Terry Tao using coding agents feels like watching a Michelin-starred chef discover microwave dinners and get genuinely excited about them.

I liked this article about an old recipe book and what cooking could have looked like if we took microwave cooking seriously: https://malmesbury.substack.com/p/my-journey-to-the-microwav...

here you go, Michelin-starred chef:

> Marco Pierre White passionately defends chefs using microwaves. White dubbed microwaves “sensational things” and revealed he thinks they’re far better at preparing kippers than any other technique, like boiling or grilling

https://www.independent.co.uk/life-style/marco-pierre-white-...

And another one:

> José Andrés, a renowned Michelin-starred chef, New York Times bestselling author and internationally recognized humanitarian. He listed the microwave omelet as his number one foolproof dish and called it the “best fluffy omelet in the history of mankind!”

https://www.tasteofhome.com/article/jose-andres-microwave-om...

Ferran Adrià published a recipe for an omelette using potato chips.

A more accurate analogy is Charles and Henry Greene using tech to construct an intricate rig to fasten the joints in a delicate jewelry box to fit inside the Gamble House. Yes, they could make the rig by hand, but time is a precious resource to people with so much to build.

What Tao and other artists of his caliber are demonstrating is that the tech is capable of building the rig. And the machine makers are incrementally demonstrating that the machine can make not only the jewelry box rig, but rigs to build rig-making machines.

This makes me curious.

Are there any documented essays or reactions from the great chefs of back in the day reacting to the first microwave dinners?

i'd imagine when microwaves first came out chefs were genuinely excited? it's pretty insanely magical to observe ... at first.

I wouldn't be surprised if that was actually more common than one might think

People are so confident that this just-a-tool will hit its limits any day now...

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