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@ -208,9 +209,40 @@ I don't know how much my parents spent on this thing, but if it's anything north
\subsection{Where does the Unix Principle actually apply in real life?}
\textbf{Kitchen knives} — I know that technically, you can use about any knife to cut a tomato or chop an onion. No debate there. But certain types of knives are just better at some things than other types of knives are.
\textbf{Kitchen knives} — I know that technically, you can use about any knife to cut a tomato or chop an onion. No debate there. But certain types of knives are just better at some things than other types of knives are. Slicing bread is a perfect example. You can slice a loaf of bread with any knife, but a long, fairly rigid, serrated blade works best.
Slicing bread is a perfect example. You can slice a loaf of bread with
Most people have too many knives, myself included. (Again, this is due to marketing and FOMO—fear of missing out.) But really, you only have three or four basic tasks that you use a knife for:
\begin{itemize}
\itemsep0em
\item Slicing bread
\item Cutting meats
\item Peeling fruits and vegetables
\item Cutting fruits and vegetables
\item Cutting cheese
\end{itemize}
Sure, there are always those oddball tasks that you have to do once a year or less, like using a butcher's cleaver to torque open a pumpkin, but lets talk about those tasks you do on a weekly basis. So let's talk about the knives I have that will accomplish those tasks:
\begin{itemize}
\item\textbf{Slicing bread} — The afore-mentioned serrated knife with a long, fairly rigid blade.
\item\textbf{Cutting meats} — If I am cutting meat from the bone, I'll use a boning knife, which has a slightly curved blade that narrows at the tip. Kept sharp, it will also do a great job of cutting up meat for stir-fries, or trimming the fat off the edges of pork chops.
\item\textbf{Peeling fruits and vegetables} — I don't use a knife for this, because a T-handle peeler is much more efficient, easier on the wrist, and safer.
\item\textbf{Cutting fruits and vegetables} — Most fruits and vegetables tend to be firm enough that any sharp knife will do. I have a long chef's knife with an 8" blade which is great when I'm chopping a lot of something. (I do wish I had one with a 10" blade, because that would be even more efficient.) I also have a small santoku knife with a thin blade which I prefer when I need to slice something into thin slices, such as cucumbers.
\item\textbf{Cutting cheese} — I have a knife with a 4" blade with holes in it. The idea is that holes prevent the cheese slices from sticking to the cheese. I had an expensive (\$15!) that did all right; it also had a two-prong fork on the end to pick up the slice of cheese with. It did an okay job. I now have one with a shorter, thicker blade that does an excellent job. I paid \$4 for it at Menard's.
\end{itemize}
I know that someone out there is itching to point out that tomatoes aren't potatoes and potatoes aren't carrots, \textit{ad infinitum}, and thus the Unix Principle doesn't apply. Well, there are a lot of different pdfs out there, as well, and if I'm skilled with a command line application (such as \verb|pdftk|) it doesn't really matter which pdf I'm dealing with. The job of a knife is to cut. If you keep the knife sharp (which is a skill in and of itself; if you watch someone that's good at it, you'll realize that it's also an art form) and \textit{learn how to use it properly}, you'll be a lot more efficient in the kitchen. Notice the emphasis on learning how to use a tool properly. You can learn a lot just by reading the manual.
\medskip
\textbf{Breadmakers} — I'm going on a limb here, because a lot of people will be happy to point out that there are sorts of breadmakers will all sorts of settings. Relax. Breadmakers are designed to do one thing: turn flour, water, yeast, and salt into dough, and then turn that dough into bread. All those settings are just options.
I've resisted buying a breadmaker for years, because I actually don't want a device in my kitchen that only does one thing, and I've always known how to make bread from scratch. But as I get older, I don't always have the time or patience to make homemade bread (it can be a messy process), and a breadmaker is ideal. It does one thing, and it does it really well. (Hint: bread machine yeast is your friend.)
\medskip
\textbf{Air fryers} — Everything I said for breadmakers also applies to air fryers. They have one job: cook food fast and make it crispy. They work really well on certain items (tater tots!) and not so well on others. I have two analog air fryers, and all you really get to choose is time and temperature. I know that fancy digital ones have \textit{programs}, but really, they are just different time and temperature combinations, which means less thinking for you. But I like to think (and I like to experiment) so I am perfectly happy with my little analog air fryers.
\subsection{Where else does the Unix Principle \textit{not} apply that it probably should in real life?}
@ -218,10 +250,6 @@ Slicing bread is a perfect example. You can slice a loaf of bread with
\textbf{Microwave ovens}
\textbf{Breadmakers}
\textbf{Air fryers}
\subsection{Where does the Unix Principle not apply in real life and this is actually a good thing?}
