OT - Re: SC - Re: saffron

[CBlackwill at aol.com]

In a message dated 4/3/00 11:44:40 PM Pacific Daylight Time, LrdRas at aol.com 
writes:

> 
>  A much less expensive way to  do this would be to cook  2 pots of rice....
> one 
>  with safron, one without. :-)
>  

This would not be a fair test, as rice has such a subtle flavor to begin 
with, and my original assertion was, essentially, that saffron has a very 
weak flavor.  Rice would very easily allow the saffron to take over.  The 
true test would be to use it in a highly flavored stock or soup, to see if 
the saffron added any noticeable tones.  

Balthazar of Blackmoor