Extreme Space Cuisine! Astronaut Whips Up 'Bite-Size Yumiosities'

By Hanneke Weitering, Staff Writer-Producer | May 25, 2017 05:00pm ET
Tasty little boats of yum! Like bean & cheese tacos-only they float! #onlyinspace pic.twitter.com/r2Sv4GaiSO - Jack Fischer (@Astro2fish) April 29, 2017
NASA astronaut Jack Fischer has taken space cuisine to new heights.
Ever since the first-time space traveler blasted off to the International Space Station on April 20, the space-food connoisseur has been tweeting
photos of his zero-G culinary masterpieces.
Exhibit A: The cheesy triple taco. Fischer and his Expedition 51 crewmates gathered around the table inside the space station's Unity module to chow down on these taco-nacho hybrids - or, as Fischer calls them, "tasty little boats of yum." By sticking three of these "boats" together, he created what looks like a cheesy space windmill. [Space Food Evolution: How Astronaut Chow Has Changed (Photos)]
Mom said not to play w/my food, but when it's this fun, I just can't help it... Happiness = Coffee Balls in the morning!! #CoffeeBallsRock pic.twitter.com/qNiQoDyAWF - Jack Fischer (@Astro2fish) April 23, 2017
Floating tacos are cool and all, but check out these weightless coffee balls! Who needs fancy zero-G coffee cups when you can just slurp your freshly brewed beverage straight from the air? That's one clever way to avoid doing the dishes.
The floaty, rehydrated, yummy breakfast of champions... or at least of astronauts. Complete with an astro-breakfast-must... coffee balls. pic.twitter.com/W4va67Z5sy - Jack Fischer (@Astro2fish) May 19, 2017
Before Fischer's coffee could float around the space station in ball form, it was freeze-dried and sealed inside a small pouch. Most food items at the space station are packaged this way, such as these scrambled eggs and oatmeal, which Fischer showed off in a breakfast photo he tweeted on May 19.
Stages of eating BMOY (Bitesize Mountain of Yumiosity):1. Creation, 2. Anticipation, 3. Open wide, 4. Celebratory fist pump w/chubby cheeks. pic.twitter.com/Y3hWrqimeI - Jack Fischer (@Astro2fish) May 17, 2017
Unlike the floating coffee balls, which require a microgravity environment to exist, this dessert à la Fischer is something you can make at home. Fischer calls it a "Bite-size Mountain of Yumiosity," or BMOY.
What's a BMOY (Bitesize Mountain of Yumiosity)? Chocolate pudding cake + vanilla pudding + strawberries + candy doo-dads. Result=delicious. pic.twitter.com/8xz8KsiU9K - Jack Fischer (@Astro2fish) May 17, 2017
For the indecisive person with a sweet tooth, this makes dessert time simple. Can't decide between pudding, cake or candy? Just pile 'em up and stuff them all in your face at once. Problem solved.
My new fave food on station-Chocolate+Crm. Cheese=Delicious. You can slather it on anything & wrap any food in a blanket of yum. pic.twitter.com/ftKGyf1LEd - Jack Fischer (@Astro2fish) May 6, 2017
The Russians have a much simpler way of satisfying a sweet tooth, and Fischer is a fan. This canned chocolate cream-cheese spread comes ready to eat, so "you can slather it on anything and wrap any food in a blanket of yum," Fischer tweeted.
Don't try this at home folks...these are highly-trained, floaty-food professionals! @Thom_Astro, @AstroPeggy, @Novitskiy_ISS & Fyodor. pic.twitter.com/GmZshjkXAM - Jack Fischer (@Astro2fish) May 19, 2017
Mealtime can get pretty messy at the International Space Station. But it sure looks like fun! Although you may want to avoid playing with your food on Earth - at least in front of your mother - having a little fun with food in space is totally appropriate. We can't wait to see what other extreme- space BMOYs Fischer comes up with.
Email Hanneke Weitering at hweitering@space.com or follow her @hannekescience. Follow us @Spacedotcom, Facebook and Google+. Original article on Space.com.
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Author Bio
Hanneke Weitering, Staff Writer-Producer
Hanneke joined the team at Space.com in August 2016 as a staff writer and producer. She's a self-proclaimed science geek from the South with a passion for all things out of this world! She has previously written for Scholastic, MedPage Today, Scienceline, and Oak Ridge National Lab. After studying physics at the University of Tennessee in her home town of Knoxville, she moved to New York City and earned her graduate degree in Science, Health and Environmental Reporting (SHERP) from New York University. To keep up with Hanneke's latest work, follow her on Twitter, Facebook or Google+. Hanneke Weitering, Staff Writer-Producer on