not totally what you want, cause it isn't the same, but just wanna give a shout out to my go-to rice-spice achiote:
http://www.gourmetsleuth.com/images/achiote-powder.jpg
which is sometimes referred to as a saffron substitute, i think in a bunch of countries in which it's unavailable/prohibitively expensive. it's good, anyway.
― quick brown fox triangle (schlump), Wednesday, 1 February 2012 00:39 (twelve years ago) link
just go to a grocery store! every grocery store sells saffron!
― call all destroyer, Wednesday, 1 February 2012 00:58 (twelve years ago) link
tbh black pepper can be a motherfucker to buy in some places (like costing the same for an unrefillable plastic grinder-ful in a supermarket, as for a bigger bag elsewhere), it's kinda nice if you know you're going to the right place. spice connexionz.
― quick brown fox triangle (schlump), Wednesday, 1 February 2012 01:12 (twelve years ago) link
I wonder if you made a dish that was only the most expensive per pound spices, how it would taste
this is a saffron black truffle bird's nest soup
― dayo, Wednesday, 1 February 2012 01:14 (twelve years ago) link
you're right about that and it's weird. i finally found a big container of it at h-mart after looking everywhere. i think the chinese grocery store had it too but i kept forgetting to look there. xpost
― kim tim jim investor (harbl), Wednesday, 1 February 2012 01:15 (twelve years ago) link
― dayo, Tuesday, January 31, 2012 5:14 PM (1 minute ago) Bookmark Flag Post Permalink
to do it properly you have to wear a shark fin on your head while eating
― puff puff post (uh oh I'm having a fantasy), Wednesday, 1 February 2012 01:16 (twelve years ago) link
those are outlawed now
― dayo, Wednesday, 1 February 2012 01:18 (twelve years ago) link
I have a teeny tiny plastic box of saffron strands that one of the herb/spce brands here do:
http://tinefiskrivnaord.files.wordpress.com/2011/11/300x300-hs_saffron.png?w=584
Havent been able to bring myself to use it, not sure how to do it justice! A saffron risotto milanese seems best, but I went off risotto a while back after eating it a lot.
― thanks to denial, I'm immortal! (Trayce), Wednesday, 1 February 2012 01:55 (twelve years ago) link
the bulk section of the super-nice grocery store sells it for 6.99/g, which translates to something like $150/oz. i want to find it for CHEAP.
― hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 02:36 (twelve years ago) link
how much saffron do you need??
― call all destroyer, Wednesday, 1 February 2012 02:37 (twelve years ago) link
also really i would like this to be a thread about saffron! i have saffron on the mind because today at work for one of our specials i made this great persian orange chicken stew with saffron, pistachios, and cinnamon.
xpost ALL OF IT
― hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 02:38 (twelve years ago) link
i don't even need an entire ounce, it would take me all year to use it, i just would like to use the internet to find it at the rock-bottomest possible prices.
also the cookbook i pulled the persian stew recipe from is called "in a persian kitchen" but because of ilx every time i see it i read it in my head as "in every persian kitchen ever"
― hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 02:39 (twelve years ago) link
Tehresa, you just gave me a great idea for gifts next holiday season. Expensive spices are an excellent idea. How unimaginable we have become!
― โตเกียวเหมียวเหมียว aka Hucci Gucci Pucci (Mount Cleaners) (Mount Cleaners), Monday, 6 February 2012 07:34 (twelve years ago) link
also really i would like this to be a thread about saffron!
i don't use saffron much but the first couple times i made paella i was amazed at how much flavor u can get out of a little pinch of saffron.
― call all destroyer, Wednesday, 8 February 2012 02:10 (twelve years ago) link
I like how it turns your food yellow.
― โตเกียวเหมียวเหมียว aka Trucks of my Tears (Mount Cleaners), Thursday, 23 February 2012 11:52 (twelve years ago) link