Last might I cooked thit bò kho, an aromatic beef stew, from the recipe in Mai Pham's "Pleasures of the Vietnamese Table". The process starts with making colorful annatto-infused oil. The red-orange color is provided by caratenoid compounds named bixin and norbixin. Annatto pigment has long been used to color cheeses, junk food, and other things.
This morning I put leftovers on a roll and sprinkled it with cilantro, mint, onion, and stewing juice. It's a very satisfying breakfast sandwich.
I played with the "food" setting on my new phone's camera and got some colorful, but flawed photos. The setting has a limited focus area that I haven't learned to drag around properly.