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
Googie architecture Where uses are in actual fact homogeneous, we often find that deliberate distinctions and differences are contrived among the buildings. But these contrived differences give rise to esthetic difficulties too. Because inherent differences—those that come from genuinely differing uses—are lacking among the buildings and their settings, the contrivances represent the desire merely to appear different. Some of the more blatant manifestations of this phenomenon were well described, back in 1952, by Douglas Haskell, editor of Architectural Forum, under the term “googie architecture.” Googie architecture could then be seen in its finest flowering among the essentially homogeneous and standardized enterprises of roadside commercial strips: hot-dog stands in the shape of hot dogs, ice-cream stands in the shape of ice-cream cones. These are obvious examples of virtual sameness trying, by dint of exhibitionism, to appear unique and different from their similar commercial neighbors. Mr. Haskell pointed out that the same impulses to look special (in spite of not being special) were at work also in more sophisticated construction: weird roofs, weird stairs, weird colors, weird signs, weird anything. Jane Jacobs, The Death and Life of Great American Cities Ducks and decorated sheds quirks