tag:blogger.com,1999:blog-5092643544352465048.post2726104243488781973..comments2022-04-05T00:20:48.087-07:00Comments on Testing 123: Saffron Egg Drop SoupUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5092643544352465048.post-36938785236147498502012-02-03T08:31:39.045-08:002012-02-03T08:31:39.045-08:00terrible and expensive. I would have been better ...terrible and expensive. I would have been better off with kroger brand veg. stock! I think you're right about pre-made being more accessible.bridgmanpotteryhttps://www.blogger.com/profile/10552084024770335560noreply@blogger.comtag:blogger.com,1999:blog-5092643544352465048.post-8583541981151152332012-02-03T06:28:14.334-08:002012-02-03T06:28:14.334-08:00That is so cool! There might be a story in there s...That is so cool! There might be a story in there somewhere.<br /><br />Also, about the vegetable stock/ broth. I'm not a brand loyalty guy. Most things are best made from scratch, but I'm just not sure people will do that (most people). I'm attempting to make the recipes as unintimidating as possible. That said. I do like Imagine No-Chicken Broth. I guess that is worth noting because I feel the same way you do about the Pacific brand stuff. It's terrible. Sorry I didn't mention that earlier, but this is what recipe testing is all about.The Chubby Vegetarianhttps://www.blogger.com/profile/04959030083261100332noreply@blogger.comtag:blogger.com,1999:blog-5092643544352465048.post-63256187338898485962012-02-03T04:52:36.154-08:002012-02-03T04:52:36.154-08:00Saffron is a crocus that blooms in the fall- crocu...Saffron is a crocus that blooms in the fall- crocus sativus. You buy them in late summer, they send them in Sept, they bloom after Thanksgiving. All you need is full sun and well drained soil- like a huge pot or a raised bed. Brent and Becky's Bulbs tend to have the best prices- about 36/50 bulbs. You plant them pretty intensively, 10/sq foot, and they multiply over the years and will need to be divided if they stop blooming. Harvest in the morning by picking the flowers or snipping off/pulling out the saffron. I put mine in a small dish on a piece of cheesecloth on top of my toaster oven, then add them to an old saffron bottle I keep in the freezer. I had 30-40 blooms this year from my 2011 purchase of 50 bulbs, then we got a freeze before the rest bloomed. My older saffron "bed" needs to be dug and divided because they haven't bloomed in a year or two. Interesting to note that saffron is a traditional Amish ingredient b/c the PA Amish grew it so easily.bridgmanpotteryhttps://www.blogger.com/profile/10552084024770335560noreply@blogger.comtag:blogger.com,1999:blog-5092643544352465048.post-46832769100605742792012-02-02T17:32:20.351-08:002012-02-02T17:32:20.351-08:00What a roller coaster! I'm so glad it worked i...What a roller coaster! I'm so glad it worked in the end. You really had me worried there for a minute.<br /><br />Let's go back to something you breezed over....you grow your own saffron. Tell me more.The Chubby Vegetarianhttps://www.blogger.com/profile/04959030083261100332noreply@blogger.comtag:blogger.com,1999:blog-5092643544352465048.post-46947051201127222202012-02-02T17:04:31.313-08:002012-02-02T17:04:31.313-08:00First, I'll say don't bother making this i...First, I'll say don't bother making this if you don't have Sherry Vinegar. Second, I'll say that we were out (I didn't realize that when I signed up) and no midtown grocery store carried it. I went to all of them. Despite lacking a key ingredient, I soldiered on, as the soup was a good complement to last night's supper. I bought Pacific brand veg. stock and immediately wished, even after the doctoring, that I'd made my own stock with shiitake stems, leeks, carrots, etc. This is a flavorless orange stock with quite a lot of sodium for very little punch. The finished soup was pretty, gorgeous, even, with the golden broth, egg threads, and vibrant veggie garnish, but (even with trying to sub for sherry vinegar,) it was bland. We didn't even eat half of it. I debated pitching it and making it again once I'd gone out east to get the SV, but I didn't want to use another 1/4 tsp of my home-grown saffron threads on one recipe.<br /><br /><br />Fast forward to a text message from a friend at Whole Foods, Sherry Vinegar on its way. At lunch today, I added less than 1 tsp of SV to the remaining not-quite quart of the soup and it blossomed. It was hardly recognizable as the soup I'd served the night before. <br /><br />This is a visually stunning, simple but sophisticated recipe. I'm glad I made it, and I'm glad that I tasted it with and without the SV. Please emphasize that the SV is worth searching out.bridgmanpotteryhttps://www.blogger.com/profile/10552084024770335560noreply@blogger.comtag:blogger.com,1999:blog-5092643544352465048.post-50021617948291514792012-01-28T18:31:25.628-08:002012-01-28T18:31:25.628-08:00OK! No cheese, no problem. I changed the recipe fr...OK! No cheese, no problem. I changed the recipe from a totally home made stock to an easier hybrid (box stock/ fresh ingredients) version. Should work out just fine. You'll be the first to make it.The Chubby Vegetarianhttps://www.blogger.com/profile/04959030083261100332noreply@blogger.comtag:blogger.com,1999:blog-5092643544352465048.post-47178805639797389052012-01-28T18:18:11.425-08:002012-01-28T18:18:11.425-08:00yes please, though we're cheese-less.yes please, though we're cheese-less.bridgmanpotteryhttps://www.blogger.com/profile/10552084024770335560noreply@blogger.com