SC - Cressee webbed

[E. Rain]

It seems I should specify that i was *not* thinking one should use Cheddar
to offset the colors in the cressee :-> but rather a rich yellow cheese that
would to my mind match the color of the saffron (and can be achieved
naturally by aging etc as since discussed) vs a pale white cheese like
parmesan (stefan I think your system is showing a more intense color set
than mine - for me the cheese is VERY pale).  I'm happy with the medieval
color set, I just want to not block the yellow of the cressee by covering it
over with a white cheese.  Another way to achieve this would be to put
cheese only on the white squares, but this wouldn't be true to the recipe.

Also re cariadoc's questions on coloring the cressee, I find that ground
saffron, as he used, gives a stronger more even color than threads, so no
way to improve there,  but I would suggest using fresh, free range eggs
since they tend to give a brighter more intense color.  also beating the
eggs first & then mixing them into the flour may help.  and you didn't
specify if it was *warm* water you diluted the saffron with, which helps.


Eden

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Eden Rain
raghead at liripipe.com