The original Kasem store ... 19 Rachawong, turn left off Chiang Moi going east toward Wararot/Kad Luang market by the  river ... now, finally, is stocking a replacement for the Mae Hong Son made fresh sesame paste they carried in ties of yore; the replacement is much more expensive. 195 ThB, claims to be "organic," and is available in both tan-color, (hulls off) and the black color (hulls on) variety called naa dumb in Thai.

 

~o:37'

Isn't this otherwise known as tahini?  It's pretty easy to make yourself with a good, big, concrete Thai mortar and pestle.  

2 hours ago, NancyL said:

Isn't this otherwise known as tahini?  It's pretty easy to make yourself with a good, big, concrete Thai mortar and pestle.  

Yes, Khun Nancy.

 

Since my taste buds are severely damaged, my perception that this is less salty than (what I remember of) middle-eastern prepared tahini may be way off base.

 

Tomorrow, when the nesting bird in the kitchen area is out foraging, I'll examine the packaging with a loupe, and, hopefully, provide more information.

 

best, ~o:37;

Yes, commercially-prepared tahini and hummus can be too salty, which is one reason I make them myself.  My blood pressure seems to be very sensitive to salt in my diet.  Another reason to make it yourself is cost.  Chickpeas are cheap, yet hummus is expensive.  Same with tahini and sesame seeds. 

7 hours ago, NancyL said:

Yes, commercially-prepared tahini and hummus can be too salty, which is one reason I make them myself.  My blood pressure seems to be very sensitive to salt in my diet.  Another reason to make it yourself is cost.  Chickpeas are cheap, yet hummus is expensive.  Same with tahini and sesame seeds. 

 

Hi, Khun Nancy,

 

https://th-th.facebook.com/jm.thanyapuerch/  for the Doi Saket source of the sesame paste. Since I do not use FaceBook, I can't see all of the content.

 

You have a local source for chick-peas (not canned) ?

 

thanks, ~o:37;

Edited May 14, 20188 yr by orang37
alien abduction recovery

I use Facebook and their FB wasn't very helpful.  Mostly tributes to the late King. 

 

You can buy chickpeas at RimPing, although I find the canned ones to be a good value, considering the time and energy it takes to cook the dried ones.  I think the dried chickpeas that make their way to Thailand are old and take forever to cook. 

 

After several attempt with dried chicpeas, I decided to use canned.  However, you should thoroughly rinse the canned chickpeas to remove the sodium.  I've found canned chickpeas in both Tops and RimPing.

20 hours ago, NancyL said:

I decided to use canned.  However, you should thoroughly rinse the canned chickpeas to remove the sodium.  I've found canned chickpeas in both Tops and RimPing.

Thanks, Khun Nancy,

 

I also have used thoroughly rinsed, canned, chick-peas, but if I knew they were grown locally, and available un-dried, I'd sure use those.

 

P;ease let me know when you're next serving hummus, so I can show up on time :)

 

cheers, ~o:37;

We get dry chick peas at Kasem Store, have been for many years.

On May 14, 2018 at 10:30 AM, NancyL said:

Yes, commercially-prepared tahini and hummus can be too salty, which is one reason I make them myself.  My blood pressure seems to be very sensitive to salt in my diet.  Another reason to make it yourself is cost.  Chickpeas are cheap, yet hummus is expensive.  Same with tahini and sesame seeds. 

Nancy I have been making my own Tahini for a few years now and it always seems a bit bitter compared to store bought Tahini. How are your results in making Tahini? 

19 hours ago, PETDCAT said:

... making my own Tahini for a few years now and it always seems a bit bitter compared to store bought Tahini.

Hi, PetDCat.

 

fyi: the sesame paste I've mentioned here is not bitter; there is an astringent after-effect of eating it plain. But, since my taste-buds are permanently out of whack, and natural salivary function severely damaged, your mileage may vary.

 

cheers, ~o:37;

21 hours ago, PETDCAT said:

Nancy I have been making my own Tahini for a few years now and it always seems a bit bitter compared to store bought Tahini. How are your results in making Tahini? 

Yes, it is a little bitter, but I suspect store-bought tahini has sugar in it.  Don't really want that, do you?