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Old 12-02-2014, 03:07 PM   #11
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Paella without saffron is sacrilege! We have no problem with it or truffles. Truffles capture the smell of the earth.
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Old 12-03-2014, 08:03 AM   #12
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Originally Posted by Steve Kroll View Post
Well.... that settles it then. I'm taking all you guys off the guest list for our next Paella Party!

(Although I suppose you could at least stop by and enjoy the Margaritas.)
Well now, let's not be hasty...I've never had a real Paella...a cioppino or two, but not Paella.
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Old 12-03-2014, 09:02 AM   #13
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Well now, let's not be hasty...I've never had a real Paella...a cioppino or two, but not Paella.
Right, don't be hasty! I'd be happy to eat the seafood!
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Old 12-03-2014, 09:58 AM   #14
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I've found with saffron that there's a small window of enough to flavor the dish and too much that makes it taste like medicine (that's the only way I can explain what I taste when there's too much). When using saffron, I always go by "you can always taste and add more, but you can't take it away."

Oh, and yes I love truffles. Nothing like opening a container or bag that one is stored in and getting that first major hit of aroma.
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Old 12-03-2014, 10:28 AM   #15
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I prefer turmeric in Paella myself as it has a gutsier flavor than saffron ( sorry Steve K. I may be a moron in your eyes but there we go) and so holds up better with the stronger ingredients such as chorizo sausage. However, it is good with delicate fish dishes where the flavor is more pronounced then. Have I redeemed myself Steve? Although, I do think it is very expensive so I tend not to worry about it. If I want to impress with a fish sauce then I will add a splash of Pernod instead although with that, Less is more I believe
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Old 12-03-2014, 10:30 AM   #16
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I've done truffles.............interesting but i think Cepes straight out of the forest are better on flavor
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Old 04-24-2015, 04:54 PM   #17
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Personally, I love it, especially in pulao. I find it's so easy to over power it, I only put it in mildly-flavoured dishes.
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Old 04-24-2015, 06:40 PM   #18
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Overrated and over priced.
I think that a lot of the problem is that saffron threads are often packed in clear cellophane packets or little clear glass jars. Saffron keeps better if stored in dark vacuum packaging. Exposure to light and air makes saffron deteriorate very quickly.

It's very expensive because it takes around 150 flowers to yield 1 g of dry saffron threads and production is very labour intensive.
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