In a message dated 4/8/99 6:50:37 AM EDT, fatfree-request@xxxxxxxxxxx writes:
> But now that you've got the
> texture perfect, *what .. about .. the .. color*? Doesn't look like enough
> mustard to make it yellow and I've just got to have yellow! Is anybody
> to solve *that* problem?
I know saffron has a lovely yellow color, but it's quite expensive and I
don't know what it would do to the flavor. Anybody tried it?