[Sca-cooks] Pomegranate seeds

Terry Decker t.d.decker at att.net
Fri Feb 26 06:28:31 PST 2010

>>A number of the dishes call for being colored first (coloure it with 
>>Alkenade) so maybe the purpose of the flourishing was just to add
>>a few bits of color. How many of these recipes after all call for that 
>>final strew it with spice powders or sugar and serve forth?
> Bits of color and flavor, I'd say.  Perhaps the preserved pomegranates 
> that Katherine mentions are different, but -dried- pomegranate is a burst 
> of black not color.
> Ranvaig

Black on a red dyed food produces an interesting visual effect.  Wonder just 
what it does to the taste?


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