[Sca-cooks] crunchy jello and squid ink

[Laura C. Minnick]

At 11:11 PM 9/8/2005, Stefan wrote:

>Can anyone think of any other all black food, either period or
>modern? Is the rarity because of it's appearance or the difficulty of
>coloring a food black?

Not at all rare or difficult to turn a food black, Stefan. It's just that 
it usually happens when you don't want it to! (And then you spend the rest 
of the evening trying to scrape it out of the bottom of the pan...)

'Lainie
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"No people can be great who have ceased to be virtuous."
Samuel Johnson: An Introduction To The Political State of Great Britain