SC - vegemite

[Marilyn Traber]

You'll have to ask Puck, he dun it!, I just enjoyed the results...
and i think that it would be a shame to eliminate the flavor of saffron from the
glaze. Just because it doesnt seem strong, it is still there. Next time you make
it you can try something different-though I percieved saffron was for flavor not
color because the dark color of lamb didnt 'endore' the same way chicken does.
margali

LrdRas at aol.com wrote:

> In a message dated 12/2/99 8:39:56 PM Eastern Standard Time,
> margali at 99main.com writes:
>
> << If you are thinking of making the recipe that we had at Puck's Glenn,
> don't sub
>  out the saffron, >>
>
> I can agree with this but I wonder why you chose to use ground spices to
> replace the 'bunches' that were indicated for basting? That also would result
> in a drastic flavor difference, IMO.
>
> Ras
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