Finally,new salami receipe,I love this videos,Italy has the best salamies in the world and always is a best thing to try to make it for yourself.Thank you for this video😊
Your curing recipes are by far my favorites. Really excellent. I am a hunter and have used a number of them with wild game and they are always..."spectacular"!!
Years later still a brilliant channel, love everything you do. I'd suggest you start a kit business, where you would sell curated kits with instructions on how to prepare. So people would only need to add their meats or other perishables
I love the way Andrea speaks. I understand him clearly. Even if he gets the pronunciation wrong you understand what he is talking about. The windmill requires no interpretation 😂
I see you finally got a new meat grinder.... looks like a really good one. Your cured meat videos are my favorite. Have you done La Signora Di Conca Casale from Molise yet ?
Grazie bravo 👏🎉 I have a pork tenderloin drying in my fridge right now! One with pepper and one chili and paprika This is because of your videos, many thanks, you have a great TH-cam channel.
Today we had salami sandwichs for supper. Peru has developed an excellent 👍 level of salami and I believe in some years we will be able to compete for international rewards. I believe you are back in Italy. We are entering a New Era and total restart. Communications are starting to cease in the international sense. It is necessary because there is polarity between communications. Probably you know more than me about communication. Anyway, you are back on your feet again. Very good 👍! Say Hello to Italy from Peru. Bye!
Thanks I am still in Indonesia but I have recorded the video months ago when I was in Italy. Sorry but I didn’t understand the part about communications 🤔 what do you mean?
Well, you should know that some languages are toxic to other people, so governments send the useful persons to places where they are not toxic and where they are useful to protect them and then the communications cease in the planet for a period of 40 years so they could restart their lives and continue living as new natives.@@Spectacular-cuoredicioccolato
I'm interested to know as you didn't use Nitrite or starter culture in your salami, are there any instances where you would add these?? I really like your channel and big respect for presenting your work in English. 👍👍👍👍 Spec - Tac - U - Lar
Ciao Andrea! We have the same name! I'm also Italian but live in Texas. Followed your videos for cheese, ciabatta bread and mead! Everyone loved them! Wanted to ask about this great salami: - I'm not a lover of pepper: can I reduce the amount without spoiling the salami? - What happens if I end up aging the salami for more time than you did? - Can I reduce the amount of fat and only use the pork shoulder without the belly? Thank you for the info and thank you for sharing your magic! Best, A
Ciao Andrea Nice to meet you Thank for following the recipes and sharing the videos 1 yes 👍🏼 2 you can but where do you age it? 3 better to add the belly fat too Keep me updated 👍🏼
@Spectacular-cuoredicioccolato thanks for the answer Andrea! Texas temperatures are too wild to try to age it in a basement or shed: we go from -11 Celsius degrees like 2 weeks ago to 45+ during summer. I was planning to use the fridge
I love your channel! What do you think about if i will use to simple fridge? Is better egg incubator?Why? What is "red thing" in your fridge? Thermometer? Thanks from Hungary.
I have a small spare fridge. I checked fridge aera temperature, but i think too cold, about 8-10 celsius( the smallest position), and unfortunalety fridge is no " non frost" . What do you think about my fridge? Can i use or not use it?Thx!
lol you know it took me a long while to figure out your yt name,,i could never make it out until i look at your ch and other video where you explain it means heart of chocolate in italian so then i realised ahhh yes cuore di chocolato lol
Hi. Thanks for your informative videos...helps a lot for people who dont want to buy processed meats which are full of poisons! After the 8-10 hours room temperature drying, Can I store the salami in a regular fridge? which means store in fridege which have other foods in it? the growing mold process can infect the other fodds in the ridge? Thx
The pear apple wine i made was succes! Neighbors and parents liked it very much, too strong for me :D I put some sprite in it and it was good. 🤌 Thank u boss for videos
@@Spectacular-cuoredicioccolato I have bought a maturation chamber similar to yours (slightly larger) I have controlled temperature and humidity how many days should i leave it inside the chamber?
hmmm idk if that ring is case hardening or is perfect if entire cross section is like that but its difficult to control such large piece of meat ,,perhaps would be better if you kept in larger fridge with more aeration and more stable environment, many ppl get surprised how fridge works even better like that then cantina
Ciao caro Andrea. Grande video come il solito. Ho due domande se mi permetti. 1) qual è la percentuale del peso totale da ridurre per sapere che il salame e' pronto? 2) Non sono riuscito a trovare nessun negozio a Malta che vende il tipo di collato di maialle che usi lei. Avete un link per comprare lo stesso colloto online? E mi po dire ance la misura del collato? Grazie di coure. Antonio da Malta
@@Spectacular-cuoredicioccolato well we dont have and its normally 32°c out here. But lets say it was aged at 25 days inside the chiller, will it still be good if i put it outside? And for how long?
By the way, I loved your idea of rubbing mold from ``salami madre``. I have chopped dried skin from butchers` artisan salami someone brought me from Italy and added it to the meat with the spices. It worked really well, now I have mold originated from Alba. I think it`s really cool.
what did you say is no good for fermentation ,,is it oil? i could not make out what you said, also i do not think you will get much aroma and flavor with one whole clove in the wine, instead you should use more or at least chop it up so it releases its flavors, any particular reason you used white wine instead of red? also for mold try brushing it with yogurt water instead but other than nice esthetic look why bother with molding on outside? does it do anything for inside?
@@Spectacular-cuoredicioccolato why iodine is no good? does it stop fermentation? i was also thinking even salt or sodium nitrite might not be good for the bacteria culture during fermentation and this makes sense because salts are suppose to kill bacteria so it might stop fermentation no? yes i guess mold does many things but adds good flavor too
@@Spectacular-cuoredicioccolato did you just make this video? but also yes if it kill microbes it may inhibit the fermentation process right? but salt alone will not hurt fermentation?? also like you said it tastes bad and ruin the chemistry, i guess same for meat not only cheese, i think we only use sea salt without iodine i hope because i been using that so far i will re check thank you very much for your fast replies much appreciate it
why does it look like the white mold went away after 20 days?, also wow at loosing 63% of weight that is quite dry sharp salami no lol speeeec,,tacular as always my friend
glad you did not twirl hand by mistake while holding wine lol would have been no good kitchen recipe an wife will kill you but amazing results making something like this at home unbelievable and so simple
The choice here in Thailand is not great, but O.K. Sometimes I make them myself and spray them with penicillium candidum, this works very well. By the way, in one of my sausage books it says that humidity should be 90% or more in the beginning to allow humidity from the center of the salami to diffuse to the outside. If the humidity is too low in the beginning it can lead to really ugly things. I had the impression that your salami has a darker shade at the outer edge what could be because of lower humidity in the beginning. Stilll I was jealous when I saw your salamis. I am about to enhance a fridge with a temperature and humidity control, for sausages but also for cheese and pizza dough.@@Spectacular-cuoredicioccolato
I knew not easy to find it in Thailand only in touristic areas. Even Makro ha only few choices Yes 👍🏼 dedicated fridge is the best choice. I will make one too in the future
We are lucky here in Prachuap Khiri Khan, the Makro has quite a good butchery choice including some nice salamis. They even have the Swiss national grill sausage, Cervelat and we grill it quite often.. @@Spectacular-cuoredicioccolato
My gosh. You look very under the weather in your latest videos. I just came out of detox and a month of rehab. Not the first time, I have been trying to quit the alcohol for year. (almost 20). You have the lack of personal care sadly that I notice. I will not go into it further, It is probably extennal issues, family, stress etc. Please take care of yourself and chat also. I have lacked on personal care in my addiction, personal care. Showing, brushing my teeth at least twice a day, eating enough nutrition's to support a healthy diet intake etc.
Finally,new salami receipe,I love this videos,Italy has the best salamies in the world and always is a best thing to try to make it for yourself.Thank you for this video😊
Thanks 🤗 keep us updated
Your curing recipes are by far my favorites. Really excellent. I am a hunter and have used a number of them with wild game and they are always..."spectacular"!!
Spectacular 🤗🤪 thanks for sharing your experience
Spectacular!
Much love from Canada!
Thanks from Indonesia 🤗
Years later still a brilliant channel, love everything you do.
I'd suggest you start a kit business, where you would sell curated kits with instructions on how to prepare. So people would only need to add their meats or other perishables
Thanks for the idea 👍🏼 but I’m not so good in business 😬 and it will be complicated in Italy
But 🤔 I will think it about 😉 never said never
I was impressed with your tip of rubbing a salami with the mould (penicillium nalgiovense) across the finocchiona. Bravo.
Grazie 😉
Chef, you don’t need to apologize for your pronunciations. Your English is much better than my Italian lol
I love the way Andrea speaks. I understand him clearly. Even if he gets the pronunciation wrong you understand what he is talking about. The windmill requires no interpretation 😂
You are very kind 🤗 thank
I do the same errors in Italian too 🤣 what a mess
@@calummackenzie1797 and I truly appreciate that he does his shows in English.
🤗 thanks
that was a good tutorial. thank you. excellent, especially the use of the mould.
Thanks 😉👍🏼
I am literally drooling in my mouth. I love your salami recipes and this one look particularly mouthwatering!
😂👍🏼🤩 spectacular
I love everything you do. Only thing that’s a little hit and miss is the wine making. Bravo❤️
Ok 👍🏼 I will post more videos about it
Long process making but looks yummy spectacular👍😊
Yes 👍🏼 for this kind of food you need patience 😂
Welcome back!!! Long. time no see!!.......Missed u my friend!!
How are you? Long time. Chick on the bell 🔔 because I am posting every week
Absolutely brilliant. I'll make this when it's winter again in South Africa. Thanks Andrea 👌🏻
Keep us updated 🥳
Will do 👍🏻@@Spectacular-cuoredicioccolato
I see you finally got a new meat grinder.... looks like a really good one.
Your cured meat videos are my favorite.
Have you done La Signora Di Conca Casale from Molise yet ?
That would be an interesting salami to make
Yes 🥳 it works very well
No 🤔 I never tried it but I should make some research about it when I come back in Italy and try it 😉👍🏼 thanks for the idea
Fantastic, you are a big inspiration for cured meat!
Thanks 👍🏼
Grazie bravo 👏🎉
I have a pork tenderloin drying in my fridge right now! One with pepper and one chili and paprika
This is because of your videos, many thanks, you have a great TH-cam channel.
Spectacular 😂👍🏼 thanks ☺️
Let us know when you taste them 🥳
@@Spectacular-cuoredicioccolato taste time today! Very good, cheese, oil, and bread only with a beer really great
🥳 spectacular aperitif 🤪
I have the same meat grinder it does a perfect job!❤
Yes 👍🏼 it works very well 🤩 I was surprised
After many years I heard your spec ta cular and brother it's still the best
Thanks 😂👍🏼 for your support
Wow ! the slices look amazing I'm sure they taste fantastic too. I need to try this recipe, thank you.
Yes 🥳 it was spectacular
Looks fantastic!
Thanks 🥳
I’d love to see how to make peschiole. I had it in Napoli and thought it was an interesting something to do with baby peaches.
Interesting 🤔 thanks for the idea but for this recipe I peach 🍑 tree 🌳, sorry
Happy New Year Andrea, I will make that Salami soon. I'm back in Phuket now after 2 months in Australia.
Keep me updated 😉 I know that your ones will be even better than this one 🥳
my favorite channel
Thanks ☺️
Enjoy your videos. Thanks
Thanks 🙃
Very very nice, thanks from Brazil.
Grazie 🤩
Шикарен! Браво! 👏
Thanks 😉👍🏼
Velmi zajímavý recept.
Musím vyzkoušet.
Děkuji.
Pozdrav z Čech 🇨🇿
Ať se daří 😊
Thanks 🤩
Wow, amazing!
🥳👍🏼 thank you
A true master chef
😂 I am not a chef
thank you Andrea for this amazing video! Could you please make a video on how to make Paté ?
Paté of what? liver
Fresh or in gel
whatever's easier for you@@Spectacular-cuoredicioccolato
It's amazing that you don't even use curing salt to ensure the shelf life. That's how I understood it.
I used only sea salt 👍🏼
Today we had salami sandwichs for supper.
Peru has developed an excellent 👍 level of salami and I believe in some years we will be able to compete for international rewards.
I believe you are back in Italy.
We are entering a New Era and total restart.
Communications are starting to cease in the international sense.
It is necessary because there is polarity between communications.
Probably you know more than me about communication.
Anyway, you are back on your feet again.
Very good 👍!
Say Hello to Italy from Peru.
Bye!
Thanks I am still in Indonesia but I have recorded the video months ago when I was in Italy. Sorry but I didn’t understand the part about communications 🤔 what do you mean?
Well, you should know that some languages are toxic to other people, so governments send the useful persons to places where they are not toxic and where they are useful to protect them and then the communications cease in the planet for a period of 40 years so they could restart their lives and continue living as new natives.@@Spectacular-cuoredicioccolato
Just sea salt, no nitrite? Is it safe? It is effective to prevent germination of botulinum spores
I would like to ask a similar question. The term of preparing seems too long for excluding this ingredient.
There is a little bit of nitrite in the wine especially the wine from store 👍🏼
I'm interested to know as you didn't use Nitrite or starter culture in your salami, are there any instances where you would add these?? I really like your channel and big respect for presenting your work in English. 👍👍👍👍 Spec - Tac - U - Lar
Thanks ☺️
No, I didn’t use any nitrite
Ciao Andrea!
We have the same name! I'm also Italian but live in Texas. Followed your videos for cheese, ciabatta bread and mead! Everyone loved them!
Wanted to ask about this great salami:
- I'm not a lover of pepper: can I reduce the amount without spoiling the salami?
- What happens if I end up aging the salami for more time than you did?
- Can I reduce the amount of fat and only use the pork shoulder without the belly?
Thank you for the info and thank you for sharing your magic!
Best,
A
Ciao Andrea
Nice to meet you
Thank for following the recipes and sharing the videos
1 yes 👍🏼
2 you can but where do you age it?
3 better to add the belly fat too
Keep me updated 👍🏼
@Spectacular-cuoredicioccolato thanks for the answer Andrea!
Texas temperatures are too wild to try to age it in a basement or shed: we go from -11 Celsius degrees like 2 weeks ago to 45+ during summer.
I was planning to use the fridge
That is what we love to see, salamiiiii
Bravo 🎉
I love your channel! What do you think about if i will use to simple fridge? Is better egg incubator?Why? What is "red thing" in your fridge? Thermometer?
Thanks from Hungary.
Yes 👍🏼 you can use simple fridge
The red thing is a thermometer 🌡️ that checks also the humidity
I have a small spare fridge. I checked fridge aera temperature, but i think too cold, about 8-10 celsius( the smallest position), and unfortunalety fridge is no " non frost" . What do you think about my fridge? Can i use or not use it?Thx!
@istvanjudak6274 yes 10*C degrees are good
No frost even better
Nice video, thanks. The link to amazon for the sausage casing doesn't work
Try this one
BUDELLO NATURALE di SUINO: amzn.to/37kzwRn
BUDELLO di BOVINO per SALAMI: amzn.to/2RFWOdW
lol you know it took me a long while to figure out your yt name,,i could never make it out until i look at your ch and other video where you explain it means heart of chocolate in italian so then i realised ahhh yes cuore di chocolato lol
😂👍🏼 yes
Hi. Thanks for your informative videos...helps a lot for people who dont want to buy processed meats which are full of poisons! After the 8-10 hours room temperature drying, Can I store the salami in a regular fridge? which means store in fridege which have other foods in it? the growing mold process can infect the other fodds in the ridge? Thx
Yes 👍🏼 you can. It will dry faster in regular fridge. Yes the mold can affect other salami and cheese
@@Spectacular-cuoredicioccolato I mean should I worried about the other foods in the fridge? The mold not going to those foods right?
@szzs2276 this mold is good 👍🏼 not problem
Sir you are a Professional food and drink creator 🎉
😂 not at all
Excellent 👏👍💐
Thanks 🤩
The pear apple wine i made was succes! Neighbors and parents liked it very much, too strong for me :D I put some sprite in it and it was good. 🤌 Thank u boss for videos
Thanks for sharing your experience 🥳🍷
Hello, great video. I noticed that the salami casing on Amazon does not look like the one you show on the video, is this the correct link? Thanks!
Sorry but I bought it on amazon Italy, you can make a small version 😬
congrats on the video!
in total how many days did it take you to ripen and in what temperature-humidity
How do we know that the salami is ready?
Where do you will keep it? In a basement or in the fridge?
How big is your salami casing?
@@Spectacular-cuoredicioccolato I have bought a maturation chamber similar to yours (slightly larger)
I have controlled temperature and humidity
how many days should i leave it inside the chamber?
@jimtramp5725 at least 30 days but the first time it a test for the future salami
@@Spectacular-cuoredicioccolato the temperature of 14 degrees and the humidity of 80% is good?
@jimtramp5725 yes 👍🏼 maybe after 2 weeks you can drop to 12*C degrees
Again a nice video! What is exact brand of the fridge? I cannot find it... I know it is a vevor
Yes 👍🏼 vevor but if you check my video the problem was the humidity 😬 too high
@Spectacular-cuoredicioccolato yes we can control that! But can you let me know which type vevor this is?
@carlokoenders2966 sure 👍🏼
European site: s.vevor.com/bfQtDD
US site: s.vevor.com/bfQxb1
5% Off Discount Code: VEVORSALE5
hmmm idk if that ring is case hardening or is perfect if entire cross section is like that but its difficult to control such large piece of meat ,,perhaps would be better if you kept in larger fridge with more aeration and more stable environment, many ppl get surprised how fridge works even better like that then cantina
Yes 👍🏼
Is it better to use curing salt ?
Yes 👍🏼 if you know how to use it
Good word! Protagonist ❤️
Thanks 🥳
Does the vevor fridge work well ?
Yes and not 😬 I explain at the end of the video, the humidity is the problem, too high
Ciao caro Andrea. Grande video come il solito. Ho due domande se mi permetti. 1) qual è la percentuale del peso totale da ridurre per sapere che il salame e' pronto? 2) Non sono riuscito a trovare nessun negozio a Malta che vende il tipo di collato di maialle che usi lei. Avete un link per comprare lo stesso colloto online? E mi po dire ance la misura del collato? Grazie di coure. Antonio da Malta
Circa il 30 %
Ti va bene il link di Amazon Italia?
Si grazzie Amazon Italia va bene.
@antoniomagro2455 COLLATO di MAIALE CALIBRO 100/50 amzn.to/3HmD1KF
perfection
🥳 thanks
Yes!
👍🏼
Question for how long can you keep it without refrigerator?
Do you have a basement? How many degrees do you have at home?
@@Spectacular-cuoredicioccolato well we dont have and its normally 32°c out here. But lets say it was aged at 25 days inside the chiller, will it still be good if i put it outside? And for how long?
@prodotpuypuysworld2490 no 👎🏼 you should store at less than 12*C degrees
Thank you.
Is the gut from pig too?
Yes 👍🏼
Which hole diameter of the grinder grid did you choose?
He said about 6mm
6 mm
@@danleighton Thanks! I somehow missed it.
Bella!
Grazie 👍🏼
The fennel. Do you bruise it or lightly crush it? I imagine it’d stick in my teeth
I use it natural, after been in the salami it will be soft
You don’t use curing salt. Is it better without it?
I never used it but if you have it you can use it 👍🏼
Hi! Is it possible to buy collato di maiale on line anywhere?
Yes I bought it online but in Italy where are you living?
@@Spectacular-cuoredicioccolato Thanks for such a quick reply. I live in Israel, so I need a seller who ships internationally.
By the way, I loved your idea of rubbing mold from ``salami madre``. I have chopped dried skin from butchers` artisan salami someone brought me from Italy and added it to the meat with the spices. It worked really well, now I have mold originated from Alba. I think it`s really cool.
Alba ? Spectacular 😂 I grew up 1 hour away from Alba.
Wait that I send you the link
@Grishna1955 COLLATO di MAIALE CALIBRO 100/50 amzn.to/3HmD1KF
what did you say is no good for fermentation ,,is it oil? i could not make out what you said,
also i do not think you will get much aroma and flavor with one whole clove in the wine, instead you should use more or at least chop it up so it releases its flavors,
any particular reason you used white wine instead of red?
also for mold try brushing it with yogurt water instead but other than nice esthetic look why bother with molding on outside? does it do anything for inside?
Sald with iodine 👎🏼 no good
The mold helps the preservation
@@Spectacular-cuoredicioccolato why iodine is no good? does it stop fermentation?
i was also thinking even salt or sodium nitrite might not be good for the bacteria culture during fermentation and this makes sense because salts are suppose to kill bacteria so it might stop fermentation no?
yes i guess mold does many things but adds good flavor too
Yes 👍🏼 DO NOT USE IODIZED SALT 🧂
th-cam.com/users/shortsGIc-BD5k_8Y?feature=share
@@Spectacular-cuoredicioccolato did you just make this video?
but also yes if it kill microbes it may inhibit the fermentation process right? but salt alone will not hurt fermentation??
also like you said it tastes bad and ruin the chemistry, i guess same for meat not only cheese, i think we only use sea salt without iodine i hope because i been using that so far i will re check
thank you very much for your fast replies much appreciate it
I looked up his word iodio and it is iodine in Italian. So no iodized salt.
Thanks 😬for the help
why does it look like the white mold went away after 20 days?,
also wow at loosing 63% of weight that is quite dry sharp salami no lol speeeec,,tacular as always my friend
I don’t know I think the mold was there
@@Spectacular-cuoredicioccolato yeah maybe it was the camera angle or side of salami with less mold
Probably 👍🏼
u are using pork loin?
Yes 👍🏼 you can
لطفا توضیحات را زیر نویس کنید تا بتوانم به فارسی ترجمه کنم 🙏🎉
www.cuoredicioccolato.it/en/italian-fennel-salami/
@@Spectacular-cuoredicioccolato 🙏🌿
Come for the windmill, stay for the recipe.
😂👍🏼 bravo
Did I hear that right? Salt without Sodium? 🤔🤔🤔
Without iodine
Sorry for my pronunciation 😬
@@Spectacular-cuoredicioccolato Don't be sorry my friend - just thought it was amusing. Take care 😊
🤗👍🏼
glad you did not twirl hand by mistake while holding wine lol would have been no good kitchen recipe an wife will kill you but amazing results making something like this at home unbelievable and so simple
🍷👍🏼😂 yes
A lot of supermarket salamis just have a coating of rice flour and no mold, so it would not work alwais.
Buy a good salami 🙄 please
The choice here in Thailand is not great, but O.K. Sometimes I make them myself and spray them with penicillium candidum, this works very well.
By the way, in one of my sausage books it says that humidity should be 90% or more in the beginning to allow humidity from the center of the salami to diffuse to the outside. If the humidity is too low in the beginning it can lead to really ugly things. I had the impression that your salami has a darker shade at the outer edge what could be because of lower humidity in the beginning.
Stilll I was jealous when I saw your salamis. I am about to enhance a fridge with a temperature and humidity control, for sausages but also for cheese and pizza dough.@@Spectacular-cuoredicioccolato
I knew not easy to find it in Thailand only in touristic areas. Even Makro ha only few choices
Yes 👍🏼 dedicated fridge is the best choice. I will make one too in the future
We are lucky here in Prachuap Khiri Khan, the Makro has quite a good butchery choice including some nice salamis. They even have the Swiss national grill sausage, Cervelat and we grill it quite often.. @@Spectacular-cuoredicioccolato
@hans-uelijohner8943 spectacular 🥳
perché in inglese non è il canale italiano il giallo?
Ho iniziato in italiano 😉 e ho scelto il rosso, il giallo è venuto fuori dopo , tu che colore preferisci?
You need a more dense stuffing. Those air pockets in finished product are not good.
Thanks for the advice 👍🏼
Please put your e-mail address on the screen so we can write to you with ideas and questions!! Thanks from TAMPA , FL USA. 86*F and sunny!! ❤😊
cuoredicioccolato.it@gmail.com you can find the email under all my videos 😉
You are such a beautiful man. I love you.
😂 thanks for your support
I don't make I like to eat salami.next week on Wednesday we barbecue in my workshop please send me 2 a3kg.
Bravo 👏🏼 Adamo 😂
I'm not too familiar with Italian, and I don't want to sound "rude", but doesn't the word "finocchio" slang for a man who is "🏳🌈"....lol.
This is finocchiona 🙂
My gosh. You look very under the weather in your latest videos. I just came out of detox and a month of rehab. Not the first time, I have been trying to quit the alcohol for year. (almost 20). You have the lack of personal care sadly that I notice. I will not go into it further, It is probably extennal issues, family, stress etc. Please take care of yourself and chat also. I have lacked on personal care in my addiction, personal care. Showing, brushing my teeth at least twice a day, eating enough nutrition's to support a healthy diet intake etc.
Thanks for your concern 😂 maybe to busy, I want to do many things but not enough time 🤪
Thanks again 👍🏼
dude it doesnt look too good
😱 why?