There goes the cook's job. About all humans will have left is employment cleaning up for the robots.
I was thinking of a machine that takes a cold hot dog, pokes an electrode in each end, and applies 120VAC until nicely hot and juicy. The 7/11 stores here have those rolling machine and a hot dog will sit on one for 4 or 5 days until it looks like a mummy's finger. There must be a way to allow convenience stores to not be do heavily dependent on the microwave.
Admitably, even a steamed dog might be better. But what is the health risk of one that has been steamed for 4-5 days?
Next the cute waitress will be replaced by a puppet.
Not a chance! ... unless we are all forced to live vicariously through robots.
Have you looked around lately? Isn't that why you are a Parallaxian?
Fortunately, the Taiwanese take there food very seriously (huge Presidential debates about importing US beef due to certain additives are going on now) and love to have humans cook everything fresh and to have it made by hand. Very inexpensive, healthy, and socially appealing.
I get a box of 10 huge pot stickers for about $1.20 USD.
My dog refuses to eat the 7/11 hot dogs and even when fresh they are a bit off in flavor. My last burrito eaten was somewhere prior to June 1994.
I do miss burritos, but would feel guilty about the calorie intake if I ate one.
I've often dreamed of buying a traditional Mexican Tortillaria production line and installing it in a small store front here in Kaohsiung. But my friends claim that I'd end up with suffering huge financial loss.
Has anybody ever been to Mexico and seen a real Tortillaria in actual use. Very low tech, no need for a microcontroller anywhere. But the results are endless piles of tortillas - both corn and flour.
This might even catch on as a small business in the USA - somewhat of an ethic bakery idea.
Next you would need an automated re-fried beans production line rather than using the canned ones. You could even offer the re-fried beans in varied degrees of spicyness.
The whole thread makes me hungry and nostalgic for good Mexican food. But that is the price one pays for living in Asia. Some cultural food venues are just not popular.
Raised in San Francisco, I had a bit of everything and the absolutely best Mexican tomales were made for many years by a Chinese man on Clement Street - very traditional, wrapped in real corn husks, whole olives with pits, and whole chicken legs inside.
I'd feel a bit disappointed if a robot did all that.
Martin Hodge
Posts: 1,246
Comments
http://www.digitaltrends.com/international/suzumo-sushi-robot-can-roll-3600-pieces-an-hour/
Maybe these micro-manufacturer things are a good idea. We should have an Egg-Roll/Spring-Roll machine design contest.
Maybe a hot-dog or hamburger food shape extruder? Gee, I really need lunch
I was thinking of a machine that takes a cold hot dog, pokes an electrode in each end, and applies 120VAC until nicely hot and juicy. The 7/11 stores here have those rolling machine and a hot dog will sit on one for 4 or 5 days until it looks like a mummy's finger. There must be a way to allow convenience stores to not be do heavily dependent on the microwave.
Admitably, even a steamed dog might be better. But what is the health risk of one that has been steamed for 4-5 days?
Next the cute waitress will be replaced by a puppet.
ROTFLMAO!
Not a chance! ... unless we are all forced to live vicariously through robots.
Have you looked around lately? Isn't that why you are a Parallaxian?
Fortunately, the Taiwanese take there food very seriously (huge Presidential debates about importing US beef due to certain additives are going on now) and love to have humans cook everything fresh and to have it made by hand. Very inexpensive, healthy, and socially appealing.
I get a box of 10 huge pot stickers for about $1.20 USD.
My dog refuses to eat the 7/11 hot dogs and even when fresh they are a bit off in flavor. My last burrito eaten was somewhere prior to June 1994.
I do miss burritos, but would feel guilty about the calorie intake if I ate one.
Has anybody ever been to Mexico and seen a real Tortillaria in actual use. Very low tech, no need for a microcontroller anywhere. But the results are endless piles of tortillas - both corn and flour.
This might even catch on as a small business in the USA - somewhat of an ethic bakery idea.
Next you would need an automated re-fried beans production line rather than using the canned ones. You could even offer the re-fried beans in varied degrees of spicyness.
Raised in San Francisco, I had a bit of everything and the absolutely best Mexican tomales were made for many years by a Chinese man on Clement Street - very traditional, wrapped in real corn husks, whole olives with pits, and whole chicken legs inside.
I'd feel a bit disappointed if a robot did all that.