I’m sorry but I’m frustrated by the blatant misuse of AI by my students and colleagues alike. It’s so obvious when they don’t understand what they’ve written.
I’m sorry but I’m frustrated by the blatant misuse of AI by my students and colleagues alike. It’s so obvious when they don’t understand what they’ve written.
Man, don’t you be dragging down microwave cookery like that. People who depend on LLMs are not like people who cook with the microwave; they’re more like people who don’t know how to cook, refuse to learn, eat takeout for every single meal, and still demand you address them as “chef”.
And now I’m going to talk about microwave cookery.
I think people who object to microwave cooking and see it as ‘lesser’ are either snobs, or people who have never used anything less than 100% power and get food that’s both scalding hot and still frozen.
If you’re in the second camp, try cooking for twice as long at 50% power. For most foods you’ll get an even heat well beyond anything a convection oven could manage. In some dishes the unevenness (e.g. crisping) is desirable, but in most it’s not.
As someone who worked in a kitchen quite long, a microwave is a good tool and never the best substitute
If you want a baked potato in under 10 minutes then the microwave is the only option.
And that’s exactly my point! Same with rice, you can have rice in a few minutes via the microwave. I like to be in control of my food however and quite often choose the longer road so I have better choice in how the rice or potato comes out