SC - saffron
CBlackwill at aol.com
CBlackwill at aol.com
Thu Mar 30 22:16:59 PST 2000
In a message dated 3/30/00 7:02:17 AM Pacific Standard Time,
ekoogler at chesapeake.net writes:
> According to the folks at King Arthur Flour, it is very fine Mancha saffron
> from
> Spain.
>
> Kiri
Ah...Spanish Saffron is, if memory serves, one of the higher priced breeds.
I cannot, for the life of me, remember which is supposed to be the best,
though. Can someone help me out, here? Adamantius?? Stefan?? Anybody?
I have recently moved, and most of my cookery books and texts are still over
at my girlfriend's house (or crammed into the trunk/boot/rumbleseat of my
car.)
Balthazar
Man cannot live on bread alone... he must have beer to soak it in.
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