STEEM WARS - Day 5 - Wednesday Yellow

When I tell you that we have a lot of yellow in our diet, you might be initially surprised, but once you start thinking about it, as I have been recently, the colour is everywhere. There are quite a few shades of it through the many varieties of produce, ranging from near orange all the way through to nearly white.

Down here at the Mess kitchen, we've decided to start your day off well with some nice eggs. Have them anyway you like, but it will contain yellow. Fried, Scrambled, Poached, Omelette. So many simple basic ways of serving them too. One of my favourite ways adds even more yellow with the sauce - Eggs Benedict.

I've even secured some blocks of cheese to be sliced over your fried egg, or grated into your omelette or scramble if you like. Cheeses have so much colour variety, from Red to White, and pretty much every colour between, but when someone says "cheese" to you, you'll almost certainly picture a shade of yellow.

And before we leave breakfast, we should also mention one of the most used lubricants in cooking. Butter. The colour yellow is so important to it, that when margarine was initially developed it was legally required to be a different colour. You can still get white margarine, and if you are lucky you can find a margarine that came with a colouring sachet that you mixed in to make it yellow. Butter producers figured that people wouldn't use something that wasn't yellow. That's how important the colour was to butter sales.

Some of the snacks we love (well, not me thanks to my allergies, but most Australians) are yellow too. Simple starting point is the banana, which while actually not having yellow flesh, is certainly considered a yellow fruit due to its skin colour.

Versatile and delicious? Well we've got that covered too when it comes to yellow produce. Where would Australians be without Sweetcorn or Lemons? BBQ corn on the cob, smeared with melted butter is just such a good side to any meal. But it's the same thing we use to make corn chips for nachos or tacos, and the kernals go into so many dishes from Tuna Mornay to salads.

While the lemon is used throughout the meal, from being served with some entrees like the prawn cocktail, or being juiced for part of the dressing to give it a bit of zing. The zest going in to a crumb for fried things to give a hint of flavour, or as a major flavour of the dish such as Lemon Chicken. And then dessert, where it shines in Lemon Delicious Pudding or as a curd in Lemon Meringue. It really is a most versatile fruit. And for the most part, we don't eat it as a fruit because of it's sourness.

Put some Yellow Rice and Squash with that Lemon Chicken and you've got a tasty dish that's mostly yellow.

And I didn't even get to mentioning that great Australian burger option, Pineapple!

Image Sources:
Alibaba
Rainbow Wellness
Food Facts
Manitoba Cooperator
Natural Yella
New York Times
Reuters
Columbia Dining
Web Exhibits
Delish
Simply Recipes
Catering Fabriken