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
Thermal aediculae The inglenook, the gazebo, and the porch swing also have strong definitions of their spaces. They are each a bit like a little house set off for a special thermal purpose. They might be termed "thermal aediculae". Although the term aedicula is most often used in conjunction with a sacred or ceremonial little house, it can also be used to describe any diminutive structure used to mark a place as special. Summerson contends that there is a basic human "fascination of the minitature shelter." Perhaps this is because the aedicula intensifies ones experience of the place by working someone like a caricature. By reducing some things in scale, it exaggerates the importance of other things, most especially the size of a person in relation to the space. Lisa Heschong, Thermal Delight in Architecture InglenookAediculaFolliesTo build a folly