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
Scientific writing What Mick Southern taught me was both the imperative to and the means of writing scientific prose—“if it’s not published it’s not done,” as a later adviser put it. Mock showed me that the rather dry technical requirements of scientific writing did not necessarily mean that elegance, humor, and even wit need be excluded from the scientists’ products. Roger Kitching, A Reflection of the Truth Selling new ideasYou cannot consume what is not produced sciencewriting