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From: root@bu-cs.UUCP (Barry Shein)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <531@bu-cs.UUCP>
Date: Tue, 30-Jul-85 18:33:11 EDT
Article-I.D.: bu-cs.531
Posted: Tue Jul 30 18:33:11 1985
Date-Received: Thu, 1-Aug-85 20:26:41 EDT
References: <216@utflis.UUCP>, <3345@drutx.UUCP>, <969@mtgzz.UUCP>
Organization: Boston Univ Comp. Sci.
Lines: 22

>	Saffron is the stamens(or is it the pistils?)
>of a particular crocus. How they ever figured out to use such a thing
>in cooking is beyond me.
>
>Sharon Badian
>ihnp4!mtgzz!seb

Whaddya mean? Flowers are pretty, people eat flowers, maybe someone
threw some flowers in their rice and it turned all yellow? On this fine
summer day in Boston (actually, its kinda muggy, but up here you don't
get picky) I call for a discussion of recipes for flowers.  I know
people eat them, I think I remember being served squash blossoms
(probably poison..."14 netters die after B.U. nurd forces them to eat
squash blossoms.") And let's not get real picky and start informing
everyone about things like that artichokes are really flowers so the
question is sufficiently answered by any artichoke recipe, you know what
I mean.

What I wonder about is the first guy that cut open an onion and came
running in, crying, that s/he found food :-)

	-Barry Shein, Boston University