what the fuck do I do with tahini

enema

>>21448030 (OP)
Mayonnaise substitute.

>>21448030 (OP)
It's a spread, so you can use it out of the jar as-is. Alternatively, add lemon, garlic, a little salt, and thin it with water. That makes a sauce that arabs have a lot.

in a bowl mix it with doubanjiang, soysauce and unseasoned rice vinegar to make a paste, then add hot soy milk and you got the broth for tantan men

>>21448030 (OP)
make hummus or sauces

Visualise the odour.

>>21448045
Doesn't have much smell. A bit earthy and that's it.

>>21448039
>and thin it with water
only poor people do that, normally you add more lemon

It's used to make hummus so make that

Frankly I don't fucking know/care, why mfs needed sesame paste in their lives, fucking tahini, piece of fucking shit

>>21448030 (OP)
base for noodle sauce, fat for cake
One of my favorite ways is putting it plus a couple spoons of miso when blending carrot soup

>>21448030 (OP)
miso paste + tahini + soy sauce + honey or sugar
makes a very good vegetable or meat dipping sauce, salad dressing, or marinade.

>>21448053
post recipe

>>21448084
which

>>21448085
carrot soup

>>21448087
Don't really have a recipe tbqh
Simmer a big pot of carrots, onyo, potats, garlic, other root veggies if you have them in chicken stock (I like it with coriander and fennel seeds and thyme) until tender, let cool, dump in 1-2 tbsp of miso (I prefer red), 3-4 tbsp tahini, adjust taste to your liking with butter, cream, more miso or tahini, sugar, salt, vinegar, etc and blend, pass through sieve if too fibrous

>>21448103
>let cool
(I meant a little bit, not completely. Some heat will help dissolve the later ingredients but too much will blow up your shit when blending)

>>21448103
sounds tasty, thanks for the recipe

>>21448103
what's the ratio of carrots to potatoes -- equal?

>>21448123
Maybe about 4-5:1 I think? Potatoes give the soup body but too much can make it kinda gummy and sticky

>>21448125
so it's mostly just a shit ton of carrots

>>21448128
yeah carrot-miso-tahini is a top-tier flavor combination imo

>>21448131
I will try it out thanks

>>21448103
What's your opinion on grating and frying the vegetables before adding chicken stock?

>>21448146
nta but I do this with grated zucchini when I'm making a risotto

>>21448146
Never tried grating and frying I admit

>>21448041
Actual faggot detected

>>21448030 (OP)
Throw it in the trash where it belongs. It ruins everything you add it to.

>>21448030 (OP)
One of the best ingredients. It's an impressive emulsifier. I use it like peanut butter for sweet or savoury recipes. You can make halva. Coat chicken and roast. Mix with pekmez or a little bit of black coffee and honey. Use it like browned butter (add it when making pancakes right at the end and just until it changes colour) If you know you know.

>>21448572
>>21448638
Well goddamn, I just don't know who to believe

>tahini
It's called sesame paste

10 servings meal prep
shitake-steak ramen

>blender:
2 teaspoon miso
2 teaspoon gochujang
2 teaspoon garlic bouillon
2 teaspoon fish sauce
cup soy sauce
cup tahini OR entire butternut squash, roasted w/garlic salt

>brown in cast iron:
tablespoon bacon grease
entire diced yellow onion
1.5 pound thin steak
1.5 pound shitakes
teaspoon salt (if needed)

>deglaze:
half bottle Beaujolais Village

>set aside steak and shitakes
>stock pot simmer rest on low to combine and burn off wine (slow cooker for max lazy)
>immersion blend as needed to thin
>portion steak+shitakes into 8-10 pint mason jars

>into 8-10 other pint mason jars, combine
bed of shredded carrots
leaf or two of baby bok choi
ladle of combined sauce

>freeze all the above

each day, place a bed of Blue Dragon Cantonese Egg Noodles into large pyrex bowl
add a thawed mason jar from each of the above sets to bowl
boil water as needed to thin sauce
microwave for 3 minutes on high
enjoy with chopsticks as your coworkers die from jealousy

>optional ingredients
soft boiled egg, halved
roasted seaweed papers, 3-4x per bowl

i'll not be taking critique

>>21448663
Believe the ones who actually cook

>>21448103
>fennel seeds
Don't have those. Can I use another spice as substitute?

>>21449097
bro if you didn't figure out from my reply that this is a galaxy cluster away from being a strict recipe I can't help you

>>21448050
what if i don't want it to get any more sour?

>>21448050
lmao ahh yes, lemon, the rich man's food. what planet you from btw? name 5 countries.

>>21449120
north macedonia, montenegro, bosnia and herzegovina, croatia, kosovo

>>21448030 (OP)
Hummus or baba ganoush (I like the latter better).

>>21448051
Cool it with the tahinism (or anti-tahinism, whichever one means you have discriminating tastes, but not in a good way).

>>21448030 (OP)
mix it into things to make them taste like sesame/peanuts, basically a more expensive version of peanut butter