On Fri, 17 Oct 2014 11:07:51 -0400, Brooklyn1
> wrote:

>On Thu, 16 Oct 2014 21:46:15 -0600, Janet Bostwick
> wrote:
>
>>On Thu, 16 Oct 2014 21:03:45 -0500, Janet Wilder >
>>wrote:
>>
>>snip
>>>I make arroz con pollo and I like saffron in it. Also, a smidgeon is
>>>wonderful in challah. Gives it great color. I don't think people make
>>>it that way anymore, but it used to be very traditional.
>>
>>I, too, make my arroz con pollo with saffron. I haven't heard of
>>making challah with a bit of saffron, but I will try it this winter. A
>>smidgen is what to you? A pinch between finger and thumb? An eighth
>>teaspoon? I can just imagine the golden color it gets. thanks
>>Janet US
>
>I count the threads... I would never buy powdered saffron, in fact I
>would never use it were I given it for free.

I didn't know there was such a thing as powdered saffron.
Janet US