[Sca-cooks] Quail Eggs

[Nick Sasso]

Serena,

My money says that the saffron is just what it says on the label:
Saffron Flowers.  The detritus would be the rest of the flower, if that
is the case.  I have a friend who gave me chopped up stuff as saffron.
when I gave her the stamens, she was absolutely giddy!

Those eggs could be really cool qick start for scotch quail eggs at a
brunch . . . or stuffed eggs.  Hope they're not pickled already.

Too bad your new store is in the evil wilds of Cobb County :o(

pacem et bonum,
niccolo difrancesco

----- 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
>