Kitchen
Chopping slowly on purpose
My knife skills are bad. I have decided that is fine as long as I stop pretending otherwise.
Nils Berg
I watched a video of a chef turning an onion into dust in eight seconds. I tried it and nearly lost a fingertip. Now I cut the way I actually can, slowly, with the radio on and a cloth under the board so it doesn't slide.
The pieces are uneven. The soup does not care. Uneven pieces cook at different speeds and some of them stay soft and some go to sauce, which is how my grandmother's soup tasted anyway.
The board
It is a heavy one I got from a flea market. It has burn marks from someone else's pans. I added a few of my own.
