 Thomas, we spent some time here at Fire and Spice, and you prepared this really, really delicious, tender duck confit with a duck leg. Would you serve it like this, or would you do something else with it? I would probably shred it and put it in taco. With your audience. Mm-hmm. You know, you had mentioned, I know, ceviche. You had ceviche on the food truck. How'd that go? Not great. It's a hard sell when somebody doesn't know what it is. How do you decide what's going to go on the menu? Well, that's where the food truck really came in handy, because a lot of our menu items actually came from either a joke or putting it on the special, and it really took off. You do carnitas here, right? We do. What do you call them? Full pork, because we're in Alabama, and we kind of have to. They're made the same way as regular carnitas would be made. What's one of the most unusual questions you've had asked? Whether our brisket is pork or beef. And I can tell you, it's going to be beef every time. This is staring at me. So, see ya.