Mało jest niebieskiego jedzenia

[0skar]

Nie sądzicie?

[Gość: etna]

To prawda. Czarnego również.

[0skar]

Czarnego trochę jest: kawior, makowiec, czernina, kaszanka. A nawet wszelkie
przypalone rzeczy ;) A niebieskie?

[Gość: kama]

sery plesniowe sa niebieskie

[0skar]

Szczerze mówiąc nie widziałem takich. Widziałem tylko takie z sinymi żyłkami
ale stricte niebieskie?

[kicior99]

Zawsze sie nad tym zastanawialem. Wlasciwie tylko czarne jagody, ktore zerwane starannie z krzaka sa niebieskie... Zwroc jednak wuage ze poza kwiatami niebieski rzadko wystepuje w naturze. A swoja droga widok kogos jedzacego niebieskie lody zawsze przywodzi mi na mysl jakas trucizne i to jest niezalezne ode mnie.

[0skar]

No właśnie, to jest ciekawe bo przecież niebieski obok żółtego i czerwonego
jest kolorem podstawowym.

noi? n/t

[illiterate]

[0skar]

No i nic, taka refleksja. Ciekawy jestem po prostu dlaczego tak jest.

[wedrowiec2]

Cienko:(
Oprócz wymienionych już jagód przychodzi mi na myśl tylko kapusta czerwona,
zwana modrą:)
Inni tez mają ten problem:

"Food and the Colour Blue"
www.bbc.co.uk/dna/h2g2/A3403928
There is something of an aversion among human beings to food of a blue tinge:
this is most likely due to the rarity of blue colours in edible plants and
animals. Blue is often associated with alkaline conditions, whereas most
organic life is mildly acidic. Food scientists have conceded that there are no
natural food dyes of a blue colour1, and yet psychological research has
concluded that blue is a relaxing colour with a positive influence on mental
and physical performance. Nevertheless, there are a few brave foodstuffs that
daringly cross the boundaries and promote themselves, bravely, as blue...

Blue Foodstuffs

Here you will find that which is eaten that has the strongest claim towards
being naturally blue2.

Blueberries

The Vaccinium bush (from the Latin vacca = 'cow', because cows have something
of a fondness for them) is the source of perhaps our best known blue food. The
blueberry is high in iron and antioxidants, and is used most frequently in
fruit puddings and muffins. With comparatively little rivalry, it is perhaps
unsurprising that they have been chosen as the State Berry (no, really) of
Maine, USA. They also go by the name of 'whortleberries' or 'hurtleberries'.

Bilberries are a close European relation of the North American blueberry, and
the lesser known huckleberry also produces fruit of a blueish hue.

Another blue berry, although not a blueberry (note the subtle difference), is
the sloe or blackthorn berry, which is used to flavour certain varieties of
gin. The blackthorn bush grows wild in proliferation in the UK, and less so on
northern mainland Europe. The berries are quite bitter when young, but this
flavour is lost as they ripen - either on or off the bush.

Blue Corn

Blue corn kernels turn a very dark blue-black tinge as they are dried, and the
flour produced from them is particularly used in making tortillas (some of
which are fried or roasted into corn chips) and bread. It has been part of the
staple diet of Hopi American Indians for hundreds of years, and has today
acquired a reputation among organic farmers for its pleasantly pronounced
taste, unencumbered by chemical fertiliser.

Borage Flowers

The leaves of the Borago officinalis plant have long been prized as a herb:
often medicinal, but also for use in salads and bouquets garni. The flowers can
also be eaten, having a slightly cucumber-like flavour which can be added to
puddings or even infused in hot water to make borage tea. They are tipped by
many to become the next 'in' food; outlandish recipes such as 'borage fritters'
and 'borage and chickpea coulis' are already published.

Red Cabbage

Eh? Surely some mistake. Well, no actually. Red cabbage, like many vegetable
products with a strong colour (particularly beetroot, geranium flowers and red
onions) is an effective indicator of pH - chemical acidity. When it is cooked
in alkaline conditions, it turns a rather unpleasant pale blue colour. That's
why all red cabbage recipes include a quantity of vinegar or lemon juice: both
are very acidic substances.

Bridget Jones's Soup

The film version of Bridget Jones's Diary has our culinary-disadvantaged
heroine wishing to wrap a bunch of leeks in string to make soup. Unfortunately,
the only string she has is of the blue plastic variety. This, of course, melts
in the hot pan, and she winds up serving blue (and, no doubt, somewhat odd-
tasting) soup to her dinner party guests.

Dentrassi Delicacies

Afficionados of BBC TV's adaptation of The Hitchhikers' Guide To The Galaxy
will possibly recall that the famous Dentrassi 'Haggra biscuit' was a vivid
royal blue in colour. Unfortunately, Arthur Dent appeared not to have the
correct taste buds to savour its full appeal.

'Blue' Foodstuffs

No doubt wishing to cash in on the glories of blueberries, blue corn and the
like, several foodstuffs have acquired the 'blue' moniker, but are not really
of that shade at all. So, who are these imposters?

Blue Cheese

The distinctive veins in blue cheeses - the best known being stilton,
gorgonzola and roquefort - were traditionally created by aerating the cheese to
promote the growth of mould of the Penicillium genus. The aeration is done by
inserting by steel or copper wires, which can either be left in place or
removed during the maturation process. The cheeses were originally ripened in
cool caves, where this particular mould was rife. In these days of mass
production, the mould is artificially added during production. The result is a
greenish-blue network of veins throughout the cheese, believed to heighten the
taste through the oxidation or decomposition of certain flavouring compounds.

Countless regional variations on blue cheeses exist, particularly in France,
and the products are considered best eaten alone as part of a cheeseboard or as
a dressing for salads or steak. Like many fresh products today, European Union
directives dictate that Stilton cheese may only be made in the Stilton region
in Derbyshire.

Blue Kale

Kale, a cabbage-like breed of vegetable used in the Eastern Mediterranean for
several thousand years, is frequently cultivated in cold climates as it is
particularly tolerant of frost, and has been known to flourish in such chilly
areas as Siberia and Northern Canada. Kale is a rich source of Vitamin A, and
is useful in salads, as it does not wilt as quickly as other decorative leaves.
Several varieties boast a 'blue' name, and grow with almost bluish-green
leaves; you would probably not, however, see a definite blue colour by the time
it arrived on your plate.

Blue Potatoes

The blue potato is actually a deep purple colour, originally caused by a virus
infection. The 'Salad Blue' variety, commercially available today, has been
carefully crossbred to remove all infection. As the name suggests, it is a
small, floury variety of particular use in adding colour to salads or as
a 'novelty' vegetable accompaniment.

Blue Steak

Steak cooked very rare, called 'blue'3 in resemblance of the blue veins which
should still remain, is recommended for the best cuts of meat (certainly
fillet, which sometimes lacks flavour, and often rib-eye too) and many rare-
breed and well-hung cuts of beef. Although many shudder at the concept for
being 'bloody', a good steak should shed very little blood, if any.

A particularly popular variety, especially in the USA, is 'black and blue
steak'. This is marinated, usually in a soy-based dressing, and seared over a
very, very high heat until the outside is blackened but the inside remains
uncooked. This is classic 'texture' food - it is less about flavour than the
contrasting textures of the crispy outside and the soft, squidgy middle.

Blue 'Foodstuffs'

There is an increasingly large sector of foods which are extremely blue
coloured, but only vaguely fall within the heading of dietary necessities...

Blue Mints and Blue Toothpaste

The association between mint and the colour blue presumably arose through the
flowers of the peppermint, which are a pale violet. It certainly did not arise
through the most commonly used (and minty!) part of the plant - the leaves,
which are dark green. Nevertheless, blue is commonly associated with mint
sweets and chewing gum, and in a range of oral hygiene products.

Blue Smarties

Smarties, for those who don't know, are coloured, sugar-crisp coated discs of
chocolate, made by the Rowntree company, recently swallowed by the Nestlé
corporation. They are available in cardboard tubes and have been extremely
popular since the 194

[mrgodot]

No i dobrze, bo niebieski, w przeciwieństwie do kolorów takich jak żółty lub
czerwony, nie wzmaga apetytu, a nawet go hamuje. W sumie coś do wykorzystania
przez odchudzających się - jeść z niebieskiego talerza.

[kicior99]

to moze podawac do obiadu curacao? efekt bedzie ten sam =)

[kicior99]

probowalem jeszcze wpisac w google to samo po niemiecku i francusku i rowniez nie znalazlem wytlumaczenia. Niemcy urzadzili podobna dyskusje
www.boardy.de/showthread.php3?threadid=34330923
a o sile niebieskiego mozna poczytac tu:
www.wildblueberries.com/frenchp

jeszcze jedna ciekawa koncepcja

[kicior99]

se qui donne les couleurs aux objets c'est la lumière, c'est a dire que chaque élément de notre planète absorbe une langueur d'onde que contient le faisceau lumineux et qui correspond a une couleur, si une tomate est rouge c'est par ce que les protéines qu'elle contient ne peuvent absorber que la rayonnement qui correspond a la longueur d'onde du rouge. et le bleu est resrvé au gaz en particulier l'hydrogène qui est très rare a l'état libre dans la nature, donc y'a peu d'élément de couleur bleu dans la nature

fr.answers.yahoo.com/question/index?qid=20061104231948AAD7nRP
w skrocie - bialka nie absorbuja tej dlugosci fali, ktorej przypisany jest kolor niebieski, stad jego nieobecnosc w pozywieniu

[mk.lewandowski]

Mało. Tak mało, że znajomy kucharz powiedział mi, że gdy pracował na statku to
dla personelu kuchennego były specjalne niebieskie plastry na skaleczenia - po
to niebieskie by można je było łatwiej znaleźć gdy wpadły np. do gulaszu.
Brrr....

[paprotka-gd]

pstrąg błękitny
błękitny raczej tylko z nazwy

niebieski jest po prostu...niezjadliwy:-) Pamietam

[jacek1f]

targ dominikański i mój dzieciecy zachwy, że mozna było kupić zielone i
nieieskie bułki i wypieki.
Pamiętam również, że choć mi smakowało na poczatku, to mózg miał własne zdanie
za chwile i straaaasznie się pochorowałem:-)))

Pamiętam też jakieś wyniki badań, że z paczki MMemsów najczesciej zostaja na
końcu niebieskie właśnie.

[Gość: xxwieczna]

Zawsze marzyłam o niebieskich pomidorach. Wtedy bym je lubiła. A tak to nie
wiem jak to w ogóle mozna jeść....