Comments on: What makes the banana blue gelato at Patisserie Valerie blue?

By: Douglas

Douglas — Wed, 04 Aug 2010 11:08:10 +0000

Not a bad plan, actually.

By: John Simmons

John Simmons — Mon, 07 Dec 2009 13:26:04 +0000

What about the famous 2 salt beef bars in brick lane.

By: Dan

Dan — Mon, 03 Aug 2009 18:23:12 +0000

In reply to Douglas Blyde.

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.

By: Douglas Blyde

Douglas Blyde — Mon, 03 Aug 2009 10:23:24 +0000

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.

By: Dan

Dan — Thu, 30 Jul 2009 13:19:04 +0000

In reply to dorie. 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.

By: dorie

dorie — Thu, 30 Jul 2009 12:18:35 +0000

Was it James Beard who called blue food ‘obscene’? What a color!

By: Jo Jordan

Jo Jordan — Tue, 14 Jul 2009 11:41:05 +0000

Spirulina gelato must exist in NZ. Spirulina everything there.