http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/ eat great food. meet great people. Tue, 07 Feb 2012 14:25:56 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/comment-page-1/#comment-4946 Douglas Wed, 04 Aug 2010 11:08:10 +0000 http://youngandfoodish.com/?p=2536#comment-4946 Not a bad plan, actually. Not a bad plan, actually.

]]> http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/comment-page-1/#comment-1188 John Simmons Mon, 07 Dec 2009 13:26:04 +0000 http://youngandfoodish.com/?p=2536#comment-1188 What about the famous 2 salt beef bars in brick lane. What about the famous 2 salt beef bars in brick lane.

]]> http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/comment-page-1/#comment-384 Dan Mon, 03 Aug 2009 18:23:12 +0000 http://youngandfoodish.com/?p=2536#comment-384 You've given me an idea, Douglas, "the Blue Dye-it" - it entails your dying all desserts and caloric foods blue so you're not tempted by them. You’ve given me an idea, Douglas, “the Blue Dye-it” – it entails your dying all desserts and caloric foods blue so you’re not tempted by them.

]]> http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/comment-page-1/#comment-374 Douglas Blyde Mon, 03 Aug 2009 10:23:24 +0000 http://youngandfoodish.com/?p=2536#comment-374 I do wonder what they were thinking. A friend once went to a blue-themed party, which included adding dye to every morsel. The result - no one ate anything. I do wonder what they were thinking. A friend once went to a blue-themed party, which included adding dye to every morsel. The result – no one ate anything.

]]> http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/comment-page-1/#comment-342 Dan Thu, 30 Jul 2009 13:19:04 +0000 http://youngandfoodish.com/?p=2536#comment-342 Dorie, I walked past the Patisserie Valerie one afternoon last week and looked for the banana blue gelato. There was none to be seen. Had it been discontinued, I wondered (and secretly hoped)? "No," replied the head scooper. "We had it this morning but now there's no more." Ugh. Dorie, I walked past the Patisserie Valerie one afternoon last week and looked for the banana blue gelato. There was none to be seen. Had it been discontinued, I wondered (and secretly hoped)? “No,” replied the head scooper. “We had it this morning but now there’s no more.” Ugh.

]]> http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/comment-page-1/#comment-341 dorie Thu, 30 Jul 2009 12:18:35 +0000 http://youngandfoodish.com/?p=2536#comment-341 Was it James Beard who called blue food 'obscene'? What a color! Was it James Beard who called blue food ‘obscene’? What a color!

]]> http://youngandfoodish.com/london/what-makes-the-banana-blue-gelato-at-patisserie-valerie-blue/comment-page-1/#comment-168 Jo Jordan Tue, 14 Jul 2009 11:41:05 +0000 http://youngandfoodish.com/?p=2536#comment-168 Spirulina gelato must exist in NZ. Spirulina everything there. Spirulina gelato must exist in NZ. Spirulina everything there.

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