SC - saffron substitute was-Adv

[Nick Sasso (fra niccolo)]

Sorry to stick the ol' Roman nose in again, but...

Mark Schuldenfrei wrote:
> 
>   Saute briefly, turning from time to time.
> 
> Katerine, you and I went for "saute".  Why didn't we go for frying?  We know
> that some recipes from that corpus (like fritours) were fried.  Why not
> here?

There's no really good reason why not, that I can see, except that there
are no instructions to form it into balls, which instruction is either
present in the fritours recipe, or implicit. Could be, though.

> I know that my inclination is to believe that you fry largish chunks of
> stuff, and not tiny minced things.....
> 
> But now I am starting to wonder... what if we dried and mashed the boiled
> beans, mixed with boiled garlic and onions that are minced, and fried them
> as balls or fritters?

Again, it doesn't say to mash them, although to some extent they do get
partially mashed anyway.

What's your view of the odds that it could be a single fried cake, like
some versions of home fried potatoes, rosti, or some kind of bean hash,
where you start by sauteeing the beans, which begin to disintegrate and
cohere into a single, crusted mass?

Again, we really don't know, I guess.

Adamanrius 
______________________________________
Phil & Susan Troy
troy at asan.com
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