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Ok that makes sense. For me the most time consuming part of cooking is the prep work - slicing, dicing, chopping, chiffonade. The actual putting heat and fire to raw inputs is relatively quick or at least less work. Sounds like the unskilled labor in fast food and chains could be replaced pretty easily though. Did the robot dog have a flamethrower? https://throwflame.com/products/thermonator-robodog/ -
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By Grima Squeakersen · Posted
I've got copies of mine stashed in different places as well. How comfortable are you that if you needed to show a cop one of the copies, that he wouldn't scrutinize it closely enough to see that it was not the original, and charge you on that basis? After I made about 10 copies (I'm a bit OCD :-) I laminated the original and the copies to hopefully minimize that risk. My original came on the low-quality recycled toilet paper that NJ used for drivers licenses back in the day, so I thought laminating it was a good idea for several reasons. -
By Grima Squeakersen · Posted
True enough. What part of this guy's conduct (obtuse though it may have been) would have been analogous to illegal activity in 1789? Picture someone riding his horse home down Manchester Pike from the local tavern, stopping to take a pot shot at some target of opportunity off in the woods, then continuing on his way. Who thinks that, unless he inadvertantly hit a person, or damaged personal property, he would be charged with any kind of criminal violation, without even getting into the ludicrous topic of duty to inform during that time period? -
By Cheflife15 · Posted
Truthfully, alot of "basic" prep work in kitchens would be difficult (or just very expensive) to automate. Even things which seem as simple as cutting herbs in fine dining restaurants could be tough. Knives should be razor sharp (you would have to continously strop or sharpen blades), handle the herbs with care so you dont bruise them, be able to pick out ones that aren't beautiful etc. I'm also curious what happens when a machine goes down. People won't keep the skills that have been automated. I'm sure someone's working on it, but I think we're a good way away when it comes to fine dining. If you walk into a 3 Michelin star restaurant, you'll see 30 cooks. Not to mention, each machine would have to have an array of skills. Where I worked, menus changed monthly. Can the machine adjust? Maybe with AI. The other day I saw a robotic dog walking around nyc. Apparently its a test for future police dogs. Who knows what the future brings lol.
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