Forums

[Hank Chinaski]

Originally Posted by Greedy,Greedy,Greedy

Sometimes, too much of a good thing can be wonderful.

Saffron is like two different spices when a small amount is used and when a large amount is used. Yes, when you lay a strip of saffron-infused rice on top of the bed of white rice and arrange your dish around it, subtlety is called for. But if you're going to do a saffron rub on your chicken skewers before throwing them on the barbeque, there is no such thing as too much saffron.

I have had saffron both fresh and dried, and don't think the difference is huge. If anything, fresh is more subtle, less concentrated.

arguing with a Detroiter about middle eastern cooking (unless you are from (or in) the middle east) is loike arguing good jack off tricks with adder.