Text 24248, 74 rader
Skriven 2012-04-30 07:48:18 av Dave Drum (1:18/200.0)
  Kommentar till text 24228 av JIM WELLER (1:123/140)
Ärende: Saffron
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I socked the little phial away in the cabinet
 DD> and forgot about it for ... oh, six or seven years. I suspect it might
 DD> dye the broth an orangish colour - but, would add little flavour.

 JW> You would be right. When I was preparing for my mother's estate sale
 JW> I found a half vial that had to be at least a decade old as she had
 JW> stopped baking her Cornish saffron bread at Christmas for that long.
 JW> I brought it home with me and made a rice dish with it but there was
 JW> very little flavour remaining after all that time.

About what I figured would happen with the stuff I binned. Hardly worth the
effort.
 
 DD> I just checked Hot Paella for pricing. U$12.95 for a 1 gram quantity.
 DD> Sheesh. Plus shipping. I may have to check the Asian (Indian) grocery.

 JW> If it's too cheap it's been adulterated with safflower or worse.

I mentioned my need for saffron to a young Pakistani student (Waji Qazi) who
works at Auto Zone part time whilst attending the local campus of the
University of Illinois. He told me that his mother will not patronise the local
Asian store - because of quality issues and (I suspect this is more important)
because she says the owner "is a pig". He recommend a store in Bloomington, IL
(60 miles north with a LARGE Asian community) which I pass by on my parts
delivery trips to that area.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zafrani Pulao (Saffron Rice)
 Categories: Rice, Asian, Herbs
      Yield: 4 Servings
 
      2 c  Basmati rice
      4 c  Water
      6 tb Ghee
      1 ts Saffron threads; or less
      2 tb Hot water
      1 c  Sliced onion
      1 sm Cinnamon stick; broken up
      4    Turkish bay leaves
      4 lg Black cardamoms
      1 tb Cumin seed
      4    Cloves
      2 ts Salt
  
  Soak saffron in hot water. Wash and soak rice in 3 c water
  (opt). 

  Heat ghee and fry onions and then remove and keep aside.

  Add cinnamon, cumin seeds, cardamoms, cloves and salt.
  Wait 1 minute and then add the bay leaves and half of the
  onions. 

  Drain the rice and reserve the water. Add the rice grains
  and stir for 4-5 minutes until all the water evaporates
  and the grains of rice are coated with oil.

  Add the water and bring to a boil. Add saffron and the
  soaking water and return to the boil. Remove from the heat
  and cover the pot. Let stand for 15 to 20 minutes. Uncover
  and fluff rice with a fork. Serve.

  Recipe by Waji's Mother
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Desperate is not a sexual preference. - Randy K. Millholland
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