Senkajabin recipe (was Re: SC - Feeding Fighters)

[Ladynoire@aol.com]

I would say that you probably tasted saffron bought in an American
supermarket (old, and now it comes prepowdered -shudder-).  There is nothing
better that I have tasted that compares to saffron rice.  It has become a
favorite family dish -- not just for feasts, but I buy my saffron from a
reliable spice merchant and it doesn't come cheap.  There is NO substitute
for the real thing, IMHO :-)

Raoghnailt

> 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.  I know, there are all those farm
workers
> out there, hand picking the little stamen....but why?  For the flavor it
> imparts (and the color, for that matter), you may as well use annatto or
> turmeric.  Or, dare I say it, buy one of those industrial sized vats of
> Yellow #5...  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.  Let me know what you good folks think, as I have come to respect
your
> opinions highly.
>
> Balthazar of Blackmoor