New Sorbet Flavors! Caramel Cookie Bar! Lemon Candies! FREE RANGE MEAT VLOG

What's up, guys? Kind of feel like deja vu ever since my eyes have been messed up. You know, I just spent most of the week in bed, and then I get one or two good days where I can come down here and work on some new stuff. But, uh yeah, I mean, my life's been pretty miserable. You know, just work and sleep in bed, and that's it. But, uh you know, I have stuff to look forward to in the business. Uh been excited to talk about the new sorbet flavors we have. That's a big thing. My guys did an amazing job uh making the Iberico pork sausages. We have some really delicious tiny breakfast sausages, very nicely made. We finally got the right attachment on the the sausage stuffing machine, and they turned out really, really nice. We'll show you guys that. New sorbet flavors, breakfast sausage. Uh my guys just finished a lemon candy, which I'm excited about, and basically the only natural candy that kind of exists. And also, we have a new bar, and this new bar, the focus was really, can we make this really delicious? The focus of this bar was, you know, really focusing on focus fo- How many times am I going to say focus in one sentence? Uh I'm going to start making up words, focus. Focus. Uh so, this bar, we're really putting a lot of effort into each individual component and making it delicious. So, instead of just putting like raw macadamia nut butter, you know, we caramelize the macadamia nuts. We did a few culinary secrets here and there. Really trying to make every single ingredient special in the bar. So, we'll show you guys those, too. Um the stuff that's on the website as of right now as I'm talking this video is the sorbet flavors. We also have to do apple this week, which there might be a problem because I didn't get my produce order in. So, I don't know if we'll be able to make it. I might have to order lemons from someone else so that apples don't go bad. But, the apples should be fine in the fridge, and they're under ripe anyway. Um So, my that might have to wait till next week, but yeah, all the sorbets are made with fresh organic fruit. And I feel like that's a secret because when you order frozen fruit or other the quality of the initial ingredient is the most important thing in the flavor of the product. So, the fact that we ordered, you know, I don't want to look at the invoice. It was probably something crazy like $800 worth of pineapples to make the sorbet. So, not only are we using the highest quality ingredients and making it affordable, it it's direct from us to you guys. That's why we're able to do it without, you know, having seven middle men and doing a crazy profit margin. That's what all these other companies are so greedy and stuff. Uh but yeah, a lot of a lot of new things I'm excited about this week. And also just um you know, stuff going on. Not too much cuz I haven't I can't work haven't been physically working that much. Imagine if I was healthy, I'd get all this stuff I'm talking about this week done in a day. Um I have to fix the screws on the roof. Just take out the old metal screws, put in new metal screws cuz I mean metal roofs screws supposed to be replaced every 10 years. This is like 40 years old, and there are some leaks. So, because of those leaks, I decided, hey, we'll go up there. We'll replace the screws. Also, got we got the reefers installed in the back. I will show you guys that. Uh we got the reefers on the freezer. That kind of saved our freezer now. No more stress about the freezer. And we also uh I just did some plumbing work today. Uh nothing too crazy. Just fixing some leaky plumbing. This The building has a lot of maintenance, and um if you uh if you're able to Oh, one of my Amish buddies just called me. I forgot I was supposed to go home on my computer and do the inventory, so he can call me back. Um so, let me go on my computer real quick, and then we'll get back to talking to you guys. Yeah, I just got off the phone with the dairy order. So, reminded me that we're making mozzarella sticks, too. That's going to be cool. And another thing, I'm always doing something, so we got this grain mill from an auction that I was really excited about, but the auction got the brand of the mill wrong. So, I'm like calling up this mill company like, "Hey, do you guys Can you How do I trans How do I change this mill from this to this?" And they're like, "That's not our mill." I'm like, "What do you mean? The auction said it's from you guys." And they said, "No." And they said And then they explained there was actually a plate that said a different company. So, the problem with this fresh grain mill is it's like a masa mill. It's like set up differently. So, we'll put some wheat berries in there and try to grind them. So, we might have fresh pasta, but uh not fresh pasta. We might Well, no, yeah, well, fresh flour for pasta and fresh flour freshly ground flour for the bread, but um I don't know if that's going to work out. Kind of dark in here. You can't see. Ice cream machine's there. They did just make a batch of some baked goods, but they threw them in the freezer real quick, so you know, just trying to keep stuff as flavorful as possible. As soon as we bake it, cools off, goes right in the freezer. A few things in here to try. I don't even know what this is. Probably just some regular jerky. This smells good, man. Our jerky is like paper thin, so it really melts in your mouth. And you can eat a lot of it. I'm not sure which one this is. It's hard to tell cuz like our jerky machine does smoke them a little bit, so it smells like smoky to me. That's just plain raw jerky. And it's crazy to me how good this tastes compared to like I'm surprised the raw tards haven't done this. Cold smoking raw meat. Delicious. This one looks like there's something on it. As bad as my sense of smell is, that is a lot of coriander biltong. That's good. That's good. Yo, I'm happy about that. We changed our biltong recipe and started slicing it thin instead of letting it dry out thick and then slicing it thin. Oh, that's good. Little spicy. Little spicy kick there. I think that's just cuz we use so much coriander. Or that piece had a lot on it. This piece has less. I like the first piece more. Yeah, that's weird. Some of these have like a lot of spice, some have little. The secret tasty bar. So, we tried this I tried this caramel nougat bar made by a company and it was really delicious, but I didn't think I was going to be able to get something close to it because they use peanuts in it and peanuts have like a very nostalgic flavor, but this is pretty good. Speaking of peanuts, another product that we're going to do, just like we did have the crackadamia, the roasted and salted macadamia nuts, we're going to try doing that with some peanuts and see how they turn out. Even though peanuts aren't that healthy for you, you know, if we get raw organic peanuts and try that, we'll see how it turns out. Just like a nostalgic treat once in a while. So, this is caramel cookie crisp protein bar. Our chocolate chip granola bar, which might seem similar to this, does not have protein in it. So, we also have a the all the collagen crisp bars, we have white we have I'm trying to remember the hazel the I'm looking at them on the wall here, but there's no labels on them. There was dark chocolate hazelnut. There was white chocolate macadamia nut. There was banana walnut, and then there was maple pecan. I'm pretty good, right? Pretty good, right? Dark chocolate hazelnut, white chocolate macadamia nut, maple pecan, and banana walnut. So, none of those flavors were like cookie dough. I guess out of It's this So, I guess this is kind of like a warp between the collagen crisp and the chocolate chip granola bar, but there's also caramel in this. So, our Twix bar, too. Which, by the way, we have a Twix bar, or I can't say Twix, but it's similar to Twix. Uh some vegans reported me to Twix. Like, boohoo. And then um Twix We also have a raspberry Twix, too, which is new. But, that's a whole different story. Ooh, this smells good. It's delicious. What I don't like is I wonder if there's a way to prevent the caramel from taking the crunch out of the quinoa crisps. Because I think it might have to do with the vacuum seal. I think we might have to wrap these in paper. Oh, it's so good. I think this is the best tasting bar we've ever made. But and I'm picky. So I guess we can put this in our collagen crisp bar category. But the flavor would be chocolate chip caramel cookie dough or something like that. This is golden. This is fire. So it's a balance of carbs, fats, sugars, and protein. Now you have and it's really calorically dense like two of these will get you through the whole day. Guaranteed. And any of our bars guys if you were ravenously hungry maybe you'd be able to eat three of them but since they're so high quality with organic natural ingredients and it has you know it's dense. It has fat. It has protein. It has carbs. And it's like they're dried foods. So they're very calorically dense. I promise you any of our bars you have you won't be able to eat one or two of them will keep you satisfied for the day. As delicious as this is it's so dense like I can eat another one. Cuz it's delicious like I do want another one but I am satiated. The difference between that and all their other bars is I put so much trial and error into those. Not too much, you know. A decent amount of trial and error. You know? Maybe we made it like two dozen times. Nothing too crazy. So after exploring like organic candy options from like our organic distributors, I was kind of disappointed. I was like, "How come no one makes just a natural lemon candy, which is honey and lemon?" And it took a while to make this, but we have a lemon bone broth candy. Now, keep in mind, guys, it's still mostly honey. It's mostly sugar. You know, the gelatin and bone broth content of this is not too significant, but the point is, this is the first organic candy minimal ingredient kind of ever created because the only ingredients in this are lemon, honey, sugar, and um and broth. And the only reason there's sugar is because we use confectioners' sugar on the outside to kind of um to kind of dust it and coat it, which we won't use in the future cuz it's really sticky anyway. So, when you put this in your mouth, first it's like hard, but if this warms up to your mouth to room temperature, you can kind of chew it. So, very sweet honey flavor. Might I'll try to put more lemon in it next time. Yeah, it's basically like a natural honey candy. We'll put more lemon in it next time. And um to me it's like a Starburst because of the texture. But it is really sticky, so I like to suck on them and like just suck on them like a hard treat because if you try to bite this, even though it's soft, it's very sticky. Very sticky. So, we have a batch of these candies. I don't know how to price them. I want it to be affordable, but I think the ingredient cost is really low, but the labor cost is what's high because you know, these are individually wrapped and made by hand. So, I was trying to figure out like it seemed like other companies are charging 10 cents for a piece of candy. So, I was thinking, you know, 25 cents or 50 cents a piece. A dollar would be crazy. 50 cents I think is even crazy. I think we'll start with 25 cents a piece. I got to see it it's all labor. I didn't ask my guys how long it took them to make that, but I'm basically going to just rule out the ingredient cost there and just figure out the labor cost. That's my plumbing work today. Thank God for ProPress. Some leaky valves. Yeah, that candy is really sticky. Definitely don't uh definitely don't buy this if you need to go to the dentist soon. So, it's like it's like a hard candy, but again, as soon as it warms up in your mouth, can bite it if it doesn't get stuck. I don't think there's anything super new in here. This is just the fresh ground beef that we have this week. We do try to keep some ground beef fresh because I think one of the uh one of the packages that people order, I think there's some fresh ground beef. There must be a reason why guys are doing this. But we can do fresh meat every week for you guys. It's just people don't want to people don't want to pay for it and the raw primal dieters are the worst group of human beings I've ever had the pleasure of doing business with, so that's that. Yeah, this is the newest product. This is the the prime rib. The problem is it it oxidizes as soon as you slice it, so you know, yesterday this was like a really beautiful rare red color. And that's the main downside of not using nitrates in the meat. Like yeah, we're natural, we're organic, but you know, it turns off the customer when they see a gray piece of meat. See, here's the Guys, when I'm telling you my employees spent like half a day peeling kiwis to make that sorbet, I'm not exaggerating. Now, let me I do have a shirt I can put on so I can maybe bear the freezer a little longer for you guys. So, yeah, a lot of lot of new exciting stuff. Lemon candies, chocolate chip caramel cookie bars, well, protein bars. We got that that biltong and that raw jerky is something we've had a while. My prices must be too low cuz me having all this stuff and being broke does not make any sense. I guess it does if people are stealing from me every week, but that's a whole debacle. Whole different debacle. This shirt smells like diesel fuel because when those reefers turned off uh those reefers turned off cuz we ran out of fuel a few days ago. And I was just spilling diesel everywhere. This is the shirt I was wearing and I left it on my chair to dry because it was pouring rain and we got soaked out there. Um which also reminded me of what I was supposed to say at the beginning of the video. We did have some egg issues because our farmer was bootlegging some packaging because our package of foam got seized and we ran out of the foam containers for a little while, but the foam shipping is back. We replaced a lot of eggs. It was so bad I was going to make a video on it, but I just, you know, wasn't feeling good and wasn't blogging, so uh we sent out at probably like a hundred replacement boxes of eggs for people that got broken eggs, so uh if you guys did get a box of broken eggs and I missed your email or something happened uh please let me know. I'm I still haven't caught up on the Foods emails. Really bad. Really bad on the Foods website. So many people are filing chargebacks. Part of the issue is that people are placing an order for eggs and adding other stuff and we can't ship them separately. But once we move to the once we move to the new website for Foods, too we'll try to sort that out and make sure that we people are going to have to pay We'll We'll work it in where people are going to have to pay like an extra egg shipping fee or something. I'm not going to show you guys the reefers outside, but you'll be able to see them right over here when we walk in. It's crazy cold in here. So, this is what keeps front refrigerated trucks cool. This is on the inside of the trailer blowing cold air in. So, it's super freezing over here. My guys are complaining really bad of how cold it is in this freezer now. -19 That might be correct. It's bad in here. Look at that. Beautiful grass-fed sewage vat. Haven't been in here in a while like this. But you know, we always have good stuff for you guys. Some of my favorite fresh bone-in ribeyes every week. Those look good, man. Those look good. We're actually low on these, so but bone-in ribeyes don't actually sell too much compared to the regular ribeyes. Oh, man, it's cold over here, but I'm really happy for these. You know, we have the We have the breakfast sausage patties here somewhere. Um, but I'm really happy we got them in the sausage casing now for breakfast. Really, really delicious recipe, guys. Oh, here they are. Here are the So, whether you want raw sausage patties or sauce or the in the casings, we have natural lamb casing. Guys, please buy these pork chops. Uh, we might do a sale on the Amish pork to liquidate everything else cuz we're getting some more pork in this week. It is so cold in here. I got to get out of here. This is bad. Oh. So, that's the bread we just froze today. Those are our walnut vanilla cinnamon rolls. We have to um, those didn't rise as much as they should. We got to fix those. But guys, if you haven't seen the amazing selection of stuff we have on pure sourdough, you absolutely have to. It's it's amazing. I'm going to take home a mushroom prosciutto pizza if you guys aren't going to buy them because they're delicious. They're worth dumping your girlfriend for. But the reason I'm in here is to freeze into an icicle. I don't know where my guys put the So that's orange. I don't know where the pineapple sorbet is. What's that? Garlic herb butter. Staying nice and cold in here. Where is it? Oh man. I am not in the mood to try to find this. Yeah, just my guys like they completely reorganized stuff. They do an excellent job. I would have never expected them to put the pineapple right here in the middle. So that's the pineapple and I'm guessing the kiwi's around here somewhere. The thing about that kiwi sorbet is like you know you could see the little specs of kiwi seeds in there which is pretty cool. But let me just um honey ice cream. Well, technically all our ice cream is made with honey. Everything's made with honey now. There's no sugar. Fresh English muffins, hamburger buns, really delicious stuff. I'm going to take some bread home. Oh, it's cold. Oh my god. Holy [ __ ] Oh. You will [ __ ] die out here. Oh. Going to [ __ ] die out there. Holy [ __ ] Well, that's bad. That's bad. If you thought 0° was cold, try 0° with the wind blowing in your face. Yeah, so we're taking home. I I pretty much eat the same thing every day. But, I try to add some variety here and there so I don't completely lose my mind. It's just sometimes, you know, I get a headache or get a migraine or something if I if I go off, so I I haven't been feeling it the last few days. I think it's cuz of candida, so I'm bringing home a fresh bottle of the natural probiotic. Um we have some of the the growth hormone peptides I ran out of. Just chocolate chip cookies. I have those at dessert every meal. Actually, haven't been eating as many cookies as I normally do. I just don't have the appetite. We're going to try to have some breakfast. We usually don't eat breakfast. We usually skip breakfast, but those these sausages, guys, are so delicious. Like I put so much effort into them. Like everything we we use the highest quality organic ingredients. Um these breakfast sausages, you know, we went for a classic breakfast sausage flavor. Uh we use maple syrup and and sage. And there's a little thyme in there. There's a little rosemary, but the main thing that gives breakfast sausage its flavor is the sage herb, so we have that in there. Few secret ingredients. Not sure if we got to add all the secret ingredients cuz I usually forget to order things. Uh but um those are really delicious. I I I like that a lot. Uh very very palatable. Very palatable breakfast sausage. Really delicious. Only person business selling that quality breakfast sausage made with Iberico pork. It's a really, really, really, really special product. And the fact that we're selling it at that price, I promise you any other business would be double or triple the price. I promise you. So, as soon as you guys bought, we're going to lower I'm going to lower the price on all the Amish pork because we're getting in some fresh pork this week from another farmer, which probably be about the same, but maybe a little different. I just want to make sure that because we don't sell that much pork, I don't like combining the pigs. Like with the beef, we go through so much beef, you know, beef is beef, you know, the cows are different cuz we're doing local grass-fed beef and depending on the breed, how much what type of grass it was eating, it's always different. It's always different. The pigs though, because we don't sell I guess the beef is somewhat consistent though. Like you could tell the difference week to week, but for the most part, um especially on the ribeyes. Ground beef not as much, but with the pork, since we don't sell that much, you know, um we do want to go through all of the pork and then restock it. You know, which isn't ideal, but you know, maybe when we get you know, maybe when we're moving more than a few pigs a month, we can um we can just keep keep it all mixed together, but I'd rather just do it separately right now, so. Uh I think that's everything. I got to put uh I got to put that stuff some things on the website. We got to make a lemon candy product. We got to make a uh the maybe we'll add I don't know if we're going to add I think we'll add that as a flavor to the collagen crisp bars, but cuz that's technically what it is. It is a It is a collagen crisp protein bar. I'll add it to the drop-down list on the collagen crisp bars and I'll put like new caramel cookie dough flavor. The lemon candy will be a separate thing. Although I could technically put it with the other hard candies we have, too. But that that pineapple sorbet it's good. You know, I wish I had a sorbet shop in the city or something because the texture of the sorbet like out of the machine consumed within a few hours is like it's different than after you freeze it in the freezer. There's just no way to keep the You just can't keep that texture. It's impossible. Once it like freezes hard, you know, I mean, it's going to melt though otherwise, so Yeah, I mean, I've been saying it for a while. Hopefully this got God willing this year this pasta machine gets fixed. Now, we'll probably have the potato chips up and running before the pasta machine, but we'll see. Got a lot of stuff to do, a lot of things to to try to focus on, so it's just a lot, you know, cuz you're it's very difficult to you know, we're we're trying to maintain and improve the quality of the existing stuff we have while at the same time trying to do new things, too. You know, so here we have uh yeah, here's the here's the boxes of peanuts over here. Maybe we'll have time to do that. My guys just don't have enough time, you know. Oh, that's the other thing since you guys don't really you guys don't buy enough of my organic sourdough bread crumbs. It's crazy, dude. If this was in Whole Foods, I would have sold a billion of them already. No one is like making bread crumbs from sourdough bread that high quality. But we figured, "Hey, let's make some mozzarella sticks." I don't know how I thought why I why I said let's make mozzarella sticks, but I did. So we got you know, the local fresh mozzarella from the farm. We're going to cut it up into sticks. Just flour, egg, bread crumb on the mozzarella sticks. Going to be crazy. It's going to be really delicious. So, that's cool because, you know, we can just freeze them and then you guys can fry them or cook them however you want. But, they're going to be raw. They're not going to be fried. I think most of the time when you buy mozzarella sticks from like a and that are frozen, they were already fried at least once. We're not going to do that because, I mean, we don't even if we had the facilities to fry mozzarella sticks. I feel like you could just throw them in a pan. Like a like a ceramic green pan that's slightly nonstick and just fry them in a pan. And that'll be like the same as, you know, the deep fryer, pretty much. And there's no reason for us to do that because I don't know. It's just way easier on our end from a production standpoint to to just sell them frozen and you can fry them or bake them or do whatever you want yourself. I'm just not sure how they'll turn out if you bake them when they haven't been pre-fried. So, yeah, that's cool. We're going to do mozzarella sticks, which kind of gets me thinking about, can we do chicken nuggets? I've thought about things like chicken nuggets and meatballs for a while. Um maybe we'll try to get them done soon. You know, we're always doing a lot of new products. We have a lot of stuff to do. Um I think meatballs are way way it's like we should have done meatballs centuries ago. A nice a nice beef and Iberico pork meatball, that'd be really cool. That'd be really cool. It's just a lot of work, you know, you got to when doing this high-quality stuff, you know, you got to order all the ingredients for it, get the recipe down, make sure it's good. But, we have pretty much The meatball's not too complicated because we have everything we need. We have the high-quality sourdough breadcrumbs. We have the corn and soy-free pastured eggs. We have the pork, the beef. We could just do that. We could just take the pork, the beef with the eggs and the bread crumb and I'm sure that'd be delicious. Uh but I think I want to add a spice mixture and make it really special. Just maybe a little onion, little garlic, high quality. Maybe some fish sauce and uh for the secret punch in there. Or some coconut aminos or something. So that's cool. We can definitely do that and then um now that my guys are doing the sausage, I think we're going to really start We got to bang out some the first batch of hot dogs we make ourselves would be cool. Um the Iberico breakfast sausage is raw. The hot dogs are supposed to be smoked if we do make hot dogs. I'd rather keep the sausage raw to give people the option of doing whatever they want with it, but and our smoker doesn't really cold smoke that well, but it can. I'm not really sure. I I don't know if it has a cold smoke. I'm not sure what really temperature is in there when it's cold smoking. Uh we got to figure that out though. We have to put a batch of sausages in there. See what happens after, you know, an hour or two. Cuz it's it's not really I don't know. I should have probably just got an American smoking machine. I got to keep an eye out for one because this Chinese smoking machine, it's not as big as I should have gotten one and it's also just not that it's this you know, it's when you go when you buy Chinese equipment like it's made to do one thing. You know, we bought it's a hot smoker that we're trying to cold smoke in, so if I'm sure if I bought a cold smoker from China, I'd I'd be having a lot easier time doing it. You know, you got to really be specific and tell them you know, what you want. You can't just buy a hot smoker and expect to be able to smoke in it at a cold temperature, too. Um I think I did ask them though. I said, "Hey, can you smoke it, you know, 120 or whatever?" So, yeah, what we're going to do some more when we we have to restock the hot dogs soon. I wish I had them restocked for 4th of July. We just didn't have the hot dog stuff we're working at the time. I wanted to do like a hot dog giveaway as a joke for pride month for June, but that didn't happen. And we didn't really get to do too much hot dog promotion even though I think my hot dogs are like the highest quality and tastiest hot dogs that have ever existed, but that's another thing. We have um we just got this new bowl chopper in. And all all the there's certain products that you need to be emulsified like mortadella and hot dogs, so we can now use that machine to emulsify them cuz previously, you know, the hot dog that we sell it's not like that classic hot dog texture and the reason for that is because it's not emulsified. So, we're going to try to use our high quality recipe and emulsify it, too. If we can get that bowl chopper running, which I don't know. It's kind of a pipe dream. You know, I bought a $50,000 bowl chopper for $200. Say a prayer that it works. Um I reached out to the company for parts for it and they were like, "This was discontinued 30 years ago." I was like, "I could have guessed that one." Um that's the big problem with machinery. I- if if the reason you generally want to especially if it's older if it's older and it's in really good condition, it's still a risk buying it because that pasta machine looked brand freaking new and I bought it and it's still broken. I can't fix it. This one did already look beaten up, but yeah, meat I think we could do the meatballs pretty easily. I'm not too worried about that. Um the time consuming There was a meatball machine I was actually going to get from China. I was like, "That's cool. Just put the meat in it and it just plops out meatballs." Um we'll try that. It's just a lot It's going to be a little bit of labor and kind of a pain to freeze them. Cuz what we're going to have to do is we're going to have to form them into a ball by hand and then put them on sheet trays and freeze them in the freezer and then vacuum seal them so they maintain the shape. I mean you know what? We should just sell it as 1 lb. We should just sell meatloaf mix. You know, meatball mix. I don't know. Maybe we'll do both. Maybe what we'll do is we'll sell meatball and meatball mix. The meatballs we'll charge for the labor and the mix we won't. So you can buy like 1 lb packages of meatball mix and form it yourself which will be a little cheaper per pound or we'll charge like a dollar or two more a pound to form it into balls. I think that's what we'll do. We could also we could sell them raw or what we could do is we could do meatballs in white tomato sauce. Well, you guys can make this stuff yourself if you want it, but I have a feeling like if I made like a meatball in white tomato sauce in the jar like imagine if we fried the meatballs and then put them in a jar of white tomato sauce so all you had to do was like pour it on your spaghetti. That's kind of cool, but I think that's a bit above what we really want to do here. That's too much. That's like getting crazy. Like at that point you just open up a open up a restaurant and make the pasta, too. But yeah, those are some I guess maybe we'll do that. I don't know. I've been wanting to do those for a while. But that got me on that Well, the first thing I mentioned was I didn't even get to yet is the can we do chicken nuggets? I think it's just too labor intensive. Another problem is if the meat is so expensive. We're We're restocking some chicken next week. I think if we have we're going to have a lot of dark meat cuz we have we we we we selling more breast than anything. So, I think what we might try to do is we'll take the dark meat, we'll grind it up into the ground dark meat, and then maybe we'll try to make some chicken nuggets. I just don't know if what the best way to go about that is. If there's like nugget molds I should buy or you know, if we just use some molds I have already to make like cube shapes and then maybe what I'll I mean, I have so many silicone molds like why not just use the existing shape instead of buying something special for nuggets, but um I think that'd be the only way to do it. I think you'd have to put the chicken in a mold, freeze it, and then bread it, and then freeze it again. Now, I'm I'm 100% comfortable making like mozzarella sticks and chicken nuggets for you guys, but I'm not comfortable frying them. I'd rather I'm cool with like making the nuggets and breading them and that stuff, but the mozzarella sticks are one thing because cheese does not hold moisture that much. Like if you have a mozzarella stick that was breaded, like the breading is not going to get that soaked from the cheese, but for chicken, it I feel like it will be. Maybe not cuz it's frozen. You know, I'm wor- what I'm worried about is, you know, you bread you you freeze the chicken, you flour, egg, bread, flour, you know, egg, bread, whatever two maybe one or two times, and then you freeze that nugget again. I guess I guess at the end of the day, we just got to try it out, see how it turns out, see what we can do. You know, the concern is when when you're And all I mean, I think all these products, for the most part, they are they're kind of mediocre, and they are um did I forget my pizza in there? Did I forget my pizza? They are all pre-baked, you know. When you buy frozen mozzarella sticks, when you buy meatballs, it's for a food safety thing, too, you know. They don't want you buying raw stuff and getting sick, but then it's it's overcooked to hell and back because the FDA and USDA the FDA and USDA have crazy requirements for food temp safety, you know. I'd rather sell the meatball raw than be required to take it to 180°. Because if I sell you a raw meatball or a raw chicken nugget, and you can cook it yourself, it's going to it's going to be way more moist than um than me cooking it and you reheating it, basically. So, there's that part of it, too. But, I mean, we don't do stuff legal anyway. Since we sell Well, technically it is legal, but because we're so small, because I'm selling directly to you as a direct online retail market, I can take my prime rib to whatever temperature I want and sell it to you. I'm not subject to those requirements because I'm not selling If I tried to sell Now, I can't sell my prime rib or my roast beef to a supermarket. I can't send it to somewhere and then sell it. If I sell directly to you, I can put my food at whatever you know, cuz how else would a restaurant cook a steak rare? They couldn't. Why is a restaurant allowed to cook a steak rare, but when you buy deli meat in the supermarket, it has to be cooked to hell and back? It's because those FDA and USDA guidelines only apply to wholesale and distribution. It's probably something Oh, there goes my pizza. Probably something most of you guys didn't know. So, when I joke and say, "Oh, it's illegal." Well, it would be illegal if uh someone had like tried to make a product like if I tried to do that and sell to Whole Foods, I couldn't. I could not you know, sell um sell 135° chicken breast to Whole Foods, which is probably you know, chicken breast perfect temp is probably around 140. Which, you know, is where you you the chicken or pork or well, mainly chick- You want chicken to be cooked all the way through just barely. You want it to be all the pink cooked out. And if you can get the chicken to the point where all the pink is barely cooked out, you'll have the most delicious and moist chicken breast. The problem is that's a really fine line of if the chicken's even a tiny bit underdone or raw, it's kind of gross. Like it it really ruins the culinary aspect of the dish. Pork is different. Pork you can go a little lighter, but that's enough rambling. This is probably a 40-minute, 50-minute video at this point, but uh you know, despite my health issues, despite me being in bed most of the day, I mean, I almost have a headache right now. Um but you know, I'm glad we're still able to um to to do new stuff every week and to keep things going. And hopefully, you know, I mean, I was hoping to have my own farm at this point to be doing everything myself. You know, milking the cows myself and all that stuff, but you know, sometimes things take a little longer. You guys got to call up Dr. Debona to tell him to write me my [ __ ] check. Can end the video on that note.