tag:blogger.com,1999:blog-7585872298905423391.post7603378516944576026..comments2023-06-17T10:26:46.315+00:00Comments on Cooking The Books: Post Something You Damn Slacker!!!Tudor Cookhttp://www.blogger.com/profile/05255518452245806185noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7585872298905423391.post-44466973130529053332007-06-11T13:12:00.000+00:002007-06-11T13:12:00.000+00:00I'm assuming that "safflower" is a typo for "saffr...I'm assuming that "safflower" is a typo for "saffron"? Also, did you use the parsley water as the only liquid or did you add it once the syrup was started?Elise Fleminghttps://www.blogger.com/profile/18135861365310784807noreply@blogger.comtag:blogger.com,1999:blog-7585872298905423391.post-10176703689070682582007-06-10T15:03:00.000+00:002007-06-10T15:03:00.000+00:00Did Robin filter the parsley "juice" to remove the...Did Robin filter the parsley "juice" to remove the sediment when trying to color the comfits? From the photo it looks like clumps of parsley mash. If he "filtered" it, how fine was the cloth? I'm inspired to try my own parsley coloring now.<BR/><BR/>Also, was there a specific comfit recipe that said to use parsley? I know that the "juice of beets" (leaves) is specified as a comfit coloring Elise Fleminghttps://www.blogger.com/profile/18135861365310784807noreply@blogger.com