SC - Re: saffron

[Huette von Ahrens]

No, Bal, we "worship" saffron because it was used in
period, not because of "modern" tastes.  Using Yellow
#5 is not acceptable because Yellow #5 wasn't even
known during period.  And changing a spice from a
period recipe to something else just because, isn't
good period re-enactment.  While you a probably a very
good modern cook, you need to learn what is period
practice and what is not.  Which is why I offered to
let you look at my library.  I unfortunately don't get
to Wintermist very often.  The closest I usually ever
get is Dun Or and not often either.  I am not a good
long-distance driver.

Huette

- --- CBlackwill at aol.com wrote:
> In a message dated 4/2/00 11:20:04 AM Pacific
> Daylight Time, 
> mooncat at in-tch.com writes:
> 
> >  since I love saffron, and wanted to put this to
> good
> >  use.  I used it in a cheese tart recipe, and was
> quite disappointed at the
> >  results--very little additional color, and no
> taste difference at all, 
> that 
> > I
> >  could detect.  Looking back, it must be safflower
> that I got.
> 
> 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
> (who is, as we speak, waiting for his new cookery
> books to arrive, so he can 
> begin planning a medieval feast at Darkwell)
>
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