SC - Lamb and Goat recipe
kappler
kappler at edgenet.net
Wed Dec 31 03:20:13 PST 1997
Thankyou, Lady Ceridwen, for your post. Much good info, and now I have
anther resource to add to my 'must have' list. What issue was that again?
The question I now have: when in Bahrain and buying saffron, I always
bought the rich reddish color version, as that was what I had seen before.
There was, however, a yellow version that was equally prized by the locals
and slightly more expensive. Anybody have any info/ideas?
Regards, Puck
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