331–340 of 438 posts
Claude Code is amazing at finding subtle bugs and improving the performance of the code. Something that directly benefit people using the product. Love it.
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You leave it unseasoned until the end?
For a filet for 1 hour, you can sort of do what you want. I add a tiny bit of olive oil and salt, but not much. If you start going longer times with the sous vide, you can get different reactions so you have to be more careful.
Meat where the salt is just on the surface, vs. meat where the salt has fully penetrated, is like night and day.
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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…
I used to sous vide steak in college with just some hot water and my roommate's six-pack cooler. Water should be no more than 5F warmer than the cook temp. For a medium rare steak, cook temp is 129F so get close that. Salt the steak no more than an hour before you start. Steak goes into a Ziploc bag, submerge it up to the zipper to let water pressure force out the air and then seal it shut. Close the lid and come bac…
It's the deep frying for the sear.
Not many people are willing to deep fry in their kitchens. It's messy, potentially dangerous, and not only stinks up the entire house for days but leaves a layer of oil over everything in the home that builds up and you can never really fully remove.
There's a reason restaurants have massive powerful vents above the deep fryer, and that people who regularly deep-fry at home do it outdoors.
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To criticize severely; reprimand or rebuke. k.
Pretty hard to be criticizing someone severely if I'm not even speaking to them specifically, don't you think? You're making a mountain out of a mole hill. I'm entitled to my opinion, which I self-described as a bad hot take. Sounds like you're the one specifically reprimanding me here? Oops...
Maybe we can chat again after recess is over?
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I know people who can cook a lot of food pretty well, but don't understand why they can't use a laser thermometer to check their meat. Knowing really is half the battle.
If you cook enough you can tell by feel
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Steakhouses, and most restaurants, do not sous vide the meat. It takes too long.
Many do. They don't start when you order....
God dammit I thought this was going to teach me how to cook a steak, not talk about AI.
Yeah really, cooking steak well is hard as hell. I sure haven't mastered it yet.
God dammit I thought this was going to teach me how to cook a steak, not talk about AI.
To get a perfect steak with nice X-shaped sear marks on both sides: 1. Turn grill on all the way. Close lid. Wait for grill's gauge to reach >400 F (>200C). 2. Put steak on grill. Close lid. Wait 2 minutes. 3. Rotate steak 90 degrees, placing on a fresh section of the grill (not where it just was). Close lid. Wait 2 minutes. 4. Flip steak over, placing on a fresh section of the grill (not where it just was). Close li…
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Steakhouses, and most restaurants, do not sous vide the meat. It takes too long.
Many do. They don't start when you order....
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The analogy I'd use is using LLMs for coding is like a movie director does for movies. A movie director does not draw storyboards, they ask an H.I. (Human Intelligence) storyboard artists to do that. They don't make the costumes they ask an H.I. costume maker to do that. They don't control the camera they ask a H.I. camera person to do that. They don't usually act, they ask H.I. actors to do that. They don't make the…
One major difference is that H.I. often cares for the outcome, so directing them is enough. LLM has no capacity to care, it is just a tool, more like watercolors that you paint with than a H.I. storyboard artist that can promise you meaningful results.
A director can assume the camera person will push back if a shot is unusable. An LLM will cheerfully hand you something that compiles, looks polished in the demo path, and quietly fails on the cases you didn't spell out. Retakes help, but only if you already know which frames are wrong.
That's the part of the steak essay that lands for me: the machine will follow a recipe at scale. Judging "this is charcoal dressed as medium-rare" is still on you.