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 Web's Grain An Essay by Frank Chimero frankchimero.com Start drawing, then put the box around it We are working against the grain of the woodA passive beauty of right structure
Start drawing, then put the box around it Remember the Hockney photos? The size of what we’re making is unknown until we know what we’re putting there. So, it’s better to come up with an arrangement of elements and assign them to a size, rather than the other way around. We need to start drawing, then put the box around it. JoinersCan't developers just see?Content-responsive space