Just to note for anyone learning to make these at home, the timestamps for when Kenji pours the eggs into the pan (4:17) and when he tilts the pan up to begin rolling (4:57). That's a cook time of 40 seconds! If your omelette is taking a lot longer than 40s to get set or it's browning well before 40s, you'll want to adjust the main cooking heat up or down before you add the eggs to the pan. It's going to depend a lot on both the power (and style) of your burner as well as the thickness and material of your pan!
Holy. I've been learning how to make Chef Motokichi's omurice over the years, and the initial temperature of my pan has been the trickiest thing to get consistent when switching between various types of stoves and so on. This technique might be the final piece of the puzzle. Thanks so much Kenji, you are the GOAT.
I haven’t tried making a french omelette in like 3 months… today I decided to do it and even before your video went live I was surprised that I managed to follow (almost) the same process as your first attempt. It was acceptable i’d say. If only your video appeared sooner in my feed so I could use the water technique, definitely trying again tomorrow.
This is great. I've struggled with this technique for so long and almost got it last weekend, so getting a little more information, and fresh info at that, is really really nice, and great timing imo. Now if only eggs weren't so expensive...
Yep, I had the Kichi Kichi vibes with the techique you demonstrated, but to be fair, it is THE technique for omelettes. I first saw it from a CIA trained chef in 1978, who also put butter in the eggs before cooking them, and have done it that way ever since because I haven't found a better omelette. Your stuffing is new to me, and I really like it, partly because you can't overstuff it (like a burrito). I always learn something useful from you, Kenji!
Kenji I love you, and the fact that you're looking to improve the production quality, but I must say I really miss the POV camera. It gave us a great perspective on how things should look and we were able to see the change in the food over time. The overhead cam is great! Underused IMO.
I've been using water similarly, Anytime I am batch cooking and I need to keep an empty nonstick pan hot, but don't wanna be fumed to death, I'll add water as a buffer
As I was watching you prepare your omelette, I was thinking of the similarities to the Kichikichi omelette, and then you said it in the end! Your water-in-pan tip and the 3-eggs-in-an-8-inch-pan guideline may help me improve my omelette game. Great video!
i remember chef jp saying he always makes a french omelette pale but a country omelette is something like a freestyle omelette where he puts in stuff and cooks it golden outside and nice and soft inside. dont quote me on that it has been a long time
Yes I know that video too. He said there are basically two styles of “french omelette”, the classical one with no colour, cooked quickly with “small curds”, and the country-style one stirred slowly so large curds form, and that one is browned.
“The inside should be a texture that the French call ‘baveuse,’ which translate to ‘drool-y’…” The luxurious pablum experience that only haute cuisine can provide 🧐👌
this is such a GENIUS technique! I've struggled to get a consistent fold and tenderness when doing french omelettes because of the temperature of the butter and the pan itself and this will definitely prevent many a forehead wrinkle in the future. thanks Kenji!
Hi Kenji, I’ve loved your work ever since my mom gave me the Food Lab as a gift one year. I’m just curious about your dishes that you’ve been using recently and in this video. Is there a website where I could get some for myself? They’re lovely!
Boiling point of water is 212 degrees. I have made French omelettes in both carbon steel and stainless steel and noticed that optimal temperature for my pans is around 300 degrees and I use s small amount of avocado oil and butter, so it doesn't stick to the pan. I also do move the pan and fork quickly pulling the pan off the stove to make sure the pan doesn't get too hot. I'm still trying to find a non-stick that meets all of the criteria that I feel comfortable.
I've been trying to do this on a carbon steel de buyer and if I stir too much, it sticks. If I gently move the egg around I get more of a browned omelette. My seasoning just sucks I guess but I've had the pan for a couple years now.
@@kohort1 What temp do you get it to? Also, are you using enough butter? It takes a while, at least for me, to figure out how high temp, how much butter, etc. to get the right balance. Do you use that pan for cooking other than eggs for omelettes? I've watched videos of a variety of different chefs and several have come out and said that they use a specific pan just for eggs and nothing else. I notice when I cook something else, it can cause problems when going back to eggs. That's why I try to only use the pan to cook eggs and nothing else. I haven't tried putting the eggs in at the 212 degree point. I'm afraid it might not be high enough for my pan. Maybe a non-stick, but maybe not carbon steel.
@@Oneness100 I think if I use enough butter it will always work, but still have to be careful not to stir away the oil. Hence, a more set browned omelette tends to slide right off. I use it for other proteins and perhaps bits of vegetables being careful not to do too much. But even when it was newer I only cooked eggs for a while. Just feel like it shouldn't be that finicky. If I'm going to use a lot of butter I might as well have stayed with stainless steel.
Hi Kenji, would you recommend using a cornstarch slurry in the egg mixture when making these eggs, like you did in your scrambled eggs, for a more moist omelette?
I am curious about this as well, because I typically do it with my scrambled eggs since learning about it on one of Kenji's previous videos... Perhaps because the cook time is so short for the French omelette, there is no need for the of cornstarch...?
Notice how wet the eggs are when Kenji starts folding in the pan compared with the texture when he cuts into the omelette. Not nearly as wet because with eggs there’s quite a bit of carryover cooking that occurs on the plate. So maybe err on the side of too wet when starting the fold.
tried to make omurice a couple of months back and the omelette came out a little overcooked lol. Tried this today for breakfast and the omelette came out perfect!! i'm gonna use the water trick every time! also gonna show my friends this
Hi Kenji, fan for a long time now! I'm wondering where you get your fresh herbs like Chives around the Seattle area? I also live in the area and I've struggled to find things in nearby grocery stores like QFC.
Im very low income. I don’t do take out or go out to eat, drinks etc, however I do have a passion for good food. So I do a CSA box during the winter (50 a week for all veg and two dozen eggs) and farmers market spring / summer and buy all my meats from a local butcher / fish monger plus pantry once a month. In total, for two adults, the grocery bill oscillates between 5-600 per month for everything, which includes snacks/treats and the occasional bottle of wine. Long story short, if you budget and prioritize you can enjoy really good, top self, nutritious whole foods that are sustainable and help local farms and communities, at a modest budget
I really have been trying to stick with carbon steel pans only these days. But the temperature I've been shooting for has been at the Leidenfrost temperature, which is higher than what's in this video. With a higher temperature, it's definitely more active, and I find I need to work faster and break up more of what curds have set with my fork or chopsticks. It works, but I rarely get the classic shape. Just above 212F is cool enough that I wonder if eggs would stick to a carbon steel. I'm going to try it. But curious if an expert has some thoughts.
I've found the _type_ of oil/fat you use matters more than anything for avoiding sticking, though heat control is 2nd. I'm pretty sure it's impurities/emulsifiers that help. Virgin oils are better than refined, especially virgin coconut, which seems about as good as butter. I can make a french omlette in stainless steel starting at 250F on medium heat with 1 tsp of virgin coconut oil or butter when the eggs recently came out of the fridge. I can almost do it on low, but I think stiring the eggs cools the pan down too quickly then. Only the area I was stirring most got stuck!
Hi Kenji! Thanks for teaching us how to know: 1) when the pan is ready for the butter and how not to burn the butter 2) number of eggs by pan size 3) thoroughly beating the eggs 4) how to agitate the eggs, roll the omelet and stuff it. Can't wait to put your technique to work on my next omelet! 😊
The most recent episode of the Risky or Not podcast addresses this issue (podcast hosted by 2 food scientists). The TLDR - not risky prepared this way, assuming similar temps to "sunny side up", but please listen and make your own mind up
How are people complaining about egg prices? You can make a meal like this for a buck or two. It's cheaper and better for you than a bowl of cereal. Anyhow, thanks for the great video!
Kenji, great technique, but as a lowly IT peon who happens to have a bachelor's in physics, the pan itself can and does exceed the temperature of the boiling water. The water itself is what is thermo-regulated while it is at the boiling point.
Indeed, this is why classic analog rice cookers work. As long as there is water present, the latent heat of boiling keeps the pan temperature close to boiling point.
Adding butter, cheese, or other fats to the scramble isn't some miraculous invention by one person by a friend of a friend. It's an intuitive thing for even most home cooks to try.
Kenji, you might want to invest in a small thin silicon spatula. I have and I really enjoy them. That way you don't really need to worry about the non stick coating which is nice. Also really nice to get into little areas.
I feel kinda foolish, but I thought the raison d’etre of omelettes was to put stuff -stuff being cheese, and whatever else - inside before you close it up.
Kenji is just torturing us with all these fancy egg dishes that us common peasants can’t afford anymore. Guessing next he’ll do a 12 egg quiche just to throw it in our face.
I'm surprised you rinse your hot pans under water, as I've seen this cause warping. Is there something special about your pans? Also, I don’t recall ever seeing water used to heat a pan in a restaurant kitchen. Is this something you did when cooking professionally?
as long as you let the water run a bit so it gets scalding hot, the temp dif between the pan and the water isn't high enough for it to matter, ( as long as you weren't running your pan on max like for wok stir frying or something, even so just let it sit for a minute or two)
What I really want to learn is how to cook the classic American omelet.* No browning on the egg, no gooey uncooked egg, fillings that are warm, cheese melted. The times I've seen it done well it always involves flipping. Almost all RUclips videos show an omelet that isn't cooked on the top (inner) side, so if you put cheese on and roll it up the egg stops cooking and the cheese doesn't melt. * Omelet is a perfectly fine spelling as far as I'm concerned, but for those who prefer omelette, I'll let it slide.
Kenji - isn't there danger of salmonella in undercooked eggs? This is especially concerning for pregnant women and individuals with compromised immune systems.
I miss..…the old KLA SealTech6 and his simple arsenal of symphonicinematographic POVs, dancing its ballet of angelicalangles, void of too much overrepetitous and redundant content that is so very prevalent nowadays today. Just have the intern bring you coffee.
Just to note for anyone learning to make these at home, the timestamps for when Kenji pours the eggs into the pan (4:17) and when he tilts the pan up to begin rolling (4:57). That's a cook time of 40 seconds! If your omelette is taking a lot longer than 40s to get set or it's browning well before 40s, you'll want to adjust the main cooking heat up or down before you add the eggs to the pan. It's going to depend a lot on both the power (and style) of your burner as well as the thickness and material of your pan!
drooooooly eggs :)
Holy. I've been learning how to make Chef Motokichi's omurice over the years, and the initial temperature of my pan has been the trickiest thing to get consistent when switching between various types of stoves and so on. This technique might be the final piece of the puzzle. Thanks so much Kenji, you are the GOAT.
I haven’t tried making a french omelette in like 3 months… today I decided to do it and even before your video went live I was surprised that I managed to follow (almost) the same process as your first attempt.
It was acceptable i’d say. If only your video appeared sooner in my feed so I could use the water technique, definitely trying again tomorrow.
Kenji is going through his egg period.
I just paid $12 for a dozen in SF Bay Area. These are now luxury ingredients!!
I think Kenji is going through menopause.
He’s the sole reason the nation’s in a eggs shortage 😭
This is great. I've struggled with this technique for so long and almost got it last weekend, so getting a little more information, and fresh info at that, is really really nice, and great timing imo. Now if only eggs weren't so expensive...
Eggs? In this economy?
😂
Yes, eggs can still be bought
These videos are watched by non-Americans too.
I have three dozen in my fridge now. Am considering selling them off and retiring.
@@remnant24 Sort of funny watching Americans freak out about egg prices when it's around 3-4 dollars for a dozen up here in the north (Canada)
Yep, I had the Kichi Kichi vibes with the techique you demonstrated, but to be fair, it is THE technique for omelettes. I first saw it from a CIA trained chef in 1978, who also put butter in the eggs before cooking them, and have done it that way ever since because I haven't found a better omelette. Your stuffing is new to me, and I really like it, partly because you can't overstuff it (like a burrito). I always learn something useful from you, Kenji!
Kenji I love you, and the fact that you're looking to improve the production quality, but I must say I really miss the POV camera. It gave us a great perspective on how things should look and we were able to see the change in the food over time. The overhead cam is great! Underused IMO.
Thought I dont miss the sounds of eating…
This is the most beautiful egg omelette!
I've been using water similarly, Anytime I am batch cooking and I need to keep an empty nonstick pan hot, but don't wanna be fumed to death, I'll add water as a buffer
To avoid burning my butter I've been adding oil - but that has resulted in greasy omelets
I love cooking and I have learned so much from you Kenji. Thank you!
I made one this week and added some parmesan cheese inside, was awesome.
As I was watching you prepare your omelette, I was thinking of the similarities to the Kichikichi omelette, and then you said it in the end! Your water-in-pan tip and the 3-eggs-in-an-8-inch-pan guideline may help me improve my omelette game. Great video!
Love your videos, I learn so much every time I watch you cook. Thank you for doing these! I can't wait to try making an omelette in this style.
8:28 Sandwich shop in Brookline is the legendary Cutty's
Love the videos Kenji, thank you!
at this point I'm expecting the next book to be about eggs
i remember chef jp saying he always makes a french omelette pale but a country omelette is something like a freestyle omelette where he puts in stuff and cooks it golden outside and nice and soft inside.
dont quote me on that it has been a long time
@@Erksah02 I know that video very well. He mentions that the butter should be browned for the country omelette.
Yes I know that video too. He said there are basically two styles of “french omelette”, the classical one with no colour, cooked quickly with “small curds”, and the country-style one stirred slowly so large curds form, and that one is browned.
“The inside should be a texture that the French call ‘baveuse,’ which translate to ‘drool-y’…”
The luxurious pablum experience that only haute cuisine can provide 🧐👌
this is such a GENIUS technique! I've struggled to get a consistent fold and tenderness when doing french omelettes because of the temperature of the butter and the pan itself and this will definitely prevent many a forehead wrinkle in the future. thanks Kenji!
can you link that compost container you're using? I don't love mine...
Hi Kenji, I’ve loved your work ever since my mom gave me the Food Lab as a gift one year. I’m just curious about your dishes that you’ve been using recently and in this video. Is there a website where I could get some for myself? They’re lovely!
Some are hand made from Orcas Island Pottery and some are from Uwajimaya, a Japanese supermarket here in Seattle.
@ Well, if I ever get the chance to visit your beautiful city, I’ll be sure to hit up Uwajimaya.
Could you do an omuraisu recipe? 🙏
Oui oui, merci Kenji 🥚🔥✨
Great video. I'm thinking the mushroom omelette will be my wife's new favorite topping your biscuits and gravy.
Boiling point of water is 212 degrees.
I have made French omelettes in both carbon steel and stainless steel and noticed that optimal temperature for my pans is around 300 degrees and I use s small amount of avocado oil and butter, so it doesn't stick to the pan. I also do move the pan and fork quickly pulling the pan off the stove to make sure the pan doesn't get too hot.
I'm still trying to find a non-stick that meets all of the criteria that I feel comfortable.
Depends on your elevation. I live at 4500 ft., so water boils closer to 203-204 degrees.
@ I live at sea level.
I've been trying to do this on a carbon steel de buyer and if I stir too much, it sticks. If I gently move the egg around I get more of a browned omelette. My seasoning just sucks I guess but I've had the pan for a couple years now.
@@kohort1 What temp do you get it to? Also, are you using enough butter?
It takes a while, at least for me, to figure out how high temp, how much butter, etc. to get the right balance.
Do you use that pan for cooking other than eggs for omelettes? I've watched videos of a variety of different chefs and several have come out and said that they use a specific pan just for eggs and nothing else. I notice when I cook something else, it can cause problems when going back to eggs. That's why I try to only use the pan to cook eggs and nothing else.
I haven't tried putting the eggs in at the 212 degree point. I'm afraid it might not be high enough for my pan. Maybe a non-stick, but maybe not carbon steel.
@@Oneness100 I think if I use enough butter it will always work, but still have to be careful not to stir away the oil. Hence, a more set browned omelette tends to slide right off. I use it for other proteins and perhaps bits of vegetables being careful not to do too much. But even when it was newer I only cooked eggs for a while. Just feel like it shouldn't be that finicky. If I'm going to use a lot of butter I might as well have stayed with stainless steel.
Hi Kenji, long time listener, first time caller. I gotta know, why so many egg videos!? Feels like I am swimming in eggs!!
Can’t wait for the egg prices to drop, so I can try this out! Thanks!
Hi Kenji, would you recommend using a cornstarch slurry in the egg mixture when making these eggs, like you did in your scrambled eggs, for a more moist omelette?
I’ve never heard of a good French omelette having cornstarch in it. What French chefs are recommending that?
I am curious about this as well, because I typically do it with my scrambled eggs since learning about it on one of Kenji's previous videos... Perhaps because the cook time is so short for the French omelette, there is no need for the of cornstarch...?
i will watch egg videos all day
Not related to this video but, does the heavy cream trick work for other styles of eggs? Like this omelette for example? or scambled eggs?
Is it called a “French omelette” because of the metric system?
Notice how wet the eggs are when Kenji starts folding in the pan compared with the texture when he cuts into the omelette. Not nearly as wet because with eggs there’s quite a bit of carryover cooking that occurs on the plate. So maybe err on the side of too wet when starting the fold.
So much egg content! Haha love it
tried to make omurice a couple of months back and the omelette came out a little overcooked lol. Tried this today for breakfast and the omelette came out perfect!! i'm gonna use the water trick every time! also gonna show my friends this
The fork and and pan action is gonna summon Uncle Roger
I can tell you now, Kenji couldn’t give a #*@% about Uncle Roger’s opinion, and rightly so…
love the last technique with the filling. It presents sooooo well!
What butane stove do you use? Iwatani?
Love the show. What exact stainless bowl and size is that for the egg beating? Thanks.
Hi Kenji, fan for a long time now! I'm wondering where you get your fresh herbs like Chives around the Seattle area? I also live in the area and I've struggled to find things in nearby grocery stores like QFC.
Does the water trick need to be modified if one is at altitude? Where I'm at water boils at around 195F.
Where did you get the plate that the second omlette was on?
At last, now I know how that omelet was so miraculously prepared in Itami Juzo’s Tampopo!
Interesting, I always add a splash of milk (from cow or plants based whatever I have), but guess plain water does the trick too.
As much as I love eggs, this is not the economy to continue showing me more ways to cook them :(
Im very low income. I don’t do take out or go out to eat, drinks etc, however I do have a passion for good food. So I do a CSA box during the winter (50 a week for all veg and two dozen eggs) and farmers market spring / summer and buy all my meats from a local butcher / fish monger plus pantry once a month. In total, for two adults, the grocery bill oscillates between 5-600 per month for everything, which includes snacks/treats and the occasional bottle of wine.
Long story short, if you budget and prioritize you can enjoy really good, top self, nutritious whole foods that are sustainable and help local farms and communities, at a modest budget
Hey Kenji, does the shape of the pan matters?
Those mushrooms look yummy, what kind are they?
Where does Kenji get a lot of his bowls and plates from? I thought I remember him saying he gets a lot of them as gifts, but couldn't find the video.
I really have been trying to stick with carbon steel pans only these days. But the temperature I've been shooting for has been at the Leidenfrost temperature, which is higher than what's in this video.
With a higher temperature, it's definitely more active, and I find I need to work faster and break up more of what curds have set with my fork or chopsticks.
It works, but I rarely get the classic shape.
Just above 212F is cool enough that I wonder if eggs would stick to a carbon steel. I'm going to try it. But curious if an expert has some thoughts.
I've found the _type_ of oil/fat you use matters more than anything for avoiding sticking, though heat control is 2nd. I'm pretty sure it's impurities/emulsifiers that help. Virgin oils are better than refined, especially virgin coconut, which seems about as good as butter. I can make a french omlette in stainless steel starting at 250F on medium heat with 1 tsp of virgin coconut oil or butter when the eggs recently came out of the fridge. I can almost do it on low, but I think stiring the eggs cools the pan down too quickly then. Only the area I was stirring most got stuck!
That's how Jacques Pépin does it too!
What Coffee Machine is that?
Some say to add the salt, mix the eggs and wait at least 10 minutes before putting the eggs in the pan.
Yes, they likely learned that from my first book or serious eats article.
@@JKenjiLopezAlt That's probably right. 🙂
Looking good Kenji (both you and the omelettes),
Alice B Tolkas recipe for scrambled eggs calls for bits of butter in the eggs so that’s what I’ve been doing for years
Hi Kenji! Thanks for teaching us how to know:
1) when the pan is ready for the butter and how not to burn the butter
2) number of eggs by pan size
3) thoroughly beating the eggs
4) how to agitate the eggs, roll the omelet and stuff it.
Can't wait to put your technique to work on my next omelet! 😊
Which non stick pan is this @kenji? Also no salting before like with the scramble?
He said he salted it before, "to help break up the proteins"
Trying to channel Kenji in my weight loss journey.
with bird flu on the rise, is there a safe way to prepare eggs and chicken? would love to know your thoughts.
The most recent episode of the Risky or Not podcast addresses this issue (podcast hosted by 2 food scientists). The TLDR - not risky prepared this way, assuming similar temps to "sunny side up", but please listen and make your own mind up
The nail varnish is one of the first things that hits you. Needs to be gloss rather than matte.
How are people complaining about egg prices? You can make a meal like this for a buck or two. It's cheaper and better for you than a bowl of cereal.
Anyhow, thanks for the great video!
Kenji Lopez-Pepin. 🙂
He looks more Alt with every video
golden crack
Im going to try this but with a wooden chopstick instead of fork because i have no faith i wont mangle the pan
Kenji, great technique, but as a lowly IT peon who happens to have a bachelor's in physics, the pan itself can and does exceed the temperature of the boiling water. The water itself is what is thermo-regulated while it is at the boiling point.
Yes, and by swirling it the water regulates the temperature of the pan surface, drawing excess heat to boil it. It’ll exceed but not by much.
Indeed, this is why classic analog rice cookers work. As long as there is water present, the latent heat of boiling keeps the pan temperature close to boiling point.
Adding butter, cheese, or other fats to the scramble isn't some miraculous invention by one person by a friend of a friend. It's an intuitive thing for even most home cooks to try.
actually, it takes no more 'talent and skill' to make an omurice omelet than a classic French omelet
Kenji, you might want to invest in a small thin silicon spatula. I have and I really enjoy them. That way you don't really need to worry about the non stick coating which is nice. Also really nice to get into little areas.
Have you had any success making this type of omelette in a carbon steel skillet? Or is nonstick is a must?
This is gonna be a cinch. I’m 70% water.
Myyyyyy dude - my friends got me THE FOOD LAB as a birthday gift! 🎁 📕 🧑🍳 BANG BANG!!!
I feel kinda foolish, but I thought the raison d’etre of omelettes was to put stuff -stuff being cheese, and whatever else - inside before you close it up.
If eggs ever become available to buy, I will try this. 😕
is this some Mandela effect bs or did Kenji change his mind about cracking eggs on a flat surface?
watch your nail varnish with that knife
Seeing Kenji use metal on the Teflon was not something I ever expected, even if he’s being careful 😂
Jacques Pepin popularized the technique. Use cheap pans if worried about scratching the pan.
Now make an Indian Omelette :)
Kenji is just torturing us with all these fancy egg dishes that us common peasants can’t afford anymore. Guessing next he’ll do a 12 egg quiche just to throw it in our face.
I liked it at the time, but I absolutely do not miss the vertigo-inducing GoPro POV shooting style of the older videos. This is so much better.
I'm surprised you rinse your hot pans under water, as I've seen this cause warping. Is there something special about your pans? Also, I don’t recall ever seeing water used to heat a pan in a restaurant kitchen. Is this something you did when cooking professionally?
@@zaf7819 At the temperature for babeuse omelettes, I wouldn't expect any warping when quenching the pan.
as long as you let the water run a bit so it gets scalding hot, the temp dif between the pan and the water isn't high enough for it to matter, ( as long as you weren't running your pan on max like for wok stir frying or something, even so just let it sit for a minute or two)
Eggs aren't supposed to be "juicy". That sucker needs to be cooked longer.
Regarding pan temperature, some of us er, _control freaks_, would like to know a particular temperature. Is 235F close to the sweet spot? :)
What is this French word you use. Sabeuse, sableuse... What?
@@billgilstrap1778 Baveuse
Found: omelette baveuse - runny omelette
This should not take 14 minutes. Tolerable at 2x.
What I really want to learn is how to cook the classic American omelet.* No browning on the egg, no gooey uncooked egg, fillings that are warm, cheese melted. The times I've seen it done well it always involves flipping. Almost all RUclips videos show an omelet that isn't cooked on the top (inner) side, so if you put cheese on and roll it up the egg stops cooking and the cheese doesn't melt.
* Omelet is a perfectly fine spelling as far as I'm concerned, but for those who prefer omelette, I'll let it slide.
I see you still struggling with the habit of breaking eggs on a flat surface, Kenji. It's okay.
Kenji - isn't there danger of salmonella in undercooked eggs? This is especially concerning for pregnant women and individuals with compromised immune systems.
French have the worst eggs. Tamagoyaki, fried eggs, and a million other variations are so much better.
Love you though!
Am I number #1?
SpongeBob has your hat, Smitty.
If you need water then you suck at making omelettes.
I miss..…the old KLA SealTech6 and his simple arsenal of symphonicinematographic POVs, dancing its ballet of angelicalangles, void of too much overrepetitous and redundant content that is so very prevalent nowadays today.
Just have the intern bring you coffee.