[Sca-cooks] blue food

[Elaine Koogler]

Could it be the hydrangea?  I know I've seen both pink and blue versions, and it
seems like I remember hearing somewhere that this was the case...

Kiri

Daniel Phelps wrote:

> Was written:
>
> >> Don't know, but I've often had cuban pork where in the onions have a
> >> distinct blue tinge.
> >
> >Could those have been cooked red onions?
>
> Don't know what color they were before they were sliced just know the color
> they were when they reached my plate.  I have always assumed some sort of a
> "litmus" reaction.  I do remember hearing of a certtain flower which will be
> either be pink or blue depending on the pH of the soil it is grown in.  Does
> anyone perhaps know the flower of which I speak?
>
> Daniel Raoul
>
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