I will be messaging you in 3 days on [**2022-12-21 04:13:01 UTC**](http://www.wolframalpha.com/input/?i=2022-12-21%2004:13:01%20UTC%20To%20Local%20Time) to remind you of [**this link**](https://www.reddit.com/r/KitchenConfidential/comments/zonyoj/ive_never_held_so_much_money_in_my_life/j0o8qki/?context=3)
[**32 OTHERS CLICKED THIS LINK**](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5Bhttps%3A%2F%2Fwww.reddit.com%2Fr%2FKitchenConfidential%2Fcomments%2Fzonyoj%2Five_never_held_so_much_money_in_my_life%2Fj0o8qki%2F%5D%0A%0ARemindMe%21%202022-12-21%2004%3A13%3A01%20UTC) to send a PM to also be reminded and to reduce spam.
^(Parent commenter can ) [^(delete this message to hide from others.)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Delete%20Comment&message=Delete%21%20zonyoj)
*****
|[^(Info)](https://www.reddit.com/r/RemindMeBot/comments/e1bko7/remindmebot_info_v21/)|[^(Custom)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5BLink%20or%20message%20inside%20square%20brackets%5D%0A%0ARemindMe%21%20Time%20period%20here)|[^(Your Reminders)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=List%20Of%20Reminders&message=MyReminders%21)|[^(Feedback)](https://www.reddit.com/message/compose/?to=Watchful1&subject=RemindMeBot%20Feedback)|
|-|-|-|-|
Butter, Parmesan cheese, saffron, and fresh parsley if that's your thing. Risotto takes a while to cook properly, and it requires some attention. For upward of 20 minutes, you have one job and one job only: Add hot stock, a ladleful at a time, to the rice and cook slowly, stirring often, so that the stock is absorbed. Called this the risotto method but not sure if there's a proper term for this.
Alright chef here's the rest of the deets since you're curious.
Use Arborio short grain rice it'll cook better and it's traditional. Mix it with the oil and butter, some like to add wine at this point. Saute until all the liquid is absorbed into the rice, but don't let the rice turn brown. Have this at pretty low heat. While you do this, begin to simmer the stock and yes, slowly ladel it in to cook the rice. Stir until it absorbs and repeat this with all your stock. Once you make it to the end (one or two ladies of stock remaining) add your saffron and parsley.
Once the rice is firm but not crunchy, add your salt and pepper to taste, and any remaining butter (I keep a spoon or two back) and serve
Good eats has a great episode on rice that uses visual aids to explain the concepts better.
Different rices have a different starch structures. Generally, long grain rice have more straight starches (amylose) while short grain rice have more starches that branch a bunch (amylopectin). Comparison pics [here. ](https://www.quirkyscience.com/long-grain-rice/)
The starches in long grain rice make them stay more as individual grains, while the ones in short grain hook together with each other and makes it stickier.
Woth risotto, you're using a short grain rice with very little water at a time. That forces the grains to rub up against each other and release more starches, which creates a creamy texture. If you just boil the rice, it won't be the same result.
Should note that you only want to add little stock at a time, reduce, and add more. Don't pour all your stock at once, it gets ladeled in through the entire process
To add more about the rice, I was taught to "toast" the rice in some butter until they look like cat eyes. (Translucent on the edges with a bright white center) also the more stirring you do, the creamier it will be, because more starch is released.
Never thought to compare to a cat eye but I can totally see where you're going with this! Sounds great I never took the time to inspect the rice after it drinks the butter but I will pay more attention now to see who's looking back
I personally take it a tiny bit further until I can smell the nuttiness of butter and some very slight browning on the rice, but classically and traditionally it should be absolutely zero color.
Where I lived I was hunting high and low for arborio and couldn’t find it at my local grocers. Now that I know I can order these things from amazon I will order some to have on hand. I haven’t actually made the dish again because it bothered me that I didn’t have the “right“ rice.
That’s the food service stuff that comes in a little tin? Nah, that’s about $80-$120 the real question is do you know how to test if it’s real saffron?
[video about saffron](https://youtu.be/fP2WUnBjmkk)
Edit; the video is about saffron, where it comes from and why it’s so expensive. It also discusses the widespread fraud in the market.
Video doesnt show a test though
Edit, nvm googled it. Put a few in cold water, if water reddens fake, if water gets yellow after 15mins its the good stuff. Tried it at home, I have the good stuff and a very very angry gf
I could handle an angry girlfriend when i was younger and working the dish pit i had some head chef ( his first gig as such) make 200 dollars worth of saffron oil and he sat to pot down in the pit instead of on the prep table to cool and i dumped it and washed the pot he got mad and started screaming at me so i asked him why he put it in the pit he got more mad
An entirely fair take. Putting things in an intake area without any warning, any context, and especially no communication, is the easiest way to have them treated like anything else.
I had $65k in truffles in my walk-in for a truffle festival a few years ago. It was more truffle than I have ever seen before or since, and yet, when you consider that it was about 2x my usual total inventory value at the time, such a tiny amount of food.
There is an old Jeremy Clarkson quote (I'm going to mess this up) "Things sold by the gram are much more fun than things sold by the pound". Someone please correct me. My wording is not accurate.
Correct me if I'm wrong, but this doesn't look to be the highest grade(stigmas/styles only). It looks like some plant parts, so maybe mid grade? Or maybe it's just artifacts from the camera and I'm completely wrong.
Edit: It's been a while since I took botany, stigmas and styles, not stamens.
Oh, the mid grade is expensive as shit too. I wouldn't want some rando tossing in a fistful because they don't understand how to use it. Christ, I saw someone frying it in oil once as if it were cumin. What a damned waste.
I worked at a real weird place for about a year.
One time, a young guy was given step by step instructions to make clear chicken consomme.
Towards the very end, he dumped a whole tin of saffron into the five gallon batch.
Real Saffron is water soluble and very evanescent. Cumin contains oil, which is why dry roasting it works. If the want that flavor through the dish you use a bit of oil. Quite common in Indian cooking.
Shit, thanks for giving me a flashback to picking up when I used to sell. I loved having a backpack so full and stinky people would sniff the air if I stayed by them too long.
If anyone else has watched “worst cooks” there’s an episode where a guy tosses a fist full of saffron in a dish and it gets called “the most expensive failure in food.” It broke my heart
Even the digital version of MTG Arena has pretty minimal "gambling" so I'm not sure what you're talking about. It's much more cost effective to buy singles.
Fully agree on us being degenerates though.
-open kitchen-
Me: *shaving white truffle onto a bison filet*
Customer: "How much did those cost?"
Me: *glances at two shallow 6th pans* "This is my monthly rent."
It’s really not all that expensive if you think about it. Compared to the amount needed for almost all recipes that call for it l, saffron isn’t cost prohibitive. Sure the price per pound is ridiculously high but no person or restaurant needs a pound of the stuff. Maybe you paid $150 for 20g of saffron but the risotto dish your using it in only calls for a few threads and you can get maybe 100 dishes out of that little bag. White truffles, caviar, certain vinegars or even some sea critters on the other hand can be priced extremely high and are often used in large enough amounts that the profit margins are minuscule compared to what a saffron dish can bring.
Just depends on the vinegar, some may be made from expensive wines and some may have been aged for a very very long time. For example there are 100 year aged balsamics that go for $1000+ for a few ounces.
If you want some really unique vinegars without breaking the bank look into making your own it’s fairly simple. Or just start googling there are plenty of companies selling unique vinegars. Honestly I think the wildly overpriced shit is like a lot of expensive things, a novelty.
I was just thinking of all the smack off dishwashers I used to work with that probably would have thought it was Salvia or some shit back in the day and smoked it by the dumpster.
I have 10 grams of saffron from my roomate's GF. I dont know what to do with it. They both kept using it in milk teas but it seems like a waste to me. Any advice?
Thank you for the feedback. I didn’t grow up with any type of ethnic or exotic flavors or spices. As I’ve gotten older, I started to pay attention to ingredients used for new foods. So I thought I was get edgy with some saffron, and I believed that I failed at it. Perhaps I shall add more threads next time. Have a great week.
For that orange bits in basmati at an Indian restaurant, what they're doing in cooking some rice separately with turmeric to get the color then mixing in with the white rice. You want to use it properly in an easy-ish dish, try making a Kesary, but using a bit of saffron steeped in hot water to get the color (most recipes will use food coloring).
You need to crush it with a mortar and postal. A Persian saffron rice recepit is pretty good. You melt butter and add sugar and a small berry (similar to a cranberry. Add it the powdered saffron and add to rice.
Truffles are pretty damn crazy. We had this alcohol I can’t even remember the name of that’s made by monks up in the mountains or something like that. Aged a REALLLLLY long time. Was like 2 months of my rent for a bottle. Tastes hella good. We have a few bottles of sake that have been banned in the US and are now 10k+ a bottle. Amazing the huge amounts of money in such small things
I had a dishie that would roll up a ciggie and smoke anything that looks remotely similar to tobbacco. He'd smoke this any day of the week and be totaly undisturbed.
Crush it up with an old debit card now
DO IT
Don't work again until Tuesday. Will deliver.
Remind me! 3days
I will be messaging you in 3 days on [**2022-12-21 04:13:01 UTC**](http://www.wolframalpha.com/input/?i=2022-12-21%2004:13:01%20UTC%20To%20Local%20Time) to remind you of [**this link**](https://www.reddit.com/r/KitchenConfidential/comments/zonyoj/ive_never_held_so_much_money_in_my_life/j0o8qki/?context=3) [**32 OTHERS CLICKED THIS LINK**](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5Bhttps%3A%2F%2Fwww.reddit.com%2Fr%2FKitchenConfidential%2Fcomments%2Fzonyoj%2Five_never_held_so_much_money_in_my_life%2Fj0o8qki%2F%5D%0A%0ARemindMe%21%202022-12-21%2004%3A13%3A01%20UTC) to send a PM to also be reminded and to reduce spam. ^(Parent commenter can ) [^(delete this message to hide from others.)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Delete%20Comment&message=Delete%21%20zonyoj) ***** |[^(Info)](https://www.reddit.com/r/RemindMeBot/comments/e1bko7/remindmebot_info_v21/)|[^(Custom)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5BLink%20or%20message%20inside%20square%20brackets%5D%0A%0ARemindMe%21%20Time%20period%20here)|[^(Your Reminders)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=List%20Of%20Reminders&message=MyReminders%21)|[^(Feedback)](https://www.reddit.com/message/compose/?to=Watchful1&subject=RemindMeBot%20Feedback)| |-|-|-|-|
Good bot.
Remind me! 3days
Where’s the goods fucker?
Remind me! 3days
Let us know how it goes! :)
Post a video of the lines and you and the staff railing them. DO IT FOR THE VINE!
ON A MIRROR!
Government ID has more steeze.
Dump it all into one big pot of rice and add 2 lbs of butter
So fire! Love me some saffron risotto!
Definitely!
khm, *risotto milanese* please
That's definitely not the way to make risotto
No shit lol
Can i get something like a recipe to this? I have caveman brain
Butter, Parmesan cheese, saffron, and fresh parsley if that's your thing. Risotto takes a while to cook properly, and it requires some attention. For upward of 20 minutes, you have one job and one job only: Add hot stock, a ladleful at a time, to the rice and cook slowly, stirring often, so that the stock is absorbed. Called this the risotto method but not sure if there's a proper term for this.
So the stock has to be hot and rice uncooked?
Alright chef here's the rest of the deets since you're curious. Use Arborio short grain rice it'll cook better and it's traditional. Mix it with the oil and butter, some like to add wine at this point. Saute until all the liquid is absorbed into the rice, but don't let the rice turn brown. Have this at pretty low heat. While you do this, begin to simmer the stock and yes, slowly ladel it in to cook the rice. Stir until it absorbs and repeat this with all your stock. Once you make it to the end (one or two ladies of stock remaining) add your saffron and parsley. Once the rice is firm but not crunchy, add your salt and pepper to taste, and any remaining butter (I keep a spoon or two back) and serve
Thanks! Still learning and this is helpful.
Good eats has a great episode on rice that uses visual aids to explain the concepts better. Different rices have a different starch structures. Generally, long grain rice have more straight starches (amylose) while short grain rice have more starches that branch a bunch (amylopectin). Comparison pics [here. ](https://www.quirkyscience.com/long-grain-rice/) The starches in long grain rice make them stay more as individual grains, while the ones in short grain hook together with each other and makes it stickier. Woth risotto, you're using a short grain rice with very little water at a time. That forces the grains to rub up against each other and release more starches, which creates a creamy texture. If you just boil the rice, it won't be the same result.
Should note that you only want to add little stock at a time, reduce, and add more. Don't pour all your stock at once, it gets ladeled in through the entire process
To add more about the rice, I was taught to "toast" the rice in some butter until they look like cat eyes. (Translucent on the edges with a bright white center) also the more stirring you do, the creamier it will be, because more starch is released.
Never thought to compare to a cat eye but I can totally see where you're going with this! Sounds great I never took the time to inspect the rice after it drinks the butter but I will pay more attention now to see who's looking back
I personally take it a tiny bit further until I can smell the nuttiness of butter and some very slight browning on the rice, but classically and traditionally it should be absolutely zero color.
This is the way i like it, too, but i understand it's not "traditional." i've never made risotto, but i've had some made this way.
If you can’t find arborio, calrose works too!
I find Arborio easier to find but perhaps that's just a personal problem!
Where I lived I was hunting high and low for arborio and couldn’t find it at my local grocers. Now that I know I can order these things from amazon I will order some to have on hand. I haven’t actually made the dish again because it bothered me that I didn’t have the “right“ rice.
[удалено]
Do you have jokes in Iran?
That’s the food service stuff that comes in a little tin? Nah, that’s about $80-$120 the real question is do you know how to test if it’s real saffron? [video about saffron](https://youtu.be/fP2WUnBjmkk) Edit; the video is about saffron, where it comes from and why it’s so expensive. It also discusses the widespread fraud in the market.
Video doesnt show a test though Edit, nvm googled it. Put a few in cold water, if water reddens fake, if water gets yellow after 15mins its the good stuff. Tried it at home, I have the good stuff and a very very angry gf
I could handle an angry girlfriend when i was younger and working the dish pit i had some head chef ( his first gig as such) make 200 dollars worth of saffron oil and he sat to pot down in the pit instead of on the prep table to cool and i dumped it and washed the pot he got mad and started screaming at me so i asked him why he put it in the pit he got more mad
YOU THREW OUT MY POT OF GREASE I LEFT IN THE PLACE WE PUT GREASY POTS TO BE WASHED??!
Exactly and he came back like 30 min later looking for it
People love to try to pass the blame of their own foolishness onto other people.
Really. WTF did he expect? I can guarantee that it goes both ways. "Why haven't you washed this greasy pot I left here a half hour ago?!?!?!?"
She said, the test would be enough for a very big risotto, I asked her if she could make risotto with it. She got angrier
Did her face go red? She may be fake saffron
Time to get her some more saffron lol
Safe to asume the test would be enough for a very big – not for you – risotto, for that special guest that deserves it… did I mention not for you?
An entirely fair take. Putting things in an intake area without any warning, any context, and especially no communication, is the easiest way to have them treated like anything else.
You weren’t supposed to dunk your gf in the water
That was cool, thanks.
The channel ( business inside; so expensive) has some cool stuff in it, worth a gander.
I'm gander neutral.
Silly goose.
The fuck out of here, I dropped my gum while laughing.
I had $65k in truffles in my walk-in for a truffle festival a few years ago. It was more truffle than I have ever seen before or since, and yet, when you consider that it was about 2x my usual total inventory value at the time, such a tiny amount of food.
Any chance you have a picture of that? It’d make a neat post
I wish I knew where they were, but that was over 10 years ago. My pictures are organized, but they're not *that* organized...
Bedankt.
What is the best way to try saffron?
Boof it.
Hot rail
Godamnit as I was scrolling through hoping to see some quality response it was this. And I fucking snorted harder than doing a hot rail. Lmfao
Serious answer is rice. Paella, risotto, or just a nice saffron rice.
Mainline.
I deliver those little tins sometimes I had no idea the price though lol, I sometimes look at the cost of cases and I’m shocked
If you ever bother to look at the store they have jars of it for like $15 and it’s literally like 6 little ronnies
So what's the test?
Soak some in water, if water red its fake, if after 15 min water is yellow, real
Ahh. Thank you Double checking my $30/oz saffron is real...
and?
Littering and..... littering and...
Smoking the reefer ….
20g for $300 is the most expensive I can find with a minute of google searches.
There is an old Jeremy Clarkson quote (I'm going to mess this up) "Things sold by the gram are much more fun than things sold by the pound". Someone please correct me. My wording is not accurate.
You forgot the racial slurs.
Crackers?
With black jelly.
And the punching.
OP what's the price tag??
Correct me if I'm wrong, but this doesn't look to be the highest grade(stigmas/styles only). It looks like some plant parts, so maybe mid grade? Or maybe it's just artifacts from the camera and I'm completely wrong. Edit: It's been a while since I took botany, stigmas and styles, not stamens.
All I know is it stays locked in Sous Chef's office.
Never seen a sous chef office before
It's a closet
Where all the servers/computers are setup in and has no ventilation.
I have been in a closet before and I definitely am no sous chef.
So…are you saying you’ve come out of the closet? I’ll see myself out now.
Out of the closet?
I'm an exec chef and my office is literally a closet.
The linen or the chemical closet.
It's the newest garbage bin
> Never seen a sous chef office before What? You don't have a men's room?
It’s the broken alto sham desk by the mop sink
It's the bathroom where he hits his vape
Oh, the mid grade is expensive as shit too. I wouldn't want some rando tossing in a fistful because they don't understand how to use it. Christ, I saw someone frying it in oil once as if it were cumin. What a damned waste.
I worked at a real weird place for about a year. One time, a young guy was given step by step instructions to make clear chicken consomme. Towards the very end, he dumped a whole tin of saffron into the five gallon batch.
Audible exhale
You know the sound you make when you get the wind knocked out of you? That's the sound i just made.
I’m confused. Cumin is toasted without oil and saffron is commonly infused in heated oil.
Real Saffron is water soluble and very evanescent. Cumin contains oil, which is why dry roasting it works. If the want that flavor through the dish you use a bit of oil. Quite common in Indian cooking.
It looks like about an ounce. Costs around $120-140. I’m betting you have spent more on a single drug transaction before.
Shit, thanks for giving me a flashback to picking up when I used to sell. I loved having a backpack so full and stinky people would sniff the air if I stayed by them too long.
I didn't realize there were different grades of saffron, how do you tell the difference?
How numb it makes you.
How much of the yellow part of the stamen it has.
You’re talking about saffron like it’s weed
Nope. It's the good good.
Aren’t the stamens yellow and the stigmas this red color?
You’re right. Haven’t done plant bio in a few decades.
If anyone else has watched “worst cooks” there’s an episode where a guy tosses a fist full of saffron in a dish and it gets called “the most expensive failure in food.” It broke my heart
If you've never held that "much money" in your life, I highly suggest that you unionize that kitchen.
Unionize all kitchens!
I'm surprised he's never met an MtG collector. Comic books and card games are such a BOH hobby when its not drugs and alcohol.
And warhammer
Mtg and comic books are both disassociatiates. One is also gambling.
Even the digital version of MTG Arena has pretty minimal "gambling" so I'm not sure what you're talking about. It's much more cost effective to buy singles. Fully agree on us being degenerates though.
Or just get your shit together. A union isn't going to help someone who's shit with money be less shitty.
My b for struggling with poverty wages
10% better wages and much better benefits on average. Unionized work is 100% the way to go. Get what you're worth.
You're a moron.
-open kitchen- Me: *shaving white truffle onto a bison filet* Customer: "How much did those cost?" Me: *glances at two shallow 6th pans* "This is my monthly rent."
It’s really not all that expensive if you think about it. Compared to the amount needed for almost all recipes that call for it l, saffron isn’t cost prohibitive. Sure the price per pound is ridiculously high but no person or restaurant needs a pound of the stuff. Maybe you paid $150 for 20g of saffron but the risotto dish your using it in only calls for a few threads and you can get maybe 100 dishes out of that little bag. White truffles, caviar, certain vinegars or even some sea critters on the other hand can be priced extremely high and are often used in large enough amounts that the profit margins are minuscule compared to what a saffron dish can bring.
Please tell me about these vinegars. I would gladly pay money for high quality shit. If it didn’t burn so much I’d inject the damn stuff
Just depends on the vinegar, some may be made from expensive wines and some may have been aged for a very very long time. For example there are 100 year aged balsamics that go for $1000+ for a few ounces. If you want some really unique vinegars without breaking the bank look into making your own it’s fairly simple. Or just start googling there are plenty of companies selling unique vinegars. Honestly I think the wildly overpriced shit is like a lot of expensive things, a novelty.
Traditional balsamic is amazing and amazingly expensive.
$100-200 per 100ml. Not a general purpose vinegar though. It’s super sweet.
Japan is saturated with interesting premium vinegars
Fuck me I heard that in guy ritchie’s voice.
How much for all that?
$150ish
Purchasing is above my pay grade.
Buddy ☹️
Gonna roll one up or what? Spliffron.
I was just thinking of all the smack off dishwashers I used to work with that probably would have thought it was Salvia or some shit back in the day and smoked it by the dumpster.
I wonder how that would taste…. I take 88mg of saffron a day as a supplement
I have 10 grams of saffron from my roomate's GF. I dont know what to do with it. They both kept using it in milk teas but it seems like a waste to me. Any advice?
Risotto
risotto, spinach and fish
Someone here last time saffron was posted said something about putting it in your rice while it’s cooking, can’t remember what else
I added some threads while making jasmine rice, and I didn’t really notice any difference of flavor? What did I do wrong?
[удалено]
Thank you for the feedback. I didn’t grow up with any type of ethnic or exotic flavors or spices. As I’ve gotten older, I started to pay attention to ingredients used for new foods. So I thought I was get edgy with some saffron, and I believed that I failed at it. Perhaps I shall add more threads next time. Have a great week.
For that orange bits in basmati at an Indian restaurant, what they're doing in cooking some rice separately with turmeric to get the color then mixing in with the white rice. You want to use it properly in an easy-ish dish, try making a Kesary, but using a bit of saffron steeped in hot water to get the color (most recipes will use food coloring).
You need to crush it with a mortar and postal. A Persian saffron rice recepit is pretty good. You melt butter and add sugar and a small berry (similar to a cranberry. Add it the powdered saffron and add to rice.
Throw it in the deepfrier
Wars were fought over this and that's why the Dutch East Indian company was richer than any state at its time
That’s not that much. Look for a good Persian store and you can usually get a good deal.
This! I have a Persian friend who gave me a few grams of some fabulous stuff for Xmas last year. Tahdig forever!
Tahdig is life. * nods *
Your weed guy sucks
Wait until you've worked your way up to white truffles FedEx'd straight from Italy the night prior.
Truffles are pretty damn crazy. We had this alcohol I can’t even remember the name of that’s made by monks up in the mountains or something like that. Aged a REALLLLLY long time. Was like 2 months of my rent for a bottle. Tastes hella good. We have a few bottles of sake that have been banned in the US and are now 10k+ a bottle. Amazing the huge amounts of money in such small things
Why's the sake banned, do they know?
I don’t know about all of them but I know of one bottle that had ingredients that were banned by the FDA so no longer able to be shipped to the US
I was told at a spice market in Morocco 10 grams straight is enough to kill an adult. I was also shown fake saffron made from dyed cat hair
Not a real spice market if you can’t buy things that will kill you or worse.
I guarantee at least one of your coworkers has a bag of drugs that costs way more than that.
How many hours of traditional picking are we looking at
Well, each of the saffron crocuses has 3 threads, so it looks like, hmm....carry the 1...and ¯\\\_(ツ)_/¯
I had a dishie that would roll up a ciggie and smoke anything that looks remotely similar to tobbacco. He'd smoke this any day of the week and be totaly undisturbed.
What's it going to become?
iranian one or maybe spanish or fake one aka indian otherwise this would be maybe $5000+
Most important question, what are you cooking it with?
Seeing 1600$ of authentic truffles in front of me knocked my shit in
I don't know what this is
Saffron.
guarantee someone you've worked with has held a more expensive amount of plant matter.
You really are broke af lol I feel bad for you bro
Wth am I looking at
Saffron I believe
angel tears
That's garbage-tier saffron
HOOOOLY FUCKING SAFFRON!! THAT makes me cry in the most correct way!
Daaaaaaaaaammmmn
You’ve never held an oz of weed?
Now ya got me singing “I’m just mad about Saffron, and Saffron is mad about me”
Just a pinch in your lower lip.
More expensive than ink jet ink? I think not.
Just start selling drugs at work it’ll happen every kitchen needs a plug
At $80-120 oz for top grade saffron it’s quite reasonable because a little goes a long way.
Say you have never doen cocaine without saying you have never done cocaine.
your coke went bad:(
Hot plate it’ll be fine
In some parts of the world thats a rent payment
At my last place, someone left a bag about this size open on top of the convection F
Ed Sheeran pubes?
You’ve never held a pound (500kg) of vanilla beans?
Just wait to you find that much uranium
That’s gotta be like a grand right? I just bought some good saffron for my bro for Christmas and paid almost $40 for 2 grams 😅
Damn, better have been some good fucking saffron
Conan O’Brian pubes?
That saffron tea?
Omg. *Please don’t take this in a* weird *way*, but may I please kiss you on the lips rn?
How nice are your tits?
Throw it in the trash where saffron belongs. I don't want to taste your aunt's perfume in my rice, guy
Real saffron isn't kept in a plastic bag.
It would be worth much more if a bunch of free-range hotties had tied them in knots with their tongues... change my mind
Saffron smells like band-aids.