[Sca-cooks] blue food

[Sue Clemenger]

Uhm...get it to hold its breath long enough? <g>
--Maire, sauntering to the rock....hearing a kamikaze calling her....

"Craig Jones." wrote:
>
> >In one of my cookbooks (I think it's the Barbara Santich) there is a
> >Cerulean Blue Sauce, which I have found some mentions of in the
> >Florilegium, which and someone mentioned here in passing fairly recently.
> >
>
> Great! Someone mentioned that dratted Cerulean Blue Sauce.  There goes 2 years
> of therapy! :)
>
> If anyone has any new insight (short of hopping through Tuscan Hedgerows for
> the right subspecies of blackberry) on how to making this sodding stuff turn
> blue, then please, I'd like to know.  My theory is to make this stuff turn
> blue, it needs to be fermented or oxidised but am still thinking of an
> appropriate mechanism to do so.
>
> Drakey.
>
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