Sesame Oil Puns

So I’m hosting a dinner party and I am making an appetizer and cocktail pairing that both use sesame oil.

My question is that the cocktail calls for “3-4” drops of sesame oil per serving. With that amount, would you assume that the recipe is calling for regular sesame oil and NOT a toasted sesame oil such as Kadoya?

Edit: here is the recipe

1 ½ oz. Bourbon, ¾ oz. Lemon juice, ¾ oz. Ginger syrup, ½ oz. Amaretto, Pinch smoked salt, 1 oz. Aquafaba, 3 dashes Chocolate bitters, Drops sesame oil, Sesame seeds or sesame candy, for garnish

I'm allergic to sesame and peanut but would still like to take part in the tradition of Chinese food on Christmas. Unfortunately it's happened before that a place will tell me they don't use those things and then I have a reaction anyway, so word of mouth recommendations would be great.

On trips to the city my dad would always order Fried Dumplings in hot sesame oil which for some reason wasn’t on many menus outside of the city. I’m looking for a good recipe. It’s a somewhat creamy sauce, not just chili oil and sesame seeds. I used to think it was peanut butter based but it could also be sesame paste or a a combination of the two.

A friend appreciates my cooking and as a thank you bought me "speciality" ginger sesame oil and fig chilli balsamic vinegar.

Very nice of her but I'm not sure what to do with them. I cook all kinds of things, lowish carb, but I rarely use normal sesame oil and balsamic vinegar, let alone these versions. I tend to try and avoid niche ingredients that I use once then collect dust.

Any bright ideas to use this stuff? There is a limit to how much insalata tricolore I cat eat. Stuff I like: chicken, beef of all types, dairy, salads (Middle Eastern rather than European / American, dressings usually based around olive oil and lemon juice or vinegar), stews, soups, chili, anything with chickpeas, just getting a bit into Asian, tofu and curries (winter etc), also love nuts, seeds, etc etc...

Aside: I think this is dark sesame oil although I haven't opened the bottle yet. I also have a light sesame oil in the fridge to use up, it's up there with fish sauce and molasses in the "collecting dust" part of my kitchen. Balsamic too for what it's worth. I so rarely use it, it seems to dominate. Oh. I also don't know if it's fig chili proper balsamic or the general more diluted stuff. Surely the latter.

So we know vegetable oils made from seeds that need all sorts of Industrial chemical processes are really bad for you. Is sesame oil still made this way and is it just as bad as soybean, peanut and grapeseed oil? I hope it’s not as it actually has amazing flavour, whereas vegetable oil is flavourless and is just used as medium to fry food in. I just can’t find any sources that are on the side of anti veg oil that totes it as safe. If it’s made cold pressed then is it okay to consume?

How common is that and what might have caused my unrefined sesame oil to lose its aroma and flavour? It was fine when I bought it a few months ago and I've kept it on a shelf the way I keep all my oils. It's become completely flavourless. Incidentally, I have a much older bottle of unrefined sunflower oil of the same brand and it smells and tastes just fine.

(Also, a different bottle of sesame oil appears to be just fine. So, you know, it's not me, it's definitely the oil)

Hello. I just spilled sesame oil on a bunch of things. I washed them, but they still smell of sesame oil. How do I get rid of the sesame oil smell, please? Too much sesame oil.

I was making focaccia and I got into my olive oil bottle, and realized it was empty! So I had to improvise with some sesame oil I use for stir fry.

It worked! It made it taste like bacon more or less, its delicious and I highly recommend it if youve never tried it before!

So I love the flavor of sesame oil but I wanted to buy a pure oil, there were so many options that I got confused and bought the one that mixed with soybean oil. I heard soybean oil is not good for you.... so I just toss it away?