OT - Re: SC - Re: saffron

[CBlackwill at aol.com]

In a message dated 4/3/00 5:09:14 AM Pacific Daylight Time, troy at asan.com 
writes:

> Apart from saying that they add significantly to the aroma, and
>  therefore the flavor, of the dish, I can't really explain their
>  contribution. It's as if they add depth. If you make two pots of
>  bouillabaisse, one without saffron, and one with, you'd see the
>  difference. The one without it will be sort of two-dimensional in
>  comparison to the one with it.

Okay, I have never had two pots of bouillabaisse cooking side by side to 
check this out.  Maybe it's time to head to the local fishmonger (and then to 
the seafood merchant).

Balthazar of Blackmoor.