This might be the best Mekwang in New York City. How do we say it in Mandarin? Sha Tui, Feng Gan Niu Rou. I don't know why this one hit me so hard, maybe because it just is not spicy, so it stands out. They're being slapped and pulled and stretched, straight. Oh, look at this. New brunch menu at Saigon Social. Our first spot on new Asian concepts in New York City is Apo's Pizza. It is a Korean pizza parlor that just opened up. The chef actually was serving American pizza in Korea, and now he's come back to serve Korean pizza in the Pizza Capital of America, New York City, guys. It's crazy. I'm sure we're going to see some pizza here that you've never seen anywhere else, or at least you can't find in New York City. Let's go. We're getting the kimchi pizza, and then we're going to get potato pizza on the other half. Right, our 14-inch half-and-half pizza has arrived. Hey, man, I love Asian pizzas. I love how they do things differently. They add a lot of sweetness. They add different things. It might not look like the pizza you have in New York City, but I think that's what's special about it. I'm excited to try it. All right, first slice. I got to try the kimchi side. There is no marinara base on this, but there is the sweet potato, kind of like outline right there, and then the cheddar crust. First bite. All right, guys, as you already know, cheese on top of certain Korean dishes works well, so I think with the kimchi base, this is actually kind of hitting, man. And I didn't even get to the sweet potato crust yet. So I don't know if you remember, there was this pizza chain that opened up around America called Mr. Pizza, and it was actually a Korean pizza chain, and they would put sweet potato inside of their crust. This is something similar, but I really like how it's just kind of like a streak of it. And with the cheddar crust right here, man, it makes everything so eatable. I'm not going to lie, man, it's pretty good. The crust is not super thin. It's more kind of like a pan pizza that you might get from Pizza Hut. It's kind of hitting. Last but not least, I am looking at the potato wedge pizza. This is what I think of when I think about Asian pizza. I think of corn and potatoes on pizzas with sour cream streaks. And actually, I will say this pizza does kind of remind me of a pan pizza from Pizza Hut because the chef is from Pizza Hut Korea. So let's try it. I love how the crust is sweet and cheesy. The mozzarella and cheddar are coming together right at this point. My rating for the potato slice, I got to give it a 3.8 out of 5. And the reason why is that I just think the kimchi base is hitting a lot harder. I think you should try both. If I had to recommend anything, come in here, get the half-half pizza. You can try the two most Korean flavors. I know they're still innovating. I know they're still coming up with new flavors because they just opened. And that's the cool thing about pizza. It's a blank canvas that you can just keep rotating different toppings on top, you know? I'd love to see more different cultures delve into the pizza game. And Koreans are doing it right now, man. As far as my rating goes on the kimchi pizza, I'm going to give it a 4.5. As far as the potato slice goes, I'm going to give that a 4.75. For me, I'm more with the potato slice. They even have their house-made Parmesan dipping sauce. Eating this on the potato wedge slice. That's what you guys got to try, man. I love how they have all these different levels. You can kick it up with Tabasco, the classic crushed peppers, the Parmesan garlic sauce. It's delicious, man. Check out Appa's Pizza. Ooh, ooh, ooh. I need to work out after this, ooh. What up, friends and family? We are super excited to announce that actually our small chili oil sauce is out for pre-orders. You can click on that Shopify link right down below. But I'm excited. It's unlike anything else out on the market. And I know a lot of people say that, but even the form factor is different. We want you to take this everywhere and squeeze it on things, you know what I'm saying? And there's actually, it's very easy to clean up. There's no drip from the jar. But anyways, it's, we like to say from Sichuan to Sicily because it is inspired by the Calabria and chili oil from Italy, from Calabria, and also fused with Mala chili oil. So it's kind of like a mixture of east and west fusion. Comes in a two-pack, so you can give one to a friend. But trust me, it's worth it. Real truffle, real Sichuan peppercorn, real kick, real flavor. If you guys want to see more pictures and see all the other things that I put it on, check out Smala Sauce on Instagram. Thank you so much for being with us on this journey. You know, it's been exciting and this is our first real product. And we want to just sell you a product that you and your family can enjoy. So check it out, Smala. Arch you guys, our next new concept is right down the street. We're at Hunan Slurp Shop. They got a seasonal menu. This is all Hanyang style. There's also Changsha style in Hunan. Anyway, you guys can look more into it if you want. You Chen, you're joining me today to break this down. What are we looking at? Because these are very unique dishes. You might not be able to find anywhere else in America right now, right? Yes, so you like frogs? Yeah. These are Hanyang style frogs. Right, and frog in Mandarin is Kenji, right? Kenji or Niuwa, they're not frozen. They're like frogs cooked here to highlight the freshness. All right, moving on, what do we have here? Crispy spicy beef. All right, how do you say this in Mandarin? Sha tie feng wei niu rou. All right, moving on, we've got two different types of Hunan michen here. What is this? This is the dou hua rou jiao michen. AKA the tofu with the house-made beef bone is rice noodles or mee bun. Listen, if you guys know about this region in Yunnan, in Hunan, they put tofu in the noodles and it gives it this really cool texture. They call it in English, their version of Hunan bole niu. All right, and last but not least for round one, what are we looking at? The beef riced mee bun. Ooh, this is almost like a Hongxiao nu rou mian, but it's almost like dry style. Exactly. Ooh, just look at the volume of garlic on here. The cucumbers, almost like some jajiang mian elements as well. Man. All right, you check, what is this called again? This is hanyang style nu wa or Tianji. All right, let's go in, man. I do not remember having frog that many times in New York, but I've definitely had it before. Tianji. People are gonna say this and that, you know, about what Chinese eat. It's delicious, man.  You Chen, this is the hanyang crispy beef. How do we say it in Mandarin? Sha cui, feng ganyu rou. Sha cui, feng ganyu rou, let's go. Whoa. You know what it is?  There's definitely some elements of the Thai beef jerky that's spicy, but way more Sichuan style. And it's actually kind of like soft and moist on the inside. Like we said, guys, Hunan slurp shop is only like two, three years old and it's really trying to do something new and bring a whole different tier of Hunan food than what was available in America prior, right? Exactly. The owner, Chao, he was an artist actually, but he wanted to cure his home sake and he's so proud of the food from his hometown because it's rare to find in New York. So he opened this store, like combining all the Hunan-Han Yang family recipes, local dishes here. That's why the food is phenomenal. Yeah. And like we said, most Hunan representation is Chang Sha style. This is Hang Yang style. All right, you guys, I'm going in on this dry beef neuro-mian, essentially the amount of garlic in this that was chopped up was amazing. This style is popular in like Yunnan as well, right? Putting the tofu in there. Yes, exactly. Mmm. That's the one. Come get the Hang Yang Hunan style Bolle Ni's here at Hunan Slurp. All right, round two here at Hunan Slurp. We got some other rare Hunan dishes from Hang Yang. Yu Chen, tell me what we're looking at. So we are looking at the summer must-have it's called winter melon. It's fresh in a meaty grime pork sauce and we believe winter melon cuised on your body during the hot summer day. Ooh, so it's a hot dish, but it's supposed to have cooling effects. I'm going to look up the signs on that one. But anyways, what are the spare ribs that we're looking at? The sweet and sour spare ribs and the white special because the seasoning uses lots of Chinese ingredients, of course, but also the plump dried plump huame. Yo, I've never seen a dried plump in a dish like this. I've seen stuff that looks like this, but never had the dried plump. So guys, this is something new. And then here, here, here, what do we have? Salted chicken with two types of pepper, bird's eye chili and cayenne pepper. So it's extremely spicy, be careful. All right. Trying the winter melon. I want to just pour the rice into the plate. I love this gravy actually guys. Yo, this is, this actually tastes a little bit more, I guess I would say Cantonese in my opinion, but this is delicious, very sweet and savory, not spicy at all. Tons of garlic, nice little pork. You got a little bit of black bean flavoring there. This, I don't know why this one hit me so hard maybe because it just is not spicy. So it stands out. All right, going on the spare ribs and I'm going to eat one of these plums. Let me eat the plum first. How's the plum? Plummy, let me try the spare rib. This is maybe my favorite Chinese chicken dish in New York right now, the suang jiao ji. And it has two different types of peppers, lots of little bony chicken pieces there. Guys, it is not a truly authentic Chinese meal unless you spend 30% of your time picking out the bones with your teeth, right? Look at what I'm looking at. Peppers, scallions, garlic, mushrooms, two different types of pepper, all in one bite. So much fragrance, a little bit of heat. Guys, you can get your spicy levels adjusted here if you want to really spicy or just mild. So come to Hunan Slurp and try these very elegant and well put together dishes that you might not be able to find anywhere else in America. Real quick shout out to very fresh noodles. I have yet to try this spot, but they are famous for their Nero man, AKA beef noodle soup and their hand-pulled noodles. And look at this, they got a whole noodle bar. They got non-Asians eating like it's a lunch break over in Xi'an. All right everybody, we are here at very fresh noodles over in Chelsea Market. It is one of the highest rated Chinese spots that I have not been to in the city yet. I'm holding a piping hot Nero man Taiwanese style right in my hand and then on my right hand, I have a tiger salad, which is a cilantro salad. Take a look at these things. Look at these noodles, they're hand-pulled, nice and ribbony, nice and wide. I love to see it, tons of scallions and cilantro on top. Different types of beef, they have beef shank and then like fatty beef, so oh my gosh. No wonder it's such a popular stall. Ooh, a little bit of a kick. Not for the faint of heart. Guys, there's a reason why they call it very fresh noodles. The standard is high, the noodles are fresh. Guys, when I said they're very fresh, I'm saying they're very fresh. They're being slapped and pulled and stretched straight. Let me look at this guy, he is taking so much care of focus. The thing is about hand-pulled noodles, there's actually so much labor that goes into it. I don't know how people make them so affordable. Last but not least here at Very Fresh Noodles, I love their kind of like fusion dishes. This is a staff pick, this is their tiger salad. It's a cilantro salad. Cilantro is a little controversial. A lot of people don't like it, but yeah, as they say in the menu, if you don't like cilantro, keep it steppin'. Mostly cilantro and scallion. Just because they're freshly hand-pulling and slapping noodles back there, it does not mean you can't do fusion. And that's what I really like about this spot, is that they're being able to blend kind of very traditional ways of making noodles that you might only think you'd find at like traditional spots, but they're doing it in a non-traditional way. So, shout out to them, man. Chelsea Market, haven't been here in a while. Pretty good. We're at Saigon Social, and Helen is always switching up the menu here and adding new things. And what she's doing right now is her take on a lot of Vietnamese cafe food. So, you have the Vietnamese meat pie right here with ground pork. Let me pop the lid real quick. Woo! Top off. All right, egg on top. I've never seen it like that, right? And then you have a traditional banh mi. And I know she does a lot of fusion banh mi here, but this one is made to be like it is in Vietnam. So, I think that's a little bit different. And then you have her special banh bae, which is like topped off with so many a little coutrements. Listen, man, there's like all these different shades of color. It's crazy. You got the Vietnamese coffee right here. You got a pink jade cocktail. This has vodka in it. And then you have a jackfruit dessert drink that actually has fermented coconut into it, David. Let me just start off with a banh mi. I've never had it like this. With this bread and that amount of pate and mayo and head cheese. Oh, it's so delicious. The pork pastry here. And you've probably seen it at some Vietnamese delis. I've seen a version of it, but not like this. And there's not a lot of Viet restaurants in New York that are going to serve this. Oh, look at this. New brunch menu at Saigon Social. This, this is already my favorite meat pastry in New York right now. It has the peppered pork and all these other things like the wood ear mushrooms. Kind of like the filling of a jazzo egg roll. Bum bale, but done in her own way. We've got all these different colors on top. Look at that. This is kind of like a steam rice cake shot that you take. So let me just shuck it real quick and I'm going to shoot it. Mo, hai, ba. It's hard to find a really kind of like fancy or done up version of these traditional dishes in, in New York City. I mean, obviously there are some great Vietnamese restaurants that I still like to go to. But man, that was great. Because we have a brisket dip sandwich. Let me just cut this up. Fried basil, caramelized onions, little fresh soft baguette. Oh my gosh. And then you actually have the mi quang, which is one of my favorite noodle dishes that's very hard to find in, in New York City. And even if you can find it, no one takes it seriously. It has the signature yellow noodles, pork. It's like a little bit spicier, a little bit more pungent than other Vietnamese dishes. But I love it. This might be the best mi quang in New York City. The yellow noodles made with turmeric and there's a lot of flavor. Kind of pungent, a little bit spicy. And it's kind of like a half soupy dish. Like I think it is considered a noodle soup, but it's not like as much soup as pho. Here's the French dip. I believe you have the Saigon social pho broth and the brisket dip. Let's go. This is more of a fusion dish of Vietnamese American. Damn, that is decadent. Soft shell crab sandwich. Juices, spicy aioli, crunch, the crispiness. Oh my God.  It's the broken rice plate, guys. And you know, obviously it's origins. It comes from, you know, not having a lot of things. So that's why you're eating broken rice, but you're eating a whole like smattering of different things. And that's what I love. It's like compartmentalized. It's almost like a salad. And what I love what Helen does is she gives you a side of chicken broth. The calm damn plate. It's like a staple of Vietnamese food. And oftentimes some of the best food comes from origins of people who, you know, didn't have a lot at their time. And sometimes that's all you need. Saigon social. Vietnamese American. Lot of traditional dishes. Also fusion dishes. She's doing everything. Shout out to Helen. Come by if you can. All right, everybody. Our first spot is Little Mad. It's actually a new American restaurant, but with a Korean soul because the chef is Korean American. And he's just bringing all these different influences that he's picked up along the way from working at different restaurants. And they actually have one of the best deals for a tasting menu in New York City. It's extremely high quality. The food is aesthetic. It's delicious. And it's not too expensive. So let's check it out. All right, I'm sitting down with Chef Soul in the first course of the tasting menu of the mad experiences here. It's only $95. And I think that obviously for like a regular dinner, $95 maybe is like on the higher end for some people. But to get what you get here with the artistry and the quality of ingredients is crazy. That's exactly what we are doing here. It's not just a quantity. It's the quality. So we have snacks that change every single day. As you see it over here, we have the Alistado Shrimp. That's from Spain. We topped it off with a little exo sauce. Over here, we have the Kim Mari, which is traditional, which is Kim means nori. Mari means roll. So we add some glass noodles, some tofu. We roll it, fry it. So it has some texture on top. We put a mixture of spicy yellowtail and tuna. Then over here, we have the tempura fried eel. It is finished with wildflower honey, bee pollen, a little Meyer lemon juice, and some chives. From day one, every single guest who's eaten at Little Mad has eaten our signature scallion pancake flavor, Kung-A-Pang. The only thing we change here is the butter. Right now we're rolling with a black garlic butter. We make in-house. All right, let me try the shrimp real quick. This has exo sauce. I saw them grill this by hand. It's got a little bit of juice still on the spear of it. Oh my gosh. It still has a lot of that shrimp head juice, but it tastes really good. That was like creamy.  All right, this is the eel. It's a small bite, but it packs a lot of flavor. And what I love is the detail. You know, it's super actually crispy on the outside, super soft on the inside with a little burst of sweetness and a little garlic. And here I think this is just a fun little treat at the end where you're pretty much going to put this black garlic butter on the scallion version of essentially a Korean takoyaki. Mmm, look at that. Yo, that butter is so good. All right, so what I just ate, those four pieces of food were actually the snacks and that was actually already the beginning of the tasting menu, but now we're kind of into, I guess, the bigger plates and we're into the little cold plates. Little cold plates, yes. Over here, we have the yellowtail, which is sandwiched between Asian pear. So it's Korean pear, we get imported. In the center is Japanese yellowtail. We dress it with olive oils, salt, lemon juice and a sesame seed dressing. This dressing is a whole match to my parents' restaurant that they've been running for 25 years. I kind of want to elevate the game, so we brought the dressing. All right, this is the yellowtail with Asian pear. Yo, I love all the elements of that, the scallion oil to the little sweetness, to the burst of juiciness from the Asian pear and the Christmas. Over here, we got the scallop crudo. Right now it is already lightly cured with a little salt and sugar. We're just going to put a little finishing salt, a little olive oil. It's always olive oil before lemon because it coats the protein. And then when you add the lemon, if you do it the opposite way, the lemon cooks the scallop. Right, it becomes like ceviche or something. Exactly. So we coat the olive oil with the scallop. Now, what is crudo? I think a lot of people see this on nice restaurants menus. What's a crudo? Crudo is just another word for raw, so raw dish. Okay. We have sestashi. I'll just finish the dish. Oh, just with the foam. Yes. Oh, this reminds me of one of those molecular restaurants. Similar. There's some elements to it. There are some techniques involved, which is, honestly, you could do this at your home. That's cool, man. Guys, scallop crudo with the basil sauce. Let me just taste this for you. Mmm, the bubbles. Ooh, salty umami. Let's get it all one piece. Nice and cool in my mouth. Umami with a little bit of citrus, sweetness. Wow, I'm mind-blowing, honestly. All right, we have a dish that I have to eat very urgently because you said it's going to change soon. Yes, the foam on the bottom is a lobster sabayon, which is going to be flat because right now we put, we make a lobster sabayon in-house. It's a lobster stock with some egg yolk, some cream. We put it in an ISI. We charge it so it becomes a fluffy sauce versus a thick sauce. Around the outside is a terragon oil. It's a chou farsie. Chou farsie is a classic French dish where it's a stuffed cabbage. In the center, we put the technique of using French but using Asian ingredients. So in the center, we have blue crystal prawn. Then we have some ginger, some chive. Wow. A little foie gras for a little fatty richness. Ooh. So you're going to taste Asian using French technique. Oh, wow. All right, get some of this foam. Mmm. All right, now we're at the stage of chef's han sang. What is han sang?  So over here, we try to kind of elaborate on that. Okay. The tail end is roasted with pine nut garlic butter. We save all the tamale of the lobster. We make a fried rice and we stuff it back into the head and we roast it whole. I'm one of the people.  Right. This is really good, man. So you know how to eat it. Right. Drink it all down with the lobster miso soup.  This is almost, you know, every other restaurant you leave heavy and walking out or rolling out. Over here, this is our take on pingsu, which is shaved ice. We make our Earl Grey shaved ice. On the bottom to add a little fat, we have a passion fruit cream. Oh, I see that. And then we have some very fresh fruit on top, just dressed in a simple syrup finished with some mint. We want to call it a palate cleanser. You leave satisfied versus you leave heavy. And just to have shaved ice with the cream, I think is a little bit different because a lot of people, though, pour syrups on top or maybe some of them will put the cream on top, but have it kind of heavy.  Dude, smoking like a real chef, man. Thank you. See, they're thinking about the balance, not just what tastes good or like not just like, oh, that tastes fatty. People like fatty food. Let's give them fatty food. No, no, it's too much. It's too much. Absolutely positive that Ichibonte is the best place you can get a steak at 3 a.m. in New York City. All right, next up on New Asian Concepts, we're outside of Sunny and Annie's. It's a classic deli out in the East Village, Korean-owned, you guys know, and known for their sandwiches, especially their faux sandwich. But this one right here, this is the fact tin. This is the new sandwich that was reviewed by famous food writer from Eater, Robert Tsaitzema. He said this is the only sandwich, the only 11-ingredient sandwich that actually works. Guys, 11 ingredients obviously for a sandwich is a lot. Usually that's too much. Try to put 11 things on your subway and see how that goes, right? So this is a breakfast sandwich. It was like $14. All different angles here. Sweet, eggy, creamy, bacon. This is a new item. Check it out. I honestly, once you get into the middle of it, you can get all the sauces and you get all the flavors. It's pretty fire. If you're a person that's into sandwiches, I definitely recommend you check it out. Sunny and Annie's always reinventing, adding new things. Fun crowd out here, you know what it is on to the next spot. I like the mozzarella cheese bun. And then I'm going to talk about the next one. It's a sweet one. Okay, sweet bun is a savory. What do you call this in Korean? In Korean, it's a Dongjian bun. Coin bun. Oh, coin bun. Like the Chinese yen, right? You have a coin. Korean coin and Japanese yen coin. Coin bun. Inside the coin, I designed this only for me. Only Manhattan, New York. Okay. So this is the only one in the world? In the world. In the world. Hey, only place in the world, Singani, we're about to try some God's buns. All right, you guys, we are in Singani in the West Village right now. I've got a Korean yoshin bun right here. This one is the chocolate nut flavor. They are in the shape of a coin. This is not traditional. This is their own design. This is the cheese one right here. I was more going for the nut one originally. Oh my goodness, guys. If you guys have ever had a hotteok, which is a Korean like honey nut dessert, this almost has the nut in it, but with more chocolate right here. Listen, guys, this is fresh. It hits, especially I could imagine on a cold day. Man, it's so warm and it totally reminds me of the street foods that I remember eating in Seoul. All right, let's get into the cheesy bun right here. Guys, it's like eating fresh pancakes, but more like savory. You guys will pop up the yelp right now. Come check out Singani. He's got a great message. He's got a great product. These are fresh.  He's got a Chi spot that just opened up on Kenmare. It's a little bit outside of Chinatown, but I would still say Chinatown extended, by the way. Here, we're at Kolkata Chi. They're doing an egg roll, a breakfast paratha samosas, and their famous oat milk iced chai right here. Let me check it out. Ooh, that's pretty good. That's smooth. So this breakfast paratha right here is $7.50. They made it fresh. The paratha came out uncooked and they cooked it in a pan. I'm really excited to see what's inside of it. The owner told me he really tries to recreate the Indian street food experience, especially from Kolkata. And Kolkata is actually way far out west, and it used to be the British capital of India. And what would happen is that all the tea from the Assam region would come through and get exported to that city. So there's a really strong chai culture out there. Here, I got the egg roll, not to be confused with the Chinese egg roll. This is more... I mean, does the paratha kind of feel like a scallion pancake? Of course it does. It's definitely similar. Could be related from back in the day. Lots of green and chutney on there. Mmm. That's definitely worth it. That's giving me breakfast burrito vibes. Here, you got a samosa for $4. Let me break this open. Ooh. Potato. You got that chutney. You got that tamarind. It's sweet and it's tasty. Mmm. I got to give it up to the guy. If I was opening up a spot in New York City, that's kind of how I would want to do it. It's very Americanized for everybody, but still serving you authentic flavors, still trying to weave in that authentic street food experience while obviously delivering it in a very, like, you know, commercialized way. So shout out to them guys. Everything here was about $23. So definitely, I would say check it out if you've never had stuff like this. All right, you guys. Next up, we've got sake no hana. Typically, we do not actually go to these, like, hotel Asian fusion spots, but one of the most interesting things about this one is it's located in an Asian neighborhood inside of a brand-new Moxie hotel. So, you know, I had to check it out to see if it was maybe, like, a notch more authentic. This is a wafu carbonara. They've got uni. They've got truffle in it. This is udon stir-fried dry. So... I'm not the biggest fan of Asian fusion food, but it's definitely done well in its lane. All right, you guys. This is a raw beef steak tartare and it's got truffle on top too.  Last but not least, we've got the garlic chili oil edamame. You know, they're putting their own twist on there. They're stir-frying them with the chili crisp. Listen, guys, a lot of people always want to know are these Asian spots worth them? I think they're cool for a birthday. They're cool for a vibe. But, you know, I would say as far as Asian spots go, it was quite good. I mean, this was about $28. I want to say this was $24. And the edamames were at $14. You know, they are certainly more expensive than other options, but you can't beat the vibe. Overall, I'm going to give it a 7 out of 10. As you can see, the bone marrow's in there. We've got big beef chunks, carrots. It's almost like a carrot stew mixed into a Japanese fried rice. I like it because it's hearty, but the flavors are still pretty light. All right, you guys, we got A5 Wagyu rolls. This is new, guys. You probably thought this was Chutoro or some sort of tuna. Wrong. This is A5 Wagyu beef. I'm sure it's American Wagyu. You've got caviar on top. Usually, I'm into more traditional sushi. That is a good version of non-traditional sushi. This, we got a crab taco right here with the seaweed shell. Listen, guys, they did need sort of a midtown style spot in the L.E.S. So, you know, of course, a lot of people are going to have mixed feelings about, you know, a towel opening up in the L.E.S., but overall, man, I got to say, they did a pretty good job.


Hi everyone, Sean with jaspyscasebreaks.com and jaspys.com where you can do all personal breaks doing a Pokemon Sun and Moon Unified Minds Blister Pack personal break. For Tito, we're going to do five of these blister packs for him. He's already picked out the packs. Here they are. Good luck Tito. Okay, I don't think so but they have like recreated versions of like all these like ultra rare ones and stuff like that. On Instagram for personal breaks, we've been having fun doing these recently. I did a lot of these last night, not last night, Sunday night. So I'll open up all the packaging and then we'll get to the packs, but yeah, I mean the artwork on this stuff is pretty cool. Rip the top off, make it easy. Oh, it is easy. Didn't even realize it. Good call Rich. Rich knows what he's doing. Cool. Good luck Tito. Oh, you'll see it when we find a rip. So the Mewtwo Full Art Secret Hollow is the chase here. Apparently in a PSA 10 it is a $300 card and the Secret Hollow is that that's the rainbow ones Tito, right? Like it's like white with like a rainbow color, like Secret Rare or whatever they call them. Yeah, so like the entire card is an art card. You'll see it. Hopefully we find one in these four. Energy, tag switch, Elgium, U-turn board, Numel, Tynomo, PoiPol, Snorunt, Drilber, Luminian, Foil, and Meloita. Yeah, we pulled a couple of those last night rips, but not the Mewtwo. The Mewtwo is the one. Not last night. I think it was Sunday night. He did a bunch. Energy, Turtuga, Giant Hearth, Vigoroth, Drifloon, Dupiter, Drudjagon, Kotni, Fomantis, Terakion, Foil, and Cherish Ball, Full Art. I saw the gold. I was hoping it was something cooler. I don't know if that's anything special at all, Tito. That's super rare, Rich is saying. Tito, Rich on Instagram saying that that's super rare. He's saying to look at the number on it. Let's see. I know that if it's above the number, yeah. So it's 250 out of 236, 250 out of 236, it doesn't want to show, 250 out of 236. So I guess that's pretty good, Tito. Instagram saying it's super rare. Energy, Laurentus, Mesprit, Sabley, Fomantis, Rialu, Perloin, Joltik, Dratini, Lampint, Foil, and Kengis Khan, Foil. And last pack, Tito, good luck. Last pack, Mojo. Energy, Bibarrel, Tornatus, Jinx, Magmar, Cottony, Snorut, Tynomo, Meditite, Escavillare, Foil, and Medicham. Well, Tito, Instagram saying that these were great packs. See? There you go, man. Congratulations. I kind of saw the peaking, like that gold peaking out on the side there, so I thought it might have been something special. Oh, you even switched over to Instagram. There you go. And guys, that was Pokemon Sun and Moon, Unified Minds, five blister booster packs for Tito. I'm Sean with jaspyscasebreaks.com and jaspys.com. We'll see you next time.


Douglas MacArthur directing operations, Australians under his command push up the northern New Guinea coast toward Madang, major Japanese base across from New Britain. Picturesque native tribesmen are of invaluable aid to the Allies. They hold no love for the Japanese invader. Pushing the Japs into the sea, the Australians are crossing mountains and rivers the enemy thought impassable. Rising Jap positions. Cautiously the Aussies search for looking snipers. Fair at the enemy from his foxholes with hand grenades. There's nothing like a letter from home to cheer a soldier at the front. These Aussies look pleased. They've not only captured the Jap base, they're looking for the rest of the uniform that goes with it. The lighter-than-air ships at an eastern United States base are playing an important role in speeding allied convoys across the Atlantic. In winning the war against the submarine, bombs rolled out and loaded aboard. The pilot gets clearance from the control tower and noses his craft out to sea, coast. Working in perfect coordination with convoy commander, escort vessels and land-based planes, the airship takes up its vigil. Death to any lurking submarine. Action in the Atlantic. The presence of an enemy raider is suspected. The commander orders, bombs away. As were issued, the Allies announced the lowest number of merchant ship losses since America entered the war. The convoys are going through Fred Reza Palavi and Her Royal Highness Fausia, sister of Egypt's King Farouk. This is their three-year-old daughter. The three great powers, Russia, Britain and the United States, have assured the independence of their kingdom. First allied aerial development. B-25 bombers equipped with 75 millimeter cannon. The 75 millimeter field piece, famous in the First World War, is today mounted on modern tanks. United States war planes have been built to absorb the terrific recoil of such a gun. And 75 millimeter cannon, firing from the sky, can and have sunk a destroyer. Bonds developed for low-level bombing blast the target. The parachute delays the bombs descent, enabling the plane to escape the blast. United States officers now observe the effect of rapid artillery fire. The kind of mass barrage that bewilders the enemy. United States irrigation engineers, making their regular inspection tour of a viaduct in the far west, take a cameraman along for the ride. Frequently they meet the most unexpected wild animals trapped within the walls of the viaduct. There's one now, a porcupine, wondering just where he is and what juggernaut is swooping down upon him. Dangerous when cornered, the porcupine seems to know that he's being helped. The engineers continue their ride and a few miles further sight a beautiful four-pronged buck. Frantically the poor fellow tries to escape over the slippery sidewall. And forestry men are accustomed to this sort of thing. And another denizen of the forest is helped on his way. Eighth United States Air Force, winging toward Germany. Fast, powerful Thunderbolt fighters provide an escort. Supply trains are riddled. From cameras in the wing synchronized with the guns, a thrilling record of the air battle is brought back. It was blasted in mid air. President Roosevelt and Prime Minister Churchill pause in the shadow of the Sphinx as they return from the now historic conferences with Premier Stalin at Tehran. For three days, significant talks with Turkey's President Ismaili Nonu held the diplomatic stage. Then Franklin Roosevelt, as Commander-in-Chief of America's Armed Forces, journeyed to Sicily. Riding in a jeep, he reviewed the United States Seventh Army. With him is General Eisenhower, Supreme Allied Commander in this Theater of War. Decorations are General Mark Clark, Commander of the Fifth Army and five of his officers. Tribute to the men who routed the Nazis at Naples and Salerno. The distinguished service cross for extraordinary heroism in action. United States troops march past. The President enjoys a picnic lunch with General Eisenhower and then reunion with two of his sons now fighting for the United Nations.


Hey everybody it's Brian and welcome to the 6th C-Sharp tutorial. Go ahead and make a console application. Today we're going to do the do loop. Syntax is very simple. Do with two brackets and then while and then an expression. So we need to make a variable. We'll say int, call this counter. Say counter equals zero. And we're going to say counter plus plus. That increments the counter. And we're going to say console dot write line. And we're just going to print out the value of counter. Now we need the expression of counter less than 10. So let's break this down really quickly and see what's going on here. We have a variable we're calling this counter. It's set to zero. So this is like saying the number zero. And then we're incrementing the counter. That's what this plus plus is. It's the increment operator. And then we're writing counter out to the output stream. We're saying while counters less than 10. It appeared and disappeared because we forgot to do our console read. F5 to run. So you can see while it's less than 10 it prints it out. Now what would happen if you forgot this right here? Say while counter. Notice how the their build errors cannot implicitly convert type int to bool. Well, if you click on that it takes you exactly where the problem is. And you can actually highlight it with your mouse. And you'll say cannot explicitly convert type int to bool. Now what is that saying? Well if you remember an integer is a number and a bool is a true fault, the light switch on off. So what we're saying is you cannot convert a number to an on off. So that's why you have to say counter less than or you could say counter greater than something or less than or equal to 10. Now when you run it, you notice because we said less than or equal to, it went up to 11 that time. So that's how you determine when this counter is going to stop. Now to really understand what's going on here, we should switch these two around. Do loops are kind of confusing to newcomers because they don't really understand what's going on under the hood. You notice how all we did was flip this around. We're writing to the console then incrementing the counter. This gives you a better idea of what's actually happening here. It starts at zero and then it goes through nine. And you notice how it stops at nine because we're saying while it's less than 10. So once it hit 10, it just stopped. It said nine and then incremented it to 10. And when it hit this again, it just said nope, not running it. So that's how the do loop works. Now if you wanted to make an infinite loop, you could just say while true. And let's run that. And you can see it just keeps going and going. Eventually we will fill up the number space for an integer and this program will eventually crash. We don't want that. So you should always have a limit to your do loop. Unless you want an infinite loop, which is usually reserved for like video games or network monitoring, things of that nature. But those get into a synchronous operation, something we're not really even close to yet. So we're just going to say while counter is less than 10. And we're going to cover what's called the while loop. And I'm going to show you guys a little trick here.  So if you forget something and you can't see it, but at the bottom of the screen is while, you just double click it. It puts the syntax out there for you. So it says while true. So this is an infinite loop right here. We don't want that. So what we're going to do is say counter and we're just going to set this back to zero. Notice how we are not saying int counter because we would declare the variable. That's bad. We're re-declaring the variable and it actually see how it gets bad underlines and says local variable name counter already exists in the current scope. What that means is you've re-declared it. You've already got something out there called counter. Remember a variable is something that'll change. We're just going to change the number here. Switch it back to zero and we're going to say while counter is less than 10. Then we're pretty much just going to do the exact same thing. F5 to run. And let's see what happens here. We have zero through nine and then zero through nine again. Now why would you want these? I mean why would you ever want this? Well let's switch this to 10 and see what happens here. You notice how one of them ran. So it says 10. That's the difference between the do and the while. Do will always run first and then evaluate the expression later. Well while we'll evaluate the expression first and then run the code. That's the difference between the do and the while loop. So very simple, very powerful. Why would you use a loop? Example, let's say you want to read a text file. You would start at the beginning of the file and then do while you're not at the end of the file read a line. And you're going to see that in future tutorials. So the do loop and the while loop are very simple. You have very powerful functions in your programs. This is Brian. Thank you for watching. I hope you found this tutorial educational and entertaining.


Paulie Dee has lived in a handful of stunning locations throughout his Jersey Shore career from Miami to Florence and even epic Jersey mansions. Since finding success from the MTV series, he's settled in Las Vegas, currently living in a sprawling mansion full of custom cars, arcade games and a DJ booth. Not to mention, he even has a room with a tanning bed and gym to keep up with his GTL at all times. We're gonna take a look at his impressive abodes, we even found the listings. In these videos, we don't reveal any addresses even though I've done a house tour of my own place, please do not show up at any private residences because it's not safe for anyone. Paulie Delbeckio, also known as Paulie Dee or DJ Paulie Dee, is a TV personality best known for being a main cast member on Jersey Shore since 2009. Aside from being the first of the cast to score a spin-off show, he's also found plenty of success with his DJ career. Considering he's always performing in Las Vegas, he's settled there in a gorgeous mansion. Paulie Dee is actually the richest of the J-Shore cast with an estimated net worth about 20 million dollars, thanks in part to his steady DJing gig. With a bank account like that, it's not surprising he's decked out his mansion with amazing features like a pool with waterfalls and a car collection in the garage with his name on that.  If you like this one, be sure to check out recent drops on his castmates' homes like Vinny and JWoww, which we'll link to at the end. Don't forget to subscribe and ring the bell for notifications because we post brand new videos daily. You can follow me on Instagram to chat and now let's get into this video. In 2012, Paulie Dee snagged his current Las Vegas mansion for two million dollars and the place is fit for a GTL kink. And if you don't know what GTL is, you clearly never watched Jersey Shore. It stands for Jim Tan Laundry. Paulie, a Rhode Island native, left the East Coast pursuit and DJ career and it seems like that was a good decision, settling on a desert oasis mansion full of top of the line amenities. His expansive home sits on half an acre lot and inside, spends 8456 square feet of space with seven beds, seven full baths, and three half baths. There's a gorgeous dramatic entryway with 26 foot tall ceilings as well as a great room with more high ceilings just next door. The common rooms also include a formal dining room and a spacious gourmet kitchen. The dining room has vaulted ceilings while the kitchen has granite counters and dual islands with space to not only food prep but to grab a casual meal at the bar style seats. There are top of the line stainless steel appliances as you might expect and it looks like the perfect spot for Paulie to wine and dine with some meatballs while a sunny breakfast snook overlooks the pool. Other bonuses here include walk-in and butler's pantries for storage. Paulie's mansion has a beautiful master suite that has everything from a sitting area to a built-in fireplace and palatial master bath. The en suite has a Neptune jetted tub and top of the line volvulus shower while his retreat also has dual walking closets and terrace access. If that's not enough there's also a games room with a billiards table and Paulie also added more goodies since moving in. The reality star is everything for his GTL needs and then some in the comfort of his own home with a personal tanning salon with tanning bed and shelf full of tanning lotions right next to his gym. There's also a DJ booth where Paulie can practice for his shows and when he needs him down time off of work he's also built an arcade in his home. Outback, his amazing house has a stone patio and resort style vibes with a stylish swimming pool that also offers waterfalls and a built-in spa. I already know that that pool is ideal for those hot Las Vegas summers. Paulie even said that he can shoot hoops whenever he pleases since he added an outdoor basketball court to the property. Paulie has introduced fans to his girlfriend Nikki Hall on Jersey Shore family vacation in the past who shares the luxury residence with him these days. Thanks to Instagram we've also seen Nikki taking advantage of the stunning kitchen when she posted an Instagram live cooking a meal while Paulie watched. During an interview back in 2018, Paulie spoke about his home and well saying, It still doesn't feel real to me. I wake up in the morning and pinch myself to make sure I'm not actually dreaming. It was always a dream of mine to tour the world as a DJ and the show has given me the audience to do that. I truly am living my dream. He went on about his mansion. I wanted my house to be a home for me and have everything that I needed in it. So it has a basketball court, a gym, tanning beds, laundry, an arcade, a garage for my cars and bikes and mini golf. You know the essentials. Yeah, let's not forget Paulie also has a garage stacked up with his custom car collection that includes Lamborghinis, Rolls Royces and more all with Paulie deep plates. Earlier this year in 2021, another place Paulie once called home came up for sale in New Jersey. The New Jersey home located in the Manalapin area was where the Jay Shore castmates lived for the family vacation spinoff series and they came up on the market for $1.4 million. Spanning 6,000 square feet with seven bedrooms and seven baths. It sure had space for all the Guido's and it was the site for filming three seasons of the hit show since 2018. So if it looks familiar, that's definitely why. Features include a heated basement with a gym, Olympic sized pool, modern kitchen and more. The homeless first listed in 2017 before Jersey Shore producers discovered the place and took it off the market three months later. Now that the show's newer seasons stopped filming there and moved to locations like Las Vegas close to Paulie Dee's home base, the owner was ready to sell again and listed the New Jersey mansion for 1.4 mil. The home boasted a sprawling entryway with double height ceiling, grand staircase, sparkling chandelier and an arched window for sunlight. A formal living area was also full of light with double Renaissance windows on both walls. While the room is classy and elegant, it no doubt hosted some Jay Shore party nights. The main gourmet kitchen in the mansion has been updated with top-of-the-line appliances for any cooking needs and this is where Paulie's co-star Mike The Situation spent many days cooking up a store. Not to mention the room boasts a large central island for all the castmates to gather around. There's even a second kitchen located in the heated basement here. The large master suite had double doors to provide the balcony as well as a living area with flat screen TV and ensuite attached bath. Paulie snagged this large room for his day. There were still seven more luxury rooms in the home. Paulie and his friends could also get their GTL on in the basement gym or tan near the Olympic-sized custom pool out back. The lavish backyard had a clear water pool with rock fountain and clay slide as well as a sheltered patio and lounge area for entertaining. While Paulie didn't live here permanently, the new owners will be scoring a piece of Joshua history. Now we've taken a look at where Paulie D calls home so I'm gonna bring this house tour to an end. We got to check out his insane Las Vegas mansion which the DJ and reality star has set up with all of his favorite amenities. That includes a home tanning salon, gym, a DJ booth, basketball court and more. Out of all the goodies throughout the mansion which were your favorites. I love the backyard with the waterfall style pool as well as the fancy and spacious kitchen. I love Las Vegas but I'm not sure I could live in the desert full time. I would consider it though and it seems like Paulie is loving it. Be sure to tell me what you liked or didn't like about Paulie D's estate in the comments down below. Thanks for watching. Go ahead and follow me in Instagram to chat and I'll catch you all in the next video. Bye!


Categorical perception is the experience of perceiving phenomena that can be varied along a continuum as fixed tokens. Since the speech signal presents us with far more information than we need in order to recognize what is being said, the central idea is that the speech perception mechanism is especially sensitive to specific cues in the speech signal. These cues are not perceived along a continuum but as fixed categories. Let us take voice onset time to illustrate this phenomenon. The voice onset time or short VOT is the point when vocal fold vibration starts relative to the release of a closure. It is crucial for us to discriminate between clusters such as Ba and Pa where we know that a grand deal delay of VOT does not lead to a differentiation between voiceless and voiced consonants. Let us illustrate this. As we heard, a VOT value of around 30 milliseconds serves as the key factor. In other words, if VOT is longer than 30 milliseconds, we hear Ba. If VOT is shorter, the perceptual result is Pa. Other perceptual categories relate to the origin of the second formant that allow us to distinguish between different places of articulation or frequency patterns that help us to identify a larger number of speech sounds. Categorical perception is thus opposed to continuous perception where sensory phenomena are not based on fixed tokens but can be located on a smooth continuum.


This study found that while researchers generally had positive experiences working with community advisory boards, CABs, they felt that the impact of CAB feedback on their research was moderate. However, bidirectional communication between researchers and community members could help make research more relevant and appropriate. This article was authored by Tabitha A. Brockman, Joyce E. Ballsbury, Ian W. West, and others.


Good afternoon, Prometheus Day. My name's Alex. I'm here to talk to you about OpenFAS, specifically the auto-scaling and how we're using it, along with Prometheus, to horizontally scale out functions for open source users and for customers alike. But I'd like to know something from you who writes code that's mainly what you do, put your hand up. Maybe 40% of the room. And who runs other people's code? Maybe 70%? Yeah, OK. That's good to know. So we're going to start with a quick primer on what OpenFAS is, because sometimes people may not realize the use cases for functions are pretty similar to microservices, especially when you combine it with Kubernetes. We'll look at the original auto-scaling. And I know Julius Vols couldn't be here in person, but he helped me a lot back in 2016, sort of thinking reason about this and Prometheus itself. And then we'll look at the new scaling that came in in 2022, earlier this year, and why we needed to sort of think about it again and overhaul it and what had changed. You're also going to get, if we've got time, a little bit of something that you can take away, so all of those that raise their hands. You may be doing this already, but if you're not, recording rules, filtering queries, and rewriting labels are really powerful features of Prometheus and probably going to be very useful for you at some point. So serverless, what is the basic idea? Well, the way I like to think of this, and you may have seen this graph before, is some sort of progression or evolution. And sometimes people get confused because I think, well, microservices are usually better than monoliths, so everybody should just use microservices, and if you're not, it's bad. Then we have serverless, and if you're not using serverless, well, that's bad. Really, the way I look at it is you use what is right for your team and your technology. And actually, functions work really well alongside microservices and monoliths. Traditionally, they'll take a request, process some data, and give you a response, just like a promql query, takes in some text and gives you a graph or some statistics. But you could have a function that ran promql. That's an example, for instance. But really what we're trying to do is take ourselves from this. We're having to put a server in a room, connect the cables, really having to babysit it and monitor it and buy in network stacks to where we're having to write a Docker file, write a HPA rule for our microservices, and then deal with all that duplication to functions where we can automate a lot of this and maybe even infer it automatically as what would be a good configuration. That's important for 100% of the people in the room, because developers have a bit less work to do and operations as well. So OpenFast started in 2016. And I was checking out Lambda. I really liked the idea in the technology, this idea that you could write some code and just have it completely managed. I was using Alexa. But then I wanted to run it with Docker because we weren't really into Kubernetes in the same way back then. It wasn't as popular as it is now. And there was just no way of doing it. So I had a bit of an experimentation on my own in my bedroom after work with a full-time job. And it turned out that it was very popular as an idea. And there's now over 340 people that have contributed code to the project. And we've got full-time people working on it every day, improving it for open source users and customers. So I'm really here almost as a developer, but also as a end user, as I'm kind of presenting what our end users have said to us. Now, what does this look like? When you look at that code, does it look familiar? Does someone shout out? Looks like a middleware in Go. We've got a request and a response. We've got a HTTP status code. We've got a body. It's very familiar to us. And this is all a function is. It's a HTTP handler. But what you don't see here is the Docker file that your SRE team is maintaining. You don't see the entry point for the HTTP server or the Prometheus logging metrics, rather, because that's all done centrally. So you just fill in the blank, and you have a production ready endpoint. That's the idea, at least. And you can work with any language that you like as long as it can be packaged in Docker. So when we think about this, what is a function in OpenFast? Well, it may be different in Lambda, but certainly in OpenFast, from the bottom up, we have Kubernetes. So eventually, there's a pod. The pod can be scaled, which is what we're doing. And we have more replicas of that. It's kept as an OCI image. It's in a registry. And then, as we start to go up the stack, is where we give you a bit more value over, are you doing it all yourself? OK. So the OpenFast gateway is a RESTful API, which allows you to deploy your code programmatically and quite often get asked. So Alex, you've written a book about Go. I've got my microservice. But how do I deploy it remotely to this machine? Even if they're not running Kubernetes, it's quite hard. Well, OpenFast is an API. We send a JSON request. You've now deployed a new version of your function. Prometheus will give you centralized logging, so we don't have this issue that Bartek was talking about, where our pod has come up, and then we scale down. It's gone, and we've lost the metrics because they're aggregated in the gateway. That also means we can scale with it. And that allows us to do asynchronous messaging, who's ever done integration with a queue or an event source, Kafka, RabbitMQ, we all have. And every company you go to, if they don't have it yet, you've got to write it all. Well, we bundle that for you. You just send a request, HTTP. It gets NQ'd, DQ'd, and scales as well. And then all of the normal things that you'd expect from Kubernetes will work, so Argo, CDE, and GitHub Actions. So that's OpenFast in a nutshell. You can find out a lot more with the link I posted into the Slack channel. So Patrick Shanzium was the chief storyteller at Docker. And he'd seen OpenFast, and he said, wouldn't it be cool if we could use alert manager not to say whether the function was down, but to actually scale it horizontally? And it turned out that it was actually really easy to do. And so at DockerCon, I had my first test of this. And 5,000 people, very kindly, got their phones out, starred the GitHub repository, which generated a webhook that downloaded their avatar in a function, and uploaded it to S3. And so they got to be on the big screen. And as an SRE, we were a DevOps engineer, it's probably quite hard to get production ready traffic. And here, we were able to get it quite quickly. This is how it works, at least version one. The gateway, remember, is centralized. So all of our invocations are going through it, and it can scale out. So that allows us to collect the data, aggregate it in Prometheus, with our function right on the other side. It's just a normal pod. Works with all your normal tools.  And as it's firing, the gateway is able to handle this webhook, and then call the Kubernetes API and say, I want a few more pods. That make sense? Yeah, I'm seeing nodding. And so this is a very basic query, and I myself couldn't really believe that this was useful in production. But it turned out that it was, for one reason or another, up until about 2021. And that's where we start to see a few more edge cases. So after the webhook had fired, we'd go proportionally up in our replicas.  So this is what it looked like at Dockocon back then. We had the big amount of red metrics, so rate error duration. And then, look at that right on that side of the screen. Do you see what happened? We went immediately back to minimum replicas as soon as the traffic had abated. And that might not be what you want in production if it's more sporadic. So bear that in mind. The other thing that we had was scale to zero. An internal customer of OpenFaz at the time had a GCP account. They had three of them. They were using OpenFaz in their product. And they just said, look, we're spending so much money with all of these nodes up. Could we just scale these functions back because we're not using them and get the money back? And it'd never really been that interesting for OpenFaz. Even today, the default is to have one replica all the time so there's no cold start. But we built it. And because Prometheus had been so useful, we just put a demon in there. It ran from QL periodically for the functions. And if there was no metrics or it was at zero, we're pretty sure we could scale it down. Except, and perhaps you are already thinking this, there is a bit of a lag when you scrape, isn't there? And so what might happen is, you invoke the function. It then eventually goes off the query and we're back to zero. We query the data and it says zero. Then we invoke it, then we scrape it. And if we check in between then, then we can get a gap. So we've done quite a lot of work about graceful draining of requests. Now, anybody here done graceful draining? It's a pain in the neck. And Kubernetes doesn't make it any easier. So we automate a lot of that for you as well. So you're not gonna suddenly drop production data. Okay. So one of the things about open files is we're really trying to make the developer experience simple. Compare this to your average pod spec. Two fields, the function name, the image. It's pretty much all you need. And then we've got labels to help you tune the auto scaling. And this is the old way. But we had some issues, right? So we only had that one generic rule. So I could say I want 10 requests per second or 100, but I couldn't have both for two different functions. As I say, I was sort of surprised that this was useful in production. But it was. Long running functions would never trigger the alert because if we're doing 10 requests per second and we're taking 20 seconds to do one, we're not really got much data there. CPU bound functions like ML models, they just didn't really work with this either. And then HPA v2, you're probably thinking, well, why didn't you just use this, Alex? Someone said that in the break. We did have some customers using it, but they found it incredibly hard to integrate because they had to manage the objects themselves. And then finally, I did sort of mention there's some edge cases on scale to zero that you have to be aware of. So we had a new go. Had another go at this. And this time, and like in 2016, when I was in my bedroom having a cool idea, we actually had customers paying us who could tell us how they were using it. So Kevin from Search imports mortgage data and he does it every day. They have a huge amount of mortgage data and then they have a Salesforce integration and they can give a credit rating for customers of their customers. Makes sense? Sounds quite useful, doesn't it? And what he needed was to scale up as quickly as possible but be limited so that a pod wouldn't do more than a couple of requests at a time. It was quite intensive. So we built an in-flight request mode which is started but not finished requests, almost like a queue depth. And that serves his use case really well. The other one was request per second. And we made that more tunable because clearly one value for the entire system is, you know, it shouldn't be useful. So William is importing security logs, DNS logs, potentially any other alerts that are coming from all kinds of legacy systems, running them through different functions and the request per second scaling is really effective for them at checkpoint software. And then finally, the CPU is one that I thought we just wouldn't need because red metrics is supposed to be the trendy new way of doing everything and use metrics as like the old Google way of doing it. But it turned out that they wanted CPU as we looked at the data, found out we could get it and do it all in one way and they use that for their ML models. So how does the new version work? Well, alert manager went away and we have an autoscaler demon. Its job is to query periodically Prometheus with promql. We also get metrics from the kubelet which eventually gets them from Cadvisor and that gives us usage, saturation and sometime down the line, we might get errors as well. We don't get resource errors right now. The labels change slightly as well. We have three modes, CPU, which you guys can probably understand quite well. Capacity, which has started not finished requests and the last one is the RPS from before. And a bit like HPA to provide that familiarity will say the target is that pod can only do 500 MI, like half a core. If it's doing any more, we might need two pods. And so that gives us a level of compatibility and people can just adopt this without installing Cado or HPA or whole new load of software. And then the scale to zero now has a specific time per function because we had some functions that should scale down after an hour and some almost immediately. Okay, so if you can't see this at the back, what we have is a single metric which is from a recording rule. And we're able to say or a function name and the scaling type, what is the load right now? And the load is 1800 MI milli CPUs. We divide that by the target of the function which is 500 milli CPUs, it gives us 3.6. On the other side, we know we have three pods, 500 each. So we're clearly slightly under provisioned and if we seal that number, we get four. Therefore, we just schedule four pods. And that same algorithm in Prometheus metric works for all of the strategies we've built and any we build in the future would work in the same way. And now our dashboard is so much more useful than the one I showed you from DockerCon because we can correlate the CPU usage just for the functions with no noise from the rest of the system with the duration, any retries, the delays and the scaling. And here what I did is I invoked a function that was concurrency limited. It had to retry a whole bunch of times which is this peak and eventually it completed all the work and it scaled back again. And so we're giving this dashboard to customers now because they just have no clue how to run the system. It's very hard to run anything distributed. We give them this and when there's a problem they can go to it and we can ask some questions as well. And maybe you have similar things for your internal customers. Okay, so pod usage total seconds. If you recognize this, it comes eventually from Cadvisor and what we'll find is that it's got stuff like alert manager and even open fashion. We don't care about that. The customers only care about functions. But there's nothing in here. There's no cardinality like a label that says it's a function. So how do you fix it? Perhaps you can filter it out. And so if you've got at least one label in there that you can match with a data set that lists all your functions, you can then clear that down and you won't have that kind of data spilling out on your dashboards. So anybody here think that might be useful to them? Filtering, joining data, this is what you need. So we have our query by the key. Then we can put a times and on. And this is the important thing. We need to have something common in both sets and then we can filter out all of the stuff that is not in gateway service count, which is our replicas per function. And all that means is that we then need to kind of think about this data we've got from CAdvisor and from Open Fazz's gateway. How do we look at it in one view? Well, recording rules were really helpful here because now I've just got one thing to look at. You won't be able to read this from the back, but that's quite a lot of promql. That's the promql for each of the three strategies. If I wanted to just run one query, I'd have to find some way of matching all of those tables together, all those views, and having one piece of promql. Now, that just is so difficult. And a friend of mine from the project said, why don't you use recording rules? Anybody using a recording rule? So, okay, I'm preaching to the choir. I only found out about these this year. And so now I emit a label for each of them. And look how simple that becomes. That gives us the request per second metric that we needed. So record, expression, and labels. Definitely have a look if you've not. And now we've got two. So we've got the RPS in there, and we have the other strategy. Now, one thing I didn't expect is by putting this data into the one chart, it would help customers immediately get value because we all know about cube state metrics. We've read all the blog posts. We've been on Stack Overflow, but Billy that I showed you earlier, he forgot to put body.close. Who else has done that? I've done it, yeah. It's an honest mistake to make. And so he detected a memory leak, not a big one, but maybe five megabytes, every megabyte counts. And you can see when he redeployed it, it stayed very stable and dropped back off again. So thanks to Prometheus and providing the new data, we were able to actually see things that we weren't seeing before. Not only that, but because we've got the data, we can now infuse it into the OpenFast REST API. It's the same one you deploy functions with. You can list functions, we can put it in our UI. I was a bit concerned about this before, because I thought if we're going to query from QL every time we show this data, could it be slow? Could it add overhead? Linked either it in their product, other products do the same thing. So I thought we'd give it a go and it seems okay. If it becomes an issue, maybe cache the data. But what this now does is give us a live view of the aggregate amount of CPU and RAM for any of the functions in the cluster. Click on them, immediately we know. We didn't have this data before. Now onto a few of the tips, as we've got about 10 minutes to roll down. Who's seen a query like this before? It's a service discovery node. Obviously we've got, yeah, service discovery pods is very common. Back before we were using Kubernetes, we were on Docker swarm, there was one for that and there was a DNS discovery. This is really clever, and I think it came from KubeState Metrics, so thank you. What it allows us to do is get all the node names and then put them into this URL, proxy metrics resource, and that goes straight to C Advisor. Now, that means OpenFast can remain very lightweight. We just have our own copy of Prometheus. It only collects our metrics. It scrapes it very frequently and it throws data away very frequently as well. And so we sort of black box that in or package it in together all in one stack, so there's just one Helm chart to install. So we added this and that gives us that extra data. But, as I said before, filtering sometimes can help you, but what if the data's in the wrong format? Now, Regex is very easy to write if you want to match a phone number, or A to B, zero to nine, but this was a bit harder. And what we have here is I wanted sleep.OpenFast, function.namespace, because I have to join a lot of data together. So somehow we had to throw off all those characters at the end and then combine that with the namespace as a new label. And originally I was going to write a demon. That was going to run the demon. I was going to read the data, emit the data, scrape the data and use that. And this was just so much easier to do. And so that is what it ends up looking like. If you think that would be useful, you can get the slides later. Or come and ask me for this. So we just matched the first part, we throw away the rest and then this is quite cool. We can emit a new label by joining two together. So first of all we got roughly the deployment name and we emit a new one which is called function name and that matches to everything that we've already got.  We've got a gauge and the gauge is the replica count. We've got one count of our gateway that emits this. Then we scale it to three. Do you think what might go wrong? In the data? Let's say we've got 20 functions. Of one function we've got 20 replicas. We then scale that data source to three, Prometheus is scraping it three times and we're summing the value. Well, I made this mistake and then I saw a customer make the same mistake when I was looking at their dashboard. Basically we get the value three times and sum is the wrong thing to use when you're going highly available because this is an exact picture of how many replicas we've got. We end up counting it three times. We need average instead. So watch out for this, especially if you're testing on your laptop, you're often not going to have a HA configuration. You get to production. This is the kind of thing you might see. But you still do need some. So for the function invocations and the red metrics, we do need to sum them up across the gateways. Okay, so to sum up, we now have request based scaling on a per function basis before it was just one rule with alert manager. Alert manager turned out just to be a little bit too hard to use, to get the behavior we wanted want something more like HPA. Capacity based scaling is really useful for slow running jobs. Perhaps you're scraping a webpage or running a machine learning model and you really can't just give it 10 requests because you run out of memory and you don't want that to happen. The CPU scaling is there. I don't know if it's going to be useful. I've got a feeling that capacity is almost a proxy for CPU, but I need to validate it. Now we've got quite a versatile system so we can tune this as well. The recording rules, that it sounds like a lot of you are using, are incredibly useful for simplifying these metrics. Really, we should do more to tell people about them as a community. I certainly have found them very helpful. And then filtering. I have a lot of problems with this. And I think quite often people want something that they can relate to, like SQL where you can inner join two tables on common keys. Again, we could perhaps do a little bit more to sort of explain this technique to help people get the best out of their data. Consider whether you need average or some because it's quite tempting to use some. You test it locally, it works. You ship it to a customer. Perhaps you need average in some circumstances. And then do factor in the scrape interval. So if your function or some data you're relying on to drive a control system could have stale data. There are things that you may need to do around that, such as what we're doing, which is a graceful shutdown, a big dance about taking the endpoint out of the connection pool, waiting a certain amount of time, everything you have to do. So bear that in mind. Now in terms of future work, Kevin that I mentioned to you before has now asked, could we scale based upon the queue depth in NATS? So there isn't really such a thing as queue depth in NATS or even the new NATS jet stream. It's very difficult to do, but I've got some ideas. I've been having a look at it and that might then give us a fourth strategy and then we'll be able to omit the metrics and use the same algorithm without doing too much more work. So that is OpenFAS. You can find out more about that at openfas.com. If you'd like to email me about anything that I've said or any ideas you have for your system, alexatopenfas.com, be more than happy to speak to any of you. All right, thank you. So we have seven minutes for questions. Also, Ian, if you want, you can already get that up like in five or so. Questions. Is there any way how a function can populate a custom metric that will show up in Prometheus? This isn't something that's come up and Bartek, when he joined the community call, he asked the same question. It's how are you scraping the metrics? At the moment, the red metrics have been sufficient, but I could potentially see that being an ask. We're trying to do is keep OpenFAS as simple as possible and not add features that we think might be useful but really drive it on customer interest. Now, as soon as we do get that, it's a very good question, how do you do it? And I think the talk we just heard before has all the answers to that, or at least the best answers we've got. More questions. One of the questions that Bartek had was, no, I think it was Damian, is why not use HPA? And HPA is an obvious choice when you're doing this. So I didn't cover this in the talk, but we wanted to keep the installation requirements as simple as possible. We were already using Prometheus and had a pretty stable system, we're happy with it. This just meant that we were able to keep the stack very lightweight and scale on exactly what we wanted without Prometheus adapter, cube state metrics, and goodness knows what else. Well, last thing to say then, if you want to get a bit deeper with Go, perhaps you're thinking about writing an operator or a Kubernetes controller, integrating with Prometheus, I have an ebook that's available, you can find that, just Google for it every day go, it might be helpful, all right. Thank you. Okay, thanks everybody.