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
At a uniformly comfortable termperature In America our tendency has been to get away from thermal conditions as a determinant of behavior. Instead, we have used our technology to keep entire living and working complexes at a uniformly comfortable temperature. As a result, our spatial habits have become diffused, and activities that were once localized by thermal conditions have spread out over a whole house or building. We forget, unless a system breaks down, that such wide-ranging use of space is extremely dependent upon the available heating and cooling equipment. Lisa Heschong, Thermal Delight in Architecture Controlled environments spacebehavior