 And what kind of oil do you use? So we use regular canola oil. We use regular Idaho GPOD 60 count potatoes. We cut them into shoestring. We brine them overnight. What do you brine them in? Water, salt, and something else. Something else you're not going to tell me. It's a secret. And then we brine them. We steam them. We put them out on sheet trays, freeze it, and then we fry them to order. You steam them? Correct. Why?