Recent content by Sagittarius

Welcome to D.C. Thank you for the crêpé récipe .. I adore Crêpés Suzette ..

Di Reston: Savory & Sweet Medieval texts are fascinating however, yes challenging to read. Irani (Persians) and Turkish cuisines have used saffron since the VI century .. The Silk Route .. It is also quite common in desserts in Iran and Turkey .. Spain is a fairly large producer (The...

Larry: One must soak the threads in boiling water for 10 minutes Larry, I am Barcelonés and have been preparing Paellas for a long time. Take 5 to 12 strands depending on how many people you are serving a Paella or Rice to and soak the threads in boiling wáter for only 10 minutes in a...

Mad Cook - Thank you .. Shall do some research .. Thank you for the idea and feedback .. Have a nice weekend ..

Beautiful photographs ..

Born and raised in Barcelona, Spain very close to the sea (walkable ) .. I do not know how to post a photo.

This sounds like a traditional Italian classic soup. I prepare a Minestrone which has roasted fennel in it and the stock is vegetables. I use fennel, zucchine or courgette, day old rustic country bread, parsley, tomato de-seeded and peeled, minced carrot, Extra Virgin Olive Oil, garlic...

Got Garlic - My typing error but could not correct Yes, I know. My neighbor had told me how she uses these products .. Fascinating .. Thanks for the feedback .. Have a lovely day ..

Welcome Megatrilloss. I have always prepared my meatloaf in classic tradition in the oven .. Why a crock pot verses oven ?

Skilletickler - Achiote Oil and Annatto seeds Skilletlicker, Thank you for posting the Video. I have a colleague from South America who uses Achiote Chili Peppers and Achiote Oil and Annatto Seeds. I have eaten Peruvian Cuisine in restaurants however, have never cooked at home with...

Cake Poet - Tagines Yes, I was thinking of a fish Tagine .. Thanks alot ..

Skilletickler - Threads of Saffran The classic Paella here in Barcelona or Valencian Levante regións, call for 12 saffron threads and they are soaked in ice wáter for no more than 10 minutes and then, one pours the saffran wáter with the threads into the rice in the pallera pan .. I have...

Cake Poet Cake Poet, Thank you for your feedback .. I have just returned from Castilla La Mancha´s ( I am from Barcelona and live there ) and attended the festivities of the harvest .. A Client bestowed me with a little gift of his saffran ( bio - organic) and I had also purchased some...

Gotgarlic Yes, I am a grand fan of Classic Persian, Irani cuisine. They have true jewels for rices .. Thank you for the link. Have a lovely day ..

Skilletickler Thank you for your feedbacK. Every year, Castilla La Mancha in Spain, Spain´s desgination of origin for Saffron has its harvest festivities .. With this is mind, a client of mine, is a producer and befriended a lovely gift and therefore, the question .. Have a nice day ..