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
Irwin Fluorescents Show image 0 Show image 1 Show image 2 Show image 3 Show image 4 In order: Kenny Price, Blue Lou, Legacy, Fourfold, Niagara. Irwin has explained that he decided to use the fluorescent tubes in the "dumbest" way possible, but, as one critic cautioned, "dumb, it turns out, has a special meaning for him: It's a form so simple that you end up not paying attention to it as a form." Irwin's interest was, rather, in the range of light, color, reflection, and shadow interaction made possible by combining tubes with different hues and finishes by wrapping them with theatrical gels. Robert Irwin, Robert Irwin: A Conditional Art Interaction of Color colorlight