 You know, and it's very interesting because I also, if I'm not cooking for a big crowd, but I'm just cooking and doing my own thing, a lot of times I'll test along the way too. So I might get something that's not salty at all or something that's got a little bit too much of X, Y, or Z, and I'm tweaking as I go. And then by the time the meal's ready, I've kind of –