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.
Spaghetti Gelato Sundae
Here again I’m reminded that for all the molecular gastronomy and meal deconstruction afoot in the culinary world today, the simplest ideas are frequently the most impressive. Consider Spaghettieis, an ice cream dessert originating in Mannheim, Germany in the 1960’s. Created by pressing ice cream through a pasta extruder to create spaghetti-like strands, the dessert is currently being served at NYC’s Dolce Gelateria. It comes complete with “meatballs” formed by miniature scoops of chocolate gelato, and strawberry or raspberry sauce “marinara” to complete the masquerade. I dare say that a plate of “pasta” in red sauce has never made such an attractive post-meal refreshment option as it does in this context.
Japanese Farmer’s Heart-Shaped Watermelons
Fresh produce that’s been shaped by design isn’t a new thing, really. These were just so pretty that despite my lukewarm at-best attitude toward the taste of watermelon, I had to share this. Farmer Kimura Hiroichi of Japan’s Kumamoto prefecture created the proprietary shaped mold responsible for these, the world’s first heart-shaped watermelons (remember where you were on the day you read this, by the way, so that in the future, when they’re engineering fruit shaped like Möbius strips and 3D fractals with magic eye images hidden in their skin, you can tell your great-grandchildren about life back in the day when heart-shaped fruit was good enough for us, dagnab it…) It goes without saying that I’ll be watching this product for the inevitable sales spike a few weeks before Valentine’s Day 2014.
Waffle Breakfast Sushi
Next to piling them high with fried poultry or using them as ice cream bowls, this might just be the coolest thing you can do with waffles. Granted, the dish’s creator Dan Whalen uses pizzelles instead of standard waffles, as I’d imagine the thinness of the outer wrap should at least attempt to approximate that found in actual maki rolls. Still, these waffle-rolled bites of fruit and sweetened cream-cheese (for which he shares the complete recipe over at Tablespoon) may have just given me a reason to wake up early this weekend. And to dip little pieces of food in a dish of maple syrup (thought there’s hardly ever a bad time to do that.)
Germany’s Beer Pipeline
Oh, Germany…you had me at “Spaghettieis.” Now I learn, with Oktoberfest just a few weeks away (the timing of which I have to think is more than mere coincidence,) that the bars in Gelsenkirchen’s Veltines-Arena are all connected by an underground beer-transporting pipeline that stretches 5 kilometers. Capable of storing up to 52,000 liters of cold suds and delivering beer to drinkers at a rate of 14 liters per minute, this pipeline is making me thirsty from half a world away. Well played, Germany.