That said, the picture heading this post is of my supper tonight minus the sauce, which is very brown and thus generally speaking non-photogenic (though many, many American MoFies have proved me wrong about this in their Thanksgiving posts). Nevertheless, I got scared and did a beauty shot of the dish pre-sauce. Chinese sesame paste comes in a jar like this:
And yeah, as you can see, no matter how you calculate dates, it's well past its best before; however, as we all know, tahini, like peanut butter, doesn't really go bad for a long long time, and besides, this jar was sealed until today. Here's what the paste looks like:
Darker than tahini, about the same shade as natural peanut butter. With it, I made a variation on this recipe, subbing out Soy Curls for chicken. I think Butler Foods ought to make me the Canadian spokesperson for Soy Curls. I would so write a Soy Curls cookbook for free in exchange for an unlimited supply of product (ahem, have I mentioned this before?).
|Gratuitous beauty shot of lightly fried Soy Curls|
Thirty days, and actually more than 30 new ingredients tried, especially counting the Chinese soups! I'm hoping to do a recap later tonight, but in the event I don't, it's been a riot and MoFo once again a fun and very rewarding experience, both in my own life and in appreciating the blogs of others. I love this event! Thanks once again to the organizers and everyone who participated!