SC - Is Arrowroot Period?

[Par Leijonhufvud]

In a message dated 4/3/00 4:06:01 AM Eastern Daylight Time, 
owner-sca-CBlackwill at aol.com writes:

<< I am taking a big risk by saying this, but saffron, IMHO, does not really 
 impart that much flavor to begin with (perhaps a little "dusty curtain" 
 taste), and it is very over priced.  >>

Maybe. But I think you might have not had good saffron or maybe not enough or 
maybe too much. I have found that the use of saffron should be done with 
respect for the characteristics of the spice. I have found it to have a 
buttery flavour, very round and fat. Maybe that's my tastebud's reaction to 
the chemicals in the spice? 


<<We tend to "worship"  spices these days, simply because of 
their cost or rarity, and without, in some cases, any regard to their quality 
or benefit.  >>

Boy that could have  been written in the 14th C! :)

<>

No one is going to be enraged, this is an opinion not a personal affront. We 
all have some food/spice/texture that we just don't like. I'd like to 
encourage you to try saffron in one of my recipes though. Maybe I'll bring 
Daryoles (custard tarts) to Pennsic cooks night and you can try them. Just 
keep and open mind.

Hauviette

Hauviette