It’s pretty predictable that a list of the world’s "100 strangest" foods would be mostly entrails and arthropods, but the digger wasp-crackers of Omachi, Japan are curiously appetizing (YMMV).
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Just when you thought pumpkin spice couldn’t be incorporated into anything weirder—it’s now available in everything from cream cheese, Oreos, and Pringles to hand sanitizer, deodorant, and air freshener—Umami Burger has dropped the news that it’s releasing a Pumpkin Spice Latte Burger. Not just pumpkin spice, but coffee flavored, too.Â
"A couple of years ago some marketing exec decided that the official flavor of Autumn would become ‘Pumpkin Spice,’" Umami’s website reads. "So… Starbucks made it into a latte, Anthropology turned it into a candle, and the rest of the world followed suit. The funny thing is that all of these people going crazy for pumpkin spice, aren’t actually enjoying any REAL pumpkin! This is where Umami Burger comes in. We love Fall. We love pumpkin. We love spice… Then it clicked! Let’s make something REAL that showcases this season flavor everyone’s obsessed with!"
The stunt burger is clearly poking fun at America’s obsession with all things pumpkin spice. Says the press release, "On your way to yogilates or Starbucks, pick up the Pumpkin Spice Latte Burger… And don’t forget to throw on your Uggs. We swear you’ll be OBSESSED after first bite."
Joke or not, this burger is very real: Available at participating locations starting November 5 for a mere $4, it features tempura kabocha squash, spiced Mascarpone, garlic aioli, and a coffee glaze on the restaurant’s signature beef patty. The burger will remain on menu until the end of the holiday season—or until supplies run out—for $12. Would you try it?
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I’m not a big beer drinker, but I grew up in the Philadelphia suburbs, which means I have the distinction of being one of the only people more interested in the congealed mush of pork scraps and cornmeal than the alcohol in Dogfish Head’s new brew, Beer for Breakfast.
Among the founding beers when the brewery first opened in 1995 was a limited edition Chicory Stout (now available seasonally), which was brewed with Mexican coffee, along with chicory, licorice, and St. John’s Wort. The coffee lends the brew a breakfasty flair, but it’s subtle, meant to pair more with chocolate than eggs Benedict. When the brewery returned to the morning meal for inspiration recently, they decided to do so with more commitment, more fervor. This time, the team took their cues from the world of regional breakfast meats, specifically the Mid-Atlantic favorite, scrapple—a sort of fried patty made of cornmeal and seasoned with spices and pig offal, the scraps left over after butchering that may include the head, heart, and liver.
"It’s been wonderful to see dozens of breakfast-themed beers come to market since we first did ours," says Dogfish Head founder Sam Calagione. "I thought it would be a great time to flex our creative muscles and try to brew a beer that has the most diverse group of ingredients referencing the meal and its name. It’s sort of an ‘everything-but-the-breakfast-nook’ stout."
Maybe not everything, but there is certainly a lot of breakfast packed into each pint: Maple syrup, barley smoked over applewood for a bacony aroma, lactose (milk sugar), a special coffee blend added cold press post-fermentation and last but certainly not least, scrapple from Rapa Scrapple.
"Sam’s vision of translating the distinctive taste of Rapa scrapple into a beer was a unique proposition," says Rapa representative Donna Seefriend. "Both Dogfish Head and Rapa’s production team brainstormed more than a few ideas, and it was decided that a super-lean version of our original recipe would balance nicely with the other ingredients. The end result is a remarkable beer that manages to bring together all the flavors of the quintessential American breakfast."Â
If you’re interested in tasting the unique brew, it debuts December 5th at Dogfish Head Brewings & Eats in Rehoboth Beach, Delaware. But if you’ve never had scrapple, I recommend trying it just on a plate with eggs, first.
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You can get almost anything Sriracha flavored these days, and now, thanks to the Oregon-based Rogue Brewery, there’s one more way to enjoy the sauce: in beer form.
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Slices of turkey on top of a crisp stuffing waffle, all covered with a cheesy gravy sauce that gets broiled until browned and bubble before being topped off with a fried egg. This is the stuff morning-after-Thanksgiving dreams are made of.
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Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, crispy in some places and soft in others.
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Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, crispy in some places and soft in others.
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Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, crispy in some places and soft in others.
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Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, crispy in some places and soft in others.
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Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, crispy in some places and soft in others.
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Hi, I'm Joe, your typical cyber traveler and world tourist currently based in Thailand. This blog is about:
