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.
Happy Easter Rabbit, Hooray
Easter arrives this Sunday, and while the main rabbit’s distributing candy and other goodies to the kids, popular food blog Oh, Bite It! has given the grown-ups an early treat. The recipe I found there for Easter Bunny Jell-O Shots is easy, elegant, and has successfully injected an extra measure of hippity into my hoppity.
Via Oh, Bite It!
Get Your Own #&!%$ Beer
Bartenderless beer bars are on the rise, with dispense-your-own taps growing less uncommon. Self-service that allow customers to pay for their drinks by the ounce has already been implemented in bars in San Diego, CA and Denver, CO. How they work is simple: customers use a credit card to register a wristband to be worn while patronizing the establishment. As one dispenses beer, the tap handle tracks the amount of fluid ounces taken, and the charge gets applied to the credit card. Upper limitations can even be imposed on the amount one is allowed to dispense, in order to prevent people from…we’ll call it “overindulging.” Way to raise the bar, self-serve watering holes.
Via Food Republic
So, it’s existed in Japan for quite some time, but hot coffee in a can has a new advocate in a man named Danny Grossfeld. He’s launched a Kickstarter campaign to raise money for his own line of heated, premium flavored coffees in a can, called HotShot. Each brew will be sold in a can designed to keep the beverage hot and the hand of the person holding it cool. There’s still some ground to cover en route to his May 13th, 2015 goal of raising $100K, but if successful, he hopes to expand the line’s offerings to include hot cider, tea, and more.
Via ABC News
Yes, Virginia, There Is Sake Jelly
In Japan, sake brewers are bringing something new to the table in jellied form. Sake jelly is clear, and depending on one’s preference, can be eaten with a spoon, or shaken to “break up the jelly” so that it pours from its container. Not yet available in the United States, it can be made per the recipe found at the Eater.com link below, that none should have to feel deprived of alcoholic gelatin desserts ever again.
*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.