Comments on: Five Ways to Eat Tahini http://blogs.smithsonianmag.com/food/2010/03/five-ways-to-eat-tahini/ A Heaping Helping of Food News, Science and Culture Tue, 18 Jun 2013 21:07:18 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Madeleine http://blogs.smithsonianmag.com/food/2010/03/five-ways-to-eat-tahini/comment-page-1/#comment-16843 Madeleine Tue, 28 May 2013 18:55:04 +0000 http://blogs.smithsonianmag.com/food/?p=5155#comment-16843 I cannot believe I have to point this out to someone who blogs for a living, but: you're using my photo in contravention of the terms of my Creative Commons license. It very clearly prohibits commercial use, and this is a for-profit site with advertising all over it. A Creative Commons license doesn't mean that the content is free -- it means that the content owner gets to set the terms. You need to read and understand the terms. I'm very disappointed that a professionally-run site has such poorly-informed bloggers. I will be contacting the editors about this. I cannot believe I have to point this out to someone who blogs for a living, but: you’re using my photo in contravention of the terms of my Creative Commons license. It very clearly prohibits commercial use, and this is a for-profit site with advertising all over it. A Creative Commons license doesn’t mean that the content is free — it means that the content owner gets to set the terms. You need to read and understand the terms. I’m very disappointed that a professionally-run site has such poorly-informed bloggers. I will be contacting the editors about this.

]]> By: shayma http://blogs.smithsonianmag.com/food/2010/03/five-ways-to-eat-tahini/comment-page-1/#comment-1946 shayma Sat, 27 Mar 2010 14:12:16 +0000 http://blogs.smithsonianmag.com/food/?p=5155#comment-1946 i love your list. may i humbly add to it? i marinate my boneless chicken cubes in tahineh and add a dollop of harissa. then i skewer them and broil them in the oven. they are soft and silky, i suspect it is due to the tahineh marinade. i shall try tahineh in soup, as you have suggested above. x shayma i love your list. may i humbly add to it? i marinate my boneless chicken cubes in tahineh and add a dollop of harissa. then i skewer them and broil them in the oven. they are soft and silky, i suspect it is due to the tahineh marinade. i shall try tahineh in soup, as you have suggested above. x shayma

]]> By: Holly Chase http://blogs.smithsonianmag.com/food/2010/03/five-ways-to-eat-tahini/comment-page-1/#comment-1934 Holly Chase Thu, 25 Mar 2010 21:32:22 +0000 http://blogs.smithsonianmag.com/food/?p=5155#comment-1934 Ifta Simsim! That's Arabic for "Open Sesame!" When sesame seeds are mature, they literally burst from their pods (sounding a bit like a kid's cap gun).It's a dispersal mechanism the plant has developed so that it resows itself. The Arabian Nights' line has a basis in real-life botany! Sesamum indicum made its way from the Indian Subcontinent to the Near East and Mediterranean through commerce; Arab influence, agricultural and culinary, can be credited for Southern Italians' love of the seed, which appears in sweets and atop bread. For an Arab sesame confection found all around the Mediterranean,see: http://almostitalian.com/giugiulena/ Buon appetito & Sihhateyin-- Holly (at) hollychase (dot) com Ifta Simsim! That’s Arabic for “Open Sesame!”

When sesame seeds are mature, they literally burst from their pods (sounding a bit like a kid’s cap gun).It’s a dispersal mechanism the plant has developed so that it resows itself. The Arabian Nights’ line has a basis in real-life botany!

Sesamum indicum made its way from the Indian Subcontinent to the Near East and Mediterranean through commerce; Arab influence, agricultural and culinary, can be credited for Southern Italians’ love of the seed, which appears in sweets and atop bread.

For an Arab sesame confection found all around the Mediterranean,see:

http://almostitalian.com/giugiulena/

Buon appetito & Sihhateyin–

Holly (at) hollychase (dot) com

]]> By: Nicole http://blogs.smithsonianmag.com/food/2010/03/five-ways-to-eat-tahini/comment-page-1/#comment-1927 Nicole Wed, 24 Mar 2010 23:21:22 +0000 http://blogs.smithsonianmag.com/food/?p=5155#comment-1927 I am always looking for new salad dressing ideas. The whole post is great... I am always looking for new salad dressing ideas. The whole post is great…

]]> By: Hana http://blogs.smithsonianmag.com/food/2010/03/five-ways-to-eat-tahini/comment-page-1/#comment-1925 Hana Wed, 24 Mar 2010 17:32:49 +0000 http://blogs.smithsonianmag.com/food/?p=5155#comment-1925 Since I am greek it made me really happy to see foreighn people using tahini in so creative ways. Bravo. Very nice post. Since I am greek it made me really happy to see foreighn people using tahini in so creative ways. Bravo. Very nice post.

]]> By: Elizabeth@obcookie http://blogs.smithsonianmag.com/food/2010/03/five-ways-to-eat-tahini/comment-page-1/#comment-1923 Elizabeth@obcookie Wed, 24 Mar 2010 15:46:06 +0000 http://blogs.smithsonianmag.com/food/?p=5155#comment-1923 You ladies are on quite the Middle Eastern kick these days! I love it. I have tahini in my fridge but haven't used it for a while. These are great suggestions. You ladies are on quite the Middle Eastern kick these days! I love it. I have tahini in my fridge but haven’t used it for a while. These are great suggestions.

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