 I remember when I was super young as a weird owl, and I remember... Wait, like you're one of my favorite people now. Hey man, you never know, a bad, you know, a bad shallow loaf is good, right? Really good. So imagine the sauces you like. That's really good. That's gotta be your cell line. That's the tagline. Everybody, welcome to the show as always. This is a show about failure. It's about eff-ups. It's about not quite getting it right. Thinking that you're gonna get it right, because it feels awesome to start your own thing or your big idea and you kinda take off, take off, take off, take off. And then you're like, oh, dear Lord, what do I do now? And come all the way down. We're talking about the down parts today. Tonight, we're gonna be talking to Sid Santa, who had a career in the music industry and then in food and food trucks and now has his own hot sauce company. I'm a little nervous because I have heard that he's bringing hot sauce on the show and we'll just have to see what happens. Before we meet with Sid, we gotta find out what we're drinking tonight and Jack Sanders is gonna be making something delicious for us. Of course, Jack, what are we drinking tonight? Hey, thanks, Sean. I've got a beautiful drink tonight called Ye Olde Curiosity. The very first thing that we start with in this one is a little Agua de Bolivia. Made in Bolivia, distilled from 100% cocoa leaves. We use about a half ounce of that. Singani 63. Also Bolivian. Brandy made at Elevation. And we're gonna use an ounce of Singani 63. And then because we have to have it, 114 proof old granddad bourbon Kentucky straight. It's beautiful stuff here. An ounce and a half of that. Scrappy's aromatic bitters infused with vanilla bean, local Seattle company, four dashes. Scrappy's black lemon, limited run. Four dashes of that as well. And this is the fun part. Infusing the cocktail with a little smoke. Smoke in the glass, a quirk, the smoke in. And this is the part where I'm fused the cocktail with the smoke. Shake it around until the smoke begins to dissipate and disappear. And then we'll go into chilling the cocktail next. And then this will chill it and give it a little dilution. I give it about 25 seconds. And then we smoke the cocktail for its garnish itself. And in this case, I use a old pirate book for my crochet. This is ye old curiosity. Everybody, welcome to the show. I am here with Sid from Ballyhoo. Hot Sauce, Hot Sauce Company. Yeah, welcome to the show. Thanks for having me. Yeah, it's great to have you here. Tell me a little bit about, by the way, I don't know why I'm scared of Hot Sauce. Like, I know you brought Hot Sauce and I'm still nervous about it, but before we get there, tell me about Ballyhoo. My background's chef driven. I've been working in restaurants my whole life. Most of the stuff is kind of flavor forward, enhancing foods. We're not a burn your face off company. We're not trying to kill you. There's plenty of companies that do that and that's great. We're more of an everyday table kind of sauce. Thank you for not trying to kill people. I was like, that's a noble thing to do. Yeah, I do what I can. Did you say flavor forward? Yeah, so what does that mean? We're enhancing food. So instead of pouring something on your food and you taste it and it always tastes hot sauce, you like to marry flavors. So for example, like the Habanero Citrus goes really good with Indian food, Asian food, chicken and pork. So you throw in Indian food, you're just gonna get a little bit of citrus and habanero, just add it on to the initial flavors. Tell me more about your background then. You say you came from restaurants as a chef. So before that, I was actually, I started in the music industry. Well, that's not the restaurant, like chef. Wait, way, way back. Like, how did you get into that? So I remember when I was super young, I saw Weird Owl and I remember, Wait, how far back do you wanna go? No, no, no, like you're leading into the music with Weird Owl. Like you're one of my favorite people now. So it's one of my first shows. I was like, you know, in elementary school, I remember seeing people with backstage passes. I have never seen them before. And I remember going to pizza plays across the venue. I was like, oh my God, those guys tour with the band. That's so crazy. You know, I just remember that setting in and then I read a book by Henry Rons called, Get in the Van. And Henry Rons, yeah, yeah, started a publishing company based on his birthday, I think. Yeah, yeah, yeah, yeah. So I was obsessed with touring and then when I was like 18, I started, I was in a band. I made friends with bigger bands and I was like, they were like, hey, you wanna come out on the road with us and make no money and not eat and just hang out and only drink beer and not nourish yourself. I was like, yeah, sounds super fun. Yeah, sounds good. Working at a bar and like bartending and make like 200 bucks a night and then save up money so I can go and do my fun job of touring for three months and just traveling the country. And so one of the last bands I toured with, they were called The Used and the singer Burt was really into cooking. So on days off, we'd always cook together and so one day it just kinda came to a point where I'm like, well, I'm never gonna make money in the music industry. Let's try cooking. So I enrolled in culinary school and then I'm, you know. Wait, so you went from the music industry, last band you toured with was The Used. Yeah, and then you went into culinary school after that. Holy cow. Yeah, yeah. Like that's totally, it's kind of like getting up here, going back, going up here, coming down. So yeah, I just, I put every effort into culinary school because I have to paint it for myself and like I want to learn everything. So I hustled and again. So then there was a period in my life where I was like working 80 hours a week at two different restaurants, going to culinary school and staging. Do you know what staging means? No, what's staging? Staging is basically an internship at a restaurant. So you go work for free. So I was in Orange County, I was driving to LA, working for free at this Michelin star restaurant, just trying to learn as much as I can. Did that for a while, hustle, hustle, hustle. I mean, do, do, okay. So Michelin star, that's like really fancy restaurant. That's the big boy stuff. Do they do that a lot? Where you like, you're going to, like they have people come and work for free, just to learn a little bit. Now laws are a little different. Like the, the, the cooking industry used to be super punk rock. And you know, people would throw plates at you if you've been like, No way. Yeah, now, now. Wait, did you have, did you have a plate thrown at you? A thousand percent. No way. Like more than one? Oh yeah. Yeah. I mean, that's how you learn. Well, do you remember what it was that you like, that you fucked up through the plate or did you not? I think it was like a pasta that was like either under overcooked or something like that. And just like, this is garbage. Oh my God. Like the, like the, the, like kitchen nightmares, you know, Gordon Ramsay kind of stuff. Really? Yeah. So I said, get in the van was like the first book that launched me in music. Yeah. Kitchen Confidential was the book that got me into cooking. Yeah. And if you read that book, like they talk about the fear. But what's crazy is that Kitchen Confidential pushed you into cooking. Yeah. Like when you read that book, you're like, that sounds amazing. I want to be abused, right? Certain people are just built that way of like, let's, let's go. I want to be abused. Including me. Yeah. Yeah. Like in putting that stuff together. Yeah. Ended up moving to Seattle. I love fine dining when I came here and I got, I got two jobs. I got one job at a fine dining restaurant. And then I got another job that was just a fun job because I'm used to working so much. I was like, let's get two jobs. Yeah. I got this job at this dinky little Airstream trailer called Skillet. And we just flipped burgers there. Was that still, is that still around? Yes. Like it is. I mean, it's in the airport now. Wait, is it? Oh, it's in the airport now. Yeah. All right. It's like, it's like too high class. No, no. But it was in an Airstream when they originally started. Yeah, it was an Airstream trailer and we drove it around. Super punk rock. I just made it, made the stuff there. Yeah. And so that's how I got introduced to food trucks and I love. I have exciting news. What's that? We have a drink. Are you ready for the drink? I was ready for a drink. Yeah. You're like, why do I not have a drink already? I am so parched. Yeah, but you've got it, you've got it set. All right. Jack, don't look. All right. Cause I want it to be a surprise. All right. Because I can tell you right now that it's a little frightening for me. Is it coming in like a poblano peppers? I don't know, but it's definitely got like a, like a Vincent Price thing going on, I think. There it is. Look, it's in a, it's in a. What's in the box? What's in the box? Yeah. What you got in that box? Wow. What's in the box? I am so excited right now. Holy. I don't want to **** this up. You're going to get catch on fire. Oh, I took that in a weird way. Okay. Well, that's how bartender would take it. That's how a bartender would take it. That's an advanced drink grab. Oh, wait, wait, wait, wait. So what's, what's this on the inside right here? Is this a? So that is dehydrated lemon and then you've got a couple of Amarena Italian cherries. Love it. Okay. Cheers. Cheers. All right. Let's give this a shot. Dude, yeah. This is **** delicious. Thank you. Yeah, this is really good. Wow. Mm. I don't think I would like it, but the dehydrated lemon. Yeah, that's a lot. And it comes up and in, it's really great. Might fell in and added a bunch. Yeah, it added, oh, well, I want mine to go in. Like, oh, there it goes. Jump in there. There you go. Even better. God, this is the best show I've ever been on. I'm going to do a... Okay, quick. Sorry, I have a kind of a force-gump kind of life. I jump around. No kidding, right? No, no, no, but like working with bands and going from bands and then going to culinary school. This was kind of back in like, right when like Top Chef and all that stuff was getting real popular. So I watched a bunch of stuff like that. But no, I did not know how to like, like classically French cook at all. Yeah, from there you worked at the Airstream. Yep, yep. What was the name of the game? Skillet. Skillet that everybody knows and loves. Everyone in Seattle knows. Yeah, yeah, yeah. And then you had the other fancy place. So then from there, did you move on to other restaurants? So I moved on. So I just fell in love with food trucks. I fell in love with catering. You know, with cooking, like you never know what to expect, but you have to be right for everything. Yeah. You can't waste a bunch of stuff. With catering, it's like, hey, you're 700 people. That's what they're ordered. You know what to bring. And you get tips as a cook, which is amazing. Yeah. So I just fell in love with catering. So I moved from skillet to another truck called Where You At Matt, which was a Creole food truck. And with there. Where you at, Matt? Where you at, Matt? Matt, do you like live in the life when it comes to food? Oh, yeah. OK, OK. So did, you know, po-boys, jambalaya, that kind of stuff. And the cool thing about Matt, he, you know, you know, when you're a cook, people like to put you in a box. Just stay behind the line, shut up, cook. Matt was really cool because he taught me how to do the catering sales and that kind of stuff, which kind of led me to going, OK, now I know everything. I know how to do front house. I know how to book catering. I know how to cook. I know how to change the oil in the generator. I knew everything about street food. I go, you know what, this time, let's do it. So I did myself. So you did yourself. You had your own food truck? I started my own food truck. No way. Yeah. Yeah, do you still have the food truck? I sold it, no. You sold it. OK, but OK, before we get to the selling project, what was the food truck? Bread and circuses. Well, you say circuses. Do you mean circus trapeze artist's circuses? Or is this Latin for something else that I don't care? This is Latin for something. So Brent's circuses basically was a land term that meant give the people what they want. OK, OK. Most food trucks, at least that I know in Seattle, you know what they are by their names. So it's like, grilled cheese experience. What do you think they serve? An experience. Yeah, yeah, yeah. And then you got blub-blub barbecue. You got this, you know, falafel. You know, Brent's circuses, I want to do whatever we wanted, because I'm Sri Lankan background. I like to do Sri Lankan cooking. My chef loved doing Indian or Italian food. So we just like to mix it up. We never want to do the same menu every day. Yeah. Wait, did you serve bread? Nope. I mean, we had sandwiches, and we got that question a lot. But no. I'm here for the bread. Yeah. I wanted like a band name. Yeah, yeah, yeah. Jack, have you heard of any of these that we're talking about? I'm not going to lie. I'm one of the idiots who is like, bread. I even got in an argument with my friend, because they spoke what I was feeling out loud. They're like, bread. And I was like, hey, man, you never know. A bad, you know, a bad chalo loaf is good. Bread. You know what I'm saying? Maybe there's another dish served in like unitards and maybe dancing and stuff. I think that's a cool concept. Yeah. Well, OK, so but you're not doing that anymore. Like you had the food truck. You had the stuff on there. Yep. I guess what's the story about you moving on? And also why did you move on? So let me give you a little analogy. With the food truck, it is so easy. There's about every day there's 1,000 things to remember. So did you feel the water? Did you feel the propane? You got gas? Did you get the French fries? You feel the fire oil? Blah, blah. So I would say like, as far as a business, I did 999 things right. I screwed up one thing. I got to be very careful about the way I word this. Oh, please do tell. I had a business partner that I started with. And so with 999 things going on, with the restaurants, all this stuff, I was working, I don't know, maybe 18 hours a day, you know, just push, push, push. And I just kind of forgot this one thing about having a business partner. And we were 50-50. Ultimately what happened was, if I can just learn anything from this, we didn't have an airtight contract. I was so excited to do my own thing. You just want to do it, right? I just want to make stuff happen. So we never sat down and go, OK, this is your job. This is my job. This is what happens when A happens, and then this is plan B. Dude, you lived on a bus for a little while. Yeah, exactly. So if I can give any recommendation to people starting businesses, and excitement's awesome, but just think about what the worst thing that can happen is and be prepared for that. So unfortunately, just me not thinking about it when we started cost me my business and cost me. I would not think about it at all. Like you're thinking about like quesadillas and hot dogs and cool stuff like that. It just really roughed me in this position. I'm like, I did everything right. I worked my ass off. I miss birthdays with my kids. Right, right, right. And then he didn't do anything wrong. Like he was 50-50 and he was right to get it. But from the ashes, Ballyhoo Hot Sauce. So what made you want to go from that to Ballyhoo? Like why not just start another? I mean, you were really successful. I wasn't allowed to start a food truck. To do the food truck again, right? So then you decided to go with something totally different. So my good friend Gavin, he works at a brewery called Black Raven in Redmond, our food truck would go there. And one day he comes up to me and he's like, hey man, you like hot sauce? I'm like, I'm brown, of course I like hot sauce. And so he gives me a little taste, like a little vial, put on my food and just I saw colors and flavors and like just changed my life. And we're all one in the universe. Exactly, and I run in. I'm like, dude, this is the best hot sauce I've ever had. So you know, he worked at a brewery and he's like, yeah, he was kind of. Oh, Jack's coming back. Sorry, all right, come back. Keep going. Dear Lord, how did you do that? Like he was coming to me first, but now it's coming. Cooking industry teaches you how to do that. Yeah, you totally got that down. Like I feel like I got it. Thank you, friend. Well played, well played. Oh no, no, no, no, no, no. He's an adult too. I picked up a new technique actually. Yeah, did you see that? Do you have a bucket? Look how bad I am. Yeah, so cool. Geez. So, so Gem gives me this hot sauce and I love it. I run in, I'm like, dude, this best hot sauce I've ever had. And he's like, yeah, I use kind of brewing techniques. I ferment this and blah, blah. And I go, dude, we need a bottle this someday. Wait, wait, wait, he would ferment things to go into the hot sauce? Yep, yep. Is that a typical thing? Is that a normal thing? Yeah, I mean, now it is, but like at the time, like I'm, you know, I don't want to say it. Like I've always loved hot sauce. I've always had a fridge for the hot sauce, you know. Admittedly, I think I'm like a Tabasco, like ch-la, something type of guy. Wait, I mean, there's different kinds of sauces for every kind of, you know, there's super hot stuff, there's creamy and stuff, there's stuff that goes great with eggs. There's a billion different things and I've never heard of these kind of techniques because I actually had a little like bite to it, like a little bubble to it and it was amazing. Wait, like a bubble to it? Like it's from the fermentation, you know? Yeah, yeah, yeah, yeah, yeah. It was crazy and just super fruity. Had a lot of lemon lime orange in it. And it just, I was shocked. That sounds amazing. And the cool thing about Gavin, he was in a band called This Providence, so like he toured a bunch and like, so we both came from music industry so we just kind of cut through the same cloth and I go, one day we're gonna bottle this. Like seven years later. So this is like long ago. Long ago, yeah. You had the food truck, everything else. There's always some back in my head and like I'm always hustling, I'm always doing different things but this is some back in my head. I get this opportunity and we're kind of working with Safeway with a food truck thing. And they go, hey, if you guys ever want to do a bottled product. Safeway with like the grocery store or Safeway? Yes, yeah. No way, okay, okay, okay. You want to hear a joke? Yeah, yeah. How do you fit an elephant in a Safeway bag? How do you feel an elephant in a Safeway bag? Take the S out of Safe and the F out of Way. Take the S out of, oh my God, how can I not figure this out? Take the S out of Safe, the F out of Way. But there isn't an F in Way. Boom. Okay, anyway. No, no camera. No camera. No camera. I like that you're patient with me. Yeah, okay, good. All right, I got your ammo. Yeah. Yeah. Anyway, this is the most beautiful thing ever. So I was, we're going to Showbox and I go, Gavin, we should meet up. He's like, yeah, I'm going to the Run Jules show tonight. I'm like, cool, we're in the kitchen. Come meet me backstage. No kidding, concert like set up. Like everybody like, you know all the, yeah, okay. So we were backstage at Run Jules, and I started to go, here's some stupid math. You want to start a hot sauce company? It's like, let's do it. That's it? That's it. You're backstage at Run Jules. That's amazing. And we started to get some hot sauce company. So you have to... Learn how to do a bunch of stuff in a brand new, like you got puttings in bottles. You got to manufacture it. I shot some emails to like, kind of bigger hot sauce companies in Seattle. And I was like, hey, can you show me how to do this? Cause like in the food truck industry, we all traded secrets. Wait, so you're going to start your own hot sauce company. And so you contact hot sauce companies to find out how to start your own hot sauce company. And they go, they responded very nicely. They go, why would we tell you? So, so kind of just to learn some stuff. I was like, you know, I'm really good at events. I put on Seattle hot sauce festival. And basically became friends with every hot sauce. So like, yeah, you're making it worth their while to be a friend with, don't get me wrong. I mean, I didn't do it for that reason. You're a likable guy. You're not like, mech-a-velian. Like, but it just to be like, hey, I know I'm the new guy, but let me do some cool for you. Cause I know events and- And you know the industry. You know the people in the industry. So, and then everyone just really, and there was people that were cool with me beforehand. I want to say everyone was a d***. But like, and then people were like, and then the thing about hot sauce, it's like a beer thing. Like most breweries are cool with other breweries. So people liked us cause we're like, oh, our stuff's way hotter. So, you know, yeah, yeah, yeah, yeah. So you're just after like, like, we'll get into it cause I don't want to taste the hot sauce, but you're after flavor and you got other people that are after- Just like, let me show up on hot ones. Let me show up on, yeah, yeah, yeah. So we all become friends and like people kind of go, cool, here's how you get a distributor. Here's how you get a co-packer. Here's how you get to Whole Foods. That's amazing that they walk you through all that type of stuff, right? Yeah, I mean, it's just about being homies. And like, we got this amazing artist called Rich Hall. His name is Rich Hall from Tacoma. Did a bunch of crazy artwork. We spent a lot of time on the design. Cause we want people to see our stuff on the store, in the shelves and be like, that's the one. And know, yeah. Coming from the circus background, from the food truck or stuff's names after circus theme. By the way, I love that you say coming from the circus background. I'm like, oh, you're Robin from Batman. That's amazing, yeah. But um, can I see one of them? Yes, check it out. All right, all right, all right, all right, all right. Oh, by the way. Sorry, you've got like a locked up elephant on this one here, is that what you guys said? There's a reason for that. Okay. So first of all, you know, I love little hidden surprises. And I love doing a little research. I don't like stuff just being like blank right in front of you. So like I said, our stuff is a circus theme. So there's literally like a glossary of circus themes that you would never know. So for example, a heat merchant is a guy that would call up the next city to promote the circus coming in town. They would call the heat merchant when they would call up. That was what they did? Yeah. And then a ballet who is when they did a figure eight over the audience with the lights. Like that's a ballet. That's called a ballet who. I had no idea. Boss Hossler is a guy that hangs up signs around the town. What? Yeah. So it's a little hidden secret of like, you might see this hot sauce and be like, this stuff's delicious. And or you can actually like Google it and find some stuff. And when you're really excited, you're just getting started. You're like, Oh my God, this is the best thing ever. I got ballet who were naming it after the right things. We're putting the brand together. We got a fantastic, by the way, fantastic artist. I'm putting everything together. And then you're like, wait, wait, wait, wait, wait. I'm used to doing food trucks. Like why am I like, was there ever a moment where you're like, no, no, no, no, no, I don't think this is the right thing to do. So here's the best thing I'm gonna give you. So with the food truck, I can book like a $10,000 gig. That's amazing. But now I gotta make it happen. Like I gotta find servers, I gotta find cooks, I gotta order the food, blah, blah, blah. With hot sauce, when you get to a certain point and you have a co-packer, you have a distributor, if the Seahawks call me tomorrow, they're like, Hey, we want 30,000 bottles. The Seahawks. Yeah, yeah, yeah. Or whatever. There's not the legwork with the food truck. It's, hey, co-packer, make it happen. The distributor make it happen. Yeah, they got the recipe, they have it set, yeah. With the food truck, I had to hustle and do all the hand-to-hand combat and then also cook and also get serves and also drive the truck. With this, I just gotta hustle and just meet people and be like, you know, and our favorite thing is collaboration. So for example, we just did a bunch of bottles with Yeager. So we did like Yeager in there. No way. All my good friends is a wrap here. Yeager in the hot sauce. In the hot sauce. Yep, yep. And you know, we're actually working with some bands doing like custom bottles for them. No way. We're working with a, I'm not allowed to say it yet, but a movie that was filmed in Astoria about 25 years ago, we're doing a custom bottle for them. I can't believe you just did that. I'm not gonna say that. That's awesome. Again, we do love grocery stores. We do love the hand-to-hand combat, but like, let's skip that. And instead of like me sitting in a booth in the hot sun trying to sell one bottle at a time, let's go big. Let's need to sell 5,000 bucks. Do you miss like the food truck stuff? Do you miss some of the conscious stuff? It seems like you were able to kind of marry all that stuff together. But I do miss talking to customers every day in the sense of like, with the food truck, I did that. I do, we do a lot of like beer festivals and you know, the Portland hot sauce fest where I get to talk to people and that's fun. It's different, but it's fun. Let's try some f***ing hot sauce. Okay, okay, okay, okay, okay. I'm super nervous, but I'm excited. Like I said, you told me this would not burn my face off. Oh yeah, I love hot sauce. Get over here. Do you really, you love hot sauce? Oh, I absolutely love hot sauce. Jack, grab a chair, get over here. Slide right in the middle. Yeah. Oh yeah. We're gonna turn this thing to infomercial real quick. Into it infomercial really quick. So we're like, value hot sauce. This is great, delicious. Yeah, okay, all right. So we're gonna start super mild. This is a jalapeno tomatillo. This is a jalapeno hot sauce and this is super mild. Super mild. Tomatillo is like the thing that looks like tomato and it's green and it's, yeah, okay. So you're actually getting a little sweetness from a pineapple in there. Awesome at breakfast, you can hold on to it. So kind of picture like a breakfast burrito, like really good with eggs, that kind of thing. See, is that gonna kill you? Just chill out. No, that's good. Yeah. Actually, that's really good. Yeah, it's good. It's like salsa verde. Yeah, exactly. But more flavor. But more flavor. This is a chili arbol. Arbol? Arbol. So it's like a smoky pepper. Goes great with everything, sorry. So really good with like burgers, tacos, pizzas, burgers, that kind of thing. Mm-hmm. Oh, it's really good. So imagine the sauces you like. That's really good. Yeah. That's gotta be your cell line, that's the tagline. You know, local, cheaper, better. That's our thing. Okay, what are we doing now? Cherry chipotle. So this is a funky one. Cherry chipotle. So really good with like lamb, beef, shawarma, falafel. What do you think? It's briny, reminds me of pickles. Really? Mm-hmm. Spicy pickles. That's really good. Starts off sweet and kind of neutral. All right, okay, you're right. You're right, it's not crazy. Cherry and smoke. So lastly, this is the one that started it all. This one right here? Yep. This one's the heat merchant. The heat merchant. The Habanero Citrus set, Gavin gave me about 10 years ago. I don't want you crying. He said habanero. So you get the habanero first, a little garlic, and then it's gonna wash over a little citrus. Okay, okay, okay. So Indian food, aged food, chicken pork. All right, that's really good. That's legitimately really, really good. That's not insane. That's a cry out there. No, right? Can I tell you a funny story real quick? That's fantastic. So we, like I said, when we do these, we do the big hot sauce festivals. Thank you, brother. Thank you. We do, you know, we're kind of, people come up and say, what's the hot shit you got? And they'll try it. It'll be like, cool, they have an arrow. And they're like, well, that's not really that hot. Yeah. So this year, we made another sauce. It's called the cool guy. And it's even better as it's for that guy. Yeah. There's the one that comes up and he's like, oh yeah, no, I can totally take it. Give me some Carolina Reaper. Garlic goes pepper sauce. That the logo literally was like a sloth, like a hipster sloth that says like, what's the hot shit you got? It's good and mustache. Yeah. And it backfired. No way. They loved it. So we had the Portland hot sauce fast. And I'm like, people were like, what's the hot shit you got? It's like, hey, slave will say, let's go. And they're like, that's really good. I'll buy a bottle. I'm like, no, I love this. And I love how you were able to take. So you had, yeah, you had like a rough go. Like working through that and then having to change industries and change is never comfortable. But, you know, and I learned from the first mistake of, you know, with the airtight contract. So with my partner here, Gavin, like we have a very obvious contract of what his jobs are, what my jobs are, and we're happy as shit. Yeah. Dude, this is awesome. Thank you. Like I, yeah, I love it. Cheers, man. Cheers, brother. Like I'm trying to think of what else we say besides cheers, man. Yeah. You know, I think it's fantastic. And you didn't die. Yeah, I didn't die. It was actually really good. And that's our show. That was a lot of fun. And if you like what you saw, or you want to see more or let's just say it's educational, then subscribe. Ring the bell. Ring the bell ding dong. And if you have a f*** up or something you think you could talk about with us, go to fups.com. Hope to see you on the show.