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
Reality is Very Weird and You Need to be Prepared for That An Essay slimemoldtimemold.com We might be closer than we think to cures for depression, hypertension, and yes, even obesity. The answer to scurvy was just one thing, plus a few wrinkles — mostly “not all citrus has the antiscorbutic property” and “most animals can’t get scurvy”. This was only difficult because people weren’t prepared to deal with basic wrinkles, but we can do better by learning from their mistakes. This means don’t give up easily. It suggests that there is lots of low-hanging fruit, because even simple explanations are easily missed. Lots of theories have been tried, and lots of them have been given up because of something that looks like contradictory evidence. But the evidence might not actually be a contradiction — the real explanation might just be slightly more complicated than people realized. Go back and revisit scientific near-misses, maybe there’s a wrinkle they didn’t know how to iron out. Scott and Scurvy sciencerealityhealth