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From: chai@utflis.UUCP (Henry Chai)
Newsgroups: net.cooks
Subject: Saffron
Message-ID: <216@utflis.UUCP>
Date: Sun, 21-Jul-85 21:45:32 EDT
Article-I.D.: utflis.216
Posted: Sun Jul 21 21:45:32 1985
Date-Received: Mon, 22-Jul-85 00:15:15 EDT
Reply-To: chai@utflis.UUCP (Henry Chai)
Organization: FLIS, University of Toronto
Lines: 8

I have tried to make Paella a couple of times.  The saffron I used was called
American saffron, and I have failed everytime to get that golden yellow
color typical of this dish.  Could it be that I'm using the wrong amount?
Or would only French saffron work??
-- 
Henry Chai 
Faculty of Library and Information Science, U of Toronto
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