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
Discourses on Architecture A Book by Eugène Viollet-le-Duc Style consists in distinction of formHaving quite lost sight of the principle
Having quite lost sight of the principle But the coppersmiths themselves, in their desire to do better or otherwise than their predecessors, soon quit the line of truth and propriety. There comes then a second coppersmith, who proposes to modify the form of the primitive vase in order to seduce the purchaser with the attraction of novelty...and it becomes fashionable, and everybody in town must have one of the vases made by the second coppersmith. A third, seeing the success of this expedient, goes still further, and makes a third vase, with rounder outlines, for anybody who will buy it. Having quite lost sight of the principle, he becomes capricious and fanciful...yet everyone applauds the new vase, and the third coppersmith is regarded as having singularly perfected his art, while in fact he has only robbed the original work of all its style, and produced an object which is really ugly and comparatively inconvenient. CamelsStyle consists in distinction of form fashionnovelty