SC - re: OP - candied nuts - CORRECTION

[kat]

At 12:14 PM -0400 4/10/98, THL Renata wrote:
>
>And speaking of saffron, there was a packet of bright yellow powder labeled
>saffron. ... It seems a bit *too* yellow to be either, since both saffron and
>safflower red towards reddish. I can't tell by the aroma and I haven't had
>the chance to use it in a recipe yet.
>
If you can't tell by the aroma, it isn't saffron.

Le Menagier de Paris (14th c.) advises his wife always to buy saffron as
threads rather than ground, because if it is ground you don't know what you
are getting.  It is still good advice.

Elizabeth/Betty Cook


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================