The Only Diner with Color Avoidance Syndrome

8 years ago

No. No? Purple just doesn't look appetizing to me. ... DW asked me before I made my last trip to the basement which spuds I wanted for mashed potatoes. I went for the one that would be white even tho, I knew that she would prefer Yukon Gold. Yukon Gold! Well, I kinda resent that it looks like it's just loaded with butter even when it isn't <shrug>. I've been eating Yukon Gold for years but that's because DW likes them. I grew a purple flesh variety once or twice but ... maybe if I turned off the lights and we had dinner with candles ..?

Steve

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digit (ID/WA, border)
Original Author

8 years ago

DW has that problem with red cabbage and beets. Her red meat is never red ... I never have to worry about meat being undercooked. Well-done is an absolute requirement in this household.

It's probably true that the most unappetizing "color" of food for me is gray. Or, is it grey?. Ya know, for a color with so little appeal, it's absurd that there are two spellings. Really, grey or gray has only a use to set something else off. It can, at times, improve what is around it and that's about all.

We have blood oranges once in awhile. They run strongly up against my problem with words ..! Every year for about a dozen, I have grown lemon cucumbers. I really don't like to think much about the word and, instead, welcome the arrival of the little round things that can be peeled like a Granny Smith apple. But, flavor appreciation only came when I learned to pick them before they have the lemon yellow and tough skin that gives them their name.

Steve

who ain't got much but is snug, smug and thankful on this foggy, frosty morning with his bowl of bright orange, Japanese persimmons

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Comments (6)

digit (ID/WA, border)
Original Author
8 years ago
I should hasten to add that ..

. i like red beets!

That's after I played around with growing both yellow and white. I still decided that I like red best.

Steve
gardengal48 (PNW Z8/9)
8 years ago
You are not alone.......I share the same aversion. I just don't get the appeal of off-colored veggies. Purple carrots or potatoes?? No thanks! Have you ever seen what purple pots look like when mashed?? It is not at all appetizing :-))

I don't mind Yukon Golds....they are actually one of my preferred choices as they actully look like a potato inside (not THAT gold!). I also don't mind golden beets. It may just be the color purple with vegetables that puts me off...........
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ZachS. z5 Platteville, Colorado
8 years ago
Purple mashed potatoes are probably not going to find a spot on my plate, either. It looks too much like poi (a traditional Hawaiian/Polynesian dish made of mooshed up taro root that tastes like eating a bowl of mud).

Cubed and roasted or sliced and fried however, purple potatoes are no problem, and I enjoy them. Of course my favorite spuds are the red skin, yellow fleshed varieties.

I have no aversion to Purple carrots, either, or "black" tomatoes (or green, or orange...). Yellow beets don't put me off... What about lemon cucumbers? Blood oranges? "Rouge" and "Garnet" lettuce? I do have a slight issue with red cabbage that turns everything you cook with it an unnatural looking shade of BLUE!
popmama (Colorado, USDA z5)
8 years ago
I love purple yams! You can buy them at Asian markets. They are sweet and maintain a lovely purple color when oven-roasted whole.
digit (ID/WA, border)
Original Author
8 years ago
Well, about those purple yams ...

After my "southern" father shook his head over the production of my choice for a sweet potato variety (I think it was Georgia Jet), I pouted ...

Okay, I got back in the game after several seasons! Why not try something really different? Got nothing to lose ... I had no luck with a purple.

Steve