[Sca-cooks] Quail Eggs / ~saffron

[Generys ferch Ednuyed]

Wonder if it was safflower? The description sounds just like the safflower
I've run into a few times, esp. if it was in the hispanic aisle.

Generys

----- Original Message -----
From: "Barbara Benson" <vox8 at mindspring.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, September 25, 2002 3:55 PM
Subject: [Sca-cooks] Quail Eggs


> I sent this at 12:05 but it appeared to be swallowed by the internet. I'll
> try again.
> Greetings,
>
> I discovered yesterday that a new asian market has opened in my area. It
is
> HUGE, as in the size of a normal supermarket only with all asian (and a
> single hispanic asile) foods. And it is stinky, but that is neither here
not
> there.
>
> There were several interesting items that may be of use in feast prep but
I
> had some questions & I thought some of the peoples here could give
guidance.
> They had canned whole quail eggs. They appeared to be whole, boiled,
shelled
> eggs. A standard size veggie can cost 1.50. There were several varieties,
> most had etc...on the ingredients list, but there was one that said: Quail
> Eggs, Water, and that was it. What say you on possibilities on this?
>
> The other thing that they had was a huge package of Saffron (the size of a
> sandwich bag stuffed to full) for .99. Now I looked at it and it seemed to
> have an awful lot of non red bits in it. The ingredients list said Saffron
> Flowers. Any way this is useable or do you think there is too much dietrus
> to be good?
>
> Glad Tidings,
> Serena da Riva
>
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