Prepping for Cordon Bleu this Weekend

I thought some of you might get a charge out of this. I made up some of my orange rice. This rice will later be baked casserole style to serve as a base for the cordon bleu.

Just orange color or orange taste, too? Is Tang one of the ingredients?

Brad

Actually, tang is a very clever guess, Brad. But it is not. Nor does it have orange flavor, though that would be an excellent idea to serve with duck a l'orange.

Beautiful pic! Orange'ya gonna tell us what's in it?

Dyal_SC wrote:

Beautiful pic! Orange'ya gonna tell us what's in it?

Dyal, you are hilarious! And I thought I was being funny with my "Egg of Glory" joke. For that comeback, I am going to tell you how I got that color, and thank you for the kind comment.

The "chef's secret" is the addition of food coloring, dyes #'s 5, 6 (yellow} and # 40 (red). (Yellow + red = orange). You might see it already bottled and available at select stores as "Egg Yellow Food Coloring." Tee-he,... See how we get back to the "egg" thing again?

Now orange ya glad I didn't say banana?

I have more posts to respond, but I'm a little tapped right now. I'll be back later.

That is some cool looking rice... cant wait to see what is coming next.

QJuju wrote:

That is some cool looking rice... cant wait to see what is coming next.

Green beer?

No, wait - that's for St. Paddy's day.

I was going to guess saffron, but I wouldn't have guessed food coloring at all.