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
Input as collage An Article by Austin Kleon austinkleon.com Your output depends on your input, but a lot of your input is random: you’re interested in lots of different things, and those things, occasionally, will talk to each other in your work. Lately I’ve been thinking about being more intentional with input. Thinking about input as collage. Taking the principle of juxtaposition (1+1=3) and using that to guide your input: what weird, seemingly disparate things can you feed your brain that will come out later in a new mix? The input collage can be subject or genre based and even better if it’s multi-media. ...There’s a balance here between feeding your brain intentionally and then backing off and letting your brain do the subconscious work of mixing your inputs together. creativityintent