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
Phenomenal: California Light, Space, Surface A Book by Robin Clark www.goodreads.com Phenomenal: An IntroductionPhenomenal: Exhibited WorksStealth Architecture: The Rooms of Light and Space Seeing Is Forgetting the Name of the Thing One SeesRobert Irwin: A Conditional ArtThe Finish Fetish Artists art
Phenomenal: An Introduction An Essay Aesthetic palate cleansingUntitled (Light Canvas)Little Blank Riding HoodNot intended to be read until you have seenA vaporous middle-world+5 More
Phenomenal: Exhibited Works A Gallery Untitled (Light Canvas)EindhovenStuck RedZero MassLittle Blank Riding Hood+4 More
Stealth Architecture: The Rooms of Light and Space An Essay by Michael Auping To absorb it or build your ownA stealth architectThe measuring unit of all spaceThe walls are reserved for the sunA little too something+1 More