/ck/ - Food & Cooking

>same color
>same flavor
>gentile-priced instead of the alternative

>>13137625

are those $10 things of saffron at stores actually safflower?

>>13137702
Of course. And even a professional chef can't tell the difference, so why would you worry about it?

i don't think i've ever had anything that was supposed to have saffron in it.

>even a professional chef can't tell the difference
i'm not sure why that should mean anything. most professional chefs have ruined their taste buds with cigarettes.

>>13137769
Most chefs have gone way past wanting to make good tasty food into the realm of novelty, where things that taste weird and bad are sought after as "challenging."

But who can tell the difference between saffron and safflower? Nobody, that's who.

Anybody else have some ingredient substitution protips? I do know that many restaurants substitute lumpfish for beluga and the silly goyim can't tell the difference there either...

>>13137625
Went to an Iranian restaurant with iranian "friends" once. Don't know if the guy was ballsy enough to cheat or that of it's commonly accepted.
The iranian community in europe uses real bags of saffron as a substitute for money in order to bypass the limits on how much money they can withdraw and transfer. Someone other than me needs to know this I'm afraid they'll come to me one day

>>13138158
Don't fear death, you're doing the right thing.

>>13138167
Anon you don't get it. I'm talking thousands of dollars changing hands everyday in small sacks. This shit gets in no problem and that allows them to stack the cash they can withdrawn each day.
God knows what they do with the money. Outside of buying medication not available in persia because of trade restrictions, that I know of.

>>13138194
Iranians are all in a mafia, every one of them.

>>13138194
Iranians are like the jews of islam, stay vigilant and never turn your back on them!

>>13137625
I'm from Milan, the birthplace of risotto with saffron, and I'm very used to the spice. I guarantee that I can recognize saffron from safflower blindfold very easily. The taste is clearly different.
>even Michelan-star rated restaurants substitute it with impunity
Source? saffron is expensive put it takes very little of it to season a dish.
I don't think a renowned restaurant would risk screwing its reputation just to save a couple dollar on an expensive dish.

>>13137625
OP here
>I buy my saffron from Dollar General

>>13138194
Got a source on this?

>>13138536
>pretending the "saffron" you get from goat fuckers isn't also safflower
you got memed

>>13138471
No, you couldn’t. You’ve been eating safflower for ages and couldn’t tell.

I learned this standard substitution from an Italian chef, Angelo.

>>13137625
They probably taste comparable, but as someone who eats a lot of flowers I highly doubt that two completely different genuses taste truly identical.

Also, this is the board where people are insisting that Aunt Jemima tastes identical to maple syrup so it's hard not to take everything with a grain of salt.

My Mom makes it with real saffron

>>13140251
pls teach me how to eat flowers anon

>>13140251
>t.

>>13140251
what flowers do you eat and where do you get them

>>13140189
European laws are incredibly strict about food frauds and inspections are very common. I don't think they could sell safflower for saffron that easily.
Besides, you can buy saffron threads instead of the powdered stuff and those are easily dishernable from safflower because they are smaller, thinner and of darker color.
>I learned this standard substitution from an Italian chef, Angelo
Saffron in Italy is not even that expensive. The best you can find in supermarkets costs like 4 or 5 euros for a 4-sachet pack and each of them is enough for 2 persons.

>>13140251
based flower eater

>>13137709
But the ingredients list says "saffron"

This is the saffron I usually buy here in Italy, it clearly states that it comes from the actual flower.

Also, it's € 2,88 (very often 40-50% discounted) for a 4 packs, and each of them makes two servings.
I've never heard of safflower here...

>>13137625
>ordering large quantities of saffron rice and seafood at a good restaurant, served by an elderly professional waiter wearing a bowtie
>chink tourists will STILL wear those ugly fucking puffer jackets
I live in a city flooded with chinks and they all wear these ugly as sin jackets. Chinese people have no fucking taste, they have all the same cultural refinement as the dirt-farming peasants they were just 50 years ago.

>>13140335
>pls teach me how to eat flowers anon
You uh... stick some flowers in your mouth and chew anon.

>>13140418
Nobody is inspecting restaurant kitchens to see if they’re passing off safflower for saffron. Which they are.

>>13140444
Permissible under trade name clauses.

>>13140483
Puffy jackets filled with top quality down are expensive. Of course the chink variety is filled with nylon batting, but the important thing is to look rich. It’s why Asians all love those expensive looking purses or their knockoffs. Even the men.

>>13140514
They could cost ten thousand fucking dollars for all I care, they still look like a bunch of tubes made of trash-bags that have been sown together into a shapeless ugly coat.

Modern Chinese tastes and fashions exhibit all the worst excesses of nouveau riche simpletons.

>>13140521
Well they are soulless bug people for the most part. They need Jesus, and Jesus scares the Chinese government worse than anything.

>>13137625
>even professional chefs can't tell the difference
So what's the problem?

>>13140549
None, it’s liberating. Safflower is so cheap that you can use it with abandon.

>>13140341
>reptar

>>13137625
What's this obsession of jealous poor tastelets coping with their inferiority with "substitutes" and gloating about it. Next thing you'll say is that nobody can distinguish truffle oil from real truffles.
If you can't distinguish saffron from safflower you're a tastelet, try a milanese risotto with each and actually taste it instead of gloating about knowing restaurant scams.

>>13140549

People with too much money can't lord it over the poories.

memegredient, no thanks

>>13137625
Post the fucking link, OP. All I can find are petals.

>>13140335
>>13140350

Just look up which in your area are edible and try them. Many many are. Violets are tasty, redbud is really good as are day lilies and squash flower. I grow some and forage for others.

>>13140557
So when you go to the store, how do you find the incredibly cheap ones? Everything I see is labeled and priced as saffron, I've never seen safflower stamens advertized for a super low cost.

>>13140286
Your mom doesn't even know who your real father is.

>>13140710
Couldn't have said it better.
those are the same people who think that expensive wines are a scam and exactly the same as their shitty boxed wines.

>>13140509
I suspect only really shitty restaurants would try something like that.
Saffron and safflower are easily distinguishable by anyone whose tastebuds are worth a shit. Ruining your restaurant's reputation for what, saving like a dollar on a dish?

>>13140251
based as fuck

>>13142554
Yeah assuming OP is right (doubtful) and almost all saffron sold is secretly safflower then it would be like the wasabi situation where most people can't tell the difference because they've never had the real thing in the first place and highly unlikely side by side.

>>13141865
Well I mean technically expensive wines can be considered "a scam" depending on perspective. If you're of the perspective that a thing needs to "taste better" directly relative to its cost, then certainly even the most distinguished palates would likely agree that it's not TYPICALLY worth the price jump. But expensive wines have little to do with the end result. Their prices are determined by the vineyard they get their grapes from, the condition of the grapes (did they contract to exclusively by the highest quality grapes from the crop?), the process by which they make the wine, the combined experience and accolades of everyone involved in the process to ensure the perfect batch is created, and of course how long you ferment and age your wine to reach the target state. All of those variables can significantly raise the cost of producing that single bottle of wine. Of course I would argue that it usually does end up making the highest quality wine - however, there comes a point where all of those factors are not necessary in order to arguably reach a certain quality in final product. It's not impossible for an experienced wine maker's mid range offering to use the same care but perhaps doesnt specifically use absolutely perfect grapes but still gets a comparable result out of it.

tl;dr most people dont view expensive things with the right perspective and rampant consumerism has tried to sell us on the idea of a brutal meritocracy of purchasing power so it makes sense that many people think expensive things are scams.

>it tastes the same
Then I don't care.

>>13142666
It’s all about the name on the label and how much you bribe the Wine Spectator people. Most “top quality” wines are poisoned with way too much sulfite, and because sulfites cause a bitter flavor, the industry has pushed that as a desired trait.

I wouldn’t drink any wine which has been killed with sulfites.

>>13142574
OP is right. And yes, it’s the same as the wasabi situation.

>>13141909
Actually in blind taste tests nobody can tell the difference. Same flavor, color, aroma.

>>13140251
would love to learn about eating flowers, also, why the fuck are you eating from a napkin

>>13141079
are there any sites you recommend to lookthat type of stuff? for example which flowers i can grow?

>>13143403
give a goddamn source

>>13143464
I keep telling you fags, I source my safflower stamen on Amazon.

>>13143450
>>13143459
I would find a book like pic related that's appropriate to your area, I have a small collection of guidesbut that's one of my favorites. Also you could just google. In actuality most flowers are edible unless the plant itself is poisonous, some just taste better than others and smell is often an indicator. The base flavour of flowers is very neutral though.

So rose petals for instance are very perfumey and unpleasant on their own imo. Violets are a little peppery, redbud is nutty and sweet and day lilies taste like soft buttery lettuce. The unopen pods are amazing. Also wild mustard flowers are a favorite, they're a little sweet at first and then a rush of intense fresh mustard flavor.

>>13143450
Ohh and that's a tortilla it's all on lol. The purple flowers are dame's rocket which are a little spicy and dandelion which is sweet and bitter. I make fritters out of them too which are quite tasty.

>>13143486
Do you buy it labeled as safflower?

I call bullshit on all the stuff marketed as saffron is actually safflower. In most places that would be mislabeling ingredients which is illegal, also having worked on a farm there are food inspectors and other authorities. Someone somewhere would take note that the places supposedly producing saffron have fields full of thistles instead of fields full of crocuses.

>>13143486
then you're buying petals, not stamens. Amazon doesn't sell stamens. Stop calling them stamens and call them what they are: petals.

>>13138747
>dude is witnessing shady deals and monetary sanctions transgressions firsthand.
>Dude just give your name out there.
Nice try

>>13140251
That reminds me I have a recipe for fried roses somewhere but I can't find it anymore.
It was a print from a french magazine so maybe it ended up on internet though

>>13145684
Who asked for your name?

>>13145690
That actually could be tasty. In a sweet batter and then fried up.

>>13143403
>And yes, it’s the same as the wasabi situation.

That would mean they don't taste identical at all.

>>13147347
Yeah they probably taste similar but there's no way they're identical. Also the whole "professional chefs couldn't tell the difference" is kinda BS as well. Half of these people couldn't even guess the fake meat.

>>13147383
They taste identical.

>>13137625
>Michelan

Great tip, OP!

>>13137625
>safflower stamens
Being served literal plant vaginas.

>>13140251
Is Saffran literally just blåsippor?

>>13137625
If you can't tell the difference why do you care?

>>13148022
Because safflower is cheaper and based? This is an informational thread for the home chef, in addition to being educational so you don't get ripped off by (((chefs))).

>>13147791
Have you personally tried both side by side? Why should I believe you even if you think they did? You're really saying that the stamen of a kind of crocus tastes *identical* to the petals of a type of thistle?

>>13148101
But what stores sell them cheap and labeled as safflower petals? I've only seen saffron for sale.

>>13148179
If it’s cheap, all stores.

>>13148167
Yes of course, I prepared saffron rice with saffron and safflower, and my wife and I both tried it blind. There was no taste difference at all.

>>13149347
So you bought stuff labeled as safflower? Where did you get the real saffron and how did you know it was real? Did you just try it in rice or did you taste the flavor of the actual flower?

>>13149364
You seem really bothered and irritated. Safflower and saffron taste the same and can be freely interchanged. You have been getting ripped off, just accept it. In fact, you may never have had real saffron in your life - how would you even know?

Just use tumeric. Same shit both turn rice yellow.

>>13138158
Wtf am I reading?

>>13149682
>how would you even know
If you've never had saffron, how would YOU know that they taste the same?
>Tests have shown
You still haven't linked shit, we're just supposed to trust you because you smell like hair grease?

>>13149682
I'm neither bothered nor irritated, I don't even particularly love saffron and don't actually care if it's all safflower. But your whole story does sound kind of fishy and you're not providing very good evidence.

I've never seen something labeled as safflower petals for sale, that's why I asked that. You are at once saying it's a cheaper alternative while at the same time saying virtually all the stuff sold as saffron isn't at all. So if it's always labeled and sold as saffron how does that make it a cheap alternative?

And you say you've tried both side by side and they were identical, but how did you know for certain that the real saffron was real?

>>13149682
Also I asked if you tasted them on their own as well as in the rice is because that's not really the best test. If you made two pots of rice, one with a bit of oregano and the other with a bit of thyme I would bet a lot of people would have trouble telling the difference, but those two obviously aren't identical.

>>13138158
>>13138194

not sure if you mean they're actually smuggling currency in saffron bags, or that theyre using saffron as payment between each other, in other words in kind payment (commodity used to settle payment, which can avoid taxes).

>>13151384
Saffron and safflower taste the same, can be freely interchanged, and all restaurants sub safflower in for saffron.

>>13151633
That you're avoiding answering the actual questions makes me seriously question what you claim. Again do they buy it knowing it's safflower? Is that how it's sold? If almost everything labeled saffron is really safflower how did you know when you tasted side by side that the "real" stuff was real?

>>13151646
You’re engaging in pilpul, and I’m refusing to play. My rebbe told me never to entertain pilpul from strangers.

>>13140251
> Aunt Jemima tastes identical to maple syrup
As a Canadian with strong opinions on the different grades of actual maple syrup (no 3 dark master race) reading that caused me physical pain

>>13151655
I actually had to look that word up lol. But no, you are making extraordinary claims and I am giving you the benefit of the doubt to convince me it's not BS.

You claim they're identical which though I'm sure they're similar does not sound very believable as someone who has tasted many different kinds of flowers. That's why I asked specifically about tasting them and gave the analogy of thyme vs oregano.

You're also claiming all the stuff sold as saffron is secretly safflower so I asked for specifics about that. Like, if as you say you had both side by side, how did you know the real stuff was real?

Right now you're making extraordinary claims and just saying we should believe you because you say so. If you're refusing to answer even basic questions about what you claim is personal experience you just come off as a troll. Why should I take your word as fact with zero evidence or even explanation?

>>13151663
I'm Canadian too hence that example and given the claims on here is why I am questioning what OP claims.

>>13151749
Go out and try it yourself. It’s obvious that you don’t believe me, which is fine, I couldn’t care less. I’m just telling you how it is.

Now, you’re free to either stuff it up your twat, or take this bit of wisdom I’ve designed to grace you with and at least investigate it. Either way the world at large won’t notice. But safflower is indeed used in every fine restaurant as a substitute for saffron, and the diners are not told, and none notice. You would need a gas chromatograph to discern them. I have an extraordinarily keen sense of taste (and smell), even more than a super taster. As an Ubertaster even I can not tell the difference.

There is no substitute for personal experience, and the authorities (restauranteurs and chefs) won’t be honest with you about this dirty little secret either.

Or, as we said in the old neighborhood, shine up.

We could have those Jewish women with that Jewish cooking show do a test!

>>13151799
>Go out and try it yourself

I would very much like to.

That's why I'm asking such pointed questions about the labeling and marketing of safflower as saffron. Since I've never seen safflower petals labeled as such for sale, and you claim most of what's claimed to be saffron is actually safflower then how do I know which is which? How did you know?

It sounds like you've worked in a kitchen where safflower was used as a substitute and that's why I asked about how it was labeled.

>>13151866
See you’re doing that pilpul thing again. It’s not very convincing, and doing it over and over even once you’ve been called out on it isn’t chutzpah, it’s just stupidity. It’s been overdone everywhere, people are noticing.

>>13151892
I looked up that word and it's nothing like the questions I'm asking. You say I should try for myself, you also say almost all the saffron sold isn't even saffron. You won't even tell me how or where you sourced real saffron. Those really sound like unfair questions given the information you've given in this thread?

You make claims, don't explain even the basic details and then throw jewish buzzwords at me when I ask for details. You can see how this all looks like trolling, right?

>>13151892
Also calling yourself an unbertaster as a form of proof is pretty lulzy. This >>13147383 video has a guy claiming the same who got almost every blind taste test of very different meats wrong.

I would love to try both side by side but I'm not going to grow my own crocuses just for it, so how do I know which is which? Absolute 100% serious question, where did you get yours? Which brand or brands are deffinitely safflower sold as saffron? Or do I have to look for labeled safflower? These should be simple easy questions to answer if what you're saying is true. You must remember that side by side tasting...

>>13151892
Also doing some googling now, considering that people used to be executed for trying to pedal one as the other, it's really really hard to believe they're identical. https://zaffrus.com/blogs/articles/saffron-is-not-safflower

Safflower is very easy to grow and easy to harvest, if the two were indistinguishable to even the most trained and sensitive palets then why the fuck would real saffron be farmed for centuries and people punished for trying to cheat?

>>13152047
>>13152002
>>13151945
And of COURSE the fujo whore is the first to be defending shitty homophobic Iranians

>>13152053
What the fuck are you talking about now? Who am I defending? Take the racist shit back a step and let's focus in facts.

Also just to be clear, I don't doubt at all that a cheap substitute is sold. I just doubt that a crocus flower and thistle flower taste identical.

And you're the one claiming there is false marketing and then refusing to give any evidence other than I should believe you or I'm a filthy jew. Seriously?

>>13152047
They were executed because it's obvious that they are indistinguishable.

Look at you huff and puff. Here's what ya do - you either shut your stupid face, or you do a double blind test yourself. No authority will be sufficient in the face of one's own experience.

The answer to failed pilpul is NOT more desperate pilpul. Or maybe that is, and it explains how the Overton window is shifting right so rapidly these last few.

>>13152075
Nah it's your style of argumentation, it outs you every time. Talmudic training causes a sort of stereotyped action whereby you can't help but act out the various aphorisms you learned, it's automatic, and you couldn't stop yourself if you tried.

A single drop of water can wear away a great stone and all that.

>>13152075
>treating homophobes like people
some fucking ally you are

>>13152091
this exactly. the fact that she is INCAPABLE of shutting up about gay shit and crying about jesus doesn't help either

>>13152085
>They were executed because it's obvious that they are indistinguishable.

Lol okay

>do the test yourself
I'd love to if you shed some light on how to source real vs fake given your claims that most of what claims to be real isnt.

>>13152091
I don't care what word you use. Making claims and then refusing to back them up or give details is bullshit.

>>13152110
What does homophobia have to do with anything? Jokes on me for taking OP seriously at all. I should have known trying to figure it out would just lead to racist rantings.

>>13137625
>even professional chefs can't tell the difference
Then does it even matter?
Why does anyone uses real saffron?

>>13152146
Exactly! Why is it even still grown if that's true?

>>13152154
Who says it's grown still? Maybe in small quantities, but certainly not for the restaurant trade.

>>13152137
Why the fuck are you even here

>>13152174
To shit up the board and drive people away from the non-advertorial threads.

The sponsored threads are aggressively bumped while the non-advertorial threads are downvoted by sageing them and bumping several advertorial threads, thus keeping the front page loaded with ad threads.

It's literally their job to keep the front page brimming with ads.

>>13152167
Because as I said earlier >>13145612 I haven't worked in a kitchen much but I have worked on farms and there are inspectors and other authorities who check various things. Unless every official is paid off by Big "Saffron" it's going to be noticed that they're growing the completely different kind of plant.

And again, if you're seriously questioning if it's grown at all any more and if so only in small quantities... then where did you get yours?

And don't throw that jewish shit in my face again, it's a perfectly valid question given your claims. You actually got to try both side by side, so how? What were the circumstances?

>>13152174
I'm trying to figure out what amount of what OP is saying is true.

I am the guy who eats a lot of types of flowers >>13140251 and I found the base claim of them tasting identical unlikely. But then OP started making all sorts of other claims like all the stuff sold as saffron isn't and the whole thing seemed fishy.

I am honestly just trying to figure out what's true and what isn't. He's the one who claims real saffron is nigh impossible to find yet calls names if asked where he got to try his. If anyone here us trolling, it's him. I'm just trying to figure that out.

>>13152186
If my job was to filter ads to the top, why would I keep bumping your thread? Lol I'm starting to think you might just be a nut.

>>13152266
Are you bumping it though?

And why do you think it's mine anyway?

>>13152259
So acquire both, from trusted sources, and do a blind taste / aroma / color test. It's quite simple.

>>13152002
I have some saffron crosuses in my yard, i harvest some every year, and it does taste a lot different from the safflower bullshit.

>>13152293
Check the catalog when I post. Also read my posts in the thread. I have actually saved this thread from 404ing several times now.

>>13152301
Nobody believes you, you never even heard about safflower until this thread.

Great try though. We're all thoroughly convinced.

>>13152298
Ohh I'm definitely going to. I've never cared for saffron, but perhaps I've never had real saffron. Like I say I'm a bit of a flower connoisseur, and I haven't tasted many thistle family that were very pleasant. But I also haven't tried a safflower flower. The flavour of flowers though is often similar to the rest of the plant which is why the similarity is questionable to me.

Pic related delicious trout lily.

>>13152301
To be fair, freshly harvested and dried would probably taste very different from even real saffron from a store.

>>13152405
yes the stuff from the store loses a lot of flavor. Freshly harvested and dried gives a very strong saffron flavor, you really dont need to use a lot of it to still get a ton of flavor. Whats nice is that your entire kitchen smells like saffron too when you dry the stems

>>13152357
have sex, incel

>>13138415
muslims are just jews that dont drink

>>13152453
They drink.

>>13151663
>>13151663
Forget day of the rake, we will just serve you aunt Jemima.

>>13152416
Please stop making things up on the Internet to try to impress people.

>>13152628
they are not made up, you sounds like a fucking autist mate

>>13152968
When will you get to harvest again?

>>13151655
>>13151892
>your questions are getting too close to forcing me to admit the truth
>my rabbi has warned me about people like you
>I refuse to answer anything else, it is my FAITH!

Holy shit this is literally real.

>>13152968
Please provide proofs then.

>>13153223
This. It's around the season for them. Even if they're past blooming or not quite bloomed yet you should still be able to take a pic.

>>13153252
they bloomed last week, i harvested them last week also, here's a picture of the dried stamen.

>>13153325
sorry for the lighting, it's 2 at night over here and my phone is crappy

>>13153089
next year around the same time of year as now. Though last year was weird and they bloomed mid december, but we had a weird winter/autumn

>>13153325
Flower guy here, those look amazing! Did you buy the bulbs and were they simple to grow? Are you in the UK? (Guess based on timezone)

Pic is a reminder that even though flowers are fun and tasty, always check before you try. These are poisinous enough that this cluster of flowers could kill a horse.

>>13153364
Yeah i bought the bulbs online and planted them a couple of years ago. I only bought around 5 bulbs, i cant really remember, so my harvest is only small. They are very beautiful flowers but sadly you dont see them very often, and since i'm too lazy to maintain my yard it's often pretty hard to even see them (i planted them between reeds that get quite tall).
I live in northern belgium btw.

>>13153364
and yeah they're very simple to grow. I simply buried the the bulbs in my own soil and never did anything to them. They will bloom around this time of year, but the flowers wilt very easily. I Generally just pick the flowers when i see them when i stroll through the yard and harvest the saffron.

>>13153364
I'm not huge into edible flowers but I eat squash flowers and my lawn daisies all the time. It's good stuff. Sometimes I pickle the lawn daisies in my leftover brine from home fermented kraut.

>>13153391
zucchini flowers are also pretty nice. I stuff them and dip them in a light batter and then deep fry them. It's kind of a gimmick since they dont have that much flavor, but i still like it

>>13145665
I see what look like stamens under safflower tea or American "Burger" saffron

>>13153394
I like them that way or just thrown into a stir fry or miso soup right when you serve.

>>13153404
fuck ok OP here I'll take a photo of what I have, give me a moment

>>13153410
i'll try that next growing season, love miso soup so that might indeed be a nice addition

They are definitely stamen.

>>13153422
Yea I was agreeing with you. How long does that bag stay usable? Wtf can I possibly use that much for?

>>13153422
i'm the guy with the legit saffron stamen posted above. Yeah those are stamen indeed. They look a lot smaller than actual saffron stamen and i know from experience that they dont taste the same as what you have. The small amount that i had drying last week really smelled up my entire kitchen, and it's probably less than half a gram of stamen, it has a ton of aroma

>>13153429
I've had mine for two years and the law of gas pressure states that it's unlikely for things to lose their volatile essences if kept well sealed.

>>13153431
Side by side gram for gram they taste the same, have the same aroma, and even produce the same color as the dried saffron I have had and tried them with. But I didn't grow my own saffron, so that could be the critical difference. Perhaps you need to use a third more safflower but it's so dang cheap that you could use ten times as much and it'd still cost 1/100th as much as saffron.

>>13153369
>>13153380
Thanks good info! I'd never thought to really look before but I'll put on my list to check out the seed catalogue for them this year.

>>13153391
>>13153394
I like them too, nice and light. Day lily is similar if they grow near you bitu with some nice subtle flavours.

>>13138158
whats the big deal?
some italians use wheels of parmesan cheese as collateral when they need money from the bank

>>13153455
Trading in kind instead of using currency when possible is truly redpilled.

>>13153451
i'm going to buy some more safflower online and check versus my saffron, i'll make a thread about it when it arrives. I cant remember the safflower to have the exact same aroma, but i'll put it to the test.

OP here again, it's not even like my idea is controversial. I learned it from a chef, and if you start looking for "saffron substitute" or something like that as a search term you will find people knew about this 50 years ago.

I'm just trying to spread two messages - first, you don't need to pay out the ass for genuine saffron. And second, you're getting ripped off for your $20 plate of "saffron rice" with a clam on top.

>>13153466
And I am going to order and grow some real saffron. I live on a tiny island in the PNW and I have a very temperate climate here so I can grow most anything. I also have a greenhouse of course.

>>13153422
>carthamus tinctorius
Thank you for posting this, it was what I was trying to get out of OP but he thought it was an unfair thing to ask. So safflower is labeled colloquially as "American Saffron" but the package does tell you that it's not actually saffron.

>>13153470
ok that's a lot more nuanced than what you originally stated though. And yeah you'll get ripped off every fucking step you take, that's just the way it is. I think if you really like saffron rice, just throw some bulbs in your garden somewhere and pick the stamen every year, and enjoy the saffron rice when it's in season.

>>13153453
When I bought my home the entire back yard was day lilies, I have been in a multi-year battle to kill them all and try to reclaim the space. I eventually had to shovel off a 4" thick layer of bulbs and create a 15x10x8' compost heap that I've been applying special bacteria to to decompose them. I wish I knew they were edible, lol. But they're almost all gone now. Even today though I find a straggler and they also come out of my hedge which is very thick and supports a whole ecosystem in and of itself.

I had a tomato vine come out of the hedge this year, some kind of indeterminate Roma.

>>13153487
It's 4chan, you have to go over the top and bait people, I've been here for a while. I'm here to educate, to enlighten, to have fun, and primarily to shitpost. But I shitpost from a position of truth.

>>13153496
Well you're terrible at it. You inflated your claims and then became purposefully evasive and shitty then started ranting about how the questions weren't fair and your rabbi. This is practically a waste of a thread because you're such a retard.

>>13153496
well thanks for reminding me about the distinction anyway. I knew about the safflower thing being sold as real saffron, and i've tried it in rices but my experience was that you needed a lot more of it and the aroma was still relatively mild in comparison. I really have to taste is side by side now for the sake of comparison

>>13153490
Yeah they can be super invasive. The bulbs are edible too though, so that's something. My backyard was almost solid goldenrod and burdock, it was weeks of digging.

>>13153479
Kind of OP's point eh?

>>13153516
you guys have any experience with other edible flower bulbs? I've heard from a dutch friend of mine they sell pickled tulip bulbs in some speciality stores and that they are rather good, but a bit starchy in texture. Kind of want to grow some myself and try it out

>>13153537
Around here we eat camas root which is a kind of lily. It's kind of between potato and sweet potato in flavor.

>>13153527
Sort of, except he refused to admit it was openly sold as not real saffron. To the point of telling me I was pilpuling when I repeated the question after his refusal to clarify.

He had a point that they're similar and substitutes but I guessed the scenario that they're not identical with my first post and instead of admitting what's obvious he kept posting whatever misleading bait he could come up with. Including a fake taste testing with his wife and how he's an unbertaster so we should all beleive him anyways.

Lame, but he's just another 4chan troll and ironically the embodiment of what nazitards around here complain about jewish people.

>>13153553
huh interesting. You're in canada then?
I dont have it available here in belgium unfortunately, otherwise i'd love to try it.

>>13153537
Tulips are good apparently, trout lily is really good but a pain to harvest. Daffodils apparently taste fine but are pretty poisonous.

>>13153560
>American Saffron
Sounds like the best kind to me, t. American.

This thread made me discover both banksia and grevillea flowers are edible. Nice.

>>13150239
Based and tumeric-pilled.

>>13152613
There isn't enough birdshot in the world to remove all the honk we would unleash on you

>saffron sells for $4500 a pound
>stores sell 1/450th of a pound for $12-15
wow this is too cheap must be safflower

>>13153757
Or you don't know the difference because you bought those little ampules of it under a trade name, which is legal according to the USDA Title 50.

Imagine being a "foodie" and not having read Title 50, at least if you're an american. The EU has a Codex rule which harmonizes with it in most cases. Read that if you're a eurocuck.

>>13153801
If it's a food product though doesn't it have to list ingredients?

Anyways where can one read it? It's not on their website and Google gives nothing. Have a source?

>>13153840
Dollars to doughnuts it's just more hooknose baiting.

So they taste the same?

>>13154335
No.

>>13153516
Burdock is delicious too

>>13153496
You failed utterly though. Also saffron tastes different.

They don't taste the same. Saffron tastes like muddy tin foil and safflower tastes more... well, it's a difficult flavour to pin down, exactly. It's kinda like a tuned down version of honeysuckle in flavour, with a /slightly/ earthy backnote. It completely lacks saffron's metallic taste and its earthiness isn't nearly as pronounced but it's a slight bit sweeter in both flavour and aroma v saffron. It's not anywhere near as sweet as honeysuckle, mind you, just that it carries a similar, albeit muted, flavour.
Does that make sense?

t. guy from Italy who fucking hates saffron but likes safflower

>>13144184
post ass and bulge. no homo

>>13153496
>But I shitpost from a position of truth.

No you shitpost from a position of truth mixed with lies and deception. Also the "truth" you were trying to spread was false from the get go. You're everything terrible people here say about Jews. Twisting and warping the real truth and using more lies to try and hide your deception then calling on religion when those lies get questioned too carefully.

You're a disgusting little rat and you have zero interest in the truth.

They don't even look the same. OP confirmed for being another hipster idiot "supertaster" who doesn't actually know what anything tastes like.

>>13138158
>>13138194
I don’t see a problem here.

>>13142666
So they put a lot of effort into making something good, fail to make it good, and end up selling a mediocre product with a """""""story"""""" and a """"""""brand""""""" to dumbasses like you to recoup losses.
Works as intended. Keep wasting your money you stupid fuck.

>>13155430
Not him, but what's your basis for saying the work put into making it good doesn't have an effect? I'm not really a wine drinker, but as a cook the quality of ingredients and the care used when cooking can have a huge effect on how good the dish is.

>>13140251
Does eating flowers make your poo smell better?

>>13156014
I don't really smell my poo so it's hard to say.

>>13156898
You should always inspect it for irregularities

>>13156988
Back to Germany, Nazi.

>>13156988
Is this your new bait?

>>13155341
OP probably thinks they look identical lol.

>>13155430
>"""""""""""""""""

What is the deal with people doing this?

>>13137709
I sure hope this is meant as a joke.

Bump.

>>13137625
Why is it so expensive? Is it a (((supply))) thing?

>>13160606
>>13160606
Real saffron only blooms once a year and every stamen has to be harvested by hand.

>>13153801
>according to the USDA Title 50

That's not even a thing you fucking kike troll.

>>13152053
You should go over there and express your opinions about them.

>>13160962
https://www.law.cornell.edu/cfr/text/21/chapter-I/subchapter-B

>>13137625
>It's why even Michelan-star rated restaurants substitute it with impunity.

Do you have a source on this or is it just more racist Jewish lies?

>>13161304
Link specifically to "Title 50" because that's not what you posted.

>>13161788
Not that anon but that seems to be the link.

>>13162882
That's not "Title 50" that's Title 21.

Y'all have been posting in a Troll Thread
Thanks for participating guys, really made me feel less alone for a little while :)