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.
A Burger Red As Your Rage
Flying in the face of conventional wisdom surrounding a certain mild-mannered scientist who transforms into a raging (though mostly heroic) green behemoth when ticked off, Burger King has gone ahead and made its newest menu item angry. It did this because (in another departure from the expected script where said smashy green giant is concerned) you’d love it when it’s angry. Made with hot sauce baked right into its bun, the burger, dubbed the “Angriest Whopper,” is topped with “flaming” onion rings and jalapeno in addition to the usual cheese, lettuce, and tomato, making this burger the angriest one there is.
Via First We Feast
Bread + Embroidery = Embreadery?
Every so often something happens to remind me that a world without art is a world I have no desire ever to live in. Visually-arresting art project Everyday Bread by Slovakian artist Terézia Krnáčová is the latest reminder of this sort. Consisting of a photography series depicting slices of bread that have been sewn, latticed, and otherwise adorned in intricate fashion using white thread, the exhibit is worth repeat viewing, any way you slice it.
Drunk as Balls
So a company called Forward Motion has spawned a pop-up watering hole in San Francisco where you can get you drink on before diving backward in time to a simpler time when a pit full of colorful plastic balls was enough to banish all your worries and cares. Order up and enjoy. [Video courtesy of Forward Motion YouTube channel]
A $1315 Kebab That’s Worth the Price
There’s a new champion in the “World’s Most Expensive Kebab” realm. London, England’s “Royal Kebab” is the brainchild of Chef Onder Sahan of Hazev restaurant, and it costs a mind-blowing 925 ($1315 USD), a price tag it justifies through its inclusion of Japanese Wagyu beef, milk-fed lamb, Jerusalem artichokes, and 25-year-old aged Italian vinegar among its ingredients. Its creator is so confident about its merits that he’s offering a financial reward to anyone who believes they can improve upon it. Kudos to a chef who isn’t afraid to put his meat where his mouth is.