 I'm Mouse, welcome to the Gustavus. I chose this name for a reason, because there's a wonderful Latin saying, the Gustavus non-istisputinum, which I believe is Seneca. And he said, and everyone translates that to mean, there's no disputing taste, meaning everybody's got their own taste, and you can't really argue about taste. But I choose the more subtle meaning of this, which means there are some things that everybody agrees on. You know quality when you see it. And the same is true of food. And so I want to talk to you today, and Ed wants to talk to you today, a little bit about taste. And then we want you to try a bunch of things, not so that we can tell you what you're supposed to be tasting. That's not important to me at all. What's important to me is that you understand how your brain interprets taste, because then you can hack this incredible body. This body is this beautiful machine. Taste is one of its many hackable interfaces. And you can reprogram yourself any way you want, as long as you know how it works. I'm sorry, are you having trouble hearing me? Not like I'm not loud enough already. OK, the motivation for this talk happened when Ed and I and a group of others got a wonderful invitation to a hackathon in Norway. And from the moment we landed on the plane and our host greeted us with Norwegian chocolate, to our visit to Norway's McDonald's, to the time that we got to try reindeer thanks to dragorn, everybody raved about the food. How good it tastes, how flavorful it was, what the quality was. Everybody just went on and on and on about the food, except me. Now, don't get me wrong, it was great food. It was just fine. But it wasn't, to me, it wasn't anything spectacular. And so I began analyzing that because I analyze everything. And especially when I'm a weirdo and everyone else is the same, I try and figure out why. And it occurred to me that the reason I didn't find it special was because I eat that way every day. And so I began thinking a little bit more about it. And I realized, I'm a snob. I'm a food snob. And in my defense, I come by it naturally. So was my dad. And I have lots and lots of stories of childhood relating to food, but I think the absolute best example that'll tell you what I mean, when you guys went away to summer camp and you went away to college, your care packages probably consisted of pop tarts and Doritos and bags of Oreos. Mine contained caviar, blini, and creme fraiche. Yeah. I got a package on my doorstep once that was timed to perfection because the figs were absolutely right and it contained figs and prosciutto to wrap around them and a note from my dad saying it's particularly good this year. So while my mother was content to give us macaroni and cheese and hot dogs, spaghettios and stuff, my dad wasn't. And I think that a lot of my neuro-programming is different for most peoples. And Edd is a food hacker. So she plays with her food. So you want to talk to us a little bit? Hi, I'm Edd. I'm a step mom, so I have to cook for kids occasionally and a husband, and he's a fairly picky eater at times. But I grew up in a lot of small towns around the United States. My father's an agriculturalist, and he goes sugar beets. So I grew up in the sugar industry, and I grew up playing with the food chemistry. And really, just whenever I can, try to make different combinations of food to make things just a little bit more interesting, a little bit more creative. And yeah, I like to play with my food. I don't really know where else to go with that. That's great. Thanks. So what you're going to get today? You're not going to get a talk on really how to make really cool, interesting, fun stuff with food. What you're just going to get is the neuroscience behind it. And then you're going to get to try the stuff yourself. So we'll start with this. Everybody remember this map? You remember probably in either elementary school or middle school, there'd be somebody letting you put paper on your tongue, and the paper would have being pregnant with something to see where you tasted bitter, and where you tasted sour, and you tasted salt. This map is a complete lie. Your taste buds exist in clusters. And on the clusters of your taste buds, there are chemical receptors for everything that you can taste. It's just that they're more dense in certain areas, and less dense in other areas, which is why you tend to taste sweet more toward the front of your tongue than in other places. But you can literally taste every, what do we call these things? Thank flavors, all over your tongue, and some of them toward the soft palate and the back of your throat, which is why when you drink wine, you should inhale it first, that sort of thing. So when I began researching this talk, I found some very interesting things. The first is that, this is probably going to seem obvious to you, taste is programmed as a result of evolution. And what this means is that you are programmed to prefer the foods that give you the most calories for the least amount of effort. And those are the sweet foods and the fatty foods. So that gives you the highest bang for your buck. When you taste these foods, there are direct connections right to the brain, particularly for sugar. Sugar is one of the few things that can pass through the blood membrane barrier, which is why when you go and take an exam, it's always a good idea to have had something sugar, a candy bar, or something like that beforehand, because your brain runs on sugar. Your brain runs on glucose. What happens when things that your brain craves? Well, actually, when you're having something particularly fatty or particularly sweet, your brain releases dopamine and serotonin. So you're essentially getting the same exact chemicals as you would get from Coke. And this makes what you eat very important, because I'm going to talk to you a little bit about, hold on for just a second. Just a few months ago, maybe not even that long, a man named David Kessler, who used to be head of the FDA under Clinton, decided to find out why he couldn't control his appetite, why he couldn't resist certain foods. And he began researching. He went to numerous food scientists. He went to a number of food producers, commercial food producers, and to a lot of different sales and just to figure out, and the book is meticulously documented, it's called The End of Over-Eating. And it's by David Kessler, and I recommend it. It's dumbed down for the masses, but about a third of the book is the documentation and the references, so you can actually read the science yourself. But basically, what he found out is in the last 50 years, the commercial food industry has been altering the way that you perceive taste. They have been reprogramming your brain for you. And this scares me. If you buy any prepared mixes in a normal supermarket, if you buy low quality meat in a normal supermarket, if you eat at any chain restaurant, a Chili's, a Olive Garden, an Outback Statehouse, if you eat at any fast food restaurant, the balance of fat to salt and fat to sugar has been changed in the food that you're eating. And the texture's been changed. So what's happening now is that when you eat this stuff, you get a very strong hit, right? Immediately, so that you begin to crave it more. Have you ever had the experience where you've gone to eat potato chips and you haven't really, you didn't really want them, you saw them there and you eat one, and then you eat another, and by the time you've eaten the third or fourth, you want more. What's happening there is that you are, you are essentially setting up your brain to crave this. And the more you eat this, the more you crave. And the really scary part is that the food that you're eating in these chain restaurants is no longer being cooked in the restaurants. It is pre-cooked in the factories where they inject it with more fat for one thing. Usually they'll put in a fat or an oil marinade or they'll pre-fry it, which replaces about 50% of the water with oil. And they also tenderize it in such a way that it doesn't take nearly as long to chew. So you get this massive flavor hit, you get this brain charge that says give me more, give me more, give me more, and you lose the ability to know that you've eaten. You lose the ability to become satiated. And the technical term for this in the food industry is hyper salient. All of the food that you get unless you cook it yourself, if it's got more than five ingredients, it is hyper salient and it is designed to get you to crave more. So what I want you to do today is I just want you to take the time to slow down, okay? Ed and I spent a lot of time preparing this. We want, and we'll answer any questions that you have about it, but we want you to just taste some things, taste them slowly, and figure out what it is you're actually feeling. So the first thing I want you to try, can we open, we need to open the wine bottles. The first thing I want anyone who's over 18 to try. Okay? Bonnules is a French equivalent to port. It's the best example I know of to explain to people what happens when you pair a wine with a food because it has an immediate result. This is absolutely unimpressive stuff. There's no reason you want to buy it, it is just meh. Until you pair it with chocolate or with cheese. So I have brought today some Venezuelan chocolate, both dark and light, depending on if you don't like it. And what I want you to do is take a sip of the wine, and then, then, you probably won't like it or you just won't think there's anything good about it. Then I want you to try the chocolate. I want you to let it melt on your tongue, okay? Chocolate has to melt or you can't taste it. And then I want you to re-sip the wine, okay? And just see how it opens up in your mouth. And it really does, it does it this. The best way I can describe it is this. I can't, I'm not the kind of person that can tell you that this tastes like raspberries and there's a hint of mushrooms. The man I'm married to, Ken, and he's really intimidating to cook for. But I can tell you I know what I like and I want you to know what you like as well and to understand why. So I am sorry to have to tell you that we have to charge a little bit for this only because we have to recoup the costs. But we were thinking that if you wanted to do all the experiments, maybe five dollars or two dollars per experiment, except for the balsamic vinegar, which you can just taste for free. Okay? Is that all right with you guys? I'm sorry to have to do that. If I could have afforded it, I would have. So the question now is how do we do this logistically? How do we get it to the most of you all at the best time? So if someone else wants to come up and help us pour, Steve, do you want to come or? Come up and just help us pour and we can get more out for everybody at the same time. It doesn't matter. It doesn't matter if you like or don't like. Everyone has their own personal preferences. One of the interesting things about your taste buds is that there aren't the same amount from one person to another person. And certain people have really densely clustered taste buds and they can't stand things like broccoli or anything that's a slightest bit bitter or even highly spicy or salty and they're called super-tasters. And there's nothing, it's just the density of these chemical receptors on their tongue that affects that. And I love you all. I think the answer is many. Many. Okay, well we'll just do our darkest. We are many. We are many here as well. This is about two sips of water. Okay, with you. Okay, I'm going to move these to the front. As everybody pours, we'll all move them to the front. Why don't you just come up. Anyone who's interested in trying it, come and get a piece of this chocolate. You know what? Let's put it in a cup. Thank you guys, I appreciate your doing this. Of course. You need to buy back some of this. Thank you, sir. Thank you. I'm going to grab one of these. Yeah. Okay. We want a second cup. Oh, there's another one there. Let's do it. What is it? Okay, so taste wine first and there's chocolate. Is there anything? Yes. Okay. So, yes, anybody who can get what could be. I'll take the wine. Yeah, join the party. Yeah. Oh, that's too much. Grabbing goes amazing. It's a little extra. Sorry, it's what you call it. Grab and go. You got to grab it and you got to go. What? Um, yeah. Anyone who wants to. You'd be welcome to come anytime you know that. Such a good word. Change for what? And then you guys can take a piece of chocolate too, or just the wine. Take the wine and the chocolate. Okay. Oh, it's not that chocolate, wrong chocolate. Wrong chocolate. Wrong chocolate. This is for later, you guys. This is for our second experiment. Okay. This chocolate. So I need four. You're looking at what's around on plates. Four? It doesn't matter. I got a little built-in light, I don't even know what people prefer to do. The other chocolate is all dark. If I couldn't have afforded it, I'd have brought you truffles, because this works best with truffles. Um. Four wines over here. Four wines over here. I need a four. Would you please? I need one. One? Oh, what do you guys need? Yeah. Okay, it's okay. It's okay. I don't care about it. I'll call abuse. I'm obvious. Yes. This is a Venezuelan chocolate, and it's quite good. We're gonna move the line. Two at a time. You guys, you guys, half the people go this way, half of it goes to the left. Make a line. This way. That's great, thanks. You keep everybody in order for me. But did you get yours? Thank you. Okay, and I need two. Actually, we're gonna get some truffles over there. It's me and her. We're actually gonna have some truffles over here. She has some truffles over here. Sorry, I'm trying to pour this quickly. It's kind of hard to pour quickly. I'm just gonna go ahead and sneak a few pieces in here. Just in case. I'll let you get three right now. There's probably at least three that were so sad for us. I live in New Jersey. Okay, good. If you haven't paid, give me three if you have paid. You can step down for this one. I can tell that it's not too cool. Happy honours. It's okay. I'm trying. Little pieces. Those are four that were put in the signs for us. That's why we're putting them in the signs. I don't want to run out. I don't want to do like a cheat. Pay, step down. If you haven't paid, give me money. Thank you. I'm out of facts. The bangles is not imported by far. I mean, here's a couple of things. Aaron, did you get yours or both cups? Do I want to keep these cups or what? Okay, and I see. Do you want me to turn these cups ahead? Okay. I'm going to get this one. Taste the wine first. Just take a sip of the wine. And you'll find that it's okay, but it's not great. And then let the chocolate melt on your tongue. What? It's like man of shepherds. Yeah. It's totally unremarkable. It's just meh. This is called banh yu. And the other thing you want to try this with is it's brilliant with a sharp cheese. The other thing that goes extraordinary well with this is like is there rope or a glue? Is that chocolate? Okay. Is there someone coming? We're going to be fine. We're going to be fine. You're going to have red stained fingers by now. Oh, it's all right. It's all tasty. So do you notice it open up? Suddenly it doesn't taste as bad. It is? If we have to, we've got to taste it. Okay. I know, I'm just... Can we take them foreign color coded ones? I'm not foreign color coded. Throw it in. I can't eat too over here. I know, and hockey players are awesome. Wow. They are also chemical receptors. So essentially the olfactory senses are similar in nature. They're just not wired to the same parts of the brain. But they reacted exactly the same time. And different... If you look at a brain scan under an MRI when somebody is eating something, you'll see certain portions of the brain light up. And... Okay, good. Get people more. There's plenty. There's still plenty. I think we've used all the little cups. Are there any more down there? Do you have any more little cups? Yes. There's cups. There would be... There was no cheese. There was no cheese. There was only chocolate. Cheese is alive. Kind of sick that I just picked up that shirt, actually. The cake is alive. I'm just curious now. If you guys over here want to come this way, we've got a decent line too. So if we get you wrong, don't be the way. They're mixed. Two for one, five for all. So if you just want to do this, it's two dollars. If you want to do each of them, you give us two dollars. It tastes like a miniature of this to me. Quite literally. Yes, they're all the same. The one on the table. The one on the table. That's okay. It's legal tender. Is that everyone? Are we good? Yes. What's up with everyone? Okay, we're done. Everyone good? We good? Behind you. I like it. It's good with chocolate, isn't it? Okay. I don't like chocolate. Try the cheese. Try the cheese. I don't care about it. I didn't tell anyone about it. All through my mouth. Well, isn't it in the notes? I haven't had any. Right when it's empty. I'm going to sit up here. Here you are. Because we need help. Okay, next step. It isn't any good, is it? Until you eat it with chocolate. No, it's her kiss. Her kiss tastes like salad. So let's talk a little bit about chocolate. Yay! And there was much rejoicing. So, chocolate tasting is becoming on par right now with wine tasting. And certain sites, in particular Chocosphere.com, which I recommend you all go to, allow you to even purchase the actual manufacturer's tasting discs. This is the stuff that your various chocolatiers will send to, or your chocolate plantations will send to chocolatiers, so that they can decide whether or not they want to buy those choco beans this year. I passed you out. I hope you all have one. A chocolate wheel. In typical DEF CON fashion, something went missing, so I was going to give you flavor notes, which were what experts think of chocolate. I have for you five single plantation chocolates. They are all from the same chocolatier, a man named Michel Cuisel. I use his cocoa beans to make hot chocolate with. I buy his cocoa nibs, I steam them in cream, and then I add sugar to taste. He's one of the world's greatest. And these are his attempt to try and come up with the perfect balance from a single area. So we have Madagascar, we have San Domingo, we have Cotor, which is on the Gold Coast of Africa. We have, there's another Venezuelan, and the third one, I can't remember, or the fifth one I can't remember where it's from, but I'll find out and tell you in a second. So what I would like you to do is come and get one of each. And if there's enough, you're going to have to. I don't want to take any of this stuff home, so if there's enough, whatever we have left over after we're finished talking about it, come eat some more. And I just want you to eat them one at a time and look at your chocolate wheels and just see if you can figure out any of those sort of flavor notes. But here's how I want you to eat it, okay? Oops, we got through the manuals. I want you to look at it first. Is it smooth? Does it have little rough spots? Are there nibs in the chocolate? Or did they grind it completely to a fine powder? Touch it. What does it feel like? Snap it in half. Because you'd be surprised. Stale chocolate tastes very different from fresh. And it sounds different. And you can hear the difference. Smell it and then taste it. Let it roll around. Let it melt. Until the fat melts on your tongue. And that's the only reason why they include something like soylethicin in a chocolate bar, is because that emulsifies the fat and allows it to melt. It has to melt. Then what I want you to do is check your chocolate wheels, look at any of the tastes, see if you can find any of those flavor notes, chew it for a minute, swallow it, and then see if you can find what the aftertaste is. And then how do you rate it? Okay. Is there any more wine left? We've got... So unfortunately it's much more like, you'll have to have carried your own water or something with you, I'm sorry. But please, come on up and try some of this. One starting there, and one starting here. You're in the same order of inside, out, or inside in. Which is awesome. Up the sides, go back in the middle. All right. One from each of these tubs, and then go back down the middle. From each tub and back in the middle. Thanks you guys for coming and for being willing to do this. Because I'm so tired of people eating at the Hofburg House. Vegas is a fantastic eating city. If people would ever leave the Riviera. You'd be surprised. Ask Pantera and Terra, they know. The three of us have been commiserating and trying to get a chance to go out to dinner together. Firefly for Tapas. The steak restaurant over in Circa Circus, which is amazing. And Blue Urban Sushi. If you're willing to pay for it, you can choose your cut of beef from the meat locker you see as you walk in. They have everything hanging and aging. It's pretty damn amazing. Pantera has a few more. Tell them some of the places you've been here. Come up here. So here's another food snob. If you're looking for a good place to eat here, there is Bouchon, which was started by the same person that started the French Laundry in San Francisco. And they have fantastic foods. We had an amazing chicken there just yesterday. We also went to the shopping mall at Caesars in the main floor. It's a fantastic kind of steak house. Is it Joe's? Yeah, Joe's. The service was fantastic, and they had a really good scotch list. No boo. I don't know how to get there. You just have to... If I'm in Manhattan, I prefer Neil for Japanese fusion or Blue Ribbon for Sushi. Let me know how you like it. Actually, I do. There's two sections. This one and that section is the same. For this blue laser pointer, that board will make one of these. It's good. By the way, it's a new Joe. Have you been on Joe? We were talking about American Chocolatiers. I'm sure you guys all know Scharfenberger, right? San Francisco, very good chocolate. Have you gotten on Joe's mailing list yet? Joe was started by two dot com millionaires who just decided that they wanted to make chocolate. They are still in their beta testing phase. You join up. It's T-C-H-O. Just sign up. For $5 or so, you get these little brown bar-coated envelopes filled with something which I think might be fruity or might be lemony or might be nutty or something else. Then you taste it and you go back on the website and you tell them what you thought of it. If you're interested, chose a great place to go. The stuff's good. It's damn good. I will post all the things that we've eaten here and I will include the expert's flavor notes for this chocolate so that you can all know. I will also give you where to get it from and how much you can expect to pay for it. There's more if you want seconds. Actually, I'm so addicted to this stuff that not only did I bring it for you, but I brought five bars of Coat Door, which is another brand of chocolate. I brought five bars of Z bars just to eat during con. But I couldn't touch this. This was more expensive, so I brought some stuff that at least I could eat. Okay, number one. No, I normally like this. Everybody's seem real genius because I'm 19 and I'm half-Kaninik. I'm brilliant, guys are a little afraid. Probably start to think about it, but I'll be upset. I got this romantic drum crazy. I mean, really crazy. That's my fault. Okay, we're out of cups, so they're going to have to taste the vinegar by dipping. So let's put like ten of those across with this stuff and ten of those with this stuff. Every time I go to sleep, I lose the document. Oh, thank you. If I ever get rich, I'll just pay for this myself. I would rather have you guys learn this than just have to pay for it. You have to keep them separately. You have to keep them separate. Okay, you guys are probably going to think I'm nuts for raving over vinegar. But if you have never tasted real balsamic vinegar, you have no idea what you're getting. The crap you buy in a grocery store, the stuff you get in most restaurants, unless you're paying $50 to $100 a plate, is not balsamic vinegar. Balsamic vinegar is made exactly like wine, except that it isn't fermented. And it is made with high quality grapes. The bottles this size of the good stuff are aged 100 years and they sell for $250. Okay? What I brought for you to taste is the best I can afford to share. Okay? But this is the stuff we use on a daily basis. This is the stuff we save for people we really, really like. That's the stuff I picked up in the local Albertsons. I want you to try to take them both. What are spoons for you to dip in them? Because you don't need that much. Most people that are fanatics about balsamic vinegar carry it in tiny vials in their purses or in their pockets with silver spoons and then they dole it out on things. A little bit of this and a little bit of that. I know people that drink it after dinner drink. This is not what you're thinking of when you're thinking of vinegar. So try the bad stuff first and then try the good stuff. Okay? So bad stuff on that side? Wait, wait, wait. Hold on, hold on, hold on. Hold on. Hold on. Which is easier? No, this is good. Oh, that's a good idea. That's a good idea. Okay, so two bads and two goods. These are the goods, right? She's got the goods. Okay. Alright, so we're going to put bad on this side. Good in the middle. Bad on that side. More good in the middle, okay? Does that work for you guys? Thank you guys, I really appreciate your patience. I know this is kind of disorganized, but they don't give us any set up of prep time. These are really good. Just the first thing in there. Okay, we want bads first. So just dip a spoon in it and then we've got plenty of spoons. Hold on, we haven't gotten the bad out yet. Here's your fifth. Here's the bad. That's your fifth good. This is my fifth? Yeah, five goods. I need two more goods. You're going to take the double check, right? One more good and one more bad. Is it bad? This is that's good stuff. The best things to use this in drizzle it on top of peaches. We mix in with pancake batter. It's amazing stuff that you can do this. We make a cooked beet, arugula fresh Parmesan cheese and walnuts or pecans, salad that this stuff is just amazing on. But there are lots of recipes that you can use this in and you only use a very, very little. We use about an eighth to a half of a teaspoon with stuff that we're making. You don't need much at all. This is the bad stuff. The first stuff you'll get is the bad. It's just normal balsamic vinegar that you get in a grocery store. Now try the good stuff. It's candy, isn't it? It tastes like candy, doesn't it? It's a syrup. Alton Brown, one of the TV food chefs drinks his out of little glasses like this, little shot glasses worth. Fresh strawberries. This is fantastic on fresh strawberries or fresh peaches. This is bad. So just pick a bad, any bad. I believe that's inage over 20. This is the good stuff. This is about 100 years. No, because I couldn't afford that. I hadn't had to charge it to like $20 just for the vinegar. Again. I will put up places where you can get this stuff. I'll put up an entire website, a list of all sources, list of all things, you know, bad, good. Yeah. It should be linked on DEF CON. It's the same way, but they age it in steel and they age it for maybe six months and then they bottle it and stick it in the store. So they can legally call it balsamic vinegar and it may even be made in Modena, but well, if people don't get a chance to know... Yeah. Oh, hell no. Home cooking is almost always the best. See, that's the... as long as you buy good ingredients, no matter what you make is going to taste good and it doesn't matter if you're making a homemade macaroni or cheese or something like that. All the stuff that you buy in a grocery store, you used to make it home anyway. And it's just a poor imitation of the stuff you can do just by cooking. That's true. Yeah. No, I'm not. You couldn't. I can't remember the name. It's inside of Circus Circus. Yes, you go upstairs and ask for their steakhouse. This is the media I've noticed. It's one of my favorites. Not as good. I transferred it. Have you noticed how it... Have you noticed how it... I use that to transfer your sticker from my old laptop to my new laptop. I have a secret smash of them. I got one in Jordan. But you buy it next time. Wow, that is very different. It is, isn't it? I have a question. So, is vinegar... Is this a regional thing? If I like French wine, I'll like French vinegar. Real bossam in the vinegar is only made in France. So... We're not eating vinegar. So, do you want the real stuff? I think we're doing... The last thing is going to be the mirror puffer. Yeah. Okay. The stuff that we buy. If you're interested, this is the stuff that you're tasting. Come take a look at the box. We got this at Zabars in Manhattan for $44. The bottle of vinegar will last for six months. It is worth the investment. So you can either pass it around or take pictures of stuff. I know many local good grocery stores carry this. Because I found it also at De Bruyne's in Philadelphia. It travels just fine because I threw it in my suitcase without any... It might. It might. Yes. Okay. We've only got ten minutes. We've got to hurry, guys. Because now is the fun part. The last thing I want to do is screw with you. So... When Ed and I first started talking about doing this talk, this was the first thing that came up that we both thought of at the same time. They're in the outside pocket. A front top pocket. Um... Yes. So we're going to have to really hurry this one. This might have to be like a mad rush. Um... Miracle fruit messes with your mind. This is a berry grown in Japan. It's very hard to grow. It's hard to get started from seeds, which is why you don't see it much here even though you can buy them. It's usually sold in tablet form. What I want you to do is take the tablet, chew it up and let it dissolve on your tongue and coat your entire tongue in the back of your soft palate. Don't swallow until you feel like everything again. Don't swallow after you chew up the tab until you feel like everything has been covered in your mouth. The miraculant in it actually physically changes the shape of your taste buds so that all of your taste buds respond to sweet. You will not be able to taste sour. You will not be able to taste bitter. You're going to be sucking on lemons and thinking it's lemonade. You can't let us in thinking it's candy. When you try sweet things the first time I ate a strawberry after I'd taken this, I had to spit it out. I'd never tasted anything so saccharine and sickeningly sweet in my life. So come get a tablet and then try any of the foods you feel like trying that we have over here. Grab a bunch of them, grab a plate, put a bunch of stuff on and we'll all go ahead and watch the closing ceremonies. Which ones are which? Do not take the miracle berry tablets and taste everything else otherwise it will make everything weird. No, everything. Have you had the vinegar yet? Yes, we had the. Has everybody had vinegar already? Vinegar? Yes. Okay, vinegar, shut down. Okay, good. Do you want to make sure? Chew it up so it dissolves so everything in your mouth is coated by it. With salty sugar the grapefruit is really good there's sour candies down there I'm sure they're broken in half. We need to take this stuff in to the closing ceremonies show everybody what they missed. Are there any more tablets? She's got a few and that's it. So there's more tablets over here and there's more tablets. Thank you sweetie. Bite it out. It's really good. I forgot to mention with the miracle berries I recommend doing the chocolates last because it's creamy and it will wipe it out of your mouth so do the citrusy stuff first and then end with the chocolates and the cheeses sorry. Also feel free to retry the vinegars after you do the miracle berry. Try the bad vinegar. There's one more bad vinegar in there. The bad vinegar doesn't taste so bad. Go for it. All of these are the same. We've got berries. We've got berries. $15 for 10 tablets and I've been giving you a half a tablet. We've got to get out of here soon. One from this side and one from this side. It doesn't pay being dishonest for small things. Then you get a reputation saying no I didn't do it. They believed it. We're going to have to pack up everybody What? Go ahead there's nothing on it. The actual bars that you had and everything the experts have said for those particular flavors. Not really. I'll post everything. That was great. You're all very welcome and thanks you guys for coming. Thank you.