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The latest buzz on restaurants, chefs, bars, food shops and food events. Sign up for the Dish newsletter for weekly updates. Send tips to thedish@torontolife.com
We’re all for home-cooked meals and comfort food, but let’s face it: people go to restaurants to order stuff they can’t duplicate at home without the right skill set, equipment or the $625 to buy Nathan Myhrvold’s Modernist Cuisine cookbook. We talked to nine Toronto chefs about their weird, famous or indispensable food-making gizmo.
Here’s a slide show of the results »
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The only thing gobsmacking here is the price charged for the finished product. This contraption looks just like an old fashioned percolater… except perc’d coffee used to cost us 10 cents a cup… not DOUBLE the prices of Starbucks.
August 31, 2010 at 7:00 am | by korradoLove these doughnuts!
August 31, 2010 at 8:51 am | by LaniRe: korrado
I can assure you that coffee brewed in a siphon (or vacuum pot) in no way resembles that from a percolator. They’re completely different brewing methods, requiring completely different degrees of labour, and resulting in completely different finished products.
August 31, 2010 at 4:37 pm | by Coffee Geek