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
The scale of resolution determines what is seen The patterns of Truchet's tiles appear at first glance as variously shaped interlocked regions of black and white, the boundaries between the square tiles being submerged whenever the two regions flanking them have the same color, just as in a real floor the air or cement between the tile edges is not perceived—until one looks closely. The scale of resolution determines what is seen. Cyril Stanley Smith, The Tiling Patterns of Sebastien Truchet and the Topology of Structural Hierarchy Levels of Scale patternsscale