"It does take just 10min if you follow the video and cut one onion and then magically turn it into a bowl of five cut onions."

"This should be higher. The mushrooms are mostly water by weight! Washing dirt off the surface won’t make them anymore wet than cooking them will."

"Even if you crush it into paste, it'll still be tiny little garlic bits."

"Your average home cook isn't chopping five onions, a whole stalk of celery, and so on. Is it nice to get them done quickly? Sure. It's all about going the speed you're comfortable with though. You don't need chef knife skills, just well enough that you do it right and safe. Adam Ragusea did a video on this and his sped-up B-roll shots show him with his fingers flat and in the way, speeding through the cutting dangerously. Slowed down he's methodical and making a cut maybe every three seconds."

"Almost nothing is the one, definitive, most correct and authentic way of anything. Cuisine changes constantly as borders adjust and people move and tastes change. Techniques change right alongside the cuisine, so just relax and have fun and do what tastes best. Thinking under-seasoned means it needs more salt. 

It may, but it may also need an acid or a base, or something bitter, or sweet, or some umami to balance it out. When I need to adjust seasoning I like to start with the acid since that's the easiest to correct if you're wrong, and then go from there."