I have always wanted to try cooking a dish using Saffron, but the cost was a bit of a deterrent, but in a weak moment today bought some as I have many recipes that call for it.
Anyone try it and if so what was the verdict.?
Max.

My wife's dad used it in chicken soup. We would shop and buy it for him and the first time I about had a coronary as it made gold look inexpensive. Well OK not quite as expensive as gold. The soup he would make was good. I know it's used in Indian dishes. Post back when you use it.

Ron

 

I've been sitting on some for a loooong time and have no idea what to do with it other than saffron rice which I have no idea what it goes with...

I'm pretty sure it goes in Chicken Paella so a chicken and rice dish???

 

I did use it in something (it was a while ago now) and decided it really wasn't worth the price. I was living in Saffron Walden at the time.

"In the 16th and 17th centuries the saffron crocus (Crocus sativus) was widely grown, thanks to the town's favourable soil and climate. The stigmas of the flower were used in medicines, as a condiment, in perfume, as an aphrodisiac, and as an expensive yellow dye. The industry gave Walden its present name. "
https://en.wikipedia.org/wiki/Saffron_Walden

 

I've been sitting on some for a loooong time and have no idea what to do with it other than saffron rice which I have no idea what it goes with...

I'm pretty sure it goes in Chicken Paella so a chicken and rice dish???

Maybe it was a chicken and rice dish he was making, I just know I freaked when I saw the bill.

Ron

 

A most delicious Spanish Paella can be made using saffron:

https://www.spainonafork.com/authentic-spanish-seafood-paella-recipe/

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A most delicious Spanish Paella can be made using saffron:

https://www.spainonafork.com/authentic-spanish-seafood-paella-recipe/

View attachment 198244​

Oh man, the Mediterranean and sea food. Thanks as I enjoyed the link.

Ron

 

it made gold look inexpensive. Well OK not quite as expensive as gold. The soup he would make was good. I know it's used in Indian dishes. Post back when you use it.

Ron

I believe it works out more pricier than gold/ounce!
I cook a lot of East Indian styles. So I am looking to make some Chicken Biryani so will report back.
I have also heard it is a must for Paella and Risotto .
Max..

 

At one time I want to recall a synthetic being available for a much lower cost, if so I haven't a clue how good it might be. Let us know how it comes out.

Ron

 

At one time I want to recall a synthetic being available for a much lower cost, if so I haven't a clue how good it might be. Let us know how it comes out.

Ron

Saffron has barely any taste, and so it's not used as seasoning per-se. It's primary use is as a colorant. A completely natural one at that, giving food a look that has so far been unmatched by synthetic substitutes. And that's why it's so expensive. The case for natural vs synthetic vanilla comes to mind.

If you want to give food (especially rice) both the look of saffron coloring, plus the excellent taste of a natural spice, try adding "cúrcuma" root (turmeric) instead.

 

Saffron has barely any taste, and so it's not used as seasoning per-se. It's primary use is as a colorant. A completely natural one at that, giving food a look that has so far been unmatched by synthetic substitutes.

That odd, I have found the opposite in many of the comments out there, in fact they stress not to over use as it creates a bitter taste, just one small pinch is advised.
I don't think I would buy it at that price just for appearances sake.
Look forward to trying it.
So far i have typically used Tumeric in Basmati rice, I have found that has no perceptible taste..
Max.

 

Saffron has a delightful flavor resembling hay. That sounds like an oxymoron - how can hay be delicious? - but it's true. You will not smell the saffron and think "delicious" like you might with cinnamon or rosemary or other favorite spices. But when used properly in the right dishes, it's very earthy and adds a lot of complexity and richness to the dish.

As noted by @cmartinez, saffron is also intensely colored and I think there may be some dishes (paella?) where the color contributes as much or more to the dish than the flavor. I suspect that a side-by-side comparison of dishes made with and without the saffron would reveal the subtle effects on flavor.

I only make one dish using saffron, a Moroccan lamb stew that Martha Stewart once featured. It's out of this world. It very rich and hearty and I wouldn't think of making it outside the winter months but I suppose it would be great any time. Always a crowd pleaser.

 

Saffron has barely any taste, and so it's not used as seasoning per-se. It's primary use is as a colorant. A completely natural one at that, giving food a look that has so far been unmatched by synthetic substitutes. And that's why it's so expensive. The case for natural vs synthetic vanilla comes to mind.

Live and learn, I thought the high cost was because getting the fibers from the flowers was labor intensive. So it's about color which I never would have dreamed.

That odd, I have found the opposite in many of the comments out there, in fact they stress not to over use as it creates a bitter taste, just one small pinch is advised.
I don't think I would buy it at that price just for appearances sake.
Look forward to trying it.
So far i have typically used Tumeric in Basmati rice, I have found that has no perceptible taste..
Max.

Now I want to say I read somewhere that bitter is associated with the synthetic stuff.

Then too, this from a guy who went to Subways to grab a sandwich for his lunch today.

Ron

Ron

 

Inexpensive sirloin steak on the George Foreman Grill.

Marinate for 24 hours.

Heat up the grill.

It cooks fast so the steak is ready in a flash with a little grilled Sea Salt on top.

Bon Appétit

 

Inexpensive sirloin steak on the George Foreman Grill.

Marinate for 24 hours.

Heat up the grill.

It cooks fast so the steak is ready in a flash with a little grilled Sea Salt on top.

Bon Appétit

That looks absolutely enticing .... I haven't been able to do any bbqueing because I've just moved to a new house. It's a bigger, better place than the previous one. But it doesn't have a grill ... yet ... that's something that I intend to remedy as soon as everything else is properly set up. Cheers!

 

Maybe something a little different on the grill this next grilling season. Our task group spent a little time in Karachi transshipping goods (things that go boom) to Afghanistan during the Soviet Invasion of Afghanistan. Not the cleanest place on the planet but the food was great if you like, really spicy.

 

Maybe something a little different on the grill this next grilling season. Our task group spent a little time in Karachi transshipping goods (things that go boom) to Afghanistan during the Soviet Invasion of Afghanistan. Not the cleanest place on the planet but the food was great if you like, really spicy.

Karachi is not quite the cleanest place I have been sans a few others but the street food was good. Especially at night when all the food carts came out. Some of the best street food I had was in the PI (Philippines) where a buck bought a good chicken on a stick along with an ice cold San Miguel beer. The "mystery meat" on a stick was also good, never knew if it was really beef but with good ice cold beer who cares. Some serious good eating and I was young enough to try anything. I ate a balut once on a hundred dollar bet. Several guys put up $100 that I wouldn't do it. I did and I think I about threw up but I got it down. Japan also had some pretty good street food as did Taiwan.

Thinking back over all the travels there was some incredibly good street food.

Ron

 

Maybe we should start a balut challenge on social media. The seafood was a favorite in the PI. In Cebu City we had a battle (Boodle Fight) feast fit for several kings.

 

Just thinking about that balut churns my guts. The Boodie Fight video got me to thinking I have not had squid for quite some time. I don't mean like the calamarie rings breaded but the tube sliced, opened up and cooked over charcoal on a grill. Man I really enjoyed that with some lemon squeezed over it. Thanks for sharing the video.

Ron

 

https://m.mysanantonio.com/news/hou...ferral&utm_source=facebook.com#photo-19121138

 

Karachi is not quite the cleanest place I have been sans a few others but the street food was good. Especially at night when all the food carts came out. Some of the best street food I had was in the PI (Philippines) where a buck bought a good chicken on a stick along with an ice cold San Miguel beer. The "mystery meat" on a stick was also good, never knew if it was really beef but with good ice cold beer who cares. Some serious good eating and I was young enough to try anything. I ate a balut once on a hundred dollar bet. Several guys put up $100 that I wouldn't do it. I did and I think I about threw up but I got it down. Japan also had some pretty good street food as did Taiwan.

Thinking back over all the travels there was some incredibly good street food.

Ron

I lived in Manila for a while and I agree the street food is good but I would have to say the best street food I've found was in Singapore. Not sure if it can really be called "street food" unless it's sold from a rickety tricycle toting a box of open fire and meat of dubious origin, but nonetheless the "street food" of Singapore can be found on the open street level floor of many buildings, sold from tiny restaurants reminiscent of carnival food trailers without the wheels, and exterior seating. There is so much variety. Indian food, Malaysian, pretty much every kind of asian food there is, and more. In almost of 5 months of eating there, nearly everything I tried was delicious and I couldn't tell you what any of it was. As long as you sit upwind of the ubiquitous durian stand, the ambiance is another positive experience; all the hustle and bustle of dozens of ethnic groups going about their business, speaking many languages.

My wife is Filipino and she has the know-how to recreate Manila street food. We don't do it as much now but we used to make the pork (or mystery meat as you say) on a stick all the time. She makes the marinade and I grill the meat. It feels just like Manila to me. For her, it would probably require the nearby hard fried intestine chicharron and disgusting balut to feel like home.