Mike Raiford wrote:
> Kevin Wampler wrote:
> 
>> I looked it up and was glad to see that it's still significantly less 
>> expensive per weight than gold.  Of course you don't often use gold as 
>> an ingredient in food (not that I ever cook with saffron either come 
>> to think of it.)
> 
> Goldschlager.

That exact drink was actually the reason that I put the word "often" in 
there.  I suspect there's probably a few other dishes where it serves as 
essentially a very expensive form of food coloring.


> Oh, and I do have saffron in my spice rack. :D

I've never quite been able to convince myself to buy any.  Someday I'm 
sure I'll spring for it, but given that I mostly live on ramen, 
crackers, and pb&j it just seems like a bit much right now.

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