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Here is what I'm saying on the cheese dip thing.

You automatically, if you are, so for instance, Buffalo cheese dip, I don't even, I'm just, these are generic terms, right?

Everybody's got different names for all this stuff.

I'm talking about straight cheese, right?

Like, it's a queso dip.

There's nothing else that you've added to it.

It's cheese versus salsa.

Now, there's many different varieties of salsa.

There's like the mango salsa and there's a, you know, different flavors. Your standard salsa. Now there's many different varieties of salsa. There's like the mango salsa and there's different flavors.

Your standard salsa.

Look at this.

He's Michelin Star chef Clay Travis all of a sudden.

He's like sometimes mango salsa, sometimes salsa verde.

We all know it's the red tomato sauce.

Red salsa.

Standard salsa.

I don't want to complicate this with everybody giving like all their secret spins on dips that add different things to it.

There's cheese and there's the tomato-based salsa.

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