I finally did it! I got some saffron for the time.
The first thing I made was plain risotto with parmesan and saffron. I didn't much care for it, but, then again, I'm not a huge risotto fan. Then I made paella (the best way ever to eat scallops) and liked it. Then I made arroz con pollo and loved it.
The best I can tell, saffron is has hard-to-place flavor that adds a depth to the other flavors present. But, I'm not sure how much I like it. At $15/oz, I'd like to be sure. I have a few strands left and would like to try something new.
So here's my question, do any of you have any suggestions for my last dose of saffron?
The first thing I made was plain risotto with parmesan and saffron. I didn't much care for it, but, then again, I'm not a huge risotto fan. Then I made paella (the best way ever to eat scallops) and liked it. Then I made arroz con pollo and loved it.
The best I can tell, saffron is has hard-to-place flavor that adds a depth to the other flavors present. But, I'm not sure how much I like it. At $15/oz, I'd like to be sure. I have a few strands left and would like to try something new.
So here's my question, do any of you have any suggestions for my last dose of saffron?