OT - Re: SC - Re: saffron
CBlackwill at aol.com
CBlackwill at aol.com
Mon Apr 3 23:31:18 PDT 2000
In a message dated 4/3/00 10:33:42 PM Pacific Daylight Time,
Black_Jade at bigpond.com writes:
>
> Don't ever suggest using an industrial sized vat of Yellow #5 for medieval
> re-enactment. To do so is incorrect.
"Don't ever suggest"??? Okay, Mom....
>We concentrate on re-creating to the
> best of our ability various recipes.
Bully for you. I, on the other hand, will not blindly follow ANY written
recipe if I know that the end result is going to taste like swill. That's
what seperates us, I guess.
> If a recipe calls for saffron, use
> it.
I'll decide what I do or do not put into a recipe, thank you very much.
>The Yellow #5 will give you the colour, but not the taste.
Though my comment regarding the Yellow #5 was originally meant to be
tongue-in-cheek, it is BECAUSE of the taste that I would even consider using
it as a saffron replacement. News Flash!! I do not like saffron.
> I had some beautiful honey and saffron tarts on Saturday (Lorix, recipe
> please) and your ention of using tumeric sent shiver up and down my spine.
Well, I guess it is a good thing the cook didn't use turmeric, then, eh? I
am so very happy that you love saffron. There are thousands of under paid
field workers who share this happiness, too, I would imagine. However, my
tastebuds are quite content with the fact that I do not.
Thank you for your comments.
Balthazar of Blackmoor
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