A Spaghetti Gelato Sundae, Japan’s Heart-Shaped Watermelons, Waffle Breakfast Maki, and Germany’s Beer Pipeline

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.

Image credit: Dolce Gelateria
Image credit: Dolce Gelateria

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.

Via Great Ideas @ People.com

Image credit: RocketNews24
Image credit: RocketNews24

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.

Via RocketNews24

Image credit: Dan Whalen, Tablespoon
Image credit: Dan Whalen, Tablespoon

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.)

Via Foodbeast

Image credit: Devour
Image credit: Devour

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.

Via Devour

*Mention of a product, good, or service in a Friday Fourplay posting should not be interpreted as an endorsement either from Anthony Beal or Flavorful World food and drink blog. Vendors are not notified ahead of time that their products/services will be featured, thus Flavorful World will at the time of posting have had no related interactions with said vendors or any sample of their products/services by which to judge them. As such, we have no idea what these vendors are like to work with, or about the quality of their merchandise and are unqualified to vouch for them as reputable. Our Friday Fourplay lists are posted in the simple spirit of our having come across something that looks and sounds engaging, and thinking that perhaps our readers will think so too; no more, no less. With that in mind, patronize these establishments and vendors at your own risk.

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