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
Wordless questioning The comparison of forms raises questions and drawing can be employed as a wordless questioning of form; the pencil seeks to extract from the complex whole some limited coherent pattern that our minds and eyes can grasp. The probing pencil is like the dissecting scalpel, seeking to expose relevant structures that may not be immediately obvious and are certainly hidden from the shadowy world of the camera lens. Jonathan Kingdon, In the Eye of the Beholder The World of the Sea