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 works of God Via reddit Thus the first and most important stratagem adopted to cheapen construction was the squaring and turning of components in order to eliminate offering up and individual fitting. The flatness, straightness, and squareness which more than any other characteristic distinguish man's construction from the works of God, derive from economy. We see the mark of economy in every building of squared masonry however magnificent it may be. Only the few remnants of ancient polygonal masonry remind us that the pattern of stone work where each stone is individually fitted can be very different from the cheap squared pattern to which we are accustomed." David Pye, The Nature and Aesthetics of Design The versatility of flat surfacesUseless work on useful things