mister freeze...

...and while the urn looks quite suited for carting milk, the liquid filling this urn is liquid nitrogen!

 R was a very patient guide around the whys, whats and wherefores of being one of two LN delivery guys in the city.
This urn destined for our local surgery where it is used primarily in cryotherapy removing skin lesions such as warts.
Deliveries elsewhere are to hospitals, labs and clinics....

...but
....it's also used in pubs and restaurants in smokin' cocktails and icecream.
The first culinary use of liquid nitrogen in things culinary is in the 1890 recipe book Fancy Ices by Mrs Agnes Marshall dubbed the 'Queen of Ices' for her works on icecreams and frozen puds.

The clouds of smoke/steam are not liquid nitrogen as I thought but the freezing effect on the water droplets in the very damp air.

As junior would say...'that's not something you see every day'!