Gin and Tonic Doughnuts, Wasp-Filled Crackers, Eating Bob’s Burgers, and Noma Tokyo Serves Live Ants

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.

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Image credit: Instagram / lanewyorkina

Gin and Tonic of the Fried Dough Variety

This little piece of cocktail-inspired sweetness recently made its way onto the one-day specials menu at chef/author Fanny Gerson’s bakery, Dough. Although it has come and gone (alas, we hardly knew ye, G&TD!), multiple kitchen experiments are said to be under way, promising future deliciousness of every shade. No word yet on how many of the forthcoming offerings are cocktail-inspired, but Dough has yet to let us down, so we’re staying tuned for something good.

Via First We Feast

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Image credit: RocketNews24

Nagano Senbei…Now With More Wasps!

In Nagano Prefecture, Japan, a line of senbei (Japanese rice crackers) with wasps baked into them is currently on sale. Recently discovered on website 9GAG, the crackers have elicited mixed reactions from firm observer refusals to even consider sampling them, to being somewhat all right but for the wasps tasting slightly bitter. If presented with one, I believe that curiosity would quickly get the better of me and compel me to try it. But when I make my way to Japan in the future, and perhaps to Nagano, this isn’t the first food item that I intend to taste upon arrival. Or the second. Or the third…

Via RocketNews24

Image credit: Bob's Burgers
Image credit: Bob’s Burgers

Soon You Too Can Eat Bob’s Burgers (Really!)

Animated comedy Bob’s Burgers has achieved an impressive following since its 2011 debut. Counted among its loyal fans are Mrs. Flavorful World, myself, and Honda engineer Cole Bowden. Bowden is the creator of The Bob’s Burger Experiment, a blog in which Bowden fashions recipes for each “Burger of the Day” (a running gag involving daily burger specials with names based on puns and wordplay) appearing on the program about a restaurateur struggling to maintain his family-run burger joint. Bowden and his blog have in turn, earned some fans in their own right, and Loren Bouchard, the creator of Bob’s Burgers is among them. He and Bowden are currently collaborating on a cookbook that will make Bowden’s/”Bob’s” recipes available to us all. Bearing names like the “A Good Manchego is Hard to Find Burger” and the “Chevre Which Way But loose Burger” the recipes and the burgers that inspired them are yet more reason I sincerely want to be friends with Bob Belcher.

Via NPR The Salt

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Image credit: Instagram / naohawaii

Ants All, Folks

Acclaimed chef René Redzepi of famed Danish restaurant Noma is taking his renowned culinary skills to Japan for two months. One menu item currently attracting lots of attention at his Noma Tokyo pop-up opened in Tokyo’s Mandarin Oriental hotel is a dish made up of still-twitching jumbo shrimp covered with live ants from the Nagano Forest. This isn’t the first time that live ants have played a role in his creations; they featured in his signature Beef Tartare as far back as 2012. Considering that Noma has been voted the best restaurant in the world on multiple occasions, it’s difficult, whether you’re squeamish about the prospect of swallowing live ants or not, to dispute that the chef knows what he’s doing.

Via The Telegraph

*Mention of a product, good, or service in a Friday Fourplay posting does not constitute and should not be interpreted as an endorsement either from Anthony Beal or Flavorful World LLC. 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 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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