WardNA wrote:
>
> >Surprised none of yoose so-called foodie pros listed the most obvious...
> >saffron. duh
> >
>
> Saffron is not flavorless, either.

Very true.
Real saffron is too expensive to use just for colouring! We do have some
Mexican saffron which gives a nice colour, but no real taste.

WardNA wrote:
>
> >Surprised none of yoose so-called foodie pros listed the most obvious...
> >saffron. duh
> >
>
> Saffron is not flavorless, either.

Very true.
Real saffron is too expensive to use just for colouring! We do have some
Mexican saffron which gives a nice colour, but no real taste.

Paprika is a good one!
"Arri London" > wrote in message
...
>
>
> sf wrote:
> >
> > On Sat, 31 Jul 2004 17:54:05 -0600, Arri London
> > > wrote:
> >
> > > provided it isn't cooked.
> >
> > it can be cooked, but not over cooked
> >
>
>
> True, but our herbs get darker as they cook. For the freshest green
> colour, uncooked herbs are best.

Paprika is a good one!
"Arri London" > wrote in message
...
>
>
> sf wrote:
> >
> > On Sat, 31 Jul 2004 17:54:05 -0600, Arri London
> > > wrote:
> >
> > > provided it isn't cooked.
> >
> > it can be cooked, but not over cooked
> >
>
>
> True, but our herbs get darker as they cook. For the freshest green
> colour, uncooked herbs are best.