Rye flour is used in baking many of the traditional dark breads of Eastern European and Nordic countries. Most rye breads use a mix of rye and wheat flours because rye does not produce a sufficient amount of gluten. Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal.
a dry, fruity, and somewhat spicy spirit often with smoky notes distilled from a mash of grains in various combinations of corn, wheat, malted rye and barley, rice, oats, and other grains, but Rye whiskey must contain at least 51 percent rye. A benchmark mash for rye has historically been comprised of 51% rye, 39% corn, and 10 % malted barley. However, a rye may contain as much as 100% rye or contain other grains than corn and malted barley. Whatever the combination, rye whiskey must contain at least, 51% rye in the mash.
The handsome sable antelope of eastern and southern Africa belongs to a group called sabre-horned antelopes, because of their long, scimitar-shaped horns. Those of the sable antelope are covered with ring-like ridges. Adult males often reach 1.5 m at the shoulder and can weigh over 270 kg. They are glossy black except for white markings on their face and underparts, with a tufted tail and slight mane. Sable antelopes are gregarious, nomadic animals. They roam the dry acacia country of Africa in large herds, usually led by a master bull, and they feed on grass and plant life. Sable antelopes were much sought by hunters. Ernest Hemingway, who used to hunt sable antelopes, gives an interesting account of their habits in his book, The Green Hills of Africa. Lions are about the only predators strong enough to bring down a healthy sable.
A fish, in fact not a cod, from the northern Pacific. It is slightly rounded with soft, white flesh and a mild flavour. Often available smoked, it is sold both fresh and preserved.
A striking red fish with no stripes or spots caught in the tropical waters of northern Australia over reefs and soft bottoms. Is usually found at around 70 cm (28") in size, though the ones in the picture are smaller and provides well-flavoured, flaky meat. It is sometimes sold as red emperor.
A safflower is a thistle-like plant which is a major producer of a high polyunsaturated, flavourless, colourless oil which is good for deep frying and in salad dressings. The flowers are reddish-orange and the styles are sometimes sold as saffron.
Saffron is made with the dried stigmas of the saffron crocus and nothing else. The flowers are picked in the early morning and left to dry in the sun. In the evening, the three stigmas from each flower are removed by hand. To produce 1 kg (2 lb) saffron takes about 170,000-200,000 crocuses and I expect they really have been counted. Spanish La Mancha saffron is said to be the finest in the world, though good saffron is also available from Kashmir, Morocco and Iran. The Spanish call the very highest quality of saffron 'coupe' while the Iranians call it 'sargol', translating as 'top of the flower'. It contains only the pure red stigmas of the flower and retains its pure red colour, with a colouring index of 220 to 250. It is wonderfully flavoured and adds complexity to many dishes, particularly fish. Saffron is the most expensive spices in the world, with vanilla and cardamon close behind. In 2010 the price of saffron id £4,000 per kilo (2.2 lbs). There are many fake versions of saffron, particularly safflowers which have the same tempting deep golden red colour. Nonetheless, do not be tempted. There is no substitute.
The saffron milk cap is a variety of mushroom with some similarities to the St George's mushroom and which exudes milk when cut. It is a reddish orange in colour and funnel shaped. Despite its Latin name, this is not the most delicious of mushrooms. Raw, it has a sharp and unpleasant flavour, but this meaty mushroom is usually served fried or cooked and served cold with a vinaigrette. The saffron milk cap is found in growing in pine forests. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
