h a l f b a k e r y
Getting blown into traffic is never fun.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
or get an account
This vending machine would have a sizeable aquarium in it
which would hold the fresh fish, and it goes without saying
that all working parts would be visible (behind glass). Upon
receiving your order of say some tasty tuna belly sushi, if the
machine didn't have any on ice from a previous order,
grab a tuna out of the tank. Flailing robot arms would then
expertly slice it while spooning out rice from the steamer and
dabbing on some wasabi. The slivers of fish would be laid on
top and it would be served.
Vending Machine Performance Art
[phoenix, Oct 04 2004]
(?) Try punching a core out of this fucker.
Rather large tuna. [sild, Oct 04 2004, last modified Oct 21 2004]
(?) Or these
Wow, marlin are even bigger. Can we eat them? [sild, Oct 04 2004, last modified Oct 21 2004]
Tetrodotoxin. No antidote. Rapidly fatal. No thanks. [8th of 7, Oct 04 2004, last modified Oct 21 2004]
||A bit more exciting than those little boxes from M&S. Probably also occasionally a bit more still-alive as well.
||And the joy of watching a fish become dinner in one easy step.
||If the robot's really fast, those thin slices could still be twitching. <shudder>. I think the machine would have to estimate supply and demand so that it has time to chill and rest the killed fish before it needs to serve any of it. One freshly unbaked croissant, for you, though.
||<HomerS>Mmmm, still twitching. arruaarruaarrua...</HomerS>
||Would you have Fugu in the aquarium ? Hmmm. "Sushi Suicide Machine" ???
||Funny, actually [st3f] - my wife has eaten fish which was
still twitching, served at a restaurant in Japan.
7] I've had Fugu (as sushi, stew and the grilled fin soaked
in sake) - it is in fact not unlike any other white fish.
People just eat it because it's expensive and dangerous.
||It would be pretty grotty (nasty) to see a fish being cut up in front of you LOL, also sushi is kept bacteria free in chemicals so it doesnt have to be cooked correct?