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  1. December 31, 2011 at 5:34 PM

    It’s worth every penny to get the quality stuff. Nothing tastes quite like saffron. And it adds such color and dimension to so many dishes. Happy New Year!
    Carolyn Jung recently posted..My Fave Eats of 2011

  2. December 31, 2011 at 6:25 PM

    It’s funny, because I am not a big fan of that spice… Mostly I like it in tajines.

    Happy New Year!

    Cheers,

    Rosa

  3. December 31, 2011 at 8:09 PM

    This is a fascinating post on this sought after herb. It does make such a difference in dishes awakening flavors. Paella would not be the same without it.
    I hope you have a Happy New Year!
    Christine @ Fresh Local and Best recently posted..Happy New Year!

  4. December 31, 2011 at 10:26 PM

    I have known very little about saffron, thanks, LouAnn, for writing and sharing it.
    Happy New Year!
    Angie@Angie’s Recipesa recently posted..Mango and Vanilla Ice Cream Trifles

  5. OysterCulture
    January 1, 2012 at 7:52 AM

    Carolyn, I agree, the quality is very obvious

    Rosa, I felt the same when I first had it, but it certainly grew on me

    Christine, I agree, you really notice when its not there

    ‘Angie, my pleasure

  6. January 1, 2012 at 12:54 PM

    i wish you the best for 2012 for you and all yours !!Pierre
    Pierre recently posted..Pétoncles flambées-cognac crème de tomate et Ephémère curry

  7. January 1, 2012 at 8:21 PM

    Saffron fascinates me – just the idea of so many flowers needed to produce such a small amount – and really – who thought of it anyway? You went into history – but don’t you just wonder who decided to take it to the nth degree?It’s the lobster-spice, the good champagne-spice add it and don’t mess with it – it’s that good. I do see it as dye – such a small amount changes all.
    Happy New Year! May 2012 bring joys and provoking posts!
    Claudia recently posted..Sformato di Spinaci – A Spinach Flan for you

  8. January 1, 2012 at 9:16 PM

    I use saffron a lot, it’s fascinating to learn all the details about this spice. happy new year!

  9. January 3, 2012 at 8:12 AM

    Saffron is the most delicious spice.It would be great to experience harvesting saffron on October.

  10. January 3, 2012 at 9:54 PM

    I’ve always been disappointed by many dishes with saffron, to be honest, because I can’t seem to taste it! Many restaurants boast saffron in their dishes but use it so minimally they might as well not have used it. I should just buy it myself and use it liberally. 🙂

    Thanks for all the fascinating facts about the spice I never truly got to try! 😉
    sophia recently posted..Meet me at the coffee bar

  11. January 6, 2012 at 9:19 PM

    I still remember how intimidated I was when I first bought saffron. I used it in the recipe it was purchased for and then didn’t touch the rest of the tiny envelope for ages. I guess I feel justified being daunted, thinking of all the work harvesting!
    I WIlkerson recently posted..Make Your Own Chocolate Syrup: No High Fructose Corn Syrup!

  12. January 9, 2012 at 6:33 AM

    Like Rosa, I’m not a huge saffron fan. I eat it in paella but can’t think of another dish where I use it. How long will it last on the shelf?
    tammy recently posted..Embracing Diversity

  13. OysterCulture
    January 9, 2012 at 3:24 PM

    Pierre – You too!

    Claudia – You hit the nail on the head on my fascination with food and culture. Who thought this would be a good idea to use in this way?

    5 Star – My pleasure

    Sophia – It can be subtle if you do not have a strong sense of what to expect. Perhaps try making something two ways. one with it and one without

    I wilkerson – Me too! I am better now, but I treated that stuff as if it was the last bit on earth!

    Tammy – I love it in Persian style kabobs, where the meat is marinated in a yogurt, garlic and saffron base. It is also very good in ice cream and sorbet. I wouldn’t imagine its good for more than a year, if that.

  14. January 9, 2012 at 5:55 PM

    I especially appreciate the explanation of the price here. While I’ve had saffron before, I’ve never purchased it to cook with. The reason really isn’t the price, just that I haven’t made anything that has needed…yet. 🙂
    Lori recently posted..Ginger Soy Pak Choi

  15. January 10, 2012 at 7:26 AM

    What an absolutely fascinating and in depth post about Saffron, LouAnn!

    Ever since I discovered information about the Pennsylvania Dutch and the lucrative trade they had growing Saffron in the 1800s, I have been attempting to plant my own here in central PA. It just won’t happen. Not one single thread. I can’t even get the little bulbs to peek. (I do think the moles keeping munching on them though:) Getting the bulbs here is difficult too because most nurseries warn you that they won’t guarantee them to grow which doesn’t bother me I simply want to keep trying. I had one nursery that refused to sell them to me. You have sparked my interest, and determination yet one more time. I WILL try again!!!

    Thank you so much for sharing…
    Louise recently posted..I’m So Happy I Could Just Burst!

  16. January 14, 2012 at 2:01 AM

    I also love saffron a lot, my friend! Too bad that it is ooh so expensive & I can see why!
    I think you will love my vegan fennel, saffron & soy cream tartlets a lot with a vegan warm side salad. here is the link:

    http://sophiesfoodiefiles.wordpress.com/2012/01/04/vegan-fennel-saffron-tarts-served-with-a-warm-mushroom-spinach-chickpeas-salad/
    Sophie recently posted..Energizing & good-for-you juices & smoothies!

  17. January 17, 2012 at 2:06 PM

    Saffron is one of my favorite spices!!!! Love the color and flavor!
    Erica recently posted..Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo)

  18. February 14, 2012 at 5:46 PM

    Great story! I had no idea that it took so much space to grow saffron of any reasonable quantity. In that context, using it in your bath sounds like the ultimate indulgence. Do you think that Alex the G had any particular reason for these rich soaks? So interesting! I recently read on another blog that he started a fad in men shaving off their long beards, too. Clearly a trend-setter.

    I use saffron occasionally, mainly in paella. But I have only ever seen one or two kinds, all labelled “saffron.” Where do you think one might find a saffron retailer with multiple types? On line, I guess.

  19. OysterCulture
    February 18, 2012 at 1:20 PM

    Lori – I knew it was a labor intensive process that drove the cost, but just how much so was surprising. Look forward to seeing what you do do with it when you get some.

    Louise – I look forward to hearing of your success.

    Sophie – thanks for sharing the link, I look forward to trying your recipe.

    Erica – I agree with you!

    Stevie – Thanks. I agree, I will not be bathing with it any time soon. I have no idea why Alex decided to bath in it other than possibly that was what he was shown and he adopted the idea. Stevie, as you are in the Bay Area – the photo I took was of a saffron supplier in the Mission – they might have the different types. Otherwise I think you are right, on line it is.

  20. August 24, 2012 at 4:40 AM

    Getting executed for messing with saffron – wow! I received a gardening catalogue just yesterday offering “saffron” plants – just hope it’s the real stuff!
    crystal recently posted..Bread and Butter Pudding

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