A new, progressive type of doughnut has arrived on the scene. Good news, right? Doughnuts are soft and lovely, so a new one is surely welcome?
Well. These doughnuts are made of something very different to the usual doughy happiness. They're made of spaghetti. Yes. Pasta. They're pasta.
A US restaurant is behind the invention. It combines a classic Neapolitan dish known as spaghetti pie with the very American circular snack.
Pop Pasta, in Brooklyn, New York, released the spaghetti doughnuts late last year, and they're selling well. In the last week, they've taken off on social media.
Creators Luigi Fiorentino and wife Emy Gargiulo say on their website: “In the Neapolitan tradition the spaghetti pie is a dish prepared with pasta leftovers combined with eggs and cheese and then fried.
“Traditionally the spaghetti are formed into large round pies and cut into slice.”
The pair say the dish is the “perfect food to bring to picnics or to the beach, and it isn’t messy like pizza!”
Each pasta doughnut is baked, and flavours include the aglio e olio, with olive oil and garlic, a carbonara version with pancetta, and the bolognese, made with ground beef.
But while the spaghetti doughnuts are simply a Neopolitan dish reshaped into a handy, iconic 'doughnut', not everyone's a fan of the premise.
SOURCE: http://www.mirror.co.uk/news/weird-news/people-outraged-after-realising-what-10162990
What—or rather, who—do we think of when we combine architectural design with baking? Ukranian pastry chef Dinara Kasko, of course! She combines her love of the kitchen with that of geometric figures, approaching her desserts as if they were buildings. In that way, she ends up with the most unique edible structures ever created. (Source)
What—or rather, who—do we think of when we combine architectural design with baking? Ukranian pastry chef Dinara Kasko, of course! She combines her love of the kitchen with that of geometric figures, approaching her desserts as if they were buildings. In that way, she ends up with the most unique edible structures ever created. (Source)
First Canadian Place commissioned bakers Bobbette & Belle to build a cake replica of their Toronto tower. By the time they were through, the talented pastry chefs felt as though had earned an honorary architecture degree. (Source)
Throughout the planning, baking, and delivery processes, cakemaker extraordinaire Ron Ben-Israel draws on a number of disciplines, including chemistry, architecture, art, and transportation science. His cakes are versatile in style, but have a common thread—attention to detail and the pursuit of excellence. (Source)
Claire Kemp is also a baker who moved from architecture to cake design. Not only does she make delicious cakes, but they also have amazing architectural detail. have amazing architectural detail.
When a couple of civil engineers got married, they wanted a cake that conveyed who they were. The Ambrosia Bakery delivered beautifully. On one side, they had a traditional wedding cake, but on the other side, a perfect work of engineering. (Source)
Take a look at this architecturally structured wedding cake. Looks like a real piece of marble, doesn't it? (Source)
This cubic wedding cake by Gateaux Inc. in Minneapolis, MN is just perfect. (Source)
London-based Danish designer Kia Utzon-Frank originally trained in goldsmithing, but designs everything from jewellery to window blinds. Now, she's added cake-making to the mix. At first glance, it's hard to believe that her unique sculptural creations are, in fact, edible. Each cake is meticulously composed of thin layers of sponge and fruit ganache, finished with a blanket of marzipan, produced using a top-tier icing printer.
Utzon-Frank insists her cake creations are a natural extension of her existing body of work. "Cake is just another material," she says. "I'm interested in transitions, transformation and triggering curiosity." (Source)
At just 21, architect and dessert enthusiast Marie Troïtskaia (aka, Marie Oiseau) has already baked up an impressive portfolio of tasty treats. Combining her academic architectural background with her passion for sweets, Oiseau creates one-of-a-kind artistic cakes inspired by buildings, shapes, and sculptures.
Unsurprisingly, creating each cake is a multi-step process. Oiseau first plans the creation as she would an architectural project, sketching designs and producing models and molds. Once she's settled on the aesthetic, she begins thinking about ingredients and flavor composition. Finally, when she is satisfied with the ins and outs of her design, she begins baking. (Source)
SOURCE: http://www.oddee.com/item_100013.aspx
Donuts + Alcohol Shots
There's nothing better than a donut, except a donut with a shot of alcohol inside. You can get these boozy, sweet treats at Denver's Habit Doughnut Dispensary with your choice rum, whiskey, or vodka. Popular combinations include the Plain Jane and Blazed (infused with Fireball), the French Toast (with whiskey), the Carbon (chocolate and espresso with Kahlua), and the establishment's signature donut, the Habit Jumbleberry (with vodka). (Source)
Sushi Donuts
Prepare yourself for the Instagram onslaught sushi donuts. Unlike other new, more questionable, sushi products (croissants and Kit-Kats, just to name a few) this is a creation that we want to eat immediately. Project Poke, located in California, is the spot that serves them up and their popularity is on the rise, thanks to a feature on Insider. (Source)
Donut walls (for weddings)
Yes, this is a wall filled with donuts, and it's coming to a wedding near you. "This is the culmination of two wedding trends—familiar comfort food with something that is novel and unexpected," says wedding planner Annie Lee, of Daughter of Design. "People are going with familiar food in an unfamiliar presentation. Couples are moving away from formal fine dining and are attracted to doing anything interactive and fun—like going to get a donut off a wall.” (Source)
"Buffalo Crunch" Donut
In 2014, Canadian donut chain Tim Hortons took a deep dive into fast-food mashup territory with this "Buffalo Crunch" donut, which was served exclusively at the New York State Fair in 2014. It consisted of a pull-apart yeast that's dunked in Buffalo sauce and crusted with crushed-up chips. It combines a staggeringly high number of junk-food influences (Buffalo sauce, tortilla chips, donuts) while still managing to make sense. The corn chip strips in the center are decorative, and the donut comes in mild and hot varieties (mild is "toned down" with Ranch dressing).
Does this combination look good to you? Grab a napkin. (Source)
Pokémon Go Donuts
Last year, when the world was hooked on Pokémon Go, bakers decided to capture the hearts and souls of gaming customers with these cute and delicious Pokémon Go-inspired donuts!
Doughnut Time, a cafe in Brisbane, was one of the first to offer Nutella-stuffed donuts that resembled Pokéballs. A New York-based chain, the similarly named Donut Time, also jumped on the bandwagon—their specialty donuts were called Pokéseeds, and they came with strawberry and peach cream filling. (Source)
Inception Donut
What's better than a dozen donuts? How about a donut with a dozen donuts on them? The brilliant "Inception Donut” was created at The Cinnamon Snail in NYC. The donuts are $7 each—their other donut offerings are $2—and are available first come, first served from 11 a.m. until they run out. (Source)
Donut Bouquet
Say it with flowers? No, if you love someone, express your passion with another eternal symbol of affection—the donut. The Doughnut Plant, a chain in New York City, offers elegant bouquets of donuts that are perfect for any tabletop display. (Source)
$45,000 Pumpkin Donuts
While we're huge fans of donuts (who isn't?), we were shocked to learn that the U.S. government has spent $45,000 on marketing pumpkin donuts as a healthy food choice.
In his "Waste of the Week" speech, Senator Dan Coats (R-IN) said that the feds spent more than $290 million in taxpayer dollars over the past ten years on an agricultural grant program for business plan development and agricultural marketing. Citing one of the more egregious cases, Coats said a grant recipient received the money to market pumpkin donuts as healthy, locally produced food.
Other equally bizarre uses of the grant money include processing olives, and developing and marketing alcoholic beverages, cheese, and chicken. (Source)
Galaxy Donuts
22-year-old Iranian confectioner Hedi Gh posted a picture of her otherworldly donut creations on Instagram, and everyone went crazy. But even though her galaxy donuts may look out of this world, the process of making them is pretty down-to-earth. You won't need to visit a hipster donut shop or consult a pastry chef to bring them to life in your kitchen—check this link for the 5-minute recipe.
(Source)
Mac n' Cheese Donut
Sometimes you don't want to skip straight to dessert, but need something saltier. For the times that you want some carb-heavy, cheesy deliciousness, consider a Mac n' Cheetos donut, like this one from the geniuses at HellthyJunkFood.
The creation might not technically be a donut, but it sure has that classic shape we all love, and, more importantly, it combines everything you love about macaroni and cheese with fabulously artificial Cheetos flavor. (Source)
SOURCE: http://www.oddee.com/item_99985.aspx
Well. These doughnuts are made of something very different to the usual doughy happiness. They're made of spaghetti. Yes. Pasta. They're pasta.
