SC - saffron substitute was-Adv

[Anne-Marie Rousseau]

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>
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>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

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