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
Don't Rush to Simplicity An Article by Shawn Wang www.swyx.io You've probably heard this story before: A businessman finds a fisherman, who is living an idyllic, peaceful life by the sea. He laughs and tells the fisherman how to get rich instead. The fisherman asks him what he will do after he gets rich. He replies that he would retire to an idyllic, peaceful life by the sea. There's supposed to be a deep life lesson in there, but it's always felt insincere to me. To me it is better to have reached the heights of a career, or suffered an epic defeat, even if I do end up in the same place as everyone else in the end. To me simplicity is made more beautiful when understood through a long personal struggle with complexity. When I can dance with it, having turned a mighty nemesis into an old friend, and teach others to do the same. Better to have loved and lost, than never to have loved at all. On the other side of complexityMountains are mountains zensimplicity