Many years ago I was involved in trying to produce a blue wine that was drinkable and didn't involve the addition of either buffer solutions or dyes. Being generous the best we could produce was barely drinkable...

---

Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Many years ago I was involved in trying to produce a blue wine that was drinkable and didn't involve the addition of either buffer solutions or dyes. Being generous the best we could produce was barely drinkable...

I guess you are right.
Blue Curacao. Liqueur made with Laraha citrus fruit peel. Lahara is similar to an orange, having been derived from the Valencia orange. Blue color is achieved by adding of food colorant, most often E131 Brilliant Blue.

It has the capacity for inducing allergic reactions in individuals with pre-existing moderate asthma. In 2003, the U.S. FDA issued a public health advisory to warn health care providers of the potential toxicity of this synthetic dye in enteral feeding solutions. The following legal limits apply in the EU (E 131) and other countries: 150-300 mg/kg depending on the type of food. Safety limit for foods and drugs: 0.1 mg/day per kg body weight.

Yummie...

Many years ago I was involved in trying to produce a blue wine that was drinkable and didn't involve the addition of either buffer solutions or dyes. Being generous the best we could produce was barely drinkable...

I suspect the problem was you weren't thinking out of the box. People make wine from things other than grapes.You need to find a fruit or berry that the skin would provide the proper color. I don't know if you could do it with Blue Berries, but that would be the place to start.

---

I suspect the problem was you weren't thinking out of the box. People make wine from things other than grapes.You need to find a fruit or berry that the skin would provide the proper color. I don't know if you could do it with Blue Berries, but that would be the place to start.

You mean thinking out of the wine box:)

Strange though that red wine are made of blue grapes...
Perhaps blue berries will work.
My lips and teeths turn blue when eating them.

Blueberry Hill:) https://www.youtube.com/watch?v=bQQCPrwKzdo

I suspect the problem was you weren't thinking out of the box. People make wine from things other than grapes.You need to find a fruit or berry that the skin would provide the proper color. I don't know if you could do it with Blue Berries, but that would be the place to start.

You mean thinking out of the wine box:)

Strange though that red wine are made of blue grapes...
Perhaps blue berries will work.
My lips and teeths turn blue when eating them.

Blueberry Hill:) https://www.youtube.com/watch?v=bQQCPrwKzdo

Um, Dena didn't mean that particular box, something new, normal is considered in the box, new is outside the box of thought..
But if you knew this already, then please forgive.

---

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

http://www.watersidewinery.ca/

\

It is not bad....

---

I suspect the problem was you weren't thinking out of the box. People make wine from things other than grapes.You need to find a fruit or berry that the skin would provide the proper color. I don't know if you could do it with Blue Berries, but that would be the place to start.

You mean thinking out of the wine box:)

Strange though that red wine are made of blue grapes...
Perhaps blue berries will work.
My lips and teeths turn blue when eating them.

Blueberry Hill:) https://www.youtube.com/watch?v=bQQCPrwKzdo

Um, Dena didn't mean that particular box, something new, normal is considered in the box, new is outside the box of thought..
But if you knew this already, then please forgive.

It's fair game to twist something somebody post if you can get a laugh out of it. You can blame me for doing that more than once on this board. I intend the concept of thinking of something new but I was blindsided because I completely forgot that wine comes in boxes. Fair shot, no foul.

---

Um, Dena didn't mean that particular box, something new, normal is considered in the box, new is outside the box of thought..
But if you knew this already, then please forgive.

I do know. We have now "imported" the expression
Here it's called "Tänka utanför boxen":)

I have a problem between backing soda and powder, you might find some mispelled word since my eyesight is next to nothing these days but if I using both of them isn't that an over kill?

---

Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Adolf Fredrik - the king who ate himself to death.


A semla (Sweden Swedish) or fastlagsbulle (Finland Swedish), laskiaispulla (Finnish), vastlakukkel (Estonian) or fastelavnsbolle (Danish and Norwegian) is a traditional sweet roll made in various forms in Denmark, the Faroe Islands, Iceland, Estonia, Finland, Latvia, Lithuania, Sweden and Norway associated with Lent and especially Shrove Tuesday in most countries, or Shrove Monday in Denmark and Iceland.
http://en.wikipedia.org/wiki/Semla

I have a problem between backing soda and powder, you might find some mispelled word since my eyesight is next to nothing these days but if I using both of them isn't that an over kill?

Sometimes a recipe will call for both but each is is intended for a different function. Baking soda acts now and is used when you want the batter to have bubbles in it. Baking power is heat activated and used when something should rise in the oven. I suggest you get on the internet and look up other recipes like the one you want to use and find out what they are using. I found the only difference between the family baked bean recipe and the one that's out there was our recipe used less molasses and that's why our beans lacked the wang the other recipes had.

---

I have a problem between backing soda and powder, you might find some mispelled word since my eyesight is next to nothing these days but if I using both of them isn't that an over kill?

Sometimes a recipe will call for both but each is is intended for a different function. Baking soda acts now and is used when you want the batter to have bubbles in it. Baking power is heat activated and used when something should rise in the oven. I suggest you get on the internet and look up other recipes like the one you want to use and find out what they are using. I found the only difference between the family baked bean recipe and the one that's out there was our recipe used less molasses and that's why our beans lacked the wang the other recipes had.

Antler Salt or Hartshorn is a trade name for a mixture of mainly ammonium bicarbonate and ammonium carbamate but can also contain small parts ammonium carbonate. Antler Salt is now practically synonymous with ammonium hydrogen carbonate. Antler Salt is a chemical blowing agent, such as sodium bicarbonate and baking powder, unlike conventional yeast which is biological blowing agent. Mostly used as a blowing agent in baking thin, dry pastries. If antler salt is used as blowing agents, for example, sponge cake, it is possible that the ammonia produced has no time to run out of the cake during baking, and an ammonia taste occurs and destroys the dessert. "Drömmar" are examples of classic biscuits baked with antler salt. Antler Salt are also commonly used as blowing agents in wheat biscuit.

When baking sometimes antler salt can be replaced with baking soda. Then double the stated amount are used.

History
Hartshorn was prepared by heating the horns and hooves from deer, hence the name. More specifically prepared by the demolition of antler oil, Pyroleum animale rectificatum, with powdered "acidic carbonated ammoniumoxid", giving a white powder which turned yellow with time.

I have a problem between backing soda and powder, you might find some mispelled word since my eyesight is next to nothing these days but if I using both of them isn't that an over kill?

Sometimes a recipe will call for both but each is is intended for a different function. Baking soda acts now and is used when you want the batter to have bubbles in it. Baking power is heat activated and used when something should rise in the oven. I suggest you get on the internet and look up other recipes like the one you want to use and find out what they are using. I found the only difference between the family baked bean recipe and the one that's out there was our recipe used less molasses and that's why our beans lacked the wang the other recipes had.

Antler Salt or Hartshorn is a trade name for a mixture of mainly ammonium bicarbonate and ammonium carbamate but can also contain small parts ammonium carbonate. Antler Salt is now practically synonymous with ammonium hydrogen carbonate. Antler Salt is a chemical blowing agent, such as sodium bicarbonate and baking powder, unlike conventional yeast which is biological blowing agent. Mostly used as a blowing agent in baking thin, dry pastries. If antler salt is used as blowing agents, for example, sponge cake, it is possible that the ammonia produced has no time to run out of the cake during baking, and an ammonia taste occurs and destroys the dessert. "Drömmar" are examples of classic biscuits baked with antler salt. Antler Salt are also commonly used as blowing agents in wheat biscuit.

When baking sometimes antler salt can be replaced with baking soda. Then double the stated amount are used.

History
Hartshorn was prepared by heating the horns and hooves from deer, hence the name. More specifically prepared by the demolition of antler oil, Pyroleum animale rectificatum, with powdered "acidic carbonated ammoniumoxid", giving a white powder which turned yellow with time.

Thanks for the info, one thing I have never heard of antler salt before.

I have a problem between backing soda and powder, you might find some mispelled word since my eyesight is next to nothing these days but if I using both of them isn't that an over kill?

Sometimes a recipe will call for both but each is is intended for a different function. Baking soda acts now and is used when you want the batter to have bubbles in it. Baking power is heat activated and used when something should rise in the oven. I suggest you get on the internet and look up other recipes like the one you want to use and find out what they are using. I found the only difference between the family baked bean recipe and the one that's out there was our recipe used less molasses and that's why our beans lacked the wang the other recipes had.

What blew me away I was watching American Test Kitchen and they put both of them in recipe.

---

Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

...a traditional sweet roll made...

Now you've got me wanting pastry!!!

...a traditional sweet roll made...

Now you've got me wanting pastry!!!

Ok, here's some 'Danish' pastry, enjoy..

---

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

...a traditional sweet roll made...

Now you've got me wanting pastry!!!

Ok, here's some 'Danish' pastry, enjoy..

Danish in Denmark are called Wiener bread:)

OMG I just get fat looking at them. :))

---

Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Food Porn!

---

Food Porn!

Of course:)
http://en.wikipedia.org/wiki/Food_porn