Oregonian Haruspex wrote:
>
> Saffron can be replaced in many recipes by safflower stamen, which is much
> much cheaper and provides a very similar color and aroma. A big pillowy
> bag can be obtained for a couple bucks,

I'm going to take your word for this. This is good info if true. I've
never tried saffron so no idea what taste it imparts. I do have a few
recipes that call for it though. Oyster stew is one. I've always
wanted to taste it.

G.