SC - molasses (longish)
Elaine Koogler
ekoogler at chesapeake.net
Mon Apr 3 08:21:16 PDT 2000
Adamantius,
He might just have used very old saffron, too.
(I have found that if you have saffron more than ten years old - -not
unherard of in supermarket spice racks- - it lacks a lot of the "punch"
that fresher saffron has.)
brandu
( I find that saffron has a taste more on the back of the palatte than on
the tounge itself, it is more of an aromatic component than a taste component.)
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