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News & ArtsSaturday, May 30, 2009
Chow / At Large / Books That's Some Pink Dip, All Right
Posted by Paul Constant on Sat, May 30, 2009 at 12:32 PM
So I was at a party put on by Granta and BOMB magazine and they were serving this bowl of dip:
(photo by Davida Marion)
I ate it and it was kind of slimy and tasted like raw eggs and generally not at all like you'd expect a hot pink dip to taste. Does anybody have any idea what I ate? Nobody at the party seemed to know.
4
I'm thinking some type of yogurt with pureed beets or maybe pomegranates but that should have been a little sweet. Tasting like raw eggs is throwing me.
8
That's tempera paint. It's got an egg base, and really dries with a nice finish. Though it seems kind of rude to set it out at a party.
9
It does seem to creep up the sides of the bowl, harden, and discolor, which indicates some sort of varnish and/or microbial content.
11
Homemade mayo, colored with beet powder, that didn't quite "take" during emulsion and was quietly separating into oil/egg components.
13
This sounds crazy, but I'm Pennsylvania Dutch and we have a dish called red beet eggs. It's hard-boiled eggs pickled in beet juice. I wonder if it was some sort of puree of that?
Also, now that I think about it, doesn't that sound like a Molly Moon's ice cream flavor, red beet eggs?
Also, now that I think about it, doesn't that sound like a Molly Moon's ice cream flavor, red beet eggs?
16
It's definitely some kind of beet mayo. It tastes like raw eggs because mayo is raw eggs. Pretty gross. Putting that crap out there unlabelled is a major party foul.
17
Just to refine what seems like the obvious answer, I suspect it was beet aioli, which is essentially mayonnaise.
Here in my adopted home of Australia, dips made with beet, or, to be more regionally accurate, beet root, are quite common. I was surprised to find that I really, really like them. But they're usually chunky, chopped beets, not puree like that. And I'm not a huge fan of aioli.
Here in my adopted home of Australia, dips made with beet, or, to be more regionally accurate, beet root, are quite common. I was surprised to find that I really, really like them. But they're usually chunky, chopped beets, not puree like that. And I'm not a huge fan of aioli.
21
Beets and mayo. My commiserations - I live in England, and even here we don't serve up things that look like that.
23
I make a salad dressing that color using goat cheese and the juice from my grandmother's pickled beets. It tastes awesome. But unless you've been raiding my grandmother's pantry, that's not what you ate.
26
I was going to say 'bloody vomit' but there are no chunks of anything in there and that would have been gross, anyway.
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