cat talks about stuff Ep 1 - Pho

MysticMagic is trying out a new format for their content. They normally do videos on YouTube but wanted to try a podcast-style format. They will be talking about various topics, such as food, fandom, and games. They are using audio.com as the platform for now. They discuss their background as a second-generation Vietnamese American and their familiarity with Vietnamese cuisine. They focus on the dish "pho" and its origins, mentioning that there are two main types: beef broth and chicken broth. They also mention that Vietnamese cuisine often takes inspiration from other cultures and puts their own twist on it. They plan to talk about other dishes in future episodes. Hey everyone, MysticMagic here, and this is a new format that I'm trying out, that, yeah, very different. So, normally I do videos on YouTube just for fun, you know, let's plays and all that stuff, unboxings, all that, but I kind of wanted to try something a little different, partly because sometimes uploading video files just takes forever, because they're huge, but I kind of wanted to try something a little different. I've always kind of toyed with the idea of doing a podcast, that kind of thing, that kind of format, just because it's a little bit different, and sometimes I just like talking about things real quick, or I don't want to do a whole video, so I'm going to just try this out. So, this is kind of the way it's going to be. The way I normally do videos, I make them pretty casual, I don't really use a script or anything, everything's just kind of off the cuff, talking about certain topics and all that stuff. So, the podcasts are going to be kind of similar, where I'm just talking about whatever it is that I want to talk about that day, and it could be, I'm thinking anything between like talking about food topics, or talking about furry topics, fandom topics, game topics, that kind of thing, so just kind of random things that I'm feeling at the moment. I don't really do any of this for money, per se, I just do it for fun, so I want to thank anybody who wants to listen to what I have to say, and all that, I really appreciate it, and just feel free, if you have any suggestions for topics or things, feel free to leave it. I'm going to be trying audio.com for now as the format, I was playing with Spotify, but I didn't really like some of the limitations that it had, I like the format, but the limitations are kind of weird. YouTube is, it's kind of weird to do podcasts on YouTube, it's like, kind of odd. It's doable, but it's, I think it's a little odd, I don't know, I might do it on both YouTube and here, because audio, which is through, what is it, Audacity, I really like Audacity, it's just for audio.com, there's a limitation to how much I can do, so I'm going to be messing around with how I can best do it, so I can kind of keep going. It might end up changing, and I might end up improving some of the software and hardware that I have. Right now, I'm just using the mic that I have, that I got a while ago, so it's not like the latest mics or anything, I'm not exactly using the latest audio software or anything like that, so I'm still learning, I'm pretty, I'm super new to audio, this is a format that I never really played with, so, yeah, I'm not really good at video editing either, but audio editing is like, that's something I'm very not familiar with, so, but I'm mostly just using this format so I can talk about fun topics and things like that, because I found over the, recently, that I just wanted to do some more just off the cuff talking about things like this, so think of it kind of like a talk show, but it's just me, just me talking about casual things, you know, yeah, it's just me pretty honestly talking about stuff. So, for this first episode, I don't know how long this is going to be, so we're going to see how long it takes, but for this first episode, I've recently been thinking about food and all of that, because, well, I'm a foodie, so I just think about food between other topics that I'm talking about. I will have other topics this month too, but we'll see how frequently I can upload, but for this one, I'm going to be just talking about some food topics, especially since the other day, I was talking to some friends about food topics, and there were a couple things that came up, and I thought it would be kind of fun to talk about it, because I do have that background. So, just before we start, just a bit of a disclaimer, so I am second generation Vietnamese American, so my parents did immigrate from Vietnam over to here, and I am second generation, so a lot of what I'm familiar with food-wise is Vietnamese food, and since I do live in California, it's like California, so it would be a lot of Mexican cuisine, and we have a lot of, it's a big melting pot of cuisines here, so I just want to talk a little bit about some of my cuisine, Vietnamese cuisine, in the context of me being a Vietnamese American, second generation, diaspora, and my family is from southern and central Vietnam, so my accent is closer to that. I've had some people tell me my accent sounds a little Mexican, so, and I think it's because I have the West Coast accent when speaking English, so I actually live in the Valley, we don't speak, we don't have the Valley girl accent, I can barely do it, I don't know, it's just really funny, but anyways, yeah, so just for that context, that doesn't mean I know all the latest food trends, or I know all of the, you know, just the latest food things over in Vietnam, it's a little, it could be, food changes over time, so I just want to kind of put that out there, the context of food here is a little bit different than over there, and also my pronunciation may not be as good as a full-on native speaker, I do speak some, it's just I'm not very good at speaking, very good at listening, but I'm not very good at speaking, it's an interesting phenomenon regarding language, language is very difficult to learn, so some people do end up in a situation like me where I can understand it, but I can't speak it very well, and Vietnamese is very accent specific, so that's why some people stumble over the words, and I don't blame anybody for stumbling over it, no offense, but it sounds funny when people mess it up, but I, you know, I don't take offense to it, I just think it's funny, most people I've talked to, they're not offended, they just think it's really funny when people mispronounce things, so yeah, we're sorry for like laughing, but again, you're not offending us, we get what's going on. Okay, so for today's topic, I wanted to talk about pho, so specifically, it is one of the, probably the most well-known of the Vietnamese dishes, I wouldn't say it's the dish that I feel like is our national dish, like the national dish of Vietnam, I don't think it's necessarily pho, it's like, pho isn't really, like for most Thai, it's like not really Thai food, you know, from what I've spoken to from people who are Thai, and people who are Vietnamese, I don't know if pho is necessarily like the first one we would say is, you know, the food that represents our cuisine, I agree, but anyways, for most people, their first exposure to Vietnamese food is pho. I've heard a lot of people mispronounce it, it's really difficult to pronounce, I've seen some people tell me they admit that I can't pronounce it, nobody around me can pronounce it, and that's fine, I understand, but again, it just sounds really funny, so no offense, but it just sounds really funny. Anyways, yeah, it's pronounced pho, so as a dish, it basically came from more northern Vietnam, it's not really common in southern Vietnam, we don't really, it's not as common, I visited Vietnam, like way back when I was younger, and yeah, there wasn't really much pho in central and southern Vietnam, like you can find places, it just wasn't like everywhere, you know, it wasn't like the first noodle dish we would choose, there's so many other ones that we would have, I think I had way more bún riêu, which is another noodle dish, which is fantastic, I had way more of that than I had of pho during my visit there, I don't know, we just went to so many bún riêu places, I'm not sure why, but it's delicious, you know, especially with the crab, but anyways, back to pho, so yeah, it's more of a northern dish, and it's believed the origin of it might be Chinese, because Chinese noodle dishes are closer to pho than it is the others, and pho is kind of an odd one, because it, one thing that makes Vietnamese food, like one of the major characteristics of it, is that we use a lot of fish sauce, and pho is one of the few ones that don't really use fish sauce, it's really odd, there is, so just to clarify, there is a version of pho that uses fish sauce, okay, it's not that it doesn't, it's just, it's not like the main component, it's not the main flavor here in this dish, it's because it's more of a clear broth, so it's more the stock that we're getting from, which some people theorize might be, might have some French influence, due to how the French do their soups, things like au jus, and well, that au jus is not a soup, but you know, that kind of stock style, where it's very bone based, but then there's like, it's possible that it might be more Chinese inspired, especially in the north, which is closer to China in the first place, and in China, a lot of their noodle dishes are very similar, in that region above Vietnam, there's a, there's some noodle dishes that are remarkably similar to pho, especially in the noodles, so I think that's, that's like the theory, okay, but of course, Vietnam, Vietnam has this history of just taking foods from other countries, and just really putting their own twist on it, it's like, oh, cool, but like, we'll do it our own way, which I think is kind of cool, and as I'm talking more about other dishes in other episodes, we're good, we're going to kind of see that as a trend, you know, whether it be bánh mì, which is the Vietnamese baguette sandwich, we literally took, it's like, they literally took French baguette, and was like, hey, let's make it into something completely different, right, so there's that, anyway, back to pho, there's kind of two major types, there's more styles, but I'm going to say there's two major types, and then multiple styles within the type, so the two major types is beef broth, and then there's chicken broth, right, a lot of people don't know that there's chicken pho, so the beef one is called pho, pho bò, if I stumble over my pronunciations, because I'm trying to get it right, it's hard for me to switch between English and Vietnamese, I don't get Lish very well, so it's pho bò, which is literally pho, and bò is beef, that's it, and then the other one is pho gà, which is chicken, so they're just pho, chicken, yeah, so that's the two styles, between the two, I like both, I don't know, they're both different, some days I feel like having the chicken one, some days I feel like having the beef one, but a lot of people, I think, don't know that there's a chicken version, it's not as common, which understandable, it's a little bit more particular, I even here, and I live in an area that has a lot of Asian food, and I live in areas, I have access to a lot of Vietnamese food here, I'm very fortunate to have access to, even then, the chicken pho gà is really uncommon, it's not the first one that you find, you really have to kind of look, that being said, I do know of a local place that makes an excellent version, complete with the correct type of chicken, and then after that, between them would be different styles of them, and beef has the most styles, chicken really only has like the one, or maybe two-ish, it depends, chicken's a little bit different than the beef one, the beef one just has a lot of different styles, so I'll talk a little bit about each one, so let's start with the beef one, because that's the one that most people know, so it's a clear beef broth with rice based noodles, and then you have all your meats on top, like that, that's pretty much the basic of pho, and for those of you who haven't had it, definitely give it a try, it's a very nice light broth, the noodles are nice, and there's a nice chew to them, rice noodles hit a little different than like egg noodles, there's like softer, and with the noodles, there's actually two different types, there's the thick flat one, which is more of a Chinese style, that's personally not my favorite one, I find it a bit oily, because they have to use oil to make sure it doesn't get stuck, they're closer to like Chinese knife cut, sort of, but like rice, not wheat, that's a thicker version, that's usually more common in the north, and then there's a thinner version, I prefer the thinner one, that's probably the most common one too, it's harder to find the thicker one, I've noticed, so I think it's because of the way shipping is, the big flat one, you have to do it fresh, while the other one, it can be done dried, and the dried is pretty good, like a lot of places actually do the semi-dried one, there's like a super dried one, you can find in the supermarkets, it's that's passable, but really, you can get the semi-fresh one, that's the one that's kind of firm, it looks like plastic, I don't know, sounds gross, but the one that they use in the legit fall places, that one's probably the best one, and I think it has the best chew to it, both versions, both the chicken and the beef one have that one, okay, and then with the beef, after that, it becomes, where the customization comes in, actually comes in with the beef, the meat, so the meat can, it comes from all parts of the cow, they try to, I think they pretty much try to use mostly, it's like most of the tougher pieces, like tendon and brisket, those pieces that are difficult to cook, because in a soup, as in a soup, it's easy to kind of get that, to tenderize them, and they cook these meats for a really long time, usually within the broth itself, and a really good fall place will have pretty much all of them, I know some places don't, because it's difficult to get these cuts, and it makes sense, but a really good fall place will have all of them available for you, yeah, so it's like brisket, tendon, tripe, even, yeah, tripe even gets in there, let's see what else, some of the really fattier pieces, things like that, oh, and a rare steak, that's another one, and filet mignon, which is another style, the filet mignon one, that one's kind of rare, but anyways, so when you order pho, you can actually choose between which beef you want, so that actually determines which variation that you get, so when you look at a menu, and it says pho, sorry, I messed up the accent there, so if it just says pho, right, usually it should tell you then after that, pho, for example, pho bao bing, right, which means pho, the beef one, because the bao bing is only in the beef one, bao bing, which is bao, which is cow, beef, bing is, it's kind of like meatball, yeah, meatball, it's a beef meatball, it's the beef meatball that comes with it, sometimes it comes with tendon, and all that stuff in there, it's really good, if you haven't had it, I highly recommend if your local pho place has it, give it a try, it's really good, it's a very beefy kind of meatball, nice, and there's a nice chew to it, but yeah, basically you say pho bao bing, which means I want pho with the bao bing in it, and then there's other meats too, so if you go with pho with tripe, or pho with tendon, and all that, I actually, usually I order pho din nam, which I'm not 100% sure which cuts are which, I think one of them is brisket, I can't remember which is which though, I just know what to order, and I just order it, and things like that, but yeah, you can order what you want, the nice thing about doing that is that you can choose what you don't want, so let's say you don't want tripe, that's totally fine, then order, just list it out without tripe basically, which is super convenient, and you're probably going to notice that in all of Vietnamese cuisines, pretty much that's what you do when you order, you actually order, here's the dish name, and then here are the things I want added to the dish, you know, it's true for pretty much all of them, like later on, I'm going to do an episode on broken rice, that one definitely, you're basically like rattling off a list of all of the things that you want on it, that's how you order, that's actually how you order, which is super cool, I think that's super nice, you know exactly what you're getting, anyway, so back to pho, yeah, so that's kind of how you order it, the special versions of it is probably, so one version that I think a lot of people get kind of grossed out about is the rare meat one, so that one they give you like actually just uncooked pieces of meat on top, okay, and actually what this is, is the meat is cut extremely thin, so that the heat of your soup cooks it, like it's going to be fully cooked, and it seems kind of gross, and some people are like, oh, it's, you know, be respectful, it's an ethnic thing, whatever, yeah, just know that it's just meat, you know, like I've never had any problems eating it, I've eaten it pretty much every time I have pho, I sometimes get it, it's not my favorite cut, because it gets kind of tough, because it actually overcooks, usually, it usually overcooks before it undercooks, honestly, and they use, you know, pretty good quality meat, if they do it like that, that one has to be the highest quality one, because you're, you know, doing it like that, it's just because it's so thin, if they put it in cooked, it's going to become tough, and dry, and rubbery, so that's why they do it like that, so really, if you're worried, just don't order it, you know, just say, I don't want it, or if you happen to get it, just maybe stick it to the bottom of your bowl, so that it gets cooked really, really fast, and trust me, it will overcook, okay, and then another version of it, very similar to it, is the the filet, so pho filet version, this one's a little bit more specific, and regional, and more of a like a fun style, I think, it's very different though, so basically, this one always uses the thick noodles, it's more of a northern style, so it uses the thick noodles, and it actually served with ginger, which is interesting, and I'll talk a little bit about what pho is actually served with, because I think a lot of people get it mixed up, I've seen a lot of people get confused about what it is that you're supposed to put on pho, which it's fine, I'll explain it in a bit, but this one actually, so all it is served with is the thick noodles, the broth, ginger, sliced ginger, like actually just sliced ginger, and then they take the filet mignon meat, and then they basically chop it up really fine, like super super fine, it's almost like a, I'm not going to say puree, it's a little bit thicker than a puree, it's like chopped up nice meat, it's all nicely chopped up, so it's nice and tender, and then it gets put onto your bowl, and I've seen them both cooked and rare versions, I think it's supposed to be rare though, so you're supposed to like put it in the soup, and it cooks up, because it's such a tender and thin sliced meat, because of the way that they cut it, it cooks really quickly, it's a really interesting version, I've had it before, and it's pretty good, it's not my favorite, but it everything just kind of goes together, it's a lot more of a meaty version of pho, than the typical beef one that you would get, if you can find that one, you know, give it a try, it's really good, the ginger surprisingly adds a lot of flavor to it, it actually goes together well, so before I get into the chicken one, I'll just mention real quick about what you're supposed to put onto pho, for this version, for the beef, so if you're going to a pho place, and you're thinking how do I best eat this, so a legit pho place will give you a basket with bean sprouts, herbs, and let's see, yeah, bean sprout, herbs, and the sauces, so all of the two major sauces, the two major sauces are usually going to be only hoisin sauce, and sriracha, yeah, so it's supposed to, and the reason why it's sriracha, is because it's nice and fine, so it's easy for you to dip, you're supposed to kind of take a bowl, and then you put the two in the bowl, so that you can dip all of your meats in there, so you can get more flavor, some people put it in the soup as well, I used to do that, but I think, I don't know, I find it too sweet now, so I just, I don't, but yeah, usually people put it in a bowl, and you dip with it, so those are the two sauces, yeah, they're pretty typical, and then for the herbs, so the bean sprouts will just be bean sprouts, what one thing a lot of people don't know, is that you can actually ask them to boil it for you, like steam it for you, so that they become nice and soft, and they're less rare tasting, I personally really like this, it keeps my soup hot, but I think it also just tastes really nice, it's a little less raw tasting, and I think it goes better with it, so yeah, you can ask for it in a Vietnamese restaurant, they would call it jom, so oh my gosh, I suddenly forgot how to say bean sprout, but it's like jom, which means that they toss it in the boiling water, it's actually the same water they use to cook the noodles, right, convenient, and then as for the herbs, there's only two herbs, there's technically only supposed to be two herbs that go onto it, I've seen people tell me it's mint, it's not mint, and the reason why I have to specify that it's not mint, even though for a lot of people, herbs and mints are kind of, I guess interchangeable, I don't know, but I think the two, at least to me, in my context, I feel like they're different, mints I feel are more like a refreshing kind of spearminty kind of flavor, versus herbs are more of a, I don't know, an herby flavor, I don't know, they're a little bit different, usually I think rosemary is an herb, while the mints are like their own thing, but I get it, people use them interchangeably, it's fine, so sometimes I have to specify what I'm talking about, but anyways, back to pho, pho does not use any of the mint, like spearmint, so if they serve you spearmint, that's kind of wrong, and the flavor is completely off for that, it's actually Thai basil, it's only served with Thai basil and sawtooth cilantro, those are the two that it comes with, and sawtooth cilantro is very rare, at least here, it's common in Vietnam, but it's everywhere, but here it's a lot less common, so there's a very high chance that you probably aren't going to find it, unless it's a very legit pho place, like very, very legit, even here, and I live near so many pho places, not all of them even do the sawtooth cilantro, like I think maybe, maybe half of them actually do it, so that's saying a lot, if like my area doesn't even do it all the time, because it's availability, as for the Thai basil, Thai basil is everywhere, they should be giving you Thai basil, if it's the Italian basil, it's a little different, the flavor is not quite the same, compared to Thai basil, like they're not quite, I think the Italian basil is more gentle, which is nice, because then you get, it tastes really good in pasta, obviously, but the Thai basil, I think it's a little bit more herby, grassy, leafy, I guess for lack of a better word, which I think works better with the more, with the very beefy pho soup, I like to shred, I like to like rip them up pretty fine, in order to get that nice flavor in there, so yeah, should be Thai basil, oh, and I forgot to mention one more thing that gets added in this basket of herbs that you get, it's lime, just a little lime, lemon or lime, depending on what's available, and you can go ahead, squirt that into your, into your soup, to make it nice, and light, and refreshing, it kind of cuts through some of the fattiness of the pho, of the beef broth, so yeah, and I've seen both, I feel like around here, they use a lot of the Mexican lime, the really hard little ones, because that's what we have a lot of, but really can use either or, they both work perfectly fine, personally for me, I don't always use the, the lemon or the lime, because I, I just like the flavor of it straight, so the way I do it, I, I rip up my basil really fine, I, and sawtooth cilantro, if I can get it, I get my bean sprouts steamed, right, and then I add that in, I don't add a lot, I just add just enough for some crunch, and then I usually, I try the broth first, and if I need the lemon, then I'll add it, if not, then I just skip it, yeah, so that's the way I do it, typically, and then, of course, you should be eating with chopsticks and a, and a soup spoon, I mean, I know some people don't know how to use chopsticks, which is fine, chopsticks are difficult, it's just easier, I think, because you're eating really hot soup, and it would kind of suck if you're using a fork, but I'm not gonna, like, no offense if you use forks, that's totally fine, enjoy the soup, you know, enjoy the meal, and then, of course, along the way, I'm dipping the meats with the hoisin sauce and the sriracha, it's just gonna get a little kick out of it, so yeah, so that is how I eat pho, and how we're supposed to usually, how usually you put, what you put on the beef pho, I've seen some variations where they put, like, tofu and other things like that, that's really weird, just because, like, I know vegetarian pho exists, that, that's a thing, like, that people do actually make their own versions, the temples actually make really good versions themselves, it's just really odd when it's, like, let's put the tofu on the beef pho, which is, I don't know, that's kind of weird to me, I guess, I guess it could absorb a lot of the flavor, but I feel like the broth is so light, it doesn't really go together, I don't know, you do you, you know, if that's all you have, at least, like, sear, sear your, and flavor your tofu so that it tastes beefy, I don't know, that's my opinion on it, you do whatever you want, the other people, I've seen other variations where people put other things on there, and I get it, it's because you just don't have those ingredients, the meat, the number of meats is the reason why it's so hard to get, what is it, to get, to get pho in the first place, it's really hard to make, just because you have so many different types of meat that you have to put in there, and it's, it's just a lot, it costs a lot of money to buy all of those meats to do it, so, yeah, I totally understand if you can't get all the cuts, that being said, just support your local restaurants, right, and, oh, and before I, before I forget, there's another, not a style, but it's, like, just something to, kind of, kind of a fun fact, if you want to get the version of pho that has everything, sometimes they'll call it the combo or something like that, but actually the way they call it in Vietnamese is called xe lua, so pho, xe lua, xe lua, yeah, I'm switching between English and Vietnamese, the funny thing is that it actually means train, xe lua is basically train, so xe is car, lua is fire, fire, car, car fire, which means it's a train, so basically it's, like, the big bowl of pho that has everything is, is, like, the locomotive, it's the big, big boy, big hot bowl of pho, so, I don't know, I thought that was fun, kind of a funny, funny way to say it, anyway, the other style of pho that, at least to my knowledge, knows that exists, I don't know if Vietnam suddenly decided to make a pork one, that's kind of interesting if they went with that, but anyways, chicken, pho gà, right, so this version of pho is, it's actually a little bit closer to the pho, the filet, filet mignon pho that I mentioned earlier, it's actually kind of similar, but of course, it's pho, but chicken broth, usually the noodles are going to be the thicker ones, I've seen it have both, in this case, I do prefer the thicker one for the chicken one, for whatever reason, it just, it just works, so yeah, so the chicken one uses the chicken broth and it comes with chicken, now here's the interesting thing, in some places, they'll just put the chicken on top, right, just, just like the beef one, but in a, in a place that's really good, they'll actually serve it with free-range chicken and they're very specific that it's free-range, so in, in Vietnamese, they call it gà đi bầu, which literally means chicken walking, like chicken going walking, which free-range, right, if it makes, it's literally free-range chicken and they're, they're specific that it's a chicken that's nice and lean, not too fatty and the reason, I'm not exactly sure why, I think it's because the flavor from the broth is stronger, I don't know, I've noticed that the places that do the free-range chicken versus the non-free-range, the free-range places just taste way better, there's a local place to me that specializes in it, it is fantastic, they actually have a sign outside that says they don't serve the beef one, because I'm pretty sure people ask and it's like, no, try the chicken one, especially that place, that place is fantastic, the other cool thing is that when they serve you the, the free-range chicken, they actually give you a dipping sauce and the dipping sauce is made with, it's like a thicker fish sauce with ginger, now I know I mentioned at the beginning that pho is one of those dishes that don't really use chicken, fish sauce, but I wanted to specify that the chicken one does, but not the beef one, although I'm pretty sure there's people who might add it into the beef one, it's just, it's kind of a weird flavor, I don't know, but the fish sauce in the chicken version actually, it actually works here, like the fish sauce and the chicken for some reason goes together, so they do put some of it in there, and then of course the dipping sauce that comes with it, it's a thicker, slightly thicker, kind of sweet and salty, a little more on the salty side actually, a bit sweet, thicker, very ginger heavy fish sauce that goes with the chicken and you're supposed to kind of dip the chicken in the sauce while you're eating it, and while your soup bowl doesn't have anything in it, it's just soup, noodles, and you know, the garnished cilantro and all that, and that's it, that's actually the, the chicken version, now does it come with the basil? Yes, and it also does come with the lime and the, the bean sprouts, you know, so that's the same for this version, it's just that this version, the meat hopefully is on the side, they also use all parts of the chicken if they can, so they will use the feet, they will use the, you know, the organ meat, and if you want, you can order the organ meat, which I do have to say, they, a really good place will do a really good job cleaning it, it tastes really good with the organ meat, I think it just adds an extra texture to it, it's fantastic, don't knock it till you try it, I personally like chicken heart, that's my favorite one, if you're going to start with an organ, I would say chicken, I would say chicken heart is the easiest one, I wouldn't choose liver, try not to choose liver and kidney, because those two, they're used by the animal to digest food, so it sometimes usually tastes really gritty, and the texture of it is obviously to grind up food, it's gritty, so if you've never tried offal, O-F-F-A-L, offal meat before, heart I think is the easiest one, honestly, lung is pretty easy too, but try to avoid liver as your first one, I don't know, unless you've tried it before and you like it, I don't know, there's actually an interesting history with liver, but before I digress, yeah, so that's the difference between the chicken and the beef one, and oh, the chicken one does have the cellulose version of it, which is basically just the bigger version of it, because, and probably with all the organ meats and all that stuff, maybe a bigger piece of chicken, yeah, so that is basically the two, the differences between the two versions of offal, definitely try it out, if you've never tried any of them out, do try it out, and let me know how it goes, see if you guys, I want to know if people who've never had it before like it, so I hope that kind of gives you kind of a rundown of how to eat it, and also how to, what to kind of look for, and how to enjoy it, I know some people are maybe a little bit afraid to try something new, you know, but I honestly just look at to see what other people are doing, if they're enjoying it, then maybe that's a good thing to try too, you know, yeah, so I hope that was fun and informative or interesting, we'll see how this format goes and see if it's fun, you know, if it's viewable or not, I might try to upload them to YouTube if it's not, if audio and audacity are being kind of weird about it, but yeah, I hope you guys enjoyed that first episode, and hopefully this will be a sign of more to come, okay, well anyways, thank you guys for listening, and I'll see you guys next time, bye!