Today on 6 sister stuff, I'm sharing with you 20 of the best things to make in the instant pot Now if you guys have been around for a while, you know that I love sharing simple easy recipes So you guys can get dinner on the table now starting out. I did a lot of instant pot recipes I started a few years ago now I've slowly dabbled in other things such as freezer meals Sheepan recipes and even air fryer recipes But we're going back to instant pot today because I want to share with you the things that I make the very most So these are my top 20 instant pot recipes that you can make all the time Now the first seven recipes are what I like to call the basics Then the next 13 recipes are simple easy dinner ideas. So guys are ready. Let's just jump into it The first recipe is ground beef. I love cooking ground beef in the instant pot All right, so I'm going to start with the three pounds of ground beef. Yes That's a lot of ground beef, but I'll show you what I do with it later So I'm going to put my little trivet in the bottom of my pan Then I'm going to add about one cup of water because you have to have the liquid in order for it to pressurize Now it's time for the meat. Now I've put this on my counter for about an hour. It's still Really really frozen. So I'm going to break it apart so I can put it in pieces In the instant pot now if you need to break up your meat into a few different pieces It will still work You just want to make sure that your meat is below the fill line So the lid will go on your instant pot Now I'm just going to hurry and go wash my hands and then it's time to put the lid On now you want to make sure that it is sealed all the way and turn the little knob so it's on sealing not venting Okay, so I love my manual button or just a normal pressurized pressure cook whatever your instant pot says And we're going to 25 minutes Now when your instant pot's done it will start counting up or it's releasing on its own I let it release on its own for about 10 to 15 minutes turn the knob over There's no steam to come out so I can take my lid off Now I wish you could smell my kitchen because it smells so good right now Now it looks like it's still Like a brick of meat, but don't worry We're going to turn it into ground beef and it will really look ground up Okay, so I'm going to take my two big chunks and if you have multiple little chunks put them all into a bowl And the first thing I did is cut it up just a little bit now This is cooked together like a meat loaf really is cooked together So you have to split up the meat and doing this it was the easiest to use a knife Then once I cut it up into big chunks I got my chop and stir if you don't have one of these with your ground beef I highly suggest getting one they're like six bucks on amazon and it's my favorite So I just chopped up all of my meat and that really is all there is to it This is going to be my new way of cooking ground beef and I am so excited now I just have to show you that all the grease literally dripped to the bottom of the pan Which makes it a whole lot healthier Okay. Now the three pounds of meat is a lot. So I'm splitting it up into three Different one pound bags So I'm going to freeze two of my bags that each have one pound of ground beef And then I'm going to put one in the refrigerator because I am making taco soup I love having ground beef just sitting around all cooked ready to go Then if I need to do a quick meal of tacos taco soup something that is so simple that has ground beef in it I can just grab it out of the freezer and go The second recipe is called instant pot corn I will never go back to heating up the big pot again. Instant pot is the way to go Now if you've never made corn in the instant pot now is the time to do it You don't have to watch it. You don't have to wait for it. So I took one cup of water And I threw four ears of corn on you could add probably one more in a six quart instant pot Now if you're using a three quart one go ahead and split the corn in half If you're using an eight quart you can add more corn if you want All right, we're going to close the lid and put it on ceiling And now for my favorite part because it really doesn't take a lot of time I'm going to push manual and go all the way down to five minutes Now once it's done, I do a quick release So I can eat my corn faster But if you do need to wait a little bit it is fine just to sit in the instant pot until dinner is ready So I take my lid off and my corn is Perfectly done number three. I love cooking hard boiled eggs in the instant pot I feel like It is now the only way that I cook hard boiled eggs So I just poured one cup of water right into the instant pot Now I have this little thing this trivet that came with my instant pot You can also use a steamer rack or something else, but this one holds about six of them So I'm going to close up my lid then make sure the knob is on ceiling not venting I love my manual button, so I'm pushing manual and we're going to five minutes Now when it's done you want to let it sit Let the timer go up for about five minutes before you turn on venting and take the lid off Now the trick with boiled eggs is Is that you want to put them in ice water as soon as that five minutes is up And let them sit for a few minutes until they're cool Then peeling them is a breeze since it's been sitting in that ice water Now if you can see cut this open it is the perfect boiled egg Number four is one of my most Asked questions is how to cook chicken in the instant pot So we're going to start off here by I put four chicken breasts inside the bottom of my instant pot Then I'm adding one and a half cups of water now because this chicken is frozen I'm going to cook it just a little bit longer. So I'm going to put my lid on Close it all the way and then turn my little knob to ceiling Now I'm going to push the manual button because I love the manual button and go up to 25 minutes Now if you're going to cook thawed chicken, I cook it between 15 and 20 minutes Now when it's done, I move my knob over to venting. So it's a quick release And then I take my lid off I let it cool for a minute before I take my chicken out and I love to shred my chicken because today I am making chicken enchiladas and I want shredded chicken number five is sweet potatoes So I'm going to do three sweet potatoes here So I'm putting these on the rack this time and I added one cup of water Now I'm just going to put the lid on and as you know ceiling not venting So it will pressurize now. I'm just going to push manual and go up to 15 minutes to cook sweet potatoes Now I did a quick release and pulled the lid right off But for some reason my camera wasn't filming so I apologize about that Now these sweet potatoes are done. They're a little bit more firm that I like So I'm actually going to put my lid back on and cook them for another five minutes But I like my sweet potatoes really really soft. So if you like them A little bit more firm, but still cooked all the way through cook them for 15 If you like them really soft cook them for 20 You can serve these different ways you could peel them and mash them up and have mashed sweet potatoes Or last week I made a delicious sweet potato chicken recipe I'll put a link in the description for you if you didn't see it Number six is instant pot rice. Now you can make your rice different ways You can use oil. You can use salt, but I just use two simple ingredients, which are rice and water Now there are recipes that call for oil and salt I'll also put those in the description below for you So you can have all of your rice recipes right in the description. Okay, so on to the recipe I have one cup of rice that I rinsed until the water ran clear So this is my cup of rice and I'm just going to put it right in the bottom of my instant pot All right next I'm going to add my water So for one cup of rice, I like to add One and one fourth cup of water or chicken broth or any type of liquid that I want to cook my rice with The most simple basic recipe is just water. So one cup of rice to one and a fourth cup of water Now I like my rice a little bit softer. So that's why I do one and a fourth cup Okay, we're going to put my lid on And make sure your knob is on sealing not venting Now if your instant pot has a rice cooker you can push that But if it doesn't you can just do manual or high pressure. That's what manual is It's just high pressure. So because I love my manual button. That's what I'm going to push. All right. So with white rice We are going down to eight minutes Now you can go as little as four minutes depending on how you like the texture I like it really soft. So eight minutes it is then let the rice release on its own for nine to ten minutes Then when you're done with the nine to ten minutes you switch over the knob to venting And it should let out all the rest of the steam Then you can just pull your lid off and it will be a little steamy But your rice should be fully cooked Now this is how I make the sticky rice. I love sticky rice for recipes because it's just a lot easier to eat But if you add a little bit of oil, it will make it a little bit harder So it won't stick together and I'll put that recipe in the description below for you But for me, I love my sticky white rice Number seven is instant pot ham I love cooking ham in the instant pot And then I'll just put it in little separate baggies and freeze it for lots of different meals So this is a spiral ham. It's already been pre-cooked So you really don't have to do much to it other than add a lot of flavor and heat it up So that's what your instant pot is for So we're going to make a yummy sauce to go on top of it and then we'll cook it So let's get started. So I have a half a cup of brown sugar that we're just going to dump in here Then we have a half a cup of honey. I'm kind of just going to eyeball it Because really you can never have too much honey. Am I right? I am right Then we have two tablespoons of Dijon mustard. We'll just pour on top again. I'm just going to kind of eyeball my two tablespoons And then you want you can't forget your spices So you have a fourth teaspoon of nutmeg and a half teaspoon of cinnamon So I'm just going to put those in here too And I'm just going to take my basting brush and just kind of mix it all together All right, once it's nice and all mixed together now it's time to put everything into the instant pot So I'm going to scooch that forward It's just over for you So the first thing you want to do is you want to put a trivet onto the bottom of the instant pot Now you don't want a high trivet. You want one that's pretty low. So Trivet on the bottom if you don't have a trivet. I've done it before without a trivet It works just fine Next we're going to add a cup and a half of water So we'll just pour that into the bottom of pot because it has to pressurize right Then I'm going to show you a little bit how I'm going to do it to the ham But then I'm going to transfer it over so it's not a big Brown sugar mess right here. So we're going to take some of our sauce And I like to keep put it in between each piece and just kind of spread it around a little bit If you need it more liquidy You can do that too and just add a little bit more water But I like it nice and thick because it will get more liquidy as it goes on So just depending on how you like it some people just like to take this and just pour it all over So the the edges are nice and flavored. I love my inside flavor.  So We're going to just continue basting this little guy basting the outside basting the inside Just to give it some yummy flavor. I love that Dijon mustard flavor too. And it's I can smell it Once everything's in You're ready to go. So it's okay if your ham goes over a little bit on the line You have a little bit of room on your lid So it's okay if it goes over just a little bit as long as your whole entire thing is not over And as long as your lid can go on you're fine. Okay, so we're going to put the lid on there we go Now usually I'll have you turn the knob to ceiling not venting And but this one is a different one. So I don't have to push I don't have to turn any knobs. It will automatically do it for me. We're going to push the pressure cook button Now All you have to really do is get it warm.  This is a little bit of a different pot. So I need to push start But most the time you can just set the timer and walk away Okay, so we are all done here. We're just going to wait for it to cook and then yep I'll show you what it looks like. Okay. So once the timer is done.  Oh my gosh Okay, the colored up the edges too with the sauce that we put on it's it is delicious. Absolutely delicious Number eight is my instant pot mac and cheese Super simple and I swear you'll never make mac and cheese a different way So you want to make sure your lid is off your instant pot because obviously you need to use the pot And with we're making macaroni and cheese a creamy macaroni and cheese So we're going to start with one pound of elbow macaron Then we're going to do four cups of chicken broth Now I love to get these containers because I know that there are four cups in here and I don't have to measure anything So we're going to pour it all in Okay, now the secret when making pasta is that you want to make sure yes, I am using my finger You want to make sure that all the noodles are covered in liquid If you don't have enough liquid then you need to add more liquid to it You just want to make sure All the noodles are covered or you're going to have some hard noodles with your pasta All right. This is all that we have to do. We're going to put the lid on now Okay, we're putting the lid on can you hear that? That means you're doing it, right? Then you're going to turn this little knob To sealing now the other instant pots have a different looking knob They both have sealing and venting so make sure that it's on sealing Okay, once it's on sealing then we're going to come over here And we're going to push the manual button or the pressure cook button And we're going to go down To just four minutes pasta only takes four minutes to cook So once you push the buttons then you're going to wait for it to say on once it says on You're good to go now the difference between Making like let's say macaroni and cheese in the instant pot compared to on your stove top Is that you literally can set your timer to four minutes And walk away now you think of all the steps you have to do when you do it on the stove top You have to heat your water You have to make sure it doesn't boil over Then you have to put your noodles in you have to wait about seven minutes for your noodles to cook And you were just at the stove top the whole entire time with the instant pot I can go clean up the kitchen. I can go put away the laundry I can do a lot of other things while it's cooking. So this is why I love the instant pot so much All right, we're going to let this cook and then I'll come back and I'll finish making the rest of macaroni and cheese So once it's all done cooking you're going to have it say L L means that it is done You'll usually hear a little sound that it is done it beeps at you and then it's going to start counting up So you'll know how many minutes it's been done So usually with pasta and other things I like to do something called a quick release a quick release Is when you turn it to venting right when it's done cooking Now if you see some instructions that say natural release That means you're just going to leave it just as it is and let it release the pressure on its own Natural release but with pasta and because I want to make this really quick We're going to turn it to quick release which is turning it to venting. So all the steam will come out Okay, so once that's all done There's a little pin that will drop that means that you can open your lid safely Oh, and if you can see the pasta is cooked Perfectly now there is a little bit liquid at the bottom and that is just fine because we're going to use that liquid for the macaroni and cheese So just kind of mix your noodles around a little bit there might be a little bit stuck together But that's not hard once you start mixing. They'll come apart Okay So now we're going to push the saute button The saute button is the other button that I use all the time So you can brown your onions or you can brown your meat stuff like that But we're going to use the saute button today to make everything warm So first we're going to push the cancel And then we're going to push the saute button Okay, now it's time to add the good stuff for the mac and cheese So for first, we're going to add a half a cup of milk And I'm just going to eyeball this a little bit And then about a teaspoon of Dijon mustard. You don't have to add the Dijon I just like it just gives it a little bit of a kick And then just a dash of hot sauce. You can use your favorite hot sauce Whatever hot sauce you like or if you don't like hot sauce, you don't even have to add the hot sauce I just like the extra flavor that it gives it And then last we're going to add just two tablespoons of butter. So I'm just going to mix these things in there right now So we're going to let the butter melt and mix in the mustard and everything else It's starting to smell good All right, so once the butter is all melted now, we're just going to add two cups of cheddar cheese I like to use sharp cheddar cheese, but you can use any kind of cheddar cheese that you want Now if you shred your own cheddar cheese that will make it mix a little bit easier But I'm kind of lazy and I like to buy pre-shredded. So I don't even have to worry about that stuff I'm a more of dump everything in and go kind of person All right, once your cheese is melted and everything is melted and mixed together Go ahead and push the cancel button. You don't want to keep sauteing or it will burn the bottom of your pan It will burn the noodles. So we're turning it off. And so you'll just have nice Hot mac and cheese ready to serve now if you want to make this a little bit earlier in the day You can always push The cancel button again It is also the keep warm button and you can just let it sit here for an hour or two I would put the lid back on and let it sit until you're ready to eat All right Oh man, these noodles smell so good. I can smell just the little bit of Dijon mustard in there It's my favorite now I was thinking that you could easily do if you have the other box mac and cheese You could easily make just the craft macaroni and cheese too because it's literally the same thing You're just cooking your noodles and adding everything else when you're done Number nine is one of the most popular recipes on our website.  You can use tenders or you can use chicken breasts Now if you are making this in the slow cooker, you're going to do the same exact thing that I do in my instant pot Except when it's cooking you're going to cook for six to eight hours on low Next you're going to add two cloves of garlic. I also like to use the minced garlic. So it's about one teaspoon Next you're going to add one teaspoon of chili powder. Oops got a little too much there Next you're going to add one teaspoon of worcestershire one teaspoon of bad sauce Then add one teaspoon of Tabasco sauce in it now that seems like a lot But it actually isn't too spicy if your kids are funny about spice maybe do a half teaspoon Then on top of that I'm going to add one small chopped onion Next add one chopped red pepper. Now they didn't have red peppers at my store So I used an orange one then one can of drained black beans Then you're going to add one can of corn You're not going to drain the corn dump everything in Next add two cups of your favorite enchilada sauce Then you're going to add four cups of chicken broth Now I love to get these big containers because I know it's already four cups And I can just dump the whole thing in without measuring Next you're going to add a little bit of salt and a little bit of pepper And then you're ready to cook if you're doing the instant pot Make sure you turn the handle and make sure the little thing is on Ceiling not venting if you're cooking with a slow cooker put the lid on and set it for 68 hours with the instant pot You're going to go manual for 20 minutes now when it's done cooking I did a quick release so that means I pushed it over to venting and let all the steam out And I'm going to take the lid off. Oh, it smells so good Now I'm just going to find my chicken and shred it now with the instant pot It is going to be really hard to hold on to and it will shred very very easily Now when you're done shredding your chicken, you're going to add one half cup of cream And then about a half a cup of sour cream I might add a little more because I love when it's nice and creamy Then when you're done with that stir it in a little bit so the sour cream can melt and the cream will mix in pretty good Next you're going to add two cups of cheddar cheese mix it really well until everything is melted And well combined now if you're doing this in the slow cooker, you're going to do the same exact thing You're just going to make sure it's still on low while your sour cream and cheese are melting That's all done. I like to serve it with cheese so the cheese is melting some little tortilla strips and cilantro on top Number 10 is our instant pot beef stroganoff. I love beef stroganoff So I put a little olive oil in the bottom of my instant pot Push saute and then I have stew meat that I threw in now I'm putting garlic salt salt and pepper in there and now I'm just going to mix it around So it will sear the meat just a little bit So I'm going to let it sear for just about two to three minutes and then I'll add some other things So on top of the meat, you're just going to add some onions I did half of an onion, but you can do a whole onion then add half a teaspoon of garlic or one garlic clove And then I added a whole container of mushrooms if you don't like mushrooms You don't have to add them in but I love them. So I added a lot Then you're just going to mix it all up for a little while while your instant pot is still on saute You'll notice that the instant pot recipe is a little bit different than the slow cooker recipe And we're going to add two tablespoons of flour right now and then mix it all together All right, then we're going to add one tablespoon of worcestershire However, you call it it's that sauce one tablespoon of it right on top And then you're going to pour three cups of beef broth Right on top and you'll have one cup left if you have a container like that Keep that because we're going to put that in later on. All right. Our food is ready to cook We're going to go ahead and put the lid on now Make sure that it seals tightly and that it's on sealing not venting Now mine is on saute right now. So I'm going to turn it off Then I'm going to push the manual button and go up to 12 minutes Now if you're curious about cooking times, I have a little cheat sheet right here Or in the description, I'll send a link so you can go find it there also Now usually with me, I like to let it release on its own But right now we're doing a quick release because I want to get the noodles in and cooked Now as soon as all the pressure is released go ahead and take off the lid. Oh my goodness. It smells so good So now I'm going to add about 16 ounces of egg noodles Now when I'm done dumping it in I'm going to stir it around a little bit if there is lots of moisture in there Go ahead and don't add any beef broth But I felt like I needed just a little bit more and so I added about a half a cup more of beef broth So now you're going to close the lid again Make sure that it's on sealing again, and then we're going to cook it So you're going to have to turn your instant pot off again Then push manual and go down to four minutes. That's how long noodles take to cook Now when it's all done, I did a quick release because my kids were ready to eat And I was starving too. So go ahead and take the lid off Then you're going to take one cup of sour cream and just pour it right in You want to do this right after the lid is off because it was still going to be really hot Now go ahead and mix in your sour cream Now if you noticed mine has a little bit more liquid than I would like You can go ahead and keep the saute button on and it will thicken up because the flour that you put in there Number 11 is dr. Pepper pulled pork. Now you can have a one to three pound pork here I'm going to add of course my garlic salt and then one can of diet dr. Pepper Now I know this isn't the most healthy, but it's a little healthier than just plain dr. Pepper Okay, then we're going to add sweet baby raised barbecue sauce about one cup right on top Of your pork now you are welcome to add other seasonings too But I love this recipe because it really you can make it with three ingredients And it's so easy to throw together. All right, I'm putting the lid on We're going to sealing again because we want it to pressurize Now we're going to push manual And go up because three pounds. I usually go 50 to 60 minutes This is a two pound pork. So we're going to 50 minutes Now I let it release on its own for about eight to 10 minutes Then I just switch it over so I can get rid of all the rest of the pressure so I can open the lid Now if you open the lid and your pork isn't cooked all the way The good thing about the Instant Pot is you can put the lid on and cook it some more Now I want my pork to shred easily for this shredded pork recipe Now once it's done shredding, I'm going to stick it back into my sauce And let it sit there for about 20 to 30 minutes I mean if you need it sooner, that's fine, but I like to have it soak up the flavor Now you can serve this on buns. I put a little extra barbecue sauce on top Or you can serve it over your favorite salad Number 12 is actually my most favorite recipe Spicy chicken and rice bowls Then if you have leftovers, you can make them into enchiladas, which I love enchiladas I love enchiladas You're going to first start with two cups of rice that you have rinsed and drained So the water runs clear and you'll dump it right into the bottom of your Instant Pot Add two and a half cups of water right on top of the rice Now it's time for the seasoning. Now I just added pepper to taste because I love pepper Then you're going to add one teaspoon of salt Next add one teaspoon of garlic powder And then that should be it for the seasoning So I have one can of black beans that I've rinsed and drained and then add one can of red enchilada sauce I used a 10 ounce can there. Okay, so now I have two cups of shredded chicken I like to have mine already cooked and chopped up So we'll make this recipe cook even faster. I just got rotisserie chicken and chopped it all up Now you're just going to put the lid on make sure that it's on sealing not venting Ceiling and you are ready to cook it. So I like to use my manual button That's about the only button I use. So I'm pushing manual and because we just have to cook the rice We're going to go down to 10 minutes All right, when it's all done, I flipped the knob over and did a quick release And then just carefully pull the lid off be where it's still going to be hot and steamy But everything should be cooked all the way through now like I said before I love this recipe because it will work with enchiladas with tacos on top of your salad You can do all kinds of things with this recipe But I have to say my favorite is the rice bowls. So I like to add cheese on while it's still hot So it can melt then add a little bit of sour cream a little bit of guacamole And then if you love cilantro, I love to add cilantro to the top Number 13 is instant pot lasagna. It's a pot in pot recipe. All right We're just going to start with our springform pan. Like I said before, this is the three inch By the six inch so you can get it a little bit bigger the seven inch, but I'm using the six inch today All right, we're going to start with one egg. Then I'm going to add one cup of ricotta cheese Then when you're done adding the ricotta, you're going to add your spices So I have a half teaspoon of each one of these we have salt pepper oregano garlic powder and Italian seasoning Then you're just going to dump those all in Next we're going to add one cup of mozzarella cheese Then you're going to mix everything until it's well combined All right when it's all mixed together, you're going to set that aside and pull out your springform pan Now I am using oven ready lasagna noodles. So I don't have to boil them. It makes it a lot easier So I'm going to kind of measure and then break them so they'll fit right into my pan Now the noodles do not have to be pretty What you're trying to do is just cover up the bottom of the springform pan the best you can So if you notice I am using little pieces and it's okay because it will cook together All right, so I'm just adding a few more noodles on And now I am ready to put half of my cheesy ricotta mixture in there Then you're just going to spread it around the best you can Now I'm just going to take a handful of spinach leaves and just kind of tear them up and put them right on top of the cheese Again, it's lasagna. So it doesn't have to be pretty Next I have a 24 ounce jar of just traditional spaghetti sauce You can use whatever sauce you like in your lasagna. Then just spread the sauce around right over the spinach Now you're just going to repeat your layers.  So again, I'm going to try and measure them so they'll fit perfectly into my little pan Again, you're going to add another half cup or so of your sauce Spread it around and now for my most favorite part the cheese So I added about a half a cup to a cup. I like a lot of cheese. So I added about a cup Now once you're done with that, you're going to take a piece of foil and put it right on top of your springform pan Now my instant pot came with a steam rack And so that's what I'm going to use today to cook my lasagna I know there are a lot of other things you can use for your instant pot But this came with mine. So we're just going to make it easy. All right So now I'm just adding one cup of water because you need water for it to pressurize Then I'm going to put my pan right on top Then you're going to put your lid on Close it and make sure that your thing is turned to ceiling not venting you want to on ceiling Then on your instant pot, you're going to push manual and go up to 24 Minutes then when it's done, you're going to let it release on its own So you're not going to put it on venting for 15 minutes So now I'm preheating my oven to 450 degrees Take the foil off of your lasagna Put it in and watch it for about two to three minutes until it's nice and golden brown on top Number 14 is chicken Alfredo. All right. So to get started, you're going to push the sauteba in And we're going to let that heat up to hot. Yes Okay, so you'll just want to add about two tablespoons of olive oil to the bottom of your instant pot Now kind of show you my trick. Yes. I like to pick it up and kind of just like Oh, yeah, make sure it covers We'll cover it exactly No sticking no burning here today. No not today All right, then we're going to add this is about three pounds of chicken now You can see that we've kind of cut it into strips Um, just it will make it cook so much faster if it's cut smaller And I'd like this I like the strips with alfredo, right? That's what you think of when you think of alfredo So and I like doing it beforehand because then after it's like you're trying to shred hot chicken and it's like right Once this is cooked. It's just nice just nice and easy and done Exactly you can hear sizzle sizzle sizzle So how long do you saute the chicken for so you're going to do like three minutes on each side I'm trying to spread them out It's the best I can you're doing great Almost done here. Here we go last Last two there we go Okay, so we'll give them just a second let them sit there And then we'll just flip them over in about two to three minutes So then just to season them up a little we're just going to do a little salt and pepper Just for taste no direct gentlemen And you know us we usually just kind of eyeball things That's how it works here Okay, they've been browned on both sides for about three minutes We're just going to kind of stir them stir them up a little bit. There we go. Okay Now we're going to cook the pasta. So let's add some of our stuff here. Okay So we're going to add one teaspoon of minced garlic. Nice Okay, then we'll add one teaspoon of parsley into this Nice mix that around Now I'm going to hurry and turn off the saute button if that's okay Cancel Oh, it smells good Okay, then let's add our pasta on top and then we'll add on the broth So we're going to add just like one pound of the pasta And then the secret of the pasta is we're just going to make sure that all the pasta is covered with liquid So right now this is four cups of chicken broth that we're going to put in here It looks like we just need to add yeah, you want to measure that a little bit You might need to add just a little bit more just we when your pasta is not touching the liquid It's going to get hard and crispy. Yeah, we don't want that. We want We want soft pasta. No pasta. Okay. How's that looking? Can we pat the rest down? Perfect. I think we're ready now. Okay ready ready. Let's do it You're gonna put on your lid now if you have a little knob Make sure that is turned to sealing not venting This one doesn't have a knob so it automatically just sets onto sealing so you're good So you're going to push the pressure cook button or the manual button And then we're going to go Down to four minutes because our chicken's pretty much cooked. We just got to cook the noodles And we're ready to go. So once it's set you can go ahead and walk away All right, so once the timer is all done You can go ahead and either turn your little knob to venting or with this instant pot All you have to do is press the button now. So ready? Here we go Okay, once the pressure is out you can go ahead and safely take off the lid It does smell good. We're gonna mix it around. It looks like there's like a little bit excess water But not too much. I feel like we're okay to just Leave it as it is. So okay Now we're gonna add the good stuff. We're gonna make the sauce.  And so that's like that's the eight ounce block of cream cheese Okay, why are you're gonna do that? I'm gonna put in like a fourth cup of parmesan Nice do I mix it around and you put in the next awesome And then this is just one cup of mozzarella Nice love all this cheese. I mean Alfredo. I guess it does all cheese all good stuff Now if you want it to cook a little bit faster, you can push the saute button and we'll Keep things up a little bit more. Okay, this will take just a few minutes to melt all our cheeses and cream cheese and everything So you just keep at it. Keep at it So while we're waiting for it to you know Melt thicken up a little bit to help thicken it up We're gonna take two tablespoons of water and then just one tablespoon It's a half. We need two of them. So one tablespoon of Corn starch And we're just going to mix it up a little bit and then put it in there while it's on saute to hope It will it will thicken it right up for us Because you don't want liquidy chicken alfredo you we want thick creamy chicken alfredo. There we go All right, so we're just going to stir this for a little bit until it's nice and thick Okay, so everything is stirred together. It's creamy. It's thickening up. So I'm just going to yeah turn this off Turn off ourselves. There we go. And then we're just going to serve this up And we like to serve this with just a little bit of basil on top It just adds a really nice fresh flavor to it all You could also put a little bit more parmesan on top too.   So I'm going to show you how I put them in So first you're just going to cut them right down the middle try not to cut the bone And try and make the meat is even on both sides if you can As soon as you're done cutting them you're going to put them inside the instant pot one on top of the other Then put on your lid make sure you seal it tight And always always make sure it's on sealing so it'll work Then you're going to press your meat stew button and go all the way down to 25 Now I let this recipe do a slow release meaning I let it release on its own So now I'm just going to check. Yep. There's no pressure.  So my cleanup is going to be a breeze Before your instant pot is done cooking Go ahead and preheat your oven to broil So it'll be about 550 degrees or broil Now before we broil these we're going to spread some barbecue sauce on them So they'll be caramelized. I guess in barbecue sauce So I just did a few squirts of barbecue sauce You can use any kind of barbecue sauce you like and then I just spread it around So it will be pretty even on each rib Then when you're done stick in the broiler for about two to four minutes You need to watch it so it doesn't burn your ribs Now instead of just dumping this applesauce I'm going to put some potatoes in it because I'm going to have mashed potatoes with my ribs This is totally optional that I'm all about easy side dishes When you have your potatoes in you're just going to turn it make sure it's sealed Then you'll push manual you're going to go up to 15 minutes While those are cooking my ribs are done and they look amazing Now because I only put a few potatoes on you can do a quick release and it won't splatter everywhere So there you go. So I just took them out.  You have ribs and a perfect side of mashed potatoes Number 16 was actually a meal someone brought to me and they were so kind to let me share that with you And that is our Instant Pot Tuscan Chicken All right So we're going to start out with two cups of pasta So the one that we are using and I don't know if I'm going to say it right Ditalini Ditalini the little ones. Anyways, they're the cutest little tubular pastas My kids love them because they're a fun shape, right? So you need two cups, which is about half of a 16 ounce container Just go ahead pour that into the bottom. Nice. Okay, then we're going to do Also two cups of chicken broth and again, this is four cups So we're going to just kind of eyeball it and put in our two cups of chicken broth or At least until the noodles are all covered. Yep. There we go Okay, then we're going to add in two tablespoons of butter And you can just like To come there we go. You can literally just plop it in because guess what it's going to press your eyes and melt And it's going to be perfect. Um, just two cups of chicken. Yep. Cooked chicken cooked chicken cooked and diced Okay, then it's time to cook it. All right You're going to put your lid on you hear the little jingle that means it's on correct Then this is called the nova so you don't have to turn any knobs to sealing or venting because Yeah, it doesn't have that but if you do have a different one like a duo or a luxe Make sure that your little knob is turned to sealing. All right So we're going to push the pressure cook button and we're going to go all the way down To about four minutes then once you set the timer, you can literally just walk away. All right It is finished cooking. We are going to do a quick release because our pasta doesn't need to stay Cooking continually so I'm going to either push this or if you have the knob move it to venting We're going to see how this works All right, once all the pressure's out you can safely open it Nice I love how big these noodles get right. Yes So right now you're just going to mix in your chicken and your pasta And just kind of mix everything together Now the nice thing about this if you fill up the liquid to where the pasta hits You don't have to drain anything you can actually just kind of mix and then we're ready to add the rest of the stuff You're ready. Yep. Okay. What you got? Okay. So I'm going to start with the tomatoes.  Next time we're just going to add an eight ounce block of cream cheese Um, we'll get that starting to melt in there. Let it sit in a heat. Yes You can even if you want to cut it up break it up. Yeah, it's a good idea even faster Okay, okay, then we're going to add about a half cup of grated parmesan cheese Dump that in and we've got how much uh parsley a one tablespoon cool Okay, so we have half a teaspoon of pepper and what half a teaspoon of garlic salt. Yep. Awesome. All right You just dump that in there you go Nice, all right. I'll mix this a little bit. Okay, and then we've got how much milk about half a cup. Okay Melt that right on top All right So this is going to take a little while for the cream cheese to like melt and mix in So we're actually going to help it along a little bit So you can push cancel and then you're going to push the saute button So we'll just help it now cook it up really fast And any extra liquid like that milk in there will we'll make sure that it's all nice and thickened up a little bit There we go. So good. It does the other thing I'm going to throw in while you're mixing that up and heating up There's just two cups of baby spinach and I actually kind of just rip it with my hands So it's even smaller. Good idea. It's going to shrink a ton.   Yeah All right, so it's all mixed together. It smells amazing. We're going to push cancel here So we'll stop cooking because we don't want it to burn onto the bottom. Yes But here is when you can either like serve it right now Or you can let it cool down a little bit and then put it in a freezer bag or whatever you want. That was a huge mess Yes, not the best serving spoon, but You get the gist. You get the gist. It's amazing and it tastes so good. Nice and creamy Totally cheesy your kids and even husband's are going to love it. Yep. Everybody loves this one Number 17 brings back lots of memories growing up.  I would also put your onions in there and you'll cook them together But it's halloween things are crazy. So I cooked my meat in advance I'll put a link in the description for you on how to cook it inside your instant pot Now onto the chili. I have one pound of cooked ground beef I have three stalks of celery that I chopped up and then one whole onion You don't have to use a whole onion. I just like onions. So I like to do the whole thing On top of that, you're going to add one can of kidney beans I use dark kidney beans and I drained them rinse them and drain them Then you have eight ounces of tomato sauce and two cans of diced tomatoes just thrown right on top Now with one of those cans of diced tomatoes I just filled up about half a cup of water and dumped it in the pot Now the next thing is one fourth cup of ketchup. You can measure if you want I just always eyeball my ketchup. This next step is optional But my mom always does it so you add one tablespoon of sugar Then two tablespoons of worcestershire sauce Worcestershire, worcestershire, lots of comments about that one You can say it how you want. I call it worcestershire sauce So you can mix it around a little bit if you want to but it's all pressurizing together So I just put the lid on make sure your little knob is on sealing not venting Then I'm using of course the manual button So if you have a different instant pot you use pressure cook Just anything to make it pressurize just normal and you're going to cook it for 10 minutes Now you can turn the knob and let the pressure release or you can let it release on its own Now the chili is all the way done. You're going to just mix it up a little bit Now I'm curious what you guys like to serve on your chili We always serve ours with Frito chips with cheese Number 18 is this is my sister Camille her favorite recipe. It's cheesy chicken and rice bowls It's so good. Should we jump into this one? Let's do this. This is one of our favorites on our website And we put it on the website not long ago and it exploded Everyone loved it. We're showing you just some simple ways to even make it easier than the recipe that's on the website Here's our shortcuts. Let's do it. What are we starting with?  Okay, so we're going to have like One and a half pounds to two pounds of chicken chicken And I like to use the tenderloins because it just makes them cook a little bit faster And they're nice because they're small so they're easy to cut up and lots of times they've already been Like the fat's been they're trimmed. Yeah. Yeah, so a lot of times they're already trimmed Makes it really easy to cut it up. I'm just cutting it into some kind of bite-sized pieces Oh, that's perfect especially for kids. All right. Yeah, she's cutting that I'm going to push the saute button right here. So when you push the saute button right now it says There's a little button that says less normal or more. We're just gonna keep it at normal because it's fine All right, so saute then it's going to beep for you after you push the saute button It's gonna start heating up once it gets hot I kind of just test a little bit once it's hot then I add my oil and other things. How long does it take to get hot? Sometimes like two minutes. Sometimes like five Lots of times even before it's hot. I'll just start cooking. Yeah I'm in a hurry. It is what it is. Hey, this is real life Exactly. All right. So once it's heated up, we're just going to add what about a tablespoon two tablespoons of olive oil So we're just going to drizzle that into the top of the pot Now I like when my oil gets hot and then I do a trick and I lift my pot up I just kind of wiggle my oil around so it covers all the bottom of my instant pot. Well, there you go There you go. Kristen's fine. I'm fancy. So I recall the instant pot master. There we go. Once the oil is heated up ready to go Camille is going to add our chicken. Yep. You're ready. Kristen gets scared to touch raw chicken. Well, that's why I'm doing it I appreciate that If your oil's hot it should sizzle at this point. Yes ours is so warming up, but that's okay You can hear it a little bit now this makes a lot of rice and other things So this is a lot of chicken if you have a smaller family You could even cut this recipe in half or even in fourth Totally. I mean you just make sure you cut all the ingredients down But the timing will be the same you cook it for the same amount. All right So once the chicken starts to cook on the bottom You kind of just flip it around a little bit. I kind of stir as I go. Is that horrible? No That's what I do too. Just to make sure that it all gets evenly cooked.  We'll let that cook in the oil Nice. I think that's one of my favorite smells is cooking chicken and onions together Well, let's make it even better and add some garlic. All right. How much garlic are we gonna add? I think just a teaspoon or what two cloves. So I'm just grabbing a spoon. No, it's fine. Yeah two cloves That sounds good. So we're just using jarred garlic Um A half teaspoon of this equals a clove. This is one of my favorite shortcuts So you don't have to chop fresh garlic. I think all six of us. I know use that shortcut because we love it I don't like pressing my garlic. Yep Okay, so the seasonings we're gonna add I'm just doing like a teaspoon of salt and a teaspoon of pepper You can totally eyeball this. Don't feel like you need to measure it out I think a ray to ray style. Pour it in your hand and then dump it in We're not fancy like that. Yep. If you want to add other seasonings that you like you could you could do some Italian seasoning You could do a little bit more like garlic powder if you love the taste of garlic I mean, however you like to season it You can add a little more totally works. We love like a little bit more salt So I usually add about a tablespoon of salt into this recipe. You do. I do. I love salty things I didn't know about you. Yep, there's something new every day. Yep All right, so the chicken kind of has some browning around the edges I mean you can cook this as much or as little as you want It just really is to seal in the flavor kind of make the chicken Have some added moisture, I would say. Yeah, and I think a little bit of flavor too. It gives it some sauce 100% So now from this point, it's just kind of a dump and go, right? So we're adding in Two cups of rice now in the recipe It says it a little bit differently before showing you this is the simple way to make a dump and go Like the dump and go version totally.  We don't judge you either way if you rinse your rice or not There's no judging Okay, and then I'm gonna do about two cups of chicken broth. Nice Just kind of pour about right there we go All right, so the secret when you're cooking your rice in the instant pot is you want to make sure that the rice Every single kernel of rice touches the liquid because if it doesn't you're gonna have some hard pieces of rice there So So we're gonna do didn't know that now, you know, okay. I've got half a cup of water going into Just some added moisture for that rice Now I've got a can of cream of chicken soup if you want to if you're feeling super domestic You can make your own but for simplicity. I just use a can of this you can get um They make a healthier option reduced fat. Yeah reduced fat which works, right? It's not coming out.  They are so But I think Works better because you're going to cook all the vegetables rice and chicken all at the same time Yep, so I think frozen vegetables works better because the milk cooks. Yeah, they won't be super much. They won't be soggy Yep, so all right. Just dump it in Yep, give it a good mix. I'm just gonna mix it around make sure all the rice is covered by the liquid And I think We're good to go. Here's a cup. So we have our lid now. We're all ready to go now remember While we are putting this together it's still on saute, which is okay I guess I should put the lid on correctly, huh? Okay, so we're putting the lid on We're gonna turn this little knob to ceiling not venting Make sure I can see this here Now because it is on saute first you have to push cancel So you're going to push the keep warm cancel button just to turn it all the way off Then you're going to push the manual button now if you don't have a manual button, you'll have a pressure cook button It's the same thing manual pressure cook. You're good. All right So then we're going to go up to six minutes now We can do six minutes because our chicken is little it's already been sauteed The rice only takes about six to seven ish minutes to cook and the vegetables only take about two minutes to cook But they still taste good together. Yeah, it's all kind of the same amount of time. That's why you can all cook it together Awesome. All right.  We cooked it for about six minutes. You can go up to seven if you want But because it's done. We're going to turn it over to a quick release Here we go Once all the pressure's out then you can open the lid Just beware of the steam because it gets toasty All right, so if you can see this now, it looks like there's a lot of liquid on top But once you mix it around there's some rice that still needs a little bit of liquid and it will all Work out together. It all evens out exactly So while you're doing that you want me to dump the cheese in. Yes. So you're gonna add is it one cup? Yeah, one cup of cheddar cheese a shredded cheddar cheese You can shred your own if you want or you can buy pre-shedded shredded doesn't really matter We always tend to buy the shredded because this just makes like Easy, but I did I did notice if you buy the block cheese and shred it yourself It melts a little bit easier so much easier, especially in this recipe, but either way you're going to be just fine exactly If you want more cheese you can make it more cheesy feel free to add more That's what we did too. So after we did individual servings, we put a little more cheese on on each one. Yep It's a great idea. Yeah, that's all like the kids This is super kid-friendly my kids loved this my too and like you said it makes a ton Like we ate it for lunches all week long, right? This we're going on a third meal of this. I mean, it's just the sweet It's awesome. I know it's one of our favorites now Hey, what do you think looking good looks good. Okay, should we plate it up? Yep So at this point you could feed it to your family. It is going to be super hot for a minute, but It's delicious. It's cheesy. It's comfort food. I don't think you could ask for anything more And then like you were saying if you want to throw on a little bit of extra cheese Especially when it's hot. There we go. We'll get all melty on there if you want to get fancy Good throw on some fresh parsley But there you go. Dinner is served. There we go. Number 19 is egg roll bowls. I love this one So you're going to start by pushing the saute button on your instant pot Now once it's hot you're going to dump in one pound of ground turkey or ground pork or even ground chicken Whatever you like. Now. I have a little chopster thing This is my most favorite thing to cut up my meat or mashed potatoes or any of that stuff I'll put a link in the description for it. It's my favorite thing now. Once your meat is all cooked It's time to add the seasonings first. You're going to add one tablespoon of garlic powder Then I'm going to add one tablespoon of dried ground ginger. Now the ginger gives it that yummy taste On top of that go ahead and add one tablespoon of soy sauce I like to use a lower sodium soy sauce, but it's totally up to you what you want to use And then you're just going to add a half a cup of chicken broth Now you can use water if you don't have chicken broth, but I like to use the chicken broth Then just stir it all together. At the store. I just grabbed a bag of coleslaw mix It's all put together all ready to go and I'm just dumping the whole entire bag in Now I'm just pushing the coleslaw down a little bit You don't want to mix a lot because you want that liquid in the bottom of your pot All right, once you're done go ahead and put your lid on make sure the little knob is turned to ceiling I'm going to push the cancel button because it was on saute you need to push cancel Then push pressure cook button or manual and you're going down to zero minutes Now after you set the timer it's going to say on after a few seconds That means you did it right you can walk away now because it's only set for zero It won't take long at all and I went ahead and pushed the knob over to venting to let all of the pressure out Once you can take the lid off go ahead and do it and then mix it all together Then once you're all done, it's time to go on to the egg roll wrappers Now you have some options with the egg roll wrappers I like to cut them up into a few different strips And kind of make them as like little dippers It's totally up to you how you want to do this, but I just spread them on a sheet pan Now go ahead and brush them with a little bit of olive oil And then put them in the oven at 400 degrees for about four to five minutes But you have to watch them Now you can also make egg rolls by putting a little bit in the center of the wrapper and then folding in both sides and rolling it up Now you want to be sure to place it seam side down That way it won't fall apart while it's cooking because these are baked egg rolls They're not going to have the bubbly look as if they're deep-fried you can deep-fry if you want But baked it's a whole lot better for you. All right. I'm going to brush them a little bit with olive oil Stick them in the oven at 350 degrees. They'll cook for about 40 minutes And there you have it. These are the egg roll bowls or just egg rolls And number 20 last but not least everyone needs to know how to cook a roast in the instant pots We're making roast So I'm starting with a two-pound pot roast The good thing about the instant pot is that you can use a cheaper cut of meat and it will still taste delicious I always like to cook the meat on the very bottom of my instant pot because that's where it's hottest And that's where it will cook the fastest Next you're going to add just a half of a packet of the Lipton onion soup mix And just pour that right on top of your meat Now I've pre-sliced some onions. I like them so they're a little bit bigger chunks You can chop them up too if you want to but adding the onion to the pot roast is one of my favorites Next I'm going to add my carrots now. I have gotten bigger carrots here I peeled them and then I chopped them into bigger chunks Just because you'll be cooking for a long time. You kind of want big chunks of carrots Next I'm just going to throw in some potatoes I had some leftover red ones and then I also am going to fill it with just some small ones Now you can use whatever kind of potatoes you like Just know they will be cooked all the way through Then you're going to add the other half of your Lipton onion soup mix on top of your potatoes Then lastly you're going to add two cups of beef broth right on top of everything Then go ahead and put your lid on make sure that it's sealed all the way And you're going to turn that little knob to sealing not venting because sealing means you want to cook it Now we are going to push the meat stew button and we're going to go all the way up to 60 minutes Now I let the pot roast release on its own So I didn't push venting until I was ready to open it just to make sure But look how good this looks Then I just took my meat out and I shredded it Put my potatoes and carrots on the sides Now if you want more Instant Pot recipes you can check out my best 10 recipes right up here And I'll see you guys next time. Bye


Hey there friends, thanks for checking in today. We're looking at 1911 handguns And I'm going to give five reasons why even today in 2020 the 1911 rain supreme I have a strong feeling about 1911 handguns I love them and the best way that I could describe this is that when I pick up say a Glock I go to the gun store. I pick it up. I take it home I check it out a little bit I put it away in the safe until I'm ready to go to the range But when I pick up a 1911 and I stop at a red light. I take it out of the case I look at it. I check it out. I pull the trigger. I Just can't get enough of it. There's something about this handgun that just draws me closer to it every time I I open my safe I check out my 1911s before anything else because it is an amazing handgun And I want to give you five reasons why it range supreme even in 2020 and I think you will agree 1911 10 millimeter This is sweet here are two Desert Eagle 1911's made by Magnum Research This one here is called the undercover. It has a three inch barrel a six round magazine And this one has an eight round magazine with a five inch barrel This is a government model both in 45 ACP But the first reason why the 1911 rain supreme even today Is because of that single action trigger pull it is incredible. It's very short. It's very light Now this one here measures at three and a half pounds but on average between four and six pounds is The 1911 trigger pull but it feels lighter and no other handgun can measure Do that trigger pull same with this one here, you know, they come in many different sizes and They are extremely Consistent in regard to the very short trigger pull and the very short reset.  They are so nice. They're so short and they really do keep the shooter on target The second reason is that a 1911 frame is all metal this one here. It's all steel It has some weight behind it It feels solid when shooting it reduces felt recoil in this day with so many polymer frame handguns out there that 1911 shooter says give me that steel frame. There's something about that that just screams 1911 and that is what they want people will carry it. They'll bear the extra weight. It doesn't matter They want that steel frame. It just feels strong sturdy and it is strong and sturdy Most are steel. This one here has an aluminum frame, which is Because it's a carry gun. They are Metal frames one way or another and that is one signature aspect of a 1911 Ruger SR 1911 officer model 9 millimeter 10 yards away The third reason is because the accuracy of a 1911 handgun is unmatched a lot has to do with the trigger A lot has to do with the heavy frame a lot has to do with the barrel and the mechanics many 1911 shooters will tell you they will hit the Peter off a net from 30 yards That's why many people compete with 1911's very nice and accurate handgun people love the way they shoot very thin up top Very heavy and thick to reduce the felt recoil but once you grab it 1911 and You actually make contact with exactly what you are shooting at You know you hit that target how you wanted to that you can't quite do with some of the other handguns out there Some of the wonder nines are the poly frame guns you grab a 1911 it restores confidence And that is why so many people love them and why so many people carry 1911's is because it is a gun that they can accurately feel confident with The mechanics of a 1911 are like none other. I love taking them apart checking them out Disassembling them the process is very different than many of the other poly frame guns out there But it's exciting to me and when you look inside and you see the iconic history of how this Handgun came to be it really is amazing and I just love taking them apart. I have a little demo on that So let's check that out The variety of 1911's that are out there in today's market is unbelievable everything from budget 1911's to high-end and customized 1911's are amazing. Now if we take a look at this one right here, it has a case-hardened frame That is unreal the amount of g10 grips that are available in today's market opposed to wood That is the more traditional look but all different types of calibers all different types of sizes while using the same mechanics the Sericoding the laser engraving everything that all these companies are doing to make their 1911 stand out makes the market so exciting They also have double stacked 1911's. They call them 2011's those are cool. They have the subcompact models Of course the commander size with the four and a quarter inch barrel There are so many types from so many different companies that the choices available in today's market is done Like like none other and today is the golden age not just for firearms, but for 1911's and My goodness the choices and the availability of so many different types is incredible So there it is five reasons why the 1911 reigned supreme even today I could have given you more I want to scale down the five reasons but share your thoughts. I'm interested to hear what you 1911 fans had to say or for those of you who don't have much experience You know, maybe this is the time to check one out bar one from a buddy check it out You may just become hooked the way I am if you like videos like this, please subscribe and share I always appreciate thumbs up button. Thanks for watching and you guys be safe


Hey guys, how are you today? So I got Happy Mail, Happy Mail. From the fabulous Erin Young, and Erin sent me a really great note and also this card. She says no actual food products in this package, just a sample bag of what I make at my job. So she evidently works at a company that makes this packaging for these coffee beans, or this, yeah coffee beans. I love this package and I have ideas for this. I love that you sent this to me and yeah I've got some ideas. So maybe a journal cover, maybe a pencil bag, you know there is a way to take product packaging, even something like a potato chip bag and turn it into vinyl fabric and then make something out of the fabric. It's something I used to do in my gift shop days when I was doing arts and craft shows and things and I might have to do something like that with this, we'll see. She also put her note, there's a note in here in this envelope that's made out of some kind of warning label I'm guessing from her work, which I love the label Erin, I think the label is fabulous. So I'm going to put all the notes back in here and that's going to go in my box where I keep all the notes and little cards and things that you send me in Happy Mail and when I have enough of them then I make a journal to put them in. So that's going to go aside, this is going to go someplace different because I have an idea for this. She sent me all these really great pieces of painting papers and painting deli papers, some cards, I think this might be photo paper, it feels like photo paper with alcohol ink or something on it. It's really really cool. Look at this one, stencils and jelly prints, she even wrapped a big thing that I'll show you in just a minute in this piece of paper, look at this, it looks like it was some kind of like drop paper from her desk or something and I love it. So one thing I want to do is take the washi tape off, if I can. You need to heat up the washi tape, oops that one doesn't want to stay, we'll just put it on a clip. Alright, one more piece. I'm thinking this big piece of paper would be great on a journal cover so I definitely want to do something like that with it so I'm going to take this off of here so I can save the tape but I can also save this big piece of paper which I love, so I love that. And then she sent me, it's so funny because she tried to send me something before, actually last year and I never received it, we're not sure what happened to it, we don't know where it went, it's out, lost in the mail somewhere, no idea. She says in one of her notes she said maybe at some point you'll get the other one then you'll have a matching set, which would be funny, funny in a good way because hello, that would be nice but we don't know where the other one is, it's out there in the world somewhere so she made me another one. Look at this fabulous canvas that she made me, look at this. So a fabulous piece of 3D art with burlap and buttons and this face on here and look at the metallic finish on that, like isn't that cool, it's got some fringe on it and all kinds of stuff. I love it, Erin the only thing I see wrong, you didn't sign it. So you know I may have to, I may even have to put your note back here, like tape the envelope to the back of the canvas or something so that I can remember who made it for me because you didn't sign it. But I love it, thank you so much, I can't wait to find a place in my studio to hang it and it's going to be fabulous and I love it when I get happy mail so never you know be thinking not that you can't send me stuff, I love happy mail, I love when you guys send me art and things to try and I love that so anyway but you don't have to send me anything but when you do I love it. Alright that's it for today, don't forget to go out, do something nice for yourself, think about sending somebody happy mail, maybe send them a rack, if you're in my Facebook group there's a rack address list, rack is random act of kindness, think about picking a name off the list and maybe sending them a little something special. Alright that's it for right now, do go out and do something nice for yourself because you deserve it. I'll see you later, bye bye. Thanks Erin!


This 10th year of Daily Tech News show is made possible by its listeners, thanks to all of you, including Philip Shane, Paul Boyer, Brad, and Neil Wilson. On this episode of DTNS, Tristan from AI Named The Show runs down the open AI chatbots developers are making, where you can find them, and are they any good? Plus, Microsoft wants to make a third-party mobile game store, and why remote work is here to stay. This is the Daily Tech News for Friday, December 1st, 2023. In Los Angeles, I'm Tom Merritt. Happy December, everybody, from Studio Garage Partet. I'm Sir Lane. Drawing the top tech stories. In Cleveland, I'm Len Peralta. And I'm the show's producer, Roger Chang. Joining us, the host of AI Named The Show and Momentus podcast, Tristan Shutra. Welcome back. Happy to be here. How is it December already? Wait, you know what? We're gonna say that every month. That's what I said on November 1st, and October 1st, and September 1st. And they just keep coming. It's crazy, yeah. Yeah, it's only been a year and a day since the public launch of ChatGPP. If things don't change at this rate, it's going to be January 1st pretty soon. If you don't watch out, it's true. Alright, let's get to the quick hits. Back in May, the U.S. State of Montana enacted SB 419. That's a law that would prevent app stores from offering the TikTok app to customers in the state. Now, the law is set to go into effect in January, but on Thursday, Judge Dolland Malloy, Donald Malloy, rather, granted a request for a preliminary injunction, which would rent the law from going into effect until a case against it can be heard. The judge ruled that the law appears to be too broad and overly affects citizens' rights to free speech out of proportion with the state's governmental interests. Financial Times reports that X is continuing to invest in attracting advertising from small businesses, as larger advertisers are reportedly withdrawing from the platform, and the hope would be to attract enough volume to make up the difference. FT notes that X will need to build out a more sophisticated self-service platform to increase those kinds of clients. Telegram rolled out new features for channels, including custom emojis and better channel discovery. You can also now repost stories on your own channels and pages and get improved channel stats. Telegram also extended its voice to text transcription feature for free users, with a limit of two transcriptions per week. Valve released Steam Link for the Meta Quest 2, Quest 3, and Quest Pro headsets. If you want to use it, you'll need a PC running Steam with a wired connection to your router and then run the game. Your headset needs to be on the same 5 GHz Wi-Fi network as that router, and then, if you got all that, you can run your VR games on Steam and play them on the Steam Link app on your Quest headset. In less fun Steam news, it is dropping support for macOS 10.13 and 10.14, that's High Sierra and Mojave, starting February 15th. Mojave is five years old and it was the last one to do 32-bit games. A week after its acquisition of VMware Broadcom filed notices indicating it plans to lay off more than 2100 employees on January 26th. Insider reports that its sources say Broadcom is also reviewing options for two business units of VMware as well. Alright, the other big news of the day is from Phil Spencer, yapping his lips at the CCXP Comics and Entertainment Convention in Brazil Thursday. Phil Spencer is the CEO of Microsoft Gaming and confirmed in an interview that Microsoft is talking to partners about launching an Xbox mobile store. Spencer implied it's coming soon. Here's a somewhat cryptic statement. I don't think this is multiple years anyway. I think it's sooner than that. So that means one year rather than, I'm not sure. I mean, anything more than one is multiple years. Yeah, exactly. That's the way I'm reading it. The Verge reported earlier this week on court documents in that epic case that showed Activision Blizzard had plans to launch an app. Sorry, this was not in the epic case. This was in the Activision Blizzard case, of course. It showed that Activision Blizzard had plans to launch an app store of its own on Android but opted for a better ad deal with Google instead. That is the part that has to do with the epic case. Anyway, Microsoft has said in filings that it wanted to acquire Activision Blizzard in order to build out mobile gaming. Activision Blizzard owns mobile games like Candy Crush, along with mobile versions of its big franchises like Warcraft and Call of Duty. But as Amazon can tell them, launching a third party app store, not as easy as it sounds. I mean, you can do it on Android, but then you got to teach everybody how to side load it. And you can't even do it on Apple, though EU laws might force them to allow it. It looks like they may. It's definitely not there yet. I'm sort of wondering if this was... You mentioned Phil Spencer, you know, yapping his lips. And is this really the place to announce something that obviously is going to get a lot of attention? Maybe it is. Maybe this is a tactic. Maybe similar things have been launched at CCXP in the past. But it feels sort of odd for this to be the place where you're hearing about something that obviously affects not only the companies involved but their users as well. Yeah, and just to make sure everybody has the context. The news isn't that Microsoft wants to do a mobile store. They've been out there in the public for a while. What Spencer did was say the sort of weird timeline of like, I don't think it's multiple years. I think it's sooner than that. He said, I think so he could be wrong. Roger, you played lots of games. What do you think of this? It sounds like they just want to kind of set the field for a possible introduction. I think a lot of this kind of is dependent on how quickly they can integrate Activision Blizzard into the Microsoft Xbox framework of how they do things. And, you know, it's very interesting because, you know, for as much knocking as Netflix gets for having their game ventures be mobile only, I mean, having a mobile footprint seems to be where they want to go because Microsoft, I mean, moving forward, they don't necessarily want to be tied down to hardware. They just want eyeballs. And if those eyeballs can be achieved through mobile, especially in countries where Xboxes are very expensive and those games are very expensive, having specifically a streaming way to play a lot of those games at a much reduced rate to get more eyeballs would be a win. Yeah, well, and to be clear, we're talking about a download store, not necessarily a streaming store, but it could be. You know, we don't really know. Well, that's the thing. It's very vague. This whole mobile store is very vague. There's really no specifics as to whether or not it's streaming or if it's download only or if it's a combination of the two. It feels like they're trying to, they've stuck their big toe in the water and they're going to see, you know, how cold or warm the water is before they, you know, jump the rest of the body in. I would push back a little bit on the eyeballs thing, too, because the filings that Microsoft made indicated that half of Activision's Blizzard's revenues in the first half of 22 came from mobile gaming. So there's a money interest on top of the eyeballs there. There's coins on those eyes, is all I'm saying. Yes. It seems to me that we know that this has been in the works for a number of years and Spencer himself is saying that they're trying to position themselves for the next 10, 20, 30 years even. And so they're definitely playing the long game here. And what it reminds me a little bit of the current political situation in the United States where you have what everyone assumes are going to be the two main candidates for, you know, the two main political parties. I always say Android. But there are people whether, you know, who are kind of the second tier who are still having debates. Some of them are governors who are going out there having debates with each other. Microsoft is Nikki Haley. And they're just waiting for the other shoe to drop the other shoe being the EU. Right. If the EU comes down hard on Apple, like they've been done with the USBC and all the other things that we've talked about the EU loves to EU. So Xbox and Microsoft, they want to be ready for when that happens. So they've got their store ready to go. They've got their full complement of assets from what they've got previously, what they have from Activision Blizzard. And let's roll because, you know, every epic would be scrambling. Apple won, you know, is won the last case with Epic, but, you know, that'll probably go into appeal and whatnot. But if the EU makes it happen, then do you think this question is, is Apple really going to make it an EU only thing where you can have third-party app stores? Or are they going to relent and make it so that becomes a global thing just because it's less hassle? I mean, that's TBD, but Europe itself is still, you know, a sizable market. So I think just Microsoft wants to be ready to pull the trigger should Apple get compelled to open up its platform to third-party app stores. Just like certain political hopefuls are ready to jump should, you know, one of the two main contenders drop out for age-related reasons or crime-related reasons. And this brings it back to Sarah's point, which is that could be why Microsoft made this sort of weird choice to talk about this at the CCXP because they want to drop a little bit of pressure on Apple in the EU's case. The Apple is trying to fight back against being classified as something that has to open up to a third party. They're trying to make their arguments that they don't qualify for those parts of the act. And so now the EU can point to like, well, Microsoft's out there saying they want to do a third-party game store, you know, and that could be another piece of the puzzle there. Can I throw in a chaos element? Sure. Yes. Well, Sacha Nadella in the last few weeks had mentioned one of his great regrets was killing Windows mobile phones. Yeah. And what if Windows mobile to make some kind of comeback powered by the last box store? I don't think these are on the same track. You never know. You never know. Bring back the Lumia, please. That would be a first ball. We need a third player for those Microsoft people who are trying to straddle ecosystems, either with Google or with Apple. That would answer this if you're like, wait, what are they going to do? There's no third-party mobile on end, but they'd have to create a market. Xbox wants to have a mobile store on as many platforms. And of course, Spencer even said, like, we want this on Apple. We want this on Android. It's just a matter of how he's going to get that done. I would have suggested like the X phone, but you know what? X is being overused these days. Oh, everyone's on Q now, so. Yeah, right. Well, everyone's also trying to figure out whether or not they have to go back to the office. The mandate to go back to the office, often seen as BTO for workers who've gotten used to working from home has flatlined. Now, at least that's what Nick Bloom, who's an economics professor at Stanford University, who studies workplace trends, is saying. In fact, he looked at some numbers, checked a lot of studies, and he declared in a post on X that the return to the workplace is dead. Yeah, so here's a little background. As of May 2020, the survey of working arrangements and attitudes estimated that 61.5% of paid, full workdays were from home. That's May 2020, of course, right? That's at the height of the lockdown. By 2022, you might guess that number fell by about half, indicating people were returning to physical offices somewhere, either because they wanted to or they had to. RTO, by the way, not BTO. Bloom told CNBC that the share of paid work from home days has been totally flat this year, hovering around 28%. You might say, well, maybe this is still part of an ongoing downward trend of working from home. But Bloom says this number is still four times greater than the 7% of remote workers pre-pandemic. Not a lot of people, I mean, certainly a lot of people, but not a lot of people in the grand scheme of workers pre-pandemic were working from home. Bloom also notes data from CASEL, CASEL with a K, noting the numbers of employee office swipe-ins, which not every office has them, but larger offices do, shows that office occupancy in the 10 largest US metro areas also flat, hovering around 50% in 2023, essentially meaning the people who were going to get back into the car and go back to the office have already done so. And now we're in a new normal with some people doing that and some people not going to do that. Yeah, so the idea that this is going to turn around in 2025 and remote work will start increasing again is fascinating to me. The argument is that in 2024, we are likely to experience an economic slowdown. It may or may not qualify as a recession, but that will tighten the labor market if that happens. And one of the arguments for remote work has been it has persisted because the labor market is so loose that someone can look at a job and say, you know what, if you're going to make me go into the office, then I'm going to go find a remote job that has plenty of jobs to choose from. If that labor market tight tightens up, then a lot more people will have to settle for a job that makes them go into an office. And again, I just want to throw this out here right now because some of you are already saying it to your phones or your radios. We're only talking about jobs that can be done from home. We understand that you can't be a security guard on a construction site from home, at least not yet. So this conversation is only about jobs that can be done from home. I think are going to suffer from this because people will have fewer choices. However, the counterbalancing factor here is that companies are starting to learn that it costs less to have their workers remote. And so if you have a economic downturn or possibly a recession, they may want to save that money and not make them go back into the office. And then the idea is that technological improvements will continue and make it easier to work from home. It'll make remote work productivity go up. And that's why in 2025, they think it will start to see it rise. Well, and how many times in the past have all of us maybe read, I don't know, say on LinkedIn or something, there's a job description where you go, gosh, that's totally me, but it's in Singapore. I can't move to Singapore. If there are skilled workers who are the best people for the job who can for some reason make it work remotely, and that just wasn't an option before unless you were in the correct metro area, that helps companies a lot. I know that there's the argument that people say, well, companies have multi-year leases for these very expensive buildings, let's say. What is Apple going to do with the Cupertino one infinite loop campus? If no one's coming back to it, think of how much, how expensive that is to run. Well, okay, well, Apple's a bad example because they're probably not leasing that from somebody else. But many other companies, you hear about sub leases, yes. But also, if work is being done well, no matter where everybody is, and you can cut costs by, I don't know, not having the lights on 24 hours a day, not stocking the cafeteria with stuff, not paying certain people to be there to work in the cafeteria, for example. Not running the HVAC, that's why CNET shut down between Christmas and New Year's because they could just reduce building operations enough to save money. There you go. It's like, I get where if someone says, but we had this great idea and it was supposed to be this way and now it isn't anymore. I don't know how it would be, it would be hard to let that go. I know not every company is grappling with that necessarily, but I think there's a lot of this like, but it's better in person. And sometimes it is, but sometimes it isn't. Well, like Tom alluded to, it really depends on the type of work it is, the type of business you've got. And a lot of my friends and colleagues are kind of in information work or marketing and all sorts of stuff where it doesn't really matter where you are. A lot of software developers. Right now, most of them seem to be in this hybrid thing that kind of landed on going into the office two or three days a week because a lot of the workplaces are still wanting to see their employees once in a while, which I get. There's a lot of interesting dynamics that happen and opportunities that are afforded to those who actually show up to the office because especially if executives are there, they like to see people. And if you're getting more FaceTime with executives, you know, management, et cetera, et cetera, it may behoove you to be in the office a little more often. So there may end up being some inequities that arise because you've got some people, whether by choice, by preference, or by circumstance, are able to be at the office more. They may somehow get more opportunities by being there. So there's a few things that may be changing with work culture, including things like sick days, like how many people, like when you're sick, I don't know about you, but even pre-COVID, I would still work. And maybe it's because I've got a personality defect, but I still would work, you know, a bit, maybe not as much.  And maybe you should check in any ways. Is it possible for people to take pure sick days and fully disconnect? I think we need to navigate what the expectations are because there's always going to be a certain class, a certain generation of managers that are skeptical of remote work and, you know, all the things that surround it. Another thing with our company, we've been around for 14 years, Limestone Learning, we design online training, which is done by people, you know, remotely, wherever, but all our team was virtual. We have all contractors and we've had a distributed workforce the whole time. Just before COVID, we got actual office space because it was required, exactly. It was required for certain high security government, federal government contracts. We literally got it like September 2019. It's like, oh man, we still have that space because apparently we're bad with money, but it's great for meetings and whatnot. But there is something to be said for certain types of gatherings, like brainstorming sessions. It all depends on how you're wired as well. Yeah, I don't think anyone's arguing that remote work must win and all work should be remote. And I don't think anyone's even arguing that hybrid should go away. In fact, we're not arguing about which is better here. The story is that it looks like we have hit the bottom and returned to work and that remote work is turning out in practice to be beneficial and companies are learning, like, okay, we know what the downsides are, but we know what the upsides are and maybe the upsides are outweighing the downsides. And there are things we can do like having special events, you know, bringing people into the office from time to time to kind of balance out the downsides. That's what the numbers are saying from the 10,000 feet look. At least that's what this guy from Stanford is saying. There's a quick, a couple other economic implications for all this, as Sarah alluded to, the commercial real estate, the leases, prices, there's probably going to be some downward pressure on those. Maybe you'll see some converted into residential eventually if there's going to be only 30% or 60% utilized. But then there's, again, you, Tom had mentioned what's the strength of the job market. A couple years ago, when we were in the middle of COVID, Facebook started telling people, well, you know, we were paying you salary X because you were having to pay San Francisco real estate or rental prices. Now that you're working remotely, you could be in Wyoming for all we care, maybe you don't get that kind of premium. I know somebody who works at Metta who had that absolute conundrum. It's not, you might be in Wyoming. It's, oh, if you're in Wyoming, we're going to pay you a Wyoming salary because it's a different cost of living. That saves companies money as well. So they're more likely to want to support that. And of course there's going to be pushback, especially if people have moved to remote places and they're not going to want to take a cut. I think that's temporary. There's the temporary situation where people move during lockdowns with the understanding they'd keep their salary. And then you have to juggle that. As they hire new people, it won't be as much of a deal because you'll say, oh, this is a remote job. We're going to pay your salary based on where you are. And you'll know that guy's wide open going in. They've set the table, especially since they laid off 10,000 people last year. I just always think of myself not totally included in this because I actually, I used to enjoy going to the office, although I haven't gone to an office regularly since 2017 before I joined DTNS. And only sporadically since then, but everyone knows that coworker who kind of keeps to themselves. They don't have to be part of a lot of meetings. They do great work. Maybe they bring their own lunch and don't even, they just kind of come and go and hello, bye. And it's like, that's the great example of a person where I'm like, how can you argue that they need to come into the office? I mean, unless they just like to be sort of introverted, but still be around people. There's, there's so many examples of that. And that's why I feel like these numbers are healthy. Let's re, let's rethink who needs to collaborate in person and who does not or who doesn't need to do it five days a week. All right, folks, don't forget we have a YouTube channel, youtube.com slash daily tech news show. We do a top five show there along with Android faithful and a bunch of other stuff. If you would like to check it out this week's top five is tips to help you do tech support for your family as you head into the holidays. Last month, open AI announced GPT's little chat agents that developers can use on their platforms. They were supposed to launch a store in November, then maybe December, but they just announced that the GPT chatbot store will be delayed until next year because quote, unexpected things have been keeping us busy. I wonder what they're talking about. I have no idea. How could it be Sam Alden getting fired and rehired? I have no idea, but that doesn't mean you can't find some GPT's to try. Tristan, you and Teja have been following the rise of all these custom chatbots on AI named the show. What can you tell us about them? Well, it's since the public debuts of image generation platforms like mid-journey, stable diffusion in Dolly and then the launch last year of chat GPT and other large language models, prompt engineering has emerged as a key skill over the last couple of years, but we are not all born prompt engineers and we're definitely not born coders, manipulating the GPT APIs. So what OpenAI has done is allowed us to create these custom GPTs within a no-code environment by basically having a little conversation with the default chatbot for creating these sorts of things. So just to set the table, there are already tens of thousands of custom GPTs that people have made already. I tried one on insurance, like getting insurance advice. It wasn't bad, but then what I did, if you want to test how good some of these are, just try regular chat GPT and compare your answers. I found that my regular chat GPT with my custom instructions that I have, that I stole from Seth Godin, actually gave me more structured and relevant information in that particular case. But then there are all sorts of wild and wacky GPTs available out there. Some are useful, like newsletter creators, SEO assistance, search engine optimization for your website, code debuggers, and then there are some where you want to have a chat with Gaius Julius Caesar, or maybe some of the Stoics, or a Sun Tzu in the art of war. Michael Scott from the office. You can have a conversation with him. One of my current favorites is actually one of the ones developed by OpenAI themselves. It's one of the ones they demoed and it's called StickerWiz. And you could actually create stickers by having a conversation with it. So obviously it's using Dali. And so I just threw a few descriptions of our dog and our previous cats over the time. So we got Levi and Simon and Stella and Stanley. It would be clear. You're not asking for each one of these stickers like you would in Dali. Like make me a sticker. You're just chatting? Exactly. And you don't have to create this in this style with dramatic lighting and this. So the whole point with these custom GPTs when they're built is they set the table. It's kind of like how you can do custom instructions for all your chats. Now it's custom instructions on a sort of bot by bot basis, a GPT by GPT basis. So you don't have to keep reiterating the same things over and over again. And especially when you've got sophisticated queries, it can get really annoying and you're having to copy and paste things in there to get the sort of answers you want. So with this case with StickerWiz, you don't have to say create me a sticker of blah, blah, blah. It already has that built into its brain that what a sticker might look like. Because it's purpose built. Exactly. I get why that's a great example of why these are better than just using chat GPT because I know a lot of people are like, well, why can't I just use the existing tools for that? So these are streamlined. They're faster. They're more efficient. They're better at what they are purporting to do. And I know that there's another benefit of being able to use your own data if you want to build one for your own system. But if we're waiting for that store to come for us to explore these, how do we find them until then? Well, there are, of course, since this got announced in early November, there's been tons of directories have popped up. And that's part of the challenges waiting through. There's no single one has really emerged as the place to go. A couple of the worth checking out. There's one called allgptes.com, which is a pretty simple and clean interface. It's got filters because there's a lot. You can filter by categories because you've got thousands that you're potentially waiting through. Another good one is called gptsdev.com. It's more visual. It shows the custom icons for each of them. So to help you browse around. And it has the filters too, including those that are trending. I've yet to find one that's got reviews. I think once you start to see some that have ratings and reviews that will help. I think there's going to be a lot of fallout, a lot of attrition in this space eventually. But it's a wild west days. This isn't even a month since this happened. It's gotten to the point now where custom gpts have been made to help you find custom gpts. Custom gpt, of course. So there's gpt shopkeeper. There's gpt finder. And so you can load those in to your sidebar and then say, find me a gpt that does X. And it will do it for you. And to your point, Tom, I think where the real power is, I mean, this is fun to try other peoples. But the coolest part is being able to create your own for personal or business purposes. So you may have discussed in the past you can load up your company policies, your HR policies and just have a conversation. Oh, I've been working here for three years. How many sick days do I get? Or how many vacation days do I get? And just having an actual smart chat bot for a change rather than having to wade through folders and files to find specific policies or bugging your HR manager. You could set up writing styles for different modes of communication based on your brand standards. So what's the style for social media? What's the style for press releases and whatnot? And have the gpt help you with those sorts of things. So there's no code. You're just having a conversation. And the better it's designed, the more information you give at the outset, the better your output will be ultimately.  So basically when you want to set one up, you just simply have a conversation with the gbt builder, explain what you want the gbt to accomplish. And then it'll ask you a series of questions that will help your idea materialize. And it's not set in stone. You can go and refine it later. And those refinements will apply to all future chats, not past ones of course. And then there's a little preview section, a little playground where you can test it out as you're developing it. Well folks, if you want to keep up on this, the best way is to follow Tristan and listen to him and Tasia talk about this at AI named this show. Real quickly before we wrap up today's show, Len Peralta has been illustrating exactly what we've just been talking about. Len, tell us about your drawing.  And I've drawn a lot of stuff. And I can't believe I have not drawn this before. This image is exactly the way that I was, as you listen, you talk about it. This, I kind of fits well with chat, GPT and GPTs and developers. This is the angry girlfriend. Distracted boyfriend. Distracted boyfriend. Thank you. Distracted boyfriend. Yes. You know what, I was reading about it and it's the exact same thing that I thought would be perfect for this discussion. So yeah, if you're collecting these images of the distracted boyfriend, you can go to my Patreon, patreon.com forward slash Len. You can get that immediately by backing me at the DTNES lover level. Or you can go to my online store, LenPeraltaStore.com, where that is available for purchase, as well as custom-drawn holiday cards. Bring them to me. I've got an open queue and I can draw something special for your birthday. Not for Christmas. Not AI generated, by the way. Not they do. And for your birthday. Yeah. Get that custom bespoke human-drawn art from LenPeralta, please. Tristan Jutra, also such a pleasure to have you. Tom mentioned AI named the show, but let folks know where they can keep up with the rest of your work. You can also find me at momentus.tv and limestonelearning.com. And of course, Taysha and I are at ainamedhesshow.com. Patrons, stick around for the extended show Good Day Internet. We have another round of Who Am I? On Friday, we're going to try to guess the identity of a person before the final clue is given. It's a fun time. Please join us. Just a reminder, our show is live Monday through Friday at 4 p.m. Eastern. That is 2100 UTC and you can find out more at dailytechnewshow.com slash live. We hope you have a wonderful weekend. We're back on Monday with the best Android phone picks coming from none other than Ayaz Akhtar. He knows his stuff. This week's episodes of Daily Tech New Show were created by the following people, host producer and writer Tom Merritt, host producer and writer Sarah Lane, executive producer and Booker Roger Chang, producer, writer and co-host Rob Dunwood, video producer and Twitch producer Joe Kuntz, technical producer Anthony Lamos, Spanish language host, writer and producer Dan Campos, science correspondent Dr. Nicky Ackermanns, social media producer and moderator Zoe Detterding. Our mods, Beatmaster, W. Scottus-1, BioCow, Captain Gipper, Steve Rotorama, Paul Reese, Matthew J. Stevens, a.k.a. Gadget Virtuoso and J.D. Galloway. Modern video hosting by Dan Christensen, music and art provided by Martin Bell, Dan Looters, Mustafa A, Acast and Len Peralta. Live art performed by Len Peralta. Acast adds support from Tatiana Matias, Patreon support from Tom McNeil. Contributors for this week's shows included Shannon Morse, Patrick Dorton, Scott Johnson, Justin Robert Young and Chris Christensen. And our guest this week was Tristan Zutra. Thanks to all the patrons who make the show possible.