Which half? One day when I was a junior medical student, a very important Boston surgeon visited the school and delivered a great treatise on a large number of patients who had undergone successful operations for vascular reconstruction. At the end of the lecture, a young student at the back of the room timidly asked, "Do you have any controls?" Well the great surgeon drew himself up to his full height, hit the desk, and said, "Do you mean did I not operate on half of the patients?" The hall grew very quiet then. The voice at the back of the room hesitantly replied, "Yes, that's what I had in mind." Then the visitor's fist really came down as he thundered, "Of course not. That would have doomed half of them to their death!" God, it was quiet then, and one could scarcely hear the small voice ask, "Which half?" E.E. Peacock Jr., Seeing With Fresh Eyes science
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