tjo@gypsy.UUCP (02/19/86)
<Put THAT in your food processor and dice it> Does anyone have experience making sesame paste (tahini) from sesame seeds? What is the most effective, easily obtainable, device to use? I tried using my Salton peanut butter maker, but the results were a little disappointing, and it went incredibly slowly. When I cleaned the machine, it turned out that the plastic feed tube from the nut holder (it feeds the nuts or seeds into the grinding mechanism) had been chewed up somehow. The problem seems to be that sesame seeds are so small. Has anyone tried a spice grinder or coffee grinder? Thanks, Tom Ostrand Siemens Research Labs. Princeton, NJ (astrovax | ihnp4)!siemens!gypsy!tjo
bzs@bu-cs.UUCP (Barry Shein) (02/22/86)
I have an old cast-aluminum hand mill (ya ever see those old meat grinders that clamp onto the side of a table? This looks just like that but has two large circular faces with spiral scoring.) I have used it for sesame paste, peanut butter, coffee, all sorts of things, works like a champ, I found it in a drawer in a house I moved into years ago, the people living there (it was a share) had lived there for years and had no idea where it came from and said "if you know what it is, it's yours", it's mine. Maybe look in antique stores, very handy thing, not as much work as it sounds, kinda fun actually and lotsa control over the process. I guess I could send the brand cast into it, not home right now tho. If I remember right sometimes you have to add some sesame oil to fix the consistency, depends on the seeds you get but you'll know when you're done (it may appear more like an oily flour than a paste, just beat in some sesame oil.) -Barry Shein, Boston University
todd@reed.UUCP (Todd Ellner) (02/23/86)
**** REPLACE THIS LINE WITH A MASSAGE **** > Does anyone have experience making sesame paste (tahini) > from sesame seeds? > Has anyone tried a spice grinder or coffee grinder? I tried it once. I now have a new coffee grinder and just buy the stuff from the store when I have a kitchen and some time to cook. Todd Ellner Reed College