Goethe's symmetric colour wheel
Evocative for me of the colours in many sweet and savoury dishes
"Today's paint colors sound good enough to eat / From Salsa Red to Creme Brulee, these exteriors evoke a powerful sense of taste"
New York Times Copyright 2013 New York Times. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.,
Phil Patton, New York Times
How would you feel about colouring your world with a culinary palate.Colour is such an easy way to increase the nutritional value of your meals,plus colourful food looks gorgeous on a plate.
Cayenne pepper, red chili powder or kashmiri red chili powder is used to give tandoori its fiery red hue. A higher amount of turmeric produces an orange colour. In milder versions, both red and yellow food colouring could sometimes be used to achieve bright colours, however turmeric powder is both mild and brightly coloured, as is paprika,the sweet red pepper powder.Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried smoked red peppers (pimentón/pimentão or colorau).This colour which is closer to orange than pink consists of the simple ground paprika used to make it.When fried in a hot pan,the oil starts to release and the oil you are using for frying even turns that same wonderful neon orange colour - Paella !! By adding the natural ink from squid you can colour your rice to achieve a black risotto which can be given colour accents from fresh red chilli and lime zest.
Orange,carrot,pumpkin,sweet potato, strawberries, basil,green olives,the possibilities are endless.Last year I sucessfully matched butternut squash soup to a paint swatch called Po de estrela (stardust).There must be hundreds of thousands of foodie designers out there amongst you.Just get coooookin with colour will you....and tell us all about it
|The pantone cocktail menu at Trick Dog,San Francisco|