Hi from Spain!

Welcome... i understand the difference regarding race issues between countries. I grew up in Jamaica although i was born in the US. Jamaica was a part of the British Commonwealth...

 

I just picked up some great Saffron from this lil place in dwntwn Naperville, IL.

 

Saffron is ridiculous in price. You cook??

 

It is, I like to dabble a bit in the kitchen. I'm trying to get a position at a new company, and they have an awesome tuition reimbursement plan...if that works out, I might moonlight if you will, in a culinary school. My ultimate task is to open a restaurant eventually (with me not necessarily the Chef), I have a love affair with food and a penchant (that doesn't agree with my pockets all the time) for fine dinning. Dido?

 

Yes. My best friend is Venezuelan awesome cook too and everyone tries to convince us we should start a catering business. We both cook the same way, dirty up every pan and destroy the kitchen. Neither of us likes clean up duty. So the joke is I said we need a guy like Hank Azaria, in the movie Birdcage, to follow behind us. :smt042

 

Yeah, it is. Especially here in NY where food is ridiculously expensive to begin with. I actually figured out that it's cheaper for me to order it online with the delivery charge included than it is for me to buy it in any of the stores near where I live.

 

"Saffron is worth more than its weight in gold. Its the cost of picking the saffron spices that makes it so valuable, the individual flowers of the female saffron crocus plant are hand picked, sorted and dried. The stigmas are them removed by hand. 200,000 stigmas to 1kg of saffron. At 3 stigmas a plant thats an awful lot of saffron bulbs. Each Saffron filament is one red stigma from the flower of the Crocus Sativa plant, and there are only 3 stigmas per flower."

http://www.saffronspices.co.uk/saffron-price

A paella without saffron is a no-no

 

Oh, I'm so the opposite, I clean as I go, by the time I finished cooking, the kitchen is now cleaner than when I started lol.
I'm into Savory, Fusion type stuff. Everything I make can't be dry (vs moist), a lot time has sauce with it. I want to have different levels of flavors, and bold (not overpowering, but there), so I'll combine different cuisines to get what I want.

That's fucking crazy and ridiculous.

Yes-Yes, so true. Saffaron is worth it in the long run. You would have thought scientist would ave figured out a way to engineer the crosus to yield more, lord knows they do for everything else.

 

I found the same with ordering saffron online. I don't know why but the price is better, perhaps bulk sales vs local.

I am impressed wih all the men cooks around here Fresh, Paella and Raocha. Women love men who can cook.

 

Errr.... me no man, me: :smt061

 

Sorry. You didn't say in your intro.

 

No probs!

 

Welcome to the site. Were you dissed like Lewis Hamilton and other Black footballers? If not you had found a oasis somewhere in that country.

 

Huh?

 

exactly. lol

 

Belated Howdy, Hej, Hello, Bonjour, Wilkommen, ad infinitum...



























OpinionsCartoonStudios@Yahoo.Co.UK

 

Buenos dias senorita Paella. Me llamo Anten. Soy del estado de Ohio en EE.UU. Espero que sientes bien. Lo siento mucho pero no me practicalo mucho hablar en Espanol porque no me encuentro mucha gente durante la corsa de un dia que lo habla. Espero que pudras a comprender este mensaje y espero que mi Espanol no es tan malo. Tenga un buen dia...

 

Thank you AMDB and Anten!

Anten, te entiendo perfectamente, ¡muchas gracias!