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Old 09-10-2017, 05:51 PM   #21
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Quote:
Originally Posted by Andy M. View Post
My choice would be to just leave it out or choose another recipe rather than coloring the dish. Who are you fooling??
We all have differing opinions and choices. That's what makes this a great forum.
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Old 09-10-2017, 05:55 PM   #22
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You can buy it in very small quantities in the grocery. A home cook.is not going to use that much or that often. We usually get 3 uses out of the container that's around 5ish dollars. It's not like you have to buy 1 of those containers that a chef would use that costs 100s to 1000s. it has a very definite flavor and, as I wrote, you have to be judicious or you end up with food that tastes like medicine.
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Old 09-10-2017, 05:56 PM   #23
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Quote:
Originally Posted by Andy M. View Post
My choice would be to just leave it out or choose another recipe rather than coloring the dish. Who are you fooling??

In your previous post the insult was merely implied. I see we have moved past that.
The use of achiote seeds and, as GG noted turmeric, is very commonplace in Caribbean and Latin American cooking as well as other cuisines. I don't think anyone is trying to fool anybody, although some fools may reveal themselves.

One of the biggest influences on my cooking was the Daisy Martinez' Daisy Cooks PBS series and associated cookbook of the same name, which I mentioned here earlier. So that influenced my comments in this thread and most of my posts in this forum for that matter. It is not an attempt to fool you, good sir. I cook for myself after all.

More could be said, but why throw gas on the fire. I know you won't be able to resist the need for the last word but I'm finished with it.
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Old 09-10-2017, 06:21 PM   #24
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Originally Posted by skilletlicker View Post
...Will use achiote oil, annatto seeds & olive oil, for color knowing full well the taste is completely different.
This is the quote I was referring to. Has nothing to do with the authenticity of the other ingredients or Daisy Martinez.

If you're cooking for yourself, why would you alter the taste of the dish just to make the color right?
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Old 09-10-2017, 07:25 PM   #25
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I love my spices and herbs, but, saffron probably won't make my everyday list or even my special occasion list. Nor truffles.

Here is a cool thing, though, one of my friends that gardens a lot, he planted saffron crocuses for a fall harvest and is going to harvest his own saffron. That is so cool. If I came into possession of some of the right kind of crocuses, well, I'd be tempted to give it a go.
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Old 09-10-2017, 09:33 PM   #26
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Here you go, bliss:

Growing and Harvesting Saffron Crocus

And two links for buying bulbs:

https://www.whiteflowerfarm.com/910891-product.html

https://www.dutchgrown.com/products/crocus-sativus


Quote:
Originally Posted by medtran49 View Post
You can buy it in very small quantities in the grocery...
I get the small bottles from Trader Joe's. Last time I bought it I paid about $5, and I've gotten three uses so far. I think there is enough left for one more nice-sized pot of soup.
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Old 09-10-2017, 09:57 PM   #27
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Sounds like a tasty recipe but cooking 2" cubes of beef for 5-6 hours is a bit of overkill.
The recipe calls for chuck roast. That needs a good slow cook to get tender.

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Old 09-10-2017, 10:10 PM   #28
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The recipe calls for chuck roast. That needs a good slow cook to get tender.

CD
Yes, I realize that but 5-6 hours is more than enough to cook a whole 5 pound chuck roast. Two-inch cubes would take a lot less than 5-6 hours.
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Old 09-10-2017, 10:21 PM   #29
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Wait, annato/achiote and saffron are two entirely different beasts.

They taste nothing at all like each other. They also give most foods a different hue. Close, but no cigar.

I need to go back and read this over.
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Old 09-10-2017, 10:58 PM   #30
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Originally Posted by skilletlicker View Post
Saffron, like fleur de sel and white truffles, is just too expensive for me.
Will use achiote oil, annatto seeds & olive oil, for color knowing full well the taste is completely different.
Trader Joe's Saffron is reasonably priced. And you don't need much in a recipe. I never bought or used it till I found it at TJ's. Give it a try if you have a TJ near you.

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