My Nacho Cheese is pink?!?

[Apples'nAvos]

After seeing Samuel Wilson's recent threads on Alissa's Broccoli and Cheese and his revised verision, I felt inspired to make a batch. BUT - my cheese was pink?? Should I have used an orange bell pepper instead of the red one, or did I use too much red pepper? (thinking about it now, in a logical manner, I realise that it probably would have been orange/yellow if I had used an orange bell pepper, but I was gung-ho on doing it according to the instructions?). Anyone else had this happen before?

[RowanC]

How does it taste?

[exurb]

apples, do you want to try adding a little bit of turmeric to "dye" it yellower, it might help if the color bothers you. Too funny!

[Apples'nAvos]

Oh - I forgot to say - it tastes just fine - I can taste the macadamia nuts, but that's no bother to me! I was just a little bummed by the color - I was going to use this dish to try and influence my dh a little (broccoli is about the only veggie he likes!) and I wanted to prove to him that RAW food can look and taste as good as SAD food ... we'll give it a shot anyway though!

[SamuelWilson]

My Nacho Cheese is pink?!? Oh my gosh! This has gone too far. No more talk of nuts and nachos, please. Let us try and keep this board G-rated, thank you.

[SamuelWilson]

Apples'nAvos, I am sorry, I should have mentioned my color modification as well. I make so many small alterations that I forget sometimes. I did add paprika until the color mimicked melted cheddar cheese. Ground dried paprikas are not hot and will not make it too spicy. The paprika actually helps to give it more a cheddar flavor.

[SamuelWilson]

http://www.frontiercoop.com/picts/18432.jpg

Frontier sells an organic ground paprika. Here is the link for anyone who wants to purchase it => http://www.frontiercoop.com/dspCmnPrd.php?p=p&cn=Paprika&ct=spicesaz (http://www.frontiercoop.com/dspCmnPrd.php?p=p&cn=Paprika&ct=spicesaz)

True Paprika is actually dried ground Hungarian Chiles, however, any dried mild chile pepper will do. If you want to make your own ground paprika, you can just dry some red bell peppers in your dehydrator. This way you will have paprika that is just for coloring with no chance of any heat levels.

I cut my red bell peppers into strips to assist in drying. After they are fully dry, I then put the strips in my spice grinder and turn it into paprika.

[Apples'nAvos]

My Nacho Cheese is pink?!? Oh my gosh! This has gone too far. No more talk of nuts and nachos, please. Let us try and keep this board G-rated, thank you.

LOL - oh gosh, I'm sorry! I forgot myself :P

Thanks for the reply SamuelWilson - next time I'll add the paprika. It's one of my most favoritisit (i know - I butchered that word!) spices. Although, it's red - so wouldn't that just enhance the pink/rednedd instead of giving it a yellow/orange undertone?

[SamuelWilson]

Apples'nAvos, actually, it turns it into more of an orange color when you add the paprika. Now, I am assuming you are also adding the 1 tablespoon of braggs (recipe calls for it, I am not personally endorsing it).

Also, when you use the red bell pepper, cut away any of the white membrane, you only want the red part.

[Apples'nAvos]

Well, I'm not adding Braggs persay - I use Nama Shoyu, but I think it's pretty close to the same thing?

Yummyy - Brocolli 'n pink Cheese for dinner :D

[SamuelWilson]

Braggs tends to darken things a little bit more than the equivalent amount of nama shoyu. I performed a test in 2 glasses of water adding a tablespoon of braggs to one and a tablespoon of nama shoyu to the other. I could clearly see which one is darker. The one with braggs is darker. I think it was just the luck of the draw. I think on your next batch, you will get a nice orange color like I have.

[Apples'nAvos]

Well, let's hope so - even though I bet it'll be delicous despite it's pink color! :) And if dh doesn't like it, well, that just means that there's more for me !

[Raw Jewelrylady]

http://www.frontiercoop.com/picts/18432.jpg

Frontier sells an organic ground paprika. Here is the link for anyone who wants to purchase it => http://www.frontiercoop.com/dspCmnPrd.php?p=p&cn=Paprika&ct=spicesaz (http://www.frontiercoop.com/dspCmnPrd.php?p=p&cn=Paprika&ct=spicesaz)

True Paprika is actually dried ground Hungarian Chiles, however, any dried mild chile pepper will do. If you want to make your own ground paprika, you can just dry some red bell peppers in your dehydrator. This way you will have paprika that is just for coloring with no chance of any heat levels.

I cut my red bell peppers into strips to assist in drying. After they are fully dry, I then put the strips in my spice grinder and turn it into paprika.


Wow, Samuel...love the tip about making your own paprika. You are so inspiring to us all. thanks again... :) Lana

PS. This is such a great tip because my husband has had what we think is an allergic reaction to store-bought paprika. Must be a preservative or coloring.