Re- SC - Advice, please!-

[Mark Harris]

Mercedes gives a redaction I asked for:

>     Sorry - I should have just gone ahead and added the author's  
>     redaction on my first posting.  Here it is.
     
Thank you. But I'm afraid this raises another beginning cook question 
from me:

>     Add ground ginger and saffron seeped in stock, together with a good 
>     grinding of pepper.

What does this mean? I'm assuming it means to take the ginger and the
saffron and put them in the stock and soak them for awhile. Correct?
Is this both the ground ginger and the saffron or just the saffron?
How long? A minute? three? fifteen? Do I take out the saffron and ginger,
leaving just the "tea"? Or do I just use all of it?

Thanks.
  Stefan li Rous
  markh at risc.sps.mot.com

Would anyone else be inclined to redact this differently?

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