Elon Musk Says ‘humans Are Underrated,’ Calls Tesla’s ‘excessive Automation’ A ‘mistake’

In a rare mea culpa for the mercurial billionaire, Tesla CEO Elon Musk acknowledged that the company has been too reliant on robots for production. Yes, excessive automation at Tesla was a mistake. To be precise, my mistake. “Excessive automation at Tesla was a mistake,” Musk wrote, responding to a Wall Street Journal reporter’s tweet. Tesla has faced mounting public pressure amid a production slowdown for its Model 3, its lower-priced car. The company recently revealed that it missed its target to produce 2,500 cars a week, disappointing investors. The uncertainty has resulted in a volatile stock. 252. Things have started to recover now that Musk says the company will be profitable and cash flow positive in the third quarter. This was also revealed in a tweet that Musk wrote to The Economist on Friday. The Economist used to be boring, but smart with a wicked dry wit. Now it’s just boring (sigh). Q3 & Q4, so obv no need to raise money. There’s “no need to raise money,” he added.

When you churn the mixture, it prevents the mixture from freezing solid and instead turns it into very creamy ice cream. Since dry ice is so cold, it can freeze an ice cream mixture rapidly and without forming any ice crystals, so the finished product has a very smooth texture. The reason I recommend using dry ice is that it is inexpensive and very easy to find. It is easy to handle (although its extremely cold temperature can cause skin damage after prolonged exposure) and it makes amazing ice cream. Many of the grocery stores in my area stock it and you will probably use less than a couple of dollars’ worth of dry ice for each batch of ice cream. You may have heard of using liquid nitrogen to freeze ice cream on TV or even on some other blogs.

What most of these shows don’t mention is that, while liquid nitrogen itself is inexpensive, the specially designed containers required to transport it can be incredibly expensive. It simply isn’t a practical thing for home chefs to use unless they have a friend with easy access to liquid nitrogen and the means to transport and store it safely. The dry ice technique can be made using any flavor of ice cream. Follow the recipe of your choosing and, instead of pouring the mixture into an ice cream maker, break out your dry ice! If your recipe has mix-ins, such as chocolate chips, stir them in after churning the base. Place your dry ice in a large ziploc bag.

Do not zip the bag completely shut. Cover bag with a dish towel and use a rolling pin (or meat mallet) to crush the ice into a fine, sandy powder. This requires a little muscle. All pieces should be smaller than a small pea. Pour chilled ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn mixer onto medium-low and gradually pour in the crushed dry ice. Dry ice will “fog” and ice cream will begin to freeze. Pour in the dry ice slowly, and stop adding it as the ice cream freezes. Churn for 2-3 minutes.

Serve right away, or transfer to a freezer-safe container (let it sit out for 5-10 minutes to allow excess carbon dioxide to dissipate) with a lid and store. Note: The exact amount of dry ice you will need will vary. Most stores sell it by weight, but in large, oddly shaped chunks so it is difficult to get a very exact amount. You don’t really need an exact amount because a little too much dry ice isn’t going to matter in the long run. Watch the mixture as your ice cream churns and it will be easy to tell when it has reached the appropriate consistency and no longer needs additional ice.