On my last trip to Costco, I noticed that Spanish Saffron was
available for around $10.
Janet US

On 10/14/14, 8:05 PM, Janet Bostwick wrote:
>
> On my last trip to Costco, I noticed that Spanish Saffron was
> available for around $10.

For how much by weight?

Thanks -- Larry

On Tue, 14 Oct 2014 21:18:27 -0400, pltrgyst > wrote:

>On 10/14/14, 8:05 PM, Janet Bostwick wrote:
>>
>> On my last trip to Costco, I noticed that Spanish Saffron was
>> available for around $10.
>
>For how much by weight?
>
>Thanks -- Larry
>
Sorry. I was muttering to myself that I had to include that. It's
one gram.
Janet US

On Tue, 14 Oct 2014 18:05:07 -0600, Janet Bostwick
> wrote:

>
> On my last trip to Costco, I noticed that Spanish Saffron was
> available for around $10.
> Janet US

How many grams? Trader Joe's has Spanish saffron for $5. It's
probably more expensive, but at least I don't need to make a special
trip to buy it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 14 Oct 2014 20:49:47 -0600, Janet Bostwick
> wrote:

> On Tue, 14 Oct 2014 21:18:27 -0400, pltrgyst > wrote:
>
> >On 10/14/14, 8:05 PM, Janet Bostwick wrote:
> >>
> >> On my last trip to Costco, I noticed that Spanish Saffron was
> >> available for around $10.
> >
> >For how much by weight?
> >
> >Thanks -- Larry
> >
> Sorry. I was muttering to myself that I had to include that. It's
> one gram.

Ah, okay. I just looked at mine. Trader Joe's is .70g.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/15/14, 3:39 AM, Sqwertz wrote:
> On Tue, 14 Oct 2014 18:05:07 -0600, Janet Bostwick wrote:
>
>> On my last trip to Costco, I noticed that Spanish Saffron was
>> available for around $10.
>
> That news is 12 years old.
>
> It available at all the HEB's, too. 1.7 grams for $17.

Much cheaper on Amazon -- 2 grams for $12; 5 grams Mehr for $26; 1 oz.
for ~$50.

I still get mine at a local Indian grocery at 1 oz. for $40.

-- Larry

On Wed, 15 Oct 2014 02:39:04 -0500, Sqwertz >
wrote:

>On Tue, 14 Oct 2014 18:05:07 -0600, Janet Bostwick wrote:
>
>> On my last trip to Costco, I noticed that Spanish Saffron was
>> available for around $10.
>
>That news is 12 years old.
>
>It available at all the HEB's, too. 1.7 grams for $17.
>
>-sw
Things tend to cycle through my Costco. It wasn't until last year
that saffron made its debut at Costco here. The vanilla beans show up
annually. Etc., I have no way of knowing what is usual for all
Costco.
Janet US

On Wed, 15 Oct 2014 09:30:04 -0400, pltrgyst > wrote:

> On 10/15/14, 3:39 AM, Sqwertz wrote:
> > On Tue, 14 Oct 2014 18:05:07 -0600, Janet Bostwick wrote:
> >
> >> On my last trip to Costco, I noticed that Spanish Saffron was
> >> available for around $10.
> >
> > That news is 12 years old.
> >
> > It available at all the HEB's, too. 1.7 grams for $17.
>
> Much cheaper on Amazon -- 2 grams for $12; 5 grams Mehr for $26; 1 oz.
> for ~$50.
>
> I still get mine at a local Indian grocery at 1 oz. for $40.
>
I trust Trader Joe's and Costco to sell me what they say they're
selling me. I don't trust random sellers on the internet or the local
Indian market to sell me anything as fresh as I can buy at TJ's and
Costco would sell me and I don't trust that I would be getting what
I'm paying for. I'd rather pay a little more and feel comfortable
that the product is fresh & I'm not being cheated. If I want to cheap
out, I'll buy safflower by name and skip the middle man who repackages
it and labels it as saffron.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 15 Oct 2014 02:39:04 -0500, Sqwertz wrote:

> That news is 12 years old.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Wednesday, October 15, 2014 12:07:14 PM UTC-4, sf wrote:
>
> I trust Trader Joe's and Costco to sell me what they say they're
> selling me. I don't trust random sellers on the internet or the local
> Indian market to sell me anything as fresh as I can buy at TJ's and
> Costco would sell me and I don't trust that I would be getting what
> I'm paying for. I'd rather pay a little more and feel comfortable
> that the product is fresh & I'm not being cheated. If I want to cheap
> out, I'll buy safflower by name and skip the middle man who repackages
> it and labels it as saffron.
>
What's safflower got to do with saffron? Saffron comes from a crocus.

http://www.richardfisher.com

On 10/15/2014 11:36 PM, Sqwertz wrote:
> On Tue, 14 Oct 2014 18:05:07 -0600, Janet Bostwick wrote:
>
>> On my last trip to Costco, I noticed that Spanish Saffron was
>> available for around $10.
>> Janet US
>
> The gram jar here costs $13-$14. I see on their website they're
> selling a half ounce jar for $60, if anybody wants to buy it in
> "bulk". That's a pretty good price - under $5/gram.
>
> http://www.costco.com/Spanish-Saffro....11710974.html
>
> I've got a couple grams I don't know what to do with. I'm not very
> fond of it. Highly overrated, IMO.
>
> -sw
>
I'll take it!

--
From somewhere very deep in the heart of Texas

Janet Wilder wrote:
> Sqwertz wrote:
>> Janet Bostwick wrote:
>>
>>> On my last trip to Costco, I noticed that Spanish Saffron was
>>> available for around $10.
>>> Janet US
>>
>> The gram jar here costs $13-$14. I see on their website they're
>> selling a half ounce jar for $60, if anybody wants to buy it in
>> "bulk". That's a pretty good price - under $5/gram.
>>
>> http://www.costco.com/Spanish-Saffro....11710974.html
>>
>> I've got a couple grams I don't know what to do with. I'm not very
>> fond of it. Highly overrated, IMO.
>>
>> -sw
>>
>I'll take it!

Excellent for flavoring Jewish penicillin. Many people are
disappointed in saffron because they use too much... it's one of those
flavors where less is more... use saffron as you would perfume your
cleavage. Yeast and saffron, the closest aroma to womanly
cleavage:
http://allrecipes.com/recipe/english-saffron-bread/

On Thu, 16 Oct 2014 05:55:14 -0700 (PDT), Helpful person
> wrote:

> On Wednesday, October 15, 2014 12:07:14 PM UTC-4, sf wrote:
> >
> > I trust Trader Joe's and Costco to sell me what they say they're
> > selling me. I don't trust random sellers on the internet or the local
> > Indian market to sell me anything as fresh as I can buy at TJ's and
> > Costco would sell me and I don't trust that I would be getting what
> > I'm paying for. I'd rather pay a little more and feel comfortable
> > that the product is fresh & I'm not being cheated. If I want to cheap
> > out, I'll buy safflower by name and skip the middle man who repackages
> > it and labels it as saffron.
> >
> What's safflower got to do with saffron? Saffron comes from a crocus.
>
Look it up. Seems like you'll be an easy one to cheat if you rely on
labels like that.

--

Never trust a dog to watch your food.

On Wed, 15 Oct 2014 07:49:26 -0600, Janet Bostwick
> wrote:

> I have no way of knowing what is usual for all Costco.

Nor should you - even though he's positive that his experiences are
the same for everyone. He *knows* when a store exists or item inside
a store exists because he sees it on the interweb, when in fact it is
not. In the whole scheme of things, he is a woefully ignorant person.
I think you were the one who gave me the clue to check Smart & Final
for Sara Lee English muffins, while he was the one Googling "Sara Lee"
and trying to imply I hadn't done my homework when in fact I had.

As further proof, he's another one who uses Restaurant Depot and talks
about it as if the general public is allowed inside, when that's not
the case. His reality is not reality at all. It's a figment of his
imagination.

--

Never trust a dog to watch your food.

"Sqwertz" > wrote in message
...
>
> ObSmallPeople: Was Jaques Pepin always that short? Saw him on The
> Chew recently and realized I've only seen him standing next to Sara
> Moulton, Emerril Lagasse, Julie Childs, and the like.
>

I don't recall him being so short the couple of times I met him. Nothing
that stood out anyway.

Somebody reply to this, since nimrod seems to have everyone in his KF. Of
course, maybe the point of his post is not replies, but just "to be seen".

On Wed, 15 Oct 2014 23:36:42 -0500, Sqwertz wrote:

> I've got a couple grams I don't know what to do with.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Thu, 16 Oct 2014 12:11:46 -0500, Sqwertz wrote:

> I have space for rent inside Barbara's head. It's priced to
> move - well below market price.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

"Sqwertz" > wrote in message
...
>> On Thu, 16 Oct 2014 10:51:49 -0700, "Pico Rico"
>> > wrote:
>>
>>>Somebody reply to this, since nimrod seems to have everyone in his KF.
>>>Of
>>>course, maybe the point of his post is not replies, but just "to be
>>>seen".
>
> ... he says as he begs somebody to quote him so I'll see his post.
> Take an extra Hypocrisy Pill today, did you?
>
> Here is Jacques standing next to the rest of the cast of The Chew
> cooking crepes Suzette. I just always thought he was taller.
>
> http://abc.go.com/shows/the-chew/video/VDKA0_8bd345bc
>
> -sw

that does not play for me, but here is Jacques and Julia together

http://www.youtube.com/watch?v=H7mtEoMFJ60

he doesn't look so short.

On 10/16/2014 10:10 AM, Brooklyn1 wrote:
> Janet Wilder wrote:
>> Sqwertz wrote:
>>> Janet Bostwick wrote:
>>>
>>>> On my last trip to Costco, I noticed that Spanish Saffron was
>>>> available for around $10.
>>>> Janet US
>>>
>>> The gram jar here costs $13-$14. I see on their website they're
>>> selling a half ounce jar for $60, if anybody wants to buy it in
>>> "bulk". That's a pretty good price - under $5/gram.
>>>
>>> http://www.costco.com/Spanish-Saffro....11710974.html
>>>
>>> I've got a couple grams I don't know what to do with. I'm not very
>>> fond of it. Highly overrated, IMO.
>>>
>>> -sw
>>>
>> I'll take it!
>
> Excellent for flavoring Jewish penicillin. Many people are
> disappointed in saffron because they use too much... it's one of those
> flavors where less is more... use saffron as you would perfume your
> cleavage. Yeast and saffron, the closest aroma to womanly
> cleavage:
> http://allrecipes.com/recipe/english-saffron-bread/
>
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.

--
From somewhere very deep in the heart of Texas

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

On Thursday, October 16, 2014 12:44:27 PM UTC-4, sf wrote:
> On Thu, 16 Oct 2014 05:55:14 -0700 (PDT), Helpful person
>
> > What's safflower got to do with saffron? Saffron comes from a crocus.
>
> Look it up. Seems like you'll be an easy one to cheat if you rely on
> labels like that.
>
I did look it up. Maybe you should.

http://www.richardfisher.com

On 10/16/2014 10:46 PM, 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
>

a pinch is all you need. Make sure you crumble it.

--
From somewhere very deep in the heart of Texas

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.

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

On Thu, 16 Oct 2014 23:12:03 -0700 (PDT), Helpful person
> wrote:

> On Thursday, October 16, 2014 12:44:27 PM UTC-4, sf wrote:
> > On Thu, 16 Oct 2014 05:55:14 -0700 (PDT), Helpful person
> >
> > > What's safflower got to do with saffron? Saffron comes from a crocus.
> >
> > Look it up. Seems like you'll be an easy one to cheat if you rely on
> > labels like that.
> >
> I did look it up. Maybe you should.
>
It's obvious that you only looked up what saffron is supposed to be
not what they sell you when you're being cheated.

--

Never trust a dog to watch your food.

On Friday, October 17, 2014 12:22:51 PM UTC-4, sf wrote:
> On Thu, 16 Oct 2014 23:12:03 -0700 (PDT), Helpful person
> > On Thursday, October 16, 2014 12:44:27 PM UTC-4, sf wrote:
> > > On Thu, 16 Oct 2014 05:55:14 -0700 (PDT), Helpful person
>
> > > > What's safflower got to do with saffron? Saffron comes from a crocus.
>
> > > Look it up. Seems like you'll be an easy one to cheat if you rely on
> > > labels like that.
>
> > I did look it up. Maybe you should.
>
> It's obvious that you only looked up what saffron is supposed to be
> not what they sell you when you're being cheated.
>
>
I ask again. So what's safflower got to do with saffron?

http://www.richardfisher.com

On 10/17/2014 10:29 AM, Janet Bostwick wrote:
> 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
>

Someone here sent me some. It was very nice.

--
From somewhere very deep in the heart of Texas

On Fri, 17 Oct 2014 18:59:08 -0700 (PDT), Helpful person
> wrote:

>On Friday, October 17, 2014 12:22:51 PM UTC-4, sf wrote:
>> On Thu, 16 Oct 2014 23:12:03 -0700 (PDT), Helpful person
>> > On Thursday, October 16, 2014 12:44:27 PM UTC-4, sf wrote:
>> > > On Thu, 16 Oct 2014 05:55:14 -0700 (PDT), Helpful person
>>
>> > > > What's safflower got to do with saffron? Saffron comes from a crocus.
>>
>> > > Look it up. Seems like you'll be an easy one to cheat if you rely on
>> > > labels like that.
>>
>> > I did look it up. Maybe you should.
>>
>> It's obvious that you only looked up what saffron is supposed to be
>> not what they sell you when you're being cheated.
>>
>>
>I ask again. So what's safflower got to do with saffron?

Safflower petals add a similar color to saffron but no flavor...
safflower is added to or sold instead of saffron, sometimes sold at a
lower price but more often not, used to cheat. Real saffron is
expensive... people who say they bought saffron for little money have
bought safflower, not saffron... then they say the don't know what's
the big deal about saffron. Saffron is the labor intensive stigma of
the crocus, not the cheap safflower petals. Safflower is what
restaurants peddle as saffron. Don't buy powdered saffron, it will be
mostly or all safflower. Safflower is the colorant used in those
packaged yellow rice blends, how ordinary rice is sold at three times
its value. Real top grade Indian saffron sells for about $150 1/4
ounce... Spanish saffron costs considerably less... safflower is
pretty much valueless.

On Fri, 17 Oct 2014 18:59:08 -0700 (PDT), Helpful person
> wrote:

> On Friday, October 17, 2014 12:22:51 PM UTC-4, sf wrote:
> > On Thu, 16 Oct 2014 23:12:03 -0700 (PDT), Helpful person
> > > On Thursday, October 16, 2014 12:44:27 PM UTC-4, sf wrote:
> > > > On Thu, 16 Oct 2014 05:55:14 -0700 (PDT), Helpful person
> >
> > > > > What's safflower got to do with saffron? Saffron comes from a crocus.
> >
> > > > Look it up. Seems like you'll be an easy one to cheat if you rely on
> > > > labels like that.
> >
> > > I did look it up. Maybe you should.
> >
> > It's obvious that you only looked up what saffron is supposed to be
> > not what they sell you when you're being cheated.
> >
> >
> I ask again. So what's safflower got to do with saffron?
>
Why can't you look it up and educate yourself?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Boron Elgar wrote:
>
> Julia Child was 6'2".

Seriously? That's my height and very tall for a woman.

G.

Gary wrote:
>Boron Elgar wrote:
>>
>> Julia Child was 6'2".
>
>Seriously? That's my height and very tall for a woman.
>
>G.

Surprise, surprise... Gary is a woman.

On Sat, 18 Oct 2014 13:24:30 -0300, wrote:

>On Sat, 18 Oct 2014 11:16:28 -0400, Gary > wrote:
>
>>Boron Elgar wrote:
>>>
>>> Julia Child was 6'2".
>>
>>Seriously? That's my height and very tall for a woman.
>>
>>G.
>
>She said in her book that she was very self conscious of her height
>when young. I imagine she became somewhat stooped due to age and the
>fact she spent so much time at 36" high kitchen counters.

Actually, her husband designed her kitchen counters to be built above
standard height to make things more comfortable for her.

Boron

On 10/17/2014 9:59 PM, Helpful person wrote:
> On Friday, October 17, 2014 12:22:51 PM UTC-4, sf wrote:
>> On Thu, 16 Oct 2014 23:12:03 -0700 (PDT), Helpful person
>>> On Thursday, October 16, 2014 12:44:27 PM UTC-4, sf wrote:
>>>> On Thu, 16 Oct 2014 05:55:14 -0700 (PDT), Helpful person
>>
>>>>> What's safflower got to do with saffron? Saffron comes from a crocus.
>>
>>>> Look it up. Seems like you'll be an easy one to cheat if you rely on
>>>> labels like that.
>>
>>> I did look it up. Maybe you should.
>>
>> It's obvious that you only looked up what saffron is supposed to be
>> not what they sell you when you're being cheated.
>>
>>
> I ask again. So what's safflower got to do with saffron?
>
> http://www.richardfisher.com
>
Answer:

http://homecooking.about.com/od/spic...affronsubs.htm

"American saffron or Mexican saffron is actually safflower, a member of
the Daisy family and the same plant from which we get safflower oil.
Although its dried, edible flowers do impart the characteristic yellow
color to foods, it has no flavor and is not a saffron substitute candidate."

Jill

On Sat, 18 Oct 2014 20:57:38 -0400, Boron Elgar
> wrote:

> On Sat, 18 Oct 2014 13:24:30 -0300, wrote:
>
> >On Sat, 18 Oct 2014 11:16:28 -0400, Gary > wrote:
> >
> >>Boron Elgar wrote:
> >>>
> >>> Julia Child was 6'2".
> >>
> >>Seriously? That's my height and very tall for a woman.
> >>
> >>G.
> >
> >She said in her book that she was very self conscious of her height
> >when young. I imagine she became somewhat stooped due to age and the
> >fact she spent so much time at 36" high kitchen counters.
>
> Actually, her husband designed her kitchen counters to be built above
> standard height to make things more comfortable for her.
>
I remember the days when extra high counters were deemed okay....
around the same time extra low counters were okay too. These days,
everything seems to be standard height.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/19/2014 3:31 AM, Sqwertz wrote:
> On Sat, 18 Oct 2014 22:38:48 -0400, jmcquown wrote:
>
>> http://homecooking.about.com/od/spic...affronsubs.htm
>>
>> "American saffron or Mexican saffron is actually safflower, a member of
>> the Daisy family and the same plant from which we get safflower oil.
>> Although its dried, edible flowers do impart the characteristic yellow
>> color to foods, it has no flavor and is not a saffron substitute candidate."
>
> I have to take offense at the term "American Saffron". That term has
> never existed.
>
> But if that term *did* exist it would refer to the Amish and
> Pennsylvania-Dutch saffron that was grown and harvested in large
> quantities in the 1800's and 1900's - Everybody who was Anybody grew
> Crocus Sativa in their yards and farms.
>
> Never has 'American Saffron' been used to refer to inferior or fake
> saffron. What the article is referring to is the dumbasses that keep
> perpetuating ancient rumors of fake saffron, including the author
> herself.
>
> -sw
>
Hey, I didn't write the article, I just posted a link explaining some
people are taken in by fake stuff. I know saffron comes in threads
which are hand harvested from crocus flowers. It will *never* be cheap.

Jill

Brooklyn1 wrote:
>
> Gary wrote:
> >Boron Elgar wrote:
> >>
> >> Julia Child was 6'2".
> >
> >Seriously? That's my height and very tall for a woman.
> >
> >G.
>
> Surprise, surprise... Gary is a woman.

haha Well if I was a woman I would be ***, that's for sure. ;-)


g.

On Sun, 19 Oct 2014 11:53:42 -0400, jmcquown >
wrote:

> On 10/19/2014 3:31 AM, Sqwertz wrote:
> > On Sat, 18 Oct 2014 22:38:48 -0400, jmcquown wrote:
> >
> >> http://homecooking.about.com/od/spic...affronsubs.htm
> >>
> >> "American saffron or Mexican saffron is actually safflower, a member of
> >> the Daisy family and the same plant from which we get safflower oil.
> >> Although its dried, edible flowers do impart the characteristic yellow
> >> color to foods, it has no flavor and is not a saffron substitute candidate."
> >
> > I have to take offense at the term "American Saffron". That term has
> > never existed.
> >
> > But if that term *did* exist it would refer to the Amish and
> > Pennsylvania-Dutch saffron that was grown and harvested in large
> > quantities in the 1800's and 1900's - Everybody who was Anybody grew
> > Crocus Sativa in their yards and farms.
> >
> > Never has 'American Saffron' been used to refer to inferior or fake
> > saffron. What the article is referring to is the dumbasses that keep
> > perpetuating ancient rumors of fake saffron, including the author
> > herself.
> >
> > -sw
> >
> Hey, I didn't write the article, I just posted a link explaining some
> people are taken in by fake stuff. I know saffron comes in threads
> which are hand harvested from crocus flowers. It will *never* be cheap.
>
Safflower is labeled saffron, even when it's clearly safflower you're
buying. I bought safflower that was labeled saffron in Budapest.
Fortunately, I knew what I was buying and the price was commensurate -
so I didn't care. Safflower colors rice very nicely and even has a
weak saffron-ish flavor. It's not bad, but it's not saffron. You get
what you pay for most of the time, but there's a problem when
unscrupulous vendors enter the picture.

I found an article that says when they take the time to separate the
flower buds, the dried petals of safflower mimics saffron threads very
well so it's hard for the uninitiated to tell one from another. If
you know you're buying safflower and paying safflower prices, no
harm-no foul. But it's particularly easy to grind them up or to cut
real saffron with it to sell in a powdered form.

The most amazing place to buy saffron was a bazaar in Egypt. They had
big round trays piled high with saffron from various countries. I
honestly had no idea it was harvested in so many places! The seller
told me Iranian saffron was best and that his wife & mother cooked
with it at home, but I told him I was in Egypt and wanted to buy
Egyptian saffron.

I know people have said saffron crocuses are easy to grow, but I beg
to differ. My son in law ordered 20 bulbs from a reputable dealer and
gave me a few. Out of the 20, zero came up. Zero. That was the one
and only time we tried to grow our own. If it was easy, you *know*
American farmers would be growing it for profit because we go where
the money is. Once Americans enter the saffron market, harvesting and
processing will be automated and the price will plummet.




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 19 Oct 2014 13:56:45 -0700, sf > wrote:


snip
>I know people have said saffron crocuses are easy to grow, but I beg
>to differ. My son in law ordered 20 bulbs from a reputable dealer and
>gave me a few. Out of the 20, zero came up. Zero. That was the one
>and only time we tried to grow our own. If it was easy, you *know*
>American farmers would be growing it for profit because we go where
>the money is. Once Americans enter the saffron market, harvesting and
>processing will be automated and the price will plummet.

IMO it is an ugly flower and plant. Over the years I have seen it at
many houses here. The stem is very leggy, the leaf is almost
non-existent and generally the flower is large and not very well put
together. The stamens are the most prominent part of the whole
thing. However, the bright orange is very off-putting on a lavender
plant. So if you are going to get a bunch of bulbs, put them
someplace where display is not important.
Janet US

"Gary" > wrote in message ...
> Boron Elgar wrote:
>>
>> Julia Child was 6'2".
>
> Seriously? That's my height and very tall for a woman.
>
> G.

Yep.

"Boron Elgar" > wrote in message
...
> On Sat, 18 Oct 2014 13:24:30 -0300, wrote:
>
>>On Sat, 18 Oct 2014 11:16:28 -0400, Gary > wrote:
>>
>>>Boron Elgar wrote:
>>>>
>>>> Julia Child was 6'2".
>>>
>>>Seriously? That's my height and very tall for a woman.
>>>
>>>G.
>>
>>She said in her book that she was very self conscious of her height
>>when young. I imagine she became somewhat stooped due to age and the
>>fact she spent so much time at 36" high kitchen counters.
>
> Actually, her husband designed her kitchen counters to be built above
> standard height to make things more comfortable for her.
>
> Boron

Yep.