M3talinks For 12/22/2011

  • I’ve been using JavaScript for a while now, but only really programming in anger with it during the last year. I’ve found it in turns frustrating and enlightening, ridiculous and brilliant. I have never felt so empowered by a language and its ecosystem, so I thought I’d take some time to write about why that is. I’m starting with a ramble through the history of JavaScript, or rather my undoubtedly inaccurate understanding of it, to provide some context for where and how I’ve been using it”

    tags: javascript programming

  • “Basic knife skills are an important component of any culinarian’s repertoire – whether you plan to earn a living in the kitchen, or simply please yourself, your friends, and your family. Learning to wield a knife correctly will speed up your prep time, and food products fashioned in uniform shapes and sizes will help guarantee even cooking throughout a dish. In addition, the mastery of certain classic knife cuts and methodology will vastly improve the look of your food, garnishes and plate presentations.

    Overview of the lesson

    What I’d like to accomplish here is to impart a basic knowledge of knife safety, knife construction, the most commonly used kitchen knives, a few classic knife cuts, and a couple of specialty cuts. I’m only going to address vegetable cuts; some butchery will be covered in upcoming lessons. The next eGCI segment (led by Chad) will feature a discussion of the metals used in knife composition, knife maintenance, and sharpening techniques.”

    tags: basic knife skills

  • Basic knife skills are an important component of any culinarian’s repertoire – whether you plan to earn a living in the kitchen, or simply please yourself, your friends, and your family. Learning to wield a knife correctly will speed up your prep time, and food products fashioned in uniform shapes and sizes will help guarantee even cooking throughout a dish. In addition, the mastery of certain classic knife cuts and methodology will vastly improve the look of your food, garnishes and plate presentations.

    Overview of the lesson

    What I’d like to accomplish here is to impart a basic knowledge of knife safety, knife construction, the most commonly used kitchen knives, a few classic knife cuts, and a couple of specialty cuts. I’m only going to address vegetable cuts; some butchery will be covered in upcoming lessons. The next eGCI segment (led by Chad) will feature a discussion of the metals used in knife composition, knife maintenance, and sharpening techniques.

    tags: basic knife skills

Posted from Diigo. The rest of my favorite links are here.