Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Salted Caramel Angry Lobster Fatty Melt
Beginning today, burger-and-beer haven Hudson Common in New York City’s Hudson Hotel has added a new item to its menu that will remain there for but a single week, so I have to talk fast before it’s gone. What you need to know: they’re calling it a Salted Caramel Angry Lobster Fatty Melt. It consists of a heap of red chili-chipotle lobster salad nestled between layers of white cheddar curds, Brooklyn smoked ricotta, Fromage Blanc, and a veritable cavalcade of other cheeses, after which the entire sandwich gets drizzled with salted caramel, for, y’know…reasons, I suppose. Not sure that final addition is the sort of thing worth probing too closely. Suffice it to say though, that if I were in New York right now, I’d gladly take a run at this sandwich and start my weekend off right.
Researchers at the University of Warwick in the U.K. have developed a technique for cutting the fat content of chocolate by about half without sacrificing the flavor or creamy texture we’ve come to expect from the indulgent treat. They did this by injecting the chocolate with microscopic bubbles of cranberry, orange, and apple juices as substitutes for the cocoa butter and milk fats traditionally used. The result? Chocolate with a lower fat content and a slightly fruity taste (though it is believed that using water in place of fruit juice will similarly reduce fat content without imparting additional flavoring to the final product and likely will prove useful in not significantly upping the candy’s sugar content as fruit juice would do.) Though scientists are just at the beginning of such research, chocolate lovers are likely to find this initial discovery and the possibilities that surround it encouraging.
Via Huffington Post
(Read the following sentence in the most ominous tone possible ) IN A POST-APOCALYPTIC WORLD where chicken meat has been BANNED as too TOXIC to be safely consumed, Chef Magnus Nilsson has created a monster for stylish food magazine Lucky Peach.
Hangover Cures of the World
The folks over at Confused.com care about drinkers and want them to awaken sans agonizing alcohol-induced illness after a fun night out doing what they do. That’s why they’ve fashioned this infographic extensively sharing hangover remedies from around the world. Complete with estimates on the number of calories added under one’s belt on a typical night out drinking, and ideas for reducing the odds of later pain before you’ve even taken your first sip, this is a good read, if only because it’s given me multiple ideas for new dishes to attempt even when I haven’t over-imbibed.
Via The Braiser