For toy and low effort coding it works fantastic. I can smash out changes and PRs fantastically quick, and they’re mostly correct. However, certain problem domains and tough problems cause it to spin its wheels worse than a junior programmer. Especially if some of the back and forth troubleshooting goes longer than one context compaction. Then it can forget the context of what it’s tried in the past, and goes back to square one (it may know that it tried something, but it won’t know the exact details).
That was true six months ago - the latest versions are much better at memory and adherence, and my senior engineer friends are adopting LLMs quickly for all sorts of advanced development.
They’re not bad, it just depends on how much you process them. Oven baked fries for instance, are not far removed from normal oven roasted potatoes. Par boiling and then deep frying them in fats will release more nutrients than you would get from a normal baker. Slicing paper thin and perfectly frying is an industrial process that most people can’t replicate at home.
I honestly think home cooked potatoes are going to be perfectly fine in most ways.
>Slicing paper thin and perfectly frying is an industrial process that most people can’t replicate at home.
It's baffling how for some people, the only way they can explain why chips are unhealthy is "industrial process", when the explanation is pretty obvious: thin slices means more surface area, which means more oil absorption and burnt bits. If you replicated the thiness at home somehow (which isn't hard if you have a mandolin), it'll be equally as unhealthy, maybe more if you factor in that your temperature control wouldn't be as precise.
Why would industrially or restaurant made ones be any nutritionally worse? Processing is processing no matter who does it and processing does not automatically make something less healthy or raw meat would be healthier than cooked.
