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Old 09-01-2012, 04:17 AM   #31
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Originally Posted by Greg Who Cooks View Post
Achiote is reddish, is yellowish, although fresh tumeric is orange.

I just saw fresh tumeric in a mainstream (non-Asian) market: Whole Foods Market. They had a whole huge bin of it, more than I've ever seen in one place before. Good Asian markets have fresh tumeric (particularly good in Thai curries). Fresh tumeric is an interesting flavor I can't describe.

When I make yellow rice I usually just use a store brand, Mahatma. They get their yellow from saffron.

I'd call it mellow yellow but I'm just mad about saffron. (Google that: hint.)
interesting that the herbs/spices that impart yellow colour start off reddish greg.ties in with my earlier reply that the redder the saffron the better the quality.only ever seen/tried fresh turmeric once when bolas bought some in one of the supermarkets locally.like most fresh herbs/spices it had a totally different flavour to the dried version....wouldn't go eating it raw but when cooked the slices were as palatable as,say,a cooked slice of ginger...delish!
another alternative that can be grown yourself is marigold petals.they are known as poor mans saffron 'cos they release their yellow colour when fried.also very good for the eyes as a lot of eye health tablets contain lutein which is extracted from marigold petals.so,there you have it...grow marigolds...the natural insecticide(pyrethrum) in the leaves keeps away the greenfly/whitefly from your toms & other crops,the petals colour your food & they keep your peepers healthy...bank balance too compared to saffie.saffron crocuses are as easy as any other crocus to grow but you'd need dozens of plants for just one meal....hence the price i guess...that & the hand picking as steve said.still love the stuff tho'...bought some in costco yesterday...8 for 1 gramme....8000/kilo!!
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Old 09-01-2012, 09:08 AM   #32
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Quote:
Originally Posted by Greg Who Cooks View Post
Achiote is reddish, is yellowish, although fresh tumeric is orange.

I just saw fresh tumeric in a mainstream (non-Asian) market: Whole Foods Market. They had a whole huge bin of it, more than I've ever seen in one place before. Good Asian markets have fresh tumeric (particularly good in Thai curries). Fresh tumeric is an interesting flavor I can't describe.

When I make yellow rice I usually just use a store brand, Mahatma. They get their yellow from saffron.

I'd call it mellow yellow but I'm just mad about saffron. (Google that: hint.)
Why should I Google that? I have it on his Greatest Hits album.
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Old 09-01-2012, 09:17 AM   #33
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Why should I Google that? I have it on his Greatest Hits album.
Thats right!! LOL
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Old 09-01-2012, 01:57 PM   #34
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I made this with saffron and cooked it in a pressure cooker! No standing and stirring. It was wonderful.

Saffron Mushroom Risotto

Recipe, please purdy pleeeeeeeeeze?

Yummm Yummmm..........
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Old 09-01-2012, 02:57 PM   #35
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Recipe, please purdy pleeeeeeeeeze?

Yummm Yummmm..........
Thank you Kayelle. I will need to work it up. I can't do at this moment. Need to pick DD up and figure out what dinner will be. LOL Remind me if I forget because I have been scatter brained lately.
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Old 09-01-2012, 03:33 PM   #36
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Thank you Kayelle. I will need to work it up. I can't do at this moment. Need to pick DD up and figure out what dinner will be. LOL Remind me if I forget because I have been scatter brained lately.
Thanks MsM, and no real hurry on the recipe. I recently bought an electric pressure cooker and I've only used it once. Your shortcut Saffron Mushroom Risotto is just the ticket for getting the big thing down from the cabinet top.
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Old 09-01-2012, 06:06 PM   #37
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Thanks MsM, and no real hurry on the recipe. I recently bought an electric pressure cooker and I've only used it once. Your shortcut Saffron Mushroom Risotto is just the ticket for getting the big thing down from the cabinet top.
I have a stove top PC. Will that make a difference?
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Old 09-01-2012, 06:20 PM   #38
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Thanks MsM, and no real hurry on the recipe. I recently bought an electric pressure cooker and I've only used it once. Your shortcut Saffron Mushroom Risotto is just the ticket for getting the big thing down from the cabinet top.
Here you go Kayelle
MsMofet's Saffron and Mushroom Risotto (click for recipe)
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Old 09-01-2012, 06:34 PM   #39
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Thank you Kayelle. I will need to work it up. I can't do at this moment. Need to pick DD up and figure out what dinner will be. LOL Remind me if I forget because I have been scatter brained lately.
Just lately?????

Sorry I could not resist.. You know how I am. I love to know how you did that the easy way. Knowing how you did that could push me to buy a pressure cooker.
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Old 09-01-2012, 07:44 PM   #40
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Just lately?????

Sorry I could not resist.. You know how I am. I love to know how you did that the easy way. Knowing how you did that could push me to buy a pressure cooker.
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