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
I am here I am here, in this work. A maker's mark is a peculiar sign. Ancient brickwork established presence through small details marking 'it': the detail itself. The great historian of bricks, Alex Clifton-Taylor, observes that what most counts about them is their small size, which just suits the human hand laying a brick. A brick wall, he says, "is therefore an aggregation of small effects. This implies a human and intimate quality not present to the same extent in stone architecture." Richard Sennett, The Craftsman Most cities were mostly built by improvisationThe joy of the humble brick details