Hello. Hi John. Hi John. Hi, Merlin. How's it going? Super good. It's early. It's early.

Oh, geez.

Just barely had time to splash some water on my face and eat half of a cold sausage.

It's kind of de kinsian.

Hmm, mm-hmm.

Please, sir, may I have some more cold sausage? Be careful what you ask for.

With the Jew Fagan.

Here's a question for you.

Yes. This is probably actually a question for you. This is probably actually a question for Don Shaffner.

No, I'm happy to speculate.

How long can you leave like a pan of cold grease on the stove before the grease goes bad

before it gets rancid.

Strictly speaking, so I'm thinking there's two angles here. One angle is that like you made some lamb or something.

How many days is it before you really want to be careful

that you don't put your spoon in there and accidentally lick it?

Well, I don't think it's, I don't think it's going to go bad in the sense of it.

But what becomes hazardous? Like you wouldn't want to like pour that into a coffee cup and then like, you know, drink out of it.

I'm not sure that hazardous is the standard. I think it is more it's more

taste whether it becomes because you know butter sits out it never goes it's not

going to get bad for me part two my part two was that like I reuse Greece I'll reuse some Greece.

I'll use I've recently moved to Lard.

You reuse the hell out of some Greece.

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