On Fri, 27 Jun 2014 09:36:02 +0000 (UTC), Oregonian Haruspex
> wrote:

>Jeßus > wrote:
>.
>>
>> That sounds pretty good to me, I'll need to get some saffron first
>> though. I had saffron growing here but it all died, still have no idea
>> why happened there. Anyway, thanks and I might do a dozen oysters this
>> way.
>
>
>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, and you can impress friends and
>family with your luxurious dishes. I won't tell!

Thanks, I've never come across it here but I certainly will have a
good look around for it.

>Anyway my recipe works great with clams and mussels too. For an extra
>burst of luxury you could throw in some chicken stock too.
>
>I thicken with flour, corn starch seems to make the texture too glassy and
>it interferes with the melting of the pat of butter I usually place on top
>as the soup is served.

Thanks again, you've obviously done this quite a few times