SC - Question ----low budget-saffron use

[LrdRas at aol.com]

In a message dated 9/12/98 12:27:23 AM Eastern Daylight Time,
Mordonna22 at AOL.COM writes:

<< (Another good reason Saffron
 is always an error, right?)
 
 Mordonna  >>

Depends on your perspective.  Personally, I feel that leaving saffron out of a
recipe that calls for it results in a significant lack of flavor.  At 6 bucks
a gram on the average, saffron is not that expensive at all.  Three threads
will flavor a dish of rice that serves 4 and will a single gram will flavor
about 18 to 24 batches.  That breaks down to 8 to 6 cents per serving
respectively.  Certainly not expensive IMO.

There have been arguments put forth that saffron was used  primarily as a
coloring agent in period recipes.  Be that as it may, the fact is that the use
of saffron imparts a distinctive flavor that cannot be duplicated with
substitutes.  To assume that period cooks did not take this into account when
preparing dishes is a grave error, IMO.

Ras
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