Turnip Report

[mathhobbit]

 

 

PeaPod delivered a foodie catalogue, and I ended up trying two new dishes.

New rule:  a casserole that has more vegetables than fat/sauce is unlikely to be tasty.

The whole roasted cauliflower might have been ok if I'd used this recipe:  https://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm or if I'd made the tahini mayonnaise that went with the recipe.  But I'm tired of throwing away half full cans of rancid tahini, so I'm just putting butter on it.

Comments

[kelkyag]

O_o Tahini kept in the fridge should last rather a long time.

(It would not have occurred to me to put tahihi anything on my roasted cauliflower, but I'm still happy with it with olive oil, salt, pepper, and maybe onions or broccoli for variation.)

[mathhobbit]

Oh, I'm supposed to keep it in the fridge? That explains much.

[kelkyag]

Yes. Like sesame oil or natural peanut butter. (Oddly, my sesame oil says this on the container, but the tahini does not.)

[mathhobbit]

I don't keep peanut butter in the fridge, either. Ah well!

[kelkyag]

The peanut butter that's got sugar and emulsifiers and preservatives in it and doesn't separate doesn't usually need to be kept in the fridge. The peanut butter that's just ground peanuts does. Tahini is much more like the latter.

("Need" is variable with how fast you use up your peanut butter or tahini.)

[mathhobbit]

Does putting it in the fridge keep it from separating?

[kelkyag]

No.

Possibly someone out there manufactures tahihi with emulsifiers and stuff that would not separate, but I have never noticed it (or looked for it).