OT - Re: SC - Re: saffron

[LrdRas at aol.com]

In a message dated 4/4/00 3:07:09 AM Eastern Daylight Time, 
CBlackwill at aol.com writes:

<< 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 >>

Given that perimeter, you are correct. Sorry.

Ras