Text 13168, 81 rader
Skriven 2014-05-10 08:06:00 av Dave Drum (76267.cooking)
  Kommentar till text 13133 av MICHAEL LOO (1:123/140)
Ärende: suitability
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I'm leery of nutmeg, saffron, celery, and tarragon but
 ML> still use them once in a while (this being addressed as
 ML> much to Nancy as you).

 DD> I use celery quite a bit - tarragon somewhat less. Nutmeg - unless I
 DD> am making an apple pie, hardly ever. And I have never, to my certain
 DD> knowledge used saffron - I don't stock it and probably won't mostly
 DD> because of the expense.

 ML> Yesterday I found a fragment of clove where I didn't
 ML> think it should be, in a dal makhani, and it truly
 ML> exercised me, and I'll add that to the list.

 ML>  Someone could substitute safflower or turmeric
 DD> or marigold and I'd likely never twig to the swap.

 ML> There's a substantial difference between the rather strong
 ML> flavors of true saffron vs. turmeric. The aster petal
 ML> colorings don't taste like much.

Quite likely that you are right. But, I cannot recall ever experiencing saffron
- and knowing that it was saffron. So, I'd likely not catch a substitute. Odd,
that in my varied and chequered career of trying new things and odd tastes that
I have missed that.

 ML> Perhaps that would be a suitable demonstration at
 ML> the picnic.

Yes, 'twould. 
 
 ML> Lobster Pizza

 DD> What a rotten trick to play on a lobster who has given his life for
 DD> people to enjoy him.

 ML> The final practical joke, if you will.

Be even more rotten if you called it Lobster Pizza and subbed monkfish or
something else.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saffron Rice Pilaf
 Categories: Rice
      Yield: 5 servings
 
      4 tb Peanut or olive oil
    3/4 c  Onion; diced
      2 c  Basmati or jasmine rice;
           - washed, drained
      4 c  Water
           2" piece peeled fresh
           - ginger; smashed
           Salt
    1/2 ts Crushed saffron filaments
           - steeped in hot water
 
  Warm oil in a medium saucepan. Cook the onion for about 8
  minutes, or until soft. Add rice and saute for a few
  minutes. Then add water, ginger, salt and the saffron
  infusion and bring to a boil. Cook for 2 minutes, then
  lower heat and cover the pan. Simmer for about 15 minutes
  or until all the water is absorbed. Remove rice from heat
  and let rest for 10 minutes. Serve hot.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Always drink upstream from the herd. -- Will Rogers
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