{"id":1365,"date":"2013-10-14T21:00:55","date_gmt":"2013-10-14T21:00:55","guid":{"rendered":"http:\/\/www.flourandwater.co.uk\/?p=1365"},"modified":"2013-10-14T21:00:56","modified_gmt":"2013-10-14T21:00:56","slug":"frankenstein-food","status":"publish","type":"post","link":"https:\/\/www.flourandwater.co.uk\/blog\/frankenstein-food\/","title":{"rendered":"Frankenstein food"},"content":{"rendered":"<p>Over the summer I posted on the subject of the cronut, a croissant-doughnut hybrid making waves in New York. What I hadn&#8217;t realised at the time was that similar confection-combinations have become <a href=\"http:\/\/www.bbc.co.uk\/news\/blogs-magazine-monitor-24457627\" target=\"_blank\">quite a trend<\/a>, with the duffin (yes, a doughnut-muffin crossover) recently causing controversy when one of coffee-giant Starbucks&#8217; suppliers decided to <a href=\"http:\/\/www.theguardian.com\/lifeandstyle\/wordofmouth\/2013\/oct\/08\/duffin-muffin-doughnut-cake-rage-starbucks\" target=\"_blank\">trademark the name<\/a>. &#8216;Portmanteau patisserie&#8217; is one of the labels food journalists have given the trend, which perhaps fills the gap left by the ailing <a href=\"http:\/\/newsfeed.time.com\/2013\/04\/18\/boom-to-bust-is-the-gourmet-cupcake-market-collapsing\/\" target=\"_blank\">gourmet cupcake<\/a>&#8230;<a href=\"http:\/\/www.flourandwater.co.uk\/thoughts-and-observations\/frankenstein-food\/attachment\/portmanteau\/\" rel=\"attachment wp-att-1367\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1367\" title=\"Portmanteau\" src=\"http:\/\/www.flourandwater.co.uk\/wp-content\/uploads\/2013\/10\/Portmanteau.jpg\" alt=\"\" width=\"600\" height=\"402\" srcset=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/10\/Portmanteau.jpg 600w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/10\/Portmanteau-230x154.jpg 230w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/10\/Portmanteau-300x201.jpg 300w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/10\/Portmanteau-550x368.jpg 550w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<div id=\"themify_builder_content-1365\" data-postid=\"1365\" class=\"themify_builder_content themify_builder_content-1365 themify_builder themify_builder_front\">\n\t<\/div>\n<!-- \/themify_builder_content --><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Over the summer I posted on the subject of the cronut, a croissant-doughnut hybrid making waves in New York. What I hadn&#8217;t realised at the time was that similar confection-combinations have become quite a trend, with the duffin (yes, a doughnut-muffin crossover) recently causing controversy when one of coffee-giant Starbucks&#8217; suppliers decided to trademark the<a class=\"more-link\" href=\"https:\/\/www.flourandwater.co.uk\/blog\/frankenstein-food\/\"> read more&#8230;<\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":1372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1365"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=1365"}],"version-history":[{"count":9,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1365\/revisions"}],"predecessor-version":[{"id":1377,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1365\/revisions\/1377"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media\/1372"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=1365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=1365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=1365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}