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
Stands up and hums The ruin [at Marfa] itself, in fact, set the terms for the kinds of solutions Irwin would propose, since its absent roof and floor, and its shockingly wide-open sequences of windows, which overlap and align with one another from different points of view on the site, already presented a rich, thoroughly keyed-up set of perceptual events before Irwin ever considered the project. It was already one of those sites that, in Irwin's words, "stands up and hums" thanks to the rich quality of their perceptual phenomena. Matthew Simms, Robert Irwin: A Conditional Art Economy of line