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
Re: Pointing at things An Article by Robin Rendle www.robinrendle.com I think I’ve been darting around this question for a while now: ...I think we’ve all been taught to write in a style that forgets the reader entirely. My English degree taught me, incentivized me in fact, to write poorly with this sort of obfuscatory language, “nevertheless...”, “in this essay I will set out to...” etc. All that stuff is me pointing at me, pointing at a thing. But we should just get out of the way of the thing we’re pointing at! Pointing at things writing