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.
This week, we’re beginning with yet another entry in the “Bottled Childhood Memories” category of beer brewing. This time, the memory is the frozen summertime sweets that we called “Creamsicles” (or “Dreamsicles” depending on what part of North America you grew up in.) Stepping in for orange sherbet and vanilla ice cream, however, we have a tangerine cream IPA made with real tangerine peels and plenty of malts and assorted hops.) Born of a collaboration between Terrapin Beer Company and Green Flash Brewing Company, this 6.5% abv brew no doubt tastes just like underwater sunlight.
3D Printable FrankenFruit
Printable food is looking less like a pipe dream than it seemed a few years ago, and while it still probably sounds like straight up sorcery to some, it exists. In fact, it could be coming to your kitchen in the near future, and bringing with it the ability to let you design your own fruits (as in tiny molecular gastronomy-styled edible spheres to be filled with your choice of fruit juices.) When you start combining the filled spheres is where the fun and nigh endless permutations begin. [Video courtesy of Dovetailed on Vimeo.]
Anyone still wondering why Japanese cuisine is so beloved throughout the world needn’t look any farther than this latest demonstration of edible ingenuity. The Mizu Shingen Mochi both builds on and departs from the traditional shingen mochi dessert (“mizu” means “water” in Japanese.) Its outer membrane solidified just enough to hold its contents inside, the dessert is so delicate that it will lose its integrity within 30 minutes spent at room temperature. It is for this reason that the treat, made by Kinseiken Seika Company utilizing water from the Southern Japanese alps, can only be enjoyed onsite in one of Kinseiken’s two Yamagata prefecture locations.
Sugar Walls. Chocolatey Sugar Walls.
For a recent art exhibit at Jupiter Artland in Edinburgh, Scotland, Scottish artist Anya Gallaccio covered a room with 90 pounds of 70% cocoa confectioner-quality chocolate. Dubbed Stroke, the exhibit is said to exert its influence on all five senses, rather than dominating the nose and taste buds as one might expect. Exhibit visitors were encouraged to taste, smell, and, yes, lick with abandon by way of experiencing the artist’s work. Speaking only for myself, I doubt I could bring myself to lick any area of the wallpaper for fear of who may have licked it prior to my arrival. Still, interested parties should know the exhibit will endure until July 14 (or until the first ant discovers its existence and carries that knowledge home. Then Stroke’s days might be numbered.)
Via Artnet News