Re: Hello and question about saffron

TC wrote:
> On Sat, 20 Sep 2008 19:30:31 -0700 (PDT), Jerry Avins <jya@[EMAIL PROTECTED]
>
<snip>
>> I steep thread saffron, but there's no need to steep the powder.
>> *Never* buy powder if you can't be sure of the quality. Threads should
>> be all red; the white end has no flavor and should be removed before
>> sale. See the guide at http://www.saffron.com/cons_guide.html
 I buy
>> powder from them.
>>
>> Jerry
> 
> Yikes. The recipe actually does call for powdered saffron. I forgot to
> mention that.
> 
> Maybe I'll just leave it out. LOL
I've never used them, but if Jerry says he buys powder from the above 
website and did *not* say it sucked, stay away, then my $'s on their 
powder being fair to good quality.

If you leave it out or substitute most anything in a paella except the 
saffron. For it to taste like paella, it *has* to have saffron in it.

--
Steve