 You're going to get the Juilliard effect and get some nice caramelization and you're going to put it between two buns or put it between two slices of bread. And it's really good. You know, you put it with some pineapple and rice and it's really tasty or put with some mashed potatoes like that. You know, you just have to prepare it properly. And I think that's why we're seeing a resurgence in food trucks and in some sort of boutique sort of restaurants, because the chefs realize it's, you know, it's easy. They can get a lot of it and store it and have it, you know,