In every kitchen there is a piece of equipment that defines the establishment. In my opinion, The Onion Liquefying Machine defines Aziza. Of course this is not what it's listed as in the restaurant equipment catalog, but it's the Shuna name for it, and right here, right now, that's all that matters.
Have you seen it before? Used it? Made friends with such a thing as is this?
Pictured here is the magnificent machine in action. Onions and cilantro go round and round, passing under a hood housing sharp sharp teeth, or so I imagine. One does not reach one's hand under the domed lid to find out who's behind the onion liquefying mechanism, you know?
Years ago, when I worked here before, waiters would come into the kitchen to say a diner was allergic to onions. We would just cackle. "They should eat elsewhere!" We, clad in white, would sing menacingly. "Onions are in the bases of all the sauces!"
Liquefied Onions, that is.
Because, under our very roof, we housed and owned and domesticated The Onion Liquefying Machine.
I have never seen one before or since. It's not the same as putting onions in a food processor or a Robot-Coupe. Because the rotations are slow and methodical. Round and round the bowl turns and on each rotation the onions get smaller and smaller. Until they are tiny and uniform and soupy.
It's a slow and lovely thing to behold.
So I wanted to show it off to you. A machine like no other. Treacherous and beautiful, steady and strong, durable and careful.
The Onion Liquefying Machine.