SC - Ingredient substitutions

[marilyn traber]

Anne writes:

> Nay, this is an extremely practical idea, assuming the right climate
> and 
> the inclination to garden.  Most recipes (I've seen) require a thread
> or 
> two in a dish, nowhere near an ounce.  Even expanded to SCA
> feast sized 
> recipes, only  a dozen or so threads weighing less than an ounce.

I was truly amazed at how little saffron one really needed to cook a feast...  I ordered half an ounce of saffron (at $3/gram) from Anne-Marie's spice guy (whose stuff is WONDERFUL) for my recent feast and I was extremely worried that it wouldn't be near enough.  When I got it, I was astounded at what a huge mass half an ounce of saffron really was... the package was bigger than my hand!

Cooking for 150, with four dishes that required saffron and one or two that we threw it into just for the heck of it,   we still used about a quarter of that saffron.  And we were being verrry heavy-handed with it for a couple of the "above the salt" dishes.

We used maybe a quarter (probably 3 grams) of that saffron.  

Poooooor me was stuck with the leftovers <fake sob>...  :-)

	- k

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