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Janet

In article >,
says...
>
> On Fri, 27 Jun 2014 12:50:02 -0400, jmcquown >
> wrote:
>
> >On 6/27/2014 7:06 AM, Gary wrote:
> >> 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.
> >>
> >Some places/recipes substitute turmeric. The first clue it isn't real
> >saffron is saffron is *expensive*. If you think you can buy the real
> >deal for a couple of dollars, think again. If you know you've found a
> >substitute you can live with, no problem.
> >
> >Jill
>
> Substitutes just seem to add saffron-like colour, there is no sub for
> the real thing, it's unique. Once you have tasted real saffron,
> nothing else works.

+ 1

Janet UK