tag:blogger.com,1999:blog-5809236790880701298.post3181935058076825306..comments2009-11-21T00:47:09.105-05:00Comments on Undercover Cook: Saffron: yuck!Undercover Cookhttp://www.blogger.com/profile/06013301238298401755noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5809236790880701298.post-63190670837344823992008-01-29T00:07:00.000-05:002008-01-29T00:07:00.000-05:00Mimala, I tried the drink tonight and it really wa...Mimala, I tried the drink tonight and it really was delicious - all but the saffron part. It vaguely smelled of dirty laundry water. Maybe I just got a bad batch. I really wanted to reward you the $10, but maybe after I try this again with the saffron from your pantry.Undercover Cookhttps://www.blogger.com/profile/06013301238298401755noreply@blogger.comtag:blogger.com,1999:blog-5809236790880701298.post-23262281940464224882008-01-28T19:52:00.000-05:002008-01-28T19:52:00.000-05:00hmmm. you could toast them. but i think raw is ok....hmmm. you could toast them. but i think raw is ok. because when you warm it in the milk it should bring out the flavor.<BR/><BR/>you can grind them in a coffee grinder. that works well.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5809236790880701298.post-63273771092824799282008-01-28T11:35:00.000-05:002008-01-28T11:35:00.000-05:00Thanks, Mimala. I'll try that at home. I'm looking...Thanks, Mimala. I'll try that at home. I'm looking for variations on the "Brooklyn poor man's chai" and maybe the stinky... oops, I mean, the lovely saffron version will be my favorite. <BR/><BR/>The ground almonds, do you toast them first, or do you use raw?Undercover Cookhttps://www.blogger.com/profile/06013301238298401755noreply@blogger.comtag:blogger.com,1999:blog-5809236790880701298.post-66601222587372320422008-01-27T14:37:00.000-05:002008-01-27T14:37:00.000-05:00really, i have never heard such harshness towards ...really, i have never heard such harshness towards saffron. it is a very delicate flavor. in fact, i wouldn't say saffron and dirty socks in the same sentence as you did... numerous times. i think one key is to not use so much. and it works well in sweet dishes. <BR/>try this. warm milk with ground almonds, sugar and a pinch of saffron ( a little cardamom); a delicious sweet drink. <BR/>please do not judge the delicate, expensive, sacred saffron.Anonymousnoreply@blogger.com