Nice post.

Whenever I run into a fresh technical problem, I often think of this:

"Why does Grandma remove the chicken's legs when she makes soup?"

Aunt Dorothy: "It's easier to cut the chicken when it's cold that when it's hot."

Uncle Bob: "Greater surface area better infuses the broth with fat."

Aunt Sue: "To allow the dark meat and white meat develop flavor on their own."

Aunt Jean: "Smaller pieces allow the chicken to cook faster and more thorougly."

Grandma: "So that it fits in the pot."