[Sca-cooks] crunchy jello and squid ink

[lilinah at earthlink.net]

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?

My first black meal i had at a restaurant in LA on La Cienega Blvd 
that was called, i think, "Sun Fired Foods" (which no longer exists, 
but the same name is used by some other businesses) where the food 
was not cooked, although it could be "cooked by the sun". I wrote 
down the ingredients and intended to make it again, but that was, oh, 
about 20 years ago, and i can't quite recall what was in it... The 
ingredients were molded into a loaf and sliced.

It had chopped black olives, wakame (a type of seaweed - mmm, i love 
all sorts of seaweeds, cooked soft, or toasted and crunchy), black 
sesame seed paste, mmm, some other blackish foods i can't recall. It 
might have had those big flat dried mushrooms, too; maybe it had some 
nuts; maybe some miso...

Definitely better than my "black" sandwiches i ate one summer when i 
was on vacation from work, attending the SF Early Music Society 
Medieval Music program, and really broke... It was what was in the 
house... "Russian rye" that really dark brown bread, black sesame 
seed paste, and bottled minced meat... i took it with me for lunch 
every day for a week... Yeah, yeah, not quite black - just very very 
dark dark brown - well, except the sesame paste.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita