Re: Hello and question about saffron

TC wrote:
> 
> After explaining what saffron was to the mostly teenage and college
> age kids working there I was told in two of the stores that "if it
> isn't in the spice aisle then we must not have it."
> In the third store I didn't even ask. I just looked for it myself.  
> 
> I guess I've learned something today. There is no substitue for
> saffron.   ;-)
> 
> Thank you to all who answered.

Well, some may disagree with the following but....

Saffron is one of the few things I know of that the more expensive stuff 
actually makes a difference. If you've never had it....

I'd advise to do some research and order online.

Typically, I steep some in hot water and let it bloom prior to adding to 
the dish. Not sure that is a pre-req for what you're after but I'd 
probably still do it.... habit. <shrug>

Good luck