Deep Fried Zucchini Fingers

These are so easy to make and oh so tasty! Don't worry if you don't normally like zucchini, you'll LOVE these!

AND you don't have to worry about salting n "sweating" the zucchini fingers. Why? Since they are deep fried any bitterness that may be in the zucchini (if it's not fresh) is gone during the cooking, woo-hoo!

These are breaded, not battered. The battered ones come out a bit on the soggy side I've found. However if you do have soggy battered deep fried treats, you can chuck 'em in a hot oven for a few minutes to crispy them up, no worries mates.

Alrighty then, let's get to the breaded zucc's.

What you need:

one zucchini
bread crumbs (around a cup should do)
1 tsp cumin powder (cuz I LOVE cumin)
1 tbsp (or so) of freshly grated Parmesan (cuz I LOVE Parmesan)
sprinkle of sea salt
one beaten egg

The oil you want to use for deep frying is something that'll take a good hot temp of around 400 to 425F. The two best for deep frying, in my opinion, are peanut oil and rice bran oil. Both are very healthy, have a very high smoke point, and aren't GMO.

What you do:

Add the bread crumbs, cumin powder, Parmesan, and a pinch of sea salt to a bowl

and mix it all together!

Next, prepare your zucchini. Just cut each end off and rinse it, no need to peel it. Cut it in half, then halve each half lengthwise. Slice each halved half into finger sized pieces.

You should now have a bowl of seasoned bread crumbs, a bowl with a beaten egg (do I really need to tell you how to beat an egg? Thought naught) in it, and a small plate of zucchini fingers.




Hopefully you remembered to light a fire under your oil before you started all this so you should have a wok with an inch of hot oil in it.

Put one fourth of the zucchini fingers into the egg, move around to thoroughly coat, put them in the bread crumbs and make sure they are well coated in the seasoned crumbs.

Carefully plop the breaded zucchini fingers into the oil without splashing any oil on you. Cuz, well, like, you know, that kinda like HURTS!

After around 45 seconds or so, give em a stir and turn. I suggest using tongs instead of your fingers BTW.

Once they are nicely browned, take them out of the oil and drain on paper towels. Continue deep frying in batches till they are all cooked.

A little sprinkle of sea salt and they'll be perfect! No dips are needed for these, trust me.

And don't they look delicious?

Perfect Hard Boiled Eggs with pics and humor!

Hard boiled eggs. Yes, I wrote "hard boiled" instead of "hard cooked". Why? Cuz I can, that's why. And I'd never heard the term "hard cooked" until just recently.

Apparently there's a recent(?) move afoot to call them hard cooked instead of hard boiled. The method involves putting the eggs into cold water, bring the temp up to just boiling, cover, then turn heat off and let sit for a certain length of time.

Harumph, says I!

As long as the yolks are solid and there's no green tinge around the outside of the yolk then they're fine without doing some new-fangled cooking technique. So there.

BTW, that thar greenish tinge is not harmful and doesn't stink and doesn't taste like crud... it just looks like it!

But what is it? It's just iron sulfide formed when the iron in the yolk reacts with the hydrogen sulfide in the white. Oh, the hydrogen sulfide is what makes rotten eggs stink. It does the same thing to crude oil too!

Anyways, it's quite easy to make perfect hard boiled eggs that peel easily, never crack whilst cooking and have no iron sulfide formed around the yolk.

How is this done? Quite easily as it turns out. And since eggs are the original Meal Ready to Eat, you want to know how to cook them in their shells properly.

Here's how:

Dave's Perfectly Cooked Hard Boiled Eggs

What you need:
3 medium eggs
some water
salt
vinegar
some sort of slotted spoon/ladle type thingy
ice cubes

What you do:

Take the eggs out of the fridge for an hour before you'll be BOILING them. The shells are much less likely to crack if they aren't cold to start out.


Above is the eggs coming up to room temp. Eggsciting, eh?



Once the eggs have warmed up, get the water boiling (I'd suggest using a saucepan to contain the water), give it a sprinkle of sea salt and a splash of vinegar.

Why salt? It makes the eggs much easier to peel, that's why.
Why vinegar? If the eggs do crack, the vinegar will seal them up so none of your egg whites leak out.

Once the salted, vinegary water is boiling (here's a handy reference pic in case you don't know what boiling water looks like)

you want to very carefully load your room temp eggs into your slotted/holey spoon/ladle

and slowly walk across the kitchen to your boiling water without dropping any eggs!




Lower the eggs over the boiling water, but DO NOT IMMERSE!



Hold the eggs over the boiling water till condensation forms (20 to 30 seconds)



and then carefully lower the eggs into the boiling water


then cover the saucepan and set your oven timer for TWELVE (12, XII) minutes.







Whilst you are waiting for your eggs to finish cooking, you can prepare the ice water that you'll plunge them into to stop the cooking process.





Once your 12 minute oven timer beeps, turn off the heat and rinse the eggs under cold tap water for a moment, then plunge them into the ice water! Ker-sploosh!

If you omit this step, you will not halt the cooking process and the outer surface of your yolks Will. Be. Green.

After they've been in the ice water for 30 minutes then go ahead and chuck em in the fridge, use whenever you want them!

And you'll find that the shells practically fall off!




And of course the yolks will be perfect when you slice them:

Sticky Fingers Dessert! A Happy Accident!

Sometimes you do something in the kitchen without thinking about it and you end up with something miraculous. Usually this doesn't happen, but this happened to be one of those times when it did! So I'll share it with you, no worries.

Side note: I AM the Iron Chef of leftovers, as you'll soon see.

A few days ago I made my Award Winning* Beer Batter Waffles. I made enough so that there'd be some for lunch the next day.

I had forgotten that BIL would be out the next day and that MIL doesn't usually eat large lunches. I had some batter LeftOver! No dramas though, this is the point where I cook it all up in the waffle iron, chuck the finished ones in the freezer, then use em in the toaster for brekkie for the week.

This time though, I needed the large mixing bowl the batter was in to make The Dish that crowned me Iron Chef of Leftovers and I had already put the waffle iron away.

I casually reached into the cupboard and pulled out the first thing I found that would hold waffle batter. It happened to be a 9 inch diameter glass pie dish! No worries, poured in the batter, rinsed the bowl and proceeded to make The Dish.

Later on I puzzled over the fact that the waffle batter was in a pie dish. Hmmmm, I hadn't buttered the dish, no crust, and there wasn't too much --about 1.5 cm or just over 1/2 inch.

"I wonder how it'll bake like this," I thought. Next thing I knew I had chucked it into a cold oven, turned the heat to 180 C (350F) and went on to other tasks... completely forgetting to set a timer.

tick

tock

45 minutes go by and I notice a nice odor emanating from the cooker! Ah, memory is jogged!

As I took the waffle pie out of the oven I notice it had (quite predictably) foofed up whilst baking. I left it in the dish, set it on a cutting board, and continued with whatever it was I was doing.

In 10 minutes it had fallen back down to level. "Hmmmmm, maybe if I dust it with icing sugar they might actually eat it," I thought.

dust

dust

dust

cool

cool

cool

When it came time for dishing it up for dessert, it was very easy to cut, had a cheesecake-like texture, and had formed it's own bottom and top "crust"! See, here's proof:




When Wifey-Poo saw it she said it'd be perfect with some maple syrup and cream on top! Ummmm, yes dear, that's exactly what I had in mind.**

So the beer batter waffle pie (which had been previously dusted with icing sugar) was cut into thin wedges and then had maple syrup and fresh cream drizzled over it.

Sticky Fingers Dessert was born!




Yes, it tasted even better than it looks!

*dave is lying his *ss off, but they are darned good tucka!

**quick thinking on my part mates!


Stay tuned to this channel as next time dave learns how to boil water!

Fried Parsnip Slices

Ah yes, the humble and venerable parsnip!





This veggie has been known and eaten since antiquity. The ancient Romans considered the ones from what is now Germany but was then called Germanica to be the best. They were also a staple diet of the poor in the Middle Ages --that means prit-near everyone in Europe back then ate 'em! Parsnips were also used as a side dish to salted cod or smoked herrings as they complimented the strong fish flavours nicely.

They fell out of fancy as the ole humble spud from the New World gradually replaced them. Even to this day there are many that hate parsnips, probably from ingrained thinking over the last few hundred years.

There's one Aussie TV chef/personality who caused quite a stir (Ha! "A stir" get it?) a couple of years ago when he went on a bit of a rant against parsnips as they are starting to come into fashion down here in Oz. Says he wouldn't even feed 'em to a pig!

Believe or not Ripley, but until recently I'd never had a parsnip nor even knew what they looked like! I got a few kilos of them at a ridiculously low price a coupla months ago and asked via twitter what I should do with them.

Quite a lot of great suggestions I did receive. Curry was one of the suggestions but I didn't want to make that first as I wanted something that let the parsnip flavour speak for itself. So I went with the by far #1 suggestion of parsnip chips (fries)!

I even baked one batch and deep fried another to find out the taste difference. Not surprisingly, the deep fried ones tasted better. Well, at least to us! I made the baked ones the first day and we all thought they were tasty, even BIL who is a very fussy eater and doesn't eat many veggies. But the deep fried ones the next day were waaaaay better! The whole platter of them disappeared in under a minute.

Not that I was timing it though, too busy eating!

The key to baking or frying the parsnips is to slice them lengthwise making sure all slices have the same thickness. Otherwise thin strips will be burnt before the thick strips are done. After peeling the parnsips I contemplated how to do this.

"Duh," my brain said, "use a cheese slicer you moron!"

Wouldn't you know it worked great? Yes, my brain can be smart at times. Here's proof (of the procedure working, not my brain being smart)




To bake them, toss the strips in olive oil, lightly salt them, and put them in a hot oven till they're crispy. They come out lookin', smellin' and tastin' good!




For even better ones: deep fry them thar strips! Use the same temperature of oil as you would for fries, no worries. I recommend rice bran oil as it has a very high smoke point of 495 F and the fried food comes out light and crisp.

The strips fry up very quickly so keep a close eye on them else you'll end up with burnt strips of crud. So don't go tweeting while deep frying!

Here's what the first round out of the wok (my deep fryer) looked like:


Just a quick sprinkle with salt and then EAT THEM!

Vote for the Holiday Menu!

Yes folks, it's that time of year again when I start thinking about the Holiday Feast Menu. Which Holiday you ask? The Holidays that stretch from the Winter Solstice (Summer Solstice Down Unda!) through till Twelfth Night (January 5th).

Many of you are aware that I do to great lengths to make sure the tribe down here is well-fed during those 15 days, and this year will be of course no exception.

And I'd love for you (yes, YOU) to have a wee bit of a say as to the menu for this year. So please peruse the Holiday Feast Menus from years gone by and then use the comments to tell me what your Top Ten Dishes Dave Must Make This Year Or He Will Rot In Hell For All Eternity are so that I have some idea of the phate that awaits me should I neglect any of your favorite dishes.

Here are the previous menus:

2010

2009

2008

2007

2006

And please note that over the next coupla months I reserve the right to add any dishes that I want to the menu that aren't listed in any of the previous Holiday Feast Menus. If you don't like that, then tough!

So please pick your Top Ten dishes and lemme know what they are in the comments!

I'll be tweeting this post every week or so until at least a few of my regulars have voted. So there.

And lastly, my Peanut Butter Cheesecake With Chocolate Chip Cookie Crust Served With Hot Fudge Sauce WILL be on the final menu. Otherwise I'd be sleeping on the couch for all of 2012!

Roasted Brussel Sprouts

I've been trying for a month now to get this post up! It's been rather difficult as most of my daytime activities since July 2nd have been seen through a sleep-deprived haze.

"Why?" I hear you ask.

It is because the French decided to have a big ole bike race in the middle of the night. You'd think they could have the decency to have it at normal hours, but no, it's on live in the middle of the night here down unda.

Now that it has been 5 days since the end and I've caught up on a month's worth of sleep, I can now devote time to this here food bloggie thingy.

BTW, Cadel Evans won the Tour de France. Just in case you didn't know.

Back to brussel sprouts.

Brussel sprouts are in season down here now so I've been eating lots of them. I used to just steam them, butter em up, and then eat them. Someone suggested that I bake em with olive oil and garlic. Hey, that works for me! Thanks Arvay!

They were very good, I quite like them that way. I then tried baking them with some other veggies at the same time and found that onions make a nice accompaniment.

I also used them in a couple of stir fries; again success!

But why not combine the two, thought I? Guess what? It WORKED!

ROASTED BRUSSEL SPROUTS

What you need for one serving as a side dish:

4 raw brussel sprouts, halved
1 thick slab of raw onion
2 cloves garlic (I used some that I stored in olive oil), thick sliced
olive oil
sea salt
splash of white wine
freshly grated parmesan
A fry pan that is oven safe (I recommend cast iron)

What you do:

Drizzle a bit of olive oil in your pan, heat it up, then add the brussel sprouts, cut side down. It should look something like this:

No, these aren't giant brussel sprouts, it's just a small cast iron pan!



When the flat side has browned, turn 'em over and add the onion and garlic. Like this, see?




Go ahead and give it a sprinkle of sea salt now. Or later, no worries either way.

Once the onions are just starting to cook



add a splash of white wine --around half a glass-- to deglaze the fry pan. Simmer till the wine cooks down.

Once the wine cooks down put the pan in a medium oven and cook till the garlic is just soft. This should only take 12 to 15 mins. When you take the pan out of the oven it should look something similar to this:




After plating, grate some high quality Parmesan over the top and enjoy!

Here it is as a side dish to Twice-Baked Potatoes:




And here is the obligatory closeup:




Don't forget that brussel sprouts are very healthy! In fact this entire side dish is just oozing with healthy goodness!

The Perfect Grilled Cheese Sandwich

Or sammy. Or sarnie. Or buttie. Or pieces. They all mean SANDWICH!

I don't think (yes, I'm sure you all know that already) that I've ever posted a sandwich recipe before as they always seemed rather intuitive to mean. I also didn't think anyone would be interested in a sandwich recipe.

Boy was I wrong. I sorta kinda let it slip (accidently of course) that I make a really good grilled cheese sandwich. So I now feel honour-bound to post my Perfect Grilled Cheese Sandwich recipe complete with the high quality pictures you've come to expect from me.

This is my basic, standard grilled cheese. I also make premium ones with various additions which I'll put on the end of the post, no worries.

The most important thing for making a grilled cheese sandwich is to have a pan or griddle that heats evenly and holds it's heat for a while. I recommend cast iron. Something like this:




If you don't have cast iron, then a thick bottomed stainless steel one will do, no worries. I don't recommend anything thin, but if you are used to that and can control the temp then it should work.

Some folks say white bread only for grilled cheese. I'm not one of them. I prefer wholemeal. I don't use multigrained bread for my grilled cheese sarnies as I don't like the taste of the multigrain bread to interfere with the toasty, gooey, cheesy goodness.

The basics needed for The Perfect Grilled Cheese Sandwich

2 slices of bread, white or wholemeal
2-3 tbsp of butter
4 slices of REAL cheddar cheese

The first thing you need to do is just slightly melt the butter. Just enough to soften it, but not enough to separate the butter. Have a look at the melted butter up at the top of this picture and you'll see what I mean:

Don't worry if your cheddar isn't white, but please don't use any of the "processed" stuff.

Spread the melted butter over one side of each bread slice. Make sure you get all the way to the crust as that is VERY important, trust me. What I do is spoon on a bit of the butter, then spread it around with the back of the spoon. Remember, you only want the butter to be *just* melted so it doesn't seep through the entire slice.




You should have put your frypan on the heat before you spread the butter, that way it should be just about ready by now. A low heat is to be used as you don't want the bread to burn before the cheese is melted. I've been known to turn the heat off completely for a few minutes and let the residual heat from the pan continue to toast the bread and melt the cheese.

Place one slice butter side down on your pan and cover EVENLY with the cheese. A common mistake is to have too much cheese in the middle. If you do that the edges will be dripping out onto the pan before the middle is melted. Just break up the pieces to whatever shape is needed to cover the bread evenly.

Now immediately place the other slice of bread on top, butter side facing up of course.

After about 2 minutes it'll be ready for it's first flip. The first flip is the only one that's hard as the cheese hasn't melted into the "top" slice to hold things together yet. I just lightly place my fingertips on the top slice as I quickly flip the sandwich.

If the fry pan is heating up too quickly at this point you can turn the heat way down or even off. This is the point I turn the heat off for 3 to 4 minutes and let the heat from the cast iron frypan take over. This lets the cheese melt evenly while not burning either slice of bread.

Don't worry if you need to turn the sandwich a couple more times in order to get both slices of bread evenly toasted. Besides, when the bread is evenly toasted it also means the cheese is melted through if you use a low heat.

The finished product should look like this:




And if you are sharing the sandwich with someone and you slice it, you'll notice the cheese is melted evenly throughout.




That's my basic Perfect Grilled Cheese Sandwich.

There are other things you can do. Some folks like to press the sandwich together. In fact, sandwich presses are very popular down here in Oz. Personally though, I don't like them pressed. But if you do want to press them you can, just don't let me catch you doing it with mine!

Additions:
salt
thin-sliced onion
minced garlic
thin-sliced tomato
shaved ham
various types of salami type meats
any type of pickled veggie

Salt: Some people sprinkle some salt on the buttered side of each bread slice before or after cooking. I've been know to do this, but mostly not.

Thin-sliced onion: And I do mean THIN! I don't like thick slabs of onion on the sandwich as it can (and will) slide apart as you eat it. Put the onion down before the cheese, that way the cheese will melt the onion onto the base slice so it doesn't slide apart as you flip it.

Minced garlic: You can spread it on the buttered side so the garlic toasts along with the bread, or on the inside if you really love that garlicky flavour!

Thin-sliced tomato: Again, very thin slices so the sandwich doesn't slide apart as you eat it. Use same as the onions.

Shaved ham: Same thing as the onion or the tomato.

Salami type meats. Cured meats are much denser than shaved ham so after slicing them I'll slice each slice into strips. That way when you bite into the sandwich you won't pull out a whole wedge of salami at once.

Pickled veggies. Ah yes. Pickled veggies. Obviously pickled cucumber leaps to mind, but pickled cabbage or pickled carrots go quite well. Pickled peppers too! Whatever pickled veg you choose to use, make sure it is drained well! Otherwise the pickle juices will seep into the bread and it won't be nice a crispy, toasty, grilled-like, crunchy texture. It'll be soggy instead and I don't like that --and neither will you I'd imagine.

I will get the seitan recipes up! I promise! I'm doing many different things with it so it'll be like 3 or 4 posts in one, lucky you!

Braided Bread Rolls

I'm sure many of you have been wondering why I haven't been posting food stuff lately. Well, I have a very good reason! I've been busy. Working on a project. What kind of project? I'll tell ya at the end of this post. Or you can just scroll to the end but you'll miss all the cool pics.

Braided Bread Rolls. These are very easy to make, look beautiful and taste even better. Plus they'll impress the heck out of whoever you are cooking for!

First you need to make a simple bread dough. Not difficult!

4 cups baker's flour
400 ml water (just over 1 2/3 cups)
1 tsp salt
2 tsp yeast
2 tbsp sugar
2 tbsp olive oil

Mix the dry stuff. Then add the wet stuff. Mix together, then knead in a bowl or lightly floured surface till it is dough.

Drizzle a bit of olive oil over the dough and let it rise in a warm spot for an hour. Punch the dough down, knead for a minute.

Ta-da. Simple bread dough. Your bowl should now look something like this:



Separate the dough into 9 somewhat, sorta, kinda-like evenly sized pieces. Something like this:




Now roll out each piece into a strand around 16" long. You'll end up with 9 16" long strands of dough. Here's what they look like. Oh, these are the same length, it's just the perspective distortion that makes the far ones seem shorter.




Here's where you get to braid them! Do 3 at a time. Lay out 3 strands parallel to each other and start by laying an outer strand over the middle, then the other other strand over the new middle. Like this, see:

If you aren't sure on how to braid just ask your mother, wife, sister, girlfriend, daughter, gay neighbor, etc. It really is easy to do. My wife showed me how.

Don't worry about finishing the end nicely, no need to. You should now have 3 bread braids and each one should look something like this.




You'll need a baking dish. I used one that's a foot square. Worked perfect. Olive oil the bottom and sides of the dish. Now lay each braid into the dish. As you stuff them in you'll understand why you didn't need to finish off the braid. Here is what you should have.


I also drizzled a bit of olive oil along the outer edges of the bread. Put it into a COLD oven, turn heat to around 180 C or 360 F. You want the oven to be cold so that the bread rises in the dish as the oven heats up.

Bake for 40 minutes or so. Or until it looks like this.




Let it cool in the dish for a few minutes. Put a plate on top, flip over, then flip back over onto a cooling rack. Ta-Da! Done and DONE!




I made it as a pull-apart for dunking in soup, everyone loved it. You can also separate it along the two central seams and the slice up each braid for rolls.

And it looks as good as it tastes!








Now then, since you've made it this far, I'll tell you why I've been busy. I'm working on a series of cookbooks. Yes, you read that right. The bloke who has no official culinary training nor any official writing training (except for the odd research paper in kolledge) is writing a SERIES of cookbooks.

Needless to say, this project has strained my last few remaining brain cells to the point where food blogging was neglected. But no more!

Next post will be how to make a meat subsitute out of plain ole flour so stay tuned mates.

Dave's Decadent Death By Chocolate Cake

So what makes this cake so special? I mean BESIDES the fact that I made it? Heck, it even uses a standard off-the-shelf cake mix as the Base! What make this special is the add-ons and various wonderful chocolaty "things" you do to this cake.

Like adding a bunch of chocolate drops to the chocolate fudge cake batter before baking. *drool*

There will be pictures, no worries. This is not one of my most photogenic creations, but it ranks waaaaaaaay up there on the taste scale! And the chocolate scale.

What you need:

One box of Betty Crocker Super Moist Chocolate Fudge Cake Mix
1/2 cup of chocolate melts -see the first picture

1 cup heavy whipping cream
1/4 cup raw sugar
1/3 cup cocoa powder

1 bar (375 grams or 12 oz) dark cooking chocolate
1 tbsp butter
1/3 cup of cream

You'll also need some sort of oven-like heating device, I'd suggest using an actual oven. Don't forget a cooling rack, and a LONG bread knife.


What you do:

Firstly, you'll want to make the cake mix according to the directions, pour it into a circular baking dish, but DON'T put it in the oven yet. This is the EXACT kind of cake mix you want:




Do you see those chocolate drops to the left in the above picture? You do? Good! Now take about 20 or 30 or them and carefully put them into the batter you've already poured into the baking dish. You want to insert them vertically so they don't float on the top. What happens when the cake is baking the melts don't fully "diffuse" through the cake so that when the cake cools you have a whole bunch of "nuggets" of chocolate throughout the cake!

When the cake is done --ALWAYS test it with a skewer, NEVER trust the time on the directions-- take it out and put it on the cooling rack. Let it cool for hours. You don't want any heat left in it at all.

Once it is completely cooled off, you want to slice the cake in half horizontally. Make sure you use a long, serated bread knife and don't be in a hurry. Remember, you'll encounter pockets of chocolate from the drops you put in the mix.




Now you want to make the chocolate cream! Add the 1 cup heavy whipping cream,1/4 cup raw sugar,1/3 cup cocoa powder to a mixing bowl and whip it up with you electric beaters till it's stiff.




Put 1/3 to 1/2 of the stiff, chocolate cream betwixt the cake layers thusly:

I'm sure you can figure out the process yourselves.

Oh, remember that bit of "icing" that came with the cake mix? Slather it around the sides of the cake, there will not be enough for more than that.

Next you want to slather on the rest of the cream around the top edge of the cake. Don't worry if it doesn't look all "showy" as all you really want is a lip so the sauce (next step) doesn't drain off.




Now put it in the fridge to chill of 30 mins or so.

Is it chilled yet? Good, time to make the chocolate sauce. You may note that this sauce has different amounts of butter and cream in it from my usual ones as I want this to firm up and almost harden upon cooling.

And no, you don't need a double boiler. A small, thick bottomed NON-COATED stainless steel saucepan works perfectly fine.

Add the last 3 ingredients into your saucepan. That'd be
1 bar (375 grams or 12 oz) dark cooking chocolate
1 tbsp butter
1/3 cup of cream
and put it on your lowest heat. Whisk everything together whilst everything melts together. This really should only take 3 mins at the most. Once everything is just melted, turn the heat off and continue to whisk for another minute.

Set the saucepan aside for 5 minutes or so till the sauce is partially cooled yet still pour-able.

Take the cake out of the fridge and slowly pour the chocolate sauce over the top. Put it back in the fridge. When the sauce on the top is firmed up (30 to 45 mins), then call it DONE!

Slice it and serve it!





Your taste buds will thank you for making this. Your waistline may not. You've been warned.

As a variation you can make more of the choc sauce and less of the choc cream and use the choc sauce as the layer betwixt the cake halves. I think I'll do that next time.