RobbieTheWagner 
Adam Argyle 
Charles William Carpenter III Welcome to Sentat! 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 Yo-Even Emmy 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 and 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, brat-worse 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 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? This is just us today. Yeah, no tech. Chuck has a 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 grains. It's 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. I'd 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 ride at 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, robbery. I'm dead. Copyright 2012. Van Brunt still-house. So it's from Brooklyn. I mean, this is what I aspire 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. Well, we have the power of the internet. While you fill airtime, I will look it up.
Yeah, but anyway, like I don't have like 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 Brunt 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, really even, this is a good way to like give people adorian to your product. Yeah. But this is not big enough for Ken Wheeler. We need a bigger one. His meatballs would like swallow this up and he can't even read it and he would feel very tough because of that, I think. Okay, so nothing about the mash 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 a fruit salad. I've got 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. Oh, 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 just like, 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, 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 just my correlation with it. Like 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, let's 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 get. 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-Doh.
It smells great. Yeah, it tastes bad. Edible Play-Doh, it's just, 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. Yeah, that last one we had, actually had a better 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 it in and out for $30 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 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 part? What is this part? 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 landing to 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. Yeah. 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? Or maybe I'm not fine. 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 plans 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 like buy some time for it to open up. But you know what I can say positive about this? Okay, so that that sip was more tolerable. I still don't love it. But it's better than Malort. Maybe that's their tagline.
You know what? This is better than Malort. I mean, yeah, it's much better than Malort. I was already very drunk and we tried Malort 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, 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 means. Maybe 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. That's a lot. Okay, we ordered the same place. I figured they'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 a, 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 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 grandma's 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 that, or that. And like all the recipes like, you know, grandma's 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, right? 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, and it's up being like, oh, that was all so great. And then were you at like no expectations at first? Right. 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, I'm down, can 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 at 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 of 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'll have to figure out if 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'll probably make it like twice since then. It seems like a fun activity. So the easy way is to do like the just long thing, and see how you just slice it. But like the way the fancy way is like a 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 gonna 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, it's a 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, yeah, 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 see time, we'll tell there. When we went last time, we didn't have any reservations ahead of time, which was a big mistake. Cause I figured like, I'm not trying to go anywhere that fancy, so like, it'd 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. So like, this little town literally had like five buildings,
and it was one of them. And they had like, did you drive? And where do you actually, yeah. 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, what 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, ten or something. So it's like one thirty 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, to 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 hitting the wrong of that. Yeah, that'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 Rome and nobody cares about Rome, so. No, no, 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 fortune. 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 in 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 thing on Max. You know, it starts with Naples and Pizza and all that stuff. And I was like, oh, 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 things. 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, because 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, but 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, because it's like Carbonara, but it has the red sauce,
but it uses the same bacon-y, like, oh, 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 it Emberfest? October, I think, or September, September. OK, 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 did, all things open. Yeah, we follow them, because 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 when this airs, I'm sure. Render will be over, but 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 SkyConf, 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 they decide they're going to go to something, and then everyone else does. Yeah, seriously. Ken C. Dodds is going, Ken Wheeler was going, but he left me high and driving 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 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, or 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. 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 of months, and then all the fall ones have, because they can't do it, you're going to hit Thanksgiving and hit the holiday wall. So it's all going to be September, October. I forget, I think there were a couple of others I saw that were also in that time. Was the longer you were talking about Josh, the squiggle count? 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 of 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 really say 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. It would have been downgraded to beers, bites, and brats. Not hard liquor anymore. Right. Is that a caloric change or something? Or you're recognizing patterns of alcoholism in me, finally, and he'll like, let's see if we can, well, 12 beers, Robbie, is still a lot of booze.
I don't think I could drink 12 beers, though. I don't think I could anymore. I mean, I definitely did that shit and like, I do when it's like, natty light or cheaper. Right, yeah. Because you gotta drink 12 to feel it. But like, I literally think I could have like three loggers right now, feel full and have a pretty decent buzz on, even though I drink whiskey. It's weird. Like, I can kind of drink wine all night and not feel it anymore. And I don't like it. Well, you're like, I mean, wine tastes good, but also there's a purpose behind this that I'm trying to get into. My body just gets upset. Like, all the wine and carbs in Italy was just like,
like, I never felt drunk, but I was just like, God, this is a lot of calories and like, things that turn into sugar as soon as you put them in your stomach. And it's just like, you feel gross. Did you go to any wineries? We did. Took the same company that we did before doing the Tuscan Tour Time. Went to Castle Vecchio and found a couple of others. You obviously really liked them and shipped wine home and all of that, huh? Oh, of course. I mean, I shipped wine from each of them. They were... It's been being sarcastic, but... Well, I mean, it's all better and cheaper than any county you can get here.
So... Is that your style, county? Yeah, these were all like the Chianti, Fiorncini or whatever. Like, I don't know if I'm saying that right, but it's like Florentine, Chianti, like a sub-region. So you didn't go to Evan on Maisie? No. That's the spot, man. Yeah. We didn't pick any. We just like, take us on a tour. Yeah, just take us on a tour. We just want to go to wine places. Yeah, we went to one where they had like, they did some renovations a couple of years ago and found like ruins from 300 BC under their house or something. Like pretty common occurrence. Yeah, definitely. I love that in Europe where they're 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, you know, 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. There's, oh, 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 that's this house that's also, you know, from the 1500s or something. It's like, yeah. You tell me 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. And we're gonna put our little house on top. And they probably didn't think it was historically significant. They're like, fuck these Roman guys. Let's just fill in with dirt. Like, yeah, yeah, that's just one part of our country. We're the Venetians or the, yeah, yeah. And so we're gonna cover up that. We're embarrassed by that.
And now we're gonna put up our new town. Yeah, we have weird pizza, we don't like them. Yeah, although they were like, that's how they fueled their soldiers for a while. Like a really version of pizza without sauce and stuff, you know, because tomatoes were not indigenous to Italy anyway. More they not, I did not know that. No, yeah, tomatoes came from, I wanna say they came, 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 in 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'll 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. Oh, 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 they passed. Yeah, so. Yes. Tell me they were in hospice or something. Yeah, hospice and then it wasn't long after that. Really was like, Thursday things started getting bad and Sarah 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. So, well, I can have Chris Manson be my co-host if I need to. Yeah, yeah, you can downgrade if you want. So it's fine. Yeah. 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, that is the hard part. 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 like, if 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, no, it's 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, play, play, play, play, play, play, play, play.
Like 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 and I'm 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. 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. 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 co-pilot as a coding friend and everything else. But they use that same kind of like the way open AI 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. And it's the same thing with co-pilots. So you can create a co-pilot 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 co-pilot. So there was so much talk about co-pilots, co-pilot, co-pilot, co-pilot, co-pilot. 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've 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, let's go. Yeah, that's the new structure stuff. You have a tiny app you want to ship and you want it to just know everything.
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. And so 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 in 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. Yeah, I guess well. Did they have other podcasters there? Like any one we needed. Yeah, there was, yeah, actually change log was there. Seriously? 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. I had 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 for it. 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 of some 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 garlicky 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 over top that kind of mixed really well with the fats like buttery fat degree, which was more, so it was almost like that rich syrupyness mixed with salty, I don't know. Okay. It 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, oh, I'm so full, but I don't like to waste how am I going to do this. So yeah, it was just put in your pocket and they did it at 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 out 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 Dr. Ardahl. Dr. Ardahl never worked out because like I was trying to volunteer at Web DevCon and stuff and like it made my like time to get there and 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'll just walked up did that. I needed to get a little food and it was interesting because you know, it's aside from being all free. 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. It's something like that. I mean, yeah, there was like a 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 and it was like, you know, a tofu spicy noodle dish and 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 have to 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, 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 an mostly empty office and pay us money also for food and then drive home and try to 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. I've seen a couple of people posting 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 it. Oh, wow. And he was like, oh, shit, like, well, what if Amazon pays for it? And I was like, I'm on board. Let's do that. Okay. Yeah. I'll spend your money. Yes. I think it's heavy 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. Oh, 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. Oh, that was like in school and I wrote the exact same paper as this other kid, 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, this is like the same thing. 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 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 and the content is 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. 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 get. Okay. She was just joking. Yeah. Of course. Yeah. The Christmas party. It's like the Wagner family Christmas party and you like it's been going on for decades now. Yeah. Wow. Okay. Interesting. And is that in Raleigh? No, it's in Ronoq. Ronoq. That's it. Yeah. R1. I don't know. That's fucking close. Like the island. Yeah. Yeah. How far are those? The island? How far is Ronoq from? From here? Yeah. Four hours. And then how far is that from Raleigh, North Carolina? Ronoq is like two hours from Raleigh, I think. Okay. Yeah.
That was like kind of thing. 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 warehouses 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, 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 only thing I've been interested in is they have like a heritage line of like some older shit that they brought back, so there's like these aniraks that are had in high school and they have them back now again. And then like, am I by that? I'd like to that. I missed that jacket. But yeah, I'm here for everyone resurrecting nostalgic shit because that's how you take everyone's money. Mm-hmm. 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, and this 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 a one-off kitschy thing. Yeah. It's not worth it for the one-day meme. Well, I'll get two things. First off, was the last hot siner 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-shirty regardless of what size I get. And if you size up, it's like really boxy and stupid looking. So like, yeah. 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. 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 I've had 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 same corduroy, 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 changed those. Change the shirts. It's kind of good. Yeah. Yeah. I know for years, I always made fun of corduroy shorts because I was like, it's kind of like the short sleeve sweatshirt. It's 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 did you think I was pulling it off? Is that what you're saying? Yeah. I think you can do a much more like European high fashiony, you know, versatile look than I can. I'm like a fat American style. 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 to like, 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 a Laura 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 a chow to they use chow for everything to chow chow chow chow chow chow chow and Craig was like, but there you go. Everything too. I don't get it. It's just like a polite thing to say whenever. And then there's a I learned new a new one. So there's like high, which is like chow and there's hello more formal salivate. Yeah. See, I didn't learn anything ahead of time, which I was very anxious going into it because
the last time we spent like a couple of months doing do a lingo and like new at least enough. This time I knew nothing. Kayla spent a long time on do a lingo, 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, anyway, I don't know. 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 it'd be a fun skill
to have. Yeah. But one you'll use 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, but 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. I don't, I don't need that. No, fair enough. I mean, there's places where that doesn't happen as much or 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 very true. Yeah. Those are my thoughts about it. All right. Is there anything you want to plug before we wrap up here or 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 watched the whole thing yet. Oh, okay. Don't tell you anything. Yes. Well, it's enjoyable from start to finish. Yeah. So would recommend. Do not recommend Camerida for sight. Oh. Okay. It's like a comedic modern peaky blinders. I feel like. Yeah. 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. Didn't used to do that. That's simultaneously really fucking cool that they do that, but also really annoying. Like 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. We got to fix that now. Yeah. Good times. Oh, yeah. Check out Whiskey.fund 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, like who knew they were using it.
And then at least I haven't watched the video to be fair. But it has 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. I've saw the thing about it. That's why they all. All those creators do. Yeah. What we should do. Yeah. I mean, I would do it just for funny, just to be funny. I actually wanted to start creating content and then just being like mean mugging. I like Adam's content. Adam Elmore. I don't know if it's on purpose. I don't know. I haven't dug that deep into it.
It starts like he's like looking away. Yeah. I mean, he's just like this whatever like and he's like just thought and it's just he's very like. Yeah. It's like that. Thanks 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. 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. I'll see you next time. Boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom.
You don't know what I'm going to stop doing this because it makes right at my mouth. You've been watching whiskey web and whatnot recorded in front of a live studio audience. What the fuck are you talking about, Chuck? Enjoyed the show? Subscribe. You know people don't pay attention to these, right? Head to whiskey.fun for merchant to join our discord server. I'm serious. Like 2% of people have actually clicked these links. And don't forget to leave us a 5 star review and tell your friends about the show. All right, dude. I'm out of here. Still got it.