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
Mass production of variable products Computers have opened the door much more generally to the mass production of a variable product, regardless of what it is: numbers, words, word processing, making furniture, weaving, or what have you. They enable us to deal with variety without excessive standardization, and hence we can evolve more rapidly to a desired future! Richard Hamming, The Art of Doing Science and Engineering: Learning to Learn The Nature and Art of Workmanship