Gelato Doughnuts, French Fry Vending Machines, Slow-Melt Ice Cream, and Space Whisky Glasses

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.

Image credit: Gelatissimo / Instagram
Image credit: Gelatissimo / Instagram

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.”

Via Buzzfeed

Image credit: Pixabay
Image credit: Pixabay

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.

Via Eater

Image credit: Max Straeten
Image credit: Max Straeten

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.

Via BBC.com

Image credit: Open Space Agency
Image credit: Open Space Agency

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

*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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