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All Blog Posts Tagged:
‘engines of gastronomy’
Showing 1-23 of 23 posts
La Lunetta Chef Brings Mobile Brick Oven to Brooklyn Flea
Dave Sclarow is driving his hand-built brick oven over to Atlantic Antic next month, too!
Philippe Downtown’s Touch-Screen Takeout
Pricey uptown Chinese food for cheap in the West Village.
Will Coke’s New 100-Flavor Fountain Dispense Pure Liquid Evil?
Finally, banana-strawberry-ginger-açaí Coke at the touch of a button!
Black Iron Burger’s Griddle Isn’t Actually Made of Black Iron
Check out all that shiny chrome.
Buddakan’s Pump and Oven Keep the Peking Duck Coming
Pump it up, until you can feel it...
Matsugen’s Mill Is Constantly Grinding
An ancient technology modernized for today's soba kitchen.
Under the Ultraviolet Light, the Crab Cartilage Can't Hide
Better crab picking through technology.
Tailor's Liquid-Nitrogen Dispenser Is Very, Very Cold
So cold that it freezes before the food knows what's happening.
Fabio Trabocchi Plays a Mean Chitarra
Fabio Trabocchi has been making handmade pasta on his chitarra for over twenty years.
Commerce’s Athanor Oven Is a Chef Magnet
A $100,000 oven does more than just cook chickens at Commerce.
Country's Infernal Machine Turns and Turns Again
The $35,000 La Besse Giraudon rotisserie at Country is among the mightiest of the city’s engines of gastronomy.
Savoy's Branding Iron Is Not Cruel to Crème Brûlée
Savoy's crème brûlée branding iron applies the brown without the butane.
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