- Hi everyone, it's Priya.
We are in the B-A test kitchen
for a super secret conversation
about Chris Morocco.
Today we've got world
famous chef, Madhur Jaffrey.
Together we are gonna put Chris'
super taster abilities to the test.
- So this dish is my chicken tikka masala.
- Not chicken tikka masala,
chicken tikka masala.
- Tikka masala.
Tikka is a little piece
of meat, cubed meat
and it's very popular throughout Britain.
- So we are challenging Chris to replicate
this exact dish with the same ingredients
in only two days.
He'll be able to taste
it, smell it, touch it,
but at no point will be be
able to actually see the dish.
- At the end of the second day,
we're gonna come back, taste Chris' dish
and I'll be the judge.
I'll grade him.
- I would be very nervous if I were Chris.
[laughing]
[intense music]
- Chris, you mind if I
work in your station?
- No not at all, just try to stay quiet.
- It's gonna be hard as [beep].
- Yeah, no kidding.
Mm, smells good.
I'm getting some kind of
like curry-ish flavors,
like a little bit of like
chili mixed with like,
a possibility of like, some kind of cumin,
coriander situation.
Definitely like a warm spice undertone,
possibly like cinnamon or clove.
Okay, are we talking about like a yeasted
kind of naan-style bread?
- [Man] You're don't have to make this.
- Okay, got it.
- [Man] Oh!
[Man laughs]
- I've got really nice,
pleasantly charred, very fragrant,
piece of what seems to be chicken here.
It's probably a chicken thigh.
Grilling.
I'm guessing it's got a
yogurt marinade on it.
It just has like a real like richness
and warmth and tenderness.
It's too sharp and not rich enough
to be like butter chicken to my mind.
To my mind, this is something
in the chicken tikka masala world.
This is to me is kind of, you know,
giving me more of a kind of like
a tumeric, cumin, coriander,
black pepper, chili powder
kind of curry-spice world.
But like, possibility of like some tomato
happening in there, too.
All right, so, sometimes
like the damnedest things
just like trip you up.
I was like "What the [beep] is that?"
But it was just a piece of garlic.
So yeah, it's actually like,
there's not that much sauce in this bowl.
And I'm trying to find, you know,
big, obvious piece of spices,
like you know, kind of whole cardamon,
but I'm not, yeah, I'm
not finding anything.
I'm kind of guessing maybe
it's just like a tomato puree,
it's something where we
don't have pieces of tomato.
It's just a pureed tomato.
There's a lot of richness,
there's a lot of spice.
So these are the spices
that I'm thinking about,
and I'm not sure entirely
where to place them
in terms of the chicken
marinade, or the sauce.
Cardamon, cumin, coriander,
ginger question mark,
black pepper.
Brad, what did I say?
- It wasn't me bud!
- I had one request.
- Don't yell at me!
- I'll send you to station
two so [beep]ing fast, man.
- You can't even see me!
- Whatever, I can hear you.
Like [beep]ing Aria Stark over here,
I know exactly where you are.
- It wasn't even me, slick.
Nice mask.
- Yeah, thanks.
Brad's like got me all
[beep]ing distracted.
I believe this to be chicken tikka masala.
Again, this is not my
area of expertise at all.
The person I kind of like,
just from knowing her from
like being in a lot of video,
I would say like possibly
like Madhur Jaffrey.
You know?
Like she's somebody who's kind
of like, cooking, you know,
sort of royalty for like Indian cuisine.
I feel like I have enough of an idea
to kind of like get going.
All right, so we've got
spices, a warm spice.
Cinnamon, clove, curry-ish spices.
Coriander, cumin, hot chili powder.
Naan, chicken thighs.
I feel pretty good about this.
We're gonna head down to the supermarket,
hopefully all of this stuff will be there.
So yeah, gonna head out.
[dramatic music]
So, we're talking strategy here.
There's not too much I'm
getting by way of vegetables.
I need some garlic and I need some ginger,
and that's kind of it.
Everything else is a spice,
a protein, or cooking fat,
and then like our flatbread situation.
Ginger, add some zing.
Garlic.
I believe that there
is onion in the sauce.
Okay.
So we've got spices here.
I was experiencing a certain
range of warm spice flavors
akin to what you'd find
like in a garam masala,
which is kind of like the blend of spices
that are used in curries.
Let's pick one off the
shelf and check it out.
All right, before we
get ahead of ourselves.
So this is garam masala.
This one has cumin, cinnamon,
cardamon, cloves and mace.
So there's that kind of
cinnamon and clove thing
that we were kind of picking up.
I'm gonna get this.
All right, we're just gonna
take things one by one.
So we've got cumin, coriander,
garam masala, turmeric, cardamon.
I want some mustard seeds.
All right, so I've got a
couple of chili options.
I think we do have kashmiri
chili powder in the kitchen,
which is a good option as well.
Boneless, skinless chicken breasts.
I wasn't looking for
tomato, but tomato found me.
Oh, here's the ghee.
Ghee is cultured, clarified butter.
All right.
Oh hey guys.
What's up?
[laughs]
Nothing to see here.
So I got good quality whole milk yogurt.
Yogurt is going in the marinade.
Flat bread options.
I'm assured that I won't be
graded on the flat bread itself,
but I don't trust anyone.
I think that's it.
Okay, so just got back
from the supermarket
and I think it's imperative
that we get some chicken
in yogurt marinade as soon as possible.
So about a cup of yogurt.
Let's assume that there's some garlic
and some ginger in there.
Little bit of umami,
little bit of pungency.
Some salt.
Let's just taste some
chili powders, all right?
So this is a hot paprika.
Ooh, I like that.
It's got some heat,
fruitiness, some depth.
I'm planning to be
underwhelmed by this cayenne
which looks like it's oxidized and old.
It's so [beep]ing hot.
It's like the friend who shows up
at your party like already drunk.
You know, and it's just like,
where the [beep] is this going?
So this is Kashmiri chili powder, mild.
That cayenne is still [beep]ing
burning, it's so annoying.
Ooh, that's really nice too.
Smoky, fruity.
They call it mild, but it's hot.
I like that.
I might go with that.
We're just gonna start
with half a teaspoon there.
And then I was getting
this persistent cardamon.
I'm trying to find big,
obvious pieces of spices,
like a whole cardamon.
But I'm wondering if like, maybe,
that's because there was just garam masala
in the marinade as well as in the sauce.
Or in one or the other.
Oh, this is really hard.
So this is garam masala which is cardamon,
clove, black pepper, cumin and mace.
I'm mean, who's to say
it couldn't be buttermilk
instead of the yogurt?
Or a combination.
[intense music]
Okay, I'm gonna go with
this for the minute.
The chicken just went into the marinade.
I'm just gonna set that
aside at room temp.
In an hour or so, I'm gonna grill it off.
Spices.
I've kind of come up with
like a curry type powder
of my own devising.
Cumin seeds, black pepper.
We're gonna do some coriander.
Hey, Sohla.
Can I ask you a question
about technique real quick?
- Sure.
- Just ignore what's
happening in here, okay.
But if I were to say
"Hey, I wanna make kind
of a spice and like aromatic paste."
Do you think I need to
toast my spices first
or do you think?
- I don't usually.
- You don't usually.
- Yes.
- Do you feel like it's
a fairly common practice
to puree like diced onion with water?
- Yeah, totally.
- I feel like I've seen you do it.
Like you did it with your biriyani, right?
- I've done it with every recipe.
- You've done it with every recipe?
[laughs]
Thanks, dude.
Sohla, the best.
I think I'm gonna hold off on adding
any additional cinnamon
or clove to the dish,
and kind on lean on the fact
that it's gonna come through
on the chicken itself.
Cardamon, yeah I wanna put
some cardamon in there.
I just want the seeds.
Cardamon is like very floral.
Fenugreek, in.
Fenugreek to me, it has a quality of like
fake maple syrup to it, very like sweet.
I want this to be pretty
fine because I was really not
feeling texture from pieces of spices.
I'm gonna add some turmeric.
Yellow mustard seed as
well, grind that up.
Chili powder in there.
So with the addition of chili powder,
I now have it in our sauce base
and our marinade for the chicken.
Next step.
So I'm doing a sort of
rough dice on this onion.
I'm just blending this
mixture of onion and ginger
with some water, just
because I never experienced
a distinct piece of any of
those things in the sauce, so,
but I believe they're
in there flavor wise.
Hmm.
So I guess the question is like,
in theory I guess I probably
could add the tomato to this,
I guess the other question is like,
what is making up the liquid in the sauce?
You know, is that water?
Is there possibly like
a little bit of buttermilk or something?
Oh, man!
There's [beep]ing chunks in this!
Very disappointing.
I'm gonna start with a
couple table spoons of ghee.
Get our sauce going here.
Spice blend in our onion mixture.
The end game is here is
that we are cooking out
all these aromatics.
That is gonna form the
flavor base of this sauce.
This is gonna be cooked
down to a jammy paste.
Gonna add some tomato to
it, then it's gonna chill
while we grill off our chicken.
- What're you making, bud?
What do you think you're making?
- I think I'm making chicken tikka masala.
- Okay.
- Yeah.
I guess my thing is like,
why do I not have a tomato
product in there now?
Like I'm looking at Brad, but I'm thinking
- We're talking about
wine, I screwed you up.
- Because I'm thinking tomato.
Andy's like [beep]ing skulking around.
So I'm putting in like a
half cup of tomato purree.
It's gotta be redder
than that though, right?
I'm gonna go for the full cup of tomato.
I don't know, I think I
had a little too much water
in with that onion,
which is why it wasn't like
cooking out that nicely.
You kno, having like a red
sauce, I feel like that's key.
Wooh!
Wow.
Bitter.
I mean like, wow is that bitter.
If I were trying to fix this dish,
I would say like, I'd use
half the amount of onion,
less water, and I would
fry that shit out hard
before I even dumped the spices in there.
The sauce is simmering, I
have few thoughts about it,
we can just move on and
start grilling some chicken.
I'm gonna season it lightly with salt.
I'm grilling the chicken
because I really experienced
a decent amount of char
on the chicken that I
tasted earlier today.
I really wanted to recreate that effect
by using the grill here.
- Looks great.
Is there any pepper in there?
- Yeah, there's half a teaspoon
of Kashmiri chili powder.
Which I thought was pretty spicy,
so I didn't use that much of it.
But maybe you're thinking
there should have been more?
- Yeah.
- Yeah, like a lot more?
- Yeah.
- Okay.
- I'm gonna leave.
- Okay, that's good to know.
- [Sohla] Causing drama.
- My god.
We're falling apart.
- [Brad] What are you doing, buddy?
What are you doing, buddy?
- I just sprinkled a little bit extra
of this mild chili powder
on the chicken, okay?
I was just doing it for color,
just 'cause it's looking
so stupid right now.
Chicken's off the grill.
I'm just doing like a very rough chop.
So, I'm dumping the chicken in here.
I'm gonna use a splash of water
just to thin this out a touch.
I just wanna heat this back through.
I feel like it's too thick.
It just feels like it's
gonna be too textural.
I mean, flavor-wise, I don't hate it.
But I'm not in love with it.
At all.
It should just be a little bit saucier.
This is version one.
I just like, in my mind I'm
hearing the [imitates music].
Look, it's not what I wanted,
it's not what anybody wanted.
This tastes like very jangly to me.
The original dish was like
very pleasantly harmonious
and balanced.
Right now stuff's just
kind of like sticking out
like a sore thumb.
I'm really not that
happy with this at all.
A little bitter.
I need more silkiness to this sauce.
I am wondering if maybe there's
a little bit of dairy going into it.
I'm gonna try a few things tomorrow.
Throw a little buttermilk in it, you know,
stir a little yogurt in it.
Ingredients, I would say this 72%.
Taste, I would say 65.
That's being a little harsh,
I would say I'm at 75.
This isn't like Coq au Vin,
you know what I'm saying?
Like, I think we're
like in the right room.
Technique.
I wanna give myself 85 for technique.
Appearance, look, I mean,
this looks pretty sad,
but it's a red sauce with chicken in it.
Look, I'll give myself
and 88 for appaearance.
The sauce could have a
slightly different consistency,
but overall I think like,
this is the general gist of the dish.
So I'm at an 80 overall [laughs]
Actually feels a little bit generous.
This one kind of threw me for a few loops.
All that means I have one more chance
to try this dish tomorrow morning,
and a lot is gonna be riding on that.
[dramatic music]
I mean it's sauce, it's
just not like super saucy.
When I smelled it, I
definitely had that sensation
of like okay, I definitely
need some cinnamon in there,
in the sauce.
Like I was missing that yesterday.
There's definitely a
distinct tang to the chicken,
you know, I still feel
really good about the yogurt.
Have a sensation of there
just being more marinade
clinging to this chicken.
I wanna stick with a thicker marinade
and I wanna keep more of it on the chicken
when it goes to the grill.
The presence of a thin thread of onion
would be kind of interesting
from a standpoint
of maybe changing up how
I'm approach my sauce.
Ah.
Okay.
I believe I'm finding
pieces of onion in here now.
That's huge.
So I had a lot of issues
with my sauce yesterday,
and part of it I think
stems from the fact that
I'm just not super comfortable
with the whole technique
of blending the onion with
the water to make a puree.
I like the idea of just
cooking down the onion,
finely sliced, before
proceeding to add our spices.
I used mustard seeds yesterday
and I don't wanna do that today.
I think that was a mistake.
I also used fenugreek yesterday,
which I'm like, meh.
Do I taste it?
I don't know, bitter maple.
Anything that's gonna
add bitterness to this,
I don't really like.
You know, I've been going
back and forth about whether
I think there's some sort
of dairy being added to it.
Whether there was yogurt, buttermilk.
I think I will take a small
amount of my next pass
on the sauce and just try
adding a couple of those things.
Okay, I got a piece of cilantro.
Good!
We have a bit of an
aggressive schedule today.
So just to get myself fully in the game,
I am going to be watching the Joe Esposito
You're the Best Around Karate Kid montage.
This is guaranteed to pump me
up under any circumstances.
♪ Never doubt that you're the one ♪
♪ And you can have the dream ♪
We're gonna get some chicken
into some marinade ASAP.
I think I still wanna do garlic and ginger
in my chicken marinade.
No time for any more 80s montages, okay?
However badly we might wanna do them.
- [Woman] Cut to the 80s montage!
- Yes!
I'm sticking with
yogurt, hot chili powder,
another teaspoon of our
milder chili powder, salt.
The Karate Kid always helps me.
Just Ralph Macchio in general helps me.
Like, what a good due.
I [beep]ing love Ralph Macchio, man.
Okay.
Feeling good.
Got some color concentration here.
Chicken is going into the marinade.
Let's think about our
spices for our sauce.
So good.
I'm gonna take my cardamon out of this.
I'm just not like tasting it.
Coriander and cumin.
Black pepper going in.
A little bit of all you
got can never let you down.
Poetry.
Quarter teaspoon of turmeric.
Again, I really wanna control bitterness.
Garam masala.
And then we're gonna put a touch
of cinnamon on top of this.
I'm gonna use some more of my chili blend.
Today, I'm thinly slicing the onion.
And then I'm also gonna do a couple cloves
of smashed garlic.
I'm sweating out my onion and my garlic,
then spices and ginger are gonna go in.
Just wanna develop the
flavor on them a little bit.
And then the tomatoes gonna go in.
I mean we got a very different
kind of spice profile today.
It's a little bit warmer.
Color-wise I'm not hating it.
I definitely feel better about the result
that I'm getting today.
I'm gonna keep it rolling over low,
gonna grill some chicken.
Yesterday I felt like it just didn't
have a lot of personality,
like it needed a little more chili heat,
it needed a little more fire.
I just feel a lot better,
just already about the chili
having kind of stained that yogurt.
I think we're good here.
Before we proceed, there is this question
of is this sauce being finished
with some sort of dairy?
Here's what I'd like to do,
I wanna take a small amount of sauce,
and I'd like to combine with heavy cream,
buttermilk, some yogurt.
This is heavy cream.
Oh, wow.
It was never gonna suck, was it?
So buttermilk, it's like low fat milk
that's just been cultured.
Little too sour.
This is the yogurt, but
I already just don't like
how it's not incorporating into the sauce.
It adds tang before it adds
any additional richness.
On all of these, I'm kind of leaning on,
maybe just the tiniest bit of heavy cream,
and also a little bit of water.
So this is asafoetida.
Priya this ingredient as
the ingredient that makes
all of her Indian food
actually taste Indian.
It has like interesting kind
of sour, little of like umani
kind of like kick to it.
I don't know, it's kind of just like
a finishing little je ne sais quoi.
And I'm je ne sais quoi'ing it, okay?
So I'm just cutting up the chicken,
and I'm just gonna finish it in the sauce.
And just kind of cook everything
together for a few minutes.
I'm feeling pretty good about it.
Cilantro.
Okay, so this is the second version
of the dish I've got here.
Honestly, I almost wish I
could just be serving this
to Priya right now.
I'm feeling really good
about what my techniques
and ingredients added up to here.
So I don't really see a
need to kind of change
all that much.
I wanna pull back the
chili heat a little bit,
but I'm really liking the color.
I feel good about having
sweated out whole onion
just from the standpoint
of getting this, you know?
This is what I was tasting
in the original dish.
And I think the addition
of the heavy cream,
I'm gonna hedge my bets
and say that it's there
in the original dish.
Maybe not a lot of it,
but I feel like it's part
of what's building up
that richness in the dish.
And it's also what's
helping balance that tomato.
Ingredients, I'm gonna give myself an 86%.
Taste I'm coming in hot at 91.
Technique, 88.
Appearance, 95.
Sorry, Jeremy.
All that adds up to 90.
I've got one more shot to do this
before I have to serve something to Priya.
I'm gonna make a couple tweaks,
but probably not a whole
lot of changes here.
So, come right up on
next best last chance.
I'm gonna start by making
the marinade for the chicken.
Moving onto our spice base for our sauce.
And then we talked about
just going down slightly
in chili powder.
I'll do a teaspoon of the mild one still,
just gonna add a three-quarters
on the Kashmiri chili powder.
So that's our spices.
Sticking with thin slices of whole onion.
Just looking at the graphics
over my left should there.
There could be oil in
this instead of ghee.
But man, ghee, like you
can't beat it for flavor.
Onions are jammy.
Spice mix goes in.
Ginger went in.
Mm.
Time to grill that chicken.
Chicken, not taking off
like any of the marinade.
In fact, I kind of wanna like keep
a good little bit of it on.
I'm liking the color
we're getting overall.
I'm gonna add a splash of water,
because I definitely did
that with the last one.
Then I'm gonna do my
splash of cream as well.
Mm.
I can [beep] with that.
I'm liking the look, I'm
liking the consistency.
How you doin' Sohla?
- Getting that bark [laughs].
- Great, cool.
Almost forgot, our pinch of secret weapon.
Okay, nobody touch the rest of this.
This is dinner tonight,
I will mess you up.
A touch of cilantro.
This is, as they say, the one.
I really hope I didn't screw it up.
I'm just kind of dying to know who it is.
To me, this has always felt
like an authentic dish.
It tastes pretty awesome to me,
but we'll see how it is side by side.
- So, how're you feeling?
- I'm feeling okay.
- Who do you think made this dish,
and what do you think the dish is?
- I have maintained from
the beginning that I think
it's chicken tikka masala.
And I have maintained
from the beginning also
that I'm not really
sure who made the dish.
My best guess, based on
kind of like video presence
in the world is
[laughing]
- Is?
- Hi, welcome!
- Hello.
- Chris, this is Madhur Jaffrey.
- Yeah, oh my god, you were my guess,
I can't believe this.
- What's under these domes?
- [laughs] I don't know,
we're gonna find out.
Oh my gosh, it's really an
honor to have you on the show.
- Well thank you, thank you.
- Yeah, this is like the first time
maybe I ever guessed a chef.
- Da-dah!
- [Priya] Oh my gosh, Chris!
- [Madhur] Wow.
- Not bad.
- Wow.
- Okay.
- This looks similar.
- [Chris] Well yours is
definitely a little bit looser.
- [Madhur] Yes, and the
pieces of chicken are bigger.
- So we're gonna taste the original first.
So now let's try Chris'.
- Your chicken texture is better.
- Did you hear that?
Did we all hear that?
- Very close, very close.
- So I'm dying to know what
spices you have in yours.
- Did you use yogurt?
- I used yogurt in the
marinade for the chicken
and I used cream in my sauce.
- There's marinade after
you put the spices in?
It's an old curry sauce technique.
You keep putting in a
table spoon of yogurt
and you blend it in until it disappears.
That helps take in the sauce
and gives it a little bit of sourness.
- Yeah, and probably gives it a little bit
of a sweetness too, because
it kind of caramelizes?
- And it gives it a
nicer texture in the end.
- Oh, and I put a pinch
of asafoetida in it.
- Does yours have any in it?
- [laughs] No.
[laughs]
It was meant for vegetables and beans
that were hard to digest, that
was its purpose initially.
Because it's a digestant, but
- [Chris] All right, well.
- [Priya] Why not?
- It did no harm.
- It did very little.
- Yeah, it did no harm in this dish.
It never does harm to
anything, it only adds.
- And are you using, is
your intial cooking fat
that you're sweating your
onions in, is that ghee?
- I used oil.
- [Man] Olive oil.
- Olive oil?!
- [Priya] Did you use ghee?
- [Chris] I used ghee.
So, the chicken I called
it for a yogurt marinade,
garlic and ginger, a
blend of chili powders.
- Did you put lemon?
- I did not put lemon.
- Okay, so there are two marinades.
I remember once James Beard
came to our house for dinner
and I made them grilled chicken.
[laughing]
He took one bite of the tandoori chicken
and he said "Two marinades".
He could taste it right through.
So the first is lemon juice and salt,
then you leave it for twenty minutes.
And the second is your mixture
of onion, garlic, ginger.
And you can put yogurt in
the second one if you like,
and you can put cream in the second one.
But that's all right, don't worry.
- I could tell from the texture
of one of the other versions
- But I like your chicken,
I like the texture of your
chicken better than this.
So whatever you did, do it!
- Yeah, okay, cool.
- How did you actually cook it?
- So I grilled it because I
felt like that was the best way
to get those kinds of
little toasty nubbins.
Why, is this being done in a skillet?
- No, no, no.
I grill it and I put it on
a, sort of, flat skewers.
- [Chris] That's so fascinating
that you actually take
the time to skewer it.
- Your chicken turned out great.
- But yours tastes wonderful.
I really like textures
of yours, it's very nice.
- Thank you.
- You did a great job.
- Oh, honestly, this is unbelievable.
- This is amazing, yeah.
Okay, so now is the part
I'm a little nervous about.
We're gonna judge Chris.
- Okay, what's the first category?
- Ingredients.
- Your score for your
choosing ingredients correctly
is 90.
That's wonderful,
they're nearly all there.
- Oh my god.
- That's high honor roll.
- I'm not gonna be able to stop smiling,
I'm not gonna fight it.
- The next category is taste.
- I think the taste of
mine is slightly better,
but the texture of your
chicken is better than this.
- Okay, 87?
- Yeah.
- Okay, okay, still in the game.
- Technique.
- I thought very well.
- Very, yeah.
I think that might be, you know,
that was a big shining moment for Chris.
Like a 95?
- Yeah, I'll give him an A.
- 95 for technique.
And appearance I think
also very well done.
- They both look equally good.
- They look very appetizing.
- So we'll give 90?
- 90, 90 for appearance.
- Okay, okay.
This might be like the best
score I've ever gotten.
I'm freaking out.
[laughing]
Oh my god.
- What scores have you
gotten on other ones?
- I don't know, only Dan would remember.
All I remember that is
the pain and the misery and the sweat.
[laughing]
- Okay, your final score is
[drum roll]
92!
- Yay!
- Pretty good.
- Well done.
- Pretty good.
- I'm honestly, I'm thrilled.
- 92% is amazing.
- It is very good.
You could easily sell this
on the streets on London.
- It may come to that.
- Wow.
- If the show gets canceled [laughs]
I'm honestly, you know, still
a little bit speechless.
I cannot thank you enough for coming here.
- You did fantastic.
- Thank you guys.
- This is awesome.
- I'm speechless.
They got me good on this one.
Call it the power of Joe Esposito.
Call it the power of Ralph Macchio.
Or the fact that I wore
my lucky socks today.
To have done as well as I did,
it's just like a bright spot.
This is huge, and honestly
will never forget it.
It was pretty incredible for me.
What are you doing, by the way?
- This is sumac chicken.
- Are you sure you have
enough onion though?
- This is for four people.
[laughing]
- Yeah, exactly. You sure
you have enough onion?
- Three pounds of onion.
- I'm following the recipe.
- I'm so distracted by the
ungodly amount of onion
in that skillet, I can't really
think about anything at all.
And how much sumac is in there?
- Quarter cup. It's sumac chicken, though!
Sumac onion chicken.
- Cool, that's great.
- So it's definitely what it's promising.
- Okay, yeah.
We're not under delivering.
- No.
