|
|
|
|
|
| |
| |
| Tamorri or Tammorri, something like that? It's an Indian spice..
Posted: 7/20/2007 1:55:12 AM | Yeah, thanks for pulling this one back up to today's time line. The butter chicken and chicken vindaloo and chicken tikka recipes all sound very fragrant and wonderful. A welcome change of pace for chicken!
They know how to blend hot and cool flavors for a nice balance, too. So much american cooking is hot warm hot flavors and no cool balance. | |
|
| Tamorri or Tammorri, something like that? It's an Indian spice..
Posted: 8/8/2007 12:02:54 PM | Ha! I am back... and remember this thread with much fondness.
I saw mentioned that saffron was too expensive to use. Where this is a true statement when looking at the per pound price, I am sure not even the greatest of Indian restaurants would require a load this large.
Saffron is the stigma of a special crocus, and it takes up to 75,000 flowers to produce a pound. There are three stigmas per flower and it can take up to forty hours to cultivate a pound that would sell on average of $1000. Easy to see where the expense comes from.
I find fresh jars at my market with s small amount of threads selling for about $5.00 US. However, a nice sub might be the safflower (often referred to as "Portuguese saffron") or turmeric. Both will give you a nice pungency that you will be looking for, and that jazzy yellow tint. When shopping for the spice, look for vivid red, moint and unbroken threads for best quality. Also, I like Italian quality over the more abundant Iranian.
Ahh, nothing beats a nice Paella (speaking of saffron)...
Buon consumo, vita buona! | |
|
|
| Page 5 of 5
|
1, 2, 3, 4, 5 |
|
Home
login 
