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.
Imagine being able to decorate your favorite foods with pretty molten cheese pictures or solder together a cracker-and-cheese hut that would put to shame the last gingerbread house you saw. Sure its name sounds like a 1960’s Batman tv series villain that never made it up from the cutting room floor. But its actual intended application is only slightly less wacky, albeit in an equally fun and engaging way. Imagine a hot glue gun than replaced your regular scalding liquefied adhesive with yummy, yummy cheese.The Fondoodler can make it happen for ya, and look sleek while you ‘sign your name across my Havarti’ (points to anyone who gets that Terence Trent D’Arby reference). It’s popular enough that its first two production batches are sold out (sorry to those hoping to score on by Christmas, as this is no longer guaranteed), with new shipments scheduled as of this writing for early January 2017. Don’t think of it as a missed holiday opportunity, though; think of it as one good thing to look forward to in the new year.
A Nice Eggy Brew
World’s Finest and Cheesiest
Kraftkar, a Norwegian blue cheese by producer Tingvollost, should feel proud of itself. It just blew away 3,000 other cheeses to take home the crown as the World’s Best Cheese (cue righteous indignation from Havarti Heads, Brie Bros, and all subscribers to other cheese allegiances whose horse got lapped in that race). The World Cheese Awards Super Gold winner is made from cow’s milk and though it can only be found throughout Scandinavia as of this writing, its newfound fame could well broaden its fanbase beyond its country of origin. One hopes there’s a world cracker award winner soon to be matched with this cheese for all time.
Apparently there was a time when adding a beaten egg to a batch of coffee grounds was an important refining step in brewing a smooth cup of coffee. With traditions reaching backward into Scandinavian culture, this method could be seeing a resurgence in Minnesota (home to the largest population of Scandinavian-Americans in the U.S.), if nouveau-Scandinavian restaurateur Erick Harcey has anything to say about it. Harcey has mastered a technique for this “next step” in coffee service at his Upton 43 in Minneapolis. Said to diminish bitter flavor elements and accentuate the caffeine, adding an egg to the mix sounds like something a certain coffee purveyor whose name rhymes with “bar ducks” would be all over soon enough. But we’ll all know where it started, right? Right.