To fuck or to cook?

[Greedy,Greedy,Greedy]

Originally Posted by Sidd Finch

Saffron is "strong" in the sense that a very small amount goes a long way. I use it in, among other things, the rice-based stuffing I make every Thanksgiving. A pinch is plenty for a fairly huge amount of stuffing.

Rose water can be good, but should be used extremely sparingly or whatever you make will taste like a cheap stripper.

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.

[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.

[Greedy,Greedy,Greedy]

Originally Posted by Hank Chinaski

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.

As the great Urdu poet said, कभी भी अपने आपको मूर्ख कथनों के अनुसार होता है।.

But, if you have any saffron recipes to share, please, do so.

[taxwonk]

Originally Posted by Hank Chinaski

translation: I have always cooked with dried saffron.

Whereas you have cooked with fresh?

[taxwonk]

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.

That's because the oils are very volatile and they evaporate with the water in in the fresh pistel. They really need to be dried, which is fine, because I can't imagine what the shipping on a 24-hour delivery from Kashmir or Catalan might be.

[taxwonk]

Originally Posted by Greedy,Greedy,Greedy

As the great Urdu poet said, कभी भी अपने आपको मूर्ख कथनों के अनुसार होता है।.

But, if you have any saffron recipes to share, please, do so.

I call bullshit. I've never heard of him.

[Greedy,Greedy,Greedy]

Originally Posted by taxwonk

That's because the oils are very volatile and they evaporate with the water in in the fresh pistel. They really need to be dried, which is fine, because I can't imagine what the shipping on a 24-hour delivery from Kashmir or Catalan might be.

They'll grow in New England, but are more of a curiosity, since you really need fields of the things to do any good.

[Greedy,Greedy,Greedy]

Originally Posted by taxwonk

I call bullshit. I've never heard of him.

Perhaps you prefer the words of the immortal Tang poet, Tao Qian, from the classic "after drinking wine", which I think well describes Hank: "欲辯已忘言".

[ltl/fb]

I am thinking of trying macarons with pecans instead of almonds. With what should I fill them?

[Fugee]

Originally Posted by ltl/fb

I am thinking of trying macarons with pecans instead of almonds. With what should I fill them?

Maple? Brown sugar filling (like praline)? Caramel?

[Hank Chinaski]

Originally Posted by Greedy,Greedy,Greedy

Perhaps you prefer the words of the immortal Tang poet, Tao Qian, from the classic "after drinking wine", which I think well describes Hank: "欲辯已忘言".

is this "a friend advises me to stop drinking?"

in my younger days
I drank a lot of wine
now my teeth and hairs are few
and far between
I still like to drink
but cannot do it like i used to

[taxwonk]

Originally Posted by Greedy,Greedy,Greedy

They'll grow in New England, but are more of a curiosity, since you really need fields of the things to do any good.

They'll grow in Chicago, too. You also usually get a poppy seed bun here when you get buy a hot dog, but I can't turn them into heroin, either.

[Hank Chinaski]

Originally Posted by Greedy,Greedy,Greedy

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

did you buy it in Dearborn? No? Well thanks for playin.

[Greedy,Greedy,Greedy]

Originally Posted by Hank Chinaski

is this "a friend advises me to stop drinking?"

in my younger days
I drank a lot of wine
now my teeth and hairs are few
and far between
I still like to drink
but cannot do it like i used to

I thought you knew Chinese? Did the traditional characters throw you?

A rough translation would be: I wish to explain, but have no words (yu bian yi wang yan).

[ltl/fb]

So that others may benefit from my error, let it be known that putting streusel in a bundt cake pan (or in both of 2 mini-bundt hollows) does not result in streusel on top of the cake(s) when the pan is turned upside-down to eject the cake(s). Instead, there is extra weird, pale cake on top.

It does, however, work to kinda overfill the hollows and then cut off what rose above the edge with a bread knife to make nice, even bottoms.