Comments on: Color Theory

By: Judith in Umbria

Judith in Umbria — Sat, 20 Mar 2010 09:32:47 +0000

Fairground food often has those rainbow qualities. Once a year that’s not scary.

The next time you find yourself in Florence, do me a favor.

Go to Grom which you will find to the right of the Duomo when you are facing it, or just ask. Gelateria Grom Firenze,Via del Campanile angolo via delle Oche Eat ice cream.
Then go to Perchè No, http://www.percheno.firenze.it/index.php?lang=en address on the website, Via Dei Tavolini, 19/R, but only in Italian (it’s OK, the street signs are also in matching language.) Eat ice cream.

Now tell me which is better? Grom is supposed to be the best when you talk to most tourists, but I drag tourists to Perchè No because I think it has an edge. Grom LOOKS more upscale and they are all charming as can be, but the ice cream seems one micromillemeter less perfect.

By: Mr. Henry

Mr. Henry — Tue, 16 Mar 2010 13:36:41 +0000

You never can tell, raincoaster. Bright food could become another new trend sweeping the country from west to east.

By: raincoaster

raincoaster — Tue, 16 Mar 2010 12:12:00 +0000

You can go overboard with the colour thing; I once served blueberry chicken, which is bright purple, with pasta with pesto sauce, which is of course brilliant green. NOT a good look.

By: fressack

fressack — Sun, 14 Mar 2010 21:31:06 +0000

In response to your kind e-mail:
As it is with all kinds of ingredients, the spices shall be used carefully. That means about a thumbs size of ginger, 8-10 capsules of cardamom and half a stick of cinnamon on appr. 3 pounds of red cabbage.
My recipe asks for slicing the cabbage the finest way you can, soak it overnight in 1/2 liter of orange-juice, 1/2 liter red wine, a cup of cider vinegar and all the spices. Add 2 sliced oranges.
Bring to boil the next day, season with s/p and a bit of everythings that’s still lacking.
You’ll like it.

By: Mr. Henry

Mr. Henry — Sun, 14 Mar 2010 11:13:31 +0000

This sounds interesting, and probably delicious, but somehow that list of spices, all of them strong, seems like one too many.

Do you add the orange at the end?

By: fressack

fressack — Sat, 13 Mar 2010 22:34:46 +0000

Objection, Mr.Henry!

Being a genuine German speciality, red cabbage can be prepared in various, i.e. also sweet ways.
By using ground fresh ginger, slices and juice of orange as well as cardamom and cinnamon as additional spices, you’ll certainly end up with something going very very well with Canard à l’orange indeed.