Just the Tip Mash Up: Season 2, Episodes 1-11

With the Just the Tip segment, I offer a simple car rental tip for your next family trip. 

For the Just the Tip segment, it’s all about size…watch sizing. 

For the Just the Tip segment, I offer some help on using foods that are inherently salty and/or peppery as an enhancement to salt and pepper. 

For the Just the Tip segment, it's all about reamoratizing of your mortgage. 

The Just The Tip segment is all about how to position those speakers to maximize the sonic experience. 

Just the Tip: How to Season a Steak - more salt than you would think, and why pepper might not be in your best interest.

The Just The Tip segment today is all about using frozen foods to amp up your next smoothie instead of ice. Also, avocado in a smoothie = greatest texture of your life. 

In the Just The Tip segment, I discuss why you need to cook your holiday meal food early...like, weeks early, so on the day of, you can be a guest at your own party. 

In the Just The Tip segment, take a look at single vineyard wine the next time you need to pick up a bottle. 

Just the Tip: How to quickly and easily make homemade jam.

Just The Tip: How to cook pancakes for fluffy goodness.

Music by purple-planet.com
music by Wondershare Filmora 12

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@Saturdayisdadurdaymedia on YouTube

Transcript

In today's just the tip segment to kind of keep with the travel theme, this was something that we did on this fort lauderdale trip that we took a couple of years ago, we rented a car. And the car that we rented was actually the same car that we drive at home. And the reason that we did that is number one, you're familiar with it, you know what you're doing, you can sit down, you know, how to fix the seat, and the mirrors and all that you know, where the buttons are on the radio, and how to turn the car on, and all that. But more importantly, our daughter's in a car seat. So it made installing the car seat that much easier. Because you already know what you're doing. And for whatever reason for me, my wife hates when I do this. But when we have to put the car seat in together, I just short circuit, like my brain just goes dead. And I have no idea what I'm doing for for whatever reason, installing the car seat is not that hard, although it can be frustrating. But I just got completely burned out. So having the same car that we had, maybe it was a good help in my direction. But I think it's a smart thing. So if you're traveling and you have to rent a car, if it's within your budget, try to look for the car that you already have. And it makes it that much easier because you know how to pack the car with your suitcases. You know where everybody sits, you know where everything goes. And you know how to install that car seat. And today's just the tip, it's going to be a quick down and dirty on watch sizing. Now this is for guys since I'm a guy. But just a couple of quick tips on how to size a watch. When you're looking for one just kind of a few things to consider. The first thing that you're going to want to consider is you're going to want to measure your wrist circumference. Now the average wrist circumference for guys is anywhere between six and seven and a half inches. Go ahead, put your jokin Oh, wait. Okay, that was pretty funny. The next thing is you're gonna want to pay attention to your wrist band, and more wider is going to be more casual, narrower is going to be more formal. Typically, you want to find a balance in between you don't want it so thin that it looks like a bracelet, or so thick that it looks like you're wearing a belt. The next little tip is going to be to pay attention to the watch face and casing right. So that's this part here, the face and the casing, you're going to want to determine the width and the thickness. Again, bigger is typically going to be more casual, smaller is going to be more formal to a point, you don't want to have it so big that it looks like a Flavor Flav clock on your wrist. But you don't want it so small that it almost looks like it belongs on your wife's wrist. And finally, a little extra tip arrow is going to be the materials of your watchband. So typically, when you think about materials like this, that are rubber or plastic or other synthetics, those are usually going to be more on the casual side, where metals like aluminum and stainless and gold and stuff like that are going to be more on the formal side. So you're gonna want to balance all of that, what I would recommend doing if you are looking for a watch is go to a jewelry store where you can see a wide variety of watches. And try a few one just to see the type of watches, there's so much information. And I am not an expert at all I like watches. But I'm not an expert. But what I would say is you can't go wrong with a nice semi formal watch that can look good with a suit or look good with a pair of shorts and a T shirt, one that I've had for years as an Omega Seamaster, I got way back when for my 21st birthday. That's a great watch to have not cheap, but that goes with absolutely anything. So that's an example of that. And then you can have a watch like an apple watch with different casing or something like that in different bands to make it formal or casual or whatever. So watch sizing today's just the tip. Now it's time for today's just the tip segment. And for today's just the tip, it's going to be food related, because we were just talking about food stuff and culinary and blah, blah, blah. So this tip is going to be for moments where you would like to maybe add more of a salty or punch to your food or more of a peppery punch to your food, instead of just adding salt or pepper. Think about foods that have similar flavor profiles. So perhaps if you're making a salad, let's take this as an example. If you would like it to have a little bit more of a salty flavor to it. Instead of just adding more salt what you should add salt to a salad. What about adding something like capers or olives, that's going to give you a little bit of saltiness, but it's also going to give you some Tang, some texture, some chew some different color. So that is an example of how you can add something salty to a food instead of just adding more salt. And on the flip side, if you're looking for something a little more peppery, if we're keeping with the salad theme, one of the best little peppery kind of foods out there is arugula. So if you're having a salad and you were going to have just romaine lettuce and a couple cherry tomatoes and drizzle some vinegar right on top of it. Well what if you had some arugula and maybe some spinach or some watercress and you threw in some olives or capers, and then you added in some citrus, which we'll talk about later. And then you maybe threw in some crunchy elements like a granola or like some almonds or pistachios, something like that. And then you add in some cheese, maybe like a Fetta, which is also salty, something like that now you've completely elevated what you were eating. And you didn't have to do anything too crazy or do anything to Sheffy, you're just incorporating other ingredients that can add more depth to your dish, as opposed to just adding more salt or just adding more pepper. So that's today's just the tip. In today's just the tip segment, we're going to talk about something that I am not an expert in at all. I can't even say the word half the time, but I'm going to try it. We're going to talk about very briefly. A reason amortization, yes, of your mortgage. Now, the reason that I'm bringing this up is my wife and I just went through this a few months ago, and a re amortized amortization. See, I can't even say, to re amortize your loan, there you go fu nine syllable word, or to recast your loan or your mortgage is basically you take a lump sum, a large lump sum, and you apply it towards your principal that you have on your mortgage and you basically reset it, the terms stay the same. So if it's a 30 year, it's still a 30 year, your interest rates stay the same. So if it's 6%, or 7%, it stays at six or 7%, which sucks. But you're able to lower the total amount, which in essence lowers the monthly payment that you will be making and then also over the life of the loan, assuming that we're staying with it for the life of the loan will reduce your overall costs because you're paying less in interest over time. Now, it's not applicable for everyone. It's different than refinancing, refinancing your loan, or your mortgage is when you actually change the terms. So either the the length, or the rate, this is called this is re amortizing are recasting your mortgage, which is you're just trying to lower your monthly payment, in essence, by applying a large lump sum to the principal. So you're lowering that principal, but the terms the time and the interest rate stayed the same. So it's not for everyone. But if you're in a situation where that is something you might be able to do, especially if, depending on what your interest rate is, that's something I would say you might want to consider. Again, that's different than refinancing, this is a recast or re amortization of your mortgage. Yes, I said it. Today's just the tip. In today's just the tip segment, we're going to talk back about the speakers that we were in the sponsor, I wish I had the JBL Charge five. But this really applies to any kind of speaker setup. So my just the tip here is, if you're looking to create plenty of sound in a larger space, maybe a patio or a backyard, maybe a large living room or something like that, instead of trying to buy the biggest speaker, you can and crank it to 11 My advice would be to buy multiple speakers, that you can daisy chain or connect together and space them throughout the space and creating more points of sound being able to to be able to be heard. And when you do that your overall total volume that you have to turn the speaker up to is going to be far lower, because you'll have more speakers. Now, again, I understand that there's costs associated with that I'm not telling everybody to run out and go drop $1,000 on speakers. But if you have a backyard, or a courtyard or a patio or a large living room or something like that, and you're trying to create a space where you can have music being kind of heard in the background, but it's not you know that one giant speaker that and every college frat house, where it's just cranking from the corner, then your your way to do that is to buy speakers that can daisy chain together by multiple space them appropriately in the room. And a bonus, just the tip, a little extra tip, if you will, is going to be to buy front facing speakers. And I'm not a big fan of the the speakers that you sit that have a 360 degree sound, that's cool if you set it in the middle of a room, but how often do you have space or a table or something to literally set it in the middle of the room, and then all the people are around it or if you're outside on a patio or a backyard or a pool, you're probably not going to put the speaker directly in the middle of the patio, or backyard or pool and have the sound go outward. So I recommend buying front facing speakers speakers that project the sound in one direction. And then you can angle that and position the speakers in such a way that you're getting the sound from multiple directions and now it's surround sound but you also don't have to crank the volume. So that is my just the tip and bonus little extra tip for today.
All right for today's just the tip. It's almost kind of more of a visual segment so I'm going to throw something on Instagram or make a little video on her on the YouTube page. The Instagram is at Saturday is data day media and so is the YouTube page at Saturday is Saturday media. So check those out sometime this week. If you are enjoying what we're talking about Hear what I'm talking about, then consider following the podcast and consider following the Instagram account, I tried to throw stuff up there every day or so I do have a regular job. So try to do this just, you know, intermittently when I can, at night on weekends, that kind of thing. But check that out, check out the YouTube page, we're gonna have a lot more videos. Today's just the tip is I'm going to talk about how to more properly season a steak. And there's a million videos out there. And I just want to touch on a couple of things. So I used to cook professionally. And one of the positions I was when I was a lead broiler cook for over a year. At one of the places that I worked at, which means I worked on this giant slide broiler that you pull out the shelf, that's basically a grill and you can throw you know, 5075 steaks on it, you push it back in and the heat is from up above and it's crazy hot, it would get to be like 1100 degrees. And I would lose four or five pounds every night cooking on that thing, just from sweating it off because it was so hot. But one of the things that I learned from that is when you're seasoning a steak, kosher salt is what I prefer, some people use sea salt, but the reason I like Kosher salt is it's a little bit bigger, bigger, it's a little bit flakier, it's a little bit easier to kind of pick up and pinch on your finger, and kind of see the spread that you're getting when you're when you're sprinkling the salt on there. So I prefer to use seas or kosher salt. And then what I like to do is I do not like to use pepper. And I know that that's contradictory for a lot, but the reason why is because salt is a seasoning. And pepper is a spice, which means pepper can burn if you're using a cast iron pan, or if your grill is super hot or whatever. So I think all you need is really good salt. So the way that I would suggest seasoning the steak is first of all, you need to be getting a ribeye or a New York Strip, two inches, two and a half inches thick. That's where you want to be. I don't like Falaise. And you've probably heard this before, because there's not a lot of fat inside and intertwined in the muscle. So what ends up happening, you get a very tender steak, but you don't have nearly as much flavor as you could. And it's not nearly as forgiving. Because there's not a lot of extra fat in there that kind of melts and turns into that umami texture and kind of makes it feel a little extra buttery. So I like ribeye, I like New York Strip, I prefer bone off, it's going to save you some money. And I just prefer to not have the bone on there. I think it's just a cleaner Cook, and you get a more even cook all the way around. So that's the first two parts, salt and then get yourself a two or two and a half inch thick New York strip or ribeye. I know that seems pretty thick. That's what you want. And the second part is if you're going to be sharing it with someone, and you have one of those steaks, and they're pretty thick before you start cooking, cut it in half. Now you have two separate steaks from raw, you can cook them in two different temperatures, you can season them different however you want. That's what I recommend. The second step, let it come up to room temperature for about 3045 minutes, let it sit out there, you don't have to do this. There's a lot of steak houses that just keep their steaks in the refrigerator, they open up the door, and they season their steak and throw it right on the grill. So and those are great steaks. So you don't have to do this. But if you have the time at home, that's what I would suggest. So pull it out, let it sit for 3045 minutes. And then I like to use oil to coat the steak to moisten it so you have something for the salt to stick to. Some people will say grapeseed or avocado oil, I just use olive oil. The one potential disadvantage with that is olive oil has a lower smoke point, which means it can burn faster, but I'm not drenching it in this I'm just sort of lightly basing it or kind of rubbing it in my hands with olive oil just to coat it lightly. So usually it's never a problem for me. And then what I do is I hit it with a lot of kosher salt more than you would think. And again, I don't use pepper because I just prefer salt on the steak but you can. Everybody in their mother uses salt and pepper and they don't deal with burns and all that I just an important distinction. Salt is a seasoning pepper is a spice and spices can burn under high heat. So what I prefer to do is just use salt, kosher salt, and you're almost going to want to over salt it because when you throw it on a grill even if you follow the the tried and true method of not poking and prodding it and flipping it every five seconds, you're still going to lose a lot of that salt, it's just going to fall off from from being on the grill. So that olive oil is going to kind of act like a glue that's going to hold that salt and then over salt the hell out of your steak within reason but really give it a good dose of salt on both sides, the front side, the back side and all the edges as well. And then let that rest a couple of minutes and then toss it on the grill. What I prefer to do is have a hot grill so medium high heat, some people like to just crank up the grill as much as possible and they think that's cool or you're being a badass, but grilling food, whatever it is it's about controlling the heat and really cooking anything for that matter. It's about controlling the heat. So stay can handle high heat. Something like medium, high or high. That doesn't mean that you have to, you can just walk away and forget about it. So I like to go medium high heat on a scale of one to 10, like a seven, seven and a half, eight. And then I throw it down. I like my steaks rare to medium rare, rare is a temperature. So there is a temperature range for that. So raw is not is not a temperature rare is a temperature. So I like rare between rare and medium rare, especially if you're dealing with a ribeye or a New York Strip anything more than that, and you're just you might as well throw it in the garbage in my opinion. So that's what I like to do pull it off, let it rest 10 to 12 minutes. I know that may seem weird, because your steaks gonna get cold, they might seem like it's cooling off a little bit. But what you can do is, before you cut it, just flash it real fast back on the grill for five or 10 seconds just to get it warm again, on the outside, but you're going to want to let it rest so the juices kind of come back together, everything gets all frazzled when the cooks and you want it to come back together and sit back inside itself. And then when you cut it, the juices stay within the meat, they don't run all over your cutting board all over your plate. And you can add fresh herbs, you can hit it with butter at the end, you can do any of that kind of stuff. The last thing that I do, if you do want to add your pepper is after you slice it, if you're going to slice it kind of you know, like you see on Instagram or whatever, then hit it with a little bit more salt and then crack some fresh black pepper on top of it and Bob's your uncle. So there you go. So that is today's extended, just the tip ale.
Alright, and now it's time for today's just the tip. And this is another food related just the tip. And today I'm going to talk about something that's kind of related in theory to what I talked about a few weeks ago, which is, hey, if you wanted to salt your food or pepper you food or add those salt or peppery notes to whatever you're cooking, you can incorporate not just salt and pepper, but you can incorporate foods that have saltier notes like olives, or peppery or notes like arugula. So for this just the tip I'm talking about when you are making smoothies, which is something I love to do. And I'll throw a YouTube video up at some point on the smoothie that I make all the time. A lot of people do this one thing and it drives me nuts. They put ice in their smoothie. Now that seems totally logical. And if you have a chain location, like a smoothie king or something like that, they've got standardized recipes. So they account for how much ice is going in when they blend or whatever. I'm not talking about that. But if you're making a smoothie at home, or even if you're a small restaurant or whatever, and you're making smoothies. Putting ice in your smoothie does two things. You think it freezes it but it actually makes it more of a slushie and then you think it adds volume and it does but it also dilutes what you're doing, because you're adding ice, which last time I checked is frozen water. So what I recommend is instead of using ice, similar to what I mentioned about the salty foods and the peppery foods is instead of using ice, use foods that are frozen like frozen blueberries, or frozen bananas or frozen strawberries, something like that frozen spinach, use frozen foods to help make the smoothie frozen and then for your emulsifier to make it nice and blend and have a nice creamy texture and mouthfeel to it. Think about stuff like using an avocado or even some peanut butter. And a lot of people will put peanut butter in but if you have a nut allergy and also peanut butter tastes like peanut butter. Avocado has a very, very mild taste. So you grab some fresh avocado use like a fourth of an avocado if it's like a normal size, not one of those giant ones the size of this microphone, but if it's a normal size avocado, cut it in for us about a fourth of the avocado and have that in there with frozen blueberries, which is the smoothie I make avocado, frozen blueberries, some protein powder and some almond milk and you end up getting a really really nice cold smoothie that has a great texture all the way through is super smooth and creamy and velvety. As opposed to if you throw a bunch of ice in there, the smoothie is going to get cold it's going to be frozen or more like a smoothie, but it's just extra water it's going to dilute the taste of the other stuff you put in there and it's not emulsified so it'll start to separate. So I say skip the ice. Add frozen foods in in small pieces when you're putting it in a blender. And then for your emulsifier you can add something like peanut butter. I prefer adding avocado because it's a much milder taste. Prepare to be amazed today's just the tip. All right, in today's just the tip segment I have a culinary tip for you that served me well when I used to cook professionally and served me well after I was done and hung up the apron as we get into the holiday season, especially real close to Thanksgiving. But even if it's too late to use this tip for Thanksgiving, you can use it upcoming for Christmas or New Year's or whatever the holidays that you're celebrating. So the idea is everybody gets up Thanksgiving Day super early, right and they get Turkey on and they get the grill fired up and the oven is on and you're just in the kitchen all day long, just cranking out food all day long. Typically, it's not food that everybody loves, or everybody loves not food that everybody loves as much as something maybe like pizza, or steak or tacos, or nachos, or whatever. So you're slaving away all day long with food that isn't necessarily anybody's absolute favorite, but you're doing it because it's Thanksgiving. So my just the tip segment here is to do all of that prep or as much as possible in the weeks or even a month leading up to the day. So all you have to do on the day before is warm stuff up. Now there's a few things that you're going to have to cook from scratch, but a lot of stuff will hold really, really well. And one of the things that I did as a practical example is I took instead of Turkey, I cooked turkey breasts, big turkey breasts, like two of them. And I cooked them a couple of weeks beforehand, so I had plenty of time to brine them overnight. And cook them perfectly. Let them cool down. I did all of that, slice them up perfectly. And then I vacuum seal them. And even if you can't do that, you can just zip lock them and I froze him. And then the night before two days before I pulled them out of the freezer, I let him come up to refrigerated in the refrigerator. And then all I had to do was warm them up. And I used to warm them up in the oven. Also I hit him with some of the gravy that I made several weeks ago and also froze. You can do this sometimes with vegetables like roasted potatoes or whatever. And I understand people want to go crazy and show off for for the holidays and cook as much as possible. That's great. I'm just saying if there's a handful of things or even one thing you can do days or weeks before and that's one less hour you have to spend in the kitchen. I think that's a huge win because the whole purpose of you being with Thanksgiving or Christmas or whatever and having family and friends you're supposed to be part of the gathering. You're not supposed to be the one catering the gathering. So if you've got to do some of that cooking, try getting ahead of it by a couple of days or a couple of weeks. All you got to do is warm stuff up. That is today's just the tip. All right, now it's time for this week's just the tip segment. And for this week's just the tip segment, I'm going to talk about wine briefly. And I want to throw all the disclaimers out there on the front end. I am not a wine expert, I am not a wine aficionado. I am simply someone who enjoys wine. Like God, Michael Scott from the office when he swirls around a white and smells and says this is a nice white wine. So I'm slightly above that. But that's about it. But one of the things I did learn when my wife and I were fortunate enough to go to Napa. And then I also learned this from when I cooked in restaurants and talk to the sommeliers that we had on staff who were actually blind wine experts, was oftentimes not always, but oftentimes, if you can find a wine that is made from a single vineyard, you are often going to find that the winemakers are able to give those grapes a little bit more TLC a little bit more care. And they're able to have a little bit more control over the growth and the quality and the time to select and the whole process. So if you are in, in a wine store, I would highly recommend taking a look or asking whoever is there. If they can point you to any wines, whatever, whatever variety you like if there's Pinot, or cab or, or mirlo. But don't don't tell anybody on sideways movie to drink for a while. But anything any any wine that you like, is see if you can ask, Hey, do you have anything from a single vineyard and two of my favorites are Hyde. And Barnett and Barnett I am partial to simply because I was able to go to that vineyard. It is way up in the mountains in I believe st Halina near Napa. And we were actually there and got to sit on like this, this little table area that just overlooked right into the valley of Napa Valley. And as we were up there, it was really sunny out and it was warm when we had our jackets off. And then all of a sudden, all these clouds rolled in and they rolled into the point where like we could barely see each other across the table. It was like the craziest thing that I had ever seen in my life. You could not see down into the valley anymore. With your jackets back on it was really cold. And then 2030 minutes later, it kind of passed through and you could see each other easily again and see back down into the valley again. That was always a really neat experience. So my recommendation again, with all the disclaimers that I am not a sommelier or an aficionado or an expert or anything like that is sometimes not always but but sometimes. If you look for a single vineyard wine, you can often find a little bit higher quality and a little bit more well rounded and balanced wine because those wines makers are able to give those grapes and the whole process a little extra TLC. So that is this week's just the tip.
All right, in this week's just the tip, I'm gonna give you a cooking tip that should help you around the holidays or even as the months are colder, and you just want to do something fun in the kitchen. So this week's just the tip is going to be about if you would like to make some version of your own fruit, jam, jelly, compote, whatever you want to call it in a very loose, broad culinary term. I know all those specifically are different things. But just for the average home cook, this is what I would suggest you pick your freight favorite fruit or berry. So it's wintertime, so maybe something like apples would be really good. I love doing this with strawberries, you could do it with cranberries, raspberries, blueberries, blackberries, whatever you want, you're gonna take a set amount of that. So whatever it is, whether it's a pound or two pounds, or whatever. And the more precise you can be on weighing this with a scale, the better it's going to be. So if you have a scale that can do this in grams, or the more specific the number can be on a scale, the better is going to be for this. So let's say you take, let's say you take 100 grams, which is a small amount, but just for easy math, you take 100 grams of of a of a fruit, you're going to take 30% of that weight, and add that amount of sugar to it. So if you have 100 grams 30% of 100 is 30. So you're going to take 30 grams of sugar, so you have 100 grams of fruit, 30 grams of sugar, and you put that on a stove with some salt. And you're going to probably need to add a little acid like lemon juice, or maybe some apple cider vinegar if you're doing apples, something like that. And you're gonna cook that and simmer that down stirring enough so the sugar doesn't burn. And what you're going to end up seeing is that's going to turn into just the most delicious fruit yumminess that you've ever had. And if you want you can jar it for later to preserve it, you can freeze it, you can just gobble it up, do whatever you want. But that will go great on toast in the morning, it will go great on ice cream in the evening, it will go great with a spoon right in your piehole whatever you want. So that is a very simple thing. It's a it's a kind of a rough, you know back of the napkin recipe but take your fruit, and then take 30% of that weight in sugar, put the two together, add some acid, add some salt, stir heat on, you know medium, medium low heat until it cooks down to be the consistency that you want. And it's going to be a really simple, amazing thing. The only bonus, just the tip I would give you is sugar and fruit when it's hot like that turns into lava. So be very careful not to get any on your skin. If you have kids around in the kitchen, and they're going to help you be very, very careful. So nobody has any severe burns or you don't want stuff splattering, God forbid something like that gets in your eye or anything like that. So just be very careful with that. But no need to be scared. Just be mindful of that. So that is this week's just the tip. All right, in this week's just the tip segment. It's another food just the tip. And it's a super simple one. But it has served me well over the years, especially with a young daughter. One of the things I didn't know I loved until I had a daughter was pancakes. And I like pancakes fine or whatever. But a lot of times they're not super flavorful. And I as a shocker don't particularly love the taste of butter. I don't mind it if it's in a sauce if it's part of a tomato sauce or, you know, maybe if you put a little warm butter on top of a steak or whatever but by and large if I had a choice, I would always reach for olive oil instead if you're at a dinner table and there's bread that comes to the table and butter or bread that comes to the table with the oil and vinegar mixture. I'm always going to want the oil and vinegar mixture but I digress. So pancakes I never really love pancakes because they were usually drowned in butter or syrup and they were just kind of hold on. So once my daughter got old enough to start eating solid foods and having fun with with food, we started making pancakes together and the branded pancakes that we usually just make to make it super simple is a Kodiak and I've had that as a sponsor I wish I had last season. They are great Kodiak does a ton of like kind of protein focused products, oatmeal pancake mix, make at home like oatmeal and protein bars. Kind of like Bear bites, which are like crackers really, really good stuff. Awesome stuff. But we get these. They're their pancake mix their chocolate chip pancake mix and it's just delicious. But this applies to kind of any pancake mix is when you mix it and you mix it with the water and you get it to be the consistency that you want. Then let it rest for about Five minutes before you put it in the pan. So what I'll typically do is mix it up, and then let it rest, turn the flame on, on low, get my pan on, you know warm. And once that's good and heated then I'll add my oil spray or oil to the pan or butter to the pan to coat the pan. And then I'll put my pancake mix in, but I let it sit three to five minutes, maybe even seven minutes. And the reason why is that baking powder, everything else is in the pancakes, letting that rise get fluffy because you just whisk the hell out of it. So letting the air get all in there, letting all that happen when you then put the batter into the pan and are gentle with it and don't keep slapping it with a spatula and just turn it once if you can. You're going to find yourself that you have a really thick and super super fluffy pancake like exponential exponentially more fluffy than you've had or exponentially fluffier than you've had before. So that is this week's just the tip. Oh