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
Time and space Tones appear placed and directed predominantly in time from before to now to later. Their juxtaposition in a musical composition is perceived within a prescribed sequence only. Horizontally, the tones follow each other, perhaps not in a straight line, but of necessity in a prescribed order and only in 1 direction – forward. Tones heard earlier fade, and those farther back disappear, vanish. We do not hear them backward. Colors appear connected predominantly in space. Therefore, as constellations they can be seen in any direction and at any speed. And as they remain, we can return to them repeatedly and in many ways. This remaining and not remaining, or vanishing and not vanishing, shows only 1 essential difference between the fields of tone and color. The accuracy of perception in one field is matched by the durability of retention in the other, demonstrating a curious reversal in visual and auditory memory. Josef Albers, Interaction of Color It will not stand still to be pointed at