Tie-dye cheesecake

[HansV]

TieDyeCheeseCake.jpg

If you have always wanted to make tie-dye cheesecake, here is the recipe: Tie-Dye Cheesecake.

[Rudi]

I hope that tastes as good (and colourful) as it looks.

[BobH]

I have always had a problem with bright blue food! Yuck.

[Rudi]

I have always had a problem with bright blue food! Yuck.

You can eat around the blue...
The green, orange, yellow, purple, red, brown, indigo, ultra violet and radio active parts should taste quite yummy!

[Jay Freedman]

It reminds me of what the kids always did with Play-Doh.

[hlewton]

WOW that's colorful to say the least.

Just looked at the recipe. I should send it to my sister who loves to make cakes. Not sure she would want to tackle this one though. Looks like a lot of work.

[Rudi]

Not really if you have a dozen or so tots of sherry before you start...

[John Gray]

I have always had a problem with bright blue food! Yuck.

I seem to remember an experiment shortly after the war where food scientists tried adding various colours to butter, and blue butter was the least acceptable to the participants.

However, either this is too far back in time for Google to find, or I've remembered it wrong!

[Leif]

I seem to remember an experiment shortly after the war where food scientists tried adding various colours to butter, and blue butter was the least acceptable to the participants.

However, either this is too far back in time for Google to find, or I've remembered it wrong!

I thought it was margarine that was coloured blue, to differentiate from butter. However, Wikipedia suggest it was coloured yellow
But well before my time...

[John Gray]

There's an interesting 71-page Kansas University MSc dissertation on the EFFECT OF COLOUR ON THE ODOUR, FLAVOUR, AND ACCEPTANCE PROPERTIES OF FOODS AND BEVERAGES which describes some of the things which I half-remembered:

"On a basic level, the colour of a food is linked to its palatability. This is illustrated by a separate study reported by Moskowitz (1978), “Moir prepared a buffet of foods for a dinner with scientific colleagues of the Flavour Group of the Society of Chemistry and Industry in London. Many of the foods were inappropriately coloured, and during the dinner several individuals complained about the off-flavour of many of the foods served. Several of the individuals reported feeling ill after eating some of the foods, despite the fact that only the colour was varied. The rest of the food was perfectly wholesome, with the requisite taste, smell and texture” (Moir 1936).

Cardello (1996) also reported similar outside findings “In this study, subjects ate a meal of steak, french fries, and peas under colour-masking conditions. Halfway through the meal, normal lighting was restored to reveal blue steak, green french fries and red peas. The mere sight of the food was enough to induce nausea in many of the subjects. The stark novelty of the colours used in this study leads one to ask whether certain colours are innately preferred or rejected” (Wheatley 1973). "

PS I have changed the spellings to those suggested by my British spell-checker.

[hlewton]

Cardello (1996) also reported similar outside findings “In this study, subjects ate a meal of steak, french fries, and peas under colour-masking conditions. Halfway through the meal, normal lighting was restored to reveal blue steak, green french fries and red peas. The mere sight of the food was enough to induce nausea in many of the subjects. The stark novelty of the colours used in this study leads one to ask whether certain colours are innately preferred or rejected” (Wheatley 1973). "

Not sure how I would have reacted but I don't think it would have been good after seeing blue steak, green french fries, and red peas. Doesn't even sound appetizing.

[HansV]

Red peas shouldn't be a problem - think red beans. But blue steak might be off and green fries might be moldy, so we instinctively dislike them...

[Leif]

Red peas shouldn't be a problem - think red beans. But blue steak might be off and green fries might be moldy, so we instinctively dislike them...

Green fries shouldn't be a problem - think French (green) beans
Blue steak? - sounds very rare, just as it should be.

[Rudi]

Here is an example....

1.jpg

[Leif]

Here is an example....

That looks like a bluefin tuna. I'm talking about cow meat!

[HansV]

It's steak from a purple cow:

purple-cow.jpg

They also produce milk chocolate:

purple-cow2.jpg

[hlewton]

I guess that means the steaks should have been purple.

[HansV]

Yeah, well...

Here is a blue cow.

Blue_Cow.jpg

[Rudi]

Gosh, now I'm singing that irritating song from EIFFEL 65!!

[BobH]

Restaurants - at least in the US - stock bright blue band-aids (plasters) for those occasional cuts and nicks that occur around knives, etc. The reason that they are bright blue is so that if one should come off and land on a plate, it would be imminently visible and the plate rejected before serving. Restaurants are often sued when foreign objects are found in food served to customers. Restaurant supply houses sell these bandages but I've never seen them where bandages are sold to ordinary shoppers.

There is no blue food. Even blueberries are more purple than blue.

I never saw a Purple Cow,
I never hope to see one;
But I can tell you, anyhow,
I'd rather see than be one

-Gelett Burgess