Cooking Chat With Annie Mark
5/02/99
Kaare: Hello Everyone
Annie: Ingredients for pressure cooked Audki Rice --2 c. brown rice, 1/2 c. sweet rice, 1/4 c. aduki beans,  sea salt, 4 1/2 c. water
Annie: Soak the adukis overnight, wash rice , then add beans and rice together in a pressure cooker
Bill Neall: Isn't the soaking water too yin?
Annie: Bring the pressure cooker up to pressure and when it reaches pressure , turn it down to a smooth hissss Annie: Let cook for abut 50 minutes
Annie: Is it too yin?
Annie: While that is cooking , I thought we'd make a root vegetable dish called Nishime
Bill Neall: I think so...we usually throw it out...and start with fresh water
Annie: Maybe there's some controversy about the cooking water
Annie: I
Annie: I have always learned to use the aduki and lentil soaking water but not the chickpea soaking water-so maybe it depends upon one's condition
Annie: What do you think about that, Kaare?
Annie: I mean the soaking water?
Rebecca Gurland: I'll have to experiment with using the water, or not...
Kaare: I think it is best to throw out the soaking water
Bill Neall: Do you use a flame deflector under the pressure cooker...and are you using a gas stove
Annie: Well, Bill, if I use my Aeturnum pressure cooker then I use a flame deflector
bruce: Annie, maybe the East and West coast conditions are a little different:
Bill Neall: or else the bottom falls off
Annie: If I use my Silit PC, I don't use the flame deflector
Bill Neall: Pretty much the same except maybe colder...
Bill Neall: and we have more stuff available
Annie: Hi, Dax
bruce: How about using an Ohsawa pot and no flame deflector?
Dax: hello
Rebecca Gurland: With my newer gas stove, a deflector is not needed!
Bill Neall: with no lead...?
Kaare: I think in terms of time of pressure cooking it is better to have 40 minutes in the summer -hot months and 45 minutes in the winter-cold months
Annie: I never use the Ohsawa pot , so maybe someone can comment on it
bruce: Who makes that stove Rebecca?
Bill Neall: How does that work Rebecca?
Annie: Thanks, Kaare
Rebecca Gurland: iy's aMaytag
Kaare: I never use an Ohsawa pot either
Annie: Anyway, I thought we'd proceed with Nishime
Kaare: go ahead
Bill Neall: why don't you need a deflector with that Rebecca?
Annie: I usually soak a small postage stamp size piece of kombu for about 15 minutes and then cut up my root vegetables
Rebecca Gurland: this pots are held a bit higher over the flame.
bruce: Stewart, are you still there?
Annie: Rutabaga, turnip, onion
Annie: Into smaller chunks this time of year.
Annie: One can also use other veggies such as hokkaido squash , daikon , carrots
Bill Neall: Yes, but doesn't that change the temperature?Yes, but doesn't that affect the temperature?
Kaare: smaller chunks means more yin style, right?
Bill Neall: Oops
Annie: Yes, Kaare
Annie: Weather has begun to get much warmer here, all of a sudden -- up to 75 yesterday and today
Rebecca Gurland: when the flame is down as low as possible, it's just right for pc
bruce: Stewart must be trying to focus on the recepe.
Annie: Don';t know about the West , though
Kaare: it is raining here
Rebecca Gurland: very dry in New England
Bill Neall: I'm seeing a little sun Kaare
Annie: Anyway , I usually place my kombu at the bottom of a pot and section the vegetables on top
Annie: One can also layer them on top of each other
Kaare: Why such a small amount of kombu?
Rebecca Gurland: is that a heavy pot w/ lid?
Bill Neall: Do you put the veggies in all at once?
bruce: It's Springtime everywhere above the equator, annie.
Annie: Place a small amount of water at the bottom and cover with a lid
Bill Neall: Probably because it gets bigger...I think it's a KI thing, Kaare...Patricia goes on about this all the time
Rebecca Gurland: now, how can you cook somethiing like this for different family types?
Annie: I usually just make some greens or boiled salad to add to my evening menu later on
Annie: Hello, Harold
Harold: Hello
Rebecca Gurland: now, how can you cook somethiing like this for different family types?
Harold: Hello
bruce: Hi harold.
Harold: Hi Bruce
Bill Neall: Harold, welcome
Annie: Anyway, as long as I mentioned steamed greens, we may as well fix those also
Harold: Thankyou Bill
Kaare: hello Harold
Harold: Kaare, hello!
Harold: Great Book!
Annie: Kale, bok choy, collards, are all good
Bill Neall: Annie, did you say how long you're cooking the veggies?
Bill Neall: Do you have any questions about the book Harold?
Harold: Many. But cooking is the subject for today.
Rebecca Gurland: there are great dandelion greens here now too
bruce: Harold, Annie is sharing recipies with us.
Harold: Good. I need new recipies!
Annie: Oops, sorry, the nishime depending on climate right now about 25 minutes, then at the end of the cookinig time sprinkle a small amount of shoyu and mix
Kaare: also very good for spring cleaning is curly dock
Harold: Annie, for regular use, do you prefer shoyu or tamari (and the reason)?
Annie: Let the veggies cook some more for about 6 or 7 minutes or until the water disappears
Annie: I always use shoyu
Harold: why Annie?
Bill Neall: Ohsawa Shoyu is the only kind that isn't pasturized
Annie: I usually use Johsen Shoyu
Harold: Michio pushes another kind, I think Mitoku
bruce: Let her shoyu,er I mean show you, harold. :-)
Harold: No, Johsen (his preference)
Bill Neall: Mitoku is his company
Annie: The KI pushes the Johsen
Harold: But I think he prefers what Annie stated, Johsen
Harold: right Annie
Annie: I've also used the Ohsawa
Harold: You can't go wrong with ohsawa, right?
Bill Neall: do you recommend using salt in cooking?
bruce: I not surprised that the KI is pushing his johnson!
Annie: No , you can't, Harold
Bill Neall: What's in a name?
Harold: quality
Annie: Using salt is important depending upon what
Harold: The best (mugi) miso is ----?
Bill Neall: We have a musical group out here called the Swinging Johnsons Bruce
Annie: I many times alternate between salt and kombu in cooking grains
Bill Neall: O-------a?
Harold: kombu in grains (as opposed to beans)??
Annie: Harold, the barlley miso aged over 2 years is supposed to be the best
Harold: Got it , Bill
Bill Neall: when would use salt in cooking and when would you use shoyu
Rebecca Gurland: it's wonderful to have so many varities of miso
Bill Neall: Hi MB...
Kaare: do you use salt in more dishes other than cooking grains
Harold: But what brand (miso) is preferable...thre are so many?
Annie: No, I use kombu in beans,
bruce: Well, don't let them run into the Sisters of Perpetual Indulgence, Bill! :-)
Bill Neall: True, Harold...a two person group...great fun
Annie: If I'm using kombu, I don't use the salt
Bill Neall: Aren't you a member of that group Bruce?
Annie: If I use salt, I don't use the kombu
Harold: interesting.
Sheri: Hi everybody....sorry I'm late!!!!
Kaare: hi Sheri and Michael
Harold: Hello Sheri
Annie: Harold, I try to use the Japanese misos, either Ohsawa or Mitoku
bruce: What's that Sister Boom-Boom?
Bill Neall: Hi Sheri, too yin or too yang?
Michael Bauce: Greetings Kaare
Annie: Mitoku is used by the KI and Pushed by them
Bill Neall: I like the Japanese misos better also
Annie: Hello, Michael
Harold: ok. over South River, etc. misos Annie?
Sheri: Running errands in town.....
Michael Bauce: Hi Annie
bruce: Greetings Michael.
Bill Neall: what about GE soybeans being used in the miso?
bruce: Hi Dax
Annie: South River is American, not that I have anything against it, but for healiing, it is recommended to use the Japanese
Harold: That is true Bill?
Michael Bauce:--bought some dashi Kombu at Tokyo Fish Mkt that is excellent
bruce: Sheerii, baby!
Bill Neall: I've heard that the soybean trail is US to Japan and back to US...
Dax: hi bruce, i'm still here
Kaare: I think Miso Master is really good, they have improved a lot over the years and they are the only ones now using si-salt in the miso making Sheri: lol - hey bruce
Bill Neall: where does that come from MB
Bill Neall: where does that come from MB
Annie: The GE soybeans are scary
Michael Bauce: Japan--comes in 1 big slab
Annie: Thanks Kaare -- that's good to know
Bill Neall: what kind of salt do they use in the Japanese stuff?
Harold: Miso Master is good miso...I think they make a mellow light miso also
bruce: Glad you like it, Cher!
Annie: Miso Master is widelly available around here
Rebecca Gurland: I've heard that organic soybeans aren't GE. True?
Annie: In fact, I just bought the mellow light yesterday
Harold: One miso uses celtic sea salt...not sure of the name
Sheri: Miso Master is about all I can find here
Annie: I enjoy making a miso spread with it
Michael Bauce: My fave is Ohsawa Miso, buts its too much $$$
Bill Neall: well, maybe not, but a load of organic corn chips sent to Europe was rejected because of traces of GE corn...
Annie: The Shiro Miso that Gold Mine has is also delicious
Harold: I think you can buy in bulk (?) and hold the cost down
Michael Bauce: Rainbow in SF
Bill Neall: Michael, not at Rainbow...much cheaper and in bulk
Kaare: Oh, by the way, the FDA is now going around the country having public forums- check out your local news to find out when and show up and give them an earful about GE foods
Sheri: If I buy bulk - that's 4 lbs for one person!!! Lasts a long time
Michael Bauce: Rainbow sells miso, ume paste, plums, etc.. in bulk
Bill Neall: and plus Michael, when you've been macrobiotic over 7 years, you're supposed to cut down on the miso....
bruce: South River made with Kelic salt is masking inroads up here in 16 oz glass jars.
Kaare: They will be in Oakland May 12
Sheri: Is Rainbow a chain store?
Michael Bauce: I have it when I want/need it
Bill Neall: Kaare, that was from Joey, right?
Annie: Don't know , Sheri, not around here
Kaare: Yes
Michael Bauce: Rainbow+ only food collective in Bay Area
Bill Neall: Why is the FDA doing this...I don't trust them
Sheri: oh, I see.
Annie: We have a fairly good co-op and 2 decent natural food stores here.
Michael Bauce: co-operative rather
Annie: I wouldn't trust anything the FDA does
bruce: Will we have enough of what we need in May 2, 2000?
Michael Bauce: Corporate health-food stores have taken over
Bill Neall: You can order bulk Ohsawa miso from Gold Mine 800.475.FOOD
Kaare: Well, The FDA is in my estimation a trade organisation for the drug companies, agribusiness, food industry etc
Annie: We have 2 small health food stores not related to Corporations, as we are in a small town
Harold: In my city, a giant health food store (Wild Oats) came in and drove all the smaller ones out of business
Michael Bauce: too expensive, Bill; Rainbow is cheaper
Harold: actually, they bought most of the competition.
Annie: All of the natural food stores in my area are not corps
Michael Bauce: Same here Harold, except we have more than just Wild Oats
Bill Neall: Yes, michael, but for people who buy over $100 buck order they get wholesale prices on bulk
Sheri: We only have the small - family owned one here
Harold: what city is that?
bruce: Senator Dodd says there are Y2K problems on ships that transport oil.
Annie: That Wild Oats is trying to expand all over the place
Michael Bauce: Bay Area (CA)
Harold: They are headquartered in CO I think
Rebecca Gurland: I'm manager at a very small health food store, now big guys near us!Not yet!
Kaare: - corps-e - cadaverous corporations
Stewart Kerrigan: Wild Oats is here in South Florida
Sheri: Where are you Rebecca?
Bill Neall: Wild Oats and Whole Foods have been expanding for years now...they wipe out the community stores...not good
Harold: what's that Kaare?
Annie: There was a radio talk show about it a few weeks ago-- pushing their wares
Rebecca Gurland: In the north east corner of CT, near the University of CT
Michael Bauce: Real Foods has done significant damage in SF
Kaare: just a play on words
Annie: I'd rather stick to the small stores
Harold: I'm slow
Annie: if they're good
Sheri: Sounds like a good location!
Harold: There's always Mt. Ark and Goldmine
Bill Neall: Real Foods has been around for a long time...I don't think it's corporate...
Kaare: yep, support your local independent natural food stores
Sheri: Harold - those are the two I order from
paul campbell: Annie my wife Vicki would like to know what current the attitude is to green foods such as blue green algae etc,
Annie: Yes, I also do some mail order business, especially for bulk stuff and y2K prep
Harold: They are great, right Sheri? SOmetimes they have free shipping too.
bruce: Since many of the good that we are using currently come from overseas then If the USA's trading partners fall behind with their computors less goods and services might be available here next year at this time.
Rebecca Gurland: sometimes feel so "different" not many other macro people...
Sheri: Yes, they are very helpful, and quick to get the shipment out!
Annie: WEll, I think the Blue Green Algae fad has died down a bit , at least from what I've seen
Bill Neall: The Y2k thing, in my opinion, is just something for people to worry about and be distracted
Kaare: don't get me started on bg algae
Harold: Plankton salesmen
Michael Bauce: Kaare--even Christina does not use BGA now
Harold: They will call you at dinner time to sell their wares
paul campbell: I told her to expect an answer from you kaare Ha Ha
Annie: Bill, I'll you some websites about y2k --
Kaare: LOL
bruce: Just doing business as usual while the world crumbles around us?
Bill Neall: I think they could just use 1900 until they get everything fixed and who would complain?
Kaare: I agree with Bill - I think the YsK thing is all hyped up to distraction
Michael Bauce: I hope Y2K creates a big mess!!
Bill Neall: MB, what's Christina using instead...
Annie: Many programs will be lost if they use 1900
Kaare: If Y2K is a big as the hype indicates, then great we can use it
bruce: Horse and buggy bis fine for you then, Bill?
Michael Bauce: Don't know ...maybe MLM!
Bill Neall: It'll create big mess of what people have gathered...
paul campbell: Annie has there been any problems with b12 deficiency over there?
Annie: I think we have to think about fuel and food shipments, gasoline
Annie: Not that I am aware, Paul
Bill Neall: I agree with Kaare...it will teach us to use what we've learned about yin and yang and ourselves
Kaare: Just make sure you have 25 lbs of brown rice and learn about wild food foraging
bruce: If goods and services become harder to access I don't think that we'll be so concerned about how many of what nutrients we'll be gettingg.
Sheri:no extra cash, don't have to worry about that!!! LOL
Michael Bauce: 90% of all goods bought will be thru MLM in 5 years
Kaare: who sez Michael
Annie: Anyway, is anyone interested in cooking today?
Kaare: Carry on Annie
Bill Neall: we're cooking our brains
Michael Bauce: The New York Times
Harold: Why do I still never cook my rice without burning it?
paul campbell: Hey Annie , new chat title 'cooking for the yk2 problem'
Bill Neall: when did they say that MB?
Annie: I think a wise thing to do is to have some grains and beans and seaweeds stored for y2k
Michael Bauce: Feb or March Bill
Annie: Anyway, back to the task at hand
Annie: We were going to steam some kale
Annie: Very simple dish
bruce: Michael are you up or downline from here?
Bill Neall: do you have a copy hichael
Bill Neall: Michael
Michael Bauce: No Bill, read it in passing
Annie: Wash and chop fresh organic kale and place it in a steamer
Annie: I use a wooden bamboo type
Bill Neall: Do you boil the water first?
Michael Bauce: downline from what?
bruce: Steaming kale!
Annie: Place about 1 inch of water in the pot first
Annie: then bring it to a boil and steam for about 1-3 minutes
Michael Bauce: if you think about it, Bilol, we may be there already
Michael Bauce: Bill
bruce: Are you at the beginnig or the end of MLM, michael?
Annie: Bruce, I usually chop it into pieces - not too small
Harold: ok
Annie: Oh, Harold I thought you meant adding it to the ume, parsley, etc
bruce: Myriad, indeed!
Harold: No, Imeant after all of that.
Annie: I never use Ponzu, but again, on occasion it might add some variety
Michael Bauce: Sickening isn't it?
Harold: I see
Kaare: Hi Naomi
paul campbell: what is ponzu?
Michael Bauce: MLM that is
Naomi: Hi Kaare!
Kaare: yeah, what is ponzu
Annie: You might alternate ponzu and other dressings so you don't get into a rut
Harold: I always burn the bottom of my silit pressure cooker with my SG brown rice. Suggestions?
Annie: They sell a sauce called Ponzu --
Sheri: Love Kale...
bruce: Annie, do you usually get this variety of people talking in your cooking classes?
Annie: Harold , do you know what's in ponzu sauce?
Bill Neall: MB, it's the only way to support all the fish in the food chain
Harold: Yes, I use it all the time (Ponzu)
Michael Bauce: shoyu with BR vinegar, etc
Bill Neall: the way it exists today...
Annie: No, Bruce, I usually get people who are rank beginners to Macrobiotics
Harold: Wnat to know the ingredients?
Michael Bauce: You've got to be kidding Bill
Bill Neall: we need to develop an equal tit for tat economic system
Kaare: yes harold
Sheri: Annie: Well, I'm not sure about the mixture since I haven't used it in years
bruce: I thought you were saying they sell a scheme called Ponzi! :-)
Harold: Just a minute...dyslexic Harold will get a bottle and be right back...
Kaare: good, now what about the menu -Annie
Bill Neall: Think about it Michael, how is everybody in this society going to get enough to live on...more positions more jobs
Michael Bauce: bottle of what?
Michael Bauce: Phoney jobs that drive up the price of everything
Sheri: lol Michael - Ponzu
Annie: Okay, Kaare, so far we have rice with adukis, Nishime, steamed kale and I thought we' d make some dessert.
Kaare: Bill and Michael, quit talking in the back, pay attention!
Harold: Eden Brand. Ingredients (Ponzu): Shoyu, Rice Vinegar, mirin, Barley Malt, Yuzu, and Sudachi Juices (citris)
Bill Neall: Right Michael...that's what I meant about the food chain
Michael Bauce: hehehe
Kaare: Thanks Annie
Sheri: As I do when I'm interpreting.......I'm flagging you down for your attention!!!! LOL
Bill Neall: I am paying attention Kaare...is it distracting?
paul campbell: do you guys know you can private chat by clicking twice on each others name?
Naomi: So about dessert..
Annie: This is called "Mock Banana Pudding with Parsnips from Amber Waves of Grain by Alex and Gale Jack >
bruce: Ponzu, sounds like a MLM knive selling scheme! Cuts through bolts! :-)
Rebecca Gurland: Harold, too much heat under pc?- not enough water?
Bill Neall: Don't want to do that Paul...
Annie: It is delicious and it's hard to stop eating it once you start
Annie: This is called "Mock Banana Pudding with Parsnips from Amber Waves of Grain by Alex and Gale Jack >Harold: Not sure Rebecca...I use low heat.
paul campbell: just a suggestion Bill :-)
Naomi: pen in hand, Annie
Harold: banannas?
Rebecca Gurland: Mock banana!! this sounds different
Harold: Are you a liberal Macro, Annie?
Annie: Here are the ingredients-- 1 c. of parsnips , 1/2 butternut squash, 1 c. apple juice, 1 cup water, pinch of sea salt, 1 cu. couscous, pre-cooked
Annie: NO BANANAS!!!!!!!
Bill Neall: I don't see the discussion as purely cooking here today...and it shouldn't be...
Sheri: Mock Banana - Harold
Harold: ok, you made your point (a conservative Macro)
Naomi: i still with you ,Annie!
Annie: Wash, and cut parsnips and squash and place in a p.c.
Rebecca Gurland: On my pc, aterneum, the heat has to be low enough so it's very quiet
bruce: Mock bananas in pajamas?
Harold: Keep it clean Bruce...this is a family chat!
Annie: Mix a c. of apple juice with a c. of water and pour this over the vegetables. Add a pinch of sea salt
Annie: Pressure cook for about 15 minutes.
Annie: Then you can either mash the vegetables or puree them in a pressure cooker.
Harold: I'm hungry
Naomi: yum yum
Kaare: Couuld you boil instead of pressure cook?
Sheri: Sounds tasty
Harold: in my silit, it would burn either way
Annie: When pureed, put back in a pot and add a small amount of couscous. Cover and let it simmer in the pureed squash until tender. Mix and serve individual serving bowls
Rebecca Gurland: Do you use a flame tamer?
bruce: I think it's a TV show for MB children, Harold! :-)
Annie: You can probably boil it also, but it's fast pc'd
Harold: I would eat it all, and there would be little left for anyone else.
Naomi: probbly wouldn't be as sweet, Kaare
Annie: Don't need a flame tamer as there is enough water
Harold: So, for me I will skip the recipie part about individual plates
Kaare: Yes, I feel boiling would be better if you want a more yin effect
Kaare: couls be, Naomi
Annie: It is very sweet and I once did eat all of it and my fingers were more orange the next day
bruce: Part o f the chat just disappeared!
Harold: Instead of boiling, what about a shot of Ponzu?
Kaare: I will try it at my next cooking class on Saturday
Annie: I think everyone will enjoy it , Kaare
Bill Neall: Gary, are you copying?
Naomi: we will have tis for dinner tonight, annie, Thanks! : Yep Bill
Bill Neall: I kept it Kaare...will send it to you
Annie: Some roasteed barley tea will go well after the pudding
Harold: IF I came Kaare, I would eat it all, so I will pass
Kaare: I will report back next Sunday on the response - I got it down Bill
Bill Neall: Gary...tired of working with mac to pc attachments?
bruce: I believe that Gary is Gone, Bill:
Harold: Sounds delicious Annie
Annie: That's great, Naomi - I've got my adukis soaking
Annie: I hope you all enjoy it
Sheri: Thanks Annie
Rebecca Gurland: thank you Annie!
Annie: You're very welcome, Sheri
Bill Neall: Annie, do you think roasted barley tea is too yang for frequent use?
Kaare: I am sure we will!
Harold: What about Akuki beans, Barley Malt, and a shot of Ponzu sauce for flavor?
Annie: Rebecca
paul campbell: Well done Annie
Annie: For flavor in what, Harold?
Harold: Ponzu has citrus, remember.
Bill Neall: Annie, you don't mention condiments?
Harold: very balanced....citrus and tamari
bruce: No, cooked just bright,Paul!
Annie: It may be, Bill, and for those folks as myself who are too yang , they might want to keep that at a minimum]
Dax: a question : what is the importance of using organic vegetables
paul campbell: ?
Harold: no chemicals
Harold: no pensticides
Annie: Oops , we didn't make gomashio but I suppose we could use some on the beans and rice
Bill Neall: Dax...more chi
Annie: I enjoy the black sesame seeds
Harold: 6:1, right Annie?
Bill Neall: how about pickle?
Kaare: Dax, doesn't support agribusiness and the destruction of the environment
Bill Neall: gee Harold, I think you might be too yang...
bruce: You mean no poisonous to humans chemicals Harold.
Harold: you can then balance out the 6:1 gomasio with Ponzu sauce, which contains Sudachi (citrus)
Dax: yes that's important kaare
Annie: And since my time is limited - we'll cut a few pieces of pickled daikon and since it 's strong--soak for agbout 15 minutes
Bill Neall: Harold, I think you'd eventually lose the contest...
Rebecca Gurland: soak in water to get off salt?
Harold: contest?
Annie: Yes, Rebecca
Bill Neall: What's the pickle good for Annie?
Harold: It is a moot point Bill, I already lost everything I own in put options recently
Annie: Pickle is good for intestinal flora and resoroing that bacteria
Bill Neall: of avoiding the abyss
Annie: Better digestion
Bill Neall: and gomashio?
Harold: 6:1
Dax: i would like to make pickle myself, any suggestions ?
Annie: Gomashio is balancing and restores minerals
Harold: 12:1?
Bill Neall: that sounds like a cliche Harold...a half dozen etc
Annie: Yes, Dax, You can cut up fresh daikon in rounds , also add some onion
Bill Neall: for you Harold, 24 to 1
Rebecca Gurland: quick pickles with ume juice is easy
Harold: If I go above 12:1, I might take up knitting and flowers
bruce: It's good to have a good quality salt on hand for starters, dax
Naomi: we are using more ume vinegar this time of year..since gomashio has the oil
Naomi: spring...lighter on the oil
Bill Neall: Scott will probably start chasing after you Harold
Annie: Mix together add a spinkling of ume vinegar and place in a salad press for a few hours
Sheri: Hahaha Bill
Annie: After you take the veggies out of the press, rinse off the vinegar
Harold: I tried making gomasio with flax seeds, and they bounced out of the pan when they heated up!
Dax: where should i store it annie
Bill Neall: pan too hot
bruce: I used to make hundreds of pounds of nuka pickles in L.A. in 81-84.
Annie: I never heard of gomasio with flax seeds
Harold: no, flax seeds jump, unlike sesame seeds....try it. It is amazing.
Naomi: the heat woulf probably damage the nutirnets inthe flax..
Annie: I use either black or tan sesame seeds
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