On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
1º2º3º4º Because the approach to the room is along a long corridor, the attentive visitor might at first think that three light squares had been affixed to the windows or, as one gradually came closer, that the tinting of the windows had simply been removed in these three lighter near-square areas. Davies continues: "only at this point do the other senses kick in. The visitor begins first to hear and smell the ocean and then to actually feel the outside air entering the gallery; this sensory experience is in complete contradiction to the faulty first impression." Robert Irwin, Robert Irwin: A Conditional Art The inhumanity of contemporary architecture senseswindows