>> Chris Dechter: AV Super Friends On Topic is an independent production wholly
owned and operated by AV Super Friends llc. For
the highest quality recording of all of our shows, visit AVSuperFriends.com
this is AV Super
Friends on topic, a
30 minute monthly roundtable focused on a single
topic. This discussion will be opinionated to the point
and saturated with our well known blend of painfully won
expertise and deeply ingrained immaturity.
For November 2024, it's the best sounding podcast
in higher ed. This is Yavy Super Friends on topic,
episode number 52. Holy
schnike.
>> Marc Cholewczynski: 52.
>> Chris Dechter: Broadcasting live to tape across five time
zones today from coast to coast, easternmost and western most northernmost to
Southernmost Gate post to Hitching Post. I'm your local host who can boast the most
milk, toast and utmost humility. I'm Chris Dechter It's time for another Friday
afternoon podcast adventure being recorded here on a
Wednesday evening. Thursday morning at
this point you were way off schedule here.
>> Jamie Rinehart: So it's five time zones. It's hard for math.
>> Chris Dechter: There's five time zones involved. So we get out
the calculator. Special people here. So.
And with that in mind, let's say hello to today's panel of AV Super
Friends. Today I'm joined
by an investor assurance architect from Kansas
City, Jamie Reinhart.
>> Jamie Rinehart: Hi. Um, hi.
>> Chris Dechter: Doesn't know what then I don't know. Also joined by
a human paradigm engineer from
Corvallis, Oregon, Mark Cholewczynski.
>> Marc Cholewczynski: We're never going to get it done, these guys. Paradigms.
It's never going to happen.
>> Chris Dechter: Uh, joined by a global applications
coordinator from Greensboro, North Carolina, Larry
Darling.
>> Larry Darling: I'm submitting applications around the world.
>> Chris Dechter: That's not what kind of application they need.
Um, joined by our junior vice president for
legacy accountability from Bowling Green, Kentucky, Justin
Rexing.
>> Justin Rexing: Like, why did y'all demote me again?
>> Chris Dechter: Cause you keep taking calls, doing some
other job or something.
>> Justin Rexing: Project manager call. I couldn't. Couldn't get him off the phone.
And things are happening. It's been a busy day.
>> Lisle Waldron: You're a vice president.
>> Chris Dechter: The junior vice president now.
And finally joined special guest by our central
optimization manager from Trinidad and. Or
Tobago, Lisle Waldron.
>> Lisle Waldron: Yeah. Uh, yes. Yeah. Yes. Hi.
>> Jamie Rinehart: Is it really. Answer.
>> Chris Dechter: No, it's. But I'm not sure where he is.
>> Lisle Waldron: No, he's. That's why I'm. Listen. He says, spot on, buddy.
Spot on.
>> Justin Rexing: Is it split like the east is Trinidad and the
west is Tobago?
>> Chris Dechter: North, South?
>> Justin Rexing: Or is it north and south?
>> Lisle Waldron: It's wooz. It's.
It's Worst, it's northeast and
southwest.
>> Justin Rexing: So north, east and southwest. So it's at
an angle.
>> Lisle Waldron: Yes, it literally is leaning.
>> Chris Dechter: It's leaning over.
>> Jamie Rinehart: It's just curve.
>> Lisle Waldron: Basically. Basically.
>> Chris Dechter: Um, well, so today. Today's our
Thanksgiving show. We're going to be, uh, focusing on our
Thanksgiving special that we do every year, which in recent years
we've done, uh, AV turkeys,
if you recall those, where you each bring something that we consider to be
a turkey in the AV industry. Product, service,
something along those lines. Um,
Larry suggested instead of doing that,
let's. Let's do AV side dishes.
Right.
>> Larry Darling: We've been angry a lot lately.
>> Justin Rexing: The yummy kind, the good kind,
vinegar.
>> Jamie Rinehart: Coleslaw, garbage from Carolina.
>> Chris Dechter: Oh, wow. Harsh.
>> Marc Cholewczynski: Wow. They had to be solid
side dishes, though, right? Like, real.
>> Chris Dechter: Okay. Like, yeah, side dishes. I think we also, uh, expanded it
to desserts.
>> Justin Rexing: Um, yeah.
>> Chris Dechter: And so we'll go from there, but, uh, as we do every year, we
go to a different person's house to host our
Thanksgiving dinner. So. Theater of the mind, bear
with us here as we get a few things rolling.
>> Marc Cholewczynski: Tis the season for it.
>> Lisle Waldron: Please take your shoes off.
>> Chris Dechter: So, yes. Uh, Lisle thank you very much for hosting
the AV Super Friends Thanksgiving special at your house.
>> Lisle Waldron: Hey, no worries. I'm, um, broke, but let's make it hop on.
>> Jamie Rinehart: In the traditional terms of Thanksgiving, we went
outside of the only country that celebrates it.
>> Marc Cholewczynski: Yeah, we figured you went to the.
>> Lisle Waldron: Country where there is no Thanksgiving. We don't. We don't. We don't do
Thanksgiving. So let's make happen.
>> Justin Rexing: I just realized we're doing this first time with video, so the
sound effects, like, if you're watching this, just
imagine we're actually eating food and we're not doing it.
>> Lisle Waldron: You're not.
>> Chris Dechter: We're. We have video running, but it ain't streaming,
Justin. Oh,
so you put on the fan.
>> Justin Rexing: Did I kind of pull back the curtain on us here a little bit, or am
I not seeing.
>> Chris Dechter: I think people understand how we.
>> Justin Rexing: Okay.
All right.
>> Marc Cholewczynski: So I'm just curious, like, what happens, like,
what's on TV during Thanksgiving time?
>> Lisle Waldron: Where you football
in my house. Um, because I'm an
NFL guy.
>> Marc Cholewczynski: Okay.
>> Lisle Waldron: I'm going to be watching football.
>> Justin Rexing: There you go.
>> Lisle Waldron: Fun.
>> Marc Cholewczynski: Do you still get, like, inundated with all the Black Friday shit that's like.
>> Lisle Waldron: Ah. Uh, yes. Oh, yeah. We have an entire
logistics mechanism of every Trinidadian having an
address in Miami, which is our freight forwarding address.
So for the past two weeks, we've been getting emails from the
freight forwarders. Don't forget Black Friday is coming. Don't forget
Thanksgiving. See you.
>> Marc Cholewczynski: Truly, it's not too far off.
>> Justin Rexing: Freight forwarders.
>> Lisle Waldron: Yeah, freight forwarders. It's a thing. It's actually called a
skybox. You do the math. English is
a lovely language. I have three skyboxes. I have
multiple addresses in Florida.
>> Justin Rexing: You know what's funny? Not to derail us a whole lot, but our support
team calls, um, Crestron Scaler C sky
boxes, and just come to my head like, oh, the skybox
is dead again. We got to remove it. And like, I don't know, it's like
a scalar.
>> Chris Dechter: See, remove every receiver, regardless of
make, model, manufacturer, any sort of video receiver of any
sort. A scalar, a scaler.
>> Justin Rexing: Oh, there are sky boxes because they're in the sky.
>> Lisle Waldron: So your team is in their 20s with that
feeling, that facade. I'm a Michael. One last thing. I'm,
um, the worst Trinidadian that you all could have on the podcast.
Um, I don't watch soccer. I only watch football. And by
that, I mean the NFL. So,
yeah, I. One of my regrets, not really,
is I would have loved to be a, ah, college athlete because I would have loved
to play tight end. I mean, I am still got, like.
>> Marc Cholewczynski: Four years of eligibility, I'm sure.
>> Lisle Waldron: Uh, I don't think so.
>> Chris Dechter: For that fifth year, too.
>> Marc Cholewczynski: Yeah, just take that extra year.
>> Lisle Waldron: I mean, maybe if I get an nil.
>> Marc Cholewczynski: You're gonna make so much money.
>> Lisle Waldron: I just want to see if I can get an nil. Deal. Right? You know, I'm
articulate. I could sell stuff.
>> Chris Dechter: So let's make it Lisle view, red shirt. How many can you dress for a couple
of games, and then you in for, like, three or four or something?
>> Lisle Waldron: You know, dress, brother, I'm running.
I'm. I'm old.
>> Jamie Rinehart: Red shirts get name, image, likeness, too.
>> Chris Dechter: She doesn't even need a uniform.
>> Lisle Waldron: Like, I'm not gonna tree in. I'm just gonna run out there.
>> Marc Cholewczynski: Just gonna go. Yeah.
>> Chris Dechter: Uh, Lisle since you're hosting, why don't we start with
you? What. What's. What's the
first, uh, item on your list of. Of AV
side dishes, um, that you
brought, and I guess we should explain AV side dish, by which we
mean the little things. Not the main
courses, not the big hero devices, but
the unsung heroes of our AV systems.
The widgets, the adapters, the software, the services,
whatever it may be. The kind of the glue that
holds our systems together that we love so much, so we want to
keep this positive. These are good Things. So for
those listening right now, get out your pens and papers and just write these down and
buy all of them rare.
>> Marc Cholewczynski: Yeah.
>> Chris Dechter: And put them all in your systems.
>> Jamie Rinehart: And then at the same time tell us what kind of food that you would
bring.
>> Marc Cholewczynski: Yes.
>> Chris Dechter: Wait, what? Two part question.
>> Jamie Rinehart: Two part question.
>> Chris Dechter: Oh, we're changing the game.
>> Lisle Waldron: So I'm starting the ball rolling. I'm um, bringing to the
table HDMI extenders. Right. So
pick your flavor. Um, I will allow you to go HDBSD if you
want. I will allow you to go over copper or
fiber if you're fancy. Um, I will even allow you to do
protocols like DM or DM Lite if you're preparatory.
>> Chris Dechter: Gross.
>> Larry Darling: They don't work together.
>> Lisle Waldron: And um, they do not legit.
>> Marc Cholewczynski: 5 flavors of DM out of all those.
I prefer just anything that's
standard HD based.
>> Chris Dechter: Tea? Mhm.
>> Marc Cholewczynski: I'm not a huge fan of like proprietary bootleg
weird versions of extenders out there, though they are out there
and we may and or may have not used them at different
times. But fool me once, shame on
me, I guess. Shame on you or whoever. However
that goes. I tend to not use the weird
ones much anymore if I don't have to.
>> Lisle Waldron: Yeah, I mean, the good news is in our pre convo, Chris, you know,
put me on game to a couple of brands there
that I'm gonna leave not mentioned so that their stock prices don't
rise or at least their product prices or drop.
>> Chris Dechter: That price goes down.
>> Lisle Waldron: Yeah. Well, there you go. So, uh, but yeah, I
too would prefer HDBC to become
that, you know, open standard for me. Mark. I agree 100%,
um, unironically enough because I live on an island and I have to
get what I can get. So I have to be very
careful. I can't afford to buy a batch of HDB ST
extenders and then they don't work. So I've leaned
more heavily on proprietary solutions from my
favorite swirling Tron. Um, because to be fair, they
worked. I've never had a problem with any of them. They've never. You never dropped
the ball. I could leave them mission critical. Um, but that's
definitely phase one extenders. I um,
do not have a display that gets to sit within a,
uh, three foot Thunderbolt 4 cable
of M. The.
>> Jamie Rinehart: What do you mean?
>> Marc Cholewczynski: That's what everything is now, right?
>> Lisle Waldron: I do extend it.
>> Marc Cholewczynski: Yeah.
>> Lisle Waldron: I've seen extension cords hung from a wall
across the room in the air like a clothesline.
But I can't do that for my signal cable. So,
um, anything over 20ft. HDMI guys. Let's just
say extend it, please.
>> Marc Cholewczynski: I'm m with you. It's a good common best practice. I like it.
>> Lisle Waldron: Yes.
>> Chris Dechter: I was gonna say that. Do we have a number that we like for like
what's the maximum length of a straight up passive
HDMI cable that we're comfortable with? Because I have a hard
limit.
>> Lisle Waldron: Minus 25. Okay.
>> Chris Dechter: I'm at the exact same number. 25ft. Anything longer than
that, you better be extending that properly.
>> Marc Cholewczynski: 25 beats the max. I'm going to give a client from like to their
wall to the top of their table.
>> Justin Rexing: Are you gonna be an. It's going to be directional.
>> Marc Cholewczynski: Yeah, I'm not.
>> Justin Rexing: No, not directional.
>> Larry Darling: I hate.
>> Justin Rexing: Not active.
>> Larry Darling: No, no, no.
>> Lisle Waldron: That's dangerous for me because what are you patching into the wall
into? Because if it's another HDMI cable, are
you really 55?
>> Chris Dechter: Ask me about the time that I wired a 75
foot freaking cable to find out it was direction. I did it the wrong direction. And it
gets.
>> Marc Cholewczynski: Everybody's done it. At least.
>> Justin Rexing: I like to hand the clients those cables and say, here you go, good
luck.
>> Jamie Rinehart: Tell them that it's directional.
>> Larry Darling: That did that. They left the directional cables for
the uh, to plug their laptop into the
table.
>> Justin Rexing: Didn't explain what they were.
>> Larry Darling: No.
>> Justin Rexing: Yeah.
>> Lisle Waldron: Oh dear. Oh yeah.
>> Marc Cholewczynski: That was all like back in the Kodak days we did that. Like we had to get the
giant long whatever the red mirror, whatever the
hell cables they were, they were directional. We ran those things through and
you hell of a time. Three, three and a half hours of running that through the
ceiling and then get there and you're like son of a. You do
it so carefully because you.
>> Justin Rexing: Don'T want to break it.
>> Chris Dechter: This says source on it. Is that right?
>> Justin Rexing: Yeah, exactly.
>> Jamie Rinehart: It's just easier to, just easier
to cut it than.
>> Marc Cholewczynski: Yeah, just like just cut the end off, buy a new one, put it in.
>> Lisle Waldron: Let's get started. Oh dear. Oh dear. Yeah, so I
mean, and just as a quick disclaimer or
technical correction, um, I've updated
that as our standard practice. Now,
uh, five or six years ago, our max was
40ft. Um, budget
constraints, trying to drive cost to the ground.
I would fast to use a 40 foot HDMI cable than not
have a speaker. To the unnamed person in this
room. Please, please
don't be mad at me.
I got a side eye putting the A in a.
>> Justin Rexing: Why am I getting strays over here?
>> Larry Darling: I'm just saying, man.
>> Lisle Waldron: Well said.
>> Justin Rexing: I didn't do Nothing.
>> Lisle Waldron: You were on time. Oh, more strays.
>> Justin Rexing: There you go.
>> Marc Cholewczynski: I'm on brand, bro. That's what I'm saying.
>> Lisle Waldron: Hey yo, he's right.
>> Chris Dechter: All right, uh, Justin, let's, so let's, let's go to you. What, what's
your, what AV side dish did you bring to today's
celebration?
>> Justin Rexing: Well, in the last 30 minutes I whipped up three side dishes
off the top of my brain here. So one would
be button panels with built in processors
because they just save us so much money and time and the
clients love them and they love not spending money on an uh,
external processor and touch panel when you don't need it or don't
have to have it. So shout out to you button panels
out there. You're awesome. All in one conference
bars. We all hate them. But guess what guys,
you know, they kind of make our lives easier in those small and mid
conference rooms and we're all tired of looking at all the marketing.
But guess what? They, they work in the right
application. So kudos.
>> Chris Dechter: We all hate them though.
>> Justin Rexing: Yeah, we kind of talk shit about them a lot. I feel like
where they make sense, they're.
>> Jamie Rinehart: I think we talk about them because they're sold to us and we
have people ask us the questions we're tired of talking
about. Correct way of using them.
>> Justin Rexing: Right.
>> Jamie Rinehart: Similar to. I saw one earlier today. I have a room
of, it's 150. Can I use four
sound bars like.
>> Larry Darling: Oh my God, yes you can.
>> Chris Dechter: Yes please. And extend all USBs.
>> Lisle Waldron: Well, can you? Yes, should, you know, will it work?
Do anything?
>> Marc Cholewczynski: Anything's possible.
>> Lisle Waldron: You could do anything, Mark. Well said.
>> Justin Rexing: Uh, you know, third one, Third one
is software. So I, you know, we have all these different
softwares out there. We always talk about it. Uh, all these design
softwares and oh, project management software. We have this
software, we have that software. Guess what? You need
one, it's AutoCAD. That's
it. And guess what? It's not hard
to use. You use like four to five
commands and once you learn that,
you're like, man, I could make all this stuff myself.
Now I will say that if you want to spend the time
up front to develop all your templates, the
time developing designs on the back end greatly is
reduced.
>> Marc Cholewczynski: Okay.
>> Lisle Waldron: Mhm.
>> Justin Rexing: That's. And I know, oh, you could do that in the software and
this. But guess what? I have full control over
my whole library. I don't have to worry about cloud
services. I don't have to pay for any kind of
templates once I make it, it's mine.
And that's that.
>> Chris Dechter: Except when you attach it to another project and it gets out there and
people then steal that and then send it to me. Now you
get all upset because somebody stole all your
detail designs for your cable pin outs.
>> Justin Rexing: Yeah, those are PDFs, so they would have to redraw it
anyway. So if you want to redraw and copy my shit
and redraw all that, then you know, I take that as a.
I take that as a compliment because you're going to spend that much time
redrawing it the way I drew it. I guess
that's.
>> Lisle Waldron: I'm a physio guy, so I'm sorry. I'm good.
>> Justin Rexing: It's not.
>> Marc Cholewczynski: Gets it done.
>> Justin Rexing: Yeah, Vizio can work if you stay
in that world. It's just for me it's harder to use. It's not as
flexible as AutoCAD. Like everybody when you talk AutoCAD it's
like, oh, that's a beast. And you got to learn so much
and it can be a beast, but.
>> Lisle Waldron: Mhm.
>> Justin Rexing: I don't use it that way.
>> Marc Cholewczynski: Different audiences. If you're dealing with a lot of capital projects, dealing with
construction documents and all that stuff day in and day out, by
all means.
>> Justin Rexing: And it's like, well, how did you teach, how did you learn AutoCAD? Well, you
start with the line command and then once you get
that figured out, and then you start with a circle and
then once you get that figured out, you start with a square and then you
just build upon it.
>> Marc Cholewczynski: And then what are these concepts you're talking about here?
>> Justin Rexing: Yeah, you learn. Right.
>> Jamie Rinehart: Groups.
>> Marc Cholewczynski: Piece of paper and a paper and a pencil. Right? Yeah.
>> Lisle Waldron: Napkin.
>> Marc Cholewczynski: Erase papers, raft papers, the fancy stuff. That's where you
get those lines straight.
>> Justin Rexing: So if you're, if you've been wanting to use AutoCAD and you're
scared because it's complex, watch two for YouTube
videos and move on and try it.
>> Lisle Waldron: YouTube.
>> Marc Cholewczynski: Yeah.
>> Justin Rexing: Yeah.
>> Marc Cholewczynski: So what, what would you likened this
trifecta of tools? What's our flavor palette here?
What'd you bring? What was the delicacy?
>> Justin Rexing: So I brought cigars for
dessert, for after dessert. So I think
somebody brought dessert.
>> Chris Dechter: Hang. Yeah, hang on to those, we'll do them in a minute.
>> Marc Cholewczynski: Yeah, we'll get.
>> Justin Rexing: Oh, we're gonna do that? Well, Mark asked. I don't know.
>> Marc Cholewczynski: But yeah, I just want to know. Everybody showed up with something. You want to talk about
it?
>> Lisle Waldron: Cigars, side dish, by the way for me was, um.
Is this thing called Kalaloo So if anybody's been to the
Caribbean, it's like, green. That does not help
you all at all.
>> Justin Rexing: Depending on flavor, a lot of
different things.
>> Lisle Waldron: Think of cheesy, uh, spinach without the cheese.
Like, this is so tough now. How do you.
>> Justin Rexing: That could also be a lot of different things.
>> Jamie Rinehart: That's just spinach.
>> Larry Darling: Spinach, right.
>> Lisle Waldron: So callaloo is a derivative of kind of
spinach, kind of maybe kind of not the Caribbean. People listening to
this are having a fit right now. Um, in Jamaica, it's
dry, so it's like a bowl of dried stuff. Stuff. And the
further south, you get cereal soup.
>> Justin Rexing: It's like cereal soup.
>> Lisle Waldron: It's like green cereal. The further up the Caribbean, cereal
soup.
>> Marc Cholewczynski: That tastes like spinach and cheese without the cheese. Is that. Yes,
what I'm getting here.
>> Lisle Waldron: Perfect. And, uh, that comes with this or.
>> Marc Cholewczynski: Just like, a topping of sorts. What. How are we consuming this?
>> Lisle Waldron: Spread it on island. You can, but I wouldn't
do that. That's like, hard times. Dinner.
>> Justin Rexing: Okay.
>> Lisle Waldron: That's like, things are really bad. Um, but depending on the
island you go to and the hotel you went to, they're gonna tell you it's a soup. That's
a lie. Nobody actually drinks color like, it's a
soup. But, um, we do throw it, like, on top of the rice or throw it on top of
stuff or have it, like, as a side dish on the plate and eat it. So that's.
>> Justin Rexing: Ly. Do you. You drink your soup or do you.
>> Lisle Waldron: Eat soup in the Caribbean, we
eat soup.
>> Justin Rexing: You eat soup?
>> Lisle Waldron: Yeah. I'll tell you why.
>> Justin Rexing: You don't drink it?
>> Lisle Waldron: No, our soups are not like American soups. So they're not like clam
chowdery, chicken noodley. Our soups are
full of carrots and yams and
dasheen and a ton of, like, more borderline.
>> Justin Rexing: We have that here. It's called. It's called vegetable soup
here.
>> Lisle Waldron: No, no, but. Right, but it's like that. But it's thicker, so it's.
It's like you can't. Like, you can't put this in an ivy bag and
consume. You have to. There's a lot.
>> Jamie Rinehart: Soup.
>> Chris Dechter: You put soup.
>> Lisle Waldron: There's a lot of chewing. There's a lot of chewing taking place
here. Right, so. And like, all of it does.
No, it's. No, it's not. It's not chili.
No, it's. It's actually kind of like chili in South America.
>> Justin Rexing: It's like burgu. Is it like Burguard?
>> Lisle Waldron: Nah, this I'm not gumbo.
>> Justin Rexing: Gumbo.
>> Lisle Waldron: So gumbo is going to be a close.
>> Justin Rexing: Okay, so gumbo.
>> Marc Cholewczynski: We got there.
>> Justin Rexing: We got there.
>> Chris Dechter: I want 13% credit. There you go.
>> Lisle Waldron: You can get 15. I can give you 15.
Right. I'm anti up. Uh, it's the closest gumbo. But, um,
the base of our soups are usually split
peas based. So that gives it already a creaminess
and a thickness. And then when you add all of those carbs,
because that's basically what it is. Is going to thicken it up even
more. And then you have to like, let's go pick your
meat. So it's going to be like beef soup or chicken soup
or oxtail soup or cow, uh, heel soup. Trust me. Don't knock
it till the truck. There's nothing that tastes better than the knuckle of a
coat. I'm telling you, it's crazy, but it's great. Um, and
yeah. And trust me, it's. It's just beautiful. It's great. You can't.
>> Marc Cholewczynski: Sounds delicious.
>> Lisle Waldron: Good stuff. But yeah, it's definitely eat. It's not drink.
The only soup we have that you drink is fish.
>> Marc Cholewczynski: I get a sting suspicion. When you. If you put this in a refrigerator,
it's going to congeal into like a solid mask.
>> Lisle Waldron: Solid.
>> Chris Dechter: Solid.
>> Marc Cholewczynski: That's. That's.
>> Justin Rexing: So you chew percent chew it like a
granola bar.
>> Chris Dechter: Yeah. Put in the fridge, you have a soup. You have a soup freezer.
>> Lisle Waldron: A spoon. Sorry.
>> Chris Dechter: On you winging it, people?
>> Lisle Waldron: No, you can. You don't even need to freeze that to wing it. You could wing it after one
night in the fridge.
>> Chris Dechter: So Justin's idea of the granola bar soup that
he's carrying on eating.
>> Lisle Waldron: Yeah. It's basically like a dried. Like if you're a mountain man
and you. You have to rehydrate. So when this thing comes
over on.
>> Justin Rexing: It and like expands.
>> Jamie Rinehart: What the hell is happening here?
>> Marc Cholewczynski: We got there.
>> Chris Dechter: Welcome to C Talk.
>> Marc Cholewczynski: Did it.
>> Chris Dechter: Um, who's next? Jamie. What's on your. What's your AV
side dish?
>> Justin Rexing: I'm still trying to vision what this looks like.
>> Chris Dechter: You had the Internet in front of you.
>> Larry Darling: Yes.
>> Lisle Waldron: I'm gonna go send you a link.
>> Justin Rexing: Send me a link.
>> Lisle Waldron: Yes.
>> Justin Rexing: Would you say it was called goulash?
>> Larry Darling: No, that's. That's different.
>> Chris Dechter: I think we started with Callaloo.
>> Jamie Rinehart: Okay. He's gonna get you set up.
>> Marc Cholewczynski: Welcome to the party.
>> Lisle Waldron: Jesus.
>> Jamie Rinehart: Um, so the. My AV side dish,
um, recently, um, it's kind of a
new fad. Um, I'm kind of like the
little. The network video decoders from
manual. I use a lot of NDI now,
right. And so they have the like.
They have all in One
to HDMI or SDI or
NDI to all in One or whatever it's called.
But it has on the outputs, it has an SDI
out and an HDMI out.
So pick your capture card at that moment, doesn't
matter. And then on the
ingest, you know, it's not only full ndi, but it's
all the versions of hx. And it's
very reliable with just plain old RTSP
streams if you're taking them right out of cameras or right off of
other appliances. And it's got an API
that easy switchable. I mean,
the darn things have been a nice little
appetizer on, you know, for. For my
AV dinner. And uh, they just kind
of go. So it's kind
of my just extenders.
>> Marc Cholewczynski: Converters, all the above, like these. What's the
primary like? What's the mission?
>> Jamie Rinehart: Well, since I. Since I use a lot of the ndi.
>> Chris Dechter: Yeah.
>> Jamie Rinehart: Since I use a lot of NDI cameras and there's occasionally
where I'll squeeze one in. Like some of Panasonic's
can't have the ndi, uh,
license on them, but they have a very high quality
H264,265 stream that comes outside back
side of it. It's one cable to any camera,
one cable to camera. Poe, fire it up.
I get the network stream right off the camera. The latency
is acceptable for what we're trying to do with it.
Um, and now I can have one
device that's relatively inexpensive that sits
in front of my computer, uh,
du jour, um, for
conferencing or recording or whatever, and
can ingest all of that off the standard network.
If you just go out and get some of these NDI decoders,
they don't do the other streams. Or if you go do the other streams,
they don't do ndi. And. And that little module
one, it'll pull SRT streams, it'll pull NDI streams, it'll
pull RTSP it
and even some of the. The audio streams as well.
So I'm really impressed with it. It's pretty
inexpensive.
>> Chris Dechter: Magewell makes a whole bunch of stuff. Which one is it that you use?
>> Jamie Rinehart: I think it's the, um. It's the
NDI to AIO to all in
One. They haven't.
>> Chris Dechter: They have the name though. It does, it does 264 and
SRT and stuff like that.
>> Jamie Rinehart: Yes. It does a bunch of them.
>> Chris Dechter: Interesting.
>> Marc Cholewczynski: Um, so we all want AV over IP to
work, but it seemingly doesn't for some. I don't really know why.
Like. Yeah, why can't it just be like send the stream
and be done? Like, why does it got to be all this other stuff?
>> Jamie Rinehart: Yeah. And you know, and I use it for camera
ingestion 99% of the
time. Um, and it works. It works great.
And it's again, relatively inexpensive and
I now have flexibility in my. In my transport
on my camera signal.
>> Chris Dechter: So single cable from the camera, you get your video and you get your power.
Everything runs back and then is it powered from the. Where's it
powering from?
>> Jamie Rinehart: Uh, it's poe.
>> Chris Dechter: Okay, cool.
>> Jamie Rinehart: So it's POE or USB if you plug it in via
usb. But I never trust USB power.
So I power it from the works.
>> Marc Cholewczynski: Great. While you're watching it, if you turn away, come back.
>> Jamie Rinehart: Yeah.
>> Chris Dechter: Highest quality phone power supply.
>> Jamie Rinehart: Yeah, it's crap. So I. That's.
Yeah, that's. That's been my, my side dish of uh, choice
lately.
>> Chris Dechter: Interesting. I'm digging through specs.
>> Marc Cholewczynski: Let's try to find next.
>> Lisle Waldron: Yeah, I've been looking for one Boot Dogs box, um, is the other
thing I was looking at. So thanks for watching.
>> Jamie Rinehart: I like the Bird Dog mini, but it's mostly ndi.
Full, full bandwidth. Um, I did
like it. And they haven't come out if they ever would.
Finally. God forbid. Bird Dog. If you're listening to this,
the pod.
>> Lisle Waldron: Where it's NDI straight to USB is what I'm, um. Yes, the pod
is what I'm dealing with.
>> Jamie Rinehart: It's been vaporware for three years now. And if they
ever come out with it, I'll buy a thousand of them.
>> Lisle Waldron: Agreed. Me too.
>> Marc Cholewczynski: Do you use the little Kilo views by chance?
>> Jamie Rinehart: I looked into them several times because.
>> Marc Cholewczynski: Army knife thing because they have the multi I and the O
and they're fairly affordable.
>> Jamie Rinehart: I gotta be honest. I know they're all Chinese.
I know. But that one is more Chinese than most it
does seem. And it makes me a little nervous.
>> Larry Darling: Guy said I know more Chinese.
>> Justin Rexing: Like it's deeper in the, uh. Some kind of like
do they got backcountry up there.
>> Jamie Rinehart: I'm not so worried about China. Yeah, I'm not so worried about
the, the underlying software firmware
on the network distributing things
and a uh, monoprice HDMI cable as I
am the NDI encoder decoder
box that's designed to sit on,
um, you know, because Kiloview has
some really cool things, especially if you're in the.
We got called from Teddy last week and he wanted to know more about his
wireless broadcast of NDI from a, ah, baseball
field. Akilavu's got some really cool things and
interesting things that would fit that need
perfectly. They just make me a little
queasy sometimes.
>> Marc Cholewczynski: I think they're attractive for us because they
do the multi thing.
>> Chris Dechter: Right.
>> Marc Cholewczynski: You want to do ndi, you want to do srt, you want to do whatever it is
they're doing all that. And for the most part they do
just work. Now am I gonna trust everything on that?
I don't know. But they work for events that have a definitive beginning
and end.
>> Jamie Rinehart: Yeah.
>> Chris Dechter: And I have supposed those events that don't have
ends.
>> Marc Cholewczynski: Yeah. I don't like classrooms and like, it just needs to
go all the time. I'm not sure if I'm gonna trust it.
>> Chris Dechter: Oh, I see.
>> Lisle Waldron: Yeah. Yeah. I'm just surprised Chris didn't pull his hair out, that's all. Uh,
we talked about ndi.
>> Chris Dechter: I have no issues. But to Mark's point, NDI is great as
long as you can go in and regularly reboot the stuff.
>> Jamie Rinehart: I don't, I don't ever have that problem.
>> Chris Dechter: You live in some sort of, uh, weird, like, NDI compatible
zone. I don't know how that works.
>> Jamie Rinehart: Yeah.
>> Marc Cholewczynski: Design the work or do you just.
>> Chris Dechter: Like, reboot your state periodically?
>> Jamie Rinehart: All the time. The cameras, they just.
>> Justin Rexing: He put in a Crestron processor to reboot the pd.
>> Lisle Waldron: We have island power failures every weekend on our site. So we.
>> Chris Dechter: So for you, NDI is great.
>> Justin Rexing: Yeah. You can use NDI all over. It's like reboots itself
every day.
>> Chris Dechter: National NDI compatibility, mind you,
Jamie, we're.
>> Lisle Waldron: Actually using the NDI tools, uh, on,
on Zoom Room PC for ingestion because, you
know, budget who comes.
>> Justin Rexing: Oh, that's scary.
>> Lisle Waldron: It is. But it works. I must sound like Jamie now. Works
beautifully.
>> Marc Cholewczynski: If it works, it works.
>> Justin Rexing: It sometimes works.
>> Jamie Rinehart: No, I think if it was.
>> Larry Darling: Whatever that is.
>> Jamie Rinehart: 1. I don't deploy
systems very often, but I think if I was deploying
those and I had it set up where
it was part of the installation package it was designed to
run. Because one of the problems I don't run with it
now on regular PCs is because it has to run at the administrative
level. But when you create
the Zoom, um, rooms PC, it's already running at that level
and I would trust it in that scenario. I just
don't do it.
>> Lisle Waldron: There you go. So I'm Unmanaged PC. In that case, it's not
on the domain. It's not all that drama. It's basically localized to
switch. So ptz optics camera to switch,
port from switchport to, uh, you know, as.
>> Marc Cholewczynski: They designed it to do nothing. The world is like, hey, just do this.
>> Chris Dechter: You're like, okay, Doc, Larry, do you want to just leave the
call?
>> Lisle Waldron: So you're just, like, cooling
up. This is like.
>> Jamie Rinehart: You're like, straight up pirate down there, man. You're just like,
there's no law here.
There's no rules.
>> Lisle Waldron: Technically, my initials are, uh, law. So
as. As. As one Sylvester Stallone said a
long time ago, let me date myself. I am the
law.
>> Marc Cholewczynski: Uh, what. The delicious morsel you brought to eat with you,
Jamie. What did you say? I missed it?
>> Jamie Rinehart: Oh, man, it's. It's a side hungry. It's a
side dish. It's a Midwest side dish, right? It's sweet
potatoes, right? Sweet potatoes.
>> Lisle Waldron: Flavorful, spicy.
>> Jamie Rinehart: It is such a dessert. It's not even funny.
>> Marc Cholewczynski: You doing, like, the melons and cinnamon and all that.
>> Jamie Rinehart: So it starts. It starts with, you know, it's. It's this
Midwest. It's butter. You just cut up the sweet
potato, right? Cube this thing up, uh, put it in a dish.
>> Chris Dechter: You don't even need the.
>> Jamie Rinehart: You know.
>> Chris Dechter: Yeah, like
butter.
>> Jamie Rinehart: Brick of butter.
>> Chris Dechter: A brick.
>> Jamie Rinehart: And then.
>> Lisle Waldron: Oh, God.
>> Jamie Rinehart: What? You need a brick of butter. It's good. And butter.
Not margarine. Not only butter.
And the second is like, you know,
a shitload of brown
sugar. Those are two new cinnamon.
>> Justin Rexing: Very new measurements to me. I. I've never heard of it.
Like brick.
>> Jamie Rinehart: Well, it's. And then you have to
be. You have to be into cooking to know.
You just.
>> Marc Cholewczynski: You have to be shitload right on it. You just sit right
there.
>> Lisle Waldron: I'm not sure I want that load on my mash, but let's
go.
>> Jamie Rinehart: And then, uh. Oh, you put it in there. Some cinnamon.
And then you. If you're really f. You. Maybe some maple
syrup, some walnuts, and top that
sucker with marshmallows. Trust me, it's a side dish. It's
probably healthy because it's sweet.
>> Chris Dechter: Sweet potatoes, this being Kansas City, I assume,
then barbecue sauce, then. Right. Just right on top.
>> Lisle Waldron: Yes.
>> Jamie Rinehart: And it's not just Kansas City, man. I mean, this goes all the way up Iowa,
Nebraska. I mean, this is so. It's a side dish.
It is a sweet potato side dish. It's not a
dessert.
>> Chris Dechter: This was not a dessert. This was big in western Pennsylvania growing
up.
>> Jamie Rinehart: Sorry.
>> Lisle Waldron: I know. Identify as, uh, pounds, kilograms. After
hearing that, my. My abbreviation is
lbs.kg.
>> Jamie Rinehart: Well, there's. There's a
reason that we're all healthy. Um,
there's a reason we're all healthy.
>> Larry Darling: Here for 40 years.
>> Lisle Waldron: I mean.
>> Jamie Rinehart: Different connotations to healthy. You can be healthy and trim,
or you can be. Oh, whoa, they're healthy.
>> Justin Rexing: Healthy and big bones. You look healthy.
>> Lisle Waldron: You look like you eat well.
>> Justin Rexing: Big boned.
>> Jamie Rinehart: You eat well, you're healthy.
>> Lisle Waldron: That's me. That's me right there.
>> Jamie Rinehart: Meat and potatoes.
>> Chris Dechter: So, Jamie, you're saying when you go into a public place, you want people to
stop and go, oh, that's a healthy
dude.
>> Justin Rexing: Um, that man can eat.
>> Chris Dechter: 600 pounds.
>> Justin Rexing: All right, all right.
>> Chris Dechter: Um, let's see. Where'd we. So, Mark, uh,
what'd you bring to Thanksgiving? I don't know where we
are.
>> Marc Cholewczynski: Mine's wholesome.
>> Chris Dechter: I'm just gonna go back around Lisle start again.
>> Marc Cholewczynski: Very wholesome.
>> Jamie Rinehart: He's probably got, like, granola. Ah.
>> Justin Rexing: Like whole milk soup.
>> Marc Cholewczynski: How can I top granola soup from earlier? But,
um, my side
dish is something I think every AV system
needs and,
uh, will keep your sanity.
>> Jamie Rinehart: And you say teams pick your.
>> Marc Cholewczynski: No, it's not. No, it's not teams. No.
It's actually like the little cute IP
controlled power guys. Little two or three outlet
ones. Yes, those little ones where you can just sprinkle them around like a nice
seasoning on any meal. They will sanity.
Those are sanity boxes. Right? And I think it is
wholesome. And I think it. If you don't have a way to manage all
the things that have to just. Maybe it's an NDI decoder
of some sort. You have to power on and off every once in a while.
Those little things.
>> Chris Dechter: Daily.
>> Marc Cholewczynski: Yeah, whatever it is. Set a schedule. Midnight and you
get call center. Oh, let me see. Oh, let me recite that. Recycle it for you.
Put it back on. Turn it off. Turn it on. Um, whatever. Those
things I think are my slightest choice because I think
they are the cornerstone of any nutritious breakfast here.
Right in from a support standpoint. Because if you cannot
control that stuff, you're gonna be ripping your hair out, running all
over campus trying to deal with your systems, because
let's face it, how many times do you just have to turn something on, turn it back off
again. In today's era of modern. Whatever the hell we're
doing. Have you power cycled it, yes or no? Well, you don't have
to ask that question. We'll just take care of that for you. Right.
So, um,
I actually thought about like, well, what, what is making our AV
systems actually work more often? Not. It's being able to power cycle
the things from sanity's point.
And so I'm like, well, I guess it's not necessarily av, but it's a side. It's
adjacent, it's on the dish. At some level.
>> Jamie Rinehart: It's like a dinner roll.
>> Marc Cholewczynski: It's like, it is, it's, and it's. And to me it's,
it's, it's healthy because it's for our sanity and our well
being. All right. And it's, it's good for the
whole family.
>> Chris Dechter: Right?
>> Lisle Waldron: Cheesy broccoli.
>> Justin Rexing: Cheesy broccoli.
>> Marc Cholewczynski: Broccoli.
>> Justin Rexing: So it's like eating a salad.
>> Lisle Waldron: Cheesy broccoli.
>> Marc Cholewczynski: I think it's, it's, to me it's more like a, um, it's wholesome. It's,
it's, it's a, uh, comfort food because
it's allowing us to have some stability at some level.
I equate this to like my stuffing,
my like cranberry everything stuffing. Just cut up whatever veggies
you have creamy, put that in there and you're just going to put that in the
oven. Like when you're almost done with everything, throw it in there and it could be anything.
Just all your stuffing full of whatever sides of whatever you
have. It's wholesome, you can throw gravy on it, whatever you
want. And it's just makes you feel good because things are getting
taken care of and you're not having to run out all over campus. Rainy day.
>> Lisle Waldron: I second this mark firmly and forcefully. Cuz it's
on my list of side dishes.
I second it firmly and forcefully.
>> Marc Cholewczynski: You need it. That's mine. That's my little.
>> Chris Dechter: What was your, what was your side dish you said was cranberry stuffing?
>> Marc Cholewczynski: It's cranberry stuffing and with veggies and all the other stuff you have
laying around that when you, when you've made everything else, all you're left over
is going to your stuffing.
>> Jamie Rinehart: Okay, so are you a. You make the stuffing separate
or you shove it up the butt of a bird?
>> Marc Cholewczynski: I fry my turkeys and other meats.
>> Jamie Rinehart: So it's on the side. So it's legit on the side.
Stuffing and not soak, uh, up all of the
intestines juice from the inside.
>> Chris Dechter: Of the bird or is that
dressing?
>> Larry Darling: There's a difference. Stuffing goes in the bird, dressing
goes on the side.
>> Marc Cholewczynski: Well then I guess I'M making.
>> Chris Dechter: Here we go.
>> Marc Cholewczynski: I don't know the legalese. I have to call my lawyer.
It's true. Okay, well, I'll
get, uh. Fine then. It's dressing.
>> Lisle Waldron: We're just.
>> Marc Cholewczynski: Oh my goodness. But yeah, it's all because of the fried
turkey or whatever.
>> Chris Dechter: Quickly Larry jumped in on that too.
>> Justin Rexing: I mean, that must be a thing.
>> Marc Cholewczynski: I don't dare build. Yeah. Barbecue inside
names and like, I'm not gonna go anywhere near it.
>> Justin Rexing: When y'all asked that question, I was like, I don't even. I never even
thought about the difference. Like, I.
>> Larry Darling: There's a difference.
>> Chris Dechter: Next week we'll discuss the difference between frosting and
icing.
>> Lisle Waldron: Yo.
>> Chris Dechter: Yeah, shut up.
>> Lisle Waldron: Some dogmas are more.
>> Justin Rexing: What about a, uh, Frosty and ice cream?
Not so much.
>> Marc Cholewczynski: Frosting is just a derivative of milkshake, is it not?
>> Larry Darling: Yeah.
>> Justin Rexing: Or is it ice cream with like.
>> Chris Dechter: A partially gelatinated soybean based beverage of some
sort? Isn't it?
>> Lisle Waldron: No, Frosty was the first ice cream. If you go back to history of
ice creams, Frosty was actually the first one.
>> Marc Cholewczynski: Or it's just like you mix it all up off you want it hard,
that kind of thing.
>> Lisle Waldron: No, like first. Like. I mean, um, I might be like a little bit off on
my data here, but ice creams weren't like what we know it to be. No, they were kind
of crappy in the early days. And that's what a Frosty was.
It was like the first generation ice cream. Swear.
>> Chris Dechter: All right, there's no ice.
>> Jamie Rinehart: I thought a Frosty was just a condiment for your French
fries. Like people use ketchup. Uh,
right.
>> Chris Dechter: M just.
>> Lisle Waldron: Oh, hell no.
>> Jamie Rinehart: I think the Frosty Wendy's Frosty.
And then they're. They're French fries.
>> Marc Cholewczynski: But not the new fries. The old fries, the big ones.
>> Lisle Waldron: Yeah, I mean, Wendy still has the best fries.
>> Chris Dechter: Getting very specific about types of fries.
>> Marc Cholewczynski: Well, it's got to hold all that weight of that
Frosty fry over here. Come
on.
>> Justin Rexing: Wow, there's that.
>> Chris Dechter: All right, so, um, what I brought was not a side. I brought a
dessert for everyone to share. Um,
I guess the question is, and a question for the panel here.
Does it have to be a product? Because I've got, as you can see on
the notes, there is a huge list of stuff on there
and I'm trying to decide which one I'm m going to pick.
>> Larry Darling: It doesn't have to be a product.
>> Chris Dechter: But does it have to be a product? Because if not.
>> Jamie Rinehart: You bring your own value menu.
>> Chris Dechter: What the Hell, I just. I said I started with
one, and then I kept adding things as I thought about them.
>> Lisle Waldron: Have you just met Chris?
>> Chris Dechter: Um, I'll put the whole list in the show notes. So those of you listening on your car
stereo right now, start scrolling through your phone, look down, don't pay attention to the cars in
front of you. Just do what you want.
Um, so my dessert
side dish, but my dessert dish is going to be
networking. And not that kind of
networking, but like the networking with other schools,
with other organizations, with getting out there, getting
outside your bubble, because
that's where you get the best ideas, is talking with. That's why we're
doing this podcast right now, and it's why you listening are listening to
this podcast right now. Because you want information from other
people. Most of which is how we have screwed up. And we're telling you, please
don't do this. And then you write that down and you don't do it.
But that's the glue that holds together our
AV systems. Because when you get yourself into a bind,
it's that shared knowledge, it's that shared
experience, it's those ideas, those tips and tricks. And Lisle
you were talking before the show. You said, if I watch
one of these webinars and I get one good idea out of it, it was worth the time
sort of thing. So it's. That's where you draw this information
from and getting out there and getting. Getting that information from other
people. And that's what it was able to have us make successful
AV systems in our classrooms. That's my highly pedantic way of
describing 100%. Is that fair?
>> Lisle Waldron: It is. What is your.
>> Chris Dechter: If not my secondary one is going to be my rectal camera with a twisty
knob.
>> Jamie Rinehart: I was going to add one I.
>> Marc Cholewczynski: Wanted to talk about.
>> Jamie Rinehart: I was waiting. I'm like, with all of this food that we're
ingesting, we're going to need the colonoscopy camera here in a
minute.
>> Chris Dechter: Let me ask this question. Is anybody else here on. On the panel
for your install stuff? Does anybody else use the. The rectal camber with the
twisting arbor?
>> Marc Cholewczynski: We have them, but we don't.
>> Justin Rexing: I have that.
>> Chris Dechter: I call it that as much as I can and as often as I can
because it makes people around me uncomfortable.
>> Lisle Waldron: I have one in my bag. I've never used it. I bought it to go into my engine
on my car when I had an engine it in my car and to other
places.
>> Chris Dechter: Uh, no, I will just say, so whatever
you want to call it. They are mechanics call it an
inspection camera. Um, I think the, the.
What's the non oscilloscope. What's the term for
it?
>> Lisle Waldron: No, there's something scoop, a boroscope,
something like that.
>> Chris Dechter: Horoscope.
>> Lisle Waldron: Horoscope.
>> Chris Dechter: It's a boroscope, but whatever. Look up rectal
camera. But get the ones with the twisty knobber on it. It'll cost you a
little bit more because it. At the end of the, at the end
of the camera lens there's a head that you can manipulate,
articulate, um, which is great. So trying to figure out where the hell does
that cable go in the wall? What's on the other side of this
conduit? Why isn't this connected? So we used the one this week to fish down one
of those partition, um, demountable, uh, dirt walls, the
dirty walls, and try to figure out where that cable
went to find out that somebody actually fished it between the wall panel and the
insulation. Not actually in the conduit right next to that. So that was
fun. So, uh, it's just useful to have these things
around. Cost you, I would say a high quality one will cost
you a hundred bucks. Um, you can get cheapy ones that plug into your phone and
stuff. I'm like 25 or 30. So there are
options if you want a cheap one. Um, I left one
permanently in a wall at Oregon State. So Mark, if you find that
one bonus to you because it's down in that wall somewhere.
>> Lisle Waldron: What?
>> Chris Dechter: That's where I stored it. I was like, I'll just leave this here for, you know,
for find in.
>> Marc Cholewczynski: Yours next to the fish tape. It's.
>> Lisle Waldron: So Chris, I have an adjacent for you. I don't know if I could just piggyback on
that super quickly because I know we're on time. Um, but one of the
things that I've been mulling a lot of late when I'm
diving into the humanity of us higher ed tech managers
is sustainability. But just like you said about networking, not
sustainability going green, which is where we're all focused, but
sustainability in our operations. For many of us in
our schools, we're the chief cook and bottle washer. And if we
get tired or if we get sick, or if, or if, or if, God
forbid, um, the whole thing revolves on our
shoulders. And um, I said in Vegas
in one of those presentations I was on that.
I'm really, really comfortable now with having to think
about how do I do this sustainably as much as anything
else. I can't afford to make promises that are
going to get any of us in problems. And I can't
afford to promise systems and expectations of
things that I have no sustainable way
to keep going. So I piggyback your
networking with some sustainability.
>> Marc Cholewczynski: Don't do once what you're not willing to do a million times.
>> Lisle Waldron: Yep. That. He just said it in like five
words. Damn it.
>> Marc Cholewczynski: I had this little widget. I'll throw it in here as extra credit. Do you
all have the long four foot drill bit for when you find yourself
stuck in a wall and you have to like flexibly drill.
>> Chris Dechter: Do you use that in combination with your rectal camera?
>> Marc Cholewczynski: You can. That's what I'm saying. They go hand in hand because. And you
can put your string in there. Once you get it through there, you can pull through string
through your real world. Like if you.
>> Jamie Rinehart: Again, you need this. You need this.
>> Chris Dechter: No. Yes.
>> Jamie Rinehart: We need better do not Google rectal camera with
twisty knobbies in a drilling. Don't do
that.
>> Chris Dechter: Four foot drill bit with a pull string.
>> Lisle Waldron: Yes, exactly. And then hand in hand.
No, no.
>> Marc Cholewczynski: Uh, where we're going there.
>> Jamie Rinehart: Oh, uh, so you brought dessert, Chris.
>> Chris Dechter: I did. So the dessert that I brought, um,
is. And you know, before we have dessert, Lisle you
said.
>> Lisle Waldron: Yes.
>> Jamie Rinehart: Old desserts get paired with drinks.
>> Chris Dechter: Yes. So Lisle you said you had a very special
overproof rum that we should all try.
>> Lisle Waldron: Uh, well, if we just want to do the overproof to get drunk. Yes. We have a
rum that's called Forest Park. No, it's not Forest with
a T. It just is the S. The T fell off because he was too
drunk.
>> Jamie Rinehart: Right.
>> Lisle Waldron: That's at least what I tell myself. I. Listen, guys, I kid you not. Don't
make me put a link in the chat because you know what my links look
like. But, um, yeah, so we'll go Forest Park.
Um, fun fact, I think I just looked at. There's a guy
in England, um, a British guy whose
whole content spiel on Instagram is drinking rum. And
he just did the five most like potent rums anywhere in the world. And
Forest park was number three. So we're gonna get a bottle of Forest
park, but we have to be careful because it is highly flammable.
>> Chris Dechter: It is.
>> Lisle Waldron: I'll say it one more time. Highly.
>> Marc Cholewczynski: Highly. Highly.
>> Chris Dechter: Okay, so we have to be careful.
>> Lisle Waldron: So this is white rum that we have to keep the
cork on because it'll evaporate. Like, this is highly
flammable.
>> Jamie Rinehart: Do you mix this?
>> Justin Rexing: How do you open the cork and snort it?
>> Lisle Waldron: You can, uh,
um, use the rectal camera with it.
Oh, God. No. This is.
>> Chris Dechter: No, that's.
>> Jamie Rinehart: After mainlining it.
>> Lisle Waldron: No. So I've been told. Fun fact that
it. It's actually. It has no hangover. It's hangover proof, like drinking
that you never get a hangover. I don't know how true this is. I'm not a.
I'm afraid of it, to be fair. Um, in Trinidad,
we call it fire water. You do the math.
>> Chris Dechter: Well, let's. Let's. Let's pour a little bit for each person here. So.
>> Jamie Rinehart: All right, so we have some.
>> Lisle Waldron: Don't pour it near to the heath, Please don't pour it near to
the.
>> Jamie Rinehart: All right, that's.
>> Marc Cholewczynski: That's like a. That's a big.
>> Lisle Waldron: That's enough water.
>> Jamie Rinehart: That's a lot.
>> Lisle Waldron: That's not water, buddy.
>> Chris Dechter: Mark, here's one for you as well.
>> Justin Rexing: 12 ounces.
>> Marc Cholewczynski: Do we have EMTs?
>> Lisle Waldron: M on standby here.
>> Chris Dechter: I'm doing a flourishing pour here. This is a big
pour.
So everyone. Everyone, enjoy.
>> Lisle Waldron: Buddy. We need EMTs.
>> Justin Rexing: Should I get out my cigars?
>> Lisle Waldron: I don't think we should do this with cigars.
>> Jamie Rinehart: So. Justin, get your cigars out. We'll at least
hold them. We can just, you know.
>> Chris Dechter: Yeah, you know, and just.
>> Jamie Rinehart: Chris, as you get.
>> Chris Dechter: Yeah. So for dessert here. Yeah, get those cigars. Get those
passed around. I brought my special homemade
creme brulee flambe. So this out for
everybody.
>> Jamie Rinehart: Get the fresh, crispy top. Fresh crispy tops.
>> Chris Dechter: Right? So, uh, hold on.
>> Justin Rexing: Butane torch.
>> Chris Dechter: I've got a little searing torch here. We'll just like this up real
quick. Get some.
Some little bit of crispy there on top of your.
No, we're fine. We're fine. Hey, give me my rum.
>> Lisle Waldron: Yeah.
>> Chris Dechter: It'S fine. It's just in cigar.
>> Marc Cholewczynski: It's just getting crispy now.
>> Lisle Waldron: Open glasses of alcohol.
Chris.
>> Chris Dechter: Um, so, Lisle I don't want to alarm
you, but your kitchen is on fire right now.
>> Lisle Waldron: It's too late.
>> Jamie Rinehart: We have. We have burned down everybody's kitchen that we have been
in.
>> Marc Cholewczynski: Welcome to the club. This rum is
delicious.
>> Lisle Waldron: Thank you. I'm not sure.
>> Justin Rexing: Grab the cigars and let's go. Basically
run. Do you guys have fire
departments here?
>> Chris Dechter: We do.
>> Lisle Waldron: My buddy's a fire officer. They just make a lot of soup. They
make, like, beef soup all day long.
They don't have anything else to do, so they just make soup,
and then they come and tell you your house is going down. So. I know.
>> Justin Rexing: What I mean was that them passing
soup emergency.
>> Lisle Waldron: They have to go to did you.
>> Justin Rexing: Hear them go by?
>> Lisle Waldron: Yeah, they have to go to the grocery to get, like, soup.
>> Justin Rexing: Soup.
>> Lisle Waldron: Soup stuff.
This is not a tradition, guys.
>> Chris Dechter: So, Lisle thanks for hosting, but I'm sorry your house
has burned down. I think you've done this three years in a row now, so.
>> Lisle Waldron: Yeah, I'm one of the boys now. Huh? Huh? No kitchen.
>> Marc Cholewczynski: Yep. Well, onto the next one, I guess.
>> Justin Rexing: I still have a kitchen.
>> Chris Dechter: Oh, next year.
>> Jamie Rinehart: Yeah.
>> Lisle Waldron: Oh, God. Oh, gee,
guys, thanks.
>> Chris Dechter: Figure out how to build this?
>> Lisle Waldron: Uh.
>> Chris Dechter: Uh.
>> Marc Cholewczynski: Well, we made it. We survived. Barely.
>> Chris Dechter: Sorry, too many things.
>> Lisle Waldron: I have to go have some explanations on what's going on in the
kitchen.
>> Chris Dechter: Thanks, Lisle Happy Thanksgiving.
>> Lisle Waldron: Oh, dear.
>> Chris Dechter: Thanks for putting another episode of AV Super
Friends on topic. You can contact us with questions,
topic ideas, or General
complaints@avsuperfriends.com.
>> Marc Cholewczynski: Nice work, everyone.
>> Chris Dechter: Sharp broadcast. Really good. Everyone on the floor as
well.
>> Lisle Waldron: Really a lot of hustle.
>> Chris Dechter: I liked it. The opinions expressed by the AV Super Friends
are solely those of the individual and do not represent their respective
institutions, organizations, companies or clients.