which one of y'all got the saffron hookup?

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i want some saffron but don't want to pay $80US/oz, anybody selling some out of a trenchcoat in an alley? or maybe know a good website to order stuff like that through?

hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 00:01 (eight years ago) link

find an indian store

puff puff post (uh oh I'm having a fantasy), Wednesday, 1 February 2012 00:02 (eight years ago) link

They sell it at Trader Joe's near the salt and other spices. It's like $6.99? May be somewhat lesser in quality than whatever you're describing, but it's saffron.

La Lechera, Wednesday, 1 February 2012 00:03 (eight years ago) link

trader joe's is reasonable price. i haven't bought it. i was watching something the other day where someone dumped a TON of saffron in a pot of mussels and while i am sure it added a nice touch i don't think the quantity was necessary and it pained me thinking about what i could have done with all those strands.

tehresa, Wednesday, 1 February 2012 00:13 (eight years ago) link

we don't have a trader joe's :(

the thing is the price i mentioned above - which i get through my work's food distributor - is, by gram, actually really reasonable, BUT i have to buy an oz at a time.

the last place i worked our sous chef really liked to make this saffron risotto where he used a ridiculous shit ton, dozens of strands, every time he did it everyone of us in the kitchen were like "uh sam?".

hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 00:25 (eight years ago) link

I usually buy my spices from Penzey's: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html

Jaq, Wednesday, 1 February 2012 00:34 (eight years ago) link

once, a very long time ago, a colleague of my father's gave him a mason jar full of saffron. like, the quart size jar. it was insane. so i never really appreciated how special it was because we always had it on hand? but now i do. sad.

tehresa, Wednesday, 1 February 2012 00:37 (eight years ago) link

not totally what you want, cause it isn't the same, but just wanna give a shout out to my go-to rice-spice achiote:

http://www.gourmetsleuth.com/images/achiote-powder.jpg

which is sometimes referred to as a saffron substitute, i think in a bunch of countries in which it's unavailable/prohibitively expensive. it's good, anyway.

quick brown fox triangle (schlump), Wednesday, 1 February 2012 00:39 (eight years ago) link

just go to a grocery store! every grocery store sells saffron!

call all destroyer, Wednesday, 1 February 2012 00:58 (eight years ago) link

tbh black pepper can be a motherfucker to buy in some places (like costing the same for an unrefillable plastic grinder-ful in a supermarket, as for a bigger bag elsewhere), it's kinda nice if you know you're going to the right place. spice connexionz.

quick brown fox triangle (schlump), Wednesday, 1 February 2012 01:12 (eight years ago) link

I wonder if you made a dish that was only the most expensive per pound spices, how it would taste

this is a saffron black truffle bird's nest soup

dayo, Wednesday, 1 February 2012 01:14 (eight years ago) link

you're right about that and it's weird. i finally found a big container of it at h-mart after looking everywhere. i think the chinese grocery store had it too but i kept forgetting to look there. xpost

kim tim jim investor (harbl), Wednesday, 1 February 2012 01:15 (eight years ago) link

I wonder if you made a dish that was only the most expensive per pound spices, how it would taste

this is a saffron black truffle bird's nest soup

― dayo, Tuesday, January 31, 2012 5:14 PM (1 minute ago) Bookmark Flag Post Permalink

to do it properly you have to wear a shark fin on your head while eating

puff puff post (uh oh I'm having a fantasy), Wednesday, 1 February 2012 01:16 (eight years ago) link

those are outlawed now

dayo, Wednesday, 1 February 2012 01:18 (eight years ago) link

I have a teeny tiny plastic box of saffron strands that one of the herb/spce brands here do:

http://tinefiskrivnaord.files.wordpress.com/2011/11/300x300-hs_saffron.png?w=584

Havent been able to bring myself to use it, not sure how to do it justice! A saffron risotto milanese seems best, but I went off risotto a while back after eating it a lot.

thanks to denial, I'm immortal! (Trayce), Wednesday, 1 February 2012 01:55 (eight years ago) link

the bulk section of the super-nice grocery store sells it for 6.99/g, which translates to something like $150/oz. i want to find it for CHEAP.

hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 02:36 (eight years ago) link

how much saffron do you need??

call all destroyer, Wednesday, 1 February 2012 02:37 (eight years ago) link

also really i would like this to be a thread about saffron! i have saffron on the mind because today at work for one of our specials i made this great persian orange chicken stew with saffron, pistachios, and cinnamon.

xpost ALL OF IT

hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 02:38 (eight years ago) link

i don't even need an entire ounce, it would take me all year to use it, i just would like to use the internet to find it at the rock-bottomest possible prices.

hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 02:38 (eight years ago) link

also the cookbook i pulled the persian stew recipe from is called "in a persian kitchen" but because of ilx every time i see it i read it in my head as "in every persian kitchen ever"

hhhhhh Bill I juste like ertronic thinges (NZA), Wednesday, 1 February 2012 02:39 (eight years ago) link

Tehresa, you just gave me a great idea for gifts next holiday season. Expensive spices are an excellent idea. How unimaginable we have become!

also really i would like this to be a thread about saffron!

i don't use saffron much but the first couple times i made paella i was amazed at how much flavor u can get out of a little pinch of saffron.

call all destroyer, Wednesday, 8 February 2012 02:10 (eight years ago) link

two weeks pass...

I like how it turns your food yellow.


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