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.
Can You Say “Gelatonut”?
The gelato artisans at Australian franchise Gelatissimo have invented the latest in an ongoing series of food chimeras that seem like they should have existed a long time ago. While enjoying their gelato-stuffed doughnuts remains the exclusive privilege of Brisbane’s denizens as of this writing, the chilly treats are scheduled to go on sale throughout Australia beginning on September 9th. A word to anyone needing that extra push to help them start planning their visit to the land down under: Gelatissimo called. They said “You’re welcome.”
For Frying Out Loud
Enterprising students of Wageningen University in the Netherlands have created a vending machine that dispenses hot french fries. Still in its prototype phase, the machine takes about two minutes to deep-fry a batch of frozen potato strips, then serves them up with one’s choice of condiments: ketchup, mayonnaise, or curry sauce. The developers of this first fully-automatic machine would like its concept to go international. I’d be lying if I said I didn’t share their enthusiasm.
We All Scream…Slower…
We’ve all been through it as children: having our ice cream melt and slide off a cone to form an inevitable, inedible splatter across the sidewalk. At the University of Edinburgh in Scotland, Professor Cait McPhee is the leader of a project that has developed a remedy for this. By utilizing a naturally-occurring protein, Professor McPhee’s method involves binding water, fat, and air in ice cream to help it stay frozen longer and create a smoother texture. We’ll have to wait a bit to see the plan come to fruition—an estimated three to five years—but if the eventual end result will be a finer consistency and slower melting along with fewer calories (due to a lesser amount of saturated fats required to produce it), then this is one wait I won’t scream about.
The Zero Gravity of the Situation
Whisky producer Ballantine is developing a glass that will enable one to enjoy a sip of liquor in and weightless environment without spilling a drop. Although demand for this innovation is not yet all that high, the development is moving forward with an eye toward eventual space tourism. As of this writing, only one such glass exists in the world, meaning we won’t have space glasses to sip from anytime soon. But the thought of it excites me and makes me want to drink. In space.
Via New York Times