 I have the oven or the skillet heating. I'm just going to have you pour in the oil. It's hot, so be careful. I'm going to spread it out a little bit. And then I'm going to have you put the chicken breast in the pan. Yeah, but you can use apple. You're very strong. I can loosen that up here. Just loosen it up a little bit. There's kind of stuck in there. There we go. You can put the chicken in an electric skillet or on the stove or in the oven. We're just going to do it like this so we get our all American meal going. That's a great question. I'm going to get the camera on and then you can have a seat and you can come back and test it when we're ready. Good question. You do not wash meat. No. When we cook meat to the proper temperature, we kill any germs or bacteria that might be on it. So we do not wash any meat at all. We don't let them do that. But we're doing it. We do more cross contaminating when we wash our meat. That's why we don't wash it because we touch the meat. We touch the faucets. And germs and bacteria can get in the sink. And so it's better to just take the meat from the pack. It's like, well, then, and cook it and cook it to the proper temperature. So how will we know when our chicken is done and safe and ready to eat? By using this parmigiano, I think. With parmigiano? By using this parmigiano? That's right. That's right. That's what we have in here as far. So we're going to let it cook up a little bit. And then when it looks like it's getting done, we're going to check it with the meat. That's exactly right. Store it right. And we have to remember the proper place to put things when you get home from the grocery store. Okay, as a group, you can just shout it out. So tell me if you bought a frozen pizza, would you put it in the refrigerator or the freezer or the cupboard or counter? Where would you put it? The freezer. Very good. it's not easy to do it. You are trying to do it, but you can't. If you put it in the refrigerator, it's too cold. Why do you think it's always cold? It goes to cover? Cover the ghost? You want to put it in the fridge? If it's cold, then put it in the fridge. Tomatoes, and milk, should it be in the door or inside or inside, inside, inside of arachnolines. Have you guys tried string cheese? It comes like this. Do you like it? It's mozzarella cheese, and that's the kind that we... We usually put this kind of cheese on top of our pizza, and it makes a great snack, especially if you're going on a road trip or something, because it comes individually packaged. You're probably paying a little bit more money for that, but it makes a good snack, because it's healthy and provides some calcium. Baby carrots? It's probably easiest to grab one of the chicken pieces with the tongs, and then lift it away from the heat and insert it into the chicken. Just be careful you don't get burnt. You can even set it up down a little bit if you need to. Yeah, those are clean. I'm not sure if they're all marked like hers was, but she said to insert it about halfway, and I don't think all these are marked. But she indicated about halfway that Mark was halfway on hers. That's the mark right there. I don't know if they're all marked, but go ahead and check. This one has a mark. Oh, it's you or no? Even with my glasses, I don't always see them. And we're looking for it to be 165 degrees, and I know that because we follow the information on the magnets that you've got. So we know we're looking for 165 degrees for the poultry or the chicken. It takes a while for them to dial up and to read to the temperature. 184, right? 184, then we're definitely safe with this one. Maybe you want to check another one? Why not? These are all clean, so you can go ahead and use. Maybe you want to check this one, because this is quite thin. And if you just want to put it in a box, so it's in a box, turn it away at four. I think it's one. We always want to make sure that we get some. Take it into about a quarter. In some of our chicken. Some, the chicken is done. Some of our chicken can be contaminated with salmonella. And so we know when we cook it to at least 165 degrees, we kill the salmonella. That is in there, so they'll be safe to eat. But they can be rubbed back on. If they were harder.