This video is sponsored by our 30 day diet and habit change program, 1K30. Go to 1K30.com to learn more. Artichoke dip is so good. These are stale. Hi everybody, it's Shalva with Life is No Yoke. I'm like fully caffeinated today and ready to hit the ground running. We are doing three incredibly unique Super Bowl recipes today. These are things that you can bring to a Super Bowl party and people will think are delicious and you don't even have to tell them there's no dairy or meat in them because they are that good. Or if you're hosting and you've got people with dietary needs coming to your party, these are things that your friends will be like, thank you, that was so delicious. So the first thing we're starting with is pulled jackfruit barbecue sliders. I Googled what the top things people eat for Super Bowl are and sliders was like one of the top, well chips and guacamole bring that to your party. But then sliders and I make a day, damn good.   Dang good slider made with jackfruit and it's akin to a pulled pork slider, barbecue style but you would never even know that it's jackfruit and they're delicious. So some things about jackfruit. Jackfruit might be an ingredient that you're like, I've never heard of that. That sounds weird and scary. I agree. When I first tried it, it was weird and scary. It comes in cans now. You can get cans at most grocery stores. Trader Joe's has them, that's where we usually get them. These are not the Trader Joe's brand. So you'll see young green jackfruit in brine. You can also get like a huge jackfruit and hack at it with a big knife and that works too.  We are going to put this in the oven while we're gonna shred it and then put it in the oven. So I'm gonna preheat the oven here. Bake 350. And I am going to use the Vitamix to shred my jackfruit. I know my carnivore friends that have Vitamixes do use theirs to shred chicken. So we're using the same, that was so gross. That exploded all over me. All right, well, we'll see if young jackfruit juice keeps me young, I guess. Maybe it'll be a miracle skincare routine that I just accidentally invented. So I'm just draining the water out and the jackfruit looks like this inside. So if you see a jackfruit out in the wild, it's like a gigantic fruit that has a hard spiky shell kind of, it's a lot easier when it just comes in a can for me like this. So I am dumping my jackfruit in. I wanna try to not get any of that liquid in there. Dumping my jackfruit in one can at a time. I am going to put the lid on and use my tamper. You definitely wanna use your tamper when you're shredding ingredients because it helps kind of control what's going in. And then I'm just gonna pulse. And I have to do it backwards so I might come over here to do it. No, we'll see. There it goes, okay. That's it. I hit it like two, three times. And now I've got a pulled jackfruit consistency, pulled pork consistency, and that's exactly what I'm looking for. So when I did this without using the Vitamix, I took a fork and I just kind of shredded them apart and that works too. Totally works too. But this makes it much easier. I'm gonna grab a pan to throw this on. So I'm gonna dump that shredded jackfruit. That turned out perfect. Look at that. Excellent. And if there's any big chunks in there, I'll just throw them back in, but it doesn't look like there are any. And then I'll do the other can. So jackfruit is one of those things that I feel like you're gonna start seeing on menus in a lot of places. I've already started seeing jackfruit on menus in town here in Minneapolis. And so I think depending on where you're from, Minneapolis is definitely not first on the food scene, but we're pretty woke on food topics. You'll probably start seeing jackfruit at some of the restaurants that you go to too as a good meat alternative. It's not just tofu anymore. All right, pulse again. And so pulsing, you can go up and down like this. And that's it. Perfect shredded jackfruit. That's exactly what I'm looking for. So, oops, lid cap down. All right, good jackfruit out there. So you see how that's like pretty shredded pork consistency and this is it raw. We're gonna look for those like crispy edges. Like if you go to a barbecue restaurant, you're looking for that like burnt tip. I think that's what it's called. That's what we're trying to get here is kind of that burnt tip consistency. So you can throw your favorite barbecue sauce on now. I am using Kansas City style barbecue from Trader Joe's. We're big Trader Joe's fans around here. It's the closest grocery store but it's also, they've got some great stuff. And we like the flavor of this for this particular dish. So I'm gonna get not a ton, but you can do this with your eyes. You don't have to measure. Just make sure everything has a little bit of barbecue on it. Mix it up. We're gonna throw this in the oven and sometimes this takes 20 minutes. Sometimes it takes 25, 30 minutes. All we're looking for is crispy edges. You can eat the jackfruit raw so it doesn't like need to be cooked but the consistency that we're looking for will be crispy which is like the parts that everyone fights over basically is what we want the whole thing to be. So I'm putting it on this Silpat Mat because it does kind of stick to the pan otherwise. You don't need one of these to make this work. It just makes clean up easier and I'm all about making the clean up easier. All right, so I'm gonna throw this in the oven and then I'll tell you what we're doing next because it's very exciting. Set a 20 minute timer at 350, 20, go. All right, so the next thing we're doing is for the jackfruit sliders. You could serve it just like this, a bun, barbecue jackfruit on top and be done but if you're feeling extra, and I always am, you can make our cashew queso and put that on top of the slider and now you've got barbecue jackfruit with cashew queso on top or if you're like, I don't have enough time to make sliders, this lady on the internet is crazy then just make the cashew queso because it's an excellent dip that's like one of our most popular recipes that's been around for like as long as we have and people ask us to bring it to their houses all the time. So that is a really good one to bring if you're hosting or if you're going somewhere for Super Bowl. That is one of those dips that like happens to be dairy-free but like everyone eats it happily. It's not just the people that don't eat dairy that eat it. Everyone loves it. All right, I just rinsed out the jackfruit. I'm not super concerned if there's like one tiny little piece of jackfruit still in there and now I am going to make our cashew queso and we make this so often in our house that I can do it by memory. So it starts with a nut milk of your choice. We use almond, one cup, okay? And then we've got a half a cup of raw almonds and then a half a cup of raw cashews. Cashews are a pretty expensive ingredient. One trick to buying cashews for less is right now these are like the cashews that you can buy at most stores full two-sided cashews. Those are full price. Some stores sell cashew pieces where you would find like this in a bag and you would obviously also have pieces like this and stuff in there too but those are cashew pieces. Those are usually one or two dollars less a pound so that's a good kind of hack for saving money since they're just gonna get blended up anyway in the blender so you're not gonna like see them. Okay, so we've got almond milk, almonds, cashews. The star of the show here is the red pepper. This is what's gonna give it the color of traditional queso but it's also like super flavorful in a way that is necessary to make it taste cheesy somehow. I know that doesn't really make sense but it makes sense, you'll see. I've got my compost like right under me in case you guys are wondering why I keep putting like vegetable scraps on the floor. I'm not, there's a compost right here under me. So I'm putting the whole red pepper in and then the last ingredients are like pantry staple items. So I've got nutritional yeast. If you're making stuff for plant-based people or you are a plant-based person, nutritional yeast is one of those ingredients that you wanna just stock in your pantry and our next recipe which is our spinach artichoke dip also uses this stuff. So you will want to buy some for your super bowl party. I'm doing a fourth of a cup of nutritional yeast and that is what's gonna give it the cheesy flavor. And then I've got a half a teaspoon of garlic powder. Can you use fresh garlic? Of course you can. I'm just trying to make it easy and quick for you. Half a teaspoon of garlic powder, half a teaspoon of some onion-based, you can do just onion powder. We use 21 Seasoning Salute. That's what makes ours better than everyone else's. This is the secret. So if you can get your hands on this, you do a full teaspoon of this, full teaspoon of any onion-based spice and then we're gonna do some crushed red pepper. Our kids are gonna eat this so we do not that much. If this were just for us, I would have done a few more shimmies there. And then salt. We're gonna do a teaspoon and a half of salt which seems like a lot, but the nuts are unsalted in there so it's gotta be the right flavor. All right, so I've got my nuts, my spices, my red pepper, my almond milk, my nutritional yeast. That is the Magikash Ukeso. I am going to blend this on the soup setting. I'm using the A2500 today. Usually we're using the A3500. This blender is like what we recommend as like best for anyone basically. It has the exact same power as the top of the lime blender, the A3500 without some of the bells and whistles. It still has some of the bells and whistles, just not everything. So the main difference that you'll see is it doesn't have the preset buttons that you push. It has three presets on a dial instead. So instead of five presets that you push, it's got three presets on the dial and the presets are smoothie, frozen dessert, soup. So I'm going to use the soup setting and that sets the clock for me at 545. So that is the other main difference between the A35 and the A25, which is on the A3500 I can set a clock like it's a microwave and walk away. In this case, I have to choose one of the settings and then I can walk away.  So it's gonna go for five minutes and 45 seconds and just wait to see the magic when I take the lid off at the end here. Our cashew queso is done, it ran through the soup setting. You might be wondering why I have two Vitamixes. I've got the A3500 behind me on the counter. That is the one we use every day. That's the one that works best for our family. We do this for a living. We've got the top of the wine blender. But like I said, this is what we do for a living. So we've got the A2500 so that we can show it, we can demo it, we can show people how to use it because it is just as good as the one behind us just with less bells and whistles, like I said. So you kind of have to think of us like the people at a state fair or that you see showing and demoing the actual machine. We're just doing it on YouTube instead of at the fair. So this is our famous cashew queso. It is famous because it cooked completely in my blender container right now. So the blade inside of the Vitamix just used friction, just like rubbing together, not only to blend up all the ingredients and make it super smooth, but also to heat it up. So when I take the lid off, you will see. Ah, queso facial. So it is steamy hot.  You don't need to pour it into a pot and think it thicken it up, it is ready to go. So that is our cashew queso. If you're hosting a Super Bowl party, you can feel free to serve just this with chips and people will love it, but I'm gonna be extra and put it on top of jackfruit tacos because everyone I know has already had my cashew queso. So now I have to like amp it up at least one level here. Has anyone noticed that my cutting board is completely warped? I just noticed when I was cleaning it up. If anyone knows how to fix this, can you leave it in the comments below because I tried last night and Google failed me. So you tell me, how do I fix this warped cutting board? Thank you. All right. I'm going to throw the queso in here and you guys can snack on it while the jackfruit's cooking. See that texture? That's what you want for cashew queso. I also saw, I was reading through the comments on our queso posts the other day and there's people that make that like 1990s delicious dip where you add like a can of, what is it? Rotel or something or... You used to use a brick of velvita and a can of something and they use instead of velvita, our queso and I think that's a great idea. All right, I didn't with the jackfruit but with the queso I am going to run a wash cycle. So all I do is spray down the interior of the container and the mouth of it. Sometimes we hear that people like have trouble cleaning their blenders and they're like, oh, I don't like to use it because I just sits in the sink. Like if you rinse it right after you use it, it's just super easy to clean.  And if I have time to rinse it with three kids, five and under, you have time to rinse it. I don't care what's going on in your life. All right, throw in some soap, tiny bit of soap, rinse out the lid. All right, it's clean lid. So on the A3500 there is a little icon with bubbles on it that says this is the cleaning cycle. With the A2500 there isn't a technical cleaning cycle but I'm going to use the smoothie setting which is just a 50 second timer that goes up to high and that will do the same thing basically. Hit the top so that's going to get clean too. Definitely helped it along by rinsing the inside like that if it was just a smoothie I probably would have just done the water and soap but because it's queso which is a little stickier I like to help it along but that's it. It's clean. Rinse it. If you want to go the extra step and really keep your blender container looking nice and you have a minute, you should dry the interior of it because that is really what's going to keep your container looking like new. I can show you what lazy parents do instead of that and the difference. Now we use this every single day, many times a day but that's the difference between drying your container and not drying your container. This is not a dirty container it just has mineral buildup on it from the water that we use that has minerals in it because it's water from the land. So if you dry your container after rinsing it it won't get that way. Even if you use it every day like we do many times a day that is the big difference. So if you are into caring for your nice things which everyone should be that's how you do that. Okay, cool lesson number one complete. All right, for some reason there isn't a timer on the jackfruit but luckily it doesn't really matter because you can't really, I mean, I don't smell burning so we're good I would say. So let's go check on the jackfruit. Come with me to the oven, won't you? MTV Cribs. So I'm starting to get some crispy bits. I'm gonna give it a mix so that some of the undersides get cooked up too. Really what I'm looking for here is texture. I just don't want it to be soggy. So might actually add some more barbecue sauce while we're at this point. I think that's what I usually do.  We'll go this way so you guys can see. All right, so you can use as much or as little barbecue sauce as you want. We try not to use too much when we're serving this for like dinner for the kids because barbecue sauce is sneaky sugary but this is the Super Bowl so you can use as much as you want. No one is looking for a healthy meal at the Super Bowl. All right, I'm gonna put that in for a few more minutes just keep my eye on it. I'm gonna spread it out so that as much as I can, surface area is like showing so that I get as much crisp as I can on there. All right, back in. So while the jackfruit is finishing up getting that kind of crispy topping, I am going to start kind of assembling. So this time I got these pretzel buns. These don't have dairy in them. If you do have someone coming to your Super Bowl party that has a dairy allergy, buns are one of those things that have like sneaky dairy in them. So just make sure to check the back. The pretzel ones I know don't and then there's a handful of other ones that do. The King's Hawaiian rolls sadly do have dairy because those are like the most delicious soft fluffy but we do love these pretzel rolls. We use these for everything. So I'm gonna load them up on here and then I made last night, I made pickled onions. I know that sounds like, oh my gosh, Shalva, you made pickled onions like that, who are you? This takes three minutes. It's like the easiest thing and it makes me look like a professional chef and look at these. They're like beautiful and we keep them in our fridge and you can put them on other stuff.  What do you call these? I'm gonna call them slivers. Rings, you add hot water, a dash of sugar, a dash of salt and some kind of vinegar. I use red wine vinegar just cause I like the color better when I use that. You can use apple cider vinegar. You can use white vinegar. All you do is soak them in that mixture and they can be ready in like a half hour. You can do these on the counter. I put them in the fridge overnight and I like the way that they look better. So these are pickled onions. Those are going on top of my sliders and then the other thing that can elevate your sliders a little bit is doing avocado. Avocados are back in the like you can afford them range hopefully now. We had to take like a year long break from avocados but I have noticed them at the store being a little bit more in our budget. So Lenny thinks that I'm really good at cutting avocados. We'll see if I don't embarrass myself on my warped cutting board look. But my trick is just to cut them in half all the way around first and open them up like this and then the skin really is attached by this little nub where it's attached to it's tree, avocados grow on trees, right? Where it's attached to the tree and all you have to do is kind of cut along that and then the skin becomes a lot easier to peel off. So if you want to take the pit out like a ninja I just slam into it. I make sure not to hold it. I've seen a lot of people hold it like this and do that. I leave it on the counter and do it. I read somewhere that, I read somewhere I probably saw a TikTok that like the number of hand, small hand cuts that are like knead stitches have gone up since the use of avocados in our cuisine have gone up. And I think that's hilarious. So now I can peel from either side and see how easily the skin peels off now. I mean, that's like sushi chef, good. I'm so impressed. Okay. And then I'm just going to cut some small slices to put on top of my sliders. Pretty good. You can always do it thinner, but for a sandwich you want it kind of dense. All right. So I think I'm not going to toast these for sliders. When we do like burger night at home when we make Beyond Burgers, we do toast them. But I think with a slider you want it kind of soft like this. So let's go chuck on our jackfruit and see if it's ready to go. Oh, yes. It's looking good. I'm going to turn on the broiler for a second just so I can like dramatize, dramatize, dramatize the crispy on a few of those. All right. Here we go. You might have seen our jackfruit tacos video or like an Instagram post with our jackfruit sliders. And I almost always make an easy purple, actually it's red cabbage, but it's purple so that makes no sense, red cabbage slaw to put on top. It's for prettys for the pictures, but it also tastes really good. So it's very, very easy.  Like every brand makes a vegan mayo now, so it's super easy to get. And that's it and stir it up and it's ready to go. I also use this on our falafel. If you saw last week's video we made falafel, I make this exact same slaw to put on falafel. Okay, so I'm going to go grab the jackfruit and we're going to start building up these sliders. You might need to keep it under the broiler for a few extra minutes to get that crispy topping. Just make sure you're watching it. You want to set like two minute timers for it basically. So I've got some really good crispy edges here. These guys are crispy. The sugars in the barbecue sauce are starting to kind of like caramelize on there, which is awesome. So that is what I'm looking for. I'm gonna set that here so I don't burn myself. All right. I'm gonna throw some jacknut throw. I'm going to gently place some jackfruit on my buns. I think the thing with sliders is that you want them to be like exploding. At least that's how I like mine. So I loaded up the jackfruit. Look at that. You can't tell me that that's not pulled pork. Once it's got barbecue sauce on it and it's steaming and it's got crispy edges, like that just straight up looks like a pulled pork sandwich to me. Okay, so I'm gonna start layering on. I think I'm gonna go queso first. Remember you can serve just the queso, but in this case, we're going topping for the taco. They're not tacos. Why do we keep calling them tacos? Sliders. I think because we make jackfruit tacos more at home than the sliders. Or we used to. Now I feel like we make the sliders more actually. All right, barbecue jackfruit queso, purple cabbage slaw, pickled onion, avocado. That is a gorgeous and kind of fancy for Super Bowl jackfruit slider. I'll show you. Look at that. Can you see the jackfruit this angle better? Do you want it to be dripping with queso? Should I put more on? I am actually really excited to try our barbecue jackfruit cashew queso Super Bowl slider. Yum. I'm trying to find like the optimal bite, but each bite on a slider is optimal. Yum. So many textures. That crispy jackfruit, the queso that's like the sauce, creamy avocado, crunchy onion and cabbage. It's like a perfect mouthfeel. I want more. Yum. Yum, yum, yum, yum. The only thing I do different next time is I would toast the bun. These are better toasted. Mm, yum. So those are our jackfruit sliders. The next thing we're gonna make is our spinach artichoke dip, which I would say is our second most requested bring when people invite us to their houses for anything. They're like, can you bring queso? Can you bring spinach artichoke dip? The spinach artichoke dip, you're gonna see there's like a magic process of making like a stretchy mozzarella cheese without using any dairy, which is really cool. So the queso we made fully in the blender from start to finish. The mozzarella cheese, we're gonna start in the blender and throw it on the stove and you'll see the magic happen in a second. So this is our spinach artichoke dip. The base is this stretchy, delicious mozzarella that you could use for anything else really. I think we've used it on pizza before and we made some other dip that it was like the base for and it's very, very yummy. So these are the ingredients. The only ingredients that might throw you off if you're like new to kind of plant-based cooking is the nutritional yeast, which we use for the queso, which you should invest in because you're gonna wanna make queso over and over and over again. I've talked so many people into buying nutritional yeast. I feel like I should be like a nutritional yeast, like liaison, affiliate. And then the tapioca starch or tapioca flour. This is one of those ingredients that you need to find like in the baking aisle. Most stores have them now. If you can't find it at your local grocery store, like a health food store will have it. It's either tapioca flour or starch. They're interchangeable and this whole bag was like $4.50. So it's not like a huge commitment, but it does make the magic happen. You can't make it without this ingredient. So we have raw cashews again. Sorry for those of you that are allergic to cashews. These recipes are not for you today. We've got tons of recipes for you, but no Super Bowl recipes. Three fourths of a cup of cashews. One, two, three, measure with your heart. Okay. And then two cups of water. And then if you blended that, you'd have cashew milk.  Cause you can. All you would do to make cashew milk is add a little sweetener of your choice and you would have a creamy, delicious cashew milk. But I'm not making cashew milk. I'm making mozzarella cheese. So I need seven tablespoons, which is a hilarious measurement. I get a kick out of it every single time. I'm like counting to seven. Okay. Like why isn't it just like, someone's got to do the math on that. If you can do the math on tablespoons to cups for me, what would seven tablespoons be? Like a half a cup plus one or something? Okay. One, two. This is science. So you do have to be like a little bit precise. Three, four, five, six, seven. All right. So that tapioca flour or starch is the thing that's going to like hold together the cheese. That's the magic ingredient. Nutritional yeast. That's the thing that's going to make it taste cheesy. Nutritional yeast is one of those things that you can like sprinkle on popcorn. It's like just delicious on its own. But it makes me and the kids sneeze when we put it in our queso. When we dump it in it almost always makes us all sneeze. Nutritional yeast. Okay. Apple cider vinegar. Ooh, my warped board. I need two teaspoons. That's a tablespoon. So hang on. So oftentimes if you're kind of making dairy substitutes, you'll use apple cider vinegar. You don't really realize it, but like dairy cheese has a kind of a sour fermented kick to it. It's not the flavor that like leads, but it is in the background. And so that is just for flavor to make it taste kind of funky, which is like one of the words to describe cheese, funky. All right. A full tablespoon of salt. I know that that seems like a lot, but it is cheese after all and cheese is salty. You could always use less. This is not one of the science ingredients as much as it is a flavor ingredient. And then garlic powder. I'm looking this way to look at my recipe because I don't have this one memorized. We make this one probably three or four times a year. We don't make it like weekly, like we do the queso. So one teaspoon of garlic powder and then we blend. So this recipe, this is the cheese part of our recipe. How long does it tell me to blend for? Dee dee, this is my recipe. You tell me, blend on high for two minutes. So I am going to, so you remember with the queso, when I took the top off, it was steamy and it was done. You served it right from there. With this cheese, it also is a little bit steamy after only two minutes, which is pretty impressive. We are going to put it on the stove to thicken it up because that's what's gonna make it stretchy mozzarella cheese. And that's what I need for my spinach artichoke dip. So follow me over to the stove where my delicious jackfruit is also sitting. Gonna have a great Super Bowl party with my double recipes here. All right, so I'm just pouring this into the sauce pan. Is that what this is called? Sauce pan, cooking glass. Okay. And then we're gonna keep it on low and just keep stirring it until it hits the right consistency which I'll show you when we get there. So this is one of those kind of finicky recipe, no, the steps where you do kind of have to stand guard over it. You can't really walk away and do something else because it can pretty quickly get too overcooked and then it becomes kind of gluey and you don't want it to be gluey, you want it to be stretchy. So I can walk away for a second and I'm gonna start chopping my other ingredients.  The other ingredients are a half an onion, garlic, artichokes, frozen spinach, salt, pepper, and almond milk. This looks like it's got a yucky spot. So the onions and stuff I do need to chop finely because they are not getting blended up. They are going in as I cut them. So wow, I'm doing a really bad job. Pressure of the camera. All right, just want small. Feel free to edit this part out. Geez Louise, my eyeballs. Oh my God. Okay, I can hear it bubbling, so I'm coming back over here. You can see that it starts to like kind of attach to the side and it's starting to thicken up. So now I definitely can't walk away. Now I gotta stay right here and wait for the science experiment. Looking for a cheesy polia party. Think of like a melted mozzarella that like, if you've got like a really cheesy piece of pizza from like a pub and you took a bite and it was like stretching from your mouth to the slice, that's what we're looking for. And it goes fast like, I mean, we're almost there. Can you see how it's thickening up pretty nicely? I think I might actually turn it off already because I've got other ingredients that I need to throw in. All right, that's perfect. Stretchy, see that? That's like a really unattractive demo of what I'm looking for. Stretchy cheese. Oh yeah, yeah, look. That's what we're looking for. All right, so now bring my cheese. Probably need something to put it on. Doot, doot, doot, doot, doot. Cheese, all right. And then all we're gonna do is add all these ingredients together now. I've got, that's half of a small onion. Get out of there, okay. Pepper, just to taste. Crushed red to taste. If I were serving this just to adults, I would put quite a bit of crushed red in. I think it's really, really good and it's a little bit spicy. A little more salt to taste. All right, and then I'm cheating and using minced garlic, which I almost always do. It just saves me time. And I need five cloves of garlic so that is like de-smudge, seems right. And then I'm using frozen spinach in this. We've tried it with fresh spinach and it's just not the right like texture. You don't need to thought it can just go in like this because the whole thing's going in the oven anyway. And we use a little bit less water content than we would if we were using fresh because it is going to leak some water into the pie dish. And then the last thing is the artichokes, which I've been like not wanting to do because I didn't want to open it on camera. Do you guys know this trick? Resmash it against the floor on a corner. My grandma taught me that. Ah! Thanks grandma, it worked. Isn't that magic? You have to hit it at an angle and then it works. So these are pretty big. These are marinated artichokes. In this recipe, we use the marinated ones because it adds a lot of flavor. Our next recipe that we're going to be making is also another like really good Super Bowl dip. And that also uses artichokes but it uses unmarinated ones soaked in water because it is mimicking chicken in a buffalo chicken dip. This one, we want to taste the artichoke. The artichokes, the star of the show because it's called spinach artichoke. Cutting artichokes is not my favorite. It's, they get really greasy on your fingers but they smell so good. So I'm looking for like a cup and a half which is basically like a third to a half of a giant jar of Costco artichokes or one big jar of all the artichokes that you find at not a giant super store. All right, so I'm going to add all of the chopped ingredients into my pie dish and then I'm going to pour the cheesy mixture on top and then it's not going to look super pretty yet but trust the process. It's one of those trust the process recipes. Maybe do two more here. I like big chunks of artichokes in mine but this is up to you how small you want to cut them. I like having like a chunk in mine. Okay, so that's going into my pie dish. So I've got almond milk, spices, frozen spinach, marinated artichokes, greasy hands and then I'm going to put that magic cheesy dip on top here. Sauce, what would you call this? See it's set a tiny bit more since I took it off and that's why I took it off just like a minute early because, well, because I wanted it to, should we do it upside down? Cheesy. This stuff you could eat plain, like Lenny is going to definitely take a chip to this when I'm done because it's really flavorful. I mean, we put the garlic in and it's salty and it's got the apple cider vinegar. It really does taste, here look at this stretch in here. It really does taste like mozzarella. I think a couple of the like vegan dairy brands have started to make a product like this in a bottle that you can put on top of pizzas and stuff. I think Miyoko's makes one and we've tried it and it's pretty good. I actually prefer this one but, you know, always prefer the things that I make myself. Okay, get these greasy artichokes. Greasy is probably not a good word to use on camera, but. All right, and then this is the only hard part of this whole recipe is like incorporating all of the ingredients in because the cheese is, it's not impenetrable but impenetrable, close enough, you know what I'm talking about. But it is, you know, you do have to like fold it in basically if you do any baking, it's like trying to get like raisins into a dough, like that kind of challenge. You have to kind of flop it around to get it in there. So this is gonna cook at 400 degrees for 15 minutes and then I'm gonna take it out and stir it because there's like big chunks of spinach and the cheese is gonna be a little bit more pliable in 15 minutes. So we are gonna give it a stir in 15 minutes and then we're gonna get a final finished top on it but right now it's pretty, pretty rough and ready but that's okay. Can you tell I watched the British baking show last night? Rough and ready is something they say all the time. So that's going in at 400 degrees for 15 minutes. Timer works this time. So this dip is one of those that you don't even need to tell anyone that it doesn't have dairy in it. You just say, here's my spinach artichoke dip and they'll be like, oh my God, this is so delicious. My mom watches these videos and my mom is an excellent cook. Like really, I'm not just saying that. She cooks very, very well and that's how I learned how to cook but she makes the traditional spinach artichoke dip which is basically like a can of mayonnaise and then like a handful of spinach and some artichokes and I think this one is much more elevated, much more delicious and I'm just remembering now that when we lived above a chef for a little bit and we had him try it and he said it was the best spinach artichoke dip he had ever tried and this guy was not someone that would just like lie to you. Like it really was the best spinach artichoke dip he had ever had because it doesn't taste like mayonnaise. So we're going to wait 15 minutes. It'll come out. I'm going to get ready for our buffalo chicken dip next and then by the end of this video you're going to have three amazing super bowl recipes to serve to your guests or bring to a party and you'll be the star of the show. All right, I am making a vegan buffalo chicken dip next and the first step is to soak your cashews. So I want to get that started while I'm like talking because it's important. So I just boiled hot water and I'm going to leave it for two, three minutes while I describe the recipe and stuff and that just helps the blender break it down. It absolutely can do it without the soaking but it does help.  It's like a treat yourself gift. I love this thing. Okay, I am making Nora Cook's Buffalo Dip here. Nora is one of those websites that I go to when I'm like, I want to make a vegan brownie or I want to make a vegan Alfredo sauce. Like she has everything that I've ever wanted and so I go there. She sometimes inspires something that I make and so it's a really good site to go to if you're looking for stuff like this. So we are using Nora Cook's Vegan Buffalo Dip. It is important that when you serve this to your friends and family that you do not call it vegan buffalo dip. I am telling you it's vegan buffalo dip but you are just going to say, this is buffalo dip and people are going to be excited to try it. When you say vegan, people are not excited to eat it.  If you know that one of your friends doesn't eat dairy you make sure that you let them know, hey, this doesn't have dairy in it. If you have a friend that's a vegetarian you let them know, hey, there's no real chicken in this. It's really good though. You don't have to tell people that it's vegan. Same with the cashew queso, same with the artichoke dip. You lead with what you made. This is a queso dip I made, yum. This is a spinach artichoke dip. It's so good. Hey, there's no dairy in it. Right? Okay, it's our little secret. So we are making Nora Cooks' vegan buffalo dip. Buffalo dip is one of those things that I loved back in the day. And since I became a vegetarian like many, many years ago I haven't had it because it almost always has chicken in it. So we're making one without chicken and the artichokes are kind of taking the place of chicken. So I have one cup of water. I have soaked cashews. I probably didn't talk for three minutes but I probably talked for like two minutes and that's plenty. So I'm gonna drain the cashews. That's hot. Would not recommend. Okay, I just lost like 30 seconds worth of, I mean 30 cents worth of cashews. Okay, I worked at a coffee shop for a long time so my hands don't feel burn anymore. Don't do what I just did but do not do it. What is it? What do you say when you don't want someone to do it at home? Do not try this at home, professionals only. Professional dum-dums. Okay, I need garlic powder. Again, can you use real garlic? Of course you can. We're just making it easy on ourselves and using garlic powder. Two teaspoons. One, two. Okay, I'm using two teaspoons of onion powder. Can you use real onion? Of course you can. We're just making it easy on ourselves. Oh! Check on our artichoke dip. It's ready for a stir. Gotta get a stir-er, also known as a spoon. All right. So remember we cooked it at 400 for 15 minutes. We're gonna pull it out. Give it a stir. Ooh! That's already looking really good but you see how there's clumps of spinach and stuff so I wanna give it a good stir so that it's all homogenously. Well, I guess it's not homogenous but I want it to be evenly distributed. The spinach and the artichokes and the cheese evenly distributed throughout. And again, I'm gonna be looking for kind of a brownish, a browned top to know that it's cooked and it's just aesthetically pleasing when it's got a browned top. So I'm folding the mixture in and you can see that the cheese is more pliable now than it was because that almond milk mixed in and the liquid from the melted spinach mixed in.  So I wanna make sure that it's pretty on top basically so if there's a chunk of something you don't like at the top, just make sure it's evenly. All right, so that looks really good to me. So I'm gonna throw it back in for 15 more minutes while I make my buffalo dip. Multi-tasking. Okay, I know that Nora knows how good a Vitamix is and that it would obviously be able to do a lemon and blend it up, but she says lemon juice so I'm trusting her and I'm using lemon juice today. Three tablespoons, that's like a lot of lemon juice. I don't even know why we have this in our fridge. I think probably a cocktail. One, two, three. I easily could have used a real lemon in there but I'm just gonna trust the process on this one but if I were using real lemon, three tablespoons I probably would have done half a lemon, no rind. Would have probably been the equivalent of what I just put in there. So I've got cashews, water, lemon juice. I need one and a half teaspoons of salt. Gonna run out of salt here. Usually pretty good at stocking the pantry but ooh, I am running low. All three recipes had salt and cashews in them, okay. Really low, handful of cracks. That's probably good, recycle. Okay, so cashews, water, lemon juice, salt, garlic powder, onion powder and now I blend until very smooth. Then I'm gonna add the buffalo sauce and the artichokes at the end and pulse them in. So because I'm using the A2500, I am going to just blend and ramp it up from one to 10 instead of setting a program. So, oh, you have to tell it. I don't use this one every day. Very, that looks very smooth. All right, so I've got like a smooth consistency here. So, the next step is just putting in, I'm using a cup of buffalo sauce which should taste pretty buffalo-y if it's got a cup. We're using Sweet Baby Ray's buffalo sauce but you can use any kind of buffalo sauce. That is one other one that you do need to check the ingredients on if you truly are making a dairy-free dip. A lot of buffalo sauces do have dairy in them. So just check the back to make sure there's a handful of them that don't. And then I have artichokes in water, different than the artichokes that I had before that were in oil. So these are in water and these are gonna take over for the consistency of the chicken in here. So I'm gonna pour these in and then I'm gonna pulse. I only have one pie dish because I'm in my 30s and I'm not at my grandma's house but I would also probably make this one in a pie dish. I am going to do a hack here where I have these mini pie dishes. So I'm gonna make them in these and it's actually almost preferable for me in my house at least this is a mild buffalo sauce. If I was gonna make this for my Super Bowl party which I am, I would do a mild, a medium and a hot and so in that case I would blend this now and then wait to add the buffalo sauce to pour them into all three. So I would do one mild, one medium, one hot and make sure to label them so I would blend this now, pour those in and stir in the buffalo but because I am making all one kind right now I'm just gonna pour in the buffalo. So this is when you get to choose how spicy this dip is. So it's up to you and if you have another pie dish you can just make one and put it in your pie dish. So now I'm just gonna pulse and when I'm pulsing what I'm trying to get is like a shredded chicken consistency like I did with the jackfruit but this time with artichokes. I think that's pretty good. Let's check it with a spoon. Yeah, so that is kind of the consistency of a traditional buffalo chicken dip. Smells really yummy. So I'm just gonna pour it into my pie tins and again the only reason I'm using small ones is if I wanted to separate the spicinesses or if I just don't have another pie tin. Looks like I'm gonna be able to make all four if not more. All right and that goes into the oven also at 375 and it's gonna cook for 20 minutes I think. So we'll probably put them in with the spinach dip because we like to multitask like that. So we'll throw them in. The spinach chips up at 400 but can't hurt, right? And because I'm making these in little ones I'll have to watch it closer anyway on time. So I'm gonna throw all four of those in. All right, I've got spinach artichoke dip almost ready. I've got my buffalo chicken dip in the oven and our jackfruit sliders are already done so we'll be right back when those come out of the oven and we'll serve them all up and you can see what they look like. So we brought this dip to our New Year's plans this year and we put it on like a big beautiful platter in the center and then did like crusty breads all around and it was very well received and it was one of those things that like everyone ate and didn't have any questions about and that's kind of what we're striving for is something that everyone can enjoy and the people that have a dietary restriction also get to enjoy it without having to feel like they're inconveniencing people. If you are the person who is plant-based this is an awesome thing to bring for yourself because it's filling and delicious and everyone likes it and it's just something that you can eat and you will feel full after eating. So it's something that we bring to make sure that we have something to eat somewhere else. This can be served with pretzels, crackers, pita chips, pita, baguette. Anything that you want to stick in some artichoke dip is a welcome, I think hot pita would be very delicious with this but usually we do crusty like French bread or something or you could do it with veggies but you wouldn't do it with veggies for Super Bowl. I'm gonna try it, all right. So you see there's like big chunks of artichokes in there. That's how I like it. And little pieces of spinach almost everywhere. That's how it should be. It could use a little bit more browning on top if you want to leave it under the broiler for a minute but it doesn't need it. Okay, so good.  It's perfect. No one would ever know that it doesn't have all the mayonnaise. Sorry mom, in here. I mean, you would know it's not packed full of mayonnaise because it doesn't taste like mayonnaise but no one would know that it doesn't have any dairy in it and that's kind of what we're looking for. So that's the spinach artichoke dip. Just gotta wait a couple more minutes for my buffalo dip to come out and then we will give that one a try. All right, we grabbed the buffalo dip out of the oven. It is exactly what I remember it looking like, kind of like a crusted top and then you crack through it and you get to the buffalo. I cooked it less time than the recipe says because I did it in these small dishes. They took about 15, 20 minutes for us. If you did it in a big dish, it'd take about 30. I'm not gonna lie, I already tried it. It's really good but I'll try it on camera for you also. So that's kind of the consistency.  It tastes like buffalo dip. I got no complaints. This is an excellent super bowl dip to bring for your vegetarian friends, for your dairy-free friends, for your vegan friends. This one checks all the boxes. You can make it as spicy as you want. I'm gonna serve it with celery and carrots and like pita chips. It would be good on tortilla chips. It would be good on crackers. All those things, really good. Let's go talk about all three of these recipes and why they're awesome at my kitchen table.  We've got barbecue, jackfruit, casiotop sliders. Need a better name for those. Delicious, small bun slider thing. We've got our spinach artichoke dip and then we've got the buffalo dip that has artichokes instead of chicken. All three of these recipes can be made pretty simply. You can like go above and beyond with toppings and sides and all of that. But these are all three of very good spread to serve to your guests. Or if you just need to bring one thing, pick one of these and bring it to the party that you're going to depending on what you have been tasked with bringing, these two dips are great if you're in charge of bringing a main dish. These are awesome. And thanks for joining us for making all three of these plant-based super bowl recipes using a Vitamix. I think that sums it up kind of, but if you guys like videos like this, you should subscribe to our channel for sure. But then also tell us what we should do next so that we don't have to think of it ourselves but also because we want to make what you're looking for. So in the comments below, let us know. We've done juices, we've done soups, we did super bowl, we did Middle Eastern recipes last week. So let us know what you want to see next and we'll get it on our calendar to make for you. Thanks so much for joining us and we'll see you next time. Bye.


Hey guys, this is a highlight for my Twitch streams, so if you like Twitch streams, go drop me a follow at twitch.tv slash jack, the bus. Original video is linked down in the description below, go check it out, it's freaking amazing. Aside from that, enjoy the video. Okay chat, if you want to say hi to YouTube, this may go on YouTube. There's a lot of people who've been wanting me to react to it. SpongeBob Anime Episode 1 Bubble Bass Arc. This has been by far one of the most requested things for me to watch. I don't know why, but yeah, I haven't seen this yet, we're getting fresh reactions. I know there were like music video-esque stuff, but this is like, apparently it's going to be like a whole thing, like a whole series, so it's 14 minutes and we're going to check it out. Alright, let's get started. A Narmac Animation. Oh god. Captain, are you okay? Did you come? SpongeBob. I heard that the carnivore guy was in danger, so I came in in a hurry. What happened? Where's Bob? I'm going to protect this shop, so save me. I'm destroying the restaurant.  The Fade-In Bro! I knew about the 5 Pickles. The 5 Pickled Patty Monka. Wait, this is actually so good. I've already sent Mr. Squidward. Dude, Squidward's actually going to try? This is actually such good voice acting. Dude, Squidward would not be that willing. It even has the squeak. How do you do anything for a quick buck?  What is SpongeBob's horrible secret? Dude, there's even like a little inter-cut. Oh my god. There's an intro. Wait, no way. And it's sung by Gary? Okay, dude. Oh my god. Wait, this is actually top tier. Final season. Yo, Bubble Bass got that cake. Wait, why does Sandy look so foin? The eye bleed? Oh wait, no. What is this? What is this? I like how Squidward's like crying up in the top right. Yo, Squidward looks so quiet. Yo, wait. So what are the teams? So Squidward's on the other team, but I thought they sent Squidward out for like the good side. And then is that Patrick in the middle? Is Patrick like the equality of all? That would make sense that he's the balance of everything. Oh, that's a nice like an homage to Stephen Hillenberg. That's sick. And he's off to Jellyfish Fields, boys. Yo, Patrick got cake. Oh my god. Yo, chat. I'm about a simp. I like how it's the complete opposite. That load of fish face. She's like, oh. What? She's a stereotype of a female showing in character. True. Even the pump. I swear that is a line in Naruto, but to replace SpongeBob with Naruto and Squidward with Sasuke, I swear to god. Extremely attract. It's a rock. A weapon of the pioneers. It's not just a folder. It's a rock. Squidward. It even does the cut, dude. Wait, who is this? SpongeBob anime t-shirts and more. Nice. Low key? Low key, I would cop.  Squidward, no. Oh my gosh. I'm so invested in these characters already. Take all the glory like usual. Literally shown in, bro. Well, I watch from the sidelines alone. It's so shown in accurate for the, and did the villain to just stand there while they're having this heart-to-heart conversation. He would redeem himself. Dude, how am I emotionally invested? This is the end for him. He's not going to get pet- He did the garo face? Oh my gosh.  He has the formula. He must keep it from him. That reminds me of the crab from One Punch. The lobster dude. He's injecting a chat. Change the S to a half. SpongeBob. It doesn't even make sense. That's his, that's his power. Does he matter if his limbs break off? No slow walk with the sunset. The mad man. Another shown in trope. Yo, what you're about to do? Capitate him? Who's SpongeBob's freaking insane? He's back to normal. He's out of his six tails formers.  The Sakura. He's alive. Let's go. Dude, I want to see Patrick fight. Squid.  SpongeBob would be Goku and Saitama. Don't you go anywhere without me? And Mr. Crab just watching from a distance? Hi everyone, I hope you enjoyed Six One Two My Life. Oh my god. This is the best thing I've ever watched in my life chat. Good lord. I literally am more excited for this show to develop than anything else in the world. I cannot wait for whenever episode two comes out. SpongeBob would be the entire Dragon Ball universe one versus all. Everybody was telling me to watch this. I was like, oh, it's probably like the intros. It's like, it's probably kind of sick. This is literally like, like the intro is actually top tier work. Like I would listen to that. Like I want to see this fight. I literally want to see a SpongeBob fight in anime. I cannot believe I'm already this invested in this series, bro. People weren't kidding. Chat, good job of like on it, all that good stuff.


USPS has my Black Friday haul y'all. It went in and it never came out. At least half of it, okay? Half of it. USPS has half of my Black Friday haul. Tryna go natural. Hi guys, welcome back to my channel. Warm, warm. USPS has my Black Friday haul, so Yeah, I decided to come on and do this video one to let you know that half my stuff is stuck in the post office And two because I feel like maybe a lot of you guys are in that situation So I'm just gonna let you know what I tried, what I didn't try and what my suggestions are to deal with this whole mess. Basically between the different new policies at USPS, the kind of recent changes to handle election mail, the coronavirus and workers being out sick, and people buying more online. USPS has been backed up for me since the beginning of the month, basically. So anything that was sent to me from like December, the first week of December, on has just gotten stuck in the post office. It will arrive in my city. I can just drive over and get it pretty much. It's right there like 15 minutes away, but then it just stays there forever. I've had something there since I think December 14th and nothing. I actually filed a claim against USPS to investigate it. The supervisor was supposed to call me back on Saturday. Today is Wednesday, nothing. So they're ignoring claims. You can't even file a support complaint or claim. Like just forget it. There's pretty much nothing you can do. I ordered from one of the bigger like a clothing company using Root. So I was like, okay, I paid for my Root. Maybe I can do something with that. So I filed a claim with Root. They just sent me a copy of the order again through USPS. So guess what? The replacement is stuck too. So there's pretty much nothing you can do. Just be sympathetic, I guess, to the small business owners. So it's not their fault. Don't send them nasty emails. Don't give them bad reviews, especially because it's not their fault that the stuff is stuck at USPS. Like I understand if you really have to get a refund, do that. But if you can wait it out, I guess just try to wait it out. I'm in the same boat. I have no idea how long it's gonna be. Let me know if you guys are in the same situation. Like I said, I tried USPS claim. I tried a Root claim. Nothing worked. And I don't think anything's gonna work. Amazon is still shipping fine.   So I can't really say buy stuff, but I'm gonna say that they're gonna be around for a long time. Amazon and the car approaches gonna be there after World War 3. Let's put it that way. Because they have a lot of foresight in terms of getting their own shipping company. So if you need to buy stuff really critical, I would suggest Amazon. Everything else, FedEx and UPS, they're gonna get delayed. I haven't really gotten anything from FedEx and UPS. I know they're also a little bit slower, but I think they're at least still moving. So definitely avoid USPS. At least I think for the rest of this month and next month at the least. And if you already have stuff stuck there, it's probably gonna be a month. Hopefully I guess before you get your stuff. It's really frustrating because a lot of small businesses only use USPS. When companies do have other shipping options, usually it's really expensive.  So it's not even really worth it in most cases. At least for me, it isn't worth it. So I mean already the small businesses are going through so much, I just feel really bad for them now. To have this hurting their business on top of it. Because I mean, I for one, I'm not gonna order anything until I know I can get it.  I want to say, FedEx, my little sisters help us.  But I mean, I don't feel like this is terrible. Like people can have perishable stuff. Like, I want to just reel and I want to be understanding at the same time. I know you guys on the same boat. Like, I just don't see how they can just let this slide. What about if you had perishable stuff? What about if you had critical medication in there? Like, bashing USPS would be like bashing Kanye. Like, it's not cool anymore because of his situation. But we know before this, he also sucked. So, I'm kind of frustrated because USPS has lost my packages before. I've gotten news and emails about stolen packages before. And I don't think that's the situation now. But I don't have that much goodwill with me personally to where I can really feel that good about the situation. I feel good towards the people I ordered from, but I don't feel that good towards USPS. Even though I don't blame them for this current situation 100%. They have some responsibility, some blame because this was all things that they could have predicted. But I'm not mad at the workers. Let's put it that way. Pretty much just coming on to let you guys know that most importantly, please leave my small businesses alone as best you can.  I'm patiently waiting for my packages. I don't blame you. And I do hope that things get moving. USPS hires more workers. Donald Trump steps in, I don't know. So that's it. Thanks for watching, Marant, I guess. And I hope this helps some of you if you were not aware of the situation. Now you're aware. If you have any ideas or solutions, suggestions, let me know. And let me know what you're going to do if you're going to try to wait it out when you think you might get your packages. If you have packages stuck. I know for me, she sent it stuck. Kaila Regina is about to be stuck. I am going to just do like a part one Black Friday haul with the stuff I got before. But the stuff I was like super excited to show you guys I can. So I'm really kind of down about that. But hopefully you can still have a good Black Friday haul part one video. I'm a best year person 2020 coming out soon as well. I do want to get that out to you guys. Thanks for watching. I'll see you in the next one. Bye.


Hey, what's going on everyone? It's be Avery again, and I am here for another trailer reaction And yes, this is my second most anticipated film of the entire year Marvel Studios Avengers Infinity War trailer number two, you know, so like I really feel like I'm late to the party You know, we all found out yesterday that the trailer was dropping today Now it's like man, please Marvel, please Disney, please do not drop this trailer at 8 in the morning Please drop it at night because if you drop it in the morning, I'm gonna be at work And I'm not gonna be able to react to it until I get off work So that's all I can think about today, but you know, I'm finally here I'm uh, you know, what am I like a 10 hours late to the party, but you know, I got my cap in America my throw up So I'm done talking. Let me go ahead and put on these headphones And you guys can watch me Watch this trailer. Here we go The entire time I knew him he only ever had one goal To wipe out half the universe If he gets all the infinity stones, he can do it with the snap of his fingers Just like that. Tell me his name again Thanos We got one advantage He's coming to us We have with Thanos once so that's what we use Let's talk about this plan of yours.  Oh using your made-up names, then I am spider-man And I already got my tickets that is something that I did do first thing this morning when I saw a pop-up to work I was like I gotta go and I literally left and I bought my tickets. I got it for a Thursday night April 27th at 7 p.m. I max 3d 2d. Yes. Yes. Yes, and I'm so happy because Joe and Anthony Russo the Russo brothers that of course gave us the beautiful Captain America when the soldiers civil war and now Avengers infinity war First time in history First time in cinematic history that the entire movie the entire film is gonna be shot from beginning frame to end frame and I max cameras I could take these off and so That's just it's just never been done before all the people that's ever done that was You know Michael Bay Christopher Nolan The Russo brothers Ryan Coogler just shot a few scenes of his Black Panther You know with our max cameras and who else Michael Bay Christopher Nolan the James I'm trying to I don't think James Cameron did maybe but anyway, okay the trailer. Um, I Gotta watch it again entire time. I knew him He only ever had one goal To wipe out half the universe If he gets all the infinity stones, he can do it with the snap of his fingers Just like that Tell me his name again Thanos They're the same scene. I'm glad that he's there with her Because I was wondering if Iron Man was no leader with the Guardians. We got one advantage He's coming to us Always updating them so we have with Thanos once he's a super master. We use the Grandmaster See what the most advanced talk about the world's gonna do I think it's good except it sucks So let me do the plan and that way it might be really good Wow Somebody else in the back Oh Using your made-up names then I am spider-man and it is going down. I may watch it a third time like so I Heard of I heard a rumor. Let me press. Let me press pause. I heard a rumor that now Okay, well, there was some brothers they gave us the beautiful Airfight I can't even talk they gave us the beautiful fight at the airport scene and I still can't talk in civil war Two years ago, Captain America Civil War someone was saying that like the just a fight on Titan alone Or something like that like top step times, too I mean it may just be hearsay people just talking trying to get you excited or whatever But you just after seeing this trailer twice and just seeing all of what they got there in Wakanda And then seeing at the end spider-man swinging around looks like that's gonna be on Titan because I you know I paid attention to the reporting like a week ago at entertainment weekly and it was kind of giving the backstory and things like that see excuse me That was there was also talking about You know, we're gonna get a real nice backstory for Thanos and gonna be able to you know Somewhat a sympathize with him somewhat empathize with him and so man He looked crazy as hell You know when we first saw him and he had the armor on and he was taking off his helmet or whatever And when Gomorrah was talking to Iron Man towards the beginning and like I was saying doing the trailer I like that they are together and you know in the scene and I hope this is not but now Marvin This is don't piss me off now. Don't be putting Footage in the trailers. There's not in the movie. You know I'm saying I don't like when you do that I don't I don't like when any studio does that that is false advertising. You know, I'm saying, you know We fans, you know, we're gonna watch these trailers like a billion times, you know, I'm saying, you know Whether it was the record for the last one 230 million in the first 24 hours, this gonna beat that probably 250 So, you know, we find we fall in love with these scenes that y'all give us in these trailers It did they don't end up in the movie kind of like y'all did at the end of Spider-Man homecoming Because we did not get the scene where the Iron Man and Spider-Man swinging into the camera Like it was at the end of one of the trailers and you know in the movie So, you know, don't do that. But what I what I was saying was I really liked that Iron Man Tony Stark Robert Downer Jr. And Zoe Saldana Gomorrah are talking in the scene. It looks like, you know, she was like, hey Ever since I've known him, of course, she's his daughter ever since I've known him You know, he's been one of the short half the earth or half the universe And if you're gonna get the infinity stones and he was like Tony was like what's your name again and then up So I really like that they are in a scene together because you know, since we're getting a part one and part two next year of Avengers I was like, maybe all the Avengers are not gonna, you know, come up together in this movie You know, we'll have some over here some over here that makes sense to me And then everybody gonna link up or whatever in part four. I was cool with that But you know, I'm glad I got to see that but going to the action I Gotta watch this, you know This is a decent size screen. I got a you know, when I'm done with this Of course, I'm gonna go watch it on the larger screen and get up to the TV like I'm a little kid Saturday morning cartoons Because all that stuff in Wakanda, man When they were just walking up and this child I had the whole army behind them, you know, I'm saying I love Black Panther You can go check the subscribe to my channel. You can go check out my review for that I did a regular non spoiler and spoiler review and talked about them You know, you can go watch that but everything here in Wakanda The most advanced nation in the whole world because you know, they got the vibranium have never been conquered ever by anyone And they didn't say that in the movie when I think about now. It's kind of disappointing But just to see how they got the whole the whole they had the whole army. They had the what was it? The Wakabi's tribe from Black Panther. That's in theaters now. So go see it The border tribe, yeah, the border tribe they had the whole border tribe They had the updated hook buster suit back there and then a couple of the other Avengers and they was all putting up the shield I was like man, they had all these vehicles. I can't wait to see that everything in Titan looks crazy I'm just happy that they were getting to have another large movie With, you know off earth, but you know besides like the Guardians And you know Asgard, you know, we get to see another planet or whatever So it just kind of you know, just expanding on the whole MCU as we already know it. So that's just very exciting It looked like we saw One of the Black Order members. I am not familiar with him.  Let me do a plan Okay, I wasn't really feeling that we're just gonna have to wait and see because This trailer right here is out of context You know, and it may that tone may be Suffitting, you know, that may be able to suffice, you know in the final cut of the film You know, right now I'm seeing that out of context I only was thinking that because while I do love Marvel and MCU It will mostly everything that they do, you know, I'm a big fan One of my criticisms is I don't mind all the jokes in the movie. I think the jokes are fine I think they're funny But what frustrates me is sometimes they have jokes in the wrong moments They have them in serious moments and that's just very frustrating me for a quick example Thor Ragnarok the very intro of the movie when we're getting introduced to Surtur The demon god You know at the very beginning of the movie, you know Thor is joking around and like hold on and swinging around in the chain And I'm just like if Thor is not afraid of Surtur If he's not, you know pretending that this is just you know, the end of everything Ragnarok Why should I be worried too? So when I was watching that in that movie that was frustrating I don't want to give any more examples, but that's just one example What else I mean, hey, you know, this is we're gonna just we're gonna take our time and I'm gonna soak this My throat is dry third time. It's just so much three, two, one go The entire time I knew him he only ever had one goal to wipe out half the universe If he gets all the infinity stones, he can do it with the snap of his fingers Just like that Tell me his name again A level 10 We got one advantage He's coming to us Okay, so that's the second the rain thing. Okay, we have with Thanos previous trailers. So that's what we use That's what I'm gonna hide vision We got the mind stone. Let's talk about this plan ears. I think it's good except it sucks So let me do the plan that way. It was really good. It looks so beautiful. Wow It's me That's good more as a child I'm Peter by the way, Dr. Strange. Oh Using your made-up names, then I am spider-man Spider-man's the one to do it now What I was gonna talk about how long is this this is 16 minutes and that is okay What was I about to talk about Spider-man homecoming Tom Holland loved him in love spider-man in civil war was perfect in that movie Homecoming was great. You know, I had some nitpicks in there But I remember at the very end of that movie. I was happy that Spider-man Tom Holland turned the upgraded suit the iron spider suit down Because wow, yes in the comic spider-man does become iron spider. Well, I mean, he has the suit named my car I'm spider that is way way way way way down the line. You know I'm saying I don't want to see that now So when entertainment weekly dropped all those images and things like that in promotional material and not just them It may have been other people too other publications outlets, you know They had one poster of spider-man and they haven't been spider-man. They had them as iron spider. I'm just like man I hope I hope you know, I just hope they don't go that route, but Maybe not here with Marvel Disney, but when Sony When they do their solo film, what's it July of 2019? Yeah, you know, they may do that And I just think the iron spider the whole thing is just too early But if you're fighting Thanos, you're gonna need every freaking ability that you have the suit was already made from The previous movie. So I mean you got to do what you got to do. So that's cool But it looked freaking amazing when Thanos at the very end of the trailer was jumping and finna knock the hell out of somebody I can't wait to see that who it is. Maybe he fighting the Hulk and how in the world is Is captain America able to hold Thanos like this? He got the gauntlet, you know, he didn't have all the gyms I don't think it's funny and they used to come to gyms and never come to stones But I'm just like like how's captain? He just you know, I'm saying, yeah, I'm not giving up, you know Being super captain America, you know saying I can't wait to see what the what that's about You know, he finna power up Super Saiyan something like that. I don't know But it looked great, man, you know, we got a teenage group in there With rockets and who was they talking to in that scene? I think it well it may not been the same scene as the trailer saw cut together But Thor look like, you know, he got his new weapon and he finna charge up and just wreck shot And I don't know what his new weapon is calm But I saw something that they was about to call a storm break and I'm like no storm breaker is the other dudes Weapon the golden hammer What's the better a bill? Yeah, better a bill, you know, his weapon is called storm breakers So they're gonna be calling Thor's new weapon storm breaker If so, I don't like that. But if they do, you know, I get over it Tread looks freaking fantastic, man. I cannot wait. I got my tickets back row Middle I'm max, you know, I'm saying 2d First movie in all-time shot with our max cameras I am as soon as I cannot wait to end this video not cuz I don't mind talking y'all But I just really want to be able to like blow this whole thing up and catch up with the discussion and all that because like I said I'm late to the party. Is there anything I want to talk about in this trailer? No, I can't think about it. But so we're talking Marvel and you know comic movies Subscribe to my channel go back and look in my reviews for Black Panther.  So it was just the 17 right after Thor Ragnarok I talked about I ranked all 17 MCU feelings from worse To best from the last place the first place and go check it out And also you can check out my video for my top 10 Comic book movies of all time and again, this was right after Thor Ragnarok and Justice League But before Black Panther came out go check that out Also, if you want to go check out some more my other reactions to other trailers And also if you're in other films and want my opinion want my review I have a review up for a wrinkle in time Strangers death wish and Love Simon I couldn't remember the movie but guys that is just my opinion my reaction my review for Marvel Studios The Avengers trailer number two. I freaking loved it You know, that's just my opinion. What did you think? Let me know down in the comment section below Do you agree with me or do you disagree with me? You know, let's talk about it Like I always said subscribe to my channel go to my website You can check me out there book market also look me up on social media Facebook Instagram and Twitter It's right there at the bottom of your screen And I made it very easy by providing a link to all that good stuff down in the description box below Well guys, I just want to thank you again for tuning in to my opinion slash reaction for the Avengers Infinity War trailer number two And before you go, don't forget that my name is brandy. Thank you. That's just my pain


All right, great. Thank you, John. So we heard Jim Hagam and Shinabe this morning talking to a very large audience. And Jeff, why don't you join me? And he talked about medical devices being input to the analytic databases. He talked about everything being mobile and cloud. Everything. Now, it's interesting to me. We heard a little bit about this last year. We certainly heard a lot about mobile last year. Jeff, but we didn't hear a ton about the cloud. And I think that's really what the success factors acquisition was about. Absolutely. Alex Williams, why don't you join us as well? That'd be fantastic. Hey, Alex. Hey, Jim. Hey, Jim. Hey, Alex, thanks for coming on. So let me just reset here. We're here live in Orlando at SAP Sapphire Now. SAP's big user conference. A lot of suits, very formal kind of crowd, very C-level executives everywhere in the audience. We heard some Chris Messaging this morning from Jim Hageman Snabe, the co-CEO. Bill McDermott yesterday, also Chris Messaging. Bill McDermott's really a former sales guy. Snabe is really the product guy. And I thought, Alex, that Snabe's commentary was consistent with the messaging we heard yesterday, simplicity, personalization, the vision of the future. But somehow I thought it resonated better with the audience. What do you think? I think it did. I think that he really got more into the heart of the technology by really looking at it from that business perspective, but really helping outline what HANA means to the company and what cloud means to the company. And by doing that, you can really kind of demonstrate that cloud really is the future. It is part of IT now. And it has to be. And mobile really is the node for IT. IT will now increasingly not be in one place. It'll be everywhere. And I think that's really the message that I got out of what Snabe said. He talked about the intelligence business web and the lines blurring between different types of businesses. Jeff, is he talking about essentially consolidating supply chains and virtualizing supply chains? What did you make of that? I think that's certainly one aspect. But he made a comment something along the lines of companies can now offer business services, even if they're banking services, if you're not a bank. So the idea being you can integrate your partner's services into your offerings in a seamless way so that you don't have to actually build or supply all the components of a given service, but the web allows you, this kind of intelligent business web allows you to integrate all those pieces from your partners to offer a comprehensive offering. It's also a lot of talk about productivity and the impact that things like HANA are going to have on productivity. It's an interesting perspective, I think. We think about productivity from the PC era. Everybody got PCs in their hands. It was a huge, massive productivity boom. And prior to that, you really never saw a relationship, statistical relationship between productivity and information technology investment. Snobby put forth a vision today of really extending the productivity through analytics, through, you didn't really save big data a lot, but through analytics and really dramatically changing the way in which customers are able to respond, his customers and companies are able to respond, driving massive increases in revenue. And that's really what I think he's talking about in terms of productivity increases. I saw, I was wondering where he was going with the population boom and the mobile boom. And then I think he helped crystallize it when he talked about how much data people generate. And by the generation of that data, it's turning supply chains upside down. And in the process, though, there's the technology because memory is so much greater in the technology, in memory technology. It's so much more advanced now. And you can get so much more data in there that the supply chains are becoming disrupted. But you can also optimize the supply chains and bring much deeper efficiencies. And so I thought he did a good job in explaining that and then bringing it back home to what we heard yesterday from the Berbery's CEO, the ACE CEO, and the Coinstar CEO, who talked a lot about those things. So, Jeff, this is kind of like David Flair's scenario, where you're taking transactional data and operational data, you're bringing it in, commingling it, essentially, certainly not all of it. You're going to have your Hadoop batch processes. You want to sort of keep the data where it is. But you're going to pull nuggets into the operational systems. And that kind of is what HANA enables, I guess. Talk about that a little bit. Right, well, HANA, we heard McDermott yesterday kind of mentioned a couple times as HANA as a big data solution. But it's not exactly, it's certainly not akin to Hadoop. And the relationship there is Hadoop is where you're going to do your big batch processing, crunch a lot of historical data. You're going to take segments of that or some of the insights, the nuggets, as you say. That's where you kind of load those into HANA in memory situation, where you can now act on those in your operational systems and actually turn those insights into action. So when a customer exhibits a certain behavior, makes a certain purchase, it kicks off another activity, either an upsell, a cross-off, or doing whatever it might be, based on the insights that you perhaps derived from a totally another system. But now it's living in HANA. And in real time, you can take action. Yeah, and another David Flawiarism, he defines real time. Alex says, fast enough so that you don't lose the customer. That's really a good definition, right? You think? I mean, because people split hairs over really, what is real time? Yeah, I think people are starting to split hairs over, what is big data? And I think when you can put 100 terabytes of data in memory, which looks like SAP is gunning to do, that's significant. And the amount of, it's not just what you can do with one thing. It's what you can do with multiple things with HANA when you're starting to use it in an optimized way. For instance, in financial services, I saw an example yesterday where IBM has developed some methods for how to track workflow capital better for the CFO. And they can now track multiple KPIs, much better than they ever could before. They can get results in 15 seconds that used to take hours. They can get results now in just 15 hours that would take a few months. And so that just turns everything upside down. So maybe it's not like so much more data that they can access. I mean, it's not like petabytes of data. But this is where I think where you start to see the capabilities that integrates you to real-time data with things like the data, right? So you can push that data back into the loop. You can start using like, you know, Flash was more effective way to really optimize the real-time data and start creating kind of this cycle between those two different companies. He also took a little stab, very minor, but it was subtle. SAP really doesn't trash the competition. They're like the exact opposite of Oracle. Yeah, how so, Mike, tomorrow? Hope he does, because that'll make a good review for us. But he said something to the effect of imagine where all data is in memory and you don't need any traditional disk-based database. That's obviously a slight hint at Oracle, but also others. I mean, EMC, NetApp, we're going to have that on theCUBE. Today, I want to ask those guys, you know? What do you think that means to you guys? Now, I don't think all data is going to be in memory. I think all active data will eventually be in some type of memory or Flash, and then the bit bucket will still be the spinning disk, because it's clearly going to be less expensive. But, you know, I think that's really what he meant. And that really speaks to some major changes in the architecture, the IO architecture of the system. And again, I keep bringing up David Foyer, but he's written some great stuff on Wikibon. If you Google, or actually go to Wikibon and search IO-centric design. What's really been getting down to this more than anyone else? Well, Fusion IO, for sure. And I think that, so for the past 15 years, we've seen functions sort of migrate out of the server, you know, outside the other side of the channel. Do disk arrays and, you know, things like snapshots and replication and other data-sharing techniques and data movement. That function, maybe not that function per se, but a lot of function is now moving back because flash is persistent. You're certainly seeing it in laptops. I hope I never have another laptop with a hard disk in it. I don't think I ever will. Why don't the economics permeate into the enterprise? They clearly are going to, you know. And so to me, this is what Snabe was talking about when he talked about the productivity increases. Massive increases in productivity. Well, what's productivity in the simplest form is revenue per employee. That's a great measure of productivity. So how do you increase revenue per employee if you can allow people to see things in near real time and act on them and impact the outcome, that's going to increase productivity. And I think that's what he was talking about. Massive, massive changes coming. I mean, just to simplify it even more, just think of what in memory allows you to do in terms of touch the customer that many more times in a given day in an hour, whatever it might be, whereas an employee in any given particle market might take an hour to interact with a customer or work on a customer problem because the system required that much time can now do it in maybe five minutes. If that's the case, well, you can do the math and you can see how many more customers in customer problems and situations you can deal with in a given period. And that's going to certainly increase productivity. That's pretty much the definition of it. Now, let's talk about success factors. You had mentioned, I'd never seen Lars speak before, Delgarde, who's the founder and CEO of Success Factors and now a member of the executive board of SAP. I'd never seen him speak before. You said he's a fantastic speaker. He does a lot of hand waving, a lot of rah-rah, but very credible, I thought, and really motivating and quite impressive. So tell me what you thought of his discussion and we'll get into it a little bit. Well, I think he represents that future that we've just been talking about where the cloud really is IT now and how does SAP adapt to that? And what I got out of it after talking to some analysts afterwards is that we're starting to hear a lot more about this kind of loosely coupled infrastructure. And SAP will increasingly talk about that loosely coupled infrastructure and they'll develop a unified UI. And I think that's what Lars wanted to show during the keynote. And I believe he did was showing how social fits into human capital management, for instance. And what I'm hearing also how collaborative analytics are being used inside stream work. The question I have is how will these, how will they start dividing the territories here? What will they do? And so we're hearing about financial on demand. We can travel on demand. We also have career on demand. What those, I think, represent are what Lars really is going to focus on. And I think in large part with people like Samir Patel, who I'm so excited to see a blogger, someone who really is part of our community, becoming like a senior ranking guy at SAP. And I think people like him will be instrumental to SAP as they embark on this future. I really believe it's a loosely coupled world that they're really going to focus on. Well, you know, loosely coupled but highly integrated, I think. He said loosely coupled, and I'm sorry, loosely coupled but end-to-end integration. So loosely coupled meaning you can have your choice as to what, I guess, modules. I'm using that term module. He didn't use it because it's such an on-premise term. But what software function you can choose, whether it's talent management or he gave a number of examples, talent management, procurement, social learning, learning, recruitment, and there's probably a half dozen others. So you can choose those independently or together. And he drew many, many permutations, I don't know, 10 factorial permutations of combinations that you could choose all in the cloud. The other thing that struck me is his title. He's up there, he's talking about Lars Dahlgaard, beautiful, the SAP graphics are just fantastic, aren't they? But the whole vibe here is just really, really professional. I think the best of any event, as good as IBM, maybe even better than that. And IBM is very good, you know. Yeah, IBM's done a great job with their smarter planet, but kind of the sophistication here and the elegance. Elegance is a good word for it. And then so, I digress, but so his title is Founder and CEO of Success Factors and member of the SAP Executive Board. So they've empowered, that to me is very, it says a lot about what they're trying to achieve culturally. They're saying, we want you to bring your mojo to SAP. Now, you're in charge of 5,000 people, presumably a lot of developers, make it happen. And this guy can really, is a real visionary. Yeah, he is, and he's really fast. And apparently what I'm hearing is that they have really been saying to people, they've been weeding out people, you know, because they say, we just need to work faster. We need to be able to be more aggressive. And there's people in SAP that have historically been developing systems for years and years and years who don't fit as well with this cloud-up model. And what's interesting about what you say about his title, it's a similar title to Vishal, you know, who was in the executive board, who's really a hasas like, you know, right-hand man, right? And so that to me says a lot about, you know, about Lars's significance in the company. Yeah, so, Susu. No, I was just gonna say, I think that acquisition was about a lot more than just the technology.  And we heard Snobby talking a lot about cloud and his keynote this morning. I mean, that's a key part of their go-to strategy within a couple of years, decades, perhaps. So I think it was much more about kind of bringing in the IQ, the visionary, than necessarily just the technology. Well, there's a lot of ways to skin an acquisition. You know, sometimes you just jam it right in, right? And do tight integration. Other times you just leave it alone. This is not a leave it alone deal. I mean, I had trouble sort of discerning the lines between success factors and SAP. Now, the acquisition is pretty recent. So the lines, I'm sure, are still pretty stark. But so, let's go through it. So he mentioned he has a 5,000 person team. I presume that's a lot more than just success factors, right? He said, at the same time, he said success factors has been in business 10 years. They've got 100% on the cloud. He said 15.6 million unique users. Now, I believe Snobby used that number as well in his talk, that we have 15.6 million users in the cloud. Now, that would suggest that SAP, I don't know if they're commingling SAP cloud users or let's say SAP didn't have any, which essentially is the case. That's why they made this acquisition of success factors is to get them into the cloud. And they were late. They had no question about it. Almost 500 million in bookings in 2012. I didn't say run rate. He didn't use those words. He said, we're nearing 500 million in 2012 bookings. I incurred that to me in year to date. I don't know what you guys thought about that. That would suggest they're at a billion dollar plus run rate. I was wondering about myself. Yeah, bookings, not necessarily the same as revenue and... No, he said billings. Right, so the question is exactly right. But I think if it was, if they were on a billion dollar run rate. So billings would be revenue. Right. So we need to bring back the concerns and just carry them into the field as we need them. Yeah, that's a good question. What's the point that you think I'm really good at? I think it's an actual question. We've got a break, and so we're here live. This is Dave Vellante, wikibon.org. I'm with Alex Williams of Silicon Angle and Jeff Kelly of Wikibon. This is day two of SAP Fire Now. And we are gonna bring you wall-to-wall coverage all week, and we'll be right back after this word from our sponsors.


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