somewhereintime

Eat more saffron, yes, Spanish saffron, I was told by a Certified Chinese Doctor

somewhereintime

Bouillabaise,  Risotto, Mussels Billi-bi Soup, Paella, Arroz con pollo,  Rice Pudding,
Saffron Pound Cake, Saffron Pulao Rice, Lobster Saffron Linguine, Mochi, dumpling,
Dungenese Crab & Saffron Rivioli, and you can drink saffron tea(I have a good recipe for it,
along with other items above)
Good Spanish saffron costs me $125 for 25 gm, never buy from safeway or any powder stuff

somewhereintime

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原帖由 somewhereintime 於 2008-11-20 09:54 發表
Bouillabaise,  Risotto, Mussels Billi-bi Soup, Paella, Arroz con pollo,  Rice Pudding,
Saffron Pound Cake, Saffron Pulao Rice, Lobster Saffron Linguine, Mochi, dumpling,
Dungenese Crab & Saffron Rivio ...

Some sample pictures,  A votre sante

somewhereintime

It could be pilaf (with rice or grain, cous cous, barley etc), or Bulgur, steamed cracked wheat.
I said I pay $125 for 25 gm , that is $5 a gram versus they charge you $10 for 1 gram inferior quality
product from safeway etc.
FYI, a little saffron goes a long way, for typical dish like Bouillaise, you will need only 1/2  gram
for 4 servings, so it is not prohibitively expensive.
I will post the recipe later.

somewhereintime

So it is backed by researches and documents

somewhereintime

I only said that I was advised by a Chinese doctor(who used to be the Dept Head of a hospital in Beijing) that
Spanish Saffron would reduce LDL level; it is very important to point out that Tibet Saffron is DIFFERENT from Spanish saffron, the Tibetan Saffron has long been use for birth control in China; and the price is significantly different too, I DO NOT KNOW ANYTHING ABOUT TIBETAN SAFFRON, AND WOULD NOT RECOMMEND IT TO anyone. However, Spanish saffron is one of my favourite ingredient for cooking and beverage and I buy it by 25 gm metal box, dated and sealed from source of manufactured, same as organic Tahitian Vanilla Pods that I buy by the pound.
And of course, Red rice has nothing to do with saffron, abeit it is consider a very good ingredient.
I have no desire to fight here, I just voice my opinion, nobody need to agree. I speak as a fellow LYK member, not any type of expert. What I do for live is my own business, and I never need to advertise(except on the behalf of government) I do know about food safety since I'm a HACCP consultant, I teach National Sanitation Training Program(NATP), Safeserve and HACCP Implementation and Control(US), I did HACCP plans for some national manufacturing plants(NOT CHINESE). I started teaching Professional Cooking at BCIT in 1981, and won 19 medals in International Competition in 80's. Currently the Vice President/Director of Membership  of Canadian Association of Foodservice Professionals www.cafp.com. I also contribute to International forum from Switzland, Australia and UK, as well as Advisor to Consumer's Association. If I want to show off, I would use Facebook instead. Please, I just want to be a LYK member here, period.

[ 本帖最後由 somewhereintime 於 2008-11-20 19:19 編輯 ]

somewhereintime

I said many time that I never consider myself expert in any area.
I voice my opinion as a normal LYK member that nobody need to agree.
And I said I have no knowledge about Chinese medicine,
I buy my Spanish saffron from importers, i.e. Continental Importer, Farmet, Maison Gourmet,  La Grotta di Fromaggio,  Cioffi, Bosa, Adelina etc. but never at Chinese Herbal Shop.
I apologize if I gave  out wrong information.
I cannot help if some people look at me as expert, or someone just despise anything I do.
However I teach  up to 2,000 people annually for 28 years, mostly in English so not only
people that cannot understand English come to me. My classes next term are mostly  in English (90%), and being elected Vice President, Board director and advisor an for major national and international organization is more than a  so-called cooking teacher's capacity. Not to mention my involvements in International Culinary Exchange Program coordination since 1986.  I do not know when I stepped on your toes, and I apologize if I ever did. Pardon me,if you please.

[ 本帖最後由 somewhereintime 於 2008-11-20 21:00 編輯 ]

somewhereintime

Sorry our secretary forgot to send you announcement from our CAFP Board office.
My students? 4 of my Night School Students, you can call them homemakers who have nothing better to do; have won Champion Ribbons from Local cooking competition and became cooking teachers. I conduct Professional Development Workshop for BC Home Ec Teachers Associations for 10 years, my other students were the chefs at Gotham Steakhouse, Morton Of Chicago, the Beach House, Wedgewood Hotel, pastry chef at Sheraton Wall Centre,
Sutton Hotel, Hotel de Soliel etc. Do you need their resume?

[ 本帖最後由 somewhereintime 於 2008-11-21 15:06 編輯 ]