In a month dominated by Oktoberfest seasonal beers, 3 Sheeps Brewing Co. is making its mark with something completely different — a beer that includes squid ink as an ingredient.
Available in single 22 oz. bottles, Nimble Lips, Noble Tongue Volume 3 is an India pale ale style that pours dark, though distinct from the typical stout and porter dark colors.
Unless one regularly knowingly includes squid ink as an ingredient, it’s tough to tell if it adds a distinct flavor or if it is simply a fun way to impress fellow craft beer enthusiasts with something out of the ordinary
Burger King in Japan is taking bizarre fast food to new heights with black cheeseburgers complete with black buns, black cheese and black sauce.
The chain started the Premium Kuro Burger (kuro means “black”) in 2012, colouring the bread with bamboo charcoal and adding squid ink to the ketchup.
Last year it evolved to the Kuro Ninja, which had all the above with a slice of bacon for a tongue, and now Burger King is on the third generation.
Apparently Japanese customers quite liked the bamboo charcoal, so it is now in the cheese slices as well, along with beef burgers made with black pepper, an onion and garlic sauce with squid ink and the black bread.
While the smaller Kuro Pearl contains the burger, cheese and sauce, the upgraded Kuro Diamond also comes with more edible-looking lettuce, tomato, onion and the usual trimmings.
Kuro processed cheese slices, made with bamboo charcoal A press release from Burger King Japan said there had been a “favourable reception” to previous Kuro burgers, which have all be limited editions.
The current inventions will be available from 19 September, with the Kuro Pearl priced at 480 yen (£2.80) and the Kuro Diamond at (£4.00).
Black buns been seen before, when rivals McDonald’s released “ying and yang” style burgers in China.
Chinese bloggers reasoned that the concept came from a proverb about black and white representing good and evil in society.
Fake dried shredded cuttlefish a common seasoned snack has been seized in Hanoi; authorities say they have yet to determine exactly what went into the counterfeit cephalopod.
"We sent some samples to a testing lab in Hanoi. They said that the product is not made from natural cuttlefish. We don't know what it is made from because the lab said it would take time and money for such tests," said Nguyen Thi San, vice director of the market watchdog agency of Hai Phong City.
On October 30, San's agency incinerated more than one ton of fake dried shredded cuttlefish they had seized from a coach in the northern city in April.
San said the seized dried cuttlefish showed no signs of spoiling after six months in the open. The vice director suspects that the product is made from a certain "special substance."
"We had to incinerate them because we were afraid that it is not biodegradable once buried and someone could dig it up to sell," she said, adding that the agency tried burning the cuttlefish and found it caught fire easier than natural product and smelled like burning fabric.
Another Hai Phong market management official said the phony dried cuttlefish had been smuggled from abroad and was being sold at local markets. However, he said his agency has been focusing more on busting up large shipments of the fish rather than those of small traders.
Many small traders told Thanh Nien that the knockoff snacks come from China and yield much better profits than legitimate cuttlefish.
Minh, a small trader at Ga Market in Ngo Quyen District said the dubious shredded cuttlefish began showing up around August 2009. Accoring to Minh, some traders offered to sell the stuff for VND80,000 (US$4.1) per kilogram - just one fourth the cost of the real stuff.
A trader at Do Market in Hong Bang District said she wouldn't dare to sell the product despite the big profits, for far her customers could get sick.
"That's Chinese dried cuttlefish," she said. "I don't know what they could possibly make it with, to produce something so cheap. Some told me it is made from cellulose."