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Old 09-11-2017, 04:28 PM   #41
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Skilletickler - Achiote Oil and Annatto seeds

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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.

Skilletlicker,

Thank you for posting the Video.

I have a colleague from South America who uses Achiote Chili Peppers and Achiote Oil and Annatto Seeds.

I have eaten Peruvian Cuisine in restaurants however, have never cooked at home with these ingredients ..

Thanks again for the Video. Highly inspiring ..
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Old 09-11-2017, 04:35 PM   #42
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Most saffron Sweden uses in comes from Iran or Morocco , if I remember correctly. There is Swedish saffron too but that is expensive. I pay about 4 pounds for 1 gram, sometimes less at Christmas and sometimes more.

I will dig up my lovely recipe for saffron twice baked biscuits, it a favorite among my friend and neighbors. I just need to find it, my daughter has cleaned the bookshelf by hiding books she thinks are unimportant.
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Old 09-11-2017, 06:20 PM   #43
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Skilletlicker,

Thank you for posting the Video.

I have a colleague from South America who uses Achiote Chili Peppers and Achiote Oil and Annatto Seeds.

I have eaten Peruvian Cuisine in restaurants however, have never cooked at home with these ingredients ..

Thanks again for the Video. Highly inspiring ..
Achiote is a seed, not a chile pepper.
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Old 09-12-2017, 10:49 AM   #44
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Got Garlic - My typing error but could not correct

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Achiote is a seed, not a chile pepper.
Yes, I know. My neighbor had told me how she uses these products ..

Fascinating ..

Thanks for the feedback ..
Have a lovely day ..
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Old 09-12-2017, 11:27 AM   #45
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My eyes are starting to twitch.... I can't tell if it is the annatto seeds causing the reaction or just reading this thread.
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Old 09-12-2017, 12:02 PM   #46
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My eyes are starting to twitch.... I can't tell if it is the annatto seeds causing the reaction or just reading this thread.
I know the feeling...
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Old 09-12-2017, 12:06 PM   #47
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I know the feeling...
+1, I started to inhale the essential oil of truth, and I'm much better now. Thank you for understanding.
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Old 09-12-2017, 12:51 PM   #48
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Now that we are home and thank goodness genny is working, I was putting the spices back up that we took with. There's enough saffron left from last time we used it for at least 3 more dishes. So for 5ish dollars, we'll get 4 uses out of the little container we bought. I don't think that's expensive, especially if you are making paella or osso bucco and are already paying $$ for ingredients.

Actual temps on fridge were 37 and 66. Hardly any ice had melted as there was very little water in bottom of freezer.and bottom bin of freezer. Had some frost melt in deep freezer, so we'll have to defrost it after power comes back on to be able to get whatever is on the bottom.
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Old 09-14-2017, 11:18 AM   #49
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Good afternoon,

Of course, besides Valencian Paellas or Risotto Milanese, what other dishes do you use Saffron for ?



Thank you in advance ..
Cornish saffron cake. Sporry, never made it so not sure what it's like
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Old 09-14-2017, 11:27 AM   #50
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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.
You only use a little at a time and it keeps for ages if you store it correctly. You don't use it only for colouring. There's flavouring involved too.

If you work it out you've probably spent as much all together on your substitutes as you would on the good stuff. Always buy the saffron threads not the powder that calls itself saffron and isn't.

I'm not well off but I prefer whenever possible to use good ingredients and the right ingredients.

Buy better, buy less!
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