Saffron
So, I made a fish stew tonight. I think I'll need to make it again before I can really decide if I like it or not. But... said dish required saffron. Which sent me looking for website that talk about substitutions for a rather pricy herb. What did I find out? According to the internet, there really isn't a substitute for saffron. You can get the color from tumeric... and you can get a pale imitation of the taste from safflower. To truly get the taste, however, you really just need to spend the money. So when I went the grocery store, guess what I picked up?
Like I said... the recipe isn't bad. Its probably going to be something I repeat at least once given how point friendly it came out (and attempt to improve upon while I'm at it), but now that I've got the plant I wasn't intending to pick up in my kitchen I'm wondering what the fuss about its taste is.
That's where you, dear readers, come in.
I know several of you are fond of cooking. I know more than one of you is _really_ good at it. So... if you have any recommendations for a dish that will showcase the flavor of saffrong exceptionally well, please let me know. I'd like to try making it.
Gracias in advance. *smiles*
(Seriously... I need a cooking icon...)
(EDIT: Userpic issue taken care of...)
Raen.
Like I said... the recipe isn't bad. Its probably going to be something I repeat at least once given how point friendly it came out (and attempt to improve upon while I'm at it), but now that I've got the plant I wasn't intending to pick up in my kitchen I'm wondering what the fuss about its taste is.
That's where you, dear readers, come in.
I know several of you are fond of cooking. I know more than one of you is _really_ good at it. So... if you have any recommendations for a dish that will showcase the flavor of saffrong exceptionally well, please let me know. I'd like to try making it.
Gracias in advance. *smiles*
(Seriously... I need a cooking icon...)
(EDIT: Userpic issue taken care of...)
Raen.