{"id":4761,"date":"2009-06-07T15:49:09","date_gmt":"2009-06-07T19:49:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4761"},"modified":"2009-06-07T15:49:09","modified_gmt":"2009-06-07T19:49:09","slug":"purple-potato-waffles%e3%82%80%e3%82%89%e3%81%95%e3%81%8d%e8%8a%8b%e3%83%af%e3%83%83%e3%83%95%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4761&lang=en","title":{"rendered":"Purple Potato Waffles
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Purple Potato Waffles<\/strong>
\nBreakfast, June 5, 2009<\/em><\/p>\n

I found a small bag of purple sweet potato powder at a store in Japan, and thought it would be fun to experiment with this stuff in cooking and baking. This was called “Vegetable Fine Powder” and as the name suggests, the powder is very fine. I added a few table spoons of this purple-colored powder to my waffle recipe. It’s hard to see the color from the outside, but the inside was undoubtedly purple. I like being able to add beautiful colors to food with natural ingredients like this. <\/p>\n

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Purple Potato Waffles Breakfast, June 5, 2009 I found a small bag of purple sweet potato powder at a store in Japan, and thought it would be fun to experiment with this stuff in cooking and baking. This was called “Vegetable Fine Powder” and as the name suggests, the powder is very fine. I added […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4761","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4761"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4761\/revisions"}],"predecessor-version":[{"id":4826,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4761\/revisions\/4826"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}