SC - sugar cane

[Elaine Koogler]

> 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

All I can say here is, you haven't tried the real stuff.  Or, if you
have, perhaps it was old, and needed to be used in greater quantities. 
Soaking the saffron in a bit of warm water or broth before using it will
bring out the flavors and colors more, but if it is going to cook in a
dish for some time, that step is not really necessary.  One thing I have
found, though, is that folks get really tied up in the "just a few
threads will do it" thing.  I like a couple of generous pinches, because
if I'm going to use saffron, I want to make sure it's presence is known. 
I have tried the 3-5 threads usage, and been dissapointed.  
However, it is possible that you just don't like the taste of saffron,
and if so, you might wish to adopt His Grace Cariadoc's philosopy, that
any mention of saffron in a period text is obviously a scribal error.  
To each his own, and more for me!
	Christianna
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