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What in the hell do I do with this anyway?

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Thread replies: 19
Thread images: 3

File: Iran_saffron_threads.jpg (497KB, 1613x1545px) Image search: [Google]
Iran_saffron_threads.jpg
497KB, 1613x1545px
What in the hell do I do with this anyway?
>>
confetti
>>
make rice look like piss
>>
>>7804987
what is this, is it mushroom?
>>
>>7804987
sell it and buy something nice
>>
>>7804989
is that a pizza place?
>>
>>7804987
>>7804996
hurr durr


saffron tastes like shit and has a really shitty odor, it is fucking terrible.
>>
Saffron is good on Rice. Shame it's so fucking expensive. I only eat it in a regular basis cause my aunt bought me a 75 gram bag in a street market in turkey when she went there. Was still somewhere around 50US$.
>>
Put it in sauces, on meat, use it for marinades, on rice. Pretty much anything you'd use spices for
>>
>>7804987
Put a pinch in your rice cooker and add chicken broth and maybe orzo
>>
>>7804987
All of these people saying put it in rice don't listen to them. this is the most foul fucking herb/spice whatever you want to call it on the planet. It's rare because no one fucking wants it but media tries to make a big deal of it.
>>
>>7805000
trips confirm best answer
>>
I've only ever used it to make paella.

It's not really anything special. It's just very difficult to produce.
>>
File: 1366508365106.jpg (102KB, 640x427px) Image search: [Google]
1366508365106.jpg
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>>7805633
>It's rare because no one fucking wants it
>>
>>7804987
Sell that shit to some asian faggot
>>
File: mickey.jpg (23KB, 346x347px) Image search: [Google]
mickey.jpg
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>buy bottom of the barrel cheap shit quality saffron from trader joes
>hurr durr saffron sucks
>>
>>7804987
Fuck up whatever you're making.
>>
It has a distinct earthy aroma that goes well with savory dishes. It is in no way extreme in flavor like posters here make believe. You will recognize it as a staple of local cuisines from North Africa to India, even if you don't know what it is.

>>7804987
Carefully roast it in some melted butter to make pilaf with.

>>7804996
It's the stamens inside saffron flowers. It's very flavorful but expensive because it must be hand picked with tweezers.
>>
Use it on paella
Thread posts: 19
Thread images: 3


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