Normandy pork with home-grown carrots, courgettes and Congo mashed potatoes. Slightly disconcerting to eat (the potatoes, that is) but relatively tasty mashed spuds.
(Click here for part one)
Gosh!! If I give you some red beetroot and some white fish could you do a Union Jack meal?I remember, as a child, reading Desmond Morris's Manwatching. There was a picture of a spag bol which had been died blue and looked very unattractive. The book explained that most blue foods are poisonous and that we've evolved to equate blue food with poison...
That might explain why we were so leery of it. Wait and see if I'm still tweeting tomorrow - might be slow acting poison!
Hmmm....can't help thinking of hagra biscuits (about 2mins 10 secs in....)
If I had space to grow them, I would - just for the fun of serving them to the unwary. One could grow purple carrots and purple onions and purple sprouting broccolii go go with them. . . and decide who to invite to dinner.
I'm growing Highland Burgundy which are red skinned and red fleshed, but I don't think they can compete with that mash. (If they do I'll let you know!)
Wow - I'd been wondering what a true blue spud was like when cooked... looks amazing.When I was in college we had an outbreak of kleptomania in the fridges. We heeded Desmond Morris ('blue is inedible') and dyed our milk blue with food colouring. It didn't get nicked - but we couldn't bring ourselves to drink it either.
The vibrant colors on this plate make my mouth water. I would add pickle slivers of red beets and call it Rainbow Cuisine. Yummy!
Post a Comment