Hey friends! Hope you will give this a try cause sincerely it’s really cool! So far I really love the liqueur in the Whisky Sour, Daiquiri and split base (cognac & rye) Sazerac. If you try the liqueur and make some delish cocktails with it other then that, share it here. Cheers
I’m waiting for my liqueur to finish filtering before I get to adding it to sugar, but my yield of liquid is very low. C 50% of the original. Which isn’t enough for the amount of sugar I have already prepped. I used lactose free milk but I wouldn’t expect the volume of solids that are left. Hmmmmm
@@TrufflesOnTheRocks exactly what I did, it currently on a magnetic stirrer. (I got it super cheap at a lab sale). But in total 400ml gave me 230 ml of whey.
I just made a 750 ml bottle of this milk liqueur by using this recipe x4. After doing a bit of research myself, I read that some folks make this liqueur using brandy or grappa. Brandy sounded more interesting than vodka and it has the same ABV, so that's what I used. In addition, as you mentioned, this recipe lends itself to all kinds of flavor possibilities. Some folks add vanilla, or shaved chocolate to the milk/spirit jar and allow that to steep. I tried a split vanilla bean (and let it steep with the milk/brandy for 24 hours), and the finished product has a lovely vanilla essence which pairs well with the citrus. I bet adding additional orange peel and some shaved dark chocolate (70% maybe) would also be very nice as after dinner drink. Thank you for all of the work you put into researching how to prepare this liqueur in just 24 hours!!
I'm definitely gonna try this. The idea of shelf-stable ingredients is really attractive to me (and probably many home bartenders since we can't use ingredients quickly except at parties, etc).
@@TrufflesOnTheRocks Makes me wonder about all the flavored syrups I have made over the years... could I make a cinnamon tincture, or a ginger tincture, and add those to 1, 1.5, or 2:1 simple in the mixing tin and only have to have those plain syrups in the fridge.
@@TrufflesOnTheRocks that was really amazing! I'm a big fan of your work! I want to add yogurt to my cocktail recipes. Any ideas how? Thank you in advance!
It's refreshing to see new ideas being explored in the world of mixology, challenging traditional boundaries and introducing exciting flavor combinations.
I made this but replaced the sugar with a dalgona toffee (honey sugar baking soda, cooked into toffee food processed into sugar) to give a toasted honey variation. I used it for a take on a gold rush with a cookie butter washed old forester rye. You are a genius, this form of sweetener is amazing!
I just stumbled on your channel while looking up basil smash recipes and have now binged on 10 of your videos - looking forward to upping the cocktail game with the milk liqueur now - cheers man!
Really cool video, thank you. I am starting to make one today! One thing I would consider is reducing the whisky by 0.5cl or 1cl to account for the alcohol in the liqueur. It does make your Whisky Sour a bit more boozy which is not always great.
Trying to do this with greek yogurt, and am omitting the citric acid in favor of some lactart from Art of Drink to get a more pure dairy flavor. Will be filtering it out tonight.
A problem I always have with making liquers, is that when filtering it, whether it be through a coffee filter or paper towel, rinsed or otherwise, it still absorbs, then just stops. So after a lot of time having to refilter because giving them a light squeeze causes them to burst, I end up going through a LOT of them. So I end up losing product, time and sanity.
This is the fourth time I've watched this video and I know it won't be the last. I tried something like this before with cranberry but I didn't add the Vodka (rookie mistake). I'm trying your method but with blood oranges and lemons and another one using the skin from pineapple (another idea stolen from you) and lime peels. Cheers good sir.
This is Magic!! I am a food rescue fanatic and making olio sacrum (from garnish waste) and Milk clarified (from soon to expire product), but this takes it at a new level. Damn I never would have guessed that my culinary journey would lead me to mixology!
Thanks Matthew! Have fun with the milk liqueur and don't be afraid to try and flavor it with whatever you think would fit. It's almost like ablank canvas. Cheers!
Interesting, I will definitely try this. Also since the whey will contain a small amount of salt naturally found in milk, it perhaps can have the same effect as using a hint of saline as shown in one of your other videos. It will be a grand experiment!
Hello from Portugal! Where is this from? I've never heard of it, despite being from here, and I'd love to go and learn more about it! Thanks for sharing!
When I made some reading about it, I couldn'T find from where exactly but the articles say it's most likely to be from north of Portugal. That's all I could find.
Thank you always for the informative videos! How long is the storage period for milk-washed alcohol without sugar? I'm asking because I want to make sugar-free milk-washed alcohol.
I made a bottle, the traditional way, last August. I haven't had it in the fridge, but it's still perfectly fine. I haven't used it alot, but using it in palce of simple syrup, sounds great. I'm definitely trying it in a Whiskey Sour.
Hey Jon! That's great! Let me know how you like the cocktail. I also LOVED it in a 50/50 Cognac/Rye Sazerac and in a Daiquiri just to name a few. Cheers!
I'd think the traditional way would be shelf stable too. It's the same process, just over a longer period of time. Filtering out the curds should mean that the original version is shelf stable.
@@adashofbitter both are indeed shelf stable. Just a different flavor profile or should I say one with a "random" flavor profil and the other one with a consistant one ;)
Long time fan, recently returned. I come for the OCD. Your style is refreshingly impeccable. I learn something great every time and bookmark some. You need a better casquette for this “more relatable” thing, though. ;)
@@TrufflesOnTheRocks Done and no surprise, it was awesome! The raspberry liqueur is wine based and it's got a bit of depth so it worked excellently with the creaminess of the milk liqueur. I also sprayed some (very little to not overpower the milk liqueur) absinth on the foam to get a liquorice note, I really like that with raspberry! I tried ditching the gin and go with just the liqueurs and lemon but while it was good it lacked some bite. Now I really want to make this with a navy strength vodka and see how it goes! Great recipe, cheers! 🍸
For the sake of explaining it to others, does anyone know why the milk doesn’t “spoil” when left out for 10+ days? Just want to fully understand the science of it
You can do whatever you want. This is a blank canevas. You can use the sweetener of your choice, you can infuse it with whatever you feel for... the choice is yours and that's also whats cool with it. I simply made what seemed to me like the most versatile recipe for the tutorial but I made it also with mezcal for example and it was awesome!
Question. About to try this. You say the final milk liqueur is "shelf stable". That generally means it won't degrade in a cool, dark place. Yet you also mention storing it in a refrigerator. So which is correct? If I make a large batch, how long will it last on the shelf with my spirits or in the fridge? Thank you.
Hi Matt! Let me put it that way. It should be shelf stable because of the composition of the liqueur BUT I never kept mine outside the firdge more than a couple of months. I have, in the fridge kept some samples for over a year and it was like if I had made it the day before. Also, I just like to keep it cold personally. But all that to say, theorically, if your bottle is sterelized, you should be fine keeping it in a cool dark place for as long as you want but I never made the test. Hope this helps.
@@TrufflesOnTheRocks Thank you. That's very helpful. I don't often make things in large enough quantities to last several months, but it's nice to know I don't have to start getting suspicious of it in 3-4 weeks.
Do you know if it would work using honey as sweetener for the liqueur? I quess the combination of milk and honey would work great and even in the Whiskey Sour this could be an absolute game changer 🤔
This is almost a blank canevas. You can sweeten it with whatever you want, you can use different spirits if you want, you can even infuse the milk before... possibilities are endless. I just did what seemed to me like the most versatile version of it to make the tutorial but you can be sure that there will be more of this in many different ways in the future on the channel.
Hello friend, a question, how long can milk liqueur last? does it need to be refrigerated? And with what other types of flavors could it have an affinity besides citrus?
Hey mate, shelf stable when kept in the fridge means it has no expiration date. In terms of other flavors, it’s your call. You can flavor it with whatever you want. Just be creative. Cheers
Hi, just a question.. I've made the acid solution as shower in the video 3 weeks ago, I wonder if it was normal that it already grew mold inside the piper bottle today ???
@@TrufflesOnTheRocks Ok thank you 🤔 :) Do you have any tips on how to clean / disinfect such bottles ? (It was a brand new one but I guess it's possible that I didn't clean it enough before pouring)
Hey! That’s a good question. Really there’s no reason except that this is what I use 99% of the time because it’s the level of acidity of lemon juice. So it doesn’t bother me to have a bit more in my fridge for when I need some. But if you want to save on the citric powder, you could do just the small amount of citric and it would do
Followed this exactly and my. Milk vodka citic acid solution stays cloudy even after filtering a few times. I wonder if its because I used a larger container. You think I should let it sit for another 24hrs?
Theoretically no but I feel better when I keep it in the fridge because of the nature of milk whey. I also feel, I don't know if it's just me, that the flavour is more stable when kept in the fridge.
Thanks! Makes perfect sense. Better safe than sorry and I would prefer the first sip to taste like the last. I made the syrup and will be sharing with friends this weekend. Thanks again!
Friends loved it! Made a whiskey sour with it and one with simple syrup as a side-by-side. Consensus was, like you said, the milk liqueur version had a lasting citrus flavour that didn’t leave your mouth dry. We only made one sour with it as we consumed the rest as a “digestive” after our meal. Thanks for the great recipe.
Has always been curious about milkwashing drinks. Since you use lemons and not some acid powder that makes me think of "Breaking bad" i will try to make this milk liqueur.
Rather than stirring the vodka/milk/sugar mix over 90 minutes, could you just ultrasound it? And Yes, I'm be lazy and just want to be able to walk away!
HAHA! I'm sure you can. You could also use a magnetic stirrer if you have one strong enough. The only reason I presented it that way is because I didn't want to tell you to stir for 45 minutes non stop lol
@@TrufflesOnTheRocks Good thought - I have a Magnestir as well. Some days I think I have way too many toys! Can't blame you, so I will blame Dave Arnold instead.
Hey friends! Hope you will give this a try cause sincerely it’s really cool! So far I really love the liqueur in the Whisky Sour, Daiquiri and split base (cognac & rye) Sazerac. If you try the liqueur and make some delish cocktails with it other then that, share it here. Cheers
I’m waiting for my liqueur to finish filtering before I get to adding it to sugar, but my yield of liquid is very low. C 50% of the original. Which isn’t enough for the amount of sugar I have already prepped. I used lactose free milk but I wouldn’t expect the volume of solids that are left. Hmmmmm
@@wibblebinx hum! That’s interesting 🤔 Just weight what you have in liquid and remove what needed form the sugar to have the 1.5 : 1 ratio
@@TrufflesOnTheRocks exactly what I did, it currently on a magnetic stirrer. (I got it super cheap at a lab sale). But in total 400ml gave me 230 ml of whey.
I just made a 750 ml bottle of this milk liqueur by using this recipe x4. After doing a bit of research myself, I read that some folks make this liqueur using brandy or grappa. Brandy sounded more interesting than vodka and it has the same ABV, so that's what I used. In addition, as you mentioned, this recipe lends itself to all kinds of flavor possibilities. Some folks add vanilla, or shaved chocolate to the milk/spirit jar and allow that to steep. I tried a split vanilla bean (and let it steep with the milk/brandy for 24 hours), and the finished product has a lovely vanilla essence which pairs well with the citrus. I bet adding additional orange peel and some shaved dark chocolate (70% maybe) would also be very nice as after dinner drink.
Thank you for all of the work you put into researching how to prepare this liqueur in just 24 hours!!
X4? I multiplied it by 3 and it made a perfect amount into a bottle. Kind wondering where we went differently other than that.
I'm definitely gonna try this.
The idea of shelf-stable ingredients is really attractive to me (and probably many home bartenders since we can't use ingredients quickly except at parties, etc).
And it spikes up the ABV of the drink a little... what's not to like about it ;)
@@TrufflesOnTheRocks Makes me wonder about all the flavored syrups I have made over the years... could I make a cinnamon tincture, or a ginger tincture, and add those to 1, 1.5, or 2:1 simple in the mixing tin and only have to have those plain syrups in the fridge.
@@mmeiselph7234 first l, that would be very clever. Second, stop talking about this, it’s the topic of a video I’m working on 😂
@@TrufflesOnTheRocks This sounds like an incredible idea, cant wait to see the video
@@TrufflesOnTheRocks that was really amazing! I'm a big fan of your work! I want to add yogurt to my cocktail recipes. Any ideas how? Thank you in advance!
It's refreshing to see new ideas being explored in the world of mixology, challenging traditional boundaries and introducing exciting flavor combinations.
I made this but replaced the sugar with a dalgona toffee (honey sugar baking soda, cooked into toffee food processed into sugar) to give a toasted honey variation. I used it for a take on a gold rush with a cookie butter washed old forester rye.
You are a genius, this form of sweetener is amazing!
Love the DIY to bring our home cocktails to the next level 👍
I just stumbled on your channel while looking up basil smash recipes and have now
binged on 10 of your videos - looking forward to upping the cocktail game with the milk liqueur now - cheers man!
Thanks! Really appreciate that :) Cheers!
That sounds delicious and is now on my to-do list! By the way, I love all of your glasses and bottles you use on this show. So nice.
Thank you sir!
Ive tried this, and it acts really good in whiskey sour, it fills the gap between flavors, thus making it much comfortable to drink.
Really cool video, thank you. I am starting to make one today!
One thing I would consider is reducing the whisky by 0.5cl or 1cl to account for the alcohol in the liqueur. It does make your Whisky Sour a bit more boozy which is not always great.
Trying to do this with greek yogurt, and am omitting the citric acid in favor of some lactart from Art of Drink to get a more pure dairy flavor. Will be filtering it out tonight.
A problem I always have with making liquers, is that when filtering it, whether it be through a coffee filter or paper towel, rinsed or otherwise, it still absorbs, then just stops. So after a lot of time having to refilter because giving them a light squeeze causes them to burst, I end up going through a LOT of them. So I end up losing product, time and sanity.
Nice one! As a huge fan of clarified cocktails, I definitely must try that one! 🥃
Can't wait to hear your feedback. Cheers!
Tried your clarified by sour and became a fan, happy to be a subscriber
This is the fourth time I've watched this video and I know it won't be the last. I tried something like this before with cranberry but I didn't add the Vodka (rookie mistake). I'm trying your method but with blood oranges and lemons and another one using the skin from pineapple (another idea stolen from you) and lime peels. Cheers good sir.
Nice. Added to my list of things to try soon
Thanks for the continuous inspiration! Still a pleasure to watch your videos 💯
Thank you so much Steven! Cheers mate
I must try this, cheers 🍻
I hope you'll enjoy! Cheers!
This is Magic!! I am a food rescue fanatic and making olio sacrum (from garnish waste) and Milk clarified (from soon to expire product), but this takes it at a new level. Damn I never would have guessed that my culinary journey would lead me to mixology!
Thanks Matthew! Have fun with the milk liqueur and don't be afraid to try and flavor it with whatever you think would fit. It's almost like ablank canvas. Cheers!
Interesting, I will definitely try this. Also since the whey will contain a small amount of salt naturally found in milk, it perhaps can have the same effect as using a hint of saline as shown in one of your other videos. It will be a grand experiment!
I really appreciate every video you made it's really professionnal and inspiring for me, would definetely try to make some of this !
Thank you!!!!
Hello from Portugal! Where is this from? I've never heard of it, despite being from here, and I'd love to go and learn more about it! Thanks for sharing!
When I made some reading about it, I couldn'T find from where exactly but the articles say it's most likely to be from north of Portugal. That's all I could find.
I've found that milk clarified elements often create a nice foam when shaken with using egg white
True, the protein in the whey is an emulsifier. I used milk whey alone sometimes in cocktails. Great texture and flavour.
Going to do it. Probably next week. Looks fantastic my friend.
Thanks a lot sir! Looking forward to see the pictures of the drinks. Cheers!
Thanks!
Always a pleasure! Thank you 🙏
Thank you always for the informative videos! How long is the storage period for milk-washed alcohol without sugar? I'm asking because I want to make sugar-free milk-washed alcohol.
Can't wait to try it this weekend.
Hey Luis! Hope you will enjoy. Cheers!
This sounds amazing! Wonder how it would work in a coffee cocktail? A silky & citrusy espresso martini perhaps…
I'm sure it would be great! Actually working on a Clear (not clarified) Espresso martini using it.
Best Whiskey sour I ever had 🖤
Would you like one now? It's 5 ;)
@@TrufflesOnTheRocks Pleaseeeee 🤗
Hi. Big fan of your work.
Im confused about how much sugar to use if im batch making this..
I made a bottle, the traditional way, last August. I haven't had it in the fridge, but it's still perfectly fine.
I haven't used it alot, but using it in palce of simple syrup, sounds great. I'm definitely trying it in a Whiskey Sour.
Hey Jon! That's great! Let me know how you like the cocktail. I also LOVED it in a 50/50 Cognac/Rye Sazerac and in a Daiquiri just to name a few. Cheers!
I'd think the traditional way would be shelf stable too. It's the same process, just over a longer period of time. Filtering out the curds should mean that the original version is shelf stable.
@@adashofbitter both are indeed shelf stable. Just a different flavor profile or should I say one with a "random" flavor profil and the other one with a consistant one ;)
I’m really struggling to make it not cloudy. I’m using cheese cloth and I filtered it like 7 times but it’s not coming clear. What should I do?
Long time fan, recently returned. I come for the OCD. Your style is refreshingly impeccable. I learn something great every time and bookmark some. You need a better casquette for this “more relatable” thing, though. ;)
Thanks a lot Cameron! What you mean a better casquette?
About to make this now. Planning on mixing a sour with this, gin and homemade raspberry liqueur. Should be tasty, will be back with result.
Sounds fantastic ! Looking forward to hearing your thoughts
@@TrufflesOnTheRocks Done and no surprise, it was awesome! The raspberry liqueur is wine based and it's got a bit of depth so it worked excellently with the creaminess of the milk liqueur. I also sprayed some (very little to not overpower the milk liqueur) absinth on the foam to get a liquorice note, I really like that with raspberry! I tried ditching the gin and go with just the liqueurs and lemon but while it was good it lacked some bite. Now I really want to make this with a navy strength vodka and see how it goes! Great recipe, cheers! 🍸
@@Matarro1980 I'm drooling mate! That sounds wonderful! Super happy you liked it. Cheers!
mind blown! 🤯 sounds delicious!
Thanks Jon! Cheers!
@@TrufflesOnTheRocks and I think this would make an amazing Pisco sour. Cant wait to try!
@@jonlau7937 Keep us all posted on how it turned out. I'm also sure it will work!
Ahhh yes. Milk Liqueur, my World Class secret weapon 😏 has been a staple in my bar for years now!
I remember watching the finals live and when you pulled that one out the judges were all like "WOW! Can we taste it please"
For the sake of explaining it to others, does anyone know why the milk doesn’t “spoil” when left out for 10+ days? Just want to fully understand the science of it
The sugar and the booze kill the bacteria that would normally spoil milk
Sugar an alcohol preserve it
Like Nick and Jott said. Cheers!
Can’t wait to try this out, could I swap VODKA with white RUM (BACARDI)?
You can do whatever you want. This is a blank canevas. You can use the sweetener of your choice, you can infuse it with whatever you feel for... the choice is yours and that's also whats cool with it. I simply made what seemed to me like the most versatile recipe for the tutorial but I made it also with mezcal for example and it was awesome!
@@TrufflesOnTheRocks versatility is the new cocaine ;) #addicted
@@CoconutMonkeey 😂
Engagement
Dang that sounds tasty. I might have to steal some Citric acid from my kids science kit!
Lol! They have a cook Science teacher HAHA
That’s a nice bottle where did you find it
I got this one from a Scotch distillery. It was for a sample of their juice.
Looks really good! Have you tried swaping out the vodka for barrel aged spirits e.g. brandy or bourbon? Should add some character...
I did many different tests with peated scotch, mezcal, rum and more. It can be interesting but less versatile
By replacing a 0% alcohol with Vodka bases simple syrup we elevate the stiffness of the drink right?
Like you would with any liqueur.
It would be really handy to have imperial measurements along with the metric on the recipe notes.
Also, the coffee filter I used hardly let any liquid through. How is yours running so well.
I don't know, I always use Melitta original filters and they work perfectly for milk clarification
Question. About to try this. You say the final milk liqueur is "shelf stable". That generally means it won't degrade in a cool, dark place. Yet you also mention storing it in a refrigerator. So which is correct? If I make a large batch, how long will it last on the shelf with my spirits or in the fridge? Thank you.
Hi Matt! Let me put it that way. It should be shelf stable because of the composition of the liqueur BUT I never kept mine outside the firdge more than a couple of months. I have, in the fridge kept some samples for over a year and it was like if I had made it the day before. Also, I just like to keep it cold personally. But all that to say, theorically, if your bottle is sterelized, you should be fine keeping it in a cool dark place for as long as you want but I never made the test. Hope this helps.
@@TrufflesOnTheRocks Thank you. That's very helpful. I don't often make things in large enough quantities to last several months, but it's nice to know I don't have to start getting suspicious of it in 3-4 weeks.
Do you know if it would work using honey as sweetener for the liqueur? I quess the combination of milk and honey would work great and even in the Whiskey Sour this could be an absolute game changer 🤔
This is almost a blank canevas. You can sweeten it with whatever you want, you can use different spirits if you want, you can even infuse the milk before... possibilities are endless. I just did what seemed to me like the most versatile version of it to make the tutorial but you can be sure that there will be more of this in many different ways in the future on the channel.
Hello :) how long can i store in fridge?
Like I said in the video, it's stable in the fridge so almost forever, like any other liqueurs.
Hello friend, a question, how long can milk liqueur last? does it need to be refrigerated? And with what other types of flavors could it have an affinity besides citrus?
Hey mate, shelf stable when kept in the fridge means it has no expiration date. In terms of other flavors, it’s your call. You can flavor it with whatever you want. Just be creative. Cheers
Hi, just a question.. I've made the acid solution as shower in the video 3 weeks ago, I wonder if it was normal that it already grew mold inside the piper bottle today ???
No it's not. I bet maybe the jar or bottle you put it in was "contaminated". It's the only way I can see this happening
@@TrufflesOnTheRocks Ok thank you 🤔 :)
Do you have any tips on how to clean / disinfect such bottles ? (It was a brand new one but I guess it's possible that I didn't clean it enough before pouring)
hi JF! is there any reason that you're using 3.5g of 6% acid solution over just 0.21g of citric acid powder? thanks!!!
Hey! That’s a good question. Really there’s no reason except that this is what I use 99% of the time because it’s the level of acidity of lemon juice. So it doesn’t bother me to have a bit more in my fridge for when I need some. But if you want to save on the citric powder, you could do just the small amount of citric and it would do
Thank you for the video, where can I buy milk liqueur? I've searched but can't find it. Thanks
This is more like a homemade thing. The idea is to make it yourself. I don't think you will find any in stores outside of Portugal.
Followed this exactly and my. Milk vodka citic acid solution stays cloudy even after filtering a few times. I wonder if its because I used a larger container. You think I should let it sit for another 24hrs?
I have the same
@@jellehiemstra9288 repeated mine using a smaller container. Worked
So, does the fat content of the milk matter? If so, why?
It does. More fat = easier to curdle and easier to make the clarification
How much liqueur does this recipe yield?
This is shelf-stable, but does it have to be refrigerated with the alcohol?
Theoretically no but I feel better when I keep it in the fridge because of the nature of milk whey. I also feel, I don't know if it's just me, that the flavour is more stable when kept in the fridge.
Thanks! Makes perfect sense. Better safe than sorry and I would prefer the first sip to taste like the last. I made the syrup and will be sharing with friends this weekend. Thanks again!
@@joewansbrough2291 Awesome! Come back here to tell us how you and you friends liked it. Cheers!
Friends loved it! Made a whiskey sour with it and one with simple syrup as a side-by-side. Consensus was, like you said, the milk liqueur version had a lasting citrus flavour that didn’t leave your mouth dry. We only made one sour with it as we consumed the rest as a “digestive” after our meal. Thanks for the great recipe.
Has always been curious about milkwashing drinks.
Since you use lemons and not some acid powder that makes me think of "Breaking bad" i will try to make this milk liqueur.
HAHA! Me too always
please please please, tell me what camera you're using!
Nothing too fancy. Sony A7C
Hey. What fat content is the best milk to use?
I always use whole milk which is usually between 3.2 to 3.5%
Another cocktail with milk liq. Maybe ??
There will be more. Friday actually. But so far in terms of classics, I love it in 50/50 cognac rye Sazerac, daiquiri and gimlet.
Rather than stirring the vodka/milk/sugar mix over 90 minutes, could you just ultrasound it?
And Yes, I'm be lazy and just want to be able to walk away!
HAHA! I'm sure you can. You could also use a magnetic stirrer if you have one strong enough. The only reason I presented it that way is because I didn't want to tell you to stir for 45 minutes non stop lol
@@TrufflesOnTheRocks Good thought - I have a Magnestir as well. Some days I think I have way too many toys! Can't blame you, so I will blame Dave Arnold instead.
You added redcurrants, not blackcurrants!
…”this version of the liquor left me a little bit on my appetite”…
You said this at least twice during this post, just what do you mean?