[Sca-cooks] Why is saffron a mistake?

[Elaine Koogler]

I'm sure that there are others on this list who can give you a more scholarly
answer, but I suspect that the recipes calling for saffron are using it mostly
as a coloring agent.  Most recipes don't call for that seasoning...at least
the ones I've seen.  I do know that I've seen descriptions of blancmange that
were dyed different colors as a sotoltie sort of thing...I even read a
description (don't remember where) about a lord's arms being done in
blancmange!

Kiri

Ruth Frey wrote:

> > It's an in-joke, based on the fact that at least one member of this list
> > dislikes saffron.  But due to the plain text nature of the message, the
> > <sarcasm> tag failed to work.
>
>         Although saffron *does* show up in some weird places.
> Like in recipes for blancmange.  Exactly how "blanc" is that
> going to be by the time you add saffron?  Doesn't make any
> sense -- either people stopped caring about the color of the
> dish (possibly due to the apparently overwhelming popularity
> of saffron), or else it really was an error.
>
>                 -- Ruth Freebourne
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks