The

The Sorry, speaking of Krispy.

Oh, yes.

I do have a food recommendation for you, Paul.

Oh, get, lay it on me. I don't know if you've you, Paul. Lay it on me.

I don't know if you've ever made crispy fried scallions.

Okay, I have made scallion oil, and the byproduct of making scalyon oil is that there are

fried scalyons in it.

Is that, is it basically what you do?

Yeah, that's what I'm talking about, because I've been using that scalyon oil on pretty

much everything. I've just put it on

rice and it's delicious. I love, I'm glad you brought it up because I love to talk about it.

It's such a delicious thing. That is the secret. We make lomain noodles with it. And, oh, you just do a little bit

of the oil. You do, we put some miso or some, like, I forget what the name of the Korean soy paste is,

but we'll use that sometimes.

And what's the other thing?

Oh, soy sauce.

So, you know, we get a little bit of the American, great American soy product that we have.

We put that in there.

But you mix those together into like a little like sauce and then

you make your noodles and you just pour that into it and you put a little bit of that noodle water

in there. Bango, bango, scalyan oil noodles. It literally makes everything better to say nothing

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