4 ms·

> Food is fundamentally different from the arts you mentioned. Some people may facetiously say that they can't live without visual arts, or music. To say you ca

by mark371 13y ago

> Food is fundamentally different from the arts you mentioned. Some people may facetiously say that they can't live without visual arts, or music. To say you cannot live without food -- that is a true statement. I fail to see the difference. Nutrition is a solved problem. Just drink soylent. So we are left to talk about the art side of food - taste, smell, feel, touch, look. Artistic composition of ingredients to create a pleasurable meal. > A competent home cook will not miss out on the food of any great restaurant (bar the cutting edge, maybe?) as long as he/she is willing to learn a few tricks (with the restaurant book craze, there are no more secrets) and pay a bit more for groceries (thanks, globalisation). But it's hard to reproduce food from recipe. We need: - better frozen/packaged foods - detailed recipes - food 3d printers?

jckt 13y ago
> I fail to see the difference The difference is that food, by and large, is not even an art. And I'm saying that as someone who cooks professionally and looks up to the greatest chefs of all time. If you are not developing new dishes or pushing the edge of your cuisine, what you're doing is not really an art. People have to stop perpetuating the myth that food is this black box that just happens. It only serves to make some chefs richer and dumbs down the rest of us. > Nutrition is a solved problem. Just drink soylent. You're trolling right? Nutrition is not a solved problem. That's like saying medicine or human biology is a solved problem. We still don't know a lot of things -- what we need, what we want, what we should avoid. And I'm sorry to break it to you but Soylent is not a solution. Might be in the future, but drink it full-time in its current state? Not exactly nutritious. > But it's hard to reproduce food from recipe. I realise that not everyone is a good cook. But to be honest, practice goes a long way. You might think those few hours of your time are wasted, but I really think otherwise. We spend orders of magnitude more time reading, IMing, working. Spend one whole weekend cooking. I guarantee you'll be a much better cook. And it's a skill that will last you forever. It's also tasty. > - better frozen/packaged foods What's wrong with fresh food? (Not living in the USA, but fresh food is plentiful where I live). Even then, what's wrong with your frozen chicken breast? Cook it well, and it will beat out the offerings of most average restaurants. > - detailed recipes How detailed do you want them? I can recommend a few books if you want. Youtube helps too. > - food 3d printers! I actually don't know why you want this. Like, are you trying to replicate restaurant food with them? No restaurant I've heard of uses them. PS: Throwaway account? You seem to be familiar with how to post on HN, yet your account was created only 10 minutes ago
Mikeb85 13y ago
> But it's hard to reproduce food from recipe. It really isn't. Like any physical craft, it takes practice, patience, some failure, but a competent home cook should be able to recreate most of the classics from a recipe book.
wakeless 13y ago
Checkout the device called a Thermomix. It essentially cooks, prepares, does everything except buy and measure the ingredients.
- jckt 13y ago
  Haha it does cost quite a lot though...I've only ever seen them in professional kitchens.

by mark371 13y ago

jckt 13y ago

> I fail to see the difference The difference is that food, by and large, is not even an art. And I'm saying that as someone who cooks professionally and looks up to the greatest chefs of all time. If you are not developing new dishes or pushing the edge of your cuisine, what you're doing is not really an art. People have to stop perpetuating the myth that food is this black box that just happens. It only serves to make some chefs richer and dumbs down the rest of us. > Nutrition is a solved problem. Just drink soylent. You're trolling right? Nutrition is not a solved problem. That's like saying medicine or human biology is a solved problem. We still don't know a lot of things -- what we need, what we want, what we should avoid. And I'm sorry to break it to you but Soylent is not a solution. Might be in the future, but drink it full-time in its current state? Not exactly nutritious. > But it's hard to reproduce food from recipe. I realise that not everyone is a good cook. But to be honest, practice goes a long way. You might think those few hours of your time are wasted, but I really think otherwise. We spend orders of magnitude more time reading, IMing, working. Spend one whole weekend cooking. I guarantee you'll be a much better cook. And it's a skill that will last you forever. It's also tasty. > - better frozen/packaged foods What's wrong with fresh food? (Not living in the USA, but fresh food is plentiful where I live). Even then, what's wrong with your frozen chicken breast? Cook it well, and it will beat out the offerings of most average restaurants. > - detailed recipes How detailed do you want them? I can recommend a few books if you want. Youtube helps too. > - food 3d printers! I actually don't know why you want this. Like, are you trying to replicate restaurant food with them? No restaurant I've heard of uses them. PS: Throwaway account? You seem to be familiar with how to post on HN, yet your account was created only 10 minutes ago

Mikeb85 13y ago

> But it's hard to reproduce food from recipe. It really isn't. Like any physical craft, it takes practice, patience, some failure, but a competent home cook should be able to recreate most of the classics from a recipe book.

wakeless 13y ago

Checkout the device called a Thermomix. It essentially cooks, prepares, does everything except buy and measure the ingredients.

jckt 13y ago
Haha it does cost quite a lot though...I've only ever seen them in professional kitchens.