Posts by KYHeirloomer

A lot of northern african recipe will typically specify: use fake-saffron or turmeric "for color" AND use some real saffron for flavor. I sometimes do that.    You know, I've heard several TV chefs give that sort...

   simply buy a small amount at a grocery store   Yeah, you could do that. But it's an incredibly expensive way to go. Last time I looked, a couple of years ago, one of those little tubes, coming in at something...

All the product they used was checked by a health inspector and what ever didn't pass wasn't allowed to be used   Oh, yeah. That's realistic. Next time I feel like dumpster diving for scraps I'll be sure and carry a...

Everyone has to make their own decisions, MrMexico.   Yeah, it's expensive. But do you know how much, volume wise, an ounce of saffron is? It almost fills a round can 6 1/2 inches in diamter by 1 1/2 inches...

Also tajines, where it's almost de rigeur. It's also commonly used in Mideastern and Indian cookery.   Saffron does have a unique flavor. But, frankly, in the amounts it's often used, it provides more color than taste. And if...

Well, then, FF, the pit is the easy part. All it takes is a spade. Or, if your ground is very rocky, perhaps a pickaxe.   For most people the inclination is to build a round firepit. That's ok for a social fire, and for...

Wouldn't it be neat to go back in time and taste an authentic meal from the past!   No need to go back in time, Jenniflop. Food historians and historic reenactors prepare such meals all the time.   I happen to...

ky, point taken   My work is done.

That softness, FF, comes from the poaching. Chilling is then needed to firm it up. However, if you wrapped the bacon, then tied the bundle, it sears quite well.   The major objection to tying is, as Phil pointed out,...

There's no reason, FF, that you can't use wood in any charcoal grill.   I run into this all the time, with folks who want information about building a cooking firepit (as opposed to a social one) in their yards. And I always...