Networked Refrigerated Microwave 223
shades6666 writes "BBC news is reporting that Tonight's Menu Intelligent Ovens has developed a refrigerated microwave that can be controlled over the net or by mobile phone. The prototype uses a Peltier cooling device.
It expects the appliances to be ready by the end of the year, costing around $2,000."
One Fundamental Problem (Score:3, Insightful)
This is a bad thing. (Score:0, Insightful)
And now these companies develop methods which make using the microwave oven easier thus tempting incautious users to use it. (The bad user interface of old style microwave ovens was in fact a rather good protection of the users from using them.)
But this is the side effect of modern libertarian capitalism: companies do everything to satisfy their greed and sell even such potentially dangerous products.
Crock pot? (Score:5, Insightful)
And it sure as heck tastes better than anything that comes out of the microwave.
Moving on...
Does anyone here think internet appliances are going to take off? The only good ideas I can see are:
A webcam in the fridge, so I could check if I needed to hit the store, and
Thermostat, so if I'm going to be gone all night I'm not heating/cooling the house needlessly.
Re:$2000??? (Score:1, Insightful)
I'll pass (Score:3, Insightful)
For the pirce and complexity of this gizmo, I think I'd rather just nuke it when I'm ready for it.
How about something a little simpler (Score:5, Insightful)
But if you're going to the trouble of networking your microwave, how about having it do something useful.
Put a barcode reader on it so that when I pull out the box of frozen Mac and Cheese, I can scan it and have it lookup the correct cook cycle for an oven of that wattage.
Or for these things that require XX minutes on low then XX on high
A small LCD display could even display instructions at certain points in the cycle (beeping to get my attention) "Remove cover and stir, then press the START button to continue cooking."
Er... (Score:4, Insightful)
Learn to cook for real, people. It's cheaper, sometimes healthy and definately more satisfying. Cooking is a lot like coding -- you follow instructions. Good cooking is a lot like hacking -- you follow the instructions and then do what feels right.
Lemme get you started:
Cajun Honey Shrimp and Sausage Linguine
2 servings
1/2 package linguine
2 serrano peppers, sliced
3 cloves garlic, sliced
3 T honey
3 T balsamic vinegar
3 tomatoes, chopped
1/4 c. fresh chopped basil or 2 T dried
1 link hot Italian sausage, casing removed and rolled into marble-sized balls
cream cheese
olive oil
12 21-25 ct. uncooked shrimp, peeled and deveined
1/4 c. sliced green onions
Boil water for pasta in a large pot. Heat saucepan to medium with a small amount of olive oil. Toss in the sausage balls, sauteing until they're browned (3 minutes or so). Add garlic, cook 1 minute. Add chopped tomatoes to pan and stir it up. Add the pasta to the pasta pot and begin cooking according to package directions (usually 11-12 minutes). Add peppers and basil to pan, stir together. Stir honey and balsamic vinegar into sauce. Add up to 1/4 c water from the boiling pasta pot (this will be dependant on how much water was in the tomatoes; you'll get a good feel for this after a few times making this dish). Continue to stir sauce periodically. When pasta is done, drain and return to pot with 2 or 3 T of olive oil - just enough to make it a little shiny. Mix in two spoonfulls of the sauce and mix well.
Add shrimp and green onions to sauce, cook 1-2 minutes, stirring a few times and flipping shimp in the sauce -- DO NOT OVERCOOK THE SHRIMP!
To serve, put pasta on a plate and top with sauce. Spoon 4 or 5 1/4 t. balls of cream cheese on top. Serve with wine; I highly recommend a Gewürztraminer.
Re:Peltier bad for cooling (Score:2, Insightful)
I'll vouch for this. We have an instrument in our lab for autosampling which has (had) a peltier cooling system. The samples were required to be cooled between 2-8C. No matter how much fiddling we did with it, we couldn't get it cold enough. We managed to get it down to 6, but that wasn't cold enough to keep the samples below 8.
We returned it and went with a unit that had an actual refrigeration unit built in and have been happy.
What are we coming to? (Score:5, Insightful)
What have we come to?
I leave the house before the sun comes up every day. I wade through an hour's worth of traffic. I spend ten hours a day at my job, but only about twenty minutes at lunch, then wade through an hour's worth of traffic on the way home. It's dark when I get there. Weekends exist only to catch up on things I couldn't get done during the week.
I'm certain I'm not the only one out there that lives like this. Gadgets like this freezer/oven seem neat, but to me it suddenly throws into sharp contrast just what we're doing with our lives. Have we gotten so busy that we no longer have time to cook a meal? That's pretty fucking pitiful, if you ask me.
Regular oven more useful here (Score:2, Insightful)
I'm of course glazing over the fact that any sort of appliance (especially one that can burn your house down) should not be accessible from the internet.
Who let the marketeers out? (Score:4, Insightful)
Besides, people have been leaving their stuff in the oven on time-bake for ages, why do we suddenly need to refridgerate it for the whole day before the heat kicks in now? Can't we just have an internet enabled time-bake feature, and skip this silly refridgeration.
Re:What are we coming to? (Score:3, Insightful)
Re:What are we coming to? (Score:3, Insightful)
Re:$2000??? (Score:2, Insightful)
Might even be a reason to build a website with instructions