[Sca-cooks] Lavender Foods made with Blue corn meal- OOP

[kingstaste at mindspring.com]

This isn't a color reaction, more of a physical one.  When you grind up the
blue corn, there are lighter and darker bits in each kernel.  As a ground
meal, it is rather pale purple.  I don't know how they get the blue corn
chips to come out so dark, perhaps it is a specific kind?
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of Linda Peterson
Sent: Wednesday, December 15, 2004 10:53 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Lavender Foods made with Blue corn meal- OOP


Remember all the talk about color changes with foods this week? Blue is
particularly suceptible to it. Blue corn meal dishes can range from an
Eastern sky blue to a ballerina pink, usually when least expected.
Experiment with the acid/base levels. It's not something I use much, being
considered rather needlessly trendy here in green chili land, so don't
know what the cost would be, but if Phlip or anyone needs a local
southwest product we could certainly get it to you.

Mirhaxa, in the Outlands.  ;)

On Wed, 15 Dec 2004 kingstaste at mindspring.com wrote:

> I think you all may find that blue cornmeal turns your foods a lovely
> lavender color, not the blue you are hoping for.  (I made a charming dish
of
> fried lavender catfish once, tasty, but odd).  Blue cornmeal is higher in
> vitamin A than yellow, along with some other increased dietary goodies.  I
> buy it in bulk at Sevananda (health food store), but don't remember the
> price.
> Christianna
>

  mirhaxa at morktorn.com


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