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
Protected, yet tuned in Karen Terry's house in Sante Fe, designed by architect David Wright, is perhaps one of the most compelling passive designs. Stepping down its hillside site in four tiers, it nestles low into the ground. Thick adobe sidewalls create a strong sense of shelter and its banks of windows look resolutely to the sun. The image is very much of a house attuned to sun and earth. Rather than providing the convenience of a constant indoor temperature regulated by a thermostat, a passively solar-heated house may go through an air temperature flux as great as 20ºF per day. People learn to live with this flux. Living in a solar house is a whole new awareness, another dimension. I have the comfort of a house with the serenity of being outdoors—protected, yet tuned in. Lisa Heschong, Thermal Delight in Architecture Deep InterlockIntroduction to Permaculture239. Small Panes sustainability