Tuesday Tool

For when you really need to know if you've got an acid or a base...

Get a purple cauliflower from your local CSA.  Lightly steam it, and serve it with polenta and Italian sausage (real or tofurkey, per your taste and dietary practice) sautéed with garlic and anchovies.  Collect the water from the vegetable steamer.  It will be a striking metallic blue color from anthocyanins, which are pH sensitive.  Add what you're testing, and check the color.  In the above photo, the purple is from the addition of bicarbonate of soda, the rose from addition of vinegar.