SC - pyes
LrdRas at aol.com
LrdRas at aol.com
Tue May 9 21:28:18 PDT 2000
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
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