Posted in Food Facts

Why is Saffron So Expensive?

Next time you debate the cost of a small bottle of saffron in the market, think of this: It takes 70,000 crocus flowers to produce 1 lb of dried saffron (Saffron is the dried stigma of a crocus flower, see above, pretty no?) And to harvest and process that same 1 lb of saffron, it takes 200 hours of labor.  Now you get it?!

Posted in Food Facts

Spicy Burns Fat

According to Monsieur Harold McGee, capsaicin, the pungent chemical secreted by cells in our beloved jalapeno and other chilis that makes everything so muy e-spicy, increases our metabolic rate, so we burn more energy aka fat!! It also might trigger the brain to say we ain’t so hungry.  All in all, extra hot sauce please!

Scallops with a Parsley Coulis

When St. James (a.k.a. St. Jacques, or Santiago) went wandering on religious pilgrimages, he took with him the shell of a sea scallop — the cuplike bottom half. If he asked for food or drink to sustain him along the way, he would only accept the small amount that fit in the shell. The scallop shell has been the symbol for him ever since.

On the origin of the French name for scallops: Coquilles St. Jacques

Courtesy of the NY Times

When St. James …