SC - Ingredient substitutions

[Nick Sasso]

- ---marilyn traber <mtraber at email.msn.com> wrote:
>
> But, Ras al-Sayid
> IMHO, many people of lesser means would know that saffron colors
things
> yellow, and that is what they seem to be after in some of the
>multicolor mush recipes rather than the taste. As many people have
>pointed out, saunders tastes like chewing on a #2 pencil, saffron in
>the amounts to get a real good yellow can taste
musty/sharp/medicinal, >and some of the stuff colored with woad can be
bitter.
> margali

Ah,
But doesn't bottled food coloring do the same thing?  Saffron is sure
to flavor as well as color when added to a dish.  You may approach
enough yellow color change with sufficient ground daffodil petals, but
will not successfully recreate the dish flavor to much accuracy. 

Period 'lower budget' cooks likely attempted the dishes with lesser 
ingredients,but they unfortunately didn't write too much about it.  I
am a proponent of substitution when needed, and also realization that
the dish diverges from recreation as one takes each step.  Some steps
are larger than others, but all should be kept inn the front of vision
and accounted for in describing the changes.


niccolo difrancesco
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