Podcast #883 - Packard Bell is Back, Intel LGA1954, DLSS 5 Horror, Refine 2 Chair Review, GPU Coil Whine and Win 11 Tweaking!

Sebastian Peak (0:05)

Hello and welcome to the PC Perspective Podcast. We're at episode 883 This is being recorded on September 2nd, 2026 I'm Sebastian Peak.

Jeremy Holstrom (0:14)

Jeremy Holstrom.

Josh Walbrith (0:16)

I'm Josh Walbrith.

Brett Van Sproonberg (0:19)

I'm Brett Van Sproonberg.

Sebastian Peak (0:23)

Yes, the quiet one with the NPR voice is Braun Vanderberg. And we're all back for another week of exciting news and even a review. We're gonna throw a review in there. But first we have to get to our housekeeping. Patreon.

You've heard of it. I have. Most of the time when I'm watching a content creator on YouTube and then they start talking about Patreon and begging for money.

Josh Walbrith (0:52)

Kind of the begging part of the show.

Jeremy Holstrom (0:53)

Yeah. Don't do that.

Brett Van Sproonberg (0:55)

Skip, skip, skip, skip, skip.

Sebastian Peak (0:56)

That's what we do at the beginning. So you're still awake and paying attention.

Brett Van Sproonberg (1:00)

Tuned in. Yeah, so we wanna just circle around here and lay down the corporate positive speak with Jeff H. I could just wax eloquently on the Jeff H name for hours. I think I put that note in there that I would in fact talk about Jeff H for hours just because our appreciation goes on and on and on and on. At some place along this soliloquy, I sort of expected Sebastian to hard cut me, but he isn't.

Please.

Josh Walbrith (1:33)

You know, I'm just admiring your shirt because it's the last call for alcohol.

Brett Van Sproonberg (1:39)

It is the last call. Last call for alcohol.

I'm a little color this evening, unlike most most evenings for most of us here, wearing some variants of the gray to bluish.

Sebastian Peak (1:55)

I'm wearing a very dark blue. A dark blue.

Brett Van Sproonberg (2:00)

This is a lighter tone for me.

Jeremy Holstrom (2:02)

Those penguins are day drinking.

Josh Walbrith (2:06)

That's not penguins, it's a crow. Anyway, I'm wearing a dark blue dress with stains on some nice white stains on.

Jeremy Holstrom (2:18)

So you're the devil with the blue dress on?

Josh Walbrith (2:23)

You don't like Monica?

Jeremy Holstrom (2:25)

I didn't know that. Hey, Monica's amusing now.

Sebastian Peak (2:29)

I don't know Carhartt made dresses in that material, but okay.

Jeremy Holstrom (2:33)

And I'm just wearing an X-wing versus Tie Fighter t-shirt. It's Force.

Josh Walbrith (2:38)

It's the Force material. That dress can repel.

Sebastian Peak (2:44)

Yeah, we don't need to get into the waterproof and easy to wash nature of the dresses that you wear.

But we can talk about what you had for lunch today. Okay, you know what?

Jeremy Holstrom (2:57)

And why do you think he wears the year's easy wash dresses?

Josh Walbrith (3:02)

So anyway, there it was, there it was, there it was in the Congo.

Anybody remember that commercial? Anyway, it's been a long time, like 25 years. But anyway, going ahead, I walked into Born on a Barn, and much to my surprise and shock, and they handed me two menus, the regular menu and then the new one. And the new one were all the different new flavors of tots. Yes, they have like eight different now types of tots, not just the Seamus tots, not just the barn show tots. Now, they have other ones, like the Atomic Bomb Tots, which I'm gonna have to try.

Jeremy Holstrom (3:53)

Next week.

Josh Walbrith (3:54)

Yeah, this is the hamburger style tots. So, it is comprised of hamburger, shredded hamburger, ground beef, ground hamburger.

Jeremy Holstrom (4:09)

Enhance.

Josh Walbrith (4:10)

Tots.

Jeremy Holstrom (4:10)

Enhance.

Josh Walbrith (4:10)

Of course. Onions, queso at the bottom.

Cheddar cheese spread throughout. Fry sauce. The Nashville hot sprinkles.

Shredded pickles. They were shockingly good in all that. And then because I wanted a little spice, I asked them to add jalapenos. So, this was a-

Sebastian Peak (4:40)

Yeah, and they didn't change the amount.

Josh Walbrith (4:43)

No, they did not. They did not. That was a, I ate three quarters of that, and then I was just done. It got to be too rich, too filling.

And I was glad that I got the acidity of the jalapenos. That really helped to smooth everything over, because the queso and the fry sauce made that a little too fatty. So, everything all together, it was a fantastic filling meal, not horribly expensive considering the amount of actual food that you got. So, this was an exciting day, because I have a whole new world of top menus ahead of me this fall.

Brett Van Sproonberg (5:26)

Fantastic.