Yesterday I wrote about unusual beer flavors that are either surprisingly delicious or predictably disgusting. I was so inspired by that post that I decided to write about something that is also delicious on its own—ice cream—and look around for some of the weirdest flavors from around the world. When it comes to ice cream, does the old adage “don’t mess with a good thing” hold up or not?
Candied Bacon Ice Cream. David Lebovitz, the author of The Perfect Scoop, knows something about ice cream. Trying to replicate his favorite breakfast, Lebovitz combined bacon, eggs, butter and half-and-half to make this ice cream. He then topped off rum-flavored ice cream with brown-sugar laced bacon crumbles.
Fried Eggplant Ice Cream. Found in Japan, this ice cream flavor puts a new spin on the vegetable (which I think is actually fruit). Seeing what they did with taro flavored ice cream, bringing out the root vegetable’s sweet notes for a surprisingly creamy ice cream, I have high hopes for eggplant ice cream. I’m just confused why they had to add the “fried” into the mix.
Snickers has spun off a lot of different off-shoots over the years. And don't get me wrong, those are interesting and add some nice variety to the line-up. Snickers Almond began as a special edition, and ended up sticking around. Dark Chocolate Snickers is always a welcome treat. Snickers Marathon: not a big fan. But in the end it all comes back to the classic Snickers bar.
Pie used to be the dessert your grandmother made. Flaky crust covering apple, rhubarb or blueberry dripping with sugary filling. Sometimes she would throw some hamburger meat inside for Thanksgiving (or at least my grandmother would), but other than that, pie only came in the sweet variety.
Pie is still what your grandmother makes, but it is also what young chefs around the country are perfecting; they are doing it with modern fillings, portable packages and shops that stay open way later than grandma ever baked. Pie shops were the number one food trend of 2011, so what’s the big deal about these buttery and fruity concoctions of yesteryear that they are so popular now?
I first noticed the pie trend in Seattle when the pie shop, Pie, moved into the Fremont neighborhood. Pie the shop sells an astounding variety of pies. They sell the traditional sweet pies, including apple, lemon meringue, pecan, but also veer into the realm of the exceptional with sausages wrapped in pie filling as well as pies filled with barbecue pork and mac ‘n cheese. The shop serves all of its concoctions in small individual pies, rather than in slices, and also has tiny ones for eating on the run. Best of all, Pie is open late—until 2am on Friday and Saturday nights—so drunkards from the neighboring bars can eat something more substantive than Seattle dogs.
So I was a bit of a latecomer to the trend in Seattle. But after I started frequenting Pie, I noticed High-5 pie, Seattle Pie Company, Shoofly Pie. And that’s just Seattle. Like Pie’s pie, High-5 pies come in little handheld pouches, rather than slices, making them portable as well as adorable.
Seattle isn’t the only city embracing the pie trend. Andrew Freeman, of Andrew Freeman & Co., a consulting firm for restaurants and hotels in San Francisco, says that pie was the number one trend in the country this year. He notes that in New York City’s Hill Country Chicken, they offer a “Pie Happy Hour” for customers to try whiskey-buttermilk, apple-cheddar and banana crème pies.
(What can I say? We didn't have Wikipedia back then.)
This time around I purchased a ton of oddball stuff I have never seen anywhere else. Including this bizarre candy tribute to Super Mario, a video game that I think most gamers have had memorized in their muscle memory for at least 20 years.