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
Invisible substance We wanted wood, not only in many visible places, but also in the roof trusses of the homeroom buildings, where they are invisible. Fujita wanted to replace the invisible trusses with steel trusses. They could not understand the idea that it was the actual substance — even though not visible — which would control the feeling of the thing. Christopher Alexander, The Battle for the Life and Beauty of the Earth All the way throughFinished on the inside material