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
The multiplicity of living patterns The more living patterns there are in a thing—a room, a building, or a town—the more it comes to life as an entirety, the more it glows, the more it has this self-maintaining fire, which is the quality without a name. Christopher Alexander, The Timeless Way of Building The right overlapEach element performs many functions complexity