SC - verjus

[Guenevere Nelson-Melby]

I have to admit that I have used saffron in a number of dishes, and love
particularly the very subtle taste that the good stuff imparts.  I particularly
love Brie Tarts, which are made with saffron and other good things.  The
Coronation feast I cooked last fall included several dishes that had saffron as
an ingredient.

Kiri

Lee-Gwen Booth wrote:

> Unto the Gathered Cooks does Gwynydd send the following:
>
> It must be remembered that they worshipped spices in period for much the
> same reasons!  I actually have never used saffron, but it doesn't smell
> particularly enticing.
>
> Gwynydd the Heretic - who has changed her address for this list to
> piglet006 at globalfreeway.com.au
>
> > In a message dated 4/2/00 11:20:04 AM Pacific Daylight Time,
> > mooncat at in-tch.com writes:
> 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.  I am sure that there are many people on this list who will
> turn
> > red with rage when they read this, but this is just my opinion.  To each
> > his/her own.  If you love the musty flavor of saffron, then bully for you.
> > I, for one, could take it or leave it.  I would much rather use something
> > else.
> Balthazar of Blackmoor
> > (who is, as we speak, waiting for his new cookery books to arrive, so he
> can
> > begin planning a medieval feast at Darkwell)
>
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