8 ms·

I stopped at >I utilize soylent only at home and go out to eat when craving company or flavor. right after we found out kitchens are nasty and wasteful. Of co

I stopped at >I utilize soylent only at home and go out to eat when craving company or flavor. right after we found out kitchens are nasty and wasteful. Of course, out of sight, out of mind?

HeyLaughingBoy 11y ago
I can spend the money I saved from groceries and take out to buy a friend lunch or dinner Or you could learn to cook and make a friend a probably better tasting lunch or dinner at substantially lower cost.
- icebraining 11y ago
  What is it with cooking that makes people under-appreciate the value of a good professional? It sounds like those clients who think programming is just pressing a few buttons.
  - dragontamer 11y ago
    I appreciate a good chef as much as the next guy. The problem is that good chefs cost good money. Its simply not sustainable to eat from a gourmet chef every day, or even every week. Typically, people are going to go to a fast-food joint and that ain't too healthy or sustainable either. The Soylent guy is claiming that his kitchen is "too costly", and yet eats out all the time. The contradiction is obvious.
    - icebraining 11y ago
      I wasn't disagreeing with the lower cost, I was disagreeing with the claim that a home made dinner would probably taste better than something made by a chef. Clearly the author isn't talking about going to fast-food joints when he talks about "fine restaurants". And nowhere does he say that he eats out every day, or even every week. What the Soylent guy eats every day is, presumably, Soylent. Which he claims is cheaper than home cooking (I won't argue either way) and that therefore he has more money to eat out when he wants to.
  - HeyLaughingBoy 11y ago
    Upvoted because it's reasonable response not deserving of downvotes. I do appreciate good chefs. It's probably side effect of the (cheap-ass) restaurants I go to, but I can cook at least as well as most of the people they have back in the kitchen. And I don't consider myself particularly skilled.
  - zzalpha 11y ago
    That's actually a remarkably apt analogy, though not for the reasons you think. As with cooking there's long been a concerted effort to teach everyone basic coding skills. Does that mean everyone will become paid software developers? No. But not everyone becomes a professional chef, either, and yet those basic skills come in pretty darn handy...
nzp 11y ago
His point I think is that collective cooking/eating is more efficient. I don't have the numbers, but it makes sense.
- Demiurge 11y ago
  I'm actually all for collectivization and economy of scale, but I didn't see that point anywhere. I could personally come up with the upside of not having a personal kitchen, powerplant, house, but I didn't get that from reading, rather just the dislike of having a kitchen.
  - nzp 11y ago
    True. His motivations seem to be a mix of simplifying his life and lowering the environmental impact. The first one is easy to evaluate (he does feel that he accomplished that, therefore he did), but whether the second is consistent with that remains to be demonstrated in all the cases. Shipping one-use clothes from China seems dubious, for example.

I stopped at >I utilize soylent only at home and go out to eat when craving company or flavor. right after we found out kitchens are nasty and wasteful. Of course, out of sight, out of mind?

HeyLaughingBoy 11y ago

I can spend the money I saved from groceries and take out to buy a friend lunch or dinner Or you could learn to cook and make a friend a probably better tasting lunch or dinner at substantially lower cost.

icebraining 11y ago
What is it with cooking that makes people under-appreciate the value of a good professional? It sounds like those clients who think programming is just pressing a few buttons.
- dragontamer 11y ago
  I appreciate a good chef as much as the next guy. The problem is that good chefs cost good money. Its simply not sustainable to eat from a gourmet chef every day, or even every week. Typically, people are going to go to a fast-food joint and that ain't too healthy or sustainable either. The Soylent guy is claiming that his kitchen is "too costly", and yet eats out all the time. The contradiction is obvious.
  - icebraining 11y ago
    I wasn't disagreeing with the lower cost, I was disagreeing with the claim that a home made dinner would probably taste better than something made by a chef. Clearly the author isn't talking about going to fast-food joints when he talks about "fine restaurants". And nowhere does he say that he eats out every day, or even every week. What the Soylent guy eats every day is, presumably, Soylent. Which he claims is cheaper than home cooking (I won't argue either way) and that therefore he has more money to eat out when he wants to.
- HeyLaughingBoy 11y ago
  Upvoted because it's reasonable response not deserving of downvotes. I do appreciate good chefs. It's probably side effect of the (cheap-ass) restaurants I go to, but I can cook at least as well as most of the people they have back in the kitchen. And I don't consider myself particularly skilled.
- zzalpha 11y ago
  That's actually a remarkably apt analogy, though not for the reasons you think. As with cooking there's long been a concerted effort to teach everyone basic coding skills. Does that mean everyone will become paid software developers? No. But not everyone becomes a professional chef, either, and yet those basic skills come in pretty darn handy...

nzp 11y ago

His point I think is that collective cooking/eating is more efficient. I don't have the numbers, but it makes sense.

Demiurge 11y ago
I'm actually all for collectivization and economy of scale, but I didn't see that point anywhere. I could personally come up with the upside of not having a personal kitchen, powerplant, house, but I didn't get that from reading, rather just the dislike of having a kitchen.
- nzp 11y ago
  True. His motivations seem to be a mix of simplifying his life and lowering the environmental impact. The first one is easy to evaluate (he does feel that he accomplished that, therefore he did), but whether the second is consistent with that remains to be demonstrated in all the cases. Shipping one-use clothes from China seems dubious, for example.