249: Good Enough Is Good Enough

00:00SPEAKER- Brad, I very nearly had a snack disaster

00:03SPEAKERbefore the podcast.

00:05SPEAKER- A snack-tastrophe?

00:06SPEAKER- Yeah, a snack-oclism.

00:09SPEAKER- Okay, sure.

00:11SPEAKER- We had these meat stick things,

00:13SPEAKERlike they're B2B organic kind of Slim Jims.

00:16SPEAKER- Sure.

00:17SPEAKER- Not a beef jerky, but a processed meat tube of some kind.

00:21SPEAKER- Yes, but an artisanal one,

00:23SPEAKERsome suggestion of small batch farm to table,

00:27SPEAKERsomething, something.

00:28SPEAKER- I'm gonna tell you, if I were making the purchases

00:30SPEAKERon these, I'd just go snap into a Slim Jim,

00:33SPEAKERbut I don't make these purchases,

00:35SPEAKERso these are the ones without nitrates

00:36SPEAKERand all the other stuff that make 'em taste good.

00:38SPEAKER- Yeah, look, good enough for Randy Savage,

00:40SPEAKERgood enough for me.

00:41SPEAKER- That's what I say.

00:42SPEAKERHowever, I cracked into it, I was like,

00:45SPEAKERoh, that's a bad taste, that's not good, I don't like this.

00:48SPEAKER- Okay.

00:49SPEAKER- And then, as I was deciding whether I was going

00:52SPEAKERto spit it into my hand or walk into the kitchen to spit it,

00:55SPEAKERI was looking at the label,

00:56SPEAKERand I realized that it expired two years ago.

00:59SPEAKER- Wow, okay, go on.

01:02SPEAKER- And it didn't have, usually you see something

01:04SPEAKERthat's a packaged good, it says Best Buy or Used Buy,

01:07SPEAKERthis one was straight up done, expires on,

01:11SPEAKERand it was August of 2022, so.

01:14SPEAKER- How directly prior to this recording was this?

01:18SPEAKER- Well, so I did that, and then I made a drink,

01:20SPEAKERand I was like, I'm a little peckish,

01:22SPEAKERso I'm gonna be starving by the time

01:23SPEAKERwe finish this recording, so I better eat something,

01:26SPEAKERso I was carrying my drink, and I was like,

01:28SPEAKERoh, meat stick, I love a meat stick.

01:30SPEAKERI came and sat down at my desk and sent you a message

01:33SPEAKERthat said, good to go whenever, I think.

01:37SPEAKER- Oh, okay, well, I can attest,

01:38SPEAKERthat was within the last 45 minutes.

01:40SPEAKERThe reason I ask is, I mean, maybe we should get

01:42SPEAKERa food scientist on the show sometime,

01:44SPEAKERbut what is the time from ingesting something bad?

01:48SPEAKER- Oh.

01:49SPEAKER- To the inevitable outcome of that ingestion

01:51SPEAKERstarting to kick in.

01:53SPEAKER- So I didn't swallow it, I spat everything out,

01:55SPEAKERand then I swished water out of my mouth real hard

01:57SPEAKERand spat that out, too.

01:58SPEAKER- You're probably okay.

01:59SPEAKER- And then I went and got some cheese and crackers

02:01SPEAKERand ate those to kind of watch the horrible taste

02:03SPEAKERout of my mouth.

02:04SPEAKER- I started to ask what brand of meat stick this was

02:06SPEAKERwithout, you can't really indict the brand

02:08SPEAKERwhen you've kept it around for two plus years.

02:11SPEAKER- This is entirely my own error.

02:13SPEAKERLook, I look at a salted meat stick product

02:16SPEAKERand think, oh, that's a thing that is gonna last,

02:18SPEAKERlike, you know, post-apocalypse situation,

02:20SPEAKERyou're digging through somebody's pantry,

02:22SPEAKERlooting their house, you find a meat stick,

02:24SPEAKERand you're like, oh hell yeah, meat stick.

02:25SPEAKER- Cured meat, you would think, we had,

02:28SPEAKERI don't, I shouldn't even bring this up,

02:29SPEAKERit's one of the nastiest things I've seen

02:30SPEAKERin the food context in a very long time.

02:33SPEAKER- Oh, great.

02:34SPEAKER- We had a couple of, I believe they were chicken sausages,

02:36SPEAKERI think it was maybe chicken apple.

02:38SPEAKER- Oh yeah, like at Idel's, I love a chicken apple.

02:40SPEAKER- It may have very, very well been that brand,

02:42SPEAKERor very similar, you know the type.

02:44SPEAKER- Yeah, we make a breakfast scramble and they're delicious,

02:47SPEAKERlittle asparagus, little tomato, some Parmesan cheese,

02:50SPEAKERand a couple of pieces of chicken sausage.

02:52SPEAKER- Last few sausages sat in the meat drawer

02:54SPEAKERfor like a month longer than they were supposed to.

02:58SPEAKER- Nope, nope, that's a hard, now, did you cook it?

03:01SPEAKER- No, God no.

03:02SPEAKER- Oh, okay, food.

03:03SPEAKER- Dude, no way, no reasonable human being would have,

03:06SPEAKERor even an unreasonable human being

03:07SPEAKERwould not have gotten past the sight

03:09SPEAKERthat I saw when I opened the package.

03:10SPEAKERIt might have been like six weeks.

03:12SPEAKER- Yeah, they take a while, but when they go, they go fast.

03:15SPEAKER- It was beyond a film, it was a slime.

03:19SPEAKERIt was a, like when I pulled the sausages apart,

03:20SPEAKERit was like stringy, there was some kind of goo

03:23SPEAKERthat was like stringy as I separate the sausages from-

03:27SPEAKER- So can I ask a question?

03:28SPEAKER- Sure.

03:29SPEAKER- This is a personal question, I apologize,

03:31SPEAKERbut I'm gonna ask it anyway.

03:32SPEAKERDo you keep a tidy fridge,

03:33SPEAKERor is your fridge like a engine of chaos?

03:36SPEAKER- Generally quite a tidy fridge.

03:37SPEAKERThese had been in the back of the meat drawer

03:39SPEAKERand just kind of got forgotten about,

03:40SPEAKERand also there's been a lot going on here.

03:42SPEAKER- See, 'cause the thing that you described

03:45SPEAKERdoesn't really faze me, 'cause I grew up in a house

03:48SPEAKERwith a fridge that was just a litany of horrors in there.

03:52SPEAKERSometimes, there were delights, it was delights.

03:54SPEAKERIt was like a Guillermo del Toro movie, right?

03:57SPEAKERYou're gonna see something that is full of whimsy

03:58SPEAKERand goodness, and then also you're gonna see something

04:01SPEAKERthat leaves you a little scarred for a while.

04:02SPEAKER- Like the Pan's Labyrinth of refrigerators?

04:04SPEAKER- Yeah, pretty much, and yeah,

04:07SPEAKERso I hear your weird goopy sausage thing,

04:11SPEAKERand I'm like, eh, it doesn't sound that bad to me.

04:13SPEAKER- Just a Tuesday in the Smith household.

04:15SPEAKER- Well, so the conflict comes because my wife grew up

04:19SPEAKERin a normal house where you clean the fridge

04:20SPEAKERevery once in a while, and we were hiding our crimes

04:25SPEAKERin the fridge, so she has a different set of,

04:29SPEAKERI just wondered whether I'm the weird one

04:30SPEAKERor she's the weird one, so so far,

04:32SPEAKERI'm gonna go with I'm the weird one.

04:34SPEAKER- Yeah, that's, look, nothing personal.

04:36SPEAKERThat's probably a safe bet.

04:38SPEAKER(upbeat music)

04:45SPEAKER(upbeat music)

05:06SPEAKER- Welcome to Brad and Will Made at TechPod.

05:09SPEAKERI'm Will.

05:09SPEAKER- I'm Brad, hello.

05:11SPEAKER- Hi, hello, hi there.

05:12SPEAKER- Greetings. - Hello.

05:12SPEAKER- Greetings.

05:14SPEAKER- It's, look, the food thing is whatever doesn't kill you

05:16SPEAKERmakes you stronger, that's the thing to remember.

05:18SPEAKER- You're probably not wrong.

05:19SPEAKERI did, for about five seconds, I thought,

05:21SPEAKERcan I wash these sausages intensely under hot water?

05:25SPEAKERAnd then I put them in the compost bin.

05:27SPEAKER- I use the smell technique, right?

05:29SPEAKERIf it smells weird, that's a no.

05:31SPEAKER- Yeah, I am cursed with a poor sense of smell,

05:34SPEAKERso not a safe, the goo, I think the goo test

05:38SPEAKERwas pretty definitive in that case, so.

05:40SPEAKER- Yeah, if it's broken down to goo, that's a bad sign.

05:43SPEAKER- Yeah, as discussed on recent patron episodes,

05:45SPEAKERwe've been patronizing Costco quite a bit more.

05:48SPEAKERFunny, we had a free Costco membership for years and years

05:51SPEAKERthrough a family member that we kind of never used,

05:53SPEAKERlike once or twice a year.

05:55SPEAKER- Wait, did you not get one through CBS?

05:57SPEAKER- No, well, this was, again, this was a full,

06:00SPEAKERwe might've been able to get like a discounted one

06:01SPEAKERthrough CBS, but this was like the premium tier membership

06:04SPEAKERthat was just like we were the plus one.

06:06SPEAKER- That was one of the future, yes, perks for years

06:10SPEAKERis they would have, they had like on their website,

06:15SPEAKERit said, "Hey, you get a Costco membership

06:18SPEAKER"when you work here."

06:20SPEAKER- That's a pretty nice perk.

06:21SPEAKER- Yeah, it was a good perk.

06:22SPEAKER- I mean, it was not the most expensive thing ever,

06:24SPEAKERbut that's still, that's pretty generous, anyway.

06:27SPEAKER- Yeah, I think it was probably very cheap,

06:28SPEAKERif I had to guess.

06:29SPEAKER- Yes, yes, anyway, go figure,

06:31SPEAKERnow that we're paying for our own Costco membership,

06:33SPEAKERwe sure are going a lot more,

06:36SPEAKERbut that leads to buying a lot of stuff in bulk,

06:38SPEAKERand then it sometimes gets tough with two people

06:40SPEAKERto eat all of the bulk food.

06:42SPEAKER- We, my wife and daughter went with her,

06:45SPEAKERwith her sister the other day to Costco,

06:48SPEAKERwhich is like, you don't,

06:50SPEAKERgoing as a group to Costco is a mistake,

06:52SPEAKER'cause it's all like an exercise enablement,

06:55SPEAKERand they came back with dinosaur-shaped chicken nuggets,

06:58SPEAKERwhich I had never experienced before as a,

07:01SPEAKERlike it's not a, we wouldn't have bought novelty-shaped food

07:04SPEAKERas a child, I don't even know if they had

07:05SPEAKERdinosaur-shaped chicken nuggets when I was a kid.

07:08SPEAKERThey're fine.

07:09SPEAKER- Yeah, fine, where do you,

07:10SPEAKERI started to ask where you stand

07:12SPEAKERon the great chicken nugget debate.

07:13SPEAKER- What do you mean?

07:14SPEAKERWhat's the debate?

07:15SPEAKER- The whole pink slime thing.

07:17SPEAKER- Oh, look, man, I'll eat,

07:19SPEAKERit's pretty well established I'll eat whatever,

07:21SPEAKERI don't give a shit.

07:22SPEAKER- All right, all right.

07:22SPEAKER- Look, I ate a slightly gray meat stick

07:25SPEAKERno more than 40 minutes ago, so.

07:27SPEAKER- Well, I might question your commitment

07:29SPEAKERon that one, actually, you didn't--

07:31SPEAKER- I did spit it out, yeah.

07:32SPEAKER- You didn't take it to completion, anyway, anyway.

07:34SPEAKER- Yeah, so, Brad, it's the time of month

07:38SPEAKERwhen we look deep into our hearts,

07:40SPEAKERopen our email inboxes,

07:43SPEAKERdelve into the QSeekingA's channel on the Discord.

07:47SPEAKER- Speak our truth to these questions.

07:49SPEAKER- Yes, we turn these questions into answers.

07:51SPEAKERYou can send them via email to techpod@content.town,

07:55SPEAKERthat's techpod@content.town,

07:57SPEAKERor, alternately, if you so desire,

08:01SPEAKERyou can drop a message into the QSeekingA channels

08:04SPEAKERin the Discord if you're a patron.

08:06SPEAKER- You can do that.

08:07SPEAKER- Patreon.com/techpod is where you get access

08:09SPEAKERto the fabulous TechPod Discord.

08:11SPEAKER- It's quick and easy.

08:12SPEAKER- It is, and then they just disappear,

08:14SPEAKERyou don't have to think about them anymore.

08:15SPEAKERIt's like you fired it off into the ether,

08:18SPEAKERand then who knows what happens next?

08:20SPEAKERMaybe it gets selected.

08:21SPEAKERWe had a pretty healthy crop this month, so.

08:25SPEAKER- A bumper crop, I wonder if,

08:26SPEAKERis anybody keeping stats out there

08:27SPEAKERon the most selected users in the Q&As?

08:30SPEAKER- Oh, I, look, that's not stats,

08:33SPEAKERthat's an enemies list, probably, right?

08:35SPEAKER- Who's the most answeredist?

08:38SPEAKER- It's gotta be Cake batter.

08:39SPEAKER- Maybe, maybe.

08:41SPEAKER- I mean, we, just to be clear,

08:42SPEAKERwe select a very small percentage

08:45SPEAKERof Cake batter questions that are submitted.

08:47SPEAKER- Cake batter is a consistent-

08:49SPEAKER- Prolific contributor, yeah.

08:51SPEAKER- Consistent questioner.

08:52SPEAKER- Brad, what's our first question?

08:53SPEAKERWhat do you got queued up for us?

08:55SPEAKER- And we love him for it.

08:56SPEAKERAll right, let's start with this email from John,

09:00SPEAKERbecause it's the first thing on this list.

09:01SPEAKER- An electronic mail, eh?

09:03SPEAKER- In your recent podcast about your most frequent apps,

09:06SPEAKERboth of you talked about your portable app installs.

09:09SPEAKERWhy do you use portable apps on your desktop?

09:11SPEAKERI understand the usefulness of having a USB stick

09:13SPEAKERwith portable apps for IT diagnostic tools,

09:17SPEAKERfor people using a computer lab,

09:19SPEAKERlike in a school or library, but why at home?

09:22SPEAKERA couple of things for me, I don't know about you.

09:24SPEAKERI guess I'll start.

09:26SPEAKERThis one is not very frequent,

09:28SPEAKERbut when it comes around, it's super useful.

09:30SPEAKERIt's for new Windows installs.

09:32SPEAKERWhen you wipe and reinstall inevitably,

09:34SPEAKERI mean, not everybody does that these days,

09:36SPEAKERbut sooner or later you're gonna have to reinstall Windows.

09:39SPEAKERAnd it sure is nice to be able to just copy

09:41SPEAKERthat entire directory of portable apps onto a USB stick,

09:44SPEAKERmove it over, and just keep using them

09:46SPEAKERas if nothing has changed.

09:47SPEAKER- It turns out it happens a lot less now than it used to.

09:50SPEAKER- Yeah, yes, we're talking on the order of years now,

09:52SPEAKERas opposed to months.

09:54SPEAKERLike I'd say, well, we've covered this before.

09:57SPEAKERI'm probably every two to three, maybe four years.

10:01SPEAKERHave I ever hit four years on a Windows install yet?

10:03SPEAKERProbably not.

10:04SPEAKER- I am way less frequent than that.

10:06SPEAKER- Really?

10:07SPEAKERActually, I might've gone four plus years

10:09SPEAKERon that last machine.

10:10SPEAKER- I usually do it when I build a new computer

10:12SPEAKERor if something gets broken real bad

10:14SPEAKERand that's pretty much it.

10:15SPEAKER- Yeah, there are some other benefits for me

10:18SPEAKERthat you'll run into as you use them.

10:20SPEAKERFor example, the ability to clone and install

10:23SPEAKERand have more than one

10:24SPEAKERin case you want to change something precarious,

10:27SPEAKERwhich granted might not happen with a lot of applications,

10:29SPEAKERbut like OBS, for example, is a good one for me.

10:32SPEAKERMy OBS got, it became an enormous mess

10:35SPEAKERduring the course of the pandemic.

10:37SPEAKERLike when we went to work from home

10:38SPEAKERand I had to start figuring out how to stream from home.

10:41SPEAKERLike my OBS was just rickety as hell.

10:42SPEAKERLike it was slow, clunky, it would crash,

10:45SPEAKERbut I had all this stuff configured in there

10:47SPEAKERthat I didn't want to lose.

10:48SPEAKERSo I just copied that directory off,

10:50SPEAKERgave it a different name.

10:51SPEAKERAnd then in that case, I did a fresh install

10:54SPEAKERof the next version and started over.

10:55SPEAKERBut the point is I can go, I can still to this day,

10:58SPEAKERI can still go run that four-year-old version of OBS

11:01SPEAKERand like pull settings out of it that I need to,

11:03SPEAKERbecause it exists on my machine

11:05SPEAKERas a totally standalone thing from my daily use one.

11:08SPEAKER- Yeah, and that's the important thing to me

11:10SPEAKERis the having the two,

11:13SPEAKERbeing able to run multiple versions of the same thing

11:15SPEAKERfor stuff that's really critical.

11:17SPEAKERI actually don't run OBS as a portable install though,

11:19SPEAKER'cause I find that the portable version of that,

11:21SPEAKERat least it used to be kind of janky.

11:23SPEAKERI think they've like with regards to plugins and stuff,

11:26SPEAKERI think it's gotten better over time.

11:28SPEAKER- Plugins are still probably the biggest pain

11:30SPEAKERwith OBS portable in particular,

11:32SPEAKERlike the stream deck integration, for example,

11:34SPEAKERis kind of a real pain.

11:35SPEAKER- Yeah, you have to manually upgrade it

11:37SPEAKERand stuff like that, right?

11:38SPEAKER- Yes, but that's all kind of a one-time thing,

11:40SPEAKERbut yes, you will spend half an hour

11:42SPEAKERlike googling some forum threads

11:44SPEAKERabout how to get your plugins working.

11:46SPEAKER- Hey, let me tell you a secret.

11:47SPEAKERIf you use the bar rater stream deck OBS integration,

11:51SPEAKERthen you can just remote into OBS

11:54SPEAKERusing the remote sockets thing in OBS,

11:57SPEAKERand then you don't have to have that DLL

11:59SPEAKERin your OBS directory.

12:00SPEAKER- That sounds useful.

12:01SPEAKER- Pretty good.

12:02SPEAKER- Since we're talking about the stream deck,

12:03SPEAKERI'm on the hunt for new audio plugins.

12:06SPEAKER- Okay.

12:07SPEAKER- I use these two plugins from this guy named Fred Annet,

12:10SPEAKERand it's just the guy.

12:12SPEAKER- Love Fred, great work.

12:13SPEAKER- I do, he wrote some great stream deck plugins.

12:17SPEAKERHe no longer maintains them,

12:18SPEAKERand they now have gotten very crashy.

12:20SPEAKERAnd when they crash,

12:22SPEAKERone of them is for selecting your audio output device.

12:24SPEAKERSo, you know, like your headphone DAC,

12:26SPEAKERyour speakers, onboard audio, you know what I mean?

12:29SPEAKERYou can just make a different button on your stream deck

12:31SPEAKERfor each audio device.

12:34SPEAKERAnd they highlight, it's like context aware,

12:36SPEAKERso it highlights whichever one is active at the moment.

12:39SPEAKERThe other one is a mic mute plugin,

12:40SPEAKERwhich also is context aware.

12:42SPEAKERIt'll visibly show you if the mic is muted or not.

12:45SPEAKERWhen those plugins crash,

12:46SPEAKERthey take down all of my USB devices for like 15 seconds.

12:50SPEAKERLike I, keyboard, mouse, audio,

12:52SPEAKEReverything USB on this machine becomes completely unusable

12:55SPEAKERfor about 15 seconds every time those plugins crash.

12:59SPEAKERI'm looking for new audio plugins for the stream deck,

13:02SPEAKERif anybody's got suggestions.

13:03SPEAKER- Oh, see, I use that audio mute one daily,

13:07SPEAKERand it's been rock solid.

13:08SPEAKERYeah, 3.1 by Fred Annet.

13:10SPEAKER- Yep, that's the one, ah, it's so awesome.

13:12SPEAKERSo it's a fantastic plugin.

13:13SPEAKERIt might be something particular to my configuration.

13:16SPEAKER- I'm gonna go and tell you, I'm using the 3.1 version.

13:18SPEAKERYou're using the 3.3.0.187 version probably.

13:22SPEAKER- Wait, how do you know that?

13:23SPEAKER- I don't know, I'm looking at what's installed on mine

13:26SPEAKERand the fact that I can never get the sign-in thing

13:28SPEAKERto work right for updates.

13:30SPEAKER- Are you suggesting the more recent version

13:31SPEAKERmight have broken something?

13:32SPEAKER- Maybe the more recent version sucks.

13:34SPEAKER- That's entirely possible.

13:36SPEAKER- Yeah, 'cause it's rock solid.

13:37SPEAKERI use it every day, multiple times.

13:39SPEAKER- It's great, so good.

13:41SPEAKERSo I don't know that we answered the question there fully,

13:45SPEAKERbut-- - That's, I mean,

13:47SPEAKERthose are my big use cases for portable apps,

13:49SPEAKERjust reproducibility and also flexibility for, like I said,

13:54SPEAKERfor running multiple versions at once and stuff.

13:56SPEAKER- Yeah, the last thing is I use a lot of applications

13:59SPEAKERthat don't install natively necessarily,

14:01SPEAKERthat don't have like an installer.

14:02SPEAKERSo like the thing that controls my mixer

14:05SPEAKERand I use Balena Etcher a lot,

14:08SPEAKERstuff like control my monitor and USB-D view, rather,

14:14SPEAKERare all, like they're all in that folder too.

14:17SPEAKER'Cause it's like one, it's a convenient place,

14:19SPEAKERso I don't have to drag that stuff

14:21SPEAKERinto the program files tree, which I think is important.

14:26SPEAKER- Yeah. - Anyway.

14:27SPEAKER- Yes, I'm going to, before we go back to emails,

14:30SPEAKERI'm gonna skip to a Discord question real quick

14:31SPEAKERthat is sort of related to this.

14:34SPEAKERKind of stick to our-- - Unprecedented.

14:36SPEAKER- Stick to our like app and package block here

14:38SPEAKERway too much asks question.

14:41SPEAKERI'm new to the concept of package managers,

14:43SPEAKERsuch as Chocolaty, WinGet, and Scoop.

14:45SPEAKERCan you please give some brief explanation

14:47SPEAKERon how these are used?

14:48SPEAKERWhy you would use these over the classic way

14:50SPEAKERof installing stuff?

14:51SPEAKERAny preference for one of those?

14:53SPEAKERAny security concerns on using them?

14:55SPEAKER- So you kind of introduced these to me.

14:57SPEAKERI hadn't really used them a whole lot on Windows.

14:58SPEAKERIt's an interesting concept 'cause it brings like Linux,

15:02SPEAKERUnix-y kind of package management to Windows, right?

15:05SPEAKER- Yeah, this concept very much comes from the Unix world.

15:07SPEAKERThis was for me using a lot of VSD and Linux for a long time

15:09SPEAKERand really liking them.

15:10SPEAKERThe package manager, excuse me,

15:12SPEAKERit's just a command line driven way to install software,

15:16SPEAKERsearch software, et cetera, et cetera.

15:18SPEAKERSo once you're used to the command line tool,

15:20SPEAKERit's basically as simple as like Scoop install VLC,

15:24SPEAKERScoop install Discord.

15:25SPEAKERLike you just type that and you've got the thing.

15:28SPEAKERYou have to know how to search the repository.

15:29SPEAKERYou have to be comfortable in the command line.

15:31SPEAKERLike it's certainly not, if you're not,

15:32SPEAKERif you're not big on spending time in the terminal

15:35SPEAKERmight not be your thing.

15:36SPEAKERYou might find it more tedious or annoying to use.

15:40SPEAKER- For a while, there were security issues with WinGet

15:43SPEAKERwhere people would upload things with common application

15:46SPEAKERnames that were not the common applications.

15:49SPEAKERI don't know that they were necessarily malware,

15:51SPEAKERbut it was just kind of crap that you didn't necessarily

15:53SPEAKERwant installed on your computer.

15:55SPEAKER- Yes. - Is that still?

15:57SPEAKER- I kind of have never really used WinGet

15:59SPEAKERoutside of where Windows kind of, I think like PowerShell

16:03SPEAKERwill use it occasionally.

16:05SPEAKER- Yeah, you built it for a while,

16:07SPEAKERthe way you upgraded terminal was using WinGet.

16:09SPEAKER- Right.

16:10SPEAKER- But now you just download a thing from a different place.

16:12SPEAKER- Yeah, I used, I used Chocolaty

16:14SPEAKERand then pretty much switched to Scoop from there.

16:16SPEAKERBut yeah, like that, you know,

16:17SPEAKERto answer their question here about security concerns,

16:20SPEAKERyou definitely have to trust whoever is running the

16:22SPEAKERrepository for the software and like every,

16:26SPEAKERso every Linux distro has its own package manager

16:28SPEAKERmore or less,

16:29SPEAKERalthough the derivative distros use the existing package

16:32SPEAKERmanagers distros they're derived from.

16:34SPEAKERAnyway, like it's basically unheard of for malicious

16:37SPEAKERsoftware to make its way into one of those Linux package

16:40SPEAKERrepositories outside of like, you know,

16:42SPEAKERcatastrophic failures, like the XC utils boondoggle.

16:46SPEAKERIt seems like it's a little more wild West on Windows

16:49SPEAKERfrom what I've seen, like you said,

16:50SPEAKERWinGet was kind of all over the place with confusingly named

16:54SPEAKERsoftware for a long time.

16:55SPEAKERI think Chocolaty is pretty well maintained.

16:57SPEAKERIt's quite old and, and, and institutionalized scoop.

17:02SPEAKERScoop seems very buttoned up from what I've seen, but yeah,

17:04SPEAKERlike it does bear a little bit of investigation into who's

17:07SPEAKERuploading apps and how bulletproof they are.

17:11SPEAKER- The really nice thing about using these instead of using

17:15SPEAKERjust normal installs is that you can automate the setup of a

17:18SPEAKERnew machine.

17:19SPEAKER- Yeah.

17:20SPEAKER- So,

17:21SPEAKERso if you know that you're going to put Chrome and Firefox

17:23SPEAKERand discord and fan control and notion and 15 other things

17:27SPEAKERon, you can just write a batch file or a PowerShell script

17:31SPEAKERthat will do that for you.

17:33SPEAKERAnd for the most part, they run unattended installs.

17:36SPEAKERAnd then once they're set up,

17:37SPEAKERthen the built-in updating tools take over for those

17:41SPEAKERapplications. So it's pretty good.

17:43SPEAKER- Unless it's so for apps that don't have a built-in

17:46SPEAKERupdater,

17:47SPEAKERthat's the other place that it's been really nice using

17:50SPEAKERScoop and windows for stuff that I'm trying to think of an

17:53SPEAKERexample, but you know, stuff,

17:54SPEAKERstuff that doesn't have its own like click here to update,

17:56SPEAKERright? Like at that point, it's just a one,

17:59SPEAKERit's just a one command line action to update the app or app

18:03SPEAKERupdate all apps that have updates at one time, you know?

18:06SPEAKER- Yeah. And that that's incredibly useful too.

18:08SPEAKERIt turns out.

18:09SPEAKER- Yes, for sure. Anyway. All right.

18:11SPEAKER- What else we got?

18:12SPEAKER- Back to the emails here.

18:14SPEAKER- Unprecedented.

18:15SPEAKER- Nate writes in the cheese discussion continues.

18:19SPEAKEROkay. Maybe I'm overstating,

18:21SPEAKERbut American cheese has a very important function that you

18:23SPEAKERmay not know about.

18:25SPEAKERIt functions as a stabilizer in a good cheese sauce.

18:28SPEAKERIf you're struggling with a cheese sauce breaking,

18:30SPEAKERadding some American cheese will help stabilize it,

18:33SPEAKERespecially as it cools,

18:34SPEAKERletting you make a homemade Mac and cheese and have it be

18:37SPEAKERcreamy. What, what does,

18:38SPEAKERwhat does breaking mean in this context?

18:40SPEAKER- Breaking is when the fat and the other stuff separates.

18:43SPEAKERSo you end up with like an oily mess and chunks of protein

18:48SPEAKERand milk particles.

18:50SPEAKER- That sounds, that sounds gross.

18:52SPEAKER- I personally have never had that happen.

18:53SPEAKERI've never broken a sauce before.

18:55SPEAKERI'm a very good stirrer and I'm good at maintaining a low

18:58SPEAKERtemperature, but it does happen if you,

19:00SPEAKERif you let it get too hot.

19:03SPEAKERThat's a good tip.

19:04SPEAKERI didn't actually, I'd never actually heard this one before.

19:05SPEAKERAnd I, I have, I have in contrary to what I just said,

19:10SPEAKERsauces break, it happens.

19:12SPEAKERLike if your gravy breaks,

19:14SPEAKERmy trick there is to get the immersion blender out and just

19:16SPEAKERlet, or put in the blender and let it rip.

19:19SPEAKERThat usually fixes it.

19:20SPEAKER- How much are we talking? Like just a little bit.

19:22SPEAKERCause it seems like if you add too much,

19:24SPEAKERyou're going to change the character and flavor of the sauce.

19:27SPEAKER- I don't, I would assume it's,

19:28SPEAKERyou're talking about like less than a slice, right?

19:30SPEAKER- Okay.

19:33SPEAKER- I don't know. Usually like there's a bunch of like making

19:36SPEAKERcheese sauces is I think easier now than it ever was before

19:40SPEAKERin that, like we,

19:42SPEAKERwe know a bunch of things about what happens with the

19:44SPEAKERchemistry of the cheese sauce and how to avoid having it

19:47SPEAKERbreak.

19:47SPEAKERBut sometimes you have to step away and your,

19:49SPEAKERand your sauce gets jacked. So this is a good tip.

19:52SPEAKER- I pulled our, I pulled our Anova.

19:54SPEAKERIs that how you say it?

19:55SPEAKER- Anova, yeah.

19:56SPEAKER- Anova. We were bequeathed a like version one,

19:59SPEAKERAnova precision cooker, like the very first one.

20:01SPEAKER- Yeah, yeah.

20:02SPEAKER- Like years ago.

20:03SPEAKERIt's just been sitting in the cabinet ever since.

20:05SPEAKER- That happens.

20:06SPEAKER- I pulled it out and turned it on.

20:08SPEAKER- What'd you use it for?

20:08SPEAKER- Like a week ago to resuscitate some old honey,

20:11SPEAKERsome old crystallized honey.

20:13SPEAKERWhich it did quite a good job at.

20:14SPEAKER- Yeah. It'll get,

20:15SPEAKERyou let it get the right temperature without getting too hot.

20:17SPEAKERSo it makes the honey not any good anymore.

20:19SPEAKER- Yeah. And now I want to sous vide everything.

20:21SPEAKER- I'm going to go and tell you the thing you,

20:23SPEAKERdo you like an egg?

20:24SPEAKERYou like a boiled eggs?

20:25SPEAKER- Oh yes.

20:26SPEAKER- Do you like a ramen egg?

20:28SPEAKER- Yes. That's okay. Sure.

20:30SPEAKERI was about to say like boiled eggs are like probably my

20:32SPEAKERleast favorite egg preparation.

20:34SPEAKER- I love a boiled egg.

20:35SPEAKER- The boiled egg and ramen is sublime.

20:37SPEAKER- Yeah. But the custard, you should,

20:40SPEAKERyou should make some of those.

20:40SPEAKERYou do it like 95 degrees for like four minutes

20:43SPEAKERand then ice bath and it's fantastic.

20:45SPEAKER- Oh, four minutes. That's it?

20:46SPEAKER- Maybe it's seven minutes. I can't remember.

20:48SPEAKER- I got, I got on,

20:49SPEAKERI saw Kenji Lippa's old article about sous viding eggs

20:52SPEAKERand got pretty excited about it.

20:54SPEAKER- So hard boiling eggs with the sous vide.

20:57SPEAKERSo you don't overdo them is super easy and very, very good.

21:01SPEAKERAnd, and highly recommended.

21:03SPEAKERAlthough honestly I just steam to hard boil eggs.

21:06SPEAKERI usually just steam them for 12 minutes and then shock them

21:08SPEAKERin an ice bath or run cold water in the bowl until it's,

21:11SPEAKERuntil it's cool.

21:12SPEAKER- You like your yolk, like as cooked as possible,

21:14SPEAKERlike chalky dry or like a medium?

21:17SPEAKER- No, I like there to be a little bit of a translucent

21:20SPEAKERcenter. Like I want it to be just,

21:21SPEAKERI want the outside to be the hard boiled,

21:25SPEAKERbut I don't want it to be dry and chalky.

21:26SPEAKERAnd if it turns green, I'm going to be all the way out.

21:29SPEAKER- Ugh. Ugh.

21:31SPEAKER- Thank you.

21:32SPEAKER- Yeah. Anyway, I will, I will derail this further,

21:35SPEAKERbut we should talk about sous viding at some point.

21:37SPEAKERCause I, here I am only like what,

21:40SPEAKER12 years late to the party or something.

21:42SPEAKER- So 212, boil for seven minutes is the ramen,

21:47SPEAKERis the ramen bowl.

21:48SPEAKER- Oh, all right. I'll have to look into that.

21:50SPEAKER- Or you can do it a little bit lower

21:51SPEAKERfor a little bit longer. Anyway.

21:53SPEAKER- There's also, I really will get into this right now.

21:55SPEAKERThere's also an internet of shit aspects to busting out this

21:59SPEAKERold anova.

22:00SPEAKER- Does it have an app?

22:00SPEAKER- It does. I just,

22:02SPEAKERI just promised I wasn't going to get into this.

22:04SPEAKER- They are effectively disallowing all the old devices from

22:07SPEAKERconnecting to the app next year.

22:09SPEAKER- That's, that's shitty.

22:11SPEAKER- Just straight up cutting off the wireless connectivity to

22:14SPEAKERall of their old devices for no good reason,

22:16SPEAKERother than they don't want to support them anymore,

22:18SPEAKERbut they sure will give you a 50% off coupon for a new one.

22:20SPEAKER- I, so I have the Juul,

22:22SPEAKERwhich is the ChefSteps sous vide stick immersion circulator.

22:27SPEAKERAnd they've done like they,

22:29SPEAKERwhen they moved to a new version of the app a few years ago,

22:31SPEAKERthey just put the old app on the, on the, like as,

22:34SPEAKERas its own thing.

22:35SPEAKERSo the old sticks can continue using the old app and it's

22:38SPEAKERfine.

22:39SPEAKER- That would be totally fine if they were going to do that.

22:40SPEAKERBut instead they are going to stick to the same app and just

22:42SPEAKERcut off.

22:43SPEAKER- Yeah, that sucks.

22:44SPEAKER- That super sucks.

22:45SPEAKER- ChefSteps,

22:46SPEAKERthe people who make the Juul have a really good egg

22:48SPEAKERcalculator, just FYI,

22:50SPEAKERthat tells you exactly how long to sous vide the eggs for the

22:53SPEAKERconsistency that you want, whether it's poached, you know,

22:56SPEAKERfrom, from, hey, I want this to be pasteurized.

23:00SPEAKERSo it doesn't have any, you know,

23:01SPEAKERpotential contaminants in it anymore to,

23:04SPEAKERI want a hard boiled egg that's ruined and grody inside.

23:08SPEAKER- That sounds great.

23:09SPEAKERAnd I also,

23:10SPEAKERI saw a lot of people talking about the ink bird sous vide

23:12SPEAKERmachines as well.

23:13SPEAKER- I don't know about that one.

23:15SPEAKER- I think it's a newer company.

23:16SPEAKERAnyway, you're fine.

23:18SPEAKERI'm continuing to derail this podcast.

23:20SPEAKERMaybe we'll get back to some sous vide stuff at some point.

23:23SPEAKER- I would love to.

23:23SPEAKER- I'm sure you're like super over it.

23:25SPEAKERI'm sure everybody else got tired of it a decade ago,

23:28SPEAKERbut it's new, it's new to me. So maybe, maybe it's worth

23:30SPEAKERcovering at some point.

23:31SPEAKER- It's just a thing. I mean, it's,

23:33SPEAKERit's become like any other tool, right?

23:35SPEAKERIt's the thing that I use on stuff that makes sense.

23:37SPEAKERAnd I don't use it like I use it probably twice a month

23:40SPEAKERwould be my guess.

23:41SPEAKER- Okay. That sounds about right.

23:42SPEAKER- I don't know more than the blender, less than,

23:44SPEAKERor more than the instant pot, less than the blender.

23:46SPEAKERHow's that?

23:47SPEAKER- I can see that.

23:48SPEAKERAll right.

23:49SPEAKERWrap up the food block here and pay an email from Piccolo.

23:53SPEAKERI've been making breakfast sandwiches,

23:55SPEAKERnearly every day for my wife and I for four or five years

23:57SPEAKERnow, and I have an egg tip.

23:59SPEAKERThis is, this is following up on you talking about the

24:01SPEAKERlittle silicone egg rings.

24:03SPEAKER- Yeah.

24:04SPEAKER- I use a can of avocado oil spray from Costco on the

24:07SPEAKERsilicone rings. And this is key.

24:10SPEAKERI don't spray or add the egg until the pan has heated up.

24:14SPEAKERThis will eliminate leakage under the ring.

24:17SPEAKERHeat spray crack, sounds like a book title.

24:20SPEAKERSince you like softer eggs,

24:21SPEAKERyou might need to run a knife to release it from the

24:23SPEAKERsilicone.

24:24SPEAKERI usually wait until it naturally releases from the sides

24:26SPEAKERand I can give a quick spin of the ring and then pop it out

24:29SPEAKERand flip.

24:31SPEAKER- So I do scrambled eggs rather than like a round,

24:35SPEAKERI don't, what is it?

24:36SPEAKERMcDonald's calls it a round egg with the,

24:38SPEAKERwith the yolk in the middle.

24:39SPEAKER- Yeah. Like the, the McMuffin preparation.

24:42SPEAKER- Yeah. I like, I like a scramble in there.

24:43SPEAKERI don't, I don't want, I don't want a overcooked white

24:47SPEAKERand undercooked yolk in a sandwich.

24:49SPEAKER- Yeah. A whole fried egg is always tricky for a sandwich

24:52SPEAKERto me because like either you fully cook the yolk,

24:56SPEAKERwhich I don't love.

24:57SPEAKER- No.

24:57SPEAKER- Or you risk biting into it and shooting a stream of molten

25:01SPEAKERliquid yolk out all over yourself.

25:03SPEAKER- Just to be clear, I love the effect.

25:05SPEAKERLike I love a fried egg on a pizza where you crack the yolk

25:08SPEAKERand you spread it around.

25:09SPEAKERIt's like sauce.

25:10SPEAKER- I'm sorry, hold the phone.

25:11SPEAKERWhat the fuck did you just say?

25:12SPEAKER- Have you never had this?

25:13SPEAKER- A fried egg on a pizza?

25:15SPEAKER- You do it on like a margarita pizza with just a little bit

25:18SPEAKERof cheese and sauce and basil and put a fried egg on the top

25:23SPEAKERof it when it's in the oven at 500 degrees,

25:25SPEAKERit cooks the egg, you crack the yolk and it like merges in

25:29SPEAKERwith the cheese and the sauce and it becomes like a

25:31SPEAKERdelightful goo.

25:32SPEAKER- Good God, man.

25:34SPEAKER- Have you never had, I can't believe you've ever had this.

25:36SPEAKER- Is this like unconventional or is this full on just like

25:38SPEAKERin every nice, like pizza high end Italian restaurant?

25:42SPEAKER- I think this is an actual real Italian thing,

25:44SPEAKERbut I don't know.

25:45SPEAKERPeople are going to be screaming at the radio now.

25:47SPEAKERIt's the, what's the place in the fancy,

25:51SPEAKERall of the fancy places in San Francisco do it.

25:53SPEAKERGiuliana and Little Star and maybe not Little Star,

25:56SPEAKERthey're thick, but the place over on Valencia at like 18th

26:00SPEAKERdoes, it's quite good.

26:01SPEAKERMaybe that's Little Star, I can't remember.

26:03SPEAKERAnyway, highly recommend that when you have the option.

26:06SPEAKERLike a prosciutto, like something with some prosciutto

26:09SPEAKERand an egg, yum.

26:13SPEAKERThis is a good tip.

26:14SPEAKERI tried this the other day when the email came in

26:16SPEAKERand it worked as expressed.

26:19SPEAKERAlthough I got to say, I used butter instead of avocado oil

26:22SPEAKERbecause eggs and butter.

26:25SPEAKERWe got a lot of commentary on the breakfast sandos,

26:27SPEAKERby the way.

26:28SPEAKER- Really?

26:29SPEAKERNothing wrong with a little butter.

26:30SPEAKER- No, the secret of the breakfast sando,

26:32SPEAKERI said it before, I'll say it again.

26:34SPEAKERCheese on top of the bottom piece of bread.

26:36SPEAKERSo you want bread, cheese, egg, maybe meat,

26:41SPEAKERmaybe the meat goes between the cheese and the egg.

26:43SPEAKERI don't know, I haven't gotten that far yet,

26:44SPEAKERbut definitely the cheese at the bottom.

26:46SPEAKER- Do you apply heat directly to the cheese

26:48SPEAKERto try to melt it or do you just rely on the kind of

26:51SPEAKERpost-cooking heat of the egg and or ham or whatever to,

26:54SPEAKER'cause that's not always adequate, you know,

26:55SPEAKERsometimes the ham and the egg aren't quite enough

26:58SPEAKERto melt the cheese sufficiently.

26:59SPEAKER- Oh yeah, no doubt.

27:00SPEAKERSo I do, I toast the bagel or the English muffin,

27:04SPEAKERdepending on what I'm doing.

27:06SPEAKERAnd then I leave the bottom piece of the bread

27:08SPEAKERin the toaster oven with the piece of cheese on it

27:11SPEAKERfor like a minute or two after the toaster's off.

27:14SPEAKER- Yeah, yeah, I'll do that.

27:15SPEAKERAnd I'll put it on the broiler.

27:17SPEAKER- Yeah, yeah, 100%.

27:18SPEAKERThen you get a nice little warm plate as a bonus.

27:21SPEAKER- Oh, I just put the, I put the,

27:23SPEAKERI just raw dog the muffin on the rack in there.

27:25SPEAKERYeah, I just hope the cheese doesn't trip.

27:27SPEAKER- That works too.

27:27SPEAKER- For the love of God, no trippy cheese.

27:29SPEAKER- Yes.

27:30SPEAKERAll right, we should probably stop talking about food now.

27:32SPEAKER- Yeah, no, this is a bad,

27:33SPEAKERbad, we made bad choices in terms of our scheduling here.

27:36SPEAKER- Oh God, there's another food question I'm looking at.

27:39SPEAKERYou bolded it.

27:40SPEAKER- Well, I mean, if I bolded it, we have to read it, right?

27:42SPEAKER- All right.

27:43SPEAKERLaunch box 700, thinking about the magical property

27:46SPEAKERthat makes food consumed while standing

27:48SPEAKERin front of the fridge,

27:49SPEAKERnot counting against calorie consumption

27:50SPEAKERor any other health concerns.

27:52SPEAKERWhat is your favorite go-to snack

27:54SPEAKERwhile staring into the fridge?

27:56SPEAKERPepperoni is mine, followed by any kind of cheese product.

27:59SPEAKER- I'll do, we usually have a bowl of fruit of some kind,

28:03SPEAKERsome strawberries, or like right now

28:05SPEAKERthere's a giant bowl of watermelon,

28:06SPEAKERand we got the best watermelon last week.

28:08SPEAKER- This is way too sensible, responsible of an answer.

28:12SPEAKER- Are you gonna talk about canned fish again?

28:13SPEAKER- No.

28:15SPEAKER- I love it.

28:16SPEAKERLook, when my daughter was really young,

28:18SPEAKERwe always had salami around,

28:19SPEAKER'cause that was like her go-to, I'm hungry, I need a snack,

28:22SPEAKERso she ate like two pieces of salami and she'd be good.

28:24SPEAKERI would go to town on some salami.

28:27SPEAKERBut yeah, these days the watermelon or the blueberry,

28:30SPEAKERsome kind of berry, some watermelon, I don't know,

28:34SPEAKERlike a leftover side dish from the night before sometimes.

28:38SPEAKERI really am not that picky.

28:40SPEAKERI just get in there and go ham.

28:42SPEAKER- Become feral.

28:44SPEAKER- Yeah.

28:45SPEAKERUsually string cheese for me, which may be a bit processed.

28:49SPEAKERI don't know.

28:50SPEAKER- Do you peel the string cheese

28:51SPEAKERor do you just chop the end?

28:52SPEAKER- Nope, I used to be a dainty peeler,

28:54SPEAKERbut now it's just full on.

28:58SPEAKERI mean, something about the lifestyle

29:00SPEAKERthat I have now chosen to live.

29:02SPEAKERThere are a lot of cases where it's like,

29:03SPEAKERI've got five minutes to eat something.

29:05SPEAKERIt's going to be a string cheese.

29:07SPEAKER- Let me introduce you to some meat sticks.

29:09SPEAKER- Yeah, you know, maybe, maybe.

29:12SPEAKERYou've molded yet another food question.

29:13SPEAKER- This is the last one, all right.

29:16SPEAKER- Yeah, if I bolded more, we're not going to do it.

29:19SPEAKER- I apologize to this user.

29:20SPEAKERI have wondered for some time about your username.

29:23SPEAKER- Shitan.

29:24SPEAKER- Shitan?

29:24SPEAKER- Yeah.

29:25SPEAKER- Is that what we're going with?

29:27SPEAKERIf we ever move over to a sandwich related podcast,

29:30SPEAKERI would like to state that I make my peanut butter

29:32SPEAKERand jelly sandwiches by putting the peanut butter

29:34SPEAKERand jelly on the same side of bread.

29:35SPEAKERWait, is that irregular?

29:38SPEAKER- I was shocked by this.

29:39SPEAKER- I haven't made a PB&J in a long time,

29:42SPEAKERbut I'm pretty sure I do the same thing.

29:44SPEAKER- So I do, I mean, okay, A, of course,

29:47SPEAKERyou want the peanut butter and jelly

29:48SPEAKERboth on the inside of the sandwich.

29:50SPEAKER- Yeah.

29:51SPEAKER- Pedants, we don't need to hear from you saying,

29:53SPEAKERoh, nobody puts the jelly on the outside.

29:56SPEAKER- Yes.

29:57SPEAKER- I do peanut butter on both sides

29:59SPEAKERand then jelly in between.

30:00SPEAKER- Wow, wow, so I'll do that for a peanut butter and honey,

30:03SPEAKERbut not for a PB&J.

30:05SPEAKER- Oh, interesting.

30:06SPEAKERPeanut butter and banana too gets the double peanut butter.

30:09SPEAKERBut I do, it's not like I'm using,

30:12SPEAKERI'm putting half of the amount of peanut butter

30:13SPEAKERI would put if I was just doing it on one side.

30:16SPEAKERBut I like there to be peanut butter.

30:18SPEAKERThe peanut butter is the glue

30:19SPEAKERthat holds the whole thing together.

30:20SPEAKER- Yeah, sure, it's kind of like a barrier agent.

30:24SPEAKER- Yeah.

30:25SPEAKER- And it keeps the sweet gooey stuff

30:26SPEAKERfrom getting all mixed up in the bread.

30:28SPEAKER- Yeah, and you want the jelly,

30:30SPEAKERif there's a hole in the bread or something like that,

30:32SPEAKERyou don't want the jelly to blast out.

30:34SPEAKER- Like a binding agent.

30:35SPEAKER- Yeah, it's an anti-emulsifier.

30:38SPEAKERIt's not true at all.

30:39SPEAKER- All right, well, now that we've talked

30:41SPEAKERfor almost half of this podcast about food.

30:43SPEAKER- Yeah, it's a tech podcast about technology.

30:46SPEAKER- That's right.

30:47SPEAKER- Should put a warning on this episode

30:48SPEAKERthat you shouldn't listen to this if you're hungry.

30:50SPEAKER- Yes, this is a good question.

30:52SPEAKERI think about this regularly.

30:53SPEAKERI don't self-regulate enough in this context.

30:57SPEAKERMSC, in the information age of endless forums,

31:01SPEAKERsubreddits and discords dedicated

31:02SPEAKERto the infinitesimally small details

31:05SPEAKERof any and all products, how do you decide what to buy?

31:09SPEAKERThe talk about mousepads on a recent episode

31:11SPEAKERcaused whatever the analysis paralysis version

31:13SPEAKERof PTSD is for me.

31:16SPEAKERI find myself worrying not which product to buy,

31:20SPEAKERbut rather, am I even equipped with the knowledge

31:22SPEAKERto enjoy it after I buy it?

31:24SPEAKERThis Bluetooth speaker is only good

31:25SPEAKERif you flash it with this YouTuber's custom firmware,

31:27SPEAKERsays Reddit.

31:29SPEAKERWould I even know that if I hadn't read this thread?

31:32SPEAKERAre muddy mids ruining my enjoyment of simple minds?

31:36SPEAKERHave I encoded my movies correctly?

31:37SPEAKERAre my TV settings wrong?

31:39SPEAKERDo I need to be on a mailing list

31:40SPEAKERfor small batch Sriracha?

31:42SPEAKERWhere do you draw the line on being a consumer?

31:44SPEAKERWhen do you just consume?

31:47SPEAKER- So I've been thinking about this a lot lately

31:49SPEAKERbecause I feel like we have wire cuttered

31:52SPEAKERa lot of society now in a way that is,

31:54SPEAKERlike wire cutter, in the beginning wire cutter,

31:56SPEAKERI was like, oh man, these people tell me

31:58SPEAKERwhich do you midifier to buy?

31:59SPEAKERThat's fantastic.

32:00SPEAKER- That was fabulous.

32:01SPEAKER- I don't have to think about that.

32:01SPEAKER- Yeah.

32:02SPEAKER- But now they've gone too far.

32:04SPEAKER- Yeah.

32:06SPEAKER- I feel like, for example,

32:09SPEAKERwe were picking some after school classes

32:10SPEAKERfor my daughter the other day.

32:12SPEAKERThere are literally thousands of after school classes

32:15SPEAKERbetween local stuff and then what's available

32:17SPEAKERon our school and all the different kind of after school

32:22SPEAKERonline activity things for kids, literally thousands.

32:25SPEAKERWe could have found, we could have had choose

32:28SPEAKERbetween 2,000 different options for her to do

32:32SPEAKERon Tuesday afternoons when she has two hours

32:34SPEAKERand wants to do something fun.

32:36SPEAKERIt's too much.

32:37SPEAKERSometimes you just gotta buy the thing

32:38SPEAKERthat's good, sometimes good enough is fine.

32:41SPEAKERHonestly, what I really want is wire cutter.

32:43SPEAKERAlso, the other problem with the wire cutter effect

32:46SPEAKERis that the good thing is almost always hard to get now

32:49SPEAKERbecause everybody knows about the fucking wire cutter now.

32:52SPEAKERSo in the old days you would be like,

32:54SPEAKERoh, wire cutter said this one's good

32:55SPEAKERand then you'd go to the store and you'd buy it.

32:57SPEAKERBut now you go to Amazon and it's like

32:59SPEAKERsome third-party seller selling it for four prices

33:02SPEAKERbecause they were like, oh, well, the good dehumidifier,

33:05SPEAKERthe good air filter, it's smoke season.

33:07SPEAKERLet's buy 'em all up and then mark 'em up

33:10SPEAKER'cause people will just buy the expensive one.

33:12SPEAKERSo I just want, I need wire cutter, but fine.

33:16SPEAKERSure, just be good enough.

33:19SPEAKERThis is fine.

33:21SPEAKERLike what I'm trying to think with the wording,

33:23SPEAKER'cause the classic wording on the wire cutter

33:25SPEAKERis the best home router for most people is blank.

33:28SPEAKERLike what is the good enough version of that wording?

33:31SPEAKERYou know, I just want the one that's fine.

33:32SPEAKERLike this is fine.

33:34SPEAKERThis is like, oh yeah, you gotta buy some kitchen bowls.

33:39SPEAKERThese are fine.

33:40SPEAKERYou're not gonna hate 'em.

33:42SPEAKERThey're fine.

33:44SPEAKERNot going to hate them.

33:45SPEAKERYeah.

33:46SPEAKERSo the answer is for expensive stuff,

33:51SPEAKERfor stuff that you use all the time,

33:53SPEAKERfor things like chairs and mattresses

33:55SPEAKERand things that you spend a significant portion

33:57SPEAKERof your life using, maybe do the research.

34:00SPEAKERYeah, yeah.

34:01SPEAKERFor kitchen bowls, eh, just get the one that's fine.

34:05SPEAKERYes, yes.

34:06SPEAKEROXO makes good stuff generally.

34:08SPEAKERDo pans fall into that category?

34:10SPEAKERBecause we are, I am bound and determined

34:12SPEAKERto get rid of all of our Teflon

34:13SPEAKERand I'm not sure what to switch to.

34:14SPEAKERThis is, I should not derail again here.

34:17SPEAKERSo are we--

34:18SPEAKERPans bear in investigation, right?

34:20SPEAKERPeople get crazy about pans, Brad.

34:22SPEAKERYeah, I'm sure.

34:23SPEAKERYeah, so do you have cast iron?

34:25SPEAKERJust like, the easy answer is buy a piece of cast iron

34:28SPEAKERand take some time in season

34:29SPEAKERand learn how to use it and not mess it up.

34:31SPEAKERIt's pretty, it's pretty safe.

34:32SPEAKERWe have, we have my southern grandmother's cast iron skillet

34:35SPEAKERso we got a good skillet,

34:37SPEAKERbut that's not practical for every meal.

34:40SPEAKERIt turns out--

34:41SPEAKERWell, maybe it is.

34:42SPEAKERI use the cast iron for almost everything.

34:43SPEAKERWe use cast, we have a big wide 14 inch skillet

34:47SPEAKERand then we have a 10, 12 inch, 10 inch fryer

34:51SPEAKERand that's about 90% of our stove top cooking.

34:54SPEAKERWow, you like fry eggs in there, for example?

34:56SPEAKERWell, I have the griddle for frying eggs, but yeah.

35:00SPEAKERBut yeah, no, I do everything.

35:01SPEAKERI don't do, I don't do stuff that's going to be,

35:07SPEAKERactually, that's not true.

35:08SPEAKERI make tacos and spaghetti sauce in there.

35:10SPEAKERI make almost everything in there.

35:11SPEAKERWe don't do, I don't do creamy soups usually.

35:13SPEAKEROh, you know what?

35:14SPEAKERI was, I don't know if there's much truth to this.

35:16SPEAKERI saw somebody saying that cooking a lot

35:18SPEAKERof very acidic stuff in cast iron is bad

35:20SPEAKER'cause it'll leach too much of the iron into the food.

35:23SPEAKERYou know where they used the cast iron originally?

35:27SPEAKERWhere do they use the cast iron?

35:28SPEAKERWhen the pioneers were coming across

35:29SPEAKERthe back of the country on Conestoga wagons.

35:32SPEAKERSure.

35:33SPEAKERYou think they worried about whether

35:34SPEAKERthe acid was leaching iron into their food?

35:37SPEAKERI don't know, maybe not.

35:38SPEAKERProbably fine.

35:38SPEAKERAnyway, the other option is just buy

35:41SPEAKERsome ceramic coated stuff and don't worry about it.

35:43SPEAKERI read about ceramic.

35:45SPEAKERI mean, it's got some downsides though.

35:46SPEAKERIt's less durable.

35:47SPEAKERIt's pretty, like we've had a Lake Rosette soup

35:53SPEAKERgood Dutch oven for 20 years.

35:56SPEAKERReally?

35:56SPEAKERYeah.

35:57SPEAKEROh.

35:58SPEAKERLike don't drop it and it'll be fine.

36:00SPEAKEROh, wow.

36:01SPEAKEROkay.

36:02SPEAKERAnd you use wood in it.

36:03SPEAKERYou don't use metal utensils obviously.

36:04SPEAKEROr like silicone.

36:06SPEAKERYeah, but like if you're trying to get away

36:08SPEAKERfrom plastic and Teflon, then using silicone

36:10SPEAKERand it defeats the purpose kind of,

36:12SPEAKERbut like get a bamboo spatula and you'll be fine.

36:16SPEAKERSure.

36:17SPEAKERYeah, I wouldn't worry about that.

36:19SPEAKERLike don't go to Instagram, whatever you do.

36:21SPEAKERThe Instagram people are crazy

36:22SPEAKERabout those hexa clad pants and they're way overpriced

36:24SPEAKERand not that good, I think.

36:25SPEAKERYeah. What about a bicycle helmet?

36:27SPEAKERCause that's my current purchase quest

36:30SPEAKERthat I'm enrolled in is picking out a bicycle helmet.

36:33SPEAKERYeah.

36:34SPEAKERFor whatever reason, Virginia Tech has got these

36:35SPEAKERlike crazy comprehensive bikes.

36:38SPEAKERLike they do all these crazy impact tests

36:40SPEAKERon like every helmet on the market, like annually.

36:43SPEAKERWow.

36:44SPEAKERAnd they have a huge ranking of like 200 bike helmets.

36:48SPEAKERSo which one's a good one?

36:49SPEAKERSo like the top 10 is all like two and $300 helmets

36:52SPEAKERexcept for this one helmet at like number six.

36:54SPEAKERThat's like $65.

36:56SPEAKERThat sounds great.

36:57SPEAKERThat one sounds fine.

36:58SPEAKERGuess where I can buy that helmet.

37:00SPEAKERI don't know.

37:01SPEAKERNowhere.

37:02SPEAKEROh, is, you know, maybe,

37:06SPEAKERmaybe one of the less good ones is fine.

37:08SPEAKERYeah. You know, probably maybe something

37:09SPEAKERthat's like four and a half stars is probably still going

37:12SPEAKERto keep me from a catastrophic brain injury.

37:13SPEAKERI don't know.

37:14SPEAKERHere's my recommendation.

37:16SPEAKERJust don't have an accident.

37:17SPEAKERThen you'll be fine.

37:17SPEAKERSure. Yeah.

37:19SPEAKERYeah.

37:20SPEAKERWhen I needed a bike helmet, I asked Gina to go

37:22SPEAKERwhen she was going to the sporting goods store

37:24SPEAKERto grab me a bike helmet and she got one.

37:26SPEAKERAnd you know what?

37:27SPEAKERIt's been fine.

37:28SPEAKERYeah. This, this question is extremely relevant to me.

37:31SPEAKERAnd I'm sure a lot of other people, because boy

37:33SPEAKERdoes it take me a long time to buy stuff these days?

37:36SPEAKERYeah. It's too much.

37:37SPEAKERIt's too much.

37:37SPEAKERWe made it, we made every, like, you know

37:39SPEAKEReverything doesn't have to be the best.

37:41SPEAKERYep.

37:42SPEAKERJust buy the one that's fine.

37:43SPEAKERYep.

37:44SPEAKERLike sheets, sheets.

37:45SPEAKERWe needed new sheets.

37:47SPEAKERI went to Target.

37:48SPEAKERI felt the sheets.

37:49SPEAKERI opened them up, but you're not supposed to probably

37:51SPEAKERdo that, but whatever.

37:52SPEAKERI opened them up and felt them.

37:53SPEAKERI bought some Target sheets.

37:54SPEAKERThey're fine.

37:55SPEAKERThey're big, deep pockets.

37:56SPEAKERThat's all I care about.

37:57SPEAKERThey're easy to make the bed.

37:58SPEAKERYou might suffer the horror of buying something

38:01SPEAKERand not liking it.

38:02SPEAKERWell, I can always return it.

38:03SPEAKERThat's the beautiful thing about America.

38:04SPEAKERIf you don't like it, take it back.

38:06SPEAKERYou're right.

38:07SPEAKERYou're right.

38:09SPEAKERLet's see.

38:10SPEAKERHow about, well, you know, this was kind of a related

38:13SPEAKERquestion from fog 959.

38:16SPEAKERI just watched a 2014 stream with Brad at Giant Bomb.

38:20SPEAKERYou were wearing a pair of Bowers and Wilkins P5 headphones.

38:24SPEAKERI need to know how did the leather ear cups

38:26SPEAKERhold up over 10 years?

38:28SPEAKERGod, those were good headphones.

38:29SPEAKERI mean, they were awesome when I bought them.

38:30SPEAKERThey were way more expensive than I ever would expend

38:33SPEAKERon headphones, but Norm was advocating them so much.

38:36SPEAKERWere they like 300 bucks?

38:37SPEAKERI think they were like 300 and he let me try his

38:40SPEAKERand I was like, man, I need a good pair of headphones

38:42SPEAKERfor the office.

38:43SPEAKERI'm just going to treat myself.

38:44SPEAKERI'm just going to buy the nice ass headphones

38:46SPEAKERand have these in the office.

38:48SPEAKERI can't tell you how they held up over 10 years.

38:50SPEAKERI stopped using them because the adhesive on those ear cups

38:54SPEAKERgot so nasty.

38:56SPEAKEREw.

38:57SPEAKERThat I basically just didn't want to use them anymore.

39:00SPEAKERLike the leather?

39:02SPEAKERIt kind of like gummed up.

39:03SPEAKERIt's hard to explain.

39:04SPEAKERLike the ear cups were supposed to be-

39:05SPEAKERThe plastic?

39:06SPEAKERThe ear cups were supposed to be detachable

39:07SPEAKERand they just wouldn't come off anymore.

39:08SPEAKERLike they wouldn't, like the adhesive like kind of hardened

39:12SPEAKERa little bit on them.

39:15SPEAKERYou-

39:16SPEAKERI don't know.

39:17SPEAKERThey might still be usable.

39:18SPEAKERI don't know.

39:19SPEAKERThey've been in a drawer for most of the last 10 years.

39:23SPEAKERWell that sucks.

39:24SPEAKERYeah.

39:25SPEAKERDid you have a pair?

39:26SPEAKERNo, I never bought a pair because I didn't,

39:27SPEAKERI didn't ever spend that much time

39:29SPEAKERwhere I was using headphones.

39:30SPEAKERAnd I, for a long, long time,

39:33SPEAKERI used a pair of old Sennheiser HD 580s

39:35SPEAKERthat had replaceable ear cups and headbands

39:38SPEAKERand all that stuff.

39:40SPEAKERCapels, just kept buying new cables and headbands.

39:43SPEAKERThose Bowers and Wilkins sounded really nice though.

39:45SPEAKERIn a time before AirPods,

39:47SPEAKERthey were reliable and sounded really good.

39:50SPEAKERYes, they sure did.

39:51SPEAKERNot that loud.

39:52SPEAKERI'm guessing from the sound of the-

39:54SPEAKERAlso, I'd like to mention there are five question marks

39:57SPEAKERat the end of this answer.

39:58SPEAKERI mean, at the end of this question.

39:59SPEAKERYeah.

40:00SPEAKERSo I'm guessing that this person

40:02SPEAKERmay have also experienced some degradation in the product.

40:05SPEAKERI would be curious.

40:06SPEAKERIt's been too long now,

40:08SPEAKERbut when they started getting weird,

40:09SPEAKERI would have been curious what they would have,

40:11SPEAKERwhat they would have said if you called them.

40:13SPEAKERYeah.

40:14SPEAKERIs that the thing they would probably make right?

40:16SPEAKERProbably, probably.

40:17SPEAKERI have a lot of other headphones now, though.

40:19SPEAKERThis is the curse of the modern age.

40:21SPEAKERYeah.

40:22SPEAKERQuestion from Sogeo.

40:24SPEAKERMy workplace is switching from projectors

40:26SPEAKERto giant ass LED video walls,

40:29SPEAKERwhich means a large amount of laser projectors

40:31SPEAKERin the e-waste bin.

40:33SPEAKERIn perfect working order, mind you.

40:35SPEAKERSo I now have about 12 laser projectors

40:37SPEAKERwith an average of about 10,000 hours on them.

40:40SPEAKERI have since donated three to schools

40:42SPEAKERfor disadvantaged kids in my city

40:43SPEAKERand two to a youth group that my friend runs.

40:46SPEAKERI have plans for the others.

40:48SPEAKERDo you have any interesting experiences with e-waste?

40:50SPEAKERHave you struck gold?

40:51SPEAKERHave you seen the worst of a wasteful society?

40:55SPEAKERMan, I, so I have a friend,

40:57SPEAKERa friend of the show texted me and was like,

41:00SPEAKER"Hey, I'm getting rid of a bunch of switches

41:03SPEAKERa couple of years ago."

41:04SPEAKERAnd was like, "Do you want any network switches?"

41:08SPEAKERAnd I was like, "Well, I don't know, what are you having?"

41:09SPEAKERIt was like a bunch of like 24 port, ubiquity switches.

41:12SPEAKERI was like, "Yes, I would like a switch, please."

41:14SPEAKER- That's pretty good.

41:15SPEAKER- That was pretty good.

41:16SPEAKER- That's pretty good.

41:17SPEAKER- I'm using it right now to talk to you over the internet.

41:20SPEAKER- Yeah, I bet.

41:22SPEAKER- But yeah, like I haven't worked in an IT job

41:24SPEAKERat a time when we would have e-wasted stuff.

41:26SPEAKERWhen I worked at the university,

41:27SPEAKERwe, like everything just kept going downhill

41:30SPEAKERuntil it stopped working, basically.

41:31SPEAKER- Sure, so everything was a bajillion dollars then.

41:34SPEAKER- Well, and also every, like there was always somebody,

41:37SPEAKERlike there were still, when I was working IT

41:39SPEAKERin the late '90s, there were still people

41:40SPEAKERwho didn't have a computer on their desk, right?

41:42SPEAKERLike there were people who worked in admin

41:45SPEAKERand support roles that were using typewriters

41:48SPEAKERor just didn't compute, which is shocking

41:51SPEAKERwhen I think about that now.

41:52SPEAKER- The horror.

41:53SPEAKER- Yeah.

41:54SPEAKER- Yeah, I too, I've always been jealous

41:56SPEAKERof people who work in corporate settings

41:58SPEAKERwhere just like tens of thousands of dollars worth of gear

42:01SPEAKERare just getting thrown away.

42:03SPEAKERSo you can go raid the proverbial dumpster.

42:06SPEAKER- I always wanted to like go and do the thing

42:10SPEAKERwhere you dumpster dive in the valley

42:12SPEAKERbehind the big companies.

42:14SPEAKER- Oh yeah.

42:15SPEAKER- But everybody locks their dumpsters now.

42:16SPEAKERIt's no fun.

42:17SPEAKER- I believe it, I believe it.

42:19SPEAKER- The laser projectors, do they get faded over time?

42:22SPEAKER- I don't know, I would, I don't know.

42:25SPEAKER- Yeah, so there's no bulbs.

42:26SPEAKER- Yeah, like a normal projector, the bulb would get dim,

42:28SPEAKERbut I have no idea actually what degrades.

42:30SPEAKERI mean, the fact that they mentioned 10,000 hours

42:33SPEAKERof runtime on them makes me think

42:34SPEAKERthat there's probably something that degrades over time.

42:38SPEAKEREverything, entropy comes for everything, right?

42:41SPEAKER- Yeah, they do, they dim at a lower rate

42:43SPEAKERthan the LED projectors,

42:45SPEAKERwhich is usually about 10,000 hours.

42:48SPEAKER- I mean, what we're talking about here

42:49SPEAKERis more of the top-down form of e-waste,

42:51SPEAKERlike in a corporate setting.

42:52SPEAKERBut I also, are you like me with,

42:55SPEAKERdid you have a bad problem with like bottom-up e-waste,

42:57SPEAKERwhich is just your own e-waste that you have no outlet for?

43:00SPEAKER- I take it to the e-waste thing and throw it out.

43:03SPEAKERHisense says their laser projectors

43:05SPEAKERcan last around 20,000 hours.

43:06SPEAKERSo that's like halfway there.

43:08SPEAKERYeah, that's, you know, that's not bad.

43:10SPEAKERYou're probably not gonna be using that thing constantly.

43:12SPEAKER- No.

43:13SPEAKER- That might last quite some time at home.

43:15SPEAKER- Yeah, especially if they're the kind

43:16SPEAKERthat are like the bottom-up ones.

43:17SPEAKERYou could, that sounds pretty good.

43:19SPEAKER- Yeah.

43:20SPEAKERAnyway, we have been going through,

43:22SPEAKERthere's a giant pile of e-waste here we need to get rid of.

43:24SPEAKERAnd I think we're just gonna have to rent a car

43:27SPEAKERand take it to the place

43:28SPEAKER'cause that's like the only thing you can do really.

43:30SPEAKER- Our, well, so there's a couple of local charities

43:35SPEAKERthat will take some stuff that's usable still.

43:37SPEAKERSo like I gave up our old combo printer fax machine to them

43:41SPEAKERand they were thrilled, they were thrilled to have that.

43:43SPEAKER- Yeah, the problem is, that's the problem.

43:45SPEAKERLike Best Buy also will take some e-waste,

43:46SPEAKERbut again, it's like a very narrow list of stuff

43:49SPEAKERthey'll actually accept.

43:50SPEAKERAnd this is like, this is like surge protectors

43:52SPEAKERthat nobody should be using anymore.

43:54SPEAKERAnd like Bluetooth headphones with dead batteries

43:56SPEAKERand stuff nobody wants.

43:58SPEAKER- Yeah, the Pacifica Recycling Yard

44:00SPEAKERwill take stuff like that.

44:03SPEAKERIt's like one day a week you can bring US e-waste down.

44:06SPEAKERAnd we're just gonna have to make a trip out of it

44:08SPEAKERand just dump it all.

44:09SPEAKER'Cause I can't, I cannot in good conscience

44:11SPEAKERthrow it in the trash.

44:12SPEAKER- Yeah, my problem is I always forget

44:14SPEAKER'cause it's like Tuesday from eight o'clock in the morning

44:17SPEAKERuntil 1230 and at 1231, they shut the e-waste bin

44:20SPEAKERand like you wait until next week.

44:23SPEAKER- Yeah, yeah.

44:25SPEAKEREthan Rocks has a question here.

44:28SPEAKERA few episodes back, Will mentioned

44:30SPEAKERhe started using remote desktop to log into his stream PC

44:33SPEAKERto free up an extra monitor on his main computer.

44:35SPEAKERI love this idea and started looking into it myself

44:38SPEAKERand was met with a ton of different remote desktop

44:40SPEAKERapplication options.

44:42SPEAKERWhich one do you use and why?

44:44SPEAKERI've been using Chrome remote desktop

44:45SPEAKERsince it released to check in on home computers

44:47SPEAKERwhile on the way, but is there maybe a better local option?

44:51SPEAKER- So for local, I happen to have Windows Pro licenses

44:55SPEAKERjust because my Windows 7 license was a pro

45:00SPEAKER10 to 10 years ago, 10, 12 years ago.

45:03SPEAKERSo I'm just using the remote desktop that's built

45:05SPEAKERinto Windows, but depending on what you're gonna do,

45:08SPEAKERif you're not playing games, then like VNC stuff works,

45:12SPEAKERwhatever, it's all fine.

45:15SPEAKERIt really, for the usage that I'm using it for,

45:18SPEAKERwhich is to log in and then have the stream deck

45:24SPEAKERsoftware start so I can just hit a button

45:26SPEAKERthat loads up all the applications I need

45:29SPEAKERand starts OBS when the time is right.

45:32SPEAKERI don't need anything more complicated than that.

45:34SPEAKER- Yeah.

45:35SPEAKER- If you're trying to play games on a remote machine,

45:37SPEAKERyou need something like Parsec or something

45:39SPEAKERthat's a little fancier.

45:40SPEAKER- Yes, I've looked into how you get Parsec

45:43SPEAKERjust to like start at Windows boot, not at login,

45:46SPEAKERbecause Parsec normally is like a user application

45:49SPEAKERthat you have to start manually.

45:51SPEAKERI think there is a way to make Parsec like a service.

45:53SPEAKERSo you get what I'm saying, you know,

45:55SPEAKERlike just like boot the Windows machine,

45:57SPEAKERit's just sitting at the login screen.

45:58SPEAKERYou need Parsec running at that point

46:00SPEAKERto be able to remote into the machine with it.

46:02SPEAKEROf course, you could also use something

46:05SPEAKERlike Microsoft remote desktop to remote in long enough

46:08SPEAKERto start Parsec and then connect to the Parsec session

46:10SPEAKERfor them to play your games.

46:12SPEAKER- Yeah, that's pretty weird.

46:14SPEAKERYou also, it's also important that you set up Parsec.

46:19SPEAKERSo you can run Parsec as a service.

46:20SPEAKERI think you have to pay for it.

46:21SPEAKER- Oh, maybe that's what it was.

46:23SPEAKEROkay, it wasn't like just out of the box

46:24SPEAKERthat it would work that way.

46:26SPEAKERI know that.

46:26SPEAKER- Yeah, you also, anything you use for this,

46:30SPEAKERyou need to set up as an improved app.

46:31SPEAKERYou can also use Sunshine and Moonlight to do this.

46:33SPEAKER- Yes, I thought about mentioning that.

46:36SPEAKER- And like, 'cause Sunshine and Moonlight

46:38SPEAKERwill let you stream the desktop remotely.

46:39SPEAKERIt works really well.

46:42SPEAKERAnd if you set it up,

46:43SPEAKERonce you give it user account control permission,

46:46SPEAKERthen you can even do UAC prompts and stuff through that,

46:49SPEAKERwhich is important, it turns out.

46:52SPEAKER- There is something newer

46:53SPEAKERthat some people on the Discord have advocated,

46:56SPEAKERwhich is Guacamole.

46:57SPEAKER- I haven't used that.

46:58SPEAKER- Which is part of the, it comes from Apache,

47:00SPEAKERlike Apache, like the web server.

47:03SPEAKERIt's like, it's from,

47:04SPEAKERit has something to do with the Apache Foundation.

47:07SPEAKERI don't fully understand how it works.

47:08SPEAKERI am like, I barely know anything about it beyond the name.

47:12SPEAKERIt's HTML5 based, so you do it in your browser.

47:15SPEAKERSo you don't need like a client on the remote machine

47:17SPEAKERto access it, you can just do it.

47:20SPEAKERYou're basically just going to an address.

47:21SPEAKERAnyway, I certainly can't recommend it,

47:24SPEAKERbut that might be worth looking at as well

47:25SPEAKERif you wanna read some documentation.

47:28SPEAKER- The other thing that's important to note about all of this

47:32SPEAKERis you don't wanna run remote desktop,

47:35SPEAKERthe Windows remote desktop or VNC or anything like that,

47:38SPEAKERjust on the open internet.

47:39SPEAKER- Yes, definitely not.

47:40SPEAKER- You have to put that stuff behind a VPN or something.

47:43SPEAKERSo you should only run these inside your,

47:46SPEAKERParsec is a little bit different,

47:47SPEAKERbut even then I still wouldn't give Parsec access

47:50SPEAKERacross the broad internet,

47:52SPEAKERlike always on as a service that can log into a machine.

47:55SPEAKER- Agreed, and that's a VPN to your house to be clear,

47:59SPEAKERnot from your house to an external provider.

48:02SPEAKER- Yeah, the reason you don't do that is because he's like,

48:06SPEAKERVNC, for example, sends stuff,

48:07SPEAKERsends passwords and stuff in the clear, it's not encrypted.

48:11SPEAKERSo that means that all of the traffic in and out is,

48:14SPEAKERincluding the password to log into the machine,

48:16SPEAKERthe password to log into the VNC

48:18SPEAKERare sent unencrypted across the broad internet,

48:19SPEAKERwhich is a recipe for disaster.

48:22SPEAKERThe remote desktop is better these days,

48:25SPEAKERbut traditionally it's been one of the holiest

48:28SPEAKERof Microsoft services and yeah,

48:31SPEAKERjust don't use that stuff across the internet.

48:33SPEAKER- Yeah, got a twofer of tactical tug questions here

48:38SPEAKERthat both kind of pertain

48:40SPEAKERto what we were just talking about.

48:42SPEAKERStart with the Windows one here.

48:43SPEAKEROutside of BitLocker and virtual machines,

48:45SPEAKERis there any reason for someone to run Windows 11 Pro

48:48SPEAKERat home over the home version?

48:51SPEAKERI need a new Windows license anyway,

48:52SPEAKERand the price is not too far off of each other.

48:55SPEAKERSo I'm thinking Pro just because, why not?

48:57SPEAKER- I find, so like I said, I've had Pro licenses for years,

49:01SPEAKERjust because I bought Windows 7 Pro 15 years ago to get,

49:05SPEAKERor Ultimate Edition or whatever, to get Media Center,

49:09SPEAKERI think, and the ability to connect to domains,

49:12SPEAKERwhich was important at our old office.

49:14SPEAKERSince I'm still using those same Windows licenses still,

49:18SPEAKERI still have Pro.

49:20SPEAKERIt turns out it's useful occasionally.

49:22SPEAKER- Occasionally, sure.

49:23SPEAKER- Yeah, like the remote desktop stuff is useful.

49:26SPEAKERHaving access to the group policy editor

49:28SPEAKERwithout having to do a bunch of weird shenanigans

49:30SPEAKERis really nice.

49:31SPEAKER- That's the one I was gonna mention,

49:32SPEAKERwhich is like kind of a stealth, nice reason to have Pro.

49:36SPEAKERThe group policy editor lets you make a bunch of changes

49:38SPEAKERthat you would otherwise have to muck around

49:39SPEAKERin the registry for.

49:41SPEAKER- Yeah, but it's not too hard to actually muck around

49:45SPEAKERin the registry and change that stuff.

49:46SPEAKER- You certainly can do it that way.

49:48SPEAKERIt's just a little bit more of a pain.

49:49SPEAKER- The value of Pro, the other thing is that BitLocker now

49:54SPEAKERis supposed to be an incredibly low overhead

49:57SPEAKERin terms of perf hit for running an encrypted drive.

50:01SPEAKER- Yeah, and if you're on a laptop,

50:02SPEAKERyou probably want BitLocker.

50:04SPEAKER- Yeah, I was gonna say it's less important for the desktop

50:06SPEAKERand more important for the laptop, I think.

50:09SPEAKERBut yeah, so I don't know.

50:10SPEAKERIf it's a nominal increase in price,

50:14SPEAKERit's probably worth it for remote desktop

50:15SPEAKERand being able to connect to your PC remotely.

50:17SPEAKER- I think the MSRP difference is like 60 or 70 bucks,

50:21SPEAKERbut I think Windows keys are kind of all over the place

50:23SPEAKERthese days, right?

50:24SPEAKERSo they might've found it for substantially less than that.

50:26SPEAKER- Yeah, it makes sense.

50:28SPEAKER- They mentioned virtual machines already,

50:29SPEAKERso I'm guessing they already know the situation there.

50:31SPEAKERHyper-V, the hypervisor is part of Pro and not home,

50:35SPEAKERbut there are other solutions like VirtualBox, right,

50:37SPEAKERthat will let you do VMs.

50:39SPEAKER- Yeah, you can run VMs in VirtualBox

50:41SPEAKERand whatever, there's 15 other ways to do that these days.

50:44SPEAKER- Have you ever messed with Windows Sandbox?

50:47SPEAKERIs that the hypervisor thing?

50:48SPEAKERThe thing that lets you put applications in their own VM,

50:51SPEAKERbasically it's like jails.

50:53SPEAKER- Yeah, you kind of like can basically spawn

50:55SPEAKERa clean version of Windows within Windows

50:57SPEAKERto do whatever in and throw it away,

50:59SPEAKERwhich is like a temporary Windows environment.

51:01SPEAKER- You've never done that?

51:02SPEAKER- I haven't either.

51:03SPEAKERI guess I could see a use case maybe,

51:06SPEAKERbut that's probably a pretty niche feature.

51:09SPEAKER- Yeah, I think it's, so I do have,

51:12SPEAKERI have stock Windows installs in VMs

51:15SPEAKERthat I use for PC World articles and stuff like that,

51:17SPEAKERbut other than that, not really.

51:21SPEAKERJust to be clear, the hypervisor stuff

51:23SPEAKERis the least interesting part of what you get with Pro.

51:26SPEAKERI think the BitLocker and the remote desktop stuff

51:29SPEAKERis probably more relevant.

51:32SPEAKER- The other tactical tug question,

51:34SPEAKERVPN ads appear to be popping up all over the place

51:37SPEAKERthese days, but is it actually worth it?

51:39SPEAKERBesides getting access to content and sites

51:41SPEAKERthat might be restricted in your country,

51:44SPEAKERwhat is the point of using a VPN service

51:46SPEAKERand are they as secure as they claim to be?

51:48SPEAKERPrivacy would be the biggest one.

51:51SPEAKER- Kind of, yeah.

51:53SPEAKER- Like when you're going through a VPN,

51:55SPEAKERwhich is basically an encrypted tunnel to some end point,

51:58SPEAKERyour ISP can't see what you're doing,

52:00SPEAKERwhat traffic you are passing through that tunnel

52:02SPEAKERthrough the VPN provider.

52:04SPEAKER- Yeah, but then your VPN provider can see all that,

52:06SPEAKERso you're just passing it down the line.

52:07SPEAKER- Literally, literally the VPN provider now becomes

52:10SPEAKERwhat your ISP was before

52:11SPEAKERand that they can see everything you're doing.

52:13SPEAKER- And you degrade your performance as well.

52:16SPEAKER- Maybe, that might be contingent on different factors,

52:20SPEAKERbut yeah, it's possible that it could be slower for sure.

52:23SPEAKER- People use VPNs for gaming stuff

52:25SPEAKERto try to get fewer jumps between them and game servers.

52:30SPEAKERI find that incredibly questionable as a product

52:33SPEAKERjust 'cause I think the likelihood of your VPN path

52:38SPEAKERand then the jump to the final server

52:41SPEAKERbeing faster than just letting the internet

52:43SPEAKERdo its routing thing is probably pretty low.

52:45SPEAKER- Yeah.

52:46SPEAKER- The other one that is actually,

52:48SPEAKERthat people do use a lot is for content stuff.

52:50SPEAKERSo for example, if you have Hulu or something

52:53SPEAKERand you wanna watch East Coast feeds of TV shows,

52:57SPEAKERyou can get a VPN that gives you an East Coast IP address

53:00SPEAKERand do that.

53:02SPEAKEROr if you wanna watch BBC stuff without paying for BBC,

53:06SPEAKERyou can use a VPN to do that.

53:09SPEAKERAnd then there's a whole world of piracy protection

53:12SPEAKERtype stuff that people use VPNs for.

53:14SPEAKER- Yeah.

53:16SPEAKERTo answer the, are they as secure as they claim to be,

53:18SPEAKERquestion on a technical level, yes.

53:20SPEAKERLike the encryption, like the tunneling,

53:22SPEAKERall that stuff is very well developed,

53:24SPEAKERlike very mature, you know, like.

53:26SPEAKER- Yeah, if you're using robust encryption,

53:28SPEAKERthere's robust as the encryption and as the end points are.

53:32SPEAKER- Yeah, like modern stuff like WireGuard

53:34SPEAKERis like basically bulletproof is my understanding.

53:36SPEAKERBut again, you are just placing your trust

53:39SPEAKERin a different entity than you were previously,

53:43SPEAKERbut you're still trusting somebody

53:45SPEAKERon the other end of your connection to,

53:47SPEAKERfor example, like, and I don't know what you're doing

53:50SPEAKERwhere this might be relevant, but like, do they keep logs?

53:53SPEAKERDo they turn over logs to the government

53:54SPEAKERor law enforcement if asked?

53:57SPEAKER- Yeah. - For example.

53:57SPEAKERLike those are, you know, those are things to think about

54:01SPEAKERif you're really concerned about that kind of thing.

54:03SPEAKER- So let me ask you a question.

54:06SPEAKERWhat if the other end point was you, Brad?

54:08SPEAKERWhat if?

54:09SPEAKER- Yeah, so I have a VPN set up in my house

54:12SPEAKERthat I can connect to when I'm away.

54:14SPEAKER- Yeah, same.

54:15SPEAKER- That turns out to be incredibly useful.

54:16SPEAKER- Oh yeah, for a lot of reasons.

54:18SPEAKER- Because it lets me access things on my server

54:20SPEAKERand on my desktop PCs and the other machines in the house

54:23SPEAKERwithout having to like poke a bunch of holes in the firewall

54:27SPEAKERand I like highly recommend that.

54:30SPEAKERIf you have a Pi-hole set up or if you have Home Assistant,

54:32SPEAKERit's really easy to add a WireGuard install on top of that

54:36SPEAKERthat will basically give you an internal IP address.

54:39SPEAKER- Yeah, Tailscale, I think we've talked about before,

54:41SPEAKERTailscale is a service built on top of WireGuard

54:44SPEAKERthat makes it even easier to deploy that as well.

54:46SPEAKER- Yep.

54:47SPEAKER- It's the thing you were saying about if you were going to,

54:49SPEAKERfor example, remote desktop into your LAN,

54:51SPEAKERyou should do it through a VPN to your house.

54:54SPEAKERWe've talked about all this before,

54:55SPEAKERbut I guess maybe a refresher is good.

54:56SPEAKERLike another great use case for VPN to your house

54:59SPEAKERis like unsecured airport Wi-Fi or hotel Wi-Fi, for example,

55:03SPEAKERor coffee shop.

55:05SPEAKER- Yeah.

55:05SPEAKER- So much any time in public I get on some public airport

55:08SPEAKERWi-Fi or whatever, I immediately pop the VPN to my home

55:12SPEAKERand then nobody on that network in the airport

55:14SPEAKERcan try to snoop my traffic or, you know,

55:17SPEAKERthat's a nice, very nice extra layer of security there.

55:20SPEAKERThe way I've got things set up,

55:22SPEAKERI also get the Pi-hole ad blocking benefits

55:24SPEAKERwhen I VPN through my house,

55:25SPEAKERbut that's a bit more esoteric.

55:28SPEAKER- Well, and then the other stuff is if you have like

55:30SPEAKERcameras set up in your house,

55:32SPEAKERthen you can flip the cameras on so that you,

55:35SPEAKERyou can access the cameras through the VPN

55:37SPEAKERso you don't have to put them out on the broader internet.

55:39SPEAKER- Yes, you can.

55:40SPEAKERYeah, getting to everything on your land is cool.

55:42SPEAKERI've actually, I've got my wire guard set up

55:44SPEAKERso I can do a split tunnel now where only traffic

55:46SPEAKERto my house goes through the VPN and everything else does.

55:49SPEAKER- Wow.

55:50SPEAKER- So I don't incur any kind of like latency

55:53SPEAKERor throughput penalties for like regular internet traffic,

55:57SPEAKERbut I can still access all my land resources whenever.

56:00SPEAKER- Does it still send DNS queries through the Pi-hole?

56:03SPEAKER- God, it's been a long time since I set it up.

56:05SPEAKERI think you have to manually specify.

56:06SPEAKERYes, it does.

56:08SPEAKERYes, so yes, actually.

56:09SPEAKERSo I get, yes, so I specified the Pi-holes

56:12SPEAKERin my house as DNS, so I still get the ad blocking

56:16SPEAKEReven for traffic that's going straight to the internet

56:18SPEAKERand not through the VPN.

56:19SPEAKER- The thing I just realized that I need to look at

56:21SPEAKERis if I can set a shortcut that automatically

56:24SPEAKERconnects me to the VPN when I leave the house

56:26SPEAKERand disconnects when I get home.

56:28SPEAKER- So wire guard does a lot of great,

56:30SPEAKERit's got built in like auto connect stuff.

56:32SPEAKERLike if you've seen the logic you can set up for that stuff.

56:35SPEAKER- No, I haven't looked at it at all.

56:36SPEAKER- So you can include or exclude like SSIDs

56:39SPEAKERor like wired versus wireless connections.

56:41SPEAKERYou can say automatically connect

56:43SPEAKERto this wire guard connection if I'm on this one SSID

56:47SPEAKERor unless I'm on this one, you know what I mean?

56:49SPEAKERThat type of thing.

56:50SPEAKERThat gets a little trickier

56:51SPEAKERwhen you have multiple wire guard connections like me

56:53SPEAKERwhere I've got the full tunnel and the split tunnel.

56:55SPEAKER- Gotcha.

56:56SPEAKER- It doesn't seem to know how to manage

56:58SPEAKERboth of those side by side,

56:59SPEAKERbut if you're just doing one connection,

57:01SPEAKERyou can basically say like, hey, anytime I'm on wired

57:04SPEAKERor any SSID, not my home one, just connect automatically.

57:07SPEAKER- Wire guard's very good.

57:08SPEAKER- That's great.

57:09SPEAKERIt's really great.

57:12SPEAKEROrchin asks, would you consider doing a patron episode

57:15SPEAKERwhere people send in pictures of their setups

57:16SPEAKERand you critique them?

57:18SPEAKERObviously anyone with a PC on their desk

57:20SPEAKERand set up on the floor would be automatically disqualified.

57:22SPEAKERAh, we are equal opportunity.

57:26SPEAKER- You might be.

57:27SPEAKER- Criticizers here, I don't know, I mean.

57:29SPEAKER- No, I'm.

57:30SPEAKERI would totally be down for this.

57:31SPEAKERMy only hang up is that it's like,

57:34SPEAKERit's incorporating a visual medium into an audio show.

57:39SPEAKERSo I don't know how that would go over for people.

57:40SPEAKERI mean, we could certainly post the gallery of images

57:43SPEAKERto go along with it.

57:43SPEAKER- But I'm not gonna like roast people is the other thing.

57:46SPEAKER- No, you know, it would be friendly and lighthearted

57:49SPEAKERI would think, but I don't know.

57:52SPEAKERWe'll take it under advisement.

57:53SPEAKER- Yeah, if people like this idea,

57:55SPEAKERlet us know and we can do that as a patron episode.

57:57SPEAKERIf they don't, then we'll never speak of it again.

57:59SPEAKER- I did see some people who seem to appreciate

58:01SPEAKERhaving the photo gallery to go along

58:03SPEAKERwith the vintage computer festival.

58:04SPEAKER- That's really nice, yeah.

58:06SPEAKER- So maybe there is some benefit in a visual aid.

58:09SPEAKER- Turns out people like show notes, who knows.

58:11SPEAKER- Yes, I mean, you know, like we always say,

58:14SPEAKERwe can always use more episode topic ideas.

58:16SPEAKERSo if there's stuff that incorporates like video

58:18SPEAKERand images in some way like this,

58:21SPEAKERplease feel free to suggest.

58:23SPEAKER- Yeah.

58:24SPEAKER- Another tactical tug question in this vein.

58:25SPEAKERHave you ever considered posting a raw unedited episode

58:28SPEAKERof the podcast?

58:29SPEAKER- Absolutely not.

58:30SPEAKER- Why not?

58:32SPEAKERPersonally, I think it would be fun to get a sneak peek

58:34SPEAKERbehind the curtain and hear what's going on

58:37SPEAKERthat we're missing out on in a normal episode.

58:39SPEAKER- It's mostly just us talking over each other a little bit.

58:42SPEAKER- Yes.

58:43SPEAKER- So the latency of the video call.

58:43SPEAKER- Yes, or a lot of um's and ah's or pauses

58:46SPEAKERthat get cut out or.

58:48SPEAKER- Hey, I've got to look this up real quick.

58:50SPEAKER- Yeah, I've started, so I started annotating the podcast

58:53SPEAKERat some point in the last year or two,

58:54SPEAKERwhich has made the editing like a thousand times faster

58:57SPEAKERor not faster, but easier.

58:58SPEAKER- Yeah.

58:59SPEAKER- And I don't know where all the problem spots are

59:00SPEAKERand I don't have to listen to the entire show.

59:02SPEAKERI still end up listening to damn near the entire show.

59:05SPEAKER- Yeah, me too.

59:06SPEAKER- Looking for stuff to fix, but the point is there,

59:09SPEAKERnow we definitely would not post unedited episodes

59:12SPEAKER'cause there are spots that's like five minutes of us

59:14SPEAKERlooking something up or I went to the bathroom

59:16SPEAKERor somebody got a package delivered or.

59:18SPEAKER- Yeah, if somebody had to run to the front door or.

59:21SPEAKER- The raw recordings are way looser now

59:23SPEAKERthat I can just easily go to the spots

59:25SPEAKERthat need cutting out or trimming.

59:27SPEAKER- Back in the old days, we kept it tight.

59:28SPEAKERWe just would sit down in your dining room table

59:30SPEAKERand we'd record for 45 minutes.

59:32SPEAKERAnd when that timer hit, we would just stop.

59:34SPEAKERThat was it, that was the end of the show.

59:35SPEAKER- Yeah, like no joke, I had a lot of stress

59:38SPEAKERprevious to this development in my workflow

59:40SPEAKERwhere it was like, okay, let's try to keep this one

59:42SPEAKERas clean as we can so it doesn't take forever to edit.

59:47SPEAKERI've recently gotten into,

59:48SPEAKERI really shouldn't spend so much time on this,

59:50SPEAKERlike doing like what I think of as conversational surgery

59:53SPEAKERhere and there, where I literally will just like

59:55SPEAKERshift phrases and words around

59:57SPEAKERwho try to make them sound less talk over-y

59:59SPEAKERand more natural.

1:00:00SPEAKERLike it's not as pervasive as you or as deep as you think.

1:00:04SPEAKERLike, I'm not like building entire conversations

1:00:08SPEAKERout of component phrases or anything like that.

1:00:10SPEAKERBut occasionally you can like move a laugh around

1:00:13SPEAKERor make things overlap in a way

1:00:14SPEAKERthat sounds a little more natural.

1:00:16SPEAKER- Yes, Smithers, you really turn me on.

1:00:21SPEAKERYou know, it's always tempting.

1:00:23SPEAKERLike it's funny 'cause when we started

1:00:26SPEAKERdoing the Tested podcast in the Whiskey Basement

1:00:28SPEAKERin Sausalito, we had had a podcast producer at Future.

1:00:34SPEAKERWe had somebody who we paid a couple hundred bucks

1:00:36SPEAKERan episode to just take five audio files

1:00:39SPEAKERand hack them together into a podcast.

1:00:40SPEAKERAnd I never had done the GarageBand or whatever tool.

1:00:44SPEAKERI think we used GarageBand then still.

1:00:47SPEAKERAnd the first couple I did, I did them

1:00:49SPEAKERand then I sent them over to Ryan

1:00:51SPEAKERwho was like in charge of us for podcasts, right?

1:00:55SPEAKERAnd he was like, you need to let the room breathe, man.

1:00:59SPEAKER- Yeah.

1:01:00SPEAKER- I was like, what does that mean?

1:01:01SPEAKERHe's just, just let the room breathe.

1:01:04SPEAKERAnd he said that because I had gone through

1:01:06SPEAKERand edited all the ums and the ahs

1:01:08SPEAKERand it sounded like people,

1:01:09SPEAKERyou can go back and listen to those episodes.

1:01:10SPEAKERThey're still on archive.org

1:01:11SPEAKERor wherever old podcasts go to die.

1:01:13SPEAKERBut it sounds like we're talking so, so fast

1:01:15SPEAKER'cause there's no conversational pace in it.

1:01:17SPEAKERAnd it's a real fine art to doing the fixing,

1:01:23SPEAKERto fixing the glitches of video call recorded podcasts

1:01:29SPEAKERwithout making the podcast sound

1:01:31SPEAKERlike we're robots talking to each other.

1:01:33SPEAKERYou do a nice job.

1:01:34SPEAKER- Thank you.

1:01:35SPEAKER- What I'm saying.

1:01:35SPEAKER- Thank you.

1:01:37SPEAKERYeah, I think I'm probably due for the pendulum

1:01:39SPEAKERto swing back a little bit more toward just natural,

1:01:41SPEAKERlike keep our normal flow.

1:01:43SPEAKERPeople never complain when I do less editing

1:01:46SPEAKERrather than more, I almost never hear complaints about it.

1:01:49SPEAKER- Well, and theoretically at least the entire,

1:01:53SPEAKERlike 80% of what I'm thinking

1:01:55SPEAKERthe entire time we record a podcast is don't say um,

1:01:57SPEAKERdon't say um, don't say um.

1:01:59SPEAKER- So here's the crazy thing.

1:02:00SPEAKERAnd please don't be offended by this.

1:02:02SPEAKERLike this is gonna sound like some editor's privilege

1:02:04SPEAKERor something, but I cut out a ton of my pauses

1:02:07SPEAKERand umms and very few of yours

1:02:08SPEAKERbecause I think yours sound fine.

1:02:10SPEAKER- Well, you're used to,

1:02:11SPEAKERlike it's just the thing that you're used to hearing.

1:02:12SPEAKER'Cause when I do it, I do the exact opposite.

1:02:14SPEAKER- Like when I look at your stuff and you say um,

1:02:18SPEAKERI was like, oh, well he sounds like a normal person

1:02:19SPEAKERwhen he says um, and that's not gonna bother anybody.

1:02:22SPEAKERSo I'm just gonna leave that in

1:02:23SPEAKER'cause it's how normal people talk.

1:02:25SPEAKERAnd then I'm gonna take a scalpel to my stuff

1:02:28SPEAKERbecause I think that I sound awful.

1:02:30SPEAKER- Well, and it's funny 'cause like we've fooled

1:02:32SPEAKERwith that Descript thing, which is a podcast editing tool

1:02:35SPEAKERthat uses machine learning to voice recognize.

1:02:38SPEAKERAnd then you can kind of edit with texts.

1:02:41SPEAKERYou can text edit the audio podcast and it generates a file

1:02:44SPEAKERand it removes all the umms and the ahhs and stuff.

1:02:47SPEAKERAnd it sounded weird.

1:02:48SPEAKER- Yeah.

1:02:49SPEAKER- Like you can't do it for all of them.

1:02:51SPEAKERIt's just, anyway.

1:02:52SPEAKER- Yeah, you gotta have some of that stuff in there.

1:02:54SPEAKERSome of that filler. - It's a light touch.

1:02:55SPEAKER- Yeah. - Yeah.

1:02:57SPEAKERAll right, do a couple more quick ones here

1:02:59SPEAKERbefore we get out.

1:03:00SPEAKER- Yeah, I'm starting to get,

1:03:01SPEAKERit's starting to get, it's getting stuffy in my office now.

1:03:04SPEAKER- Yes.

1:03:06SPEAKERQuestion from Oscar.

1:03:08SPEAKERYou know how connectors are either male or female?

1:03:11SPEAKERIs the Apple MagSafe charger male or female

1:03:13SPEAKERor is it the cloaca of the charging world?

1:03:16SPEAKER- Oh man.

1:03:18SPEAKER- Did I say that right?

1:03:19SPEAKER- Cloaca is I think how you say that one.

1:03:20SPEAKER- Cloaca, that's how you say it?

1:03:22SPEAKER- Yeah, I'm not sure.

1:03:23SPEAKER- Oh, you're right.

1:03:24SPEAKERYeah, cloaca, wow, I had no idea.

1:03:25SPEAKER- Yeah.

1:03:27SPEAKERCloaca is the one genital organ for a bird, I believe.

1:03:32SPEAKER- The one orifice on the bird.

1:03:34SPEAKER- Well, no, the other end is also an orifice.

1:03:37SPEAKER- Oh, sorry, yes, yes.

1:03:38SPEAKER- It's the downstairs end.

1:03:40SPEAKER- Yes, yes.

1:03:41SPEAKER- I don't know about that.

1:03:42SPEAKERI think I'd probably do,

1:03:45SPEAKERI think the magnet end that the wire is on

1:03:48SPEAKERis probably the male end

1:03:50SPEAKERbecause the magnet nestles into the laptop side.

1:03:55SPEAKER- Wait, is the magnet in the cable, not in the laptop?

1:03:58SPEAKER- The magnet, there's a proud ridge around the magnet.

1:04:01SPEAKERMaybe I might be thinking about the old MagSafe.

1:04:04SPEAKERI don't know what the new ones look like.

1:04:06SPEAKER- Actually, this might be a really dumb question.

1:04:07SPEAKERWhen Apple or anybody in electronics like this

1:04:10SPEAKERdoes magnetism, are they using magnets on both ends

1:04:12SPEAKERor is it just like magnet and magnetic material,

1:04:15SPEAKERsome kind of metal?

1:04:16SPEAKER- So it depends.

1:04:18SPEAKERThe magnet, okay, so there's also,

1:04:20SPEAKERthere's multiple MagSafes, MagSafe is, Jesus,

1:04:23SPEAKERthere's multiple MagSafes now

1:04:26SPEAKERthat Google reminds me when I search this.

1:04:29SPEAKERThere's the one that goes into the MacBook,

1:04:31SPEAKERbut then there's also the one

1:04:32SPEAKERthat goes onto the back of the phone.

1:04:35SPEAKERAnd they use those smart magnets with that

1:04:37SPEAKERso it has orientation and it can kind of rotate.

1:04:40SPEAKERBut I don't know, I think for the laptop one,

1:04:48SPEAKERI think the cable end is the male

1:04:50SPEAKER'cause it does have that ring around the edge.

1:04:52SPEAKER- Sure, I'll buy that.

1:04:54SPEAKER- Yeah, I don't think the phone one is male or female.

1:04:57SPEAKERI think it's a Chloe guy, I think that's probably right.

1:05:00SPEAKERAnd I'm not sure that that one uses smart magnets either

1:05:02SPEAKER'cause when I look at it, when I think about it,

1:05:03SPEAKERit rotates, I have my phone on one right now

1:05:05SPEAKERand it's spinning like crazy.

1:05:06SPEAKERSo I think it was the smart magnets

1:05:08SPEAKERthat would lock in place.

1:05:10SPEAKER- All right, last question.

1:05:13SPEAKERInevitably, it's a food question.

1:05:15SPEAKER- Oh great, so hungry.

1:05:17SPEAKER- It's from Slime Elemental.

1:05:19SPEAKER- Okay.

1:05:20SPEAKER- There's definitely,

1:05:21SPEAKERthere's definite tech angle to this one.

1:05:22SPEAKER- Would you eat a Slime Elemental?

1:05:24SPEAKERWould you eat like a Dungeon Siege, Dungeon Warrior?

1:05:28SPEAKER- Oh, what?

1:05:29SPEAKER- Goo, slime?

1:05:30SPEAKER- Wait, are we talking a Dragon Quest slime?

1:05:31SPEAKER- Dragon Quest slime, thank you.

1:05:33SPEAKER- Like the Toriyama slime with a little happy face?

1:05:34SPEAKER- Yeah, would you eat a slime, a little happy guy?

1:05:36SPEAKER- I mean, could you eat it?

1:05:37SPEAKER- I think you could grill it up.

1:05:38SPEAKER- I don't think we know exactly

1:05:39SPEAKERwhat kind of consistency those slimes have.

1:05:41SPEAKERLike, is it like a jellyfish

1:05:42SPEAKERwhere you could actually like chop a piece off

1:05:44SPEAKERor is it so amorphous that...

1:05:46SPEAKER- Yeah, I'm changing my answer

1:05:47SPEAKER'cause I've had jellyfish before and I did not like it.

1:05:49SPEAKERI profoundly disliked it.

1:05:50SPEAKER- Yeah, I didn't like profoundly hate it,

1:05:53SPEAKERbut I didn't love it.

1:05:54SPEAKER- It just was, it just didn't,

1:05:56SPEAKERit was a strong negative texture for me.

1:05:59SPEAKER- Texture is, texture is about exactly what you think it is.

1:06:02SPEAKER- So I would not eat the slime is the answer.

1:06:04SPEAKER- Yeah, I think I'm probably with you.

1:06:06SPEAKER- I think you can eat anything if you try hard enough.

1:06:07SPEAKER- Yes, okay.

1:06:08SPEAKERSlime Elemental asks, channeling my inner cake batter here,

1:06:12SPEAKERhow do you like to microwave things?

1:06:14SPEAKERHow do you ensure that microwave food

1:06:15SPEAKERhas heat evenly distributed

1:06:17SPEAKERrather than being hot and cold at the same time?

1:06:19SPEAKERIf I microwave anything that's fridge cold or colder,

1:06:23SPEAKERI usually end up doing at least two or three

1:06:25SPEAKEReat then stir then turn cycles, which feels inefficient.

1:06:29SPEAKERI don't have a great answer for this

1:06:30SPEAKER'cause that's pretty much what I do too.

1:06:32SPEAKER- Okay, I'm always a seven except for butter.

1:06:34SPEAKERWhen I need to melt butter, it's full power.

1:06:37SPEAKER- Oh, wait, a power level seven?

1:06:38SPEAKER- Power level seven.

1:06:39SPEAKER- Oh, wow.

1:06:40SPEAKER- So I do power level seven and then I let it,

1:06:42SPEAKERif it needs more time to just,

1:06:44SPEAKER'cause the way the microwave works,

1:06:46SPEAKERthe microwave's hit the outside

1:06:47SPEAKERand it excites the water and the edges, right?

1:06:49SPEAKERAnd then that heat has to migrate in,

1:06:51SPEAKERwhich is why the idea is you turn it off and on,

1:06:53SPEAKERoff and on, right?

1:06:54SPEAKERSometimes I do it for a while

1:06:57SPEAKERand then I let it sit for like three minutes

1:06:59SPEAKERthen I'll hit the button for another couple of minutes,

1:07:00SPEAKERbut it's almost always seven for me.

1:07:02SPEAKER- Interesting, and you get a pretty even heat that way?

1:07:04SPEAKER- I love it.

1:07:05SPEAKER- I am, my shit is even Steven.

1:07:08SPEAKER- I never use anything but full power.

1:07:10SPEAKERIt's just dealing with power levels

1:07:12SPEAKERis almost always hitting too many buttons.

1:07:14SPEAKER- Oh no, you gotta hit power level

1:07:16SPEAKERthen you hit the time button and then you type in the time

1:07:18SPEAKERand then you hit start, it's easy.

1:07:20SPEAKER- I think I'd rather do the stir cycle.

1:07:23SPEAKER- Well, but what if you're eating something that's not,

1:07:25SPEAKERlike what if you're warming up a piece of meatloaf?

1:07:27SPEAKERYou can't stir meatloaf.

1:07:28SPEAKER- Fair, you're not wrong.

1:07:32SPEAKER- The butter though, you have to do the butter

1:07:33SPEAKERon full strength 'cause when you do it,

1:07:35SPEAKERwhen you do the cycles, the 70% cycle or 50% or 30%,

1:07:40SPEAKERit always explodes and splatters all over the inside

1:07:43SPEAKERof the microwave open. - Yikes, yikes.

1:07:45SPEAKER- Full strength for whatever reason it doesn't.

1:07:46SPEAKER- How weird.

1:07:47SPEAKER- Yeah, I don't know why.

1:07:48SPEAKER- What are you microwaving butter for?

1:07:49SPEAKER- Popcorn mostly.

1:07:50SPEAKER- Okay, awesome.

1:07:51SPEAKER- Also pancakes, my pancake recipe is melted butter.

1:07:56SPEAKER- We've recently become a countertop butter household.

1:08:00SPEAKER- Love the countertop butter.

1:08:01SPEAKER- Like a non refrigerated butter.

1:08:03SPEAKER- First of all, and I think I might have you to thank

1:08:05SPEAKERfor this, like we've kind of gotten off of plant butter.

1:08:08SPEAKER- Yeah.

1:08:09SPEAKER- 'Cause I think it's maybe not as-

1:08:10SPEAKER- You mean margarine is what that's called.

1:08:11SPEAKER- Yeah, right, yes.

1:08:12SPEAKERLike it's kind of not as good for you

1:08:13SPEAKERas you are led to believe, right?

1:08:15SPEAKER- Yeah, it's full of polyunsaturated fats.

1:08:17SPEAKER- Which is like worse than actual butter.

1:08:19SPEAKER- Those are the bad fats, yeah.

1:08:20SPEAKER- Yeah, yes, so we've A, moved back to butter,

1:08:22SPEAKERB, started keeping it on the countertop

1:08:24SPEAKERand like a French butter keeper.

1:08:25SPEAKER- You mean a bell?

1:08:27SPEAKERLike the thing that you put in the water?

1:08:28SPEAKER- Yes.

1:08:29SPEAKER- Yeah, I love the bell.

1:08:30SPEAKER- Yes, it's fantastic.

1:08:31SPEAKERIt's only bad for like one month in the summer

1:08:33SPEAKERwhen it's really warm and then sometimes it falls out

1:08:35SPEAKERand there's a set.

1:08:36SPEAKERSo for people who don't know, this is like a jar,

1:08:40SPEAKERit's with a handle on the top and it nestles

1:08:42SPEAKERinto another jar that you put a little bit of water

1:08:45SPEAKERin the bottom and basically you lower the bell down

1:08:48SPEAKERinto the water and that means the water

1:08:51SPEAKERand the butter is never exposed to just naked air.

1:08:54SPEAKER- Yeah.

1:08:55SPEAKER- Except for when you're using it.

1:08:55SPEAKER- Right.

1:08:56SPEAKER- It's very good.

1:08:57SPEAKER- Is it okay for the water to slightly touch the butter

1:08:59SPEAKERa little bit?

1:09:00SPEAKER- So you don't want like the whole surface of the butter

1:09:02SPEAKERtotally jutting into the water necessarily, but.

1:09:05SPEAKER- It's fine.

1:09:05SPEAKER- A little bit of water on the butter is okay?

1:09:07SPEAKER- The water is gonna beat up on the butter.

1:09:10SPEAKERYou change the butter.

1:09:11SPEAKERSo this is like the rice cooker.

1:09:12SPEAKEREvery time you use the rice cooker,

1:09:14SPEAKERyou clean the top and the bottom.

1:09:15SPEAKERYou don't just leave the top in there

1:09:16SPEAKERand let the horrible stuff grow up on the top.

1:09:18SPEAKER- Yeah.

1:09:19SPEAKER- With this, every time you empty it out,

1:09:22SPEAKERthe whole thing goes through the dishwasher,

1:09:23SPEAKERboth the top and the bottom of the bell.

1:09:25SPEAKER- Yeah.

1:09:25SPEAKERYou're also supposed to change your water like once a week.

1:09:28SPEAKERI mean red.

1:09:29SPEAKER- I change the water every time I change the butter,

1:09:30SPEAKERwhich it turns out once a week would be,

1:09:33SPEAKERwe'd be living much healthier lives.

1:09:34SPEAKER- I see.

1:09:35SPEAKERI see.

1:09:36SPEAKERWe don't go through the butter quite that fast.

1:09:38SPEAKER- Well, there's more of us.

1:09:39SPEAKER- Yeah.

1:09:40SPEAKERLike French, if you haven't seen what we're describing,

1:09:43SPEAKERlike French butter keeper, French butter crock,

1:09:45SPEAKERsomething like that.

1:09:46SPEAKER- It's called a butter bell, is the American name.

1:09:49SPEAKER- Yeah, or I think that's a specific brand it looks like.

1:09:52SPEAKER- Oh really?

1:09:53SPEAKER- Yeah, butter bell is a specific brand of thing

1:09:55SPEAKERthat we're talking about here.

1:09:57SPEAKERAnyway.

1:09:58SPEAKER- Yeah, there you go.

1:09:59SPEAKERWell, does yours have stuff on it?

1:10:01SPEAKERDo you have like one with a B, with B's or something

1:10:03SPEAKERor do you just get a colored one?

1:10:04SPEAKER- It's just a, it's a little,

1:10:05SPEAKERthis one was also handed down to us in terms of,

1:10:08SPEAKERit's just, it's just like ceramic,

1:10:10SPEAKERlike plain white ceramic with a little blue stripe.

1:10:12SPEAKER- Okay.

1:10:14SPEAKER- If I'm, if I'm reheating something like pasta,

1:10:16SPEAKERlike, you know, something that where moisture

1:10:17SPEAKERkind of cooks off of it, like after you cook pasta,

1:10:20SPEAKERyou know, it continues sort of losing moisture as it cools.

1:10:23SPEAKERI'll add some extra water back in there,

1:10:25SPEAKERboth rehydrated and also having extra water in there.

1:10:28SPEAKERI assume the way that microwaves react with water

1:10:30SPEAKERhelps it heat a little bit faster.

1:10:32SPEAKER- Sometimes, yeah.

1:10:33SPEAKERIt's, it's like when you're reheating rice

1:10:35SPEAKERin the rice cooker, which people don't yell at me.

1:10:39SPEAKER- I didn't know how I never thought about that.

1:10:39SPEAKER- It's sort of reheating rice in the microwave oven,

1:10:41SPEAKERnot the rice cooker.

1:10:42SPEAKER- Okay.

1:10:43SPEAKER- People get, people have feelings

1:10:44SPEAKERabout reheating old rice.

1:10:49SPEAKERIt feels like you should put water in there,

1:10:51SPEAKERbut I find that it's just 'cause the starch

1:10:53SPEAKERwhen it's in the fridge gets kind of thick and gloopy.

1:10:56SPEAKERAnd usually when you warm it up,

1:10:58SPEAKERit doesn't need it, turns out.

1:11:00SPEAKER- Yes.

1:11:00SPEAKERI have taken to the stove top for reheating rice.

1:11:03SPEAKERThat's kind of-

1:11:04SPEAKER- Madness.

1:11:05SPEAKER- What?

1:11:06SPEAKERI'm kind of doing like a semi-fried rice at this point.

1:11:09SPEAKERI'll just put some olive oil in the pan

1:11:10SPEAKERand just heat the rice that way.

1:11:12SPEAKERAnd then you can season it at the same time.

1:11:14SPEAKER- Okay, so this is,