James Silverton wrote:
> Jean wrote on Tue, 07 Jul 2009 09:52:55 -0400:
>
>> Dora wrote:
>>> James Silverton wrote:
>>>> Jean wrote on Mon, 06 Jul 2009 20:24:08 -0400:
>>>>
>>>>> James Silverton wrote:
>>>>>> Hello All!
>>>>>>
>>>>>> Tonight I noticed a recipe for "Blueberry-Peach Pie" in
>>>>>> rec.food.recipes. It sounds like a weirdly colored mistake
>>>>>> unless it is justified but r.f.recipes does not take
>>>>>> comments. I wonder if anyone has any ideas about such a
>>>>>> thing?
>>>>>>
>>>>> Well, I posted it, so ask away. I don't recall it's being a nasty
>>>>> color. I suppose you could make it with
>>>>> raspberries instead if you are worried about that. I dunno
>>>>> about the macaroons in the topping in that case, though.
>>>>
>>>> OK, tell me why anyone else would want to make it :-)
>>>
>>> What's the old saying? "Don't knock it until you try it"?
>>> They're two of my favourite fruits and the colour wouldn't
>>> bother me.
>
>> Right. Flavor is paramount. After posting this, I was (and
>> maybe am) thinking I will make this in the next few days. My daughter
>> will be gone, but she thinks she can control me from afar. Hahaha.
>
> You know, to me flavor is *not* everything and color is important too. i
> like Indian dals (lentil) and even have my own recipe for one but the
> brown color can be unappetizing. The Idamae (sushi chef) at my favorite
> restaurant is sometimes perversely inventive even if he is usually very
> good indeed. The most recent offering was his "Marine Roll" which tasted
> fine but for the turquoise blue coloring that he used! I tried it (once)
> and felt queasy for an hour.
>

On one hand, that is funny. BUT then, other, I recall being
chagrined at the appearance of the beef stroganov I cooked for a
little suitor when I was in my early teens. Soooo...

When I make this again, I will be sure to post about the appearance.

--
Jean B.