Here is what you will need to make a gravity bong.
- A metal bowl, or an any size socket, just correspond the hole in the socket, to the hole on the cap.
- A faucet screen is a must.
- Some tape if you are using a socket.
- A 2 litre soda bottle, and a 1 litre soda bottle, or you can use something bigger if you like. You just want your base to be bigger than your chamber.
- A knife, or pair of scissors for entry hole.
- Lotsa water
Ok, the first thing to do is to cut off the bottom of your chamber. Try to make it as straight as possible, and make the cut about 1 and a half inches from the bottom. Now take the cap of the chamber and make a hole in the middle, try to let the bowl fit air tightly into the hole, otherwise, your gonna need tape. With a socket, just set it on top of the cap and tape. Now fill the base with water and lots of ice, wait till it melts before you toke. Leave some air room in the chamber for the next person by not filling it up with as much water, but still use a lot or you wont get proper suction. Now the hard part. Screw the cap on the chamber, but not tight. Pack the bowl, and light it while slowly pulling up the chamber. Dont pull the chamber out of the water. Pull it up until it is almost at the top of the water level. Then unscrew the cap and push down on the bottle, but dont wrap your lips all the way around it or the water will spill everywhere. Just keep your lips above it and push down. Take the whole hit and then hold it. Now after a couple bowls, you will be fucking done. On the gif below, i kinda fucked up just a little, the bowl never comes off on the gif, but you do want to take the cap off, or else you will lose weed.
Here is what you will need to make a gravity bong. A metal bowl, or an any size socket, just correspond the hole in the socket, to the hole on the cap. A faucet screen is a must.
Dinner as Theater: A GIF Guide to NYC’s Tableside Service Revival
Photography by Liz Barclay. GIFs by Amy Chen.
There are a lot of reasons why we go out to eat. Sometimes, it’s sheer lethargy that drives us to hunch over a bowl of ramen rather than cooking for ourselves. Other times, we’re looking to discover unfamiliar cuisines, or escape our regular lives and gather with friends. And sometimes, we just want to be entertained.
Throughout history, that last part has been a hallmark of some of the most extravagant dining experiences. From the Tudor-era cockentrice—a Frankensteined beast delivered to the table by a small army of men—to classic hallmarks of French service like Dover sole filleted at your table, bringing the action out of the kitchen and into the dining room has been a way to coax a bit of drama out of the act of communal eating.
Sadly, tableside service was on the verge of extinction for a while in NYC, relegated to kitschy mortar-and-pestle guacamole antics and fusty old brassieres that refused to bend to the times. But more recently, there’s been a resurgence in dining-room flair. Restaurants like Carbone and Porter House are reviving old traditions like à la minute Caesar salad and canard à la presse, while the revamped Eleven Madison Park has fully blurred the line between dinner and theater. And then, of course, there are bong-smoked oysters in the East Village—because why not?
Here, we take a tour of some of our favorite tableside preparations in New York—from old standards like bananas Foster and crêpes Suzette, to a nouveau twist on lobster fra diavolo—with some GIFs to show you exactly what you’re getting yourself into.
From old standards like bananas Foster, to new-school curiosities like bong-smoked oysters, high-drama dishes are making their way back to the dining room.