mongolian meat cakes

[Elaine Koogler]

Terry Decker wrote:
>
>  Roasted has a very strong flavor, and the feastcrat
>   
>> cut what she used with sunflower oil. I would imagine there would be a 
>> great difference
>> in the flavor of roasted vs. unroasted sesame oil.
>>
>> ~Aislinn~
>>     
>
> I use the toasted sesame oil primarily in hummus, because I prefer the 
> flavor.
>
> Bear 
>
>   
Several Middle Eastern recipes call for sesame oil, and it was 
determined that the roasted oil was just too strong.  I was able to get 
cold pressed oil from a Web site (in fact, I found it on E-Bay!!), 
though you should be able to get it at health food stores, if no where else.

Kiri

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