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
Conversational drawing A skilled draughtsman guides design conversations by selecting and emphasizing details in a way that computer programmes cannot. Ron Slade, author of Sketching for Engineers and Architects and a structural director at WSP in London, calls it “conversational drawing”. He notes how botany field guides are always based on detailed drawings rather than photographs — as much for what they leave out as for what they show. “Extraneous material that might exist in a photograph is eliminated. It may be important to pick out and illustrate particular areas and leave other parts in sketchy or broad outline.” Nick Jones, Back to the Drawing Board Why Sketch?