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I must confess. I was trying out some of the colors from Marvin M's palette for the first time. But, alas, I was trying to make substitutions in a recipe that I have never tried. My husband has very particular palette when it comes to food, and has warned me against this tendency many times.
However, I use water-soluble oils, and can't get the Naples yellow he recommends, so I fell back on cad yellow. And I couldn't let go of a couple of my favorites: sap green (instead of viridian), cadmium orange. I admit I struggled with the new reds (Indian and Venetian), but upon further research, it is probably due to the fact that I always use titanium white because lead white scares me.
I'm sure I had other anomolies in there, too. I have been using pretty much the same palette for years, so all this variation leaves me unsure of the final mix. So, what do you know, I guess you shouldn't marinate chicken in red wine after all.
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