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
Scraps of the brocade of autumn There is a story of Rikyu which well illustrates the ideas of cleanliness entertained by the tea masters. Rikyu was watching his son Shoan as he swept and watered the garden path. "Not clean enough," said Rikyu, when Shoan had finished his task, and bade him try again. After a weary hour the son turned to Rikyu: "Father, there is nothing more to be done. The steps have been washed for the third time, the stone lanterns and the trees are well sprinkled with water, moss and lichens are shining with a fresh verdure; not a twig, not a leaf have I left on the ground" "Young fool," chided the tea master, "that is not the way a garden path should be swept. "Saying this, Rikyu stepped into the garden, shook a tree and scattered over the garden gold and crimson leaves, scraps of the brocade of autumn! What Rikvu demanded was not cleanliness alone, but the beautiful and the natural also. Okakura Kakuzō, The Book of Tea In a state of reverberation wabi-sabi