07/07/2005: Inedible Colors
I know there have been studies about how certain colors are *inedible* ascertained by studies adding harmless coloring to dye items and having people eat them as colored meal. Also what colors of foodstuffs children view as appealing and edible.
Apparently “Blue” is deemed the most inedible color – and “Blue Milk” positively wretched….people gag on it, though it's not different in actual taste or texture than regular milk. So, the “Purple” of this Purple Potato Salad item would qualify as a close "Second Most Inedible Color."
The article tries to convince you that:
Some like potato salad hot, drizzled with a tangy vinegar-bacon dressing.
Some like it cold, slathered in mayonnaise or Miracle Whip.
Some - well, OK, one person - likes it purple. With lavender.
But just judging from the picture:
This is most unhealthly looking Purple-Blue-ish shade of *Inedible* as I've ever seen. Qualifies for the Steve Don't Eat It Webpage.
If you’re brave enough to want to infllict this on your guests or family: Here is the Recipe for Lavender Potato Salad
1 bag (1 pound) small purple potatoes
4 teaspoons dried lavender
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/4 cup light-colored vinegar (rice vinegar or white wine vinegar)
1/4 cup light-colored and light-tasting oil (Canola, grape seed, light olive oil)
Salt and pepper to taste
Boil potatoes until tender.
While potatoes cook, combine lavender, thyme and basil in a small bowl and slightly crush. Add oil and vinegar to create a vinaigrette. Adjust seasonings to taste.
When potatoes are done, drain and peel. Quarter and slice potatoes into 1/4-inch-thick, bite-sized pieces. Pour vinaigrette over cooked potatoes and stir gently. Add more oil or vinegar if desired.
The purple color will heighten as salad sits. Refrigerate or serve warm. Garnish with a fresh sprig of lavender. Serves six.
Karen on 07.07.05 @ 09:04 AM CST