Feeling a little blue - Page 1
Forum section: electronics / general

author: PlainName
author_rank: Super Contributor
timestamp: February 03, 2022, 08:16:34 pm
content: [Body isn't empty, honest]

author: T3sl4co1l
author_rank: Super Contributor
timestamp: February 03, 2022, 09:07:07 pm
content: Dabba dee dabba die?Also orange cauliflower, looks neat, eats pretty much the same as any other cauliflower.Did the florets/tips change color just from cooking (steaming?), or is there some pH stuff involved too? (Likely it's anthocyanins, red in acid, blue in base.)Tim

author: PlainName
author_rank: Super Contributor
timestamp: February 03, 2022, 09:18:10 pm
content: A bit less flavour than the normal stuff.Started out a nice pinky-violet, mostly in the tips but some veins in the stem too. When cooking, turned deep blackberry and then wound up as the colour you see there. The water was close to cyan!Edit: There is orange stuff too, as you note:https://www.tesco.com/groceries/en-GB/products/307357062

author: T3sl4co1l
author_rank: Super Contributor
timestamp: February 03, 2022, 09:21:43 pm
content: Ahh, probably a little basic in the (hard?) tap water. Splash some vinegar on there, wait no, vinaigrette for extra flavor and brightening up the red shade if you like.On a related note, it's always so disappointing frying up some red cabbage with eggs, say as a hash; eggs are somewhat basic so end up stained ugly-blueish. Not the most presentable thing, but just as edible as with any other cabbage.Tim

author: PlainName
author_rank: Super Contributor
timestamp: February 03, 2022, 10:03:01 pm
content: Thanks, I'll try that next time (there will be a next time because my SO wants to try the water for dyeing her, er, strings).

author: coppercone2
author_rank: Super Contributor
timestamp: February 16, 2022, 03:57:17 am
content: if you boil pasta in wine it looks kinda like that.kinda wonder if you boil califlour in red wine

author: PlainName
author_rank: Super Contributor
timestamp: February 16, 2022, 12:40:23 pm
content: Sounds like a waste of good wine to me!

author: T3sl4co1l
author_rank: Super Contributor
timestamp: February 16, 2022, 12:49:04 pm
content: I mean, as an experiment, I guess it's something.Not a waste if you go on to make a soup, maybe the pasta is the last step to a variant on coq au vin!Tim

author: Ed.Kloonk
author_rank: Super Contributor
timestamp: February 16, 2022, 01:30:59 pm
content: Quote from: dunkemhigh on February 16, 2022, 12:40:23 pmWhat is not revealed is the price of said red wine.

author: RJSV
author_rank: Super Contributor
timestamp: March 07, 2022, 02:08:17 am
content: Making me think, looking at your colors, for simple CAULIFLOWER:Does (ANY) Gardener enthusiast tried INJECT with syringe, various (edible) FOOD COLORING ?You know; like Lime Green Cauliflower, or...how about Blue or YELLOW Sunflower Seeds ?Sounds pretty vain, I know, espec when others don't feed their families, in extreme poverty.A Cobalt Blue dish, of Sunflower Seeds, would be a party staple.Artichokes, well, you'd have to 'bleach out, the natural green, first.Heck, I heard that BEARS, as parents; ENCOURAGE the little cubs, to play with their food.There is, likely, a safe-consumable LUMINESCENT chemical, for safe food additives, once in a special season. People do their HAIR luminescent.Believe it, or not, I actually have too much, imagination...But it helps drive commerce, if you get the right combo, of circumstances...

author: PlainName
author_rank: Super Contributor
timestamp: March 07, 2022, 02:23:39 am
content: Heston Blumenthaldoes that kind of thing, but at the cooking end of the chain. A sample ischicken liver mousse created to look like a mandarin orange.

author: T3sl4co1l
author_rank: Super Contributor
timestamp: March 07, 2022, 11:52:19 am
content: Sunflower I don't know, but pistachios are often dyed red -- just the shells though.Might also be possible by breeding; consider the spectrum of jewel corn (maize).Tim