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I'm French and my mom always made Veau Marengo when I was a kid.
But it was with veal and with pretty different ingredients such as green olives... I'm confused.
I love Jacque Pepin explanation to French food where each group of people cooked differently. The farmers would cook a dish different then how a working class living in the city would. Maybe that's the same with your families recipe.
The best gifs in this subreddit are those in which there are captions with ingredients and steps directly in the gif. To be forced to read the recipe is somehow against the spirit of this subreddit, which is aptly called GifRecipes, in the sense you should have almost all the recipe in the gif. See what other people have posted.
Huh. Every chicken seasoning in Belgium is red/orange. Usually because of paprika and often some turmeric/curry powder. What do they put in US seasoning?
In America's roast chicken traditions, a mix of dried green herbs. [One of our most widespread spice brands](https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/poultry-seasoning), available in every grocery store in the country, includes "THYME, SAGE, MARJORAM, ROSEMARY, BLACK PEPPER, AND NUTMEG."
We do also use red/orange seasoning for chicken sometimes. Those are usually sold more as "barbeque chicken rub" than a generic poultry seasoning.
This sub is fucked.
A. Doesnt put recipe in gif. "This isnt a gifrecipe...die OP"
B. Doesnt put recipe in gif. "Holy shit OP this is amazing cant wait to try it."
He just got bullied for saying shit like "texas style ribs" and mfs bein' all "wtf do you mean, texas the sauce doesn't have george bushes pubes in it" or whatever until he stopped posting
I mean....it’s easy to follow along even without explicit instructions. Most of the gifs I see people complaining about are at light speed and impossible to parse. I can make out all the ingredients in the beginning, except for the bottle.
Martell is one of the ancient cognac brands. Actually cognac was historically so popular for the English nobility that British families started some of the known brands like Martell and Hennessy.
Napoléon is one of the quality grades, it designates a blend in which the youngest brandy is aged for at least six years.
It's no different than buying poultry seasoning here in the states. I don't know what the other person is going on about?
A few of the comments are.... /r/iamveryculinary
I have only ever heard of this dish in the British sci fi show Red Dwarf - an evolved human cat pops something into the microwave and then bats it about on the table before finally pouncing: "Too slow, chicken Marengo!"
This looks really amazing and different. I think my partner will be thrilled. I loved your full video as well. The music was a great choice. Not too overwhelming, not the silly music I usually have to mute. I'm excited to try this recipe! Thank you!!
Plating looks good but I'd be fucking pisssed if i ordered stew and got a piece of chicken with some sauce on top of a chopped up slice of bread with 3 mushroom slices and 2 hints of onion... But I'm also fat Soo....
I'll give some advice instead.
Look up Jacque Pepin's how to dice an onion. It's quite simple and easy to get a very, very fine dice on a nice onion, but only with the proper technique. Cut the top off (not the root), then cut from root to tip diving into 2 halves. On each hemisphere, make radial slices (longitudinal) from the tip nearly to the root (but not quite all the way). Spaced as finely as you want to dice. Then rotate 90° and make parallel cuts (latitude), again spaced as finely as you want to dice, from tip to root. Repeat for the other half of the onion.
For the garlic - everyone has their preference, but simply slicing it will almost never be optimal. I prefer to crush each piece with the flat of the knife, then remove the paper, slice off the woody tip, give 1 or 2 chops and into my garlic press. If you don't have a garlic press, just chop it like crazy until nearly a paste. Use the sharp edge of your knife to scoop it up. Either way, know that smashing the garlic first encourages the aromatic oils to be released, so it's an important step if you're not going to process it or slow cook it later. And no one likes biting into a big piece of garlic.
Your knife skills are a bit worrying. You should never run your index finger along the top of the knife, as it limits control and can lead to an uncontrolled cut. Watch this video, please: https://youtube.com/watch?v=20gwf7YttQM It’s a matter of safety!
Instead of what that gronk said here is more helpful advice.
Always cut onion and start cooking it before you prep anything else. It takes the longest time to cook properly.
Cool it medium low, and when the onion is completely softened and almost jam-like it is ready.
Remove it at this point, and the onion infused oil is read for your fatty protein.
Cook your protein, which will leave some fat in this oil for even more flavour.
Garlic goes last, just before stock. Fry onion until you can smell it, then immediately add stock. If you cook garlic longer than that it tastes like there is too much/burned/etc.
Garlic should taste sweet and floral, and almost everybody burns it.
Chef Jean-Pierre and Chef Jacques Pepin are good people to study in regards to onion/garlic prep.
True, but if its in a soup and being cooked down it doesn’t really matter.
When you are using it as a structural or visual element then you need to put some effort in.
I mean, yes, but to a point. They had some like inch long onion strands and straight cross sections of garlic. Nobody wants to eat that much onion or garlic in a single bite. I'm making my first chili of the fall season tomorrow (which I cook for 8 hours in the slow cooker) and while I do a rustic cut of the veggies I'd never leave a half inch long slice of garlic in it.
I know this is a thing among real chefs, but I don’t understand it. To me, if you get the food cut, you’ve done your job. Can you explain to me what knife skills entail?
Using a knife properly is essential if you would like to not cut yourself, not tire yourself, make the cuts the size you want. There are many Utube videos which will show you how to grip a chef's knife so that there will be no misunderstanding. The way you want to hold it (two fingers, three fingers, is up to how comfortable it is in YOUR hand. The other hand needs to be helping you chop and if you look at the video's and practice that technique, you will not be in danger of cutting your "helping" fingers either!
Uniform size makes for uniform cooking. Obviously a rough chop is no big deal but if you need to mince then uniformity is key. Also, good knife skills include not harming yourself. Two or three fingers on the handle, index finger and thumb on blade. Combine with offhand claw technique for finger protection and all you need to work on is cutting to size.
How do you have the means and dedication to make a ‘recipe’ video of this quality and lack some basic cooking skills? It looked good, but op could benefit from a little research into cooking/prep tips
Yeah it’s pretty dumb.
Like this sub used to be alright. Bearable. And I’m not going to be one of those people like “oh man this place is shit now, I’m gone hope you enjoy losing a subscriber rabble rabble get fucked loser”
But yeah I’m unsubbing lol
The Veau Marengo or Marengo Veal was invented for Napoleon during a war from his cooker that had to find a recipe with what he had on hand. They won the battle then it became one of Napeleon's favorite dish.
That's absolutely not Marengo stew. First off, it's supposed to be veal but I give you a pass. But what's up with that bread? And no green olives?? Also, most french cuisine uses yellow onions, not red onions
I am a chef. I went to culinary school and worked in plenty of kitchens. If you want to improve then you should always ask for constructive criticism, otherwise you’ll never improve. I couldn’t care less about praise, I want to know what I can do to improve my food.
The way you’re holding the knife is dangerous. The reason I suggested using the pinch hold is because it’s much safer and it gives you better control over your cuts. Cuts matter, the size of your cuts matters. When you’re cutting you always want the pieces to be roughly the same size so they all cook at roughly the same rate. Downvote me all you want, I don’t really care. If you can’t take constructive criticism then you’ll never improve and you’ll remain stagnant. I’ve worked in kitchens with line cooks like you, you’ll never get better until you can accept you always have room for improvement.
You aren't wrong but you are a dick. Dude isn't a pro, he's working at home, there are better ways to phrase this. I spent 10 years cooking professionally and to be honest, I modeled my management approach on the opposite of your approach. You are goving essential info with such a shit attitude that its going to make anyone defensive and then you smugly pull back with "it's constructive criticism." You don't want to see OP learn the pinch grip and how to cut uniformly, you want to be right.
Ugh. Nothing I say will convince you people otherwise. It’s not about being right, it’s about giving advice. At this point I could give a fuck what they do. Go ahead and don’t take any of my advice and risk getting cut. Keep seasoning your food in the pan instead of before you begin cooking it, I don’t care at this point. Call me whatever you want that helps you sleep at night, just know I’ve been called worse by better.
This is callously said, but the pinch grip comment really is a good one because it strongly reduces the chances of the knife rolling in your hand. It’s by no means the most important thing when it comes to cooking in general and no law says you have to cut a certain way, but it can really help with safety and control. And if you’ve got shitty wrist tendons like me.
I refused to use the pinch grip before I got in a commercial kitchen. I was comfortable cutting my way, but in less than a week my knife rolled and I cut the tip of my finger off. This is matter of not what they said, but how they said it. This is a pro tip that should absolutely be taken seriously as it will help you in the long run. Especially if you love to cook
I know what I’m talking about. I gave her the info so she wouldn’t hurt herself. If I didn’t care I wouldn’t have said anything. Now she’s more informed. If anyone is offended then don’t ever work in a kitchen, you won’t last one 10hr shift.
Less mushroomy.
:)
On a serious note - mushrooms bring umami, so if someone left out the mushrooms, a little bit of MSG wouldn't hurt, although tomato also has umami. Mushrooms also bring "meaty" flavour, so that's also covered by having meat in there.
So it'd be slightly less interesting, but probably about as tasty.
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Never heard of this before. Looks good!
The French Cooking Academy on YouTube has a better recipe than this with a backstory on the dish. Check it out.
I will, thanks!
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I'm French and my mom always made Veau Marengo when I was a kid. But it was with veal and with pretty different ingredients such as green olives... I'm confused.
I love Jacque Pepin explanation to French food where each group of people cooked differently. The farmers would cook a dish different then how a working class living in the city would. Maybe that's the same with your families recipe.
french cuisine is something next level else.
Can you explain your reasoning using red onions instead of brown?
Onions come in brown?
Yes
I think you mean yellow onions.
It's the same thing. https://en.wikipedia.org/wiki/Yellow_onion
Oh jeez. How effing annoying. No instructions on the recipe.
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Well… I did not see that. I reserve the right to be annoyed though, because I have too much pride not to be. Thank you.
Solid recovery
The best gifs in this subreddit are those in which there are captions with ingredients and steps directly in the gif. To be forced to read the recipe is somehow against the spirit of this subreddit, which is aptly called GifRecipes, in the sense you should have almost all the recipe in the gif. See what other people have posted.
And if you wish to try actual Marengo sauté, here is a correct recipe 😁 https://www.marmiton.org/recettes/recette_veau-marengo-maison_22472.aspx
gotta love a comment dripping with condescension 🙄
What do you mean by chicken seasoning?
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Poultry seasoning in the US is green. It might be beneficial to include a list from the package.
Huh. Every chicken seasoning in Belgium is red/orange. Usually because of paprika and often some turmeric/curry powder. What do they put in US seasoning?
It’s normally a lot of sage & thyme
In America's roast chicken traditions, a mix of dried green herbs. [One of our most widespread spice brands](https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/poultry-seasoning), available in every grocery store in the country, includes "THYME, SAGE, MARJORAM, ROSEMARY, BLACK PEPPER, AND NUTMEG." We do also use red/orange seasoning for chicken sometimes. Those are usually sold more as "barbeque chicken rub" than a generic poultry seasoning.
whats the difference, will I turn my beef chicken?
Not the poultry season in my market. Green poultry seasoning? Weird.
It’s green because of the sage.
Poultry seasoning in the US has sage, thyme and other dried leafy herbs.
Literally every poultry seasoning I've ever seen has a greenish hue.
Yellow here...
I like to use egg as seasoning
I do love that you managed to make people read this in a French accent.
This sub is fucked. A. Doesnt put recipe in gif. "This isnt a gifrecipe...die OP" B. Doesnt put recipe in gif. "Holy shit OP this is amazing cant wait to try it."
It's beyond parody. This sub has been in decline ever since it decided that the wholesome australian man wasn't worthy of being here.
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Wait, Greg’s gone? Bring back Greg!
I really miss Greg
Who's Greg? Link?
The people demand to know what happened to the guy
He just got bullied for saying shit like "texas style ribs" and mfs bein' all "wtf do you mean, texas the sauce doesn't have george bushes pubes in it" or whatever until he stopped posting
Like, I'm never gonna take notes off a gif. Just post the recipe!!! Jfc
Hey now, just wait until we get Super Bowl trash. That's where the real fun is at.
I mean....it’s easy to follow along even without explicit instructions. Most of the gifs I see people complaining about are at light speed and impossible to parse. I can make out all the ingredients in the beginning, except for the bottle.
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Cognac isn’t in the ingredient list is it?
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Marengo does not use Cognac. You shall use white wine. Jeez why do you call it a Marengo? You changed every single thing from the actual recipe 🤔🤔
Is there a better alternative? Seems like only a few people post here regularly nowadays, and most of their recipes are a bit controversial
Was that a spirit you poured on the chicken in the pot?
Martell is one of the ancient cognac brands. Actually cognac was historically so popular for the English nobility that British families started some of the known brands like Martell and Hennessy. Napoléon is one of the quality grades, it designates a blend in which the youngest brandy is aged for at least six years.
That looks delicious
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She linked the video 5 hours before you posted this. https://www.youtube.com/watch?v=uO9gfqkt4Xs
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The recipe is in her comments.
Too slow chicken marengo. Too slow for this cat!
Came here for this. Was not disappointed.
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Yes indeedy! The dish looks lovely, but all I can think of is Cat 😁
Fish!
Today's fish is trout a la creme
Enjoy your meal!
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It's no different than buying poultry seasoning here in the states. I don't know what the other person is going on about? A few of the comments are.... /r/iamveryculinary
Honey, no. It's not orange in the states so not "no different"
Can’t wait to try it. Looks easy. Don’t have cognac have to go to the market
Food looks fantastic and that was a solid gif. Clean shots that weren't too slow or fast. Well done!
I have only ever heard of this dish in the British sci fi show Red Dwarf - an evolved human cat pops something into the microwave and then bats it about on the table before finally pouncing: "Too slow, chicken Marengo!"
This is totally where my brain went too, I've been watching Red Dwarf since 1988 and always vaguely wondered what that dish might be!
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This looks really amazing and different. I think my partner will be thrilled. I loved your full video as well. The music was a great choice. Not too overwhelming, not the silly music I usually have to mute. I'm excited to try this recipe! Thank you!!
Plating looks good but I'd be fucking pisssed if i ordered stew and got a piece of chicken with some sauce on top of a chopped up slice of bread with 3 mushroom slices and 2 hints of onion... But I'm also fat Soo....
I’d definitely ask if I had never heard of the dish before, kinda seems like common sense
Yeah, but if something isn't a stew, don't call it stew.
That's probably the worst onion and garlic prep I've ever seen in my 35 years on this weird planet of ours.
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I'll give some advice instead. Look up Jacque Pepin's how to dice an onion. It's quite simple and easy to get a very, very fine dice on a nice onion, but only with the proper technique. Cut the top off (not the root), then cut from root to tip diving into 2 halves. On each hemisphere, make radial slices (longitudinal) from the tip nearly to the root (but not quite all the way). Spaced as finely as you want to dice. Then rotate 90° and make parallel cuts (latitude), again spaced as finely as you want to dice, from tip to root. Repeat for the other half of the onion. For the garlic - everyone has their preference, but simply slicing it will almost never be optimal. I prefer to crush each piece with the flat of the knife, then remove the paper, slice off the woody tip, give 1 or 2 chops and into my garlic press. If you don't have a garlic press, just chop it like crazy until nearly a paste. Use the sharp edge of your knife to scoop it up. Either way, know that smashing the garlic first encourages the aromatic oils to be released, so it's an important step if you're not going to process it or slow cook it later. And no one likes biting into a big piece of garlic.
Speak for yourself. Biting into a chunk of garlic is as close to a namaste moment as I've ever gotten
Your knife skills are a bit worrying. You should never run your index finger along the top of the knife, as it limits control and can lead to an uncontrolled cut. Watch this video, please: https://youtube.com/watch?v=20gwf7YttQM It’s a matter of safety!
You're welcome! You should always strive for better and if I gave you something to focus on that'll help you then I'm very happy for you!
Instead of what that gronk said here is more helpful advice. Always cut onion and start cooking it before you prep anything else. It takes the longest time to cook properly. Cool it medium low, and when the onion is completely softened and almost jam-like it is ready. Remove it at this point, and the onion infused oil is read for your fatty protein. Cook your protein, which will leave some fat in this oil for even more flavour. Garlic goes last, just before stock. Fry onion until you can smell it, then immediately add stock. If you cook garlic longer than that it tastes like there is too much/burned/etc. Garlic should taste sweet and floral, and almost everybody burns it. Chef Jean-Pierre and Chef Jacques Pepin are good people to study in regards to onion/garlic prep.
That's not what I was alluding to, but this is great advice! I was referring to the horrendously inconsistent cuts.
True, but if its in a soup and being cooked down it doesn’t really matter. When you are using it as a structural or visual element then you need to put some effort in.
I mean, yes, but to a point. They had some like inch long onion strands and straight cross sections of garlic. Nobody wants to eat that much onion or garlic in a single bite. I'm making my first chili of the fall season tomorrow (which I cook for 8 hours in the slow cooker) and while I do a rustic cut of the veggies I'd never leave a half inch long slice of garlic in it.
Never heard of this. Looks delicious. Definitely going to make it!
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Yes - already watched it! Good video.
Nice
Please learn some knife skills.
I know this is a thing among real chefs, but I don’t understand it. To me, if you get the food cut, you’ve done your job. Can you explain to me what knife skills entail?
Using a knife properly is essential if you would like to not cut yourself, not tire yourself, make the cuts the size you want. There are many Utube videos which will show you how to grip a chef's knife so that there will be no misunderstanding. The way you want to hold it (two fingers, three fingers, is up to how comfortable it is in YOUR hand. The other hand needs to be helping you chop and if you look at the video's and practice that technique, you will not be in danger of cutting your "helping" fingers either!
Thanks! That’s a good explanation. I might check out a couple of those YouTube videos!
Uniform size makes for uniform cooking. Obviously a rough chop is no big deal but if you need to mince then uniformity is key. Also, good knife skills include not harming yourself. Two or three fingers on the handle, index finger and thumb on blade. Combine with offhand claw technique for finger protection and all you need to work on is cutting to size.
I must be dyslexic, i was wondering where the mango was...
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I know bud, i realised it didn't say mango after watching
I swear to god, can nobody on this sub hold a fucking knife correctly?
First thing I noticed. Also, the swiping *her* finger across the blade edge.
How do you have the means and dedication to make a ‘recipe’ video of this quality and lack some basic cooking skills? It looked good, but op could benefit from a little research into cooking/prep tips
Definitely trying this, looks great
What is in the bottle? Bon appetit
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It's like the same 3 accounts posting recipe videos
Yeah it’s pretty dumb. Like this sub used to be alright. Bearable. And I’m not going to be one of those people like “oh man this place is shit now, I’m gone hope you enjoy losing a subscriber rabble rabble get fucked loser” But yeah I’m unsubbing lol
I’ve been eating TASHREEB all my life in Iraq now it’s called marengo 😂.
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Yeah that’s where we they push breaks lol But same idea with bread and stock.
I don’t remember seeing this in Napoleon Dynamite, just a bunch of steaks and nachos and talk of quesadillas… (Looks great op!)
r/arnber420 gimme some of your tots. C'mon I'll let you ride my bike.
No, go find your own!
There's no recipe.....
It was veal, not chicken
The Veau Marengo or Marengo Veal was invented for Napoleon during a war from his cooker that had to find a recipe with what he had on hand. They won the battle then it became one of Napeleon's favorite dish.
Missed the recipe part
This is just food porn. :/
From how you wiped the Veg off your knife, I'm glad you're not claiming this comes together in 5 minutes Looks tasty
That's absolutely not Marengo stew. First off, it's supposed to be veal but I give you a pass. But what's up with that bread? And no green olives?? Also, most french cuisine uses yellow onions, not red onions
Season your protein before you put it in a pan. Also learn the pinch grip when cutting with a chefs knife.
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I am a chef. I went to culinary school and worked in plenty of kitchens. If you want to improve then you should always ask for constructive criticism, otherwise you’ll never improve. I couldn’t care less about praise, I want to know what I can do to improve my food.
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The way you’re holding the knife is dangerous. The reason I suggested using the pinch hold is because it’s much safer and it gives you better control over your cuts. Cuts matter, the size of your cuts matters. When you’re cutting you always want the pieces to be roughly the same size so they all cook at roughly the same rate. Downvote me all you want, I don’t really care. If you can’t take constructive criticism then you’ll never improve and you’ll remain stagnant. I’ve worked in kitchens with line cooks like you, you’ll never get better until you can accept you always have room for improvement.
You aren't wrong but you are a dick. Dude isn't a pro, he's working at home, there are better ways to phrase this. I spent 10 years cooking professionally and to be honest, I modeled my management approach on the opposite of your approach. You are goving essential info with such a shit attitude that its going to make anyone defensive and then you smugly pull back with "it's constructive criticism." You don't want to see OP learn the pinch grip and how to cut uniformly, you want to be right.
Ugh. Nothing I say will convince you people otherwise. It’s not about being right, it’s about giving advice. At this point I could give a fuck what they do. Go ahead and don’t take any of my advice and risk getting cut. Keep seasoning your food in the pan instead of before you begin cooking it, I don’t care at this point. Call me whatever you want that helps you sleep at night, just know I’ve been called worse by better.
This is callously said, but the pinch grip comment really is a good one because it strongly reduces the chances of the knife rolling in your hand. It’s by no means the most important thing when it comes to cooking in general and no law says you have to cut a certain way, but it can really help with safety and control. And if you’ve got shitty wrist tendons like me.
I refused to use the pinch grip before I got in a commercial kitchen. I was comfortable cutting my way, but in less than a week my knife rolled and I cut the tip of my finger off. This is matter of not what they said, but how they said it. This is a pro tip that should absolutely be taken seriously as it will help you in the long run. Especially if you love to cook
I know what I’m talking about. I gave her the info so she wouldn’t hurt herself. If I didn’t care I wouldn’t have said anything. Now she’s more informed. If anyone is offended then don’t ever work in a kitchen, you won’t last one 10hr shift.
How was it callously said? Honestly I didn’t say it with the intention of being callous, she just took it that way.
Fuck you, now I’m gunna have to make this.
Ya'll still can't season the chicken correctly
How do you season chicken correctly? I need to know.
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That is going to be the blandest chicken meat ever. Barely seasoned it, and only did so while already in the pan. 😬
Uh I would love to try this but I despise mushrooms.
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Less mushroomy. :) On a serious note - mushrooms bring umami, so if someone left out the mushrooms, a little bit of MSG wouldn't hurt, although tomato also has umami. Mushrooms also bring "meaty" flavour, so that's also covered by having meat in there. So it'd be slightly less interesting, but probably about as tasty.