Disappointing Whiskey, Pizza Debates, and Tech Conference Adventures - Whiskey Web and Whatnot

Welcome to Syntax! Welcome to a brand new episode of the front-end happy hour podcast. Welcome to this week's J.S. Party! Live from Ship Shape Studios, this is WhiskeyWeb and whatnot. With your hosts Robbie the Wagner and me, Charles William Carpenter the third. That's right Charles, we drink whiskey and talk about web development. I mean, it's all in the name, it's not that deep. This is WhiskeyWeb and whatnot. Do not adjust your set. WhiskeyWeb and whatnot is brought to you by Wix. We're big fans of Wix here on the show. We've had YoEv and Amy on before on episode 98. If you're interested in more about Wix, definitely check that episode out.

But I'm here today specifically to talk to you about the new Wix Studio. Digital marketers, this one's for you. I've got 30 seconds to tell you about Wix Studio, the web platform for agencies and enterprises. So here are a few things you can do in 30 seconds or less when you manage projects on Wix Studio. Work in sync with your team on one canvas, reuse templates, budgets and sections across sites, create a client kit for seamless handovers, and leverage best-in-class SEO defaults across all your Wix sites. Time's up, but the list keeps going. Step into Wix Studio to see more. What's going on, everybody?

Welcome to Beers, Bites and Brots with the white, bratwurst, Robbie the Wagner, and Charles William Carpenter, the third. Welcome everybody to Monday Night Football. We got a great game for you here today. Anyway, I like that Beers, Bites and Brots. I might start that podcast. The BBB board or something. I like, I like Brots a lot enough. I like Brots enough to do a whole podcast about them possible. Okay. Yeah, I mean, it feels like there would be not enough possible Brots to try to talk about in a full podcast, but I don't know, I could be misinformed. Yeah, I think you're probably onto something there,

and then you've got to drink a lot of beers and yeah, I don't know. It's a little easier to get through that. So there is those things. Let's skip through the intro, right? Yeah, this is just us today. Yeah, no, no tech, no tech, new headset thing that he is fiddling with and making noise. I can't get this out of the bottle. Maybe in five minutes or so. There we go. Yes, so I was turned on to this headset by a trip to Seattle. I was auditioning new co-hosts and as that Microsoft build, recording some episodes, video free, you're welcome. And we use these headsets because it was all the event, provided all the equipment.

It was super cool. And I'm like, oh yeah, kind of like this hands-free. Plus Robbie's always trying to stop me from monitoring my own voice, which I want to do. The only time I want to hear my own voice. But so today we're having the Van Brunt still-house whiskey. It's made from green. American made from grains for sure. So I've never looked up anything about it. Yeah, it's only 80% proof. 40% alcohol. So it's pretty weak. Let's see here, whiskey is like nothing you ever tasted. Oh, that's why you said that. It's a recipe of farmhouse traditions. I just thought you were being clever. The grain bill is primarily malted barley and wheat.

Oh, that could be interesting with a little corn and rye to add balancing complexity. It's aged at least one year. Whoa, guys, don't get too crazy. We never filter our whiskeys. So there could be poison in here. Yeah, lots of poison, not very old dead copyright. 2012 Van Brunt still-house. So it's from Brooklyn. I mean, this is a very spire to be, though. Like, I'm going to sell you this little teeny tiny whiskey that's like the size of a Coke bottle and charge you, I don't know if it was expensive or not, but I assume it was like, well, we have the power of the internet. Well, you fill airtime.

I will look it up. Yeah, but anyway, I don't have a distillery or a place to do any of this. But if you had enough room for like, I don't know, 10 barrels and that's all you could do, you could sell them in teeny tiny bottles and still make decent money because you could charge whatever for them. Okay, so here's where I'm actually going to say this is a good thing because there are so many distilleries out there now. And so I just found the order in the price. So this is a $375, $36. To me, I would rather have less at a lower price to get a sample of your stuff rather than paying double that. So now we're over $70 for me to try Van Braun still-house whiskey.

And I'm like, I'm going to still keep my money. So yeah, no, so I support this. If you're a newer player and that would be like the last 10 years, or even, this is a good way to like, give people a Dorian to your product. Yeah, but this is not big enough for Ken Wheeler. Need a bigger one. His meatballs would like swallow this up and can't even read it and they would feel very tough because of that, I think. Okay, so nothing about the match bill, the specifics, but they gave us a little breakdown, so that's good. Let's try the tasting and smelling aspect of it. I smell fruit salad. That one for you.

Okay, you know those whoppers like melted milk ball things? Smell a little like that. Oh yeah, a little melted chocolate. Yeah. Yeah, what the fuck even is malt, right? Like, I don't know, actually, recently. No, because this is funny. I think it was a shake shack or something. I took my daughter this weekend to shake shack to get her a shake and me a shack. No, I got a burger and a chocolate thing. And you can add whipped cream and then it was like, you can add malt. And I kind of remember this as a kid, you can get milkshakes or malt. Yeah. And I still don't really know the difference. It's, yeah, it's an additive.

And I feel like I've looked it up a couple times and I still forget what it is. It's like, you know it when you taste it, but it's like, what the fuck is it? I don't know. Does this taste like that? I'm getting it from your face. Yeah, I'm not sure. I like what I just put in my mouth. All right, I'm gonna try. Oh God. Yeah, still house American whiskey. This is, I would, yeah, I don't know. I'm gonna give it a minute to open up, but right, okay, so it tastes like a candy corn if you took the sugar out, I think, right? Like, that's what I don't know. I've gotten really good at this lately. Yeah, it seriously is.

It's exactly what I imagined when I was drinking. Oh, very bland, but also very like, in the back of my throat, I get a pungent, terrible taste. Yeah, like it's very young and that comes across. Or like when you're chewing, like, did you ever get those like wax lips and then you would kind of chew on it at some point because you thought, like, oh, I got this at a candy store. I should be able to eat it as candy and then it turns out. I did chew on those little like wax soda things, you know, you'd like bite the top off and it would be. Yeah, a little juice in there or something. Yeah, so like that also, yeah, those little wax things.

That's kind of what it reminds me of as well. Yeah, it's my correlation with it. If you were trying to make a whiskey candle that actually smelled like shit, it's kind of what they're going for. Right, yeah, just say like the smell was, the smell's actually not pleasant. Yeah, it's like, it is that now that you think about it, that it probably is similar to if you ate a whiskey candle, it would not taste good, but it probably smells okay, depending on which one you eat. Yeah, yeah. Sort of like, well, I mean, you know, perfumes smell decent, but if you eat them, it's not good. Same with play don't.

It smells great. Yeah, it tastes bad. Yeah. Edible play though. It's just, I would, I would actually be okay with that because my kids always let it dry out. So it's a waste either way. At least they can eat it. Here, make something and I'll eat it. So I don't have to clean it up later, you know? We should rate it. So I'm glad that we have very little of this. I don't even know. This is as bad as some of the non-alcoholics that we've had, non-alcoholics. I like some of the non-alcoholics when we are than this. Yeah, that last one we had actually had a better like orangey-like flavor to it. Maybe you could mask this in a cocktail or something,

but I'm almost like, why would you do that? Doesn't have really any, I think it's done a disservice also being so low-proof. Like it just, you know, it has no warmth in it. It has no richness and it goes away really fast. Like it's so young and you can tell. I'm glad they didn't sell us a whole bottle of this shit. And now I'm really, I doubly feel good about, yes, you're a newer place, 375s. Let me try it. Let me get in and out for 30 bucks or so. Although, had they paid me $30 and gave me this, I think I would still be upset. Yeah, I mean, this one to me feels like, did someone taste this before they sold it?

Or were they just like, you know, we've made it. It's aged a year, we need some cash. Let's sell it. Yeah, like, well, let's just get it out there so it happens. It says Brooklyn, like, you know, it's cool. It's good, they just don't know it. Yeah, I mean, that's what they think. Yeah, it might be like similar to people that love IPAs. IPAs taste like shit, but they like them. So like, maybe this is a specific palette, like some people like this, but not me. Yeah, what would they be narrowing in on? Like, untastey corn? Like, I don't know. When you have an IPA, you like hops, and the more hops, the better.

It's like certain scotches or styles of scotches, right? Like, oh, I love the smokiness, right? I love the peatiness. And I want a bunch of that. And that's how like, you know, the peat bombs of the world, like kind of, what is it? It was peat monster. I think it was like Lafroig or whatever. And so that's how those come to be. What is this? Almost like, you left a bunch of wheat, like, out in the rain, and it got mildewy. Yeah. And then you made a tea bag out of it. And brewed it so you could get even less of the flavor out, but still keep that pungent shittiness on the back end. Yeah. And maybe we should stop laying into them so hard.

We need to try something else, they're brand, but this one is not it for me. So this episode is brought to you by the Van Braun still house whiskey. This is one of the few places I would go to a tasting in person, like, try a little bit and be like, no, thanks. Like, I'd actually like a refund, because, you know, you pay for those tasting often. You'd be like, no. That being said, I am going to finish this, because I want to have some whiskey. Oh, God, am I? I maybe I'm not, fuck. Maybe you should get a mixer. Yeah, because I think that's what I would have to do. I know I've got like a slight headache too,

because we have this air quality warnings here. And I don't know, you know, because you're not supposed to have plants in the desert and people bring them anyway. It's messing with the environment. I just want to go where indigenous things grow. Should we write this one officially? Yeah, I think so. I'm going to give it one more sip. I was trying to buy some time for it to open up, but you know what I can say, positive about this? Okay, so that sip was more tolerable. I still don't love it, but it's better than Melort. Maybe that's their tagline. You know what? This is better than Melort. I mean, yeah, it's much better than Melort.

I was already very drunk and we tried Melort, and it still was the foulest thing I've ever put in my mouth. And you know, I'll go to a waffle house at 2 a.m., or white castles. I would eat a waffle house. I would eat a dozen. Yeah, I do too, but you know, I like trash foods sometimes, so. Okay, let's bring it back around. I'm interested to hear your rating on it. Okay, so if this were to get any points, it's for uniqueness, I guess, like they use different grains. It's, I don't know, it's certainly different than anything else I've ever tried. They're not wrong. Better than anything else I've ever tried, definitely not.

So I'm going to give them a one, not a full zero, because I like their brand. I like what they're trying to do. It's not like they put some effort into like the look and feel, doing some different mash build. They just didn't end up with a good product. So I'm hoping they improve from here. It does say every batch is different because they don't filter and so on and so forth. So I don't know what that filter you guys. Yeah, maybe filter it. Maybe that's what you should be doing. Filter out this shit. Yeah, because this is a lot, 88 on mine. That's a minus two. Okay, we ordered the same place. I figured we'd probably have it,

which is very surprising. I'm actually looking forward to asking Michael about from the Prime Barrel, DeWine's bought about this because it is, did you try this ever? Was it different? Because this was horrible. So anyway, yeah, I'm not going to give it a zero because Malort is a zero. And Malort is like, you know, when you give your friend cement mixer shot on the 21st birthday because you want them to throw up, like that is what Malort is. Yeah, no one enjoys it. It's like, you got to have this for the fun of the joke. Yeah, it's a joke of like, can you tolerate it or whatever? So, okay, it's not a zero for that.

And also I appreciate they didn't like sell me a full bottle and steal $70 from me. I mean, okay, like the album cover looks okay. Man, the songs are shitty. So, yeah, I guess it's not a zero. Maybe it's a one, maybe it's just a half, just a half. If not, fucking me over. And if this ever gets back to them in any way, which I doubt it, but you know, like send us a sample that is better, Mal, I would say, you know, I'm very open. We're not trying to shut the door and shit all over you. We're just saying this was not good. We just don't like this one. Yeah, batch 88 wasn't good. If you, if batch 89 was great, you want to send it to us,

I would try to get. Yep, same. Oh God. Yeah, yeah, it's, it takes a moment to recover, I think. Yeah, yeah. Speaking of things that take a while to recover from, I recently got back from Italy. And while it was fun, I was disappointed in the food this time. And you'll have to tell me how your experience goes. But like before, and maybe there's just because we hadn't been before and we were just like everything through rose colored glasses or whatever. But yeah, we, all of the pizza was phenomenal. And all of the no key was phenomenal before. Okay, now it was like, it wasn't bad, but it was like, I could get that at home.

It wasn't like great, amazing. And like a lot of people's margarita pizza, they started doing the like, just shredded mozzarella over the whole thing instead of like the fresh mozzarella. And I'm like, that's not a margarita pizza dog. Like, yeah, no, that's, yeah. So I don't know what happened. Like maybe some, my theory is like, a whole bunch of grandmas worked in the kitchens and they were like old and like pandemic hit and they were like, fuck this, I ain't working anymore. And like, or the dead, or that. And like all the recipes like, you know, grandmas never write recipes down. Or if they do, they forget little details.

So like people trying to recreate it aren't doing as good of a job now. Either that or it's become so touristy that they are trying to cater to Americans and make the pizza shittier so that Americans will like it. Because most Americans do like shitty pizza. And I don't know what it is. That's a lot of interesting theory that I don't, I mean, there's so much like specific nuance there. So it seems kind of unlikely to be on the mark. I mean, yeah, a margarita pizza definitely has to take in the, you know, the buffalo mozzarella or at least just any mozzarella in the slices. Yeah. Like, you know, you have the ball, you slice it up

and I want those plops, or you can break it off. But whatever, I want those plops. I don't want shreds. Not shredded, yeah. So that's a weird thing. Yeah, I don't know. I mean, it could be any number of things. If you went the exact same path, you went last time and you know, you had like, I don't know, you know, the way you remember it ends up being like, oh, that was all so great. And then where you had like no expectations at first. And then you're like, and it was so great. Let's go do it again. And then you're like, oh, well, I have expectations that this was so great. And now I'm doing the same thing.

And it could be that. Yeah. I would think there would be some of that. Because I don't think like unanimously or simultaneously across all of the regions that all grandmas are dead or retired now. Yeah. Or the key, the hundreds of years of pizza. And it's all the sudden gone with one generation, you know, like, ah, how could I find a colloble shit on that? And just to clarify though, like the food in general still way better than here in the States overall. Just like the pizza and no key were like our staples before we would get both of those everywhere, not everywhere, for lunch everywhere, not a dinner.

And then we would get like a keraffa wine and you would pay like zero euro for everything. Like it's so cheap and like so good. And now it's like expensive, not as good. You can't get keraffa wine anywhere. We found one place that had them. Like, I don't know if that's a weird pandemic thing too, where they think it's cleaner to have like bottles or they think it's fancier to have bottles and they can charge you more money. I don't know what happened, but. Yeah, I'm not sure. It will be interesting to, I don't know, like check that out, but we're going. We're going for a very specific purpose,

which is to like kind of live normal life and be mostly in a particular area with some friends down south, we're going to decide where we're going to meet up. But for the most part, we're going to be in the north and not that there's not good pizza or whatever else there, but we'll be probably having more, making our own things and not just like eating out three meals a day like on vacation for a month. Sure. So I don't know. We'll see. I can make my own decent. I learned years ago how to make no key and. It's so much work. Yeah, it's a lot of work. Yeah, I've only done it like, I want to say maybe that was,

it was a while ago, 10 years maybe. I don't know, I've probably made it like twice since then. It seems like a fun activity. So the easy way is to do like the just long thing and slice it. Yeah, and you just slice it. But like the way the fancy way is like little no key board and you're like, yeah. And that seems like a fun activity until you've done like five of them and you're like, this is going to take hours to get enough for everyone to have dinner. And this is exactly worth it. Yeah, yeah. You basically spend all day and you do it like in phases and stuff and it's like, yeah, special occasion.

But yeah, I mean, we will see. I don't know. I don't know that if I go somewhere and get Margarita pizza, pizza not to drink and I get shreds, I'm sending it back. I'm being like, no. Yeah, I was unsure if I like ordered it wrong somehow. But like it happened at several places. So like it had to have been some places had it right too. But like, yeah, maybe there's like some trend growing trend or you know, cost saving measure. I don't know, you know, hard to say. But Italians are so, they're all about traditional in the right way. So it just would seem weird for there to be like such a mass diversion.

So I don't know. We will, we will see time will tell there. When we went last time, we didn't have any reservations ahead of time, which was a big mistake. Because I figured like, I'm not trying to go anywhere that fancy. So like, it'll be fine. You can get in wherever. But like the places that are really good that are cheaper, like everyone still books up. So this time we went the opposite way. We went to two Michelin star places, like one out in the middle of nowhere, basically. It's like this little town that literally had like five buildings and it was one of them. And they had like, did you drive anywhere?

Did you actually, yeah, okay. Well, I didn't drive, but like our friends met us there. They met us in Florence and then rented a car and drove us down to Montalcino. And it was like another town over from there, something. But yeah, they had like little, was it like Pesto ice cream to start and like, I don't know, a bunch of weird shit. And like four or five dessert courses and we kept being like, guys, we've been here for like four hours. Can you stop bringing us courses? And they're like, no, we don't. And that's the thing. Slow, slow meals are what it's all about. And I'm into that. But like, I think we got there at like eight, 10 or something.

So it's like 130 before we get home. Like that's too much dinner for me. I don't need that much. Especially if you're going right to bed at that point. You're just like, I am stuffed. I am tired. I'm going right to sleep with 45,000 calories. Yeah. Yeah, I kind of respect the lifestyle of like everything closes, eat and drink as much as you possibly can and then just pass out. Yeah, yeah. That is true because like really you go out to dinner and there's not like a lot of things. It's not like you're going to hit up the bars or something. That's not really hard to do in a lot of towns until like go and find a bar just to hang out if you want it.

Like there's not many. And really people after dinner might like walk and get gelato and that's kind of it. Yeah. It's fun though. We ended up coming back early because Caitlin was home sick. So that was fun to rearrange everything. But we just skipped a room and nobody cares about Rome. So now there's a lot of human feces there and whatever. You know, it's kind of like, yeah, the food isn't good in Rome. And in my experience, for the most part, so that's a terrible fortunate thing. But it's probably some of the worst food in Italy. Yeah, yeah. It's like not like, oh, this is disgusting, but it's all, it's just very disappointing

and comparison and you don't try to get. Yeah. I will say though, I ended up having, the best place I went to was right near the pantheon. The last time we were there, I had watched Stanley Tucci's Italy and Sing on Max. You know, it starts with Naples and Pizza and all that stuff. And I was like, well, that's amazing. Also, funny thing that I'm going to rectify this time is that as many times as I've been to Italy, I've never had the like fried pizza thing. Like they do in Naples and if you saw that show, they have like this pizza, deep fried pizza thing. And I was like, what, why haven't I had this?

Let me just kind of like, you know, pizza hot bucket or something, but I'm sure it's good. What is the, okay, so it's right by the pantheon. Yeah, I don't know the name, but I know what you're talking about. Cause I was, I had the same logic. I think Rob Carey also had been there. And so like, I was like, hey, let's go to this place and Kate and I was like, I don't like the pictures of it. And I'm like, but the food is good. Like Stanley Tucci's been there. Like, let's just go. I don't know, we were looking, she wanted things that were like very gardening, had outdoor stuff and like fancy. Like, and I was like, those aren't going to have

the most authentic food, but. No, yeah, that is a thing a lot of times where there's not a great intersection of either ambiance or food. A lot of times you're picking one or the other and the touristy places tend to get the ambiance and the nice views and like all of that. So that place is good. And I always forget the name of it cause it's like Carbonara, but it has the red sauce, but it uses the same bacon-y. Like it was really good. Yeah, everything there was great. So I would say that was a miss on your part, but alas, maybe next time. Maybe it will go somewhere else. I don't know, it's hard to say.

I mean, that kind of dovetails into a topic that I had here. Did you see that Emberfest is in Ireland? This year? I didn't. I'm trying to, hopefully by the time people hear this episode, we will be official media sponsors of some kind there. And if not, please ignore everything I'm saying. But. When is that, when is it, Emberfest? October, I think, or September, September. Okay, yeah, I mean, that would be good. Yeah, we do need to gear up for whatever our fall tour schedule is. Our friend Taylor, he's going to something in October in Raleigh and Raleigh. Not really. Did you see that a little exchange?

I had to do all things open. Yeah, we, yes. We followed them cause I found them like a year or two ago and was like, this sounds like a cool conference and then forgot about them. Yeah, well, it looks like maybe we can do something there. So that would be also cool. Yeah, I'm not sure, like, you know, when this air, I'm sure. The render will be over. But like, render is the next biggest thing that we are not attending. I was just at Microsoft Build. We have done React Miami. I'm actually going this weekend to Big Sky Conf, which is going to be very interesting because it feels like very under the radar.

But there's a lot of people going to this. Yeah, I mean, I feel like there's a few people from Tech Twitter that like they decide they're going to go to something and then everyone else does. Yeah, seriously. Casey Dodds is going, Ken Wheeler was going, but he left me high and dry and homeless, but thanks other Wagner for helping me out, bro. Yeah, yeah, there's so many conferences lately. I feel like the rubber band from the pandemic like brought everything that was back and then times three. This just in whiskey.fund is now open for all your merch needs. That's right, Robbie. We're hearing reports of hats, sweaters and t-shirts, as well as a link to join our Discord

server. What's a Discord server? Just read the prompt, our man. Hit subscribe. Leave us a review on your favorite podcast app and tell your friends about our broadcast. It really does help us reach more people and keeps the show growing. All right, back to your regularly scheduled programming. At Sierra, discover great deals on top brand workout gear like high quality walking shoes, which might lead to another discovery. 40,000 steps, baby. Who's on top now, Karen? You've taken the office step challenge a step too far. Don't worry, though. Sierra also has yoga gear. It might be a good place to find your zen.

Discover top brands at unexpectedly low prices. Sierra, let's get moving. Your data is like gold to hackers. They're selling your passwords, bank details and private messages. McAfee helps stop them. The cure VPN keeps your online activity private. AI-powered tech scam detector spots fishing attempts instantly, and with award-winning antivirus, you get top tier hacker protection. Plus, you'll get up to $2 million in identity theft coverage, all for just $39.99 for your first year. Visit McAfee.com. Cancel anytime. Terms apply. Yeah, I mean, it's interesting, because there's been so many for the past, like, I don't

know, a few months or whatever. I don't know what month it is now or what conferences have existed, but it feels like there's been a lot. We have a little bit of a break, I feel like, for like a couple months, and then like, all the fall ones have, because they can't do it, like, you're going to hit Thanksgiving and hit the holiday wall, so it's all going to be like September, October. I forget. I think there were a couple of others I saw that were also in that time time. Was the longer you were talking about Josh, the squiggle conf? Was that also in October, I want to say? Yeah, the one with no alcohol, though.

Well, I think it being a dry event is different than no alcohol. Like, I think it's in Boston, so we got plenty alcohol. It's just like, not officially, I think they don't want to do happy hours and stuff, and we'll get the details on why later, but I can't understand that in that sense. Yeah, totally. I can get into that. I guess it was just like, yeah, it's a gray area for a whiskey-themed tech podcast to be a part of an event like that, but we'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see. We'll see.

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We'll see. We'll see. Yeah. We just want to go to wine places. Yeah. We went to one where they had like, they did some renovations a couple years ago and found like,入ins from 300 BC under their house or something. Yeah. Like pretty common occurrence. Yeah. Definitely Yeah. I love that! In Europe. They were like, oh by the way, the first signs of man were here. I remember being in Spain and that was happening all over the place. Just because like, they really hadn't done a lot of expansion and modernization. until, like, you know, Freco died in the 70s, and then it was like, oh, we could start doing shit.

And so, even 15 years ago, they were discovering, like, oh, entire Roman ruins, completely unadulterated and untouched, and we were going to build a parking garage here, but now we can't. I'll actually, in Como, there's a parking garage where they basically had to build over top of and around ruins. So it's like they preserved the ruins and you can see all the stuff or whatever and info about it, but then the parking garage is still kind of up over top of it. I find it so interesting that they build stuff on, like, I guess it's possible they didn't know it was there. Like, it was so covered and dirt. Like, in this case, of course, they didn't know it was there, but like,

yeah, like this house that's also, you know, from the 1500s or something. It's like, yeah, you tell them me that it was just like a big open plot of land for that long, and like, no one knew there was stuff there, and you just built on top of it. That seems weird, but I guess maybe. Or maybe there was some various structures there for a while, but at some point, right? Like, whatever was abandoned, new town comes into play. Maybe there were some signs of it at a particular time, but they're like, you know, whatever, we're going to put our little house on top. I guess they also probably didn't think it was historically significant. They're like, fuck these Roman guys.

Let's just fill in with dirt. Yeah. Yeah. That's just one part of our country. We're the Venetians or the, you know, yeah. Yeah. And so we're going to cover up that. We're embarrassed by that. And now we're going to put up our new town. We have weird pizza. We don't like them. Yeah. Although they were like, that's how they fueled their soldiers for a while. They're early version of pizza without sauce and stuff, you know, because tomatoes were not indigenous to Italy anyway. Were they not? I did not know that. No. Yeah. Tomatoes came from, I want to say, they came from the Americas for sure. And yeah. So it was like, you know, times where that kind of came over. So it's really a more recent history.

That form of pizza. Yeah. So anyway. Yeah. It was basically just like a bread with like herbs and olive oil on top, which is also good. Yeah. Some focaccia. Exactly. That kind of stuff. So anyway, much about travel. Yeah. All you ever do is go to Italy. Where would you go next? Well, hopefully Ireland, Caitlin's into it. And that would be an easy like we could bring Finn because it's like everyone speaks English. We don't have to worry about like cultural shit. It's just like we just go. Yeah. Well, this one might be problematic for me only because we, you know, we had recent. Yeah. Recent loss in the family. It's been a kind of a crazy week or so.

I don't even know. Have I told you? Oh, you did not tell me that that they passed. Yeah. So. Yes. So many. They were in phosphorus or something. Yeah. Yeah. Hospice and then it wasn't long after that really was like Thursday things started getting bad. And they started driving down and he passed on the way. So and cremation and like the spreading of ashes. There's all this discussion about this celebration of life thing. And that is one of the weekends being discussed. So we will see. Oh, in September. Yeah. Okay. Well, I can have Chris Manson be my co-host if I need to. Yeah. Yeah. Yeah. You can downgrade if you want. So it's fine.

Yeah. Yeah. Yeah. We are experimenting with diversifying the lineup that way we can travel and do things and maybe even record more content. I don't know what's hard to say. I mean, recording content is not the hard part. We have plenty of stuff recorded. It's getting it out for people to see and hear and appreciate. Yeah. So editing is hard even if you make it as simple as possible. It's very time consuming. And if you get professionals, they cost money. And so, you know, that's a challenge too. Yeah. I think Descript will get to the point where it'll be pretty flawless, but it's not quite there yet.

I know they're working on a new AI thing that they say will like totally change the way you do stuff. So maybe it helps. Well, Andrew, I mean, can we get maybe a beta trial in this? I think they send me an email for it. Like, do you want to try it? I just haven't had the time to be like, let me go read about it at all. So I haven't looked at it. Yeah, especially if you're like, oh, I got to maybe relearn a thing or, oh, now I have some time to actually edit. Yeah, I have to relearn it all the time because I forget what they call it. The thing like the properties menu on the right where you do all the stuff was just always open before.

And now it's always closed. So I'm like, where's my thing? That's where I do all my stuff. And you have to go into like the view menu and toggle it on. I'm sure there's an easier way like you just drag over something, but like that's annoying. And then you also used to be able to do, it was the same as Figma where if you like hold command and like scroll, it zooms in and out and then if you hold space, you can like pan around. They change it to where space plays like does the play button. So if you hold down space and try to pan around for a little bit, then it just goes play, it doesn't debounce.

It just plays like 500 times and so you're just stuck in a frozen loop like fix that bug, please. Yeah, there you go. That's a feature in on a bug. Well, once the van brunt still has whiskey company sponsors us, we can get a professional that will no longer have those issues. Yeah, we'll have a professional soon, hopefully, but we'll see how it goes. If you've seen a sudden drop and then a later rise in quality, you'll know when that's happened. Yeah, do you want to talk a little bit about Microsoft Build? I don't really know anything about it. Yeah, I mean, it's an interesting thing because it essentially it's a developer centric conference and they're announcing tools and software and all of this kind of fun stuff.

So it's much akin to like Apple's WWDC, I would say, because they're announcing hardware software things all along the way. Yeah, it was really cool. I enjoyed the experience quite a bit. It's invited to the keynote and like had a third row seat right up there for a multi hour keynote thing. There is a lot of AI centric like with every company, right? Everybody's just trying to throw a bunch of shit against the wall to see what's going to work out. It's interesting because as developers, we're very familiar with GitHub Copilot as a coding friend and everything else. But they use that same kind of like the way OpenAI uses GPTs as like this is the learning model and it's compartmentalized to whatever set of tasks and knowledge and whatever else.

To a degree, I mean, you know, chat GPT, you can ask it all kinds of things, but like there are specific GPTs too that you can create on your own like we have one for our show, actually, or I have one. I don't remember if I shared it or not, but it's the same thing with Copilets. So you can create a Copilot and you can feed it like say your company and sales data and then integrate that into SharePoint and Teams and all your other shit and you have your own Copilot. So there was so much talk about Copilets, Copilot, Copilot, Copilot, Copilot. And then some very interesting hardware that they've developed now that is specific towards language models.

And then it's the first time I'd ever heard the term small language model. So you don't need an LLM in all cases, you can actually do an SLM and then make that very performant until you have like less cost. Yeah, that's the new stuff. You have a tiny app you want to ship and you want it to just know everything. It doesn't need to know the world, it just needs to be good at what it's doing. Yeah, in its little world, it knows everything about. Yeah, which is cool. So there was all of that kind of stuff and that was really fun. Billion sessions going on at the same time. It was in the convention center there and like downtown Seattle and there's like two annexes I guess to that.

And so it was in one of those and it's like five floors. So there's a whole lot going on. So that was cool and ended up having a whole dedicated like podcasting space and all the equipment set up for us and just showed up and drank whiskey and hung out with some really cool people. Damian Edwards and David Fowler, I think will be the first one we release. Did they have other podcasters there? They did. Yeah, there was a, yeah, actually change log was there. Jared? Yes. Jared and Adam, other Adam. The first night we actually had like a little podcasters dinner. So hung out with them and gorged ourselves.

For some reason, even after a couple of courses of many other things, I got a ribeye because it had like a balsamic drizzle on it. I was just like everything about this sounds great. But then, you know, you don't like balsamic? You like four. Well, see, I don't know. That's a whole side tangent too because we learned a whole bunch about balsamic and Modena and like how they crazy age it for all these years. And families will have barrels that are like, you know, two centuries old that they've been using over and over and over for, you know, the balsamic aging. Yeah. So it's a very interesting process.

So yeah, let me clarify. I like balsamic, okay? Like if you're doing a tasting, it's from different ones. I like the ones that have like different berries and random shit in them. But like, I don't like it on a savory dish. Like if it's going to be a garlicky buttery thing, don't also add balsamic to it, is my opinion. Like, I like to keep my stuff separate. I would say that they didn't necessarily combine that. So I wouldn't, I wouldn't say this ribeye had garlic buttery like richness and just had the kind of like, I would say just like salted cooked well. And then with a drizzle of this overtop that kind of mixed really well with the fats like buttery fat degree, which was more.

So it was almost like that rich syrupiness mixed with salty. I don't know. Okay. That was good. But I was so full at that point from having all these other things. I was like three bites in and I'm like, I'm so full, but I don't like the waist. How am I going to do this? So yeah, it was just put in your pocket and they did it the hotel later. You know, I did basically take half the steak home with the thoughts of like late nine or something. I'm going to be like a little hungry. I did not. I didn't, I just unfortunately didn't do it. I felt socializing some and having just other meals like lighter meals from then on though.

It was like funny like getting ramen one time and poke bowls, things like that. And you're very jealous that I got to go to the Google offices. Yeah. Thanks to my time. I never worked out because like I was trying to volunteer at web dev con and stuff. And like it made my like time to get there, have lunch and like come back like very short. I was like, I don't think that's going to really work. Well, that's what you get for being helpful. I had like a two hour window. So you know, I just walked up to that. I needed to get a little food. And it was interesting because you know, it's aside from being all free.

It's like all these different lines. So you have like five choices. And I imagine it's similar to Netflix. Like they were like that. It was like, you always have some kind of like vegetarian and or Indian food line. And then you have like whatever the couple of things for the day are. There's usually like a beef and a chicken something. And then there's like, it's insane. And it's like, how do you give all this away for free and like make money still? I don't get it. But they all print money. Right. That's something like that. I mean, yeah, there was like always ramen line or something. And then I ended up trying like this cheeseburger pizza.

Like slice of that, which was very interesting. And then there was like a Indian like lamb dish that was really good. And then I had some kind of just plain like noodle dish. It was like a like a Dan Dan noodle. But it was like something like that. It was like, you know, a tofu spicy noodle dish. It was actually pretty good. All food was enjoyed. Yeah. To be fair, I haven't really tried a lot of the food at Amazon because I don't want to give them my money. Oh, you could pay. Well done. Yeah. But like you had to pay at Apple as well. But Apple's food was bomb. It was cheaper to like it was like you couldn't get stuff anywhere near that quality for that price off campus.

Yeah. Which is not the case at Amazon because you just walk out and you're like, there's tons of food everywhere. So it's like, and I don't I don't eat at all when I met work because I like boycott giving money to the area. Because I don't like RTO, but I was just say like what an extra slap in the face. We're going to make you drive in to here and sit in a mostly empty office and pay us money also for food and then drive home and try and enjoy that. I find it very fun though because like I think there's only a handful of people that even think that same way. Many Apple people post in like the remote advocacy channel about it.

Like I boycott everything I can and I like, you know, do all of this. Whatever and I'm like my man. Right, right silently. Yeah, but it's my boss's boss came in. It was like, hey, like, do you want to get some lunch? And I was like, no, I don't support the area because RTO is done. Like I sold them. Oh, wow. And he was like, oh, shit. Well, what if Amazon pays for it? And I was like, I'm on board. Let's do that. Yeah. I'll spend your money. Yes. Oh, man. Yeah, I'm petty about it. I've been trying to get transferred to a closer office, but I don't think they're going to go for it. There's one in Dallas that's like half the distance away.

Well, why wouldn't they then? What's it matter? Oh, because you're not working with them. Because they want everyone to be at HQ too. They're really trying to give as many people there as they can. I think that's the one that they have all the tax breaks for and stuff like dialysis, whatever. Close dialysis. Make everybody drive to the other one. There you go. Yeah. Instead of giving me benefits, let's fuck everyone. Then we're all on the same page. Exactly. Something like that. That was like in school and I wrote the exact same papers as other kids, right? It wasn't exactly the same, but it was like we had the same general content and same topic.

And he got like an A plus and I got like a D minus. And he showed me his and I was like, wait a minute. It's like the same thing. Like, why did I get such a bad grade? And so I went and showed the teacher both of them. And I was like, hey, why did I get such a bad grade? And he got it. And she was like, oh, do you want me to lower his grade? And I was like, no, I want you to raise mine, bitch. Like, what are you doing? Yeah. I don't want you to also punish him. I want you to reward me. Yeah. Oh, man. How did that end up, though? I don't think they raised mine all the way to his, but I do think they raised mine some.

Because they were like, I think there was like a two teacher class. And I think one graded half and the other graded the other half. So it wasn't very fair. And like. Wow. Yeah. So when you have people doing the same topic in the contents very similar, you find out. Yeah. And I would think like that's just so highly subjective. Like, were you just in a bad mood this day? Like, what the fuck? I don't know. One of the teachers is actually friends with my parents and she comes to the Christmas party every year. So we talk about shit like that all the time. And she was like, yeah, I used to take the grading method where you just throw the papers

up the stairs and see what step they land on. And that's the grade you gave. Okay. Like she was just joking. Yeah. Of course. Yeah. The Christmas party. It's like the Wagner family Christmas party. Yeah. It's been going on for decades now. Yeah. Wow. Okay. Interesting. And is that in Raleigh? No. It's in Renault. Renault. That's it. There are one. Yes. How far are those? The island. How far is Roanoke from here? Yeah. Four hours. And then how far is that from Raleigh, North Carolina? Well, Raleigh is like two hours from Raleigh, I think. Okay. Yeah, because I was like kind of think it was closer.

The triangle is all like within a couple hours. Like Greensboro, Raleigh, and Durham, I think is the third one. And then there's Lynchburg, which is where like the J. Crew warehouse is or something. I don't think I've been to those, but yeah. No, you pay full price for shit. You don't like sales. I mean, J. Crew is bankrupt, so it doesn't matter. They've come back. Well, when I understand they've come back. They're no Todd Snyder, so they can keep trying. No, they are. They used to be very curated and nice. Maybe not the nicest quality, but like I respected J. Crew a lot, and now I'm just kind of over it.

Yeah. The thing I've been interested in is they have like a heritage line of like some older ship that they've brought back. So there's like these aniraks that are had in high school, and they have them back now again. And then like, I might buy that. I'd like that. I miss that jacket. Yeah, I'm here for everyone resurrecting nostalgic shit, because that's how you take everyone's money. Yeah, because they're nostalgic and they're like, yeah, I want to buy, I want some of that. Yeah. I do that all the time. I kind of like cycle back and like, oh, yeah. I mean, I think it's T-shirt and grade school.

I wonder if I can still get that. That's how I almost bought jams for Miami, but I didn't end up doing it. It was because it was going to like, yeah, they were like $80 ugly shorts. Like, I don't know. It's like one off kitschy things. Yeah, it's not worth it for the one day meme. Well, I've got two things. First off, was the last Todd Snyder thing you bought? I buy mostly their champion stuff, because like the non-champion stuff, you have to be like not a fat ass to wear. Because I have a couple of the normal line, and it just like, I'm a little bit fatter, and I have like a really long torso in general.

So it just never, like it's kind of belly-shurty regardless of what size I get. And if you size up, it's like really boxy and stupid looking. But the champion stuff is a little more like big athletic kind of fit. So it's like just more flattering for me. So I buy both the long sleeve sweatshirts and the not sweatshirt, but just the t-shirt with the short sleeve. Oh, I see. I like the sweatshirt t-shirt, like short sleeve sweatshirts. I've got a couple of those big ones. I just don't know when I would wear that. I'm not like just cold enough that I need a short sleeve sweatshirt. Right, yeah. I find it weird.

Yeah, it is kind of weird for whatever reason that's what I like about it. So I like their appearance. I just like, I'm unclear on the functionality. Yeah, you have to wear that and still wear a jacket, apparently, or something. Yeah, it's just when you need just a little more on the torso. I don't know. But yeah, I just kind of like the look at them. So like with the pinched arm and the pinch at the bottom. You know, I guess if I had a plain t-shirt that did that, maybe it would be cool. But the last thing I got was they had these corduroy shorts, and they're like five inch in seam corduroy. That's more dreaded than Miami.

I did, yes. And I love those. I literally could wear them for like a week straight. And just change the shirts. Like, how dirty is this getting in my chair? Not that dirty. So. Yeah, that's true. You got underwear on, so. Yeah. I change those. Change the shirts. It's kind of good. Yeah. So would recommend. I know for years I always made fun of corduroy shorts because I was like, it's kind of like the short sleeve sweatshirt. Like a thicker like the corduroy I associate with the winter so much, but they're actually just like very durable. I guess that's kind of how I think of them now. Like, oh, they're just more durable.

Yeah. Yeah. It's maybe too high fashion for me. I feel like I couldn't pull that off. But. No. Did you think I was pulling it off? Is that what you're saying? Yeah. I think I think you can do a more much more like European high fashiony, you know, versatile look than I can. I'm like a fat American. You are stereotypical American. That's why they gave you the shitty pizzas. They were like. Oh, this guy needs extra cheese. Yeah. I'm going to roll in and green corduroy shorts and they were going like, oh, this is another hero. Better slice that mozzarella fresh. And I'm going to say, oh, Laura. Yeah.

Oh, my God. We were trying so hard to figure out like, Alora means way too many things in different contexts. We were trying to figure out who's using it when for what? And we're like, holy shit, I don't know what is going on. It's like with chow to they use chow for everything to chow chow chow chow chow chow chow. And prego is like everything to I don't get it. It's just like a polite thing to say whenever. And then there's I learned a new new one. So there's like high, which is like chow and there's had low more formal salivate. Yeah. I didn't learn anything ahead of time, which I was very anxious going into it.

Last time we spent like a couple of months doing Duolingo and like new, at least enough. This time I knew nothing. Kayla spent a long time on Duolingo, but then she went like, I don't want to do the talking. So you got to talk. And I was like, well, I'm not prepared. Like you're way more prepared than I am. But I'll like just look it up on Google translate right before I walk in everywhere. And like, which worked okay. But like, Dove una pizzeria or whatever. You know, I'm right, man. Yeah. I don't know. I'm back now. I don't have to care anymore. I can I would like to learn some languages again.

Like I feel like be a fun skill to have. Yeah. But one of the old used more often potentially because practice is the key. Yeah. Well, I don't think there'd be any that I would use really. I guess the most likely would be like some French in Canada is closer. Right. I don't have any desire to go to Mexico because it's like so gangy and like, you're going to get shot in the face everywhere. Like I don't, I don't need that. No, fair enough. I mean, there's places where that doesn't happen as I know. Yeah, I know. At all, whatever else. You probably go to a resort and then you're just nice to the staff.

I don't know. Yeah. I mean, you also could just go into the city and then kind of practice there. Like, oh, I'm going to a French restaurant and I'm going to try an order. That's true. That's true. Yeah. There's a lot of diverse people around, I guess. That's more apt to happen. You go to DC than you going to Toronto. Yeah. That's true. Yeah. I've heard my thoughts about it. All right. Is there anything you want to plug before we wrap up here? Yeah, just check out those white brats. Yeah. Yeah, the white ones are the better ones. Yeah. Like, if you go and see Johnsonville, like red ones, that's bullshit.

I do want to plug the gentleman. That was a very good show. I don't know if you've seen it. I did. Yes. I haven't lost the whole thing yet. Oh, okay. Don't tell you anything. Yes. Well, it's enjoyable from start to finish. Yeah. It's like a comedic modern peaky blinders, I feel like. Yeah. You can understand more of what they're saying. That's nice. Yeah. So that's this way. So this episode is brought to you by ShepardPro. ShepardPro.com. Go see how bad of a developer I am. And if you have type-stripped issues with it, ping me. Yeah. Yeah. Exactly. If you try it out and your CSS is automatically importing, that's Robbie's problem.

That's his fault. I didn't used to do that. That's simultaneously really fucking cool that they do that, but also really annoying. If I didn't import it, why does the bundler assume that I want to import it? Yeah. Yeah. It's a weird thing. They probably thought it was a nice shortcut, which it kind of is. It's kind of cool, but we got to fix that now. Yeah. Good times. Oh, yeah. Check out Whiskey.DatFund for that sexy Whiskey web and whatnot merch. Yeah, I just dropped a link to our React was a mistake. Thanks Theo for putting up a video about that. So it was like Microsoft Edge pulled out React, which who knew they were using it.

And then at least I haven't watched the video to be fair. But it has, you know, his face and like a little background. And it just says React was basically going like. Yeah. I don't know why. Yeah. Yeah. That's a, I don't know. They have to do that for engagement or something. They saw the thing about it. That's why they all all those creators. Yeah. What we should do. Yeah. I mean, I would do it just for funny, just to be funny. I actually want to start creating content and then just being like mean mugging. I like Adam's content. Adam Elmore. Mm-hmm. I don't know if it's on purpose. I don't know.

I haven't dug that deep into it. But like he always starts like he's like looking away. Yeah. He's like, I mean, he's just like. Yeah. It's like that. That's for joining us today. Yeah. We're going to talk about, yeah, that is pretty funny. Is it sarcastic? Is it not? I don't know. I feel like it is. Yeah. In the little bit that we met him. Yeah. I feel like it is. So. All right. Well, we are over time. Thanks everyone for listening. If you liked it, please subscribe. Leave us some meetings and reviews. We appreciate it. And we will catch you next time. Boom. Boom. Boom. Boom. Boom. Boom. Boom.

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153: Disappointing Whiskey, Pizza Debates, and Tech Conference Adventures

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