S1E3: Masterchef Season 16E3: Africa

NOTE: OOPS HEIDI TOTALLY SAID EPISODE 4 AT THE BEGINNING, BUT THIS IS EPISODE 3!!

Eight home cooks representing the continent with arguably the best-smelling kitchen of the entire qualifying round. Five aprons. And one moment where Gordon Ramsay decided the best way to celebrate a contestant was to physically remove his clothing.

This week Finley and Heidi recap the Africa auditions—from Nora's braised lamb tagine in 45 minutes flat (she forgot to time the meat and somehow got away with it), to Rita's jollof risotto that had Joe Bastianich declaring it better than any Italian he'd ever tasted, to Dave, the man who gave up Beyoncé for anchovies and absolutely made the right call. Plus the girls weigh in on the ongoing tension between tradition and elevation that keeps showing up in the judging—and Finley's wooden spoon goes to the ovens.

Also: Scars So Lovely is almost here, Soren is everyone's new book boyfriend, and two kind young gents offer to place banana peels to sabotage other MasterChef contestants on Heidi's behalf. Truly a rose-worthy gesture.

Transcript

SPEAKER_01 0:07

We're back with episode four of Wicked Appetite. She's Finley Brown.

SPEAKER_00 0:12

She's Heidi Stark.

SPEAKER_01 0:14

And this is what happens when you mix dark romance with home cooking and reality TV shows. We alternate between crying over morally gray men and lava cake meltdowns in our very own kitchens. Finley and I met on the set of Master Chef season 16, and the rest is history. Now I have to say I was thinking about this, Finlay. We were drawn together like moths to a flame, were we not?

SPEAKER_00 0:38

We were.

SPEAKER_01 0:54

I then I heard that around you there was like the term dark romance, so my ears prepped up. And within a couple of days, everyone assumed that we'd known each other for years.

SPEAKER_00 1:04

Exactly. It was it was so crazy.

SPEAKER_01 1:07

And here we are making a podcast. So I'm so excited. Thank you. I really appreciate your friendship. And this is just such a fun thing to do with you.

SPEAKER_00 1:15

So yes, I I really appreciate it too.

SPEAKER_01 1:20

Cool. So I can't believe that this is episode three. Um I'm getting really excited. Like I'm already excited about watching people get their aprons. Um, but it's gonna be so fun going into what happens beyond the qualifiers because we have no idea what's been going on.

SPEAKER_00 1:37

We do not, we do not, so I'm very excited too.

SPEAKER_01 1:40

But so far we've seen qualifying rounds for Europe, starring our own Finley Brown and Asia Pacific, with me lurking in the background. So we've seen 10 accomplished home cooks receive aprons so far, and they're gonna progress to the next rounds where they'll each be part of a team representing your region. So they're going from being shy, first time meeting Gordon and Joe and Tiffany to being part of a team representing their region, which is no pressure at all.

SPEAKER_00 2:08

Yeah, I think there's some comfort in being part of a team. I think it's definitely pressure because you don't want to let your teammates down, but there is some little comfort of knowing that people are have your back a little bit too.

SPEAKER_01 2:21

I think I think that would be really cool. And and just knowing everyone's so supportive, it's um exciting. All right. Well, if you want to kick things off, I know that I've done the first contestant both times in the last two.

SPEAKER_00 2:33

Okay, well the first contestant is one of my favorites, she was so lovely. Her name's Nadine, and she was representing West Africa, and her parents were from West Africa specifically. Sierra Leone. Yes, okay, thank you. And she was gorgeous, gorgeous girl. And she made a peanut butter soup, and it was a chicken it chicken coconut curry with cilantro, cilantro garlic rice, and it looked gorgeous right off the bat. I mean, when she comes out, you can tell it was very, very, very well plated and presented. Joe right off the bat said that the flu the rice looked light and fluffy. And then the flavors were there. Tiffany was the one who thought it it was lacking just a little bit of flavor and spice. She was looking for a little bit more and kind of gave her a no right off the bat. So that was the one no, and so she did not get an apron, but she was lovely and her plate was really beautiful.

SPEAKER_01 3:44

And this was interesting to me because in the previous episodes, particularly, I would say around the Europe one, Joe and Gordon definitely took the reins of the episodes, whereas Tiffany really understood the cuisine of Africa more, and so she was able to provide a little bit of education around Suya, and she had expectations around depth of flavors that I think expertise.

SPEAKER_00 4:06

She did, yeah.

SPEAKER_01 4:08

Okay, and she really focused on the fact there was maybe too much coconut in that dish, I believe. I read something that Nadine may have added it part way through a little bit extra, but it looked delicious. One of our friends, Amelia Kim, is doing an amazing series on her socials, which we will share in the show notes. And she just showcased the peanut butter soup from Nadine's home country of Sierra Leone, as well as some education around the country itself, which I found fascinating.

SPEAKER_00 4:37

I find that I found that fascinating too.

SPEAKER_01 4:39

Right, and it looks so delicious, and Nadine was just an absolute superstar. So it's sad she is not continuing along, but she did her country proud, and it was really nice to see her cook what she did.

SPEAKER_00 4:49

Yeah, she did. It was gorgeous.

SPEAKER_01 4:52

Great, okay. Well, now I was gonna say speaking of firecrackers, we weren't speaking of firecrackers, but we're about to talk about one. We have Nora from Morocco. So Nora is a former model, which is very obvious when you see her. She's absolutely beautiful. She lives in Las Vegas right now, and if you could have like the Las Vegas strip in the person in terms of being a ball of energy, it's definitely Nora. She brings badass energy, Moroccan. I I'm a huge fan of Moroccan cuisine, and she made a braised lamb tangine with quail egg and couscous. And she described it as sweet, savory, and crazy like me.

SPEAKER_00 5:36

Yes, she did. She did.

SPEAKER_01 5:39

So the thing about tangines is that you know, traditionally they're prepared over a series of hours. There's a specific dish that you use. Of course, Nora was subject to the same time constraints as everybody else and only had 45 minutes to complete this dish. So she used the pressure cooker. She was definitely racing the clock when it came to getting this ready. And she actually confessed to the judges that she completely forgot to time her meat while it was cooking. She did.

SPEAKER_00 6:06

They asked how long did this take, and she's like, I don't know, I lost track.

SPEAKER_01 6:12

But I think sometimes if you practice the dish enough, like you have a feel it harder with a pressure cooker because it's a bit of a surprise for you as a class style. But she was very lucky with that skilled combination of the above, and the meat came out well. Gordon really enjoyed the dish, he called it beautiful, fragrant. He says that lamb melted in his mouth. Joe thought it was very stylish, it was a beautifully presented dish. It was. We learned another secret about Joe Bastianich, he's the gift that keeps giving all these little secrets away, but he's a sucker for couscous.

SPEAKER_00 6:45

Yes, he did say that.

SPEAKER_01 6:48

And the consensus was that the couscous was slightly under seasoned. Tiffany suggested more salt. Speaking of Tiffany and Nora, they were matching.

SPEAKER_00 6:59

They were, they were sporting the hot pink, bright, bright fuchsia um blazers.

SPEAKER_01 7:06

And they looked so great, and they made a little comment about being, you know, fashion knows what fashion knows kind of a deal. So it was a cute wanding moment. I guess we'll see if they're twinsies in upcoming episodes because Nora walked away with an apron.

SPEAKER_00 7:19

She did, and well deserved.

SPEAKER_01 7:22

Awesome. Over to you.

SPEAKER_00 7:24

Okay. The third one, our contestant was Rita, and I loved her. And she had two sisters that came to support her that were so much fun and so lovely. So she was representing Nigeria, and she took on a big challenge too. And Jo Laf Rosotto with a Suya spiced steak and broccolini. So not only did she take on Jo Love Rice, but she made a risotto, which Joe questioned at first risotto Italian, you know, she's cooking Nigerian food. Gordon said he was intrigued that the steak looked beautiful. It was nicely cooked and the spice was great. He questioned the rice, also saying he would have preferred if she'd used a long grain rice and stuck to a traditional Jo Love. But Joe said it was better than any Italians that he had had. So that's the hugest compliment ever. And there was a really funny moment when um Gordon said, So do you like Joe now? That he, you know, complimented your dish? And she said, No, no, no, no, no, no. And I think she's the only one who had the guts to say no, she didn't wasn't in love with Joe anymore. And he ran off and kind of pouted but came back. Um, it was just a really funny, funny moment. Like I said, her dish was gorgeous, and the judges really appreciated the spice. And suya was new for me, so I actually looked it up so I can tell our viewers. So if they're hearing that term, because we hear it a lot in this episode, it's made from roasted peanuts, cayenne pepper, ginger, garlic, very flavorful, very beautiful spice. So she got three S's and got her apron, and it was very, very well deserved.

SPEAKER_01 9:26

I think so too. And the thing is, I think doing a Jolas fired risotto is inspired. I think that it's it's a clever twist on something traditional. And again, like I know I picked on this last time and I gave my wooden spoon for it, but there does seem to be a preference with some cuisines over others to stick really traditional, and other people were kind of praised for going way outside the box. So I was fortunate enough when I lived in Washington, DC. I was friends with some people in the food scene who did food photography and all sorts of stuff, and I got to go to Kwame's restaurant and taste most of his dishes, and he was wonderful, and he was really good at like elevating those flavours and using the cuisine, and I think that that's what Rita achieved with this dish. And so I think it was trying something different.

SPEAKER_00 10:16

I can say we were very close to her station when she was cooking, and it smelled so good. I wanted to go down and get a big spoonful of it.

SPEAKER_01 10:27

Me too, me too. So very excited that she is progressing with an apron.

SPEAKER_00 10:33

Yes.

SPEAKER_01 10:34

And then we had Dave. Dave is an absolute sweet pea. He represented both Morocco and Algeria with his food, which is so cool. Yes. Dave has a really interesting story. So he used to be a music industry executive, and he left that career to focus on cooking and teaching North African cuisine. So right now he's a full-time content creator. He is a lovely person. He says, I gave up Beyoncé for this. So we know he's passionate about it.

SPEAKER_00 11:04

Yeah, he's amazing. He was a joy to be around. He really likes it. A very snazzy dresser, I'm gonna say. A very snazzy dresser.

SPEAKER_01 11:14

Very, very snazzy dresser, great hair. Yeah, he was the whole vibe. And he made an anchovy tagra with Moroccan chamoula sauce. And I am a huge anchovy fan, so just based on presentation and the fact they had anchovies, I would have given them an apron.

SPEAKER_00 11:32

Yes, I'm I'm and he filleted them. Yes. So it's incredible. And the thing in itself.

SPEAKER_01 11:42

Especially under that time pressure. Joe said that the dish was impressive. Um Tiffany, quite funny. Tiffany said it was so good. She's like, you know, like when it's so good and your feet start wiggling. Yes. Joe kind of looked at her like he wasn't that she was an alien. And um, it was just Joe being awkward, a little bit like when he was asked if he knew what romance was when you read the yours.

SPEAKER_00 12:05

Yes, yes. I felt that same vibe off of him with that.

SPEAKER_01 12:11

I wonder what Iman was a sociological perspective about Joe and his social cues. But um, Gordon referred it a little bit like you were saying around the Anchovy filleting. Um, I always get confused because we say filleting in New Zealand, but I'll be American. Filleting of the Anchovies. No, you're good. And Gordon called him a precise technician, and so definite unanimous yes for Dave. I can't wait to see what he cooks. I have a feeling he's got a bunch of stuff up his sleeve.

SPEAKER_00 12:44

Yeah, and actually the pot that he cooked it in was very authentic too, and very they're very hard to come by. And I know it was he presented it as part of the dish. It was beautiful, it was just stunning. It was one of the best presented dishes I had seen.

SPEAKER_01 13:03

I just I love Antonies, and I I totally agree with what you're saying.

SPEAKER_00 13:07

Okay, well, moving along, we have our sweet Abelle from Atlanta representing Ethiopia and loved him. He and I became good buddies, and I appreciated all of his just his wonderful personality and his joy and his um, my goodness, how tall is he? Six seven. I'm a tall girl, and I stood next to him and felt short. So that's thanks. He was so sweet and he had just the most genuine, beautiful smile. So he made Wise and Tibbs with Ethiopian scallion pancakes. And Gordon says this dish was just steeped in history and a beautiful dish, but it was missing some of its juices. Some of the the juice that you cook the meat in wasn't there. And Abelle said he got nervous because it can get a little spicy and he was not sure if it would be too spicy. And Tiffany said, no, we wanted the spice. Like you bring the spice, and so he did not get an apron. So that was but she said it was really good, she just wanted more and more of it. But his pancakes looked beautiful, and those are not easy to make, and that was such a heartbreak, and I did cry because he is just such a lovely person.

SPEAKER_01 14:39

He is such a wonderful person. I really enjoyed his his just getting to know him throughout the process. And I was lucky enough to live in Washington, DC, and then San Francisco and enjoy some amazing Ethiopian food. So I would have loved to try about. He was talking to me about some of the recipes and how he makes them, and that was really cool. He's also very interesting. If you ask him what he does for a job, he has like seven or eight things he does. He's he's a man of many talents, including everything from graphic design, website, all sorts of things.

SPEAKER_00 15:10

Yeah, yeah, he's very talented.

SPEAKER_01 15:13

And I have a funny story about a Val. So as Finley said, he's very, very tall. He is, you know, family-wise from Ethiopian origin. He shares the same name as the weekend. So he gets called the weekday by his friends because he's longer.

SPEAKER_00 15:34

That is, I did hear that story. I'm glad you remembered that. That's a good one.

SPEAKER_01 15:38

Yes, and he's so sweet, and he yeah, he deserves a special nickname. So there he goes. Well, on to the next contestant, and I like her name a lot as well as her. I wonder why. Katie. She pronounces it Haiti because she's from South Africa and she's from Port Lauderdale, but she was originally born in South Africa, and she has a really interesting story. When she was, I think, something like 11, quite young, her dad got a boat and off the family went, so they ended up in Florida. And so Haiti really has spent her life around the ocean, and so she spent years working as a chief stewardess on super yachts, and she talked a little bit on the show about how she got to learn from world-renowned chefs.

SPEAKER_00 16:24

And I have watched enough below deck Finley to be an expert on this, and I can only I have seen every single episode of every single season of every single franchise off of it. So I'm with you.

SPEAKER_01 16:39

This is fantastic news. Um, something else we can recap in the future, maybe. She so she has this amazing experience, and I think we both know from that show that especially as a cheeks due, you get to see and interact so much with these amazing chefs. And usually from what we've seen, anyway, maybe they're overdramatizing it, but there's a bit of a rotation of chefs that goes on, you know, someone gets grumpy or like messes it up. So I'm sure she got to see a lot of different uh backgrounds coming through it. Yes. Um, so anyway, Haiti made a beautiful Chilean sea bass with shrimp in a curry burblanc. And we were sitting close enough to see that the dish was beautiful without seeing how stunning it was until it was on camera.

SPEAKER_00 17:27

Yes, yes, we were kind of behind, so we didn't get the full effect. So watching it this past week was amazing to actually see it, and the technical skills that go into that dish are so high, and it was stunning.

SPEAKER_01 17:45

It was like Michelin's star presentation, yes, and she impressed the judges with her technical skill. It had this beautiful, very delicate twirl on top, her plating was phenomenal. Uh, Gordon said the cook on the fish was perfect. Yes. Um, there were some questions, it was an interesting dialogue about whether she'd over-elevated the dish, saying it didn't really reflect her roots, which was interesting. It's you know, she tied it back to the curry roots of where she was from in South Africa, but she definitely did create a very elevated restaurant quality dish.

SPEAKER_00 18:16

Yeah, once again, we we were kind of given that is it too elevated, and I that that I will say watching stunned me because I'm like, I don't know, can something be too elevated? I know, I know, and so I mean, like as a contestant on the show, you think that that's what they want. And I think they even used the term, they were kind of hoping to get more what grandma would serve on a plate, and it just kind of surprised me a little bit because the the level of technique that that cooking showed was amazing.

SPEAKER_01 18:49

Yes, and and I thought that she yeah, she did a stunning job. I really want to try that Bur Blanc, I think a curry Bur Blanc sounds so good. Tiffany and Joe echoed the concerns about whether it was really a South African dish or not, but the technique just blew everyone away so much that she did get an apron. So I'm sure that her dishes are all going to be beautiful. It sounds like she's got the technique done with the protein. I can't wait to see what she cooks moving forward.

SPEAKER_00 19:14

Yeah, yeah. Okay, going on, we have Mary Ham from Egypt representing Egypt, and she made a samak say, oh goodness, sayada. Did I say that right? Sayada with cumin and tahini and a marinated branzino, spiced rice, and an Egyptian salad. So she took on quite a bit for her dish. And she served a whole fish, which was the only person the season so far to serve a whole fish. And Mary Ham is so sweet, she has a very interesting story. She's a diabetic, and uh, I think when she said when she was 19, she her organs all start started to fail, and she went into a coma for 10 days, and they did not think she would recover. So she is a testament to hard work and just that beautiful spirit to keep going, and her dish looked beautiful. And Gordon did say that the fish was cooked beautiful. The only thing that kind of got critiqued was the rice. And they said it was just a little thick and clunky. Um, she'd added quite a bit to it, so it became a little dense. So I know Tiffany said it was dense. Joe said the rice was cooked wrong, but he liked everything about it. So Joe gave her a yes, and then it was Tiffany and Gordon who gave her the no. But they did tell her you keep going because they saw the talent in her. And uh, she's just such a lovely spirit and just such a lovely person. And I mean, like I said, an amazing story. So we're gonna see her again.

SPEAKER_01 21:02

I really fish and you know, it looked delicious, and just being able to in Egypt. I didn't really know a lot about Egyptian cuisine, so it was really nice to learn about it. It was, it was, and she I think she did a beautiful job, so all right, Peter, Peter from Atlanta representing Nigeria, and so I didn't get to spend much time talking to Peter, so he was a little bit of a mystery man to me. Um he has a really cool story. So Peter spent five years working at a bank and in finance, you know, he was wearing the finance outfit at the start. After recently losing his job, he's a very bright guy, you can tell, and he learned that hey, if you want to be good at something, you need to spend, they say, 10,000 hours doing it. And so he decided to do it with cooking, and much respect to him because clearly it showed. He's determined not to return to finance. And if all of his plates look like this one did, he will not have to worry about that. Suya spice duck breast. There's that suya again with parsnip and onion puree, tomato chutney, and tamarind jus. So that to me is just again one of those really interesting, unique ways to elevate something very traditional and bring it into contemporary, like Michelin Star cuisine kind of thing. When I think about what that might look like.

SPEAKER_00 22:33

Yes, it was beautiful, beautifully plated.

SPEAKER_01 22:38

And to cook duck so well in that time frame, too. Joe called it unusual. He said that he enjoyed the contrast of the flavors. Tiffany liked it. She was really complimentary about the way that the duck was cooked. Yeah. She wanted more of the suya spice. Again, Tiffany's the expert on the Suya. She knew what she was looking for. I think it's so cool. It sounds like one of those things where the proportions and stuff are very unique to each family, each individual making it. And so clearly he also did a really good job of that blend. Yeah. Gordon, this will be a shock, was hoping for something a bit more traditional. But he really enjoyed the flavors. So again, I think that there's a real tension between how much people accepted or tolerated something being elevated or tweaked away from what it might traditionally have been. But this time it worked in Peter's flavor. He um he knocked it out of the park and he got an apron.

SPEAKER_00 23:39

Yeah, he did. Joe had an interesting, like you said, he said it was contrast, and he said he liked that it challenged the palette, that at this stage we should be challenging our palettes. And I loved that comment because his dish just looking at it looked like there was gonna be lots of contrasts and flavors and how they come together. So I loved that comment that he made.

SPEAKER_01 24:00

I think so too. And like tamarind, such a beautiful flavor, but you know, quite specific, and then parsnip, and then the souya. I I wish I could taste that one as well. I want I just wish they'd put out like a buffet for us. Dishes. Right. So this is a funny one. So uh Gordon clearly liked the dish enough that he decided Peter was not going to go back into finance, and he wanted to make so certain of it that when he awarded Peter the apron, he ripped off Peter's shirt.

SPEAKER_00 24:31

He did, he did.

SPEAKER_01 24:34

So that was that was an interesting TV moment. I think it rivals your creating a romance book for for Gordon in some ways, but I think it was almost like he was acting one out.

SPEAKER_00 24:45

I know. Well, he came out when he came out, he had just the apron on, and we were all like, Oh, going on in there. And then we found out Gordon tore it off.

SPEAKER_01 24:59

Yes, which was interesting. Um okay, so so those are our people going through for this episode. I I can't wait to see how all of these people progress. I think everything that was made was so interesting. That just leaves the Americas.

SPEAKER_00 25:16

We do. The Americas will be debuting on Wednesday. So that will be exciting. I have to say, um, Peter is one I think we should watch very closely. After seeing what he and Haiti, seeing what they created, I think like there's some competition.

SPEAKER_01 25:33

I think Team Africa, I would be scared of them because, like, yeah, that's at least, I mean, all of them had their technique down, but like those two in particular that fighting with like second to now, and that's gonna be pivotal, depending what the channel I can't wait to see what these challenges are gonna be.

SPEAKER_00 25:48

I'm so excited. I am so excited.

SPEAKER_01 25:52

Well, on a slight segue over to the book world, what have you got going on at the moment, Finley?

SPEAKER_00 25:59

I am just in editing mode, so I am probably every author's least favorite thing to do.

SPEAKER_01 26:07

I know, I quite like the editing. I find it I find it relaxing, but it depends how much of a time crunch I'm on.

SPEAKER_00 26:14

It is a time crunch, so I think that that I'm feeling that. So and I know there is a lot going on with you, so yeah.

SPEAKER_01 26:22

It's today we're we're recording this on Monday, the 4th of May. So it's not long now till the 13th of May when Scarzo Lovely comes out. Uh uh, my my art reader team, my dark romance army, as I call them, is currently reading the book and a lot of. I am currently reading the book too. Finley is on the art team, everybody. And so so the male main character's name is Saren, and a lot of people have adopted Saren as their book boyfriend, which is probably the highest compliment you can pay to Dark Romance.

SPEAKER_00 26:54

It is, it is.

SPEAKER_01 26:57

So I'm very excited about that. So you might be seeing that coming up. But basically, that will be out on Kindle Unlimited and also available on Amazon. You can actually pre-order it now on Amazon. I'll put the link in the show notes, but it's definitely a dark book, spicy, um, and it touches on some things, you know. The characters have got some trauma, but that's part of what we like to explore in dark romance.

SPEAKER_00 27:20

Yes, exactly. It gives us a platform to be able to explore that.

SPEAKER_01 27:25

Okay, well, one of my favorite parts of this podcast, Finley, the rose and the wooden spoon. Who are you gonna give your rose to this week?

SPEAKER_00 27:35

Ugh, goodness gracious. I gave it to the girls last time. This time I'm gonna give it to Abelle because I did grow close to him, and he's such a sweetheart. And even though he didn't get an apron, he still had this big smile on his face, and he he's just such a sweetie. So I'm gonna give their own. Yeah.

SPEAKER_01 28:02

I'm gonna give mine to people who, well, they were seen on camera actually, and they had some quite funny facial expressions, and they were also stealing the food while it was being cooked. They're going to Hades Boys. So it's her son and his friends. Oh yes, they were so cute. They're so cute, they're rugby boys. And the reason I'm gonna give them my rose is because when they found out that I'd been designated as an alternate, they offered to put some banana peels on the ground to sabotage other contestants so I could be a fully fledged contestant.

SPEAKER_00 28:32

Uh okay, yes. I am going to give my wooden spoons to the ovens because I know there was a few, even a few people who had issues with their ovens. It wasn't a person necessarily, they just had issues with their ovens. So I think I'm gonna give my wooden spoon to the ovens.

SPEAKER_01 28:58

Fair enough. I'm gonna give mine too. I've got a stake consistent. It's but Joe's off the hook this week. Going to Gordon Ramsay for ripping a contestant's clothes off on national TV. Um the HR director and me coming out. I'm just kidding, it was all a good fun. It was actually really funny. So I'm just gonna go with that.

SPEAKER_00 29:21

Okay, I know I might have given Rose uh Gordon the rose for tearing his shirt off.

SPEAKER_01 29:27

Exactly. All right, well, next time, um, as we've mentioned, we're gonna be recapping the fourth and final qualifying round, which is the Americas. So this is gonna be a really exciting episode. Not only do we have some cuisine that is from within the United States, but obviously the Americas involves everywhere in that continent of well, North and South America and Central America. So there's a lot of spice, there's a lot of color, there's a lot of just different cuisines in there, and I think it's gonna be really exciting.

SPEAKER_00 30:04

It is, it's gonna be this is gonna be a really good one.

SPEAKER_01 30:07

Awesome. Wow, we will be back, we will be back soon for the for the final qualifying round.

SPEAKER_00 30:14

Thanks a lot. And then from then on out, everything's new for us, so you'll be we'll be as surprised as you.

SPEAKER_01 30:22

Exactly.

unknown 30:23

All right.

SPEAKER_01 30:26

Bye. Bye.