Recipe for some blue food.
Make it with some red cabbage, that contains anthocyanin. when cooked, the mauve color will turn blue. It will stain most proteins, such as white fish. In fact, I made some cabbage-pollock soup, which made the fish bright blue. However, they are heat sensitive, so the color will fade pretty fast if they are left in heat.
I have not yet tried other food applications. Stories?
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