SC - European Food

[RButler96@aol.com]

> Now the question.  I don't like saffron, so many
> "period dishes" require unseemly amounts.  What can I
> use instead?

What is your aversion to saffron aside from the price?  And I don't 
really recall any ungodly amounts.  It also isn't a staple ingredient 
in very many dishes.  It is more common than in modern dishes but 
still not an every dish ingredient.    Usually a few strands are 
called for at the most and a little saffron goes a long way.  It is 
mainly used for coloring and gives very little flavor.  There are 
some great ways to use saffron like cooking it in a bit of almond 
milk.  


Melbrigda
There was som deceptyon or frawdulent
induction that hath made her to condescende 
therunto

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