 Greetings. This is James P. Madonna from the Facebook group Everything Is Food. This message is for Mick von Raven, one of my great progressive co-hosts for internet talk shows, live via YouTube. And he is from Chicago. So my question is Mick. Have you ever heard of this company? Geno's East of Chicago. Authentic cheese, Chicago deep dish pizza. All right. I'm in all these right now in my town. 32 ounces, two pounds. Okay. But I'm going to get this one, Mick von Raven. Sausage and pepperoni. What do you think? Have you ever heard of this place Mick? In Chicago? Where you from? Geno's East. It better be good. Otherwise I'm going to scream bloody murder. I'm going to be like a savage if this doesn't taste good. Okay. So let me know if you've been here since you're from Chicago, all right? All right. All right, Mick. Greetings. This is James P. Madonna from the Facebook group Everything Is Food. I just want to show everyone an idea I came up with that actually works. It's my own little convection oven. Yes, a stove top convection oven by using a wok with a dome shaped lid. And I'm going to show you what I have under here. I got Chicago deep dish pan pizza. I have this barbecue rack designed for roasting stuffed jalapeno peppers on top of this white oblong heavy ceramic baking container made of heavy ceramic. That can withstand the heat. And here we go. Convection cooking because it's a dome shape. Dome shape bottom dome shape lid. Okay. And this is the Chicago deep dish pan pizza that I showed everyone in the other video. Giving a shout out to Mick von Raven who is from Chicago. All right. Now I will cover it back up and resume the convection oven baking. All right. It's a good thing I say that dome lid. I got it off of this infomercial product that came with a nonstick surface pan that got all scratched up. And I don't have to tell you about the hazards of a scratched nonstick surface.