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.
So What’s $1685, Then?
Caveat: As of this writing, this product is available only in London, only at a single department store. As for how Krispy Kreme justifies the astoundingly inflated price tag, this doughnut is filled with Dom Perignon jelly and adorned with edible diamonds (who knew those were a thing? Because I sure didn’t), 24k gold leaf, and gold-dusted flowers made of white chocolate. It’s not the first dessert to seem undeserving of its expensive cost at first glance, and is unlikely to be the last, but all proceeds from sales go to charity, so at least there’s that.
Japan Claims Cookie Boosts Busts
The F-Cup cookie is being sold in Tokyo, Japan, marketed as a natural breast-enlarger. Its manufacturer claims that eating one to two of the cookies (available in either Soy Milk & Pralines or Chocolate flavors) per day should increase a woman’s bra cup size over time. While a form of estrogen (proven to affect breast size) is present in the herbal extracts that are among the cookie’s ingredients, no proof has yet surfaced regarding the F-Cup cookie’s ability to deliver on its claim. Time will either support or deflate the validity of the claims surrounding this product, however, I’d like to offer the following note to ladies in Tokyo and everywhere else: You’re perfect as you are, F-Cups or no F-Cups. Go on being wonderful and let the dubious cookie promises fall where they may.
We Don’t Need No Stinkin’ Bacon
Schmacon is bacon that’s made from whole muscle slices of smoked beef. Said to be lower in calories, fat, and sodium than traditional bacon, this awesomely-named breakfast pork imposter is already garnering an enthusiastic foodservice market response. It made its official debut at the National Restaurant Association Show on May 17-20, 2014, and is the recipient of a 2014 FABI (Food and Beverage Innovations) award. Not bad for a newb whose resume is already more impressive than mine.
Kool (Aid) As a Cucumber
This might be a great idea and one of the more inventive examples of food fusion. Or it might be the thing that simultaneously ruins both Kool-Aid and crunchy pickles for a number of daring palates. There’s no way to speculate in either direction with any authority until one tastes it. A Koolickle, it seems, is a pickle that gets steeped in cherry Kool-Aid, and apparently it’s a big-time summer delicacy in the Mississippi Delta. I’ll reserve judgment on the phenomenon until such time as I get to try one (or make my own) but would love to hear reactions, for better or worse, to the Koolickle from anyone who’s tasted one.