I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to reliably and easily get a near perfect steak every time.
There are far, far better cooking examples out there.
How many people who want a good steak know how to identify a high quality cut? Do they even know where to buy a high quality cut? What the different cuts are and whether they want rump, sirloin or fillet? How many kitchens have a meat thermometer? How many home cooks know how to use it and what the right temperature should be? How many home cooks know about reverse searing? Or timing? Or resting? Or seasoning?
Is it all learnable? Sure. But even something as simple as steak has nuance that needs to be learned, equipment deployed to go from "pretty good" to "great", experimentation and trial and error.
Steak is the simplest thing to choose to get started. It's also the hardest to get right.
Building an app is the simplest thing to choose to get started. It's also the hardest to get right.
So, honestly, the whole metaphor stands up pretty well for me, specifically because of your response.
Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt.
That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.
Reminds me of recipes like brining a turkey in Dr Pepper... sure it may taste fine, but I'd rather not eat food prepared in plastic bags with processed oil.
MostlyStable · · focus · HN ↗
There are far, far better cooking examples out there.
PaulRobinson · · focus · HN ↗
However, your example actually proves the point.
How many people who want a good steak know how to identify a high quality cut? Do they even know where to buy a high quality cut? What the different cuts are and whether they want rump, sirloin or fillet? How many kitchens have a meat thermometer? How many home cooks know how to use it and what the right temperature should be? How many home cooks know about reverse searing? Or timing? Or resting? Or seasoning?
Is it all learnable? Sure. But even something as simple as steak has nuance that needs to be learned, equipment deployed to go from "pretty good" to "great", experimentation and trial and error.
Steak is the simplest thing to choose to get started. It's also the hardest to get right.
Building an app is the simplest thing to choose to get started. It's also the hardest to get right.
So, honestly, the whole metaphor stands up pretty well for me, specifically because of your response.
danielmarkbruce · · focus · HN ↗
That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.
pton_xd · · focus · HN ↗
danielmarkbruce · · focus · HN ↗
pton_xd · · focus · HN ↗