This is how I cook BACON - CHANGE MY MIND!
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- Опубликовано: 22 окт 2023
- I get many suggestions about better ways to cook bacon than in my trusty frying pan. This is how I do it.
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Dr. Shawn Baker - / @shawnbakermd
Dr. Anthony Chaffee - / @anthonychaffeemd
Disclaimer: I am not a Doctor or Nutritionist and nothing in this video constitutes medical advice in any way. I am giving only my opinions based on my own personal journey and experiences. 
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Mitch - you just continue doing what you want to do! Let everybody else do what they want to do. And we will all be happy.
That's the plan ...LOL
I don't know about everyone but i enjoy the chat. It's like we are sitting at the bar while you are cooking. Thank you..
It's also like I have company
Same here. I feel like I am in good company and learning as well.
Same here, very heartwarming. ❤
Love it!
Especially when your drunk.
At 70 years old there are still elders for me to learn from!
Just discovered you today. You are just the person I need to follow since we seem to be in similar lifestyles. I just started carnivore 3 months ago just after my 80th birthday. So far I have lost 30 pounds and still learning a lot about this new way of life. I am now doing all my own cooking even though I hate to cook. Thank you for your channel.
You're very welcome!
Congrats man, respect 👏. I'll be 65 in 3 months and decided to do the 90 day challenge and quit drinking to change my life and health. I'm 5 days in now. Would love to hear your story. Do you have a channel? It's blowing my mind how many seniors are doing this. I'm happy for you 🎉🎉🎉
@oldguycarnivore on youtube
@@OldGuyCarnivore Thank you 💯
You will be so much happier and healthier.
first time here. new sub. at 70, I have some weight i'd like to return to the universe. my wife started keto and now still mostly a carnivore diet, so it won't be difficult for me to follow suit. growing up, my family raised cattle, so we always had plenty of beef on the table. And, now, having moved out of the big city and back to a small town, we're blessed to have a small, local butcher shop nearby where we can get fresh cut meat from locally sourced livestock. Also, with the craziness going on in the world in general and our country (and State - we live in South Texas), we're simplifying our diets, food storage choices and methods, and lifestyles. Looking forward to watching more of your videos.
Welcome, and take advantage of that local butcher shop. I don't have one near me.
I cut mine into quarters and do the whole package at once :)
My grandma used to cut up the whole package like that, if I remember correctly, and she would cook them to warm, not crispy, squiggles. What a fond memory!
@@ellieb2914 I prefer it that just below crispy wife likes it crispy so often take out half then leave the rest in :)
My Mama use to say „Do it your way and win“
Looks delicious 😋
Thank you!
Great info Mitch. The way I cook Bacon is in a improvised "Tagine oven", in the micro wave. I have 2 large thick quality ceramic dinner plates. Place the bacon on one plate, and invert the second plate over the bacon and first plate. Microwave that much bacon for 3-4 minutes. [2 minutes for the amount of bacon I eat]. Drain off the water and fat that comes out of the bacon, and you now have two very hot plates to serve the bacon and eggs on. Whilst that is cooking, I do the eggs in the pan. I have bacon and eggs for two in 5minutes on hot plates, as I don't like eating bacon and eggs that have gone cold.
Thank you Mitch. I do appreciate you sharing the way you do things. I have learned a lot!!!
Very welcome
I’m cooking for one as well, but I do it in the oven on a cookie sheet with aluminum foil and 1 piece of parchment 400 degrees , 20 mins. Evenly crisp, no clean up of pan or splatter on the stovetop. You can teach an old dog new tricks. Give it a whirl Mitch. Keep on cooking !😊
Sounds good, but I'll stick with the pan. Thanks.
By the time my oven warms up and then cools down afterwards I've already cooked and enjoyed my beef mince, bacon and eggs, washed my pan and wiped stove top 👌
On occasion I do use oven to cook a large batch of bacon or other meats although I have reduced frequency of this due to histamine in leftover foods and forcing myself to eat more than I should before food goes off
Now you have to cook the eggs, gonna do those on that cookie sheet also. He saves time, cleanup, aluminum foil and parchment paper and does it all in less than the time you cooked your bacon, so back at ya, You can teach old dogs new tricks! Give it a whirl Jane
@@ScubaOz Yep, what a waste of foil and paper.
This is the way!
Thank you for your videos...and I can't get over, how well you 'pick up' after yourself 👍🏼
Nobody else will ... LOL
No matter what you do on the internet, there's always someone who tells you that you're doing it wrong.
I think you and I are old enough to know what works for us. Cheers!
I read this and changed a few words in my head, 'No matter what a man does in the kitchen, there's always a woman who tells him he's doing it wrong.' LOL!
Sometimes I think people watch stuff on the internet just to have something to complain about.
I think so too ... LOL
thank you Mitch! i love watching you cooking ! especially bacon and eggs !
My pleasure!!
Ever since I cooked bacon the way Dr Berry does it, in a tall pot with a cover it was a game. changer especially if you're cooking a lot. But if your cooking you eggs in the bacon fat then you way is best
I want a ceramic pan. I use, primarily, cast iron. But, I have a ceramic coated cast iron Dutch oven that I cook my chuck roast in. Because of the ease of clean up with all the beef bone broth up the side, it's really making me want a skillet. As for bacon.... I bake it. I have an easy to clean pan that will cook 12 to 16 at a time. I fold it over and it's so much easier to add them to my husband's sandwiches, or to go inside an omelet I like the crunch I get with the oven baked. Also, my bacon grease comes out so pretty. When I fry it, I usually over cook it and get dark grease. I'll be back later to catch up.
My way or the highway Mitch! 😂
Keep doing what you're doing, whatever makes you happy and keeps you healthy 👌
Amen!
Simple bacon and eggs, it's a beautiful thing👌
It really is!
I get into the most trouble when it's afternoon and I haven't eaten all day and am not prepared. Then I started cooking three frozen Costco burgers plus a half a pound of scrapple, every weekday, normally long before I'm hungry. Coffee at 7am and then it's set up and ready and easy to eat when I'm finally hungry normally around 2pm. Somedays I'll only eat two for my afternoon meal and add eggs or olives or something. But it's helped me to have it set up and easy, repeatable. If I'm going to be gone during the day I take my pre-cooked patties with salt in a zip lock to go.
Perfect!
Best way to season is with tha bacon grease. Turns out beautiful.
I was peckish (a little hungry) about 1.5 hours before bedtime and was concerned that hunger might wake me up at 3am. I took a chance on a possibility of reflux and ate a piece of bacon. I went to bed later and slept ALL NIGHT - no reflux. Big improvement. When my kids were infants they started sleeping better when meat was added to their diets.
You have a cast iron stomach!
@@miraak8523
I decided I needed to have more food in that time frame, too. I had some roast with a cup of peppermint bark herbal tea (my coffee and tea, and stevia sweetener, are the only non carnivore things in my diet). I take an ox bile salts capsule 3 times a day. That has helped so much with the GERD. So much, between the ox bile salts and the carnivore woe, I'm going to talk to my doc about getting off the Nexium. I'm afraid it's doing more harm than good these days.
I've been doing the Carnivore diet for almost 2 months now.
I have an almost identical breakfast menu of bacon and eggs.
I sometimes substitute sausage for bacon. I tend to fry my eggs
easy over because I think the yokes have more nutritian when they
aren't hard cooked like in scrambled or omlets. I do eat omlets
once in a while for variety.
I've only been eating 2 pieces of bacon and 4 eggs, and now I will
increase that because of this video. Thanks for that, Old Guy Carnivore.
Also, I ordered the pan you recommended. I've never cooked off of
the ceramic coated frying pan. Thanks for the recommendation.
My pleasure
I can surely understand what you say about being set in your ways and doing what worked in the past, in the kitchen. I always felt it was important to fry bacon in a skillet, one bottom-covering layer at a time, and I was feeding 5, and it took forever. Then I went on a weekend camping/fishing trip with my best friend and his college aged son. I was responsible for all the groceries, but wasn't going to do much of the cooking. The young man had a Succotash recipe that he was going to feed us that required bacon grease, and we were also going to have the traditional bacon and egg breakfast, so I put a lot of thought into getting some really nice bacon for the trip. Well when it came time to fry up the bacon, this "kid" dumped the whole pound into about an 11" frying pan, didn't even try to separate the strips, just dumped the whole package as a big brick into the pan, over a wood coal fire, and just let it sit there and fry. As the fat melted and the strips started to release from one another, he would gently pull them apart, but making no effort to lay them flat, as I would have. They were also criss-crossed this way and that. Scary, right?! I remember thinking, "If this kid f**ks up my bacon, I'm gonna be p*ssed" and I really didn't envision a good outcome, only some half raw and some reall badly burnt bacon strips. The moral of the story is, all that bacon made just the right amount of grease for every strip of bacon to get, basically, deep fried perfectly crisp and they were all done at the same time. I literally took my hat (dirty fishing ball cap) off to him and that's how I fry large portions of bacon to this day, 25+ years later.
That's a great story. I might do the same if I had to cook more than my 4 strips for the day.
I am happy to watch all of your videos , cooking or otherwise.
Thank you so much
Have you tried Dr. Berry's way of cooking bacon chips in a pot? Have not tried it yet but looks good! Or havd you tried Steak and Butter Gal's ground beef soup? ( beef and water!) To each his own with the bacon on paper towels! You do You! Who died and left everyone our boss? We are our own boss.....period! Someone suggested to mix excess grease with oatmeal( I would also suggest bird seeds or seeds of some sort) and put it out for the birds in the winter ( in Northern climates) or freeze them until the winter! Maybe your southern birds would like them, too! God Bless!
That works, but I don't pre-cook bacon and only make 4 strips every day.
Something my grandma did with her excess grease was to mix some oats in the warm grease and put it out for the birds.
That's a fantastic idea! I was wondering what the heck to do with all of the oats I'm never going to eat now. I sure have plenty of grease. And they'll freeze nicely for winter! Thanks!
Thank you! We just had our first snowfall and the birds will be needing something. I will definitely do this. I’ll mix some seed in as well. I don’t want “messy”.
So relaxing watching you in action chef. Thanks. Aussie Bob. 😊
I added this pan to my Amazon household items list. I have a couple of other Mueller products (reversible tray and blender), and I've been happy with the quality. I have an Amazon order pending already, so I need to save this purchase for later -- but it's definitely a candidate. I love how it looks so easy to clean.
Everyone needs to cook their bacon and eggs the way they see fit -- what works for you is what you should do.
I do save bacon grease into a container, and I find it handy to rub the surface of a pan that I use to cook beef or eggs. Sometimes I put a teaspoon or less of bacon grease on top of a burger to add some flavor.
I've eaten my meat for today (beef patties with cut-up bacon on top), so I'm taking the rest of the day off! 😀
Perfect!
You are so precise! I admire your methods. My eggs are scrambled soft but not runny, and I hate it when they get brown LOL. My bacon is crispy, and cooked hanging on a weird little thing in the microwave. That's the way I like it! VIVE LA DIFFERENCE!!
Exactly!
I just cooked bacon in my Dreo ChefMaker air fryer! I think I'll do it that way from now on. No grease splattered all over my stove. No smoke. No mess. I add a paper insert on the bottom of the fryer. When the bacon is done, I leave the fryer basket open a little to cook off. Then I eat. By the time I'm done eating, the fryer has cooled off, and clean up only takes a couple of minutes.
I have learned a lot from your ‘philosophy’ videos since based on history, and science. Your research and presentation is spot on and well focused; different than others: very download worthy.
Cooking is relaxing to watch. However, don’t think your other sharings aren’t valued and appreciated!
Bacon grease: Put it in a mason jar, stick in a thin candle (in the middle = the wick) and it becomes a fantastic long lasting jar candle.
Salt curing/aging meat in the fridge is video worthy.
Dehydrating meat (Cosori Dehydrator is great) is a good ‘prep/long-term storage’ video topic…
Thanks!
That is a fantastic candle hack thanks
I cook just like that, also I like the bacon bits in my eggs. Your doing wonderful I like how you keep things simple.
Thank you!
I personally have bacon every day so I cook 2 lbs of bacon at a time by putting 1 lb on 1 cookie sheets and I'll place both cookie sheets in the oven and bake at 350 degrees until done. Then I place the bacon on paper towels and take the rendered bacon fat and filter it and place it in a container to cook my eggs with every day. This will typically last me a week. All I do is place 2 to 3 pieces of bacon in the pan that I will be doing my eggs in and reheat for about 3-4 minutes on each side and done, that way I can have my breakfast done in about 10 minutes, so quick and easy every morning.
That works too
Most people don't realize how hot the house gets having to heat up the oven just to cook bacon (or anything longer than 10 minutes, for that matter) isn't worth the extra electricity to keep the house cool here in Florida 😂
True, and it's another pan to clean
I think your style is perfect and i really enjoy your kitchen videos. The food and the chat is great.
Glad you like them!
I always cook bacon in oven comes out just like the frying pan but no splatter and no need to turn it. I like your t-shirt 1966 the year I was born 😊
I LOVE his no-nonsense manners and speech! The only thing I have an issue watching him touch raw meats and NOT wash his hands! Then he wipes the meat juice on a towel and wipes his whole kitchen down with it....or touches everything with his "meaty" hands!
I I understand what you're saying, but I don't believe in disinfectants, hand sanitizers, masks, or anything like that. I believe in immune systems that have the opportunity to develop antibodies against things that occur in nature, no matter how much we clean up, and I think that's the reason that I simply never, and I mean never get sick. Add to that the fact that I live alone and no one else ever eats here but me. That's not to say that you don't have a point, and if I was working in a restaurant or cooking for other people, I would be more careful.
Thanks for sharing and shame on people who see your videos as an opportunity to try and 'change' you!
Amen!
Good afternoon from Copperhill Tn.
It's hilarious what people critisise! I never get tired of watching you cook. You're like a dad :)
Thanks, I agree
Yep - carnivore really provides opportunities for massive meal prep efficiencies. Thanks Mitch 👍👍😎👍👍 Eat and cook what you like 🎉
Thank you!
Here's to a million subscribers. You are far more interesting and articulate than than the majority of influencers in the carnivore community. I watch your videos daily because the information is digestible 😂 and keeps me accountable. If not too much trouble, would appreciate a video on your vacuum food sealer. Thanks a bunch.
Thanks, Gabby. I'll include the food sealer in a future shopping and prep video.
Avocado oil has a better smoke point, great info
I liked that you teaching me your methods 😮😂❤😊😅
love the shorts 😊 …. bless you ❤
They're comfortable. I gave away all my old big clothes and I haven't bought many new things yet.
Mitch I love your philosophy , it is much more important “ a life not examined is no life at all” I also enjoy your cooking so let’s have it all. I love your content
I appreciate that!
Excellent Sir, 🥰
If pouring grease down the drain, pour it into a cold water stream with the disposer running. The fat will be ground up and not be deposited as grease on the inside of the pipes.
Bacon grease is to be stored in a 1 lb. coffee can under the sink anyway!
Hello, this is also my first time watching your video. I totally agree with you"Do it like you like it. By the way, I also keep my bacon grease and I use it to season my cast iron cookware, works great. Keep cooking.
Thanks Pierre
Thanks!! Love it!!
really enjoy all of your cooking techniques!👏👏👏
Thanks!
Hi! I've been looking at safe pans to cook with, and wanted lighter pans to use for travel. Thanks for your informative info on these matters! ❤ BTW, paper towels when in processing are covered in bleach! So, for me it's not the fat, I'd be worried about! Research how paper-towels, are made, especially the, "white", ones....
Cast iron. Just love them. Save the grease. Bacon in one bowl and hamburger grease in the other. After the bacon is done I use the pan to cook my other meat. It adds seasoning
I purchased this frying pan from your page link and just received it from Amazon. I'll be using it soon and will be cooking my bacon and eggs pretty much the same way you do. Thanks for making this video covering this pan.
I think you'll love it!
Are you kidding me?? What in the round world is wrong with people, Mitch??? What difference does it make how you like your freakin' food is, as Billy Holliday said, "T'ain't nobody's bizness, if 'you' do!!" My bacon is always on paper towels. And it's always delicious!!! 😁🤣
I did say "change my mind".....LOL
As I watch and enjoy your videos, I would like to see the info on the restaurant type skillet you spoke of in another video. Where can I find one, and what is the cost. Also, if you are taking video suggestions, we would like a tour of you home and property. You have a nice place, and it appears you enjoy life. Thanks
That is a DeBuyer carbon steel. Link on my website. Oldguycarnivore.com on the "stuff I use" page
Heck, the paper towel is how I thought everyone did it. 😂
Me too
I really like your filosofal and biological talk, very helpful for me as i just started the journey, you're cooking and utensil videos also helps so i get a sense of what i need as a carnivore. I trayed keto but failed, to confusing, think carnivore is more my style, simple and effortless. Thanks for doing this, i really appreciate it a lot.
Thanks so much!
I put all my bacon on a foil covered cookie sheet at 350% 10 to 12minutes each side. I put my bacon in the freezer once fully cooled and grab what I need. I keep my bacon fat in a jar in the fridge and use it to fry all my meat.
I dropped all non stick stuff and just use steel and iron pans. Too much weird science coatings I don’t want to end up in my system.
Great video Mitch, as usual! It looks like an Induction pan, that is type I use as well. I think you can season it with tallow or lard too if you want.
Yes you can, but I had the olive oil handy and it makes no difference IMO.
Let me just put this out there... a large square cast iron pan, bacon strips lay out better in it. Got mine from Lodge, with a fitted glass lid.
Get a bamboo fork to use in your non-stick skillet. The finish on your pan will last much longer. Love your content, keep up the good work.
Thanks for the tip!
I'm amazed. According to some of these comments you did everything wrong but still managed to cook breakfast. Good job! 😂😂
I get lucky sometimes..... LOL
I have a gray stone ware pan that does that too. I LOVE it-- everything just slides right out. The ad showed them cooking PLaSTIC and it slide right out too.. (demo of course).. so I bought it and it WORKS.. I'm thinking of switching my air fryer though- I have a SPEEDI MEAL ninja one that you can cook a whole meal in the same one at the same time-- but I don't cook like that. It's hard to clean too- the container inside is HOT and has to cool after cooking and that makes it hard for clean up-- getting the grease and gunk out without hurting the no stick stuff. I'm going to get one that has the pull out drawer so I can just dump it hot into the container.. makes it easier to clean.
I've always cooked my bacon the same way, paper towel and everything.
The best way to the grease is poured over a chaffle!😊
Spot on!
I like your style. I cook mine bacon and eggs the same way, too. Sometimes, I'll do a Sunnyside 🍳🥓...I just turned 60, I'll be ordering your t-shirts once I finish my 90 days carnivore challenge 😊
I just ordered the 12" frying pan 👍
I absolutely love all the ways you do things!! I've learned a ton just subscribing & watching all you videos!! Carry On Mitch!😊❤️
Thank you! Will do!
16:10 When you eat only 3 or 4 eggs, use a smaller pan. Like I said in a previous comment, I use 2 different pans; a 12 inch for my bacon and an 8 inch for my eggs but only if I'm going to have them sunny side up. I use a 10 inch pan if I'm going to do my French style omelette. I need a little more room for those eggs.
i just purchased the fry pan. looks great !
Hope you enjoy
Dang. I don't normally eat 'dinner', but you just made bacon and eggs EGGSactly the way I want 'em. Funny how just the sizzle sound, the visual, and the plate can make humans start drooling like a St Bernard! Thanks, Old Guy (younger than me!) Best!
I have the Ozeri ceramic pan. Love it
I’ve been making my own bacon for about a year. You should give it a try because there is absolutely no comparison to store bought. Smokier with real smoke and not soaked in liquid smoke and you can make it and flavor it as you like it. And you know what’s in it as a bonus.
Probably a great idea, but I would need a smoker
Terrible timing on my part. I just put my bacon technique in one of your earlier videos. I do a whole 1.5 lb package at once in a large dutch oven at LOW heat and then braise meats in the fat when the bacon is done.
That works
I put a paper towel down for my bacon, too. Cheers!
I used to cut the two pounds pack in half and cook however many halves would fit in the frying pan. Now, I cut the two pounds into little pieces and fry them in a high sided soup kettle . . . they turn into bacon bits. Then I sprinkle them/add them to whatever I want bacon with. I no longer have to wait for the bacon to fry . . . I like it much better. The bits last me weeks. And, my bacon bits are much better than the store bought, prepackaged . . .which usually have a fair amount of hard to chew bits that make them unpleasant.
That works.
Bacon I can do,,but eggs never turn out the same twice. Thanks for sharing,Mitch
You bet
i cook my bacon in the air-fryer. comes out nice and crispy, and the collected grease can be poured into a skillet to fry eggs
Great tip!
The "one pan meal" is the whole secret to a successful single senior life. Now, as a tradesman I agree grease should NEVER go down into the plumbing system unless you're ready to spend a small fortune on a plumber. Buy expensive meat instead! I also say "I hate it when that happens" when my omelette tears or a yolk breaks.
I've been putting bacon on a paper towel for 40 years...
Me too
It's your fault I have been on an Omelet Kick the past few days. LoL! 😅😊
If just making bacon I use the air fryer. If eggs are included I use the pan and fry the eggs in strained bacon grease. I keep the fat in the fryer and toss other items with a vigorous shake. Adds a smoky goodness and crisps even better. Note - I don't use the fryer like a Vegan.
Mitch I really admire the way you do things... I know I am obsessive-compulsive myself. I have exact ways I do things also and also wipe up the way you do and put a paper towel under my utensils as I work and use paper towel to blot my bacon. Maybe we are twins? I also love and have large Antique Asian porcelain urns on wooden bases, and other Asian Antiques... do you? And I eat meat... :)
I don't think I'm quite OCD, but I like things to be orderly.
Mitch you have same deal as me you stove isn’t level seen the yummy bacon grease in pan more to back of the pan than front. Love your channel ❤
Close enough ...lol
12:15 I used to save all my bacon grease. Not anymore. I had a whole big jar of bacon grease in my fridge. I didn't use it that much.
So what I used to do before cooking my bacon in the air fryer, is cook my bacon in a pan just the way you do now. Except I used my tongs to flip my bacon and I'd use a bacon press. Then when I was done with the bacon, I'd use a spoon to take a couple of spoonfuls of the bacon grease and add that to my egg pan. Yes, two different pans. My bacon pan is 12 inches. My egg pan is 8 inches. I only have 3 eggs every day that I beat with heavy whipping cream. 4 is too much for me. Anyway, I would add the bacon grease to my egg pan mainly for the flavor of the bacon. I would then add 2 or 3 pats of butter and add that to my egg pan as well. Yumm! 😋 🍳🥓 I like my eggs creamy so I make my eggs more of a French style omelette.
Sounds good
The Mrs makes me cook bacon outside.. unless I bake it. I don’t mind baking. Comes out really good.
But I love the pan you use.
Take care buddy!!
Thanks David.
Exactly the way I do it as well.
I discovered the best way to cook bacon, I bake it on a cookie sheet with Alum foil for easy clean up, It cooks flat and uniform in exactly 28 minutes with no pre-heat. I'm at 50 days on the carnivore diet and I've lost 24 pounds and I'm halfway to my goal of 175 pounds and a 32" waist. Eat meat.
I cut my bacon in half, twist them and fit a whole package in my ZStar. First batch, 400F, 12 minutes for crispy, 10 min for not crispy. Smokeless. I usually make two batches, the second batch takes 2 minutes less. Drain and strain the bacon grease in the trough.
I would do that if I cooked more than 4 strips at a time.
❤ your video’s
I just slice off the bacon slab about an inch before I cook. I just think small pieces of bacon are easier to handle
Fantastic videos
Thanks! 😃
I don’t like having a lot of rendered liquid fat, I just want the fat attached to the meat. I also like my bacon fried vs any other way, to me it’s a better flavor. You’re doing everything that’s best for you.
That's what we all do.
Mitch, if you were a 3 year carnivore and you were still overweight/obese and cooking the way that you do, then I could see us having a bone to pick with your methods. But, considering that you've made the transformation journey and are camping out at your ideal weight, then the nitpicking naysayers can go hang out at a salad bar or something. What you do works for you.
Now, as for your cross-contamination in the kitchen... 🙂 but again, it's not like you're sick all the time or complaining of stomach/GI issues, then so be it. It's not like you're running a restaurant.
As far as cross-contamunation goes: I live alone and don't care. I have an immune system that works because I don't believe in anti-bacterial shit, hand sanitizers, lysol, and I have played in the dirt all my life. I never get a cold, the flu, stomach bug or infections. We are meant to live this way. If I was responsible for the public or an imunocompromised person, I would take precautions because most of them have lived in a germ free bubble all their lives.
That’s how I cook them too. Thx!
If it tastes good & doesn't make you sick, you cooked your food right.
Bacon cooked in a pan/skillet tastes way better than in an oven. 💯
I totally agree!
I’m a sugar addict. Dr Pepper, Pepsi, and Mountain Dew are killing me. 😢