/ck/ - Food & Cooking

>>16019104
Yeah I mean I guess that's my point. It's just over-glorified food dye that adds just a slight metallic flavor. The saffron rice I made last night was great, perfectly executed, etc. However, it was much more the cardamom, cloves, and cumin seeds that gave the rice its actual aromatic flavor. I guess my conclusion is that saffron by itself is nothing, but when added to some spices, the subtlety it adds goes a long way.

"Less is so much more." - Saffron, 3,500 BC.

>>13823307
you should read old KitchenConfidential posts on reddit
positive most of the original posters were old chan folk

I recommend becoming a moderate drinker.

>>9655530
hair of the dog in the morning sure helps the hangover but it never gets rid of the hangover....

The shakes however is a form of withdrawl. I don't have them yet thankfully

>>9649492
3 fingers of whiskey/rye/scotch neat.

if you're cheap over some rocks

Anyone else turn full hermit while sober?