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
Imperfectly locked doors quietly waiting A Fragment by Geoff Manaugh davidmaisel.com “Without vitamin C,” Anthony writes, “we cannot produce collagen, an essential component of bones, cartilage, tendons and other connective tissues. Collagen binds our wounds, but that binding is replaced continually throughout our lives. Thus in advanced scurvy”—reached when the body has gone too long without vitamin C—“old wounds long thought healed will magically, painfully reappear.” In a sense, there is no such thing as healing. From paper cuts to surgical scars, our bodies are catalogues of wounds: imperfectly locked doors quietly waiting, sooner or later, to spring back open. painmelancholyrepairhealtheuphony