Yeah no you sound like you’ve never done a day of manual labor. They teach you the skills from scratch. They’ll hire anyone that passes a piss test and even then they’ll make exceptions

I think it’s not nearly as good as it seems yet and it’s also never gonna be economical to replace laborers

> say within 5 years we have an android that can operate in complex environment

no AI expert would concede that we are anywhere near that close to this. You're severely underestimating how much work the human brain does to filter out complexity and practice relevance realization. Hell we can't even reproduce the visual cortex let alone all the other sensory input systems required to do what a grunt construction worker does with ease.

Personally I don't think we'll ever do it, but that's just me. Either way it's decades out

so you're talking about unskilled labor. I'm talking about skilled labor.

You can make a damn good living in construction. You have no idea what you’re talking about

is it gonna swing a hammer? are we all just gonna keep pretending there isn't a nationwide skilled labor shortage? There's plenty of work to go around. Everyone just thinks they're too good for it. If you try to tell me they'll have robots doing that soon enough then I don't think you understand AI, robots, or construction.

>it’s easy to overcook them if you use the traditional method

I guess if you don't have a thermometer?

I understand that you can sous vide a ribeye or filet. I just can't see why you'd want to. It takes longer and the sear isn't as good. So what's the point? I've never had a filet that wasn't tender enough, and ribeye has so much fat that doesn't render with sous vide + quick sear. Sous vide is a hype train and most people that do it long enough eventually dial it back to just using it as a tool that's available when necessary.

I guess if you have a blowtorch and you're into super tender meat..

eww don't sous vide a ribeye. Sous vide shines with lean/tough cuts. In terms of "restaurant" cuts, I'd only sous vide a NY strip, and even then, only if it's a cheap grocery store cut. Fatty or tender cuts (ribeye, filet) are just gonna be nasty. A filet gets way too slimey since its already super tender, and a ribeye has too much fat that doesn't render. And it's way harder to get a good sear with sous vide.

I can't stand how he's trying to claim this as an original thought that his sweet lil brain came up with all on it's own! Thanks Jack, yeah buddy we're gonna put it right here on the fridge!