 That's how they come out the best. Wait, does everybody steam there? Blanch? Okay, blanch it. Some people blanch them in oil, some people don't. Okay, fascinating. And so does that create like a really crispy texture and like cloudy interior? I can attest to the texture. It's still like an actual potato. And for people who aren't familiar with the cut of the meat that you're using, can we talk about it a little bit?