WhyNot, that’s actually a good guess, because I’d say of the few dishes out there that often call for saffron, risotto is probably one of the ones I’d think of first.
When he described the spice, my first thought was cumin, which I find to smell like body odor anyway (an entirely different thread of course) but I’ve never seen a risotto recipe that’s used it.
With as much risotto as they cook on Hell’s Kitchen, I would love to see them work this one into an episode.
[QUOTE=WhyNot]
Okay, in all seriousness, I’m guessing saffron. It would go beautifully in risotto, it’s an unusual flavor to most Americans, and it does have a light, yet musky and floral tone.
[/QUOTE]
If it was saffron it would be yellow. So, VCO3, was the risotto yellow? If it was, then I vote for saffron also. If not, I’m sticking with my first guess, which was truffle oil.
[QUOTE=Count Blucher]
“Funny. He never asks for a second plate of Risotto at home…”
[/QUOTE]
Sorry, I had to stifle a giggle after this.
[QUOTE=Sitnam]
Clearly vagina is red meat, though if its still rare enough to be bleeding…
[/QUOTE]
I was under the impression that vagina is pink meat. I think a nice rosé wine is what is needed here.
[QUOTE=Cub Mistress]
I was under the impression that vagina is pink meat. I think a nice rosé wine is what is needed here.
[/QUOTE]
Vagina - the other white meat.
[QUOTE=Autolycus]
Vagina - the other white meat.
[/QUOTE]
ooooooooooh! Don’t let **pizzabrat **hear you talkin’ like that! 
[QUOTE=Cervaise]
Apropos of not very much, the first time I made risotto, I wasn’t patient enough with the liquid, so it wound up sort of… toothy.
[/QUOTE]
In Soviet Russia, vagina risotto eats YOU!
I’m surprised nobody has yet wondered if it wasn’t paella, rather than risotto - they’re pretty similar dishes, except that paella is traditionally made with fish stock, as opposed to risotto’s chicken or meat stock.
Yes, yes, I know that a healthy, clean example of the human female pudendum isn’t supposed to be ‘fishy’, but here’s the thing: neither is fish, when it’s fresh.
[QUOTE=scout1222]
WhyNot, that’s actually a good guess, because I’d say of the few dishes out there that often call for saffron, risotto is probably one of the ones I’d think of first.
When he described the spice, my first thought was cumin, which I find to smell like body odor anyway (an entirely different thread of course) but I’ve never seen a risotto recipe that’s used it.
[/QUOTE]
Cumin. Hee. 
[QUOTE=Malacandra]
Cumin. Hee.
[/QUOTE]
He was probably just short on thyme.
(Yeah, I know, stupid puns aren’t a good way to curry favor. But I like them, so I mustard up the courage.)
[QUOTE=Cervaise]
He was probably just short on thyme.
(Yeah, I know, stupid puns aren’t a good way to curry favor…
[/QUOTE]
That’s sage advice.
Arise, zombie pudenda-smelling foods thread! ARISE, I SAY!
At any rate, I went yesterday to the local Italian deli/grocery, which has its own excellent cheese cave and charcuterie, and among other things, I bought a pound of Basque-style bison chorizo.
I cooked up said chorizo in the oven today, and when I opened the oven, lo and behold! I was reminded of this old thread instantly. Smelt like vagina. Clean, healthy, delicious vagina. I am so happy right now. 
First time ever that “cheese cave” and “clean, healthy, delicious vagina” have been so closely juxtaposed, I’m sure!
tasty and fragrant zombie or no
share the recipe.
I don’t think reviving old threads started by trolls is a good idea. If you want to start a new one, have at it.