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
Two Hundred Fifty Things an Architect Should Know An Essay by Michael Sorkin www.readingdesign.org The distance of a whisper.CornersWant, need, affordWhat the brick really wants.Borders+3 More 136 things every web developer should know before they burn out and turn to landscape painting or nude modelling architecturedesigncollections
Want, need, afford What the client wants. What the client thinks it wants. What the client needs. What the client can afford. What the planet can afford. ux
What the brick really wants. The material finds the right objectWe are working against the grain of the woodThe joy of the humble brick material
Logjam That there is a big danger in working in a single medium. The logjam you don’t even know you’re stuck in will be broken by a shift in representation. creativitymedia