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Software development with AI is starting to feel like cooking steak

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Re: Software development with AI is starting to feel like cooking steak

#241

Post by jibal »

RajT88 wrote: post #102
SoftTalker wrote: post #67

Earlier quoted context omitted.

To achieve the best outcomes, I agree. But even a cheap steak can be decent if it's cooked properly. And an expensive prime cut can be ruined by cooking it improperly.

Yes. It is about learning all of these things. Knowing what kind of cut you have, and how to treat it to best effect. A very tough gristly cut can be improved by tenderizing. Going low-and-slow/sous vide to melt the connective tissue. Even grinding it up to make a hamburger steak / loco moco. Once you know all of those things, choosing the right approach and executing it is not that hard. The steps themselves are sim…

No one with an IQ above room temperature believes that story.

https://www.snopes.com/fact-check/know-where-man/

Re: Software development with AI is starting to feel like cooking steak

#242

Post by dragonfax »

MostlyStable wrote: post #30

I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to relia…

Just to add my favorite fool-proof method to the others already listed here.

A meat probe and the 30-second flip technique is a stupid-easy way to a perfect steak every time. Just make sure you've got great ventilation. Also salt the meat 1 hour before.

Re: Software development with AI is starting to feel like cooking steak

#243

Post by ErroneousBosh »

geodel wrote: post #108
recursivegirth wrote: post #88

Earlier quoted context omitted.

Any steak can be delicious with a butter bath and then hit it with that A1 :).

For a moment I thought it is hitting with AI .

No, AI is how you create the steak in the first place, if you have any sense.

CBF with having to travel a bull up here when a dewar goes in the boot of my car.

Re: Software development with AI is starting to feel like cooking steak

#244

Post by StilesCrisis »

danielmarkbruce wrote: post #71
PaulRobinson wrote: post #45

Earlier quoted context omitted.

All metaphors break at some point. However, your example actually proves the point. How many people who want a good steak know how to identify a high quality cut? Do they even know where to buy a high quality cut? What the different cuts are and whether they want rump, sirloin or fillet? How many kitchens have a meat thermometer? How many home cooks know how to use it and what the right temperature should be? How man…

Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt. That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.

You leave it unseasoned until the end?

Re: Software development with AI is starting to feel like cooking steak

#245

Post by StilesCrisis »

fishtoaster wrote: post #210
danielmarkbruce wrote: post #71

Earlier quoted context omitted.

Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt. That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.

Since we're deep enough in this thread where we're talking about steak rather than AI, I'd like to lean into that. I used to sous-vide a lot . It was certainly great to get perfectly-done steak. but I still didn't love the result and it took me a while to figure out. Specifically: sous-viding at 130 doesn't reliably render fat. So it's great for a lean filet mignon like your suggesting, but kept giving me rubbery fat…

Same! Unless I'm doing a filet, I just prefer grilling. Or reverse sear if you don't mind running the oven.

Re: Software development with AI is starting to feel like cooking steak

#246

Post by ErroneousBosh »

PaulRobinson wrote: post #78
danielmarkbruce wrote: post #71

Earlier quoted context omitted.

Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt. That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.

That "simple process" requires equipment most people don't own or know how to operate, an oil most people don't keep in their cupboards, and is suggested in a book most people haven't heard of by a tech CTO they would not recognise the name of. Honestly this is like the Dropbox comment all over again. Everyone is missing the point, it's glorious. :) Most people cooking steaks don't care about the optimal way to cook…

Why wouldn't you have corn oil?

Re: Software development with AI is starting to feel like cooking steak

#247

Post by silisili »

asdfman123 wrote: post #99

God dammit I thought this was going to teach me how to cook a steak, not talk about AI.

It's one of those things that you have to experiment for yourself I think. You'll get tons of advice, I already saw sous vide, reverse sear, 30 second flip, etc. My favorite? I just get a cast iron as hot as I can on the stovetop and flip it once, then at the end quickly sear the edges using tongs.

Re: Software development with AI is starting to feel like cooking steak

#250

Post by konart »

whythismatters wrote: post #182
cogman10 wrote: post #154

Earlier quoted context omitted.

Perhaps I'm crazy, but I truly can't taste much of a difference between "good" coffee and "bad" coffee. I can certainly tell the difference between a good steak and a bad one.

Believe me, there's a huge spectrum, from the sweet aroma of freshly ground Brazilian beans to straight up cat piss coffee sold in supermarkets.

No offence, but for some reason some people just can't accept a simple fact: for some people this difference is still not a difference.

I've tried good coffee. At least that's what people told ne on multiple accasions where I was taken to "the right places" in multiple countries. On two sides of the globe (Brazil and Vietnam if we are talking about producers, not to mention countries that import the beans).

Thing is: no matter where it grows, no matter how they prepare it, fermented or not, different frying, different brewing techniques - all the same to me.

I can tell the difference. Some times small, some times very huge. But still for this difference is like a cat piss from some street cat and a cat with a pedigree.

It may have the ideal temperature, ideal acid levels, zinc amounts or whatever - still tastes like cat piss. The fact that it has a pedigree does not make it better.

Tea is whole different story for me though. But I do accepts that people are fine with whatever they love in their "english breakfast tea" or a nameless teabag.

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