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Old 09-28-2011, 07:57 AM   #41
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four weeks ago to the day, i had a risotto disaster in my kitchen. i am back today to try again, hopefully with your help, to get it right this time. i'm ready with my prep work, excepting for the measuring and soaking? of my saffron threads (red, greek). just how does one measure those tiny little threads? anyone who tells me i need 1/4 or 1/2 teaspoon saffron, hasn't seen my saffron that i'm expected to measure. do i crush the threads into a powder, or count them? "a pinch" of saffron doesn't help me either. i have these saffron packets that contain .007oz, or 0.2g each. i almost went with using one whole packet, but decided against it because i don't want to overdo a spice that has such a strong medicinal smell to it--i have a small amount sitting in some white wine since yesterday. another thing with using this "authentic" saffron, i read (in my saffron google travels) that saffron should not be cooked, but added in at the end. i read also that saffron needs to be soaked from 2 to 20 hours before using. all of this information has me confused. can someone please tell me what you know from experience about saffron measuring and use? i promise i won't hold anybody accountable for any mistakes i make with this risotto dish--please, i need some closure here.... :)
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Old 09-28-2011, 08:03 AM   #42
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Risotto disaster? I must have missed that thread.
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Old 09-28-2011, 08:08 AM   #43
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I would use it very sparingly...u can always add more.
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Old 09-28-2011, 08:32 AM   #44
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Risotto disaster? I must have missed that thread.

yeah, well, it's still running these tortuous loops in my head--and still a sore spot, though i learned some valuable lessons. there are mistakes i won't repeat, but then i'm so adept at finding new ways to screw up. ergo, my tendency toward excessive and obsessive plannings of things....
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Old 09-28-2011, 09:31 AM   #45
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I hate when bad experiences keep playing themselves out in your head.
I hope your next time produces a better experience. I'm sure it will.
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Old 09-28-2011, 09:53 AM   #46
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thanks, pac, for the vote of confidence.

it is said there are two types of people in the world, the ones that say "this glass is half full" and the ones who say "this glass is half empty." however, the world belongs to the ones who say "what's up with this glass? excuse me, excuse me, this is my glass? i don't think so, my glass was full, and it was much bigger." :)
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Old 09-28-2011, 09:53 AM   #47
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Originally Posted by vitauta View Post
yeah, well, it's still running these tortuous loops in my head--and still a sore spot, though i learned some valuable lessons. there are mistakes i won't repeat, but then i'm so adept at finding new ways to screw up. ergo, my tendency toward excessive and obsessive plannings of things....
I can understand you, vitauta!

My biggest shame is that I cannot prepare a perfect spaghetti alla carbonara recipe.
And IT IS A SHAME, considering I'm a bl**dy Italian, and my uncle can do it, and my friend Giulio can do it, and I hate them.
But I simply cannot prepare it good enough for me. Good enough for me means that when I eat it, I have to cry and sing and be happy.

But I'm trying hard, I'll never give up!!! Now you have to prepare a perfect saffron risotto!
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Old 09-28-2011, 10:35 AM   #48
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thanks, pac, for the vote of confidence.

it is said there are two types of people in the world, the ones that say "this glass is half full" and the ones who say "this glass is half empty." however, the world belongs to the ones who say "what's up with this glass? excuse me, excuse me, this is my glass? i don't think so, my glass was full, and it was much bigger." :)
And then there are people like me, who drink right from the bottle.
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Old 09-28-2011, 10:40 AM   #49
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And then there are people like me, who drink right from the bottle.
ROTFLMBO!! I am so glad I WASN'T drinking anything when I read this!!
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Old 09-28-2011, 10:52 AM   #50
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I can understand you, vitauta!

My biggest shame is that I cannot prepare a perfect spaghetti alla carbonara recipe.
And IT IS A SHAME, considering I'm a bl**dy Italian, and my uncle can do it, and my friend Giulio can do it, and I hate them.
But I simply cannot prepare it good enough for me. Good enough for me means that when I eat it, I have to cry and sing and be happy.

But I'm trying hard, I'll never give up!!! Now you have to prepare a perfect saffron risotto!
okAY, i'm ready to go, luca! i want to cry and sing and be happy about my mushroom/saffron risotto! your vibes are so energizing! the pics of your own risotto preparations are exquisite, luca....
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