In a jovial spirit, I herby initiate discussion of salad tastiness per the color of food. @pennstac’s late 2020 Lettuce Conjecture is that darker green lettuce salads are more tasty than pale green lettuce salads. In this post I’m seeking appropriate measurements to assess the flavor of salads by color alone. However, we all know that salads can be made from foods beyond lettuce. There are many more colors to be measured.
Critically important questions include:
Does dark green seaweed salad taste better than pale green seaweed salad? Does the Lettuce Conjecture apply to many green foods?
Does the tastiness of bean salad correlate with the brownness of beans, and can red beans, green beans, or other beans be equally tasty?
Does cabbage follow the Lettuce Conjecture, whereby greener cabbage is tastier than white cabbage? In addition, red cabbage opens a can of worms as not green at all, but still colorful. Therefore, does cabbage salad tastiness require a different metric, such as saturation rather than hue? [I claim credit for the Coleslaw Conjecture.]
Note that radicchio salads are purple-white, but must be excluded from coleslaw analyses.
Do yellow corn salads taste better than white corn salads and blue corn salads? How does this domain perform? [There’s a great research thesis for anyone interested!]
Belgian endive salads are pale green/yellow and white, so does the Lettuce Conjecture apply here? Is white endive superior to darker endive?
Oh my, micro-greens! What to do! Some are green, some are purple, some are white, some are yellow. They are too small too measure!
Good topic! For me, tastiness isn’t a function of color (it all can be tasty depending on the implemention). But the color of lettuce is relevant to the nutritional value.
Now will this be performed by a single blind test, double blind test or a visual test before tasting or do we need a professional chef to review the color of salad
I smell a Watergate Salad level deception here. And I dearly love a little radicchio in my salad. I did state “Lettuce” because EVERYONE KNOWS that Kale is TOO green.
For centuries carrots have been the root of many global schemes, scandals, and conspiracies. Carrots were key to every *-gate scandal that’s ever happened. The Lettuce Conjecture has nothing on the Carrot Code:
Green leaves
Orange roots
Purple roots
Yellow roots
This is a code, but a tasty code too. Stew includes carrots. Stew is sold by the can all around the world. Trilateral commission. Free masons. Rasputin. Nostradamus. Stargate.
All have communicated with the Arcane Carrot Code and interpreted through the taste of stews. Color = flavor = knowledge = fortunetelling.
Watch your back. They don’t want this to get out of the ground. That’s why carrot code is mainly in the roots. Green is a trick. A trick. A tasty trick, but NOT tasty green with kale or with carrots.
Public Service Announcement – Barbara’s method of doing corn on the cob
I though I’d post before the festivities of the 4th, my wife’s unique and self-devised method of making the best corn on the cob.
Husk an ear of corn
Wrap the ear in a paper towel that has been moistened with water
Cook for 2 minutes in an 1100 watt microwave oven
Obviously you may adjust the time for 2 ears and or different wattage oven. It’s fast and easy. As far as we know, nobody else has come up with this method, and I’m not trying to make millions by taking out ads saying “Use this trick to cook the best corn - click here”.
Oh, musical pairing… Perhaps Anthony Braxton’s March from Creative Orchestra Music 1976
This is very close to my wife’s method except she doesn’t shuck the corn first…
Take off some of the outside larger husk . Kind of just clean it up a bit… like you remove the outer leaves from a head of lettuce.
Wrap in damp paper towels
Microwave for 3 minutes on high (5 min for 2 ears)
Remove from micro. Remove paper towels
Cut off about an inch or so of the stem side
Squeeze the other end(the tip of the corn cob) till the corn slides all the way out. Careful it’s super fricken hot.
If you do it right it should come out pretty much completely clean. All the hair should stay in the husk. Works like a charm.
EDIT: Oh yeah, song pairing. How about some balls to the wall, extreme heavy metal from Annihilator….
Same here but I wrap in plastic film instead of a paper towel. Under no circumstances try to cook until “soft”, as it’ll never happen — just dries out and gets crunchy.
