SC - Plums period?

[S. Noss]

I think I tend to agree.  I cooked with saffron at home, and I am sure that mine wasn't fresh.  And I only used 6 threads in some pasties I created.  I think I would do what had been suggested earlier and use less and see what taste you like the best.

Other spices may substitute, but I would go for the real thing.  Maybe check out some spice merchants if you have the time, (e-mail or snail mail ordering) and see where you can get it the cheapest.  Then use it, it is well worth the extravagance.  

My personal opinion only.

Murkial

- ----------
From: 	rousseau at scn.org[SMTP:rousseau at scn.org]
Sent: 	Wednesday, August 06, 1997 12:12 AM
To: 	sca-cooks at Ansteorra.ORG
Subject: 	Re: Re[2]: SC - saffron substitute  was-Adv

>
>
>     
>Gracious Lady, unfortunately the recipe calls for quite a bit of saffron, 1/2 
>teaspoon of threads.  I do have some at home and 1/2 teaspoon is about 
half of a teaspoon...

Egads and little fishies! That's an enormous amount of saffron! Poor 
Barbara Santich must have had very very stale stuff when she worked that 
recipe out. If you get current crop fresh saffron, you will only need 
about 12 threads, maximum for a whole chicken. You can get it from 
Worldspice, or from The Spanish Table (also here in Seattle, also does 
Mailorder). BOth places get it from Sam the Saffron Farmer direct.

1/2 teaspoon! I used that amount to flavor an entire banquets worth of 
custard! Course it was the fresh stuff...juiciest stamens I ever did see.

Let us know how it goes! A side by side testing of different spicings is 
a VERY good idea.

- --Anne-Marie

- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
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