SC - hi...

[Serian]

In a message dated 5/9/00 5:45:43 PM Eastern Daylight Time, 
danicaneu_serb at yahoo.com writes:

<< I don't like saffron, so many
 "period dishes" require unseemly amounts.  What can I
 use instead?
 Thanks  :)
 Danica >>

Unseemly amounts? I am wondering are you working from period manuscripts 
which give no quantities or other peoples attempts at putting the recipe in 
modern form? I use saffron often in period dishes and cannot think of any 
that contain an unseemly amount. It only takes a few threads to color a dish.

Ras