[Sca-cooks] hais

Stefan li Rous StefanliRous at austin.rr.com
Tue Oct 20 23:25:02 PDT 2009

K C Francis wrote:
<<< The mixture held together well but was 'oily' and the oil  
overpowered the other flavors so I did it again with butter and loved  
it. >>>

I see an "uh-oh" here.  Did you use plain sesame oil, or the dark
aromatic Chinese kind pressed from toasted sesame seeds?  I suspect the
latter and that's not what one is supposed to use.  I like dark sesame
oil a lot in things like Chinese Chicken Salad but not in Hais, where a
more neutral oil should be used.

Selene Colfox

I'm not sure about Katira, but in making mine earlier this week, I did  
use the untoasted kind, about the same shade as vegetable oil or olive  
oil. I remembered comments on this list in the past about *not* using  
the toasted kind. Since I'd bought some when I saw it, and I don't  
know where, I thought I'd try to use it in this dish.

I've still got more than half the bottle left, so I guess I'm going to  
have to find room in the refrigerator for it.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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