[Sca-cooks] Weird Kitchen Science: Fascinating color-shiftphemonenon...

[Phlip]

Ene bichizh ogsen baina shuu...

> There's a mild yellow one called gaeng kari, which i think is based
> on a Chinese curry powder. I prefer the red or green, colored
> primarily by chilies of the appropriate color - the green contains
> some fresh green herbs as well.
>
> Anahita
> who has made many a Thai curry paste, but never 2 gallons worth,
> never frozen one, and never had one turn aquamarine blue.

Well, he wasn't kidding. Anyone who wants to see the pictures, they're now
up at:

http://www.netlabs.net/~osan/Photos/Food/Brown_Paste.jpg
http://www.netlabs.net/~osan/Photos/Food/Green_Paste.jpg
http://www.netlabs.net/~osan/Photos/Food/Green_On_Brown.jpg

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....



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