looking for a way to make purple oil so its not green

by Doranicfer

4 Comments

  1. Leading_Release_4344

    Aren’t there purple basils? There are also purple tomatoes or you could do beets or something

  2. frumiouscumberbatch

    I think the green is very nice, actually–it’s roughly complementary to the colour of the tuna, which makes both pop. What I would do is move to a white plate. The blue is confusing the colour story and making the others look muddied.

    I do regret to say I would never order or eat this, because lactofermentation tastes like the squeezings from Satan’s jockstrap to me, but seeing this arrive on the table would delight me. It’s very pretty. Just switch the plate, and maybe consider exchanging the flowers for something in a bright and sunny yellow–marigold, perhaps, which would also provide a nice bitter note.

  3. frumiouscumberbatch

    Oh also, coming back to say… a rich, saturated purple is a difficult colour to achieve naturally. You can come close with butterfly pea blossom and management of the pH levels.

  4. BiriLikesStew

    Looks amazing ! i would stick to the green but switch to a different plate. amazing 👍

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