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
Fire, the animating spirit We can easily imagine from our own experience why fire might be used as a symbol of the life of a house and the family that lives there. The fire was certainly the most lifelike element of the house: it consumed food and left behind waste; it could grow and move seemingly by its own will; and it could exhaust itself and die. And most important it was warm, one of the most fundamental qualities that we associate with our own lives. When the fire dies, its remains become cold, just as the body becomes cold when a person dies. Drawing a parallel to the concept of the soul that animates the physical body of the person, the fire, then, is the animating spirit for the body of the house. Lisa Heschong, Thermal Delight in Architecture Howl's Moving CastleThe boiler room firelife