What's for supper?

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KSINGH said:
i haven't had black forest cake in ages. well maybe a few months :)

but while we on cakes, I didn't know there was blue and black velvet cupcakes. had a blue one at Andiccios after dinner on Friday night. I liked it.
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Red, black or blue it's still a coloured spongecake :D
 
Devill said:
:eek:

I only know of the red velvet cakes...
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It's just food colouring. Proper red velvet is a very specific type of cocoa that due to its acidity turns red when cooked. These days people just make chocolate cake and add red food colouring and call it red velvet. Half of them don't even bother with the proper cream cheese frosting...
 
DJ... said:
It's just food colouring. Proper red velvet is a very specific type of cocoa that due to its acidity turns red when cooked. These days people just make chocolate cake and add red food colouring and call it red velvet. Half of them don't even bother with the proper cream cheese frosting...
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Yep. He had a blue cupcake, basically.

I made a great crustless bacon/spinach quiche the other day and forgot to document it so it's lost to the ages. Will have to make it again though, it was quick and delicious.
 
DJ... said:
It's just food colouring. Proper red velvet is a very specific type of cocoa that due to its acidity turns red when cooked. These days people just make chocolate cake and add red food colouring and call it red velvet. Half of them don't even bother with the proper cream cheese frosting...
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That was what I was referring to as I read somewhere that the original only had a tinge of "velvet" colour, nothing like we see today with the colouring.

James Beard's 1972 reference, American Cookery,[1] describes three red velvet cakes varying in the amounts of shortening and butter, also vegetable oil. All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light and fluffy. Before more alkaline "Dutch processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "red velvet" as well as "Devil's food" and similar names for chocolate cakes.[2][3]
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yeah, its not supposed to be just colouring. we bought a kit at the food and wine show recently. came out pretty awesome too. i'll upload a pic when i find it.
 
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This is supper.

600ml (1 banana, 6 strawberries, orange juice and strawberry yoghurt)

IMAG0789.jpg
 
Braaied chicken thighs and oven grilled mixed vegetables.

The chicken will have a tomato sauce and chutney and soy sauce basting.
 
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