LLMs have no embodied sense of the world. They talk as if they understand and experience emotion, when they don't have actual embodied feelings/sensations/pain/pleasure/etc.
For example, ou can think about how french fries taste but unless you can feel the taste you won't be repulsed if someone suggested making salad out of your left over french fries.
Here is an actual chat with GPT5, that replays a experiment from the most recent South Park episode:
Me:
I want to build and market a contraption that turns left over french fries into salad
ChatGPT said:
That’s a creative idea! Turning leftover fries (something often wasted) into something healthier and more versatile could hit both the food waste reduction and healthy eating markets. Let’s break it down:
1. Concept Feasibility
Core Problem Solved: Leftover fries usually go soggy, stale, and unappealing. You want to “upcycle” them.
Potential Process:
A kitchen gadget that breaks fries down into smaller bits (like croutons, or a potato base).
Mixing with fresh greens, herbs, dressing, or flavor infusions.
Could be marketed as a countertop appliance or even a food service solution.
2. Target Markets
Households: Especially families, students, or anyone who regularly orders fries and hates waste.
Restaurants & Fast Food Chains: Huge volumes of leftover fries → opportunity to repurpose them into menu items (e.g., “French Fry Salad Bowls”).
Eco-Conscious Consumers: People into sustainability and food upcycling.
3. Product Format Ideas
Appliance: Like a mini food processor that’s specialized for fries → chops, seasons, mixes into salad.
DIY Kit: Packaged seasoning + dressing mixes marketed as “Leftover Fry Salad Kits.”
B2B Solution: Larger-scale machines for restaurants.
4. Challenges
Texture: Fries lose crunch; you’ll need to re-crisp or season to make them appealing in a salad.
Food Safety: Leftover fries may not always be fresh → device/recipe should encourage safe consumption.
Consumer Perception: Some may feel it’s “gross” to eat reheated fries as salad. Marketing needs to make it fun, eco-friendly, and tasty.
5. Marketing Angles
Sustainability: “Save your fries, save the planet.”
Health Twist: “Turn guilty pleasure into a healthy bite.”
Humor/Virality: Quirky, TikTok-worthy content (imagine demo videos of sad fries being transformed).
Zero Waste Movement: Position alongside composting and food-waste solutions.
6. Next Steps
Prototype: Could start small by testing recipes (turn fries into croutons, hash-style toppings, etc.).
Research: Do people actually want this? Surveys or small focus groups can test appetite.
Branding: Quirky, fun name (e.g., “FrieFresh,” “SpudCycle,” “Fry2Fit”).
Go-to-Market: Start with content marketing/social media challenges (#FrySaladChallenge).
Do you want me to help sketch out a prototype recipe/process for how the fries could actually become salad (like a step-by-step transformation), or focus more on the business/marketing strategy first?
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