SC - pyes

[Bronwynmgn at aol.com]

In a message dated 5/9/2000 5:45:41 PM Eastern Daylight Time, 
danicaneu_serb at yahoo.com writes:

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

Are you working from "period recipes" that have already been redacted(worked 
into modern proportions, cooking times, etc)?  That's what it sounds like, 
since very few original period recipes (and usually only the later ones) 
actually specify amounts of ingredients.  It sounds like whoever did the 
redacting liked saffron more than you do 
:-)  If that's the case, simply use less.  Most likely the original recipe 
only says to use saffron, not how much, unless it says "use a lot of saffron".
Or you could do as Duke Cariadoc (who also dislikes saffron) does, and 
consider any mention of it to be a scribal error.  Actually, he usually 
includes it if the original calls for it, but in the smallest possible 
quantity.

Brangwayna Morgan