Silkworm poop as cheese whitener?

[Rev Chuck]

Deborah Stevenson wrote:
> 
> In <370244FA.F26551F9 at iamerica.net> TMOliver <swrctmo at iamerica.net> writes:
> 
> >Annato, a red seed popular as both a flavoring agent (toasted) and
> >color-additive (cheap substitute for saffron) in Caribbean, Mexican and
> >Central American cookery, makes a fine choice for cheese-coloring ('cuz
> >traditonal customers like orange "cheddar" and "merkin").
> 
> >The "flavor" which adds to its use as a spice is mild/non-existent until
> >after toasting, so I suspect the coloring task is carried out by
> >untoasted versions.  For folks who make "Spanish Rice" or the Mexican
> >restaurant standard "sopa seca", among traditionalists annatto, not
> >tomato juice/paste/sauce, is the coloring agent, and while high class
> >"Yellow Rice" and "Paella" might be touched by saffron's angel thread
> >(muy caro), most places rely on cheap annatto.
> 
> Though I did once consume a fruit yogurt (I'm thinking it was a Yoplait
> relative) with an oddly inappropriate but recognizable flavor, and I
> finally realized I was tasting the annatto in with the peach or whatever.
> 
> Cheerios apparently use turmeric for similar natural colorations with
> spices you otherwise wouldn't expect.
> 
> Deborah Stevenson
> (stevenso at alexia.lis.uiuc.edu)

To hear chitin being foisted as a weight-loss aid upon the entomologically 
unenlightened is to laugh.  

-- 
Nothing says you're insane like prayer.  
Rev Chuck, Alt.Atheism #203, Ordained Reverend, ULC, 17 March, 1997.
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