Saffron again for the last time

merryb said:

Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
ordered a gram. It is a beautiful red color compared to the orange/red
color of the stuff I've been using. When I was using the saffron I
had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
stock for risotto. According to the label on the Penzey's stuff, it
says to use about .15 cents worth. WTF is that suppossed to mean? So,
is 5-6 stamens going to be enough? I know I can add more if necessary,
but I'm just looking for a starting point. TIA

No one can offer meaningful assistance until you disclose the
clasndestine quantity of stock/risotto you're preparing.

Sheldon

Sheldon said:

merryb said:

Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
ordered a gram. It is a beautiful red color compared to the orange/red
color of the stuff I've been using. When I was using the saffron I
had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
stock for risotto. According to the label on the Penzey's stuff, it
says to use about .15 cents worth. WTF is that suppossed to mean? So,
is 5-6 stamens going to be enough? I know I can add more if necessary,
but I'm just looking for a starting point. TIA

No one can offer meaningful assistance until you disclose the
clasndestine quantity of stock/risotto you're preparing.

Sheldon

How true! I'm going to say about 2 quarts of stock.

merryb said:

Sheldon said:

merryb said:

Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
ordered a gram. It is a beautiful red color compared to the orange/red
color of the stuff I've been using. When I was using the saffron I
had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
stock for risotto. According to the label on the Penzey's stuff, it
says to use about .15 cents worth. WTF is that suppossed to mean? So,
is 5-6 stamens going to be enough? I know I can add more if necessary,
but I'm just looking for a starting point. TIA

Quoted message said:

No one can offer meaningful assistance until you disclose the
clasndestine quantity of stock/risotto you're preparing.

Quoted message said:

Sheldon

How true! I'm going to say about 2 quarts of stock.

Depending on your own personal taste about 15-20 threads. I'd just
mince em up fine and add to the pot, hold back a quarter of them until
the last 20 minutes or so... all seasonings should be used likewise
with long cooked dishes, adds a second layer of flavor. Two quarts of
stock is not very much (hardly worth the trouble) I've never made less
than 12 quarts... use the couple of quarts for your dish and reduce
the balance to like 2-3 quarts for freezing.

Sheldon

Sheldon said:

merryb said:

On Apr 5, 9:18 am, "Sheldon" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

"merryb" wrote:
> Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
> ordered a gram. It is a beautiful red color compared to the orange/red
> color of the stuff I've been using. When I was using the saffron I
> had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
> stock for risotto. According to the label on the Penzey's stuff, it
> says to use about .15 cents worth. WTF is that suppossed to mean? So,
> is 5-6 stamens going to be enough? I know I can add more if necessary,
> but I'm just looking for a starting point. TIA

Quoted message said:

Quoted message said:

No one can offer meaningful assistance until you disclose the
clasndestine quantity of stock/risotto you're preparing.

Quoted message said:

Quoted message said:

Sheldon

Quoted message said:

How true! I'm going to say about 2 quarts of stock.

Depending on your own personal taste about 15-20 threads. I'd just
mince em up fine and add to the pot, hold back a quarter of them until
the last 20 minutes or so... all seasonings should be used likewise
with long cooked dishes, adds a second layer of flavor. Two quarts of
stock is not very much (hardly worth the trouble) I've never made less
than 12 quarts... use the couple of quarts for your dish and reduce
the balance to like 2-3 quarts for freezing.

Sheldon- Hide quoted text -

- Show quoted text -

I know it's a small amount, but I'm just making a small batch of
risotto for 2. I have stock in the freezer that I plan on using up- I
like to make big pots of stock, and freeze in containers for later use.

merryb wrote

Quoted message said:

Quoted message said:

- Show quoted text -

I know it's a small amount, but I'm just making a small batch of
risotto for 2. I have stock in the freezer that I plan on using up- I
like to make big pots of stock, and freeze in containers for later use.

That reminds me..I have 2 chicken carcasses in the freezer that are
taking up room and I need to make stock...

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

In article <[email hidden]>,

ravenlynne said:

God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

I love that quote and get such a chuckle out of her character,
especially the binge baking she does occasionally.

ravenlynne said:

That reminds me..I have 2 chicken carcasses in the freezer that are taking
up room and I need to make stock...

That was my big project last weekend. I had one goose carcass and three
chicken carcasses. The goose carcass was the big space waster, being so
long. One thing about a goose is its got one hell of a neck compared to a
chicken. Definitely want to use that. I got about four quarts of stock out
of the deal.

--
wff_ng_7 (at) verizon (dot) net

On Thu, 05 Apr 2007 13:40:40 -0500, Emma Thackery <[email hidden]>

Quoted message said:

In article <[email hidden]>,

ravenlynne said:

God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

I love that quote and get such a chuckle out of her character,
especially the binge baking she does occasionally.

I've never watched the show. Is the character who says this played by
Sandra Oh? I just loved her in "Under the Tuscan Sun". She's got
such a dry delivery....

TammyM

ObFood:
It's what's for dinner!

Swiss Steak Recipe
courtesy Alton Brown, 2006

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on
both sides with the salt and pepper. Place the flour into a pie pan.
Dredge the pieces of meat on both sides in the flour mixture.
Tenderize the meat using a needling device, until each slice is
1/4-inch thick. Dredge the slices on both sides once more and set
aside.

Add enough of the bacon drippings or vegetable oil to just cover the
bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once
the oil begins to shimmer, add the steaks to the pan, being careful
not to overcrowd. Cook until golden brown on both sides, approximately
2 minutes per side. Remove the steaks to a plate and repeat until all
of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and
celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to
combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce
and beef broth and stir to combine. Return the meat to the pot,
submerging it in the liquid. Cover the pot and place it in the oven on
the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender
and falling apart.

merryb said:

Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
ordered a gram. It is a beautiful red color compared to the orange/red
color of the stuff I've been using. When I was using the saffron I
had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
stock for risotto. According to the label on the Penzey's stuff, it
says to use about .15 cents worth. WTF is that suppossed to mean? So,
is 5-6 stamens going to be enough? I know I can add more if necessary,
but I'm just looking for a starting point. TIA

I'm going to have to buy some Penzeys saffron for the sake of
comparison. I bought that big-ass jar from Costco a while back, can't
remember if it was Blake or Blair or Brian or one of the Bobs, but
someone here recommended it. Finally had the opp to use it last week
and was very happy with it. Made risotto milanese and **I** thought
it was as good as, ney, better, than any I've ever made OR had in a
fancy schmancy ristorante. The only problem is I now have a lifetime
supply of saffron and I doubt it'll keep that long.

TammyM

(TammyM) said:

merryb said:

Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
ordered a gram. It is a beautiful red color compared to the orange/red
color of the stuff I've been using. When I was using the saffron I
had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
stock for risotto. According to the label on the Penzey's stuff, it
says to use about .15 cents worth. WTF is that suppossed to mean? So,
is 5-6 stamens going to be enough? I know I can add more if necessary,
but I'm just looking for a starting point. TIA

I'm going to have to buy some Penzeys saffron for the sake of
comparison. I bought that big-ass jar from Costco a while back, can't
remember if it was Blake or Blair or Brian or one of the Bobs, but
someone here recommended it. Finally had the opp to use it last week
and was very happy with it. Made risotto milanese and **I** thought
it was as good as, ney, better, than any I've ever made OR had in a
fancy schmancy ristorante. The only problem is I now have a lifetime
supply of saffron and I doubt it'll keep that long.

TammyM

Ok, I'm sold on it. The Penzeys really has a nice flavor- much
smoother?? I only used about 20 threads for about 2 quarts of stock.
So, depending on how often I make risotto (usually every 2-3 weeks), a
gram should last me about a year.

(TammyM) said:

merryb said:

Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
ordered a gram. It is a beautiful red color compared to the orange/red
color of the stuff I've been using. When I was using the saffron I
had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
stock for risotto. According to the label on the Penzey's stuff, it
says to use about .15 cents worth. WTF is that suppossed to mean? So,
is 5-6 stamens going to be enough? I know I can add more if necessary,
but I'm just looking for a starting point. TIA

I'm going to have to buy some Penzeys saffron for the sake of
comparison.  I bought that big-ass jar from Costco a while back, can't
remember if it was Blake or Blair or Brian or one of the Bobs, but
someone here recommended it.  Finally had the opp to use it last week
and was very happy with it.  Made risotto milanese and **I** thought
it was as good as, ney, better, than any I've ever made OR had in a
fancy schmancy ristorante.  The only problem is I now have a lifetime
supply of saffron and I doubt it'll keep that long.

TammyM

Saffron will keep a very long time in the freezer, perhaps five years.

I've tried saffron from quite a few sources, never found any as good
as from Penzeys... and I don't know what you mean by a big ass jar or
what you paid but when it's a large quantity for cheap I seriously
doubt it's even saffron... probably that Mexican [censored], flower petals
that mostly imparts color (not saffron color) and some mustiness
(definitely not saffron flavor). Very few restaurants use real
saffron, and of those few that do it's cheap saffron, and only a small
amount is used, it's typically mixed with achiote extract (annatto)...
but 99pct of the time it's just annatto.

I just checked Costco.com, only one hit for saffron... one gram with
four vanilla beans combo for $30... includes substantial fancy
schmancy packaging so I doubt the saffron and vanilla is very high
quality.

http://tinyurl.com/27nr3m

costco.comProduct.aspxOpen ↗

Sheldon

Sheldon said:

(TammyM) said:

"merryb" wrote:

Quoted message said:

Quoted message said:

Ok, I took Sheldon's advice about the Penzey's Kashmir saffron and
ordered a gram. It is a beautiful red color compared to the orange/red
color of the stuff I've been using. When I was using the saffron I
had, I used a big pinch(probably 1/2 a teaspoon) to flavor my chicken
stock for risotto. According to the label on the Penzey's stuff, it
says to use about .15 cents worth. WTF is that suppossed to mean? So,
is 5-6 stamens going to be enough? I know I can add more if necessary,
but I'm just looking for a starting point. TIA

Quoted message said:

I'm going to have to buy some Penzeys saffron for the sake of
comparison. ?I bought that big-ass jar from Costco a while back, can't
remember if it was Blake or Blair or Brian or one of the Bobs, but
someone here recommended it. ?Finally had the opp to use it last week
and was very happy with it. ?Made risotto milanese and **I** thought
it was as good as, ney, better, than any I've ever made OR had in a
fancy schmancy ristorante. ?The only problem is I now have a lifetime
supply of saffron and I doubt it'll keep that long.

Quoted message said:

TammyM

Saffron will keep a very long time in the freezer, perhaps five years.

I've tried saffron from quite a few sources, never found any as good
as from Penzeys... and I don't know what you mean by a big ass jar or
what you paid but when it's a large quantity for cheap I seriously
doubt it's even saffron... probably that Mexican [censored], flower petals
that mostly imparts color (not saffron color) and some mustiness
(definitely not saffron flavor). Very few restaurants use real
saffron, and of those few that do it's cheap saffron, and only a small
amount is used, it's typically mixed with achiote extract (annatto)...
but 99pct of the time it's just annatto.

I just checked Costco.com, only one hit for saffron... one gram with
four vanilla beans combo for $30... includes substantial fancy
schmancy packaging so I doubt the saffron and vanilla is very high
quality.

http://tinyurl.com/27nr3m

costco.comProduct.aspxOpen ↗

Sheldon- Hide quoted text -

- Show quoted text -

My husband had his doubts about it as it wasn't as yellow as the other
stuff I had been using- yellow=flavor he was thinking! Now he knows
better, as do I.

Sheldon said:

(TammyM) said:

I'm going to have to buy some Penzeys saffron for the sake of
comparison. =A0I bought that big-ass jar from Costco a while back, can't
remember if it was Blake or Blair or Brian or one of the Bobs, but
someone here recommended it. =A0Finally had the opp to use it last week
and was very happy with it. =A0Made risotto milanese and **I** thought
it was as good as, ney, better, than any I've ever made OR had in a
fancy schmancy ristorante. =A0The only problem is I now have a lifetime
supply of saffron and I doubt it'll keep that long.

TammyM

Saffron will keep a very long time in the freezer, perhaps five years.

I've tried saffron from quite a few sources, never found any as good
as from Penzeys... and I don't know what you mean by a big ass jar or
what you paid but when it's a large quantity for cheap I seriously
doubt it's even saffron... probably that Mexican [censored], flower petals
that mostly imparts color (not saffron color) and some mustiness
(definitely not saffron flavor). Very few restaurants use real
saffron, and of those few that do it's cheap saffron, and only a small
amount is used, it's typically mixed with achiote extract (annatto)...
but 99pct of the time it's just annatto.

I've had and used excellent quality saffron, and I've also been
snookered by [censored]. This stuff is very good quality. No mustiness
whatsoever. I used it with rice, so its flavor was not diluted by nor
muddied by anything else.

Quoted message said:

I just checked Costco.com, only one hit for saffron... one gram with
four vanilla beans combo for $30... includes substantial fancy
schmancy packaging so I doubt the saffron and vanilla is very high
quality.

http://tinyurl.com/27nr3m

Mine was a different packaging anyway, and didn't come with vanilla
beans. And speaking of vanilla beans <I'll take it to another
thread...>

TammyM

In article <[email hidden]>,

(TammyM) said:

On Thu, 05 Apr 2007 13:40:40 -0500, Emma Thackery <[email hidden]>

Quoted message said:

In article <[email hidden]>,

ravenlynne said:

God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

I love that quote and get such a chuckle out of her character,
especially the binge baking she does occasionally.

I've never watched the show. Is the character who says this played by
Sandra Oh? I just loved her in "Under the Tuscan Sun". She's got
such a dry delivery....

No, Sanda Oh plays Christina, a different character on Grey's Anatomy.
And yes, she's really terrific. I liked her in Sideways (though I
disliked the movie), especially when she whacked the living daylights
out of that guy who took advantage of her.

Emma

TammyM said:

On Thu, 05 Apr 2007 13:40:40 -0500, Emma Thackery <[email hidden]>

Quoted message said:

In article <[email hidden]>,

ravenlynne said:

God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

I love that quote and get such a chuckle out of her character,
especially the binge baking she does occasionally.

I've never watched the show. Is the character who says this played by
Sandra Oh? I just loved her in "Under the Tuscan Sun". She's got
such a dry delivery....

TammyM

Izzy is the large blonde.

Swiss steak sounds good!

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

"TammyM" <[email hidden]> wrote in message

Quoted message said:

I've never watched the show. Is the character who says this played by
Sandra Oh? I just loved her in "Under the Tuscan Sun". She's got
such a dry delivery....

Speaking of Tuscany and saffron, I just brought some back. I had no idea
saffron was grown in Tuscany. This was grown right on the grounds of villa
we stayed at.