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
Atoms and aggregates I see science reversing the trend toward atomistic explanation that has been so triumphant in the last 400 years, and I predict a more human future based on the symbiosis of exact knowledge (which is by its very nature limited) and experience. ...Matter cannot be understood without a knowledge of atoms; yet it is now becoming evident that the properties of materials that we enjoy in a work of art or exploit in an interplanetary rocket are really not those of atoms but those of aggregates...It is not stretching the analogy much to suggest that the chemical explanation of matter is analogous to using an identification of individual brick types as an explanation of Hagia Sophia. Matter versus Materials: A Historical View The edifice from which they came architecturescience