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
Ideas of permanence A Fragment by John Pawson www.johnpawson.com One of the interesting aspects of photography is the way it loosens our instinct to draw distinctions between the permanent and the temporary. In these enduringly fixed compositions, the detail of a mark scratched into the surface of a wall carries no greater weight of reality than the frozen swirl of light on plaster or the calligraphic-like shadows of chair backs cast across a floor. async timephotography