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Post by 32Green on May 13, 2017 8:45:41 GMT -5
Salt arguments. You could almost pick out who would take each side of the subject before it began. lolz
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Post by Deleted on May 13, 2017 9:11:11 GMT -5
Salt is salt. There is no flavor difference due to the salt. Smoked, yes. Other minerals, yes. But salt is salt. Agree fully on Kosher Salt. Agree fully on the plebian shit that is American butter. So not true. This site is where I get a good deal of the hard to find salts. I also live 10 miles or so from a Penzey's spice store. The only place I can find legit Saffron for my home made Rice-a-roni I make. www.seasalt.com/Do you have Trader Joe's by you? Best price for true Spanish saffron. |
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Post by tkasper01 on May 13, 2017 10:31:30 GMT -5
So not true. This site is where I get a good deal of the hard to find salts. I also live 10 miles or so from a Penzey's spice store. The only place I can find legit Saffron for my home made Rice-a-roni I make. www.seasalt.com/Do you have Trader Joe's by you? Best price for true Spanish saffron. Yes I do actually. Imma gonna stop in there this weekend now. Thanks |
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Post by Big L on May 13, 2017 10:52:27 GMT -5
Salt arguments. You could almost pick out who would take each side of the subject before it began. lolz I'd like to buy an argument. |
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Post by Deleted on May 13, 2017 11:08:55 GMT -5
Do you have Trader Joe's by you? Best price for true Spanish saffron. Yes I do actually. Imma gonna stop in there this weekend now. Thanks This is what it looks like. Seems to sell out a lot so call before going over.  While you're there, check out their organic olive oil popcorn. I'm addicted to the stuff.  |
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Post by ricard78 on May 14, 2017 6:13:05 GMT -5
Spanish saffron is not that good, I live there. The best is Afghan Saffron, I don't live there. beautiful |
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Post by Big L on May 14, 2017 6:15:23 GMT -5
Real saffron comes from Iran.
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Post by tkasper01 on May 14, 2017 6:47:42 GMT -5
Real saffron comes from Iran. No wonder it s so fucking expensive. I mean like 20 bucks for an 1/8 ounce. Ya only need a thread or two though. I will try TJ brand though. Maybe I need a bit more but worth the look. |
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Post by Deleted on May 14, 2017 11:52:59 GMT -5
Spanish saffron is not that good, I live there. The best is Afghan Saffron, I don't live there. beautifulReal saffron comes from Iran. Unless you want to take out a mortgage, Spanish saffron is just fine for most recipes. I understand being a purist. But there are times when you need to say go fuk yourself when ingredients cost that much. And yes, I know what a laborious process it is to produce an ounce of saffron. |
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Post by Warfish on May 14, 2017 11:54:16 GMT -5
I think some folks missed the point. Be assured, there is absolutely no difference whatsoever in one salt from another in the SALT portion. The differences are in the other chemical compounds that hitch a ride on/in the salt. In other news, Saturday Mission of Rosebank drams was completed successfully. And was most pleasing. Also, southern biscuits, aged ham, pimento cheese, caramelized onions and date jam was so good, I literally had it twice. Good times had by one and all, food and scotch both. I love this place so.  |
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Post by Deleted on May 15, 2017 7:45:00 GMT -5
Stokes: How went the veal roasting/rotisserie-ing?
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Post by Big L on May 15, 2017 9:48:38 GMT -5
I had the butcher trim up my filet. Took a slab of fat and tied it to the top of the roast. Seasoned it and cooked to med rare. Fat came off and left with a succulent piece of fork tender beef, with some awesome gravy. Also made mashed potatoes and used some cream cheese for the first time. Not bad at all.
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Post by Jets Things on May 15, 2017 10:19:43 GMT -5
I had the butcher trim up my filet. Took a slab of fat and tied it to the top of the roast. Seasoned it and cooked to med rare. Fat came off and left with a succulent piece of fork tender beef, with some awesome gravy. Also made mashed potatoes and used some cream cheese for the first time. Not bad at all. Try is with any variety of Boursin cheese next time. |
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Post by 32Green on May 15, 2017 13:15:09 GMT -5
I had the butcher trim up my filet. Took a slab of fat and tied it to the top of the roast. Seasoned it and cooked to med rare. Fat came off and left with a succulent piece of fork tender beef, with some awesome gravy. Also made mashed potatoes and used some cream cheese for the first time. Not bad at all. Try is with any variety of Boursin cheese next time.   |
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Post by Deleted on May 15, 2017 13:16:30 GMT -5
Try is with any variety of Boursin cheese next time. RLLOL. Had not seen that gif before. |
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