What Happens When a Real Chef Makes Camping Desserts

Backpackers have been settling for terrible desserts for 50 years. That ends today. I challenged a professional chef to make backcountry desserts actually worth eating. He had 20 minutes, one burner, and no refrigeration. Chef Corso is a classically trained chef who trained in Napa Valley and northern Italy with over 20 years of culinary experience. He's also the founder of Outdoor Eats, where he's built a library of over 300 trail-tested recipes and written seven cookbooks all built on one idea. You can eat well in the outdoors with meals that are easy, fast, and ready to eat in 30 minutes or less. Today, he's taking on dessert. It's so good. That was so good. Oh, my gosh. One. Well, hey, Gordon. How you doing, man? I'm doing good. Good, good. I'm excited about this. Good, me too. I always love cooking with people, and it's very, very fun to cook with new friends. Yeah, absolutely. Well, thank you for having me up or down or wherever we are here. We are up. We are definitely up from where you are normally. Yes. Yes. Yes. Well, you're ready to cook some desserts. Yeah. Cool. For sure. And what do you normally cook for or make for desserts for your hikes? I am so primitive when it comes to desserts. I just don't know anything about cooking them out in the wild. So what I usually do is I'll bring a Butterfinger or I'll bring some chocolate because, you know, after like a long day's hike, there's nothing better than having just something sweet. But I want to elevate my approach to that. Good. Well, we have some options. And I'm like you, like some trips, I don't make a dessert for every night. But good dark chocolate, a couple of dates, I'm usually pretty happy. But there are some times where you're like, you know what? I could go for something a little bit more tonight before I roll into my tent. Yeah. So we have three, three desserts here. And the first one is Twinkie Strawberry Shortcake. Nice. Which is actually one of the most popular recipes from last year on the channel. And we're going to make it. I think it's going to be a good one to start off with. So ingredients for our Twinkie Strawberry Shortcake. We have freeze dried strawberries. OK. Obviously, standard run of the mill. Standard run of the mill. And they weigh almost nothing, which is great. We have some honey packets or some sugar packets. We have some nuts if you like nuts and can tolerate nuts. And we also have some Twinkies. All right. So we are going to throw our strawberries. Good catch. A little breezy here. Yes, it is. So a little bit of water, a little bit of water. OK. And you want to open up our honey packets. Yeah. And what do we do with these? We're going to put them right in the pocket. All right. I love honey. I was a beekeeper when I was younger. You were a beekeeper when you were younger. I didn't expect you to say that. Yeah. That's that's a true thing. We had my dad and I had about 100 hives. Wow. So it's just like a little bit of an operation. Yeah. It's not just one or two. No. And what did you learn about while being a beekeeper? Everything. Like the bees are so incredibly complex and amazing creatures. And yeah, they make great products. So that's incredible. Yeah. I love them. Cool. So I'm a fan of honey. I'm a fan of honey, too. It is. I would also think like if you were a indigenous person and you never had it before, like what did that taste like? The first time you try it, like a person would try honey. Yeah. It would absolutely blow your face off. Yeah. No kidding. As far as how delicious it would be. Yeah. OK, I'm going to let you stir and hold on to this. All right. And we are just looking for this to hydrate. Oh, pretty quick and easy. All right. And you don't need too much water in there. But yeah, make sure we're getting all all that in there. I'm going to open up our Twinkies. It heats up fast. Sure does. Yeah. That's smelling good. Yeah, it does. Nice down to a simmer. And what we're looking for here is this just to soften up. So we don't want to turn it too much. You let me you let me know when we're ready. OK. And I want a little bit wet. So you have a little bit of sauce. I love it. This looks pretty good. That did happen pretty quickly. Awesome. Well, let's turn off the heat. Yeah. It's like one minute. But then. Oh, yeah. What we're going to do is actually toast up the Twinkies. No way. Have you ever roasted a Twinkie like a marshmallow that I have not done? OK, here we go. Sweet. So I have a little bit. So I have a little bit of experience with this is there's so much sugar in here. Yeah. That you have to be very, very mindful of of the toast here. OK. You think it could turn into a torch rather quickly? Pretty, pretty quickly. Yeah. OK. This is awesome. This is a first for me. It's like a campfire Twinkie situation. Oh, wow. It's like an elevated roasted mallow cakey frosting cinch. Too much. Not enough. Keep going. I mean, you got to play play around with it a little bit. OK. Oh, yeah. Yeah, I see. I see it starting to happen. Yep. OK. Yep. All right. Good. I'm going to get. So what does this do? Is this wake up the flavors as they say? As they say. Yes. So this is. Oh, yeah. That's what you're looking for. OK. Yep. So this has been in a package for a while. This gives us a little bit of texture on the outside. And this is naturally sweet, but it's caramelizing some of that sugar in there. And just to give us another dimension of flavor. Nice. And yeah. Toast it as much as you like. I do like things pretty toasted, so I think I will keep keep on with more toasting. I like it. And I mean, it's it's smelling really good so far. It does. Smells great. My son would love this. Oh, my gosh. I was just going to say this is a great thing to do with kids because it just adds an element of fun. To trail meals. OK. So it only took a couple of a couple of minutes, a couple of seconds, and we're just going to add. Oh, man. You know, I think we should try this just as is. Yeah. OK. Yeah. Give me a nice crispy look in there. Oh, my gosh. Wow. It's like so much better. So much better. But that little bit of crispiness and toastiness. Wow. Wow. That is shockingly amazing. Outstanding. OK. Yep. I'm going to break that up a little bit. Wow. So we already have the frosting. Oh, nice job. This looks so good. And then we have our rehydrated sweet and strawberries in there. Oh, my gosh. A little bit of goose and juice. And this really weighs like nothing like this. Twinkies. Nothing. Yep. Strawberries. Nothing. Yeah. A little bit of water. A little bit of crunched up nuts. Oh, there we go. There's a trail mix. Oh, yeah. And there we have Twinkies strawberry shortcake. It looks so good. All right. Let's give it a try. Dig it. Wow. And is this your first outdoor eats recipe experience? I think it is. That's very well. I have made like a peanut butter jelly grits thing. Oh, yeah. So that was fantastic. That one's a sneaky, sneaky, delicious one. Oh, yeah. Hmm. It's so good. How is that so good? It's really good. Do you get that a lot? Like people saying, how is this so good for how simple it is? Yeah. Well, and here's the thing is like I've been a chef for over 25 years. I've been in the food industry for a long time and I love food and I love sharing. But some of these recipes that I'm coming up with in our community is testing for for us. They shouldn't be so good for being four ingredients in like two or three minutes. But they are. But that's what it's all about is like I'm not trying to share and give you guys crazy gourmet ingredient lists and recipes that take forever. Right. I'm a hiker, too. And I'm hungry. I want to eat. Yeah, but I want flavor and I want it to be not out of a bag. Oh, my gosh. I'm having more. For sure. Going in for more. Well, we do have two more let's do it. OK, so are you ready for number two? So would you I'll give you a choice. Would you like to make ding dong black forest cake next or trail tiramisu? Oh, trail tiramisu sounds. All right. Sounds complicated. Let's. Oh, no, it is not. It is not. OK, we'll maybe eat that later. Hey, real quick, before we keep going, how many times have you driven an hour to a trailhead or shown up to a campsite or tried to plan a trip and had absolutely no idea what the ground condition was actually like after a storm? You open your weather app and it shows you a forecast. You Google did it rain in Black River Falls and you get nothing useful, maybe a news article, maybe a percentage from two days ago. You know, it's genuinely wild that we can track a package across the country in real time, but can't figure out how much it rained in our backyard. This is precip and the whole app is basically built around that one question nobody else bothered to answer. How much did it actually rain at that specific location? Not the airport, not a weather station. Forty miles away, your exact spot down to about a half a mile radius pulled from one hundred and eighty Doppler radar stations and real ground level gauges. These are observations, not forecasts. It's actually what happened. You can pull up any location on the map and see rainfall totals for the last twelve, twenty four, forty eight hours last week or go back through years of history. There's a soil conditions layer that is awesome. It tells you whether the ground is saturated, which is legitimately useful before a trip, before a dig or before anything where standing water or mud is going to matter. They also just added ensemble powered forecasts, so it's not just a history tool anymore. You can plan ahead with the same level of precision. I've got my regular spots saved with custom rain alerts so I always know before I go. So I get a notification when rain crosses a threshold I set. No more checking five different apps and still not knowing the answer. The free version is genuinely useful and the paid upgrade gets you more saved locations, extended history, live radar and home screen widgets. It's called Precip. P-R-E-C-I-P. Links in the description. Grab it before your next trip. Thanks to Precip for sponsoring this video. Now let's get back to it. All right, recipe number two is trail tiramisu and for the recipes for outdoor eats we have over 300 trail tested recipes on the website right now and the inspiration for recipes comes from a lot of places. Sometimes I want to match a package meal, make it better like a beef stroganoff or a pad thai or something like that, but then other times I'm literally out to eat and I'm like oh lady fingers weigh nothing. I think we can make trail tiramisu and take it outside and take that same flavor we have inside and turn it into an outdoor trail meal. But all the recipes 10 ingredients or less, ready in 30 minutes or less, no pre-prep, no dehydrating, no packaged meals because again I need I want them to be fast easy and tasty for folks. Sure. So the great part about this this trail tiramisu recipe there's kind of a couple little ingredient hacks that are just hiding in plain sight that make this amazing. So we have instant vanilla pudding and I was curious about this one when I when I started testing it because usually you put it in a refrigerator yeah right to to thicken up but it actually thickens up with just regular water which is I know amazing. So we're going to work on this together. Cool. We really don't need too much of this. We're going to put it in our camp pot as our bowl. And we'll go with about half a half a bag right now. Half a bag. Okay. And then we're going to add some water. You really don't need that much. We'll start off with about that and just start stirring. Just start stirring. Yep and while you're doing that I'm going to get our dunking liquid ready. So we have a packet of hot cocoa mix. Okay. Probably already already taken along as well. Yeah. Just keep on stirring. It's great that these are like low volume water like recipes too like because you don't want to be consuming a ton of water when you're cooking right? Absolutely and you know with all the recipes we have on the website the goal for the recipe bank is that there's something for everybody and there's something for every style of trip. So there's times where you're you're sleeping by a river and water is is very available. Sure. Other times you're you're hiking in Colorado or Arizona and you really have to be mindful of your water for both just hydration but then to your for your recipes which is a really good point. How's it how's it looking over there? It's looking pretty good to me. Oh wow. Show the folk. It's already thickened up. This is awesome. So I was so surprised to see that. I know. So that's actually pretty thick. So we're going to add a little bit more water to thin it out and then I am going to add some water to our instant coffee and hot cocoa mix. Instant coffee and hot cocoa. Okay. So we already have those items. Yep. So we have the chocolate experience and we have the coffee experience. Which I love. I love coffee so much. It's just it makes me so happy. I uh it's one of my my little loves is morning coffee. Yeah. On the trail. It's quiet. Yeah. The sun is waking up the valley. Yeah. And it's just your special five minutes. Totally. Ten minutes of this is why you do it. Yep. Awesome. So how's that that looking so far? It's looking really it's looking really good. Give it a pull. Oh yeah that's pudding. Nice. That is totally pretty. How did you what got you into cooking? Like my family was always big into food. That's where the action was. So that's where I hung out and I helped make dinner. I helped prep things. I helped set the table. And that's sort of where it started. But then I eventually you know got a job in my local town as a dishwasher and a prep chef. Eventually went to Michigan State for hospitality business. So like got the the full knowledge there and then realized that I did want to go to culinary school. So I went to culinary school in northern Italy and in Napa Valley. So food has always been part of my life. But I've been doing Outdoor Eats for the last seven years with the mission to get folks outside through food. So like I love this because you're getting folks outside and keeping them safe and giving them knowledge and breaking down barriers. And I'm like well let's let's have a great meal while we're doing it. And what we found with the the Outdoor Eats recipes is that once they try this style of cooking it's really hard to go back to a package meal. Yeah. And it complements the journey so much better and helps create memories whether you're doing with your kids or your trail buddies. And it's people, place, and food for me. And that trifecta is like that's it. Right. Right. Absolutely. And just elevating the food on the trail just makes the whole experience better. Yeah. So try it. Try it. Do it. Well and also like I'm not here to make your life more complicated. Yeah. I'm here to give you something that you can do that you can replicate. Yeah. And and have something that's that's going to be tasty. Awesome. So I think we're ready to compile. Okay. And put together our trail tiramisu. It's really great. So Ladyfingers. Yeah. Not available at every grocery store. Yeah. Trader Joe's has them. Some Italian grocery stores have them. Okay. But they're pretty important for this. Yeah. Um you probably use a Twinkie but um and so what we're gonna do is just dunk these and you gotta go pretty quick because they soak up soak up that delicious chocolate coffee experience. Yeah. And then we're gonna keep this pretty easy. Yeah. And we're gonna put those and layer them into our pot there. And one thing we we didn't mention at the start of this is this is actually a no burner recipe. Oh. Don't actually need it. Don't even need it. Yeah totally. That's cool. Yep. So that's helpful if you're looking to be mindful of your your gas usage. Yeah. There you go. Okay. Cool. And do a couple more. And to do the so I'll soak a few more of these. If you wanna open up our M&Ms. Sure. And then crumble in a few pecans or. Okay. Again whatever kind of nuts that. Okay. Crumble over out of the top. Yeah just. How many how many. Oh I don't know a dozen in there. Okay. We're we're doing rustic camping and. Sounds good. We're kind of layering it in the camp pot ish. Right. Yes. Nice. Okay. And then some of these. Yep. And if this all gets this all gonna this is all gonna get mashed up anyway so it really doesn't have to be beautiful. Got it got it got it. I do love pecans. Is it good? Oh yeah. Yeah. That's looking good. Okay. I'm gonna do a couple more pecans. Shove this up on the top. Cool. All right. They're so light the wind's taking it away. Yeah. Ultra light. Okay. Now what? Just kind of. Yep. Just kind of mush it up. I'm gonna bring in some kind of bring up some of that pudding on top. But I mean that's that's pretty much it. This is so good. We're not looking for for for a glamour shot here. We're looking for it to be tasty and good and all the ingredients in there. Dude I want to try. So that's good. Is that it? That's it. That's it. That was quick. Yeah. That was quick. Really quick. Make sure you get a full bite. You get the nuts and the lady fingers and all that in there. So I love it when you're sharing food and when you have a really good bite because everyone has different reactions. Yeah. And when you're like yeah you're like so you don't know what to do so your head drops or like another thing is when you point at your food with your with your spoon you're like wow this is really good or you like hit the table or you have a moment. So good. So describe it to the people. It's so good. It's not a burner recipe but it's it ended up tasting complex and and like tiramisu. Mm-hmm. And it's just with lightweight components. It is totally trail tiramisu. It's awesome. Thank you. It's another one that just blows my mind because the the the key to this is this. That this actually thickens up without having to go in the refrigerator. Amazing. Yeah no kidding. Because you're already taking the hot cocoa and the instant coffee most likely. Yeah. And some trail mix and whatever. But you would also play around with this with different flavors of pudding. Pistachio. Sure. Cheesecake. Yeah. Whatever you want. Well good. I'm glad you like this one. I do. It's super tasty. Thank you. So we have one more. Okay. And it is ding dong black forest cake. I'm so excited about this one. I saved this one to the last because I'm a chocolate. I love chocolate. Right. Okay. I mean I love this and I don't even know how I would say that this one's better than that one. They're both so good. So I'm excited about it. All right. Let's do it. Let's set it up. For my next trick. For our last dessert we have the now turning into a classic ding dong black forest cake. All right. Okay. So similar to our Twinkies is like okay with the success of the Twinkies strawberry shortcake I was like okay well if we're taking or you could potentially take hostess ding dongs out then what sort of desserts could we make with that? Nice. So actually I have two ding dong recipes. We've got ding dong black forest cake and ding dong German chocolate cake using some sweet condensed milk and some coconut. So that could be good too. But we're just going to focus on one here today. So I've got some dried cherries into our pot and a little bit of a little bit of pumpkin spice little or cinnamon pumpkin pie spice pumpkin pie spice. So just a couple dashes in there. Okay. Yep. Cool. And some water dashes you say. Dash. Yep. Dash. Double dash. All right. Love it. And that is probably pretty good. We really don't need a whole lot of water in there. So it's going to hydrate pretty darn quickly. Okay. And we're using our another burner here. Yeah. Jet boil. And if you just give it a stir like you did the strawberries and we will monitor that to see how that hydrates. But then we're also going to go a little, little adult. So Evan is going to join us for, for, for this. If you're making this for kids, don't put any booze in there, but you know, a classic black forest cake has some Kirsch or some sort of liqueur. Okay. And you know, we're in America, so we're going to go for a little whiskey. Yeah. Okay. Whiskey bourbon or a little nip as well. Tastes pretty good. It's pretty good. Pretty good. That is another great thing about going on the trail is just a little nip. Yeah. At the end of the evening. Sure. It's pretty darn good. Like coffee in the morning. Oh nice. Oh yeah. That's looking great. Nice. Turn it, turn us down a little bit. It smells so good. Oh my God. You're downwind too. Oh, it smells so good. Okay. So I was watching one of your videos the other day about ticks in the area. So you're providing tips and tricks and ways to be safe outdoors and be comfortable outdoors, but also you're telling some, some larger stories. Yeah, absolutely. So I'm, I'm trying to tell like conservation and nature stories, uh, in a fun way that people haven't really heard like undertold stories of place and stuff like that. And so I'm, I'm doing a documentary right now on wolves, why wolves are so controversial because they're extremely controversial and whether they should be managed with hunting or not, um, the indigenous perspective behind it and all that. So, um, working on that documentary right now and, um, doing a, I'm going up to an Island that's infested with bears, infested with bears. There's just so many bears on this Island. They'll get a natural density of them. So, uh, I'm going to do a story about that. So definitely love telling stories of place and conservation type things like that. So, and then you're, you're doing like a lot of TV stuff now, aren't you? Yeah. Outdoor eats started with just a couple of recipes. And then that grew into a line of cookbooks, uh, that actually picked them up, uh, last year as well as Bass Pro Shops and Cabela's. So it's awesome to be able to get out there, uh, for folks. But then through my own YouTube exploration and I actually didn't want to start a YouTube channel. Some of my friends were like, yeah, you, you teach us how to cook. And, uh, you know, you could talk about food. I'm like, I don't know. I don't really want to, but started. And through that decided I want to make a TV show, but I wanted to make sure that it's educational for, for folks going outside. So, uh, I host a TV show as well called outdoor eats TV, and it's a combination of a food show with a travel show and adventure show. And like you, it's fun to be able to cook and to teach folks how to do that as we're, as we're filming, but it's, it's been fun to connect with different people and tell stories of places in Ireland or, uh, St. Petersburg, Florida, or San Francisco, because there is adventure everywhere and there's food everywhere. And it's fun to be able to like craft the story around that. And then again, have it come back to some, some sort of education around food. That is awesome. So where can people find, where can people watch that? Yeah. So, uh, the, the episodes do land on my channel, uh, chef Corso, but then it is distributed nationwide. So on fan dual sports, outside TV, and then PBS picked it up in December, which is amazing. It's, it's amazing. Um, and it's really fun to have it on that channel. Oh wow. And, uh, we're, we're gaining some viewership and, um, super, super fun to be able to, to, to share that. And, um, like, like you is to, to tell stories in a slightly different way or things that you find interesting or I find interesting. Um, but yeah, it's been, it's been pretty fun. Sweet. Okay. Speaking of sweet, nice work. We didn't even plan that one. So we have our ripped up ding dongs in a rustic fashion and we have our, yeah, that smells fantastic. I wish, I wish you could smell this. You have to try this recipe. And so we just have some, basically a cherry compote, but rehydrated dried fruit with a little bit of that whiskey in there and a little bit of that moisture and spice. Yes. That looks pretty darn good. And then go back to our nut nut. Well, a little bit of texture with those. So good. Oh boy. That looks and smells really good. It does. And there we have it. Another very, very quick and easy trail dessert. And I love all these recipes because they're like five ingredients. Yeah. Um, and it was super quick. Yeah, absolutely. All right. You want to try this last one? Let's do it. So this is actually in one of the new cookbooks that I have coming out, the, uh, trail meals, Oak edition. So I have two coming out, the Oak edition and the Aspen edition. Okay. And it will be number nine and 10 in the series. And each, each cookbook has 20 unique recipes and the Aspen edition is actually going to be a low carb trail meals. So, you know, low carb are looking for some higher protein stuff. We've got that for you, but, um, we'll put the links links below for you. Awesome. Dig it in. Dig it in. He laughs and he slaps the table. What? What? It's really good. It's really good. Yeah. It's, uh, again, shockingly good, but I think the, the combination of the warm cherries, the softness there with a little whiskey nip, which again, you don't have to have and ding dong, it really elevates ding dong to besides just being a ding dong. Oh, doesn't even. Yeah. It doesn't even taste like ding dong anymore. It's a whole new thing. Absolutely. And for all you guys out there too, these desserts are a great opportunity. If you have a special occasion, if one of your, your trail friends has a birthday or something like, I love food and I love sharing, but it's an opportunity to give something like surprise and delight them and giving them something that may be their favorite flavor. They're not expecting, you know, a long day on the trail or a long day driving and to be like, yep, no, I gotcha. And you're going to make their day, which is what it's all about. This is so good. So good. I found it that, you know, dried fruit is a great snack to take along for lunch or something with dinner, but rehydrating it really brings it to life. And like one of the recipes we have is a mango fried rice. We have dried mango with some Asian flavors and spices, but it rehydrates into something that's really plump, really sweet and delicious and compliments stuff so nicely, or adding some dried dates and some dried apricots or currants or craisins to, to couscous just gives you more, more elements of flavor and kind of just like boosts everything up. Totally. Yeah. That's a great idea. Oh my gosh. This is so good. So you've got this outdoor eats tote. Yeah. What, what is, what have you got in there? Oh yeah. So this is a thing where you, you know, this too is it's really important to stay organized when, when you're going out there because like, you don't want all this stuff clanking around your, your backpack or even your rig. So I have my sports. I've got some, you know, tongs depending on pan grippers, pot grippers, whatever you're, you're, you're looking for. I also really liked it. This is a small mini spatula. It's adorable. Yep. I got an Amazon, you know, cut off the end. So it fits in here, but this is really good for stirring, especially if it is like a saucy or cheesy or something like that. Okay. Really helpful for cleaning too. Um, I have a couple of fire starters, but then also have my campy camp chef knife. I'm a knife guy. So this is, this is a big deal for me. Well, and I, there's a lot of great knife manufacturers around the country and around the world, but so many of them are short and stubby and they're meant to cut rope and poke things and whittle wood. But for me, I wanted something that could actually get through a whole summer sausage and an onion, but then it also didn't need it to be a full chef knife because that's, that's, I need that for another time. So, um, so partner with the company and we have that available at outdooreats.com and it's, it's been pretty helpful and people really enjoy it. Yeah. Um, this is, this is really cool because this is sort of like my, this is like my, my, my camping, uh, chef knife, but it has one major flaw to it. Nice. Well, I already like it. Yeah. I like it because it does, it does chop things well, but the flipper sticks out too far. So it doesn't actually make contact with the back of the blade. So this is a huge upgrade, um, for that. Check that out. Yeah. Yeah. Please, please do. Well, what I like about yours though, it's a, it's a longer blade and it's a wider blade. So yeah, it can get through, get through things. And for any knife, it's always like good to test it and see how it feels in your hand. So that is nice. But yeah, I'm with you. Like they didn't quite fully test it in use. And like, I have, uh, I found another one, uh, that is similar to this as far as blade size, but then like the, the locking mechanism is actually where you put your finger. Oh, so it kind of, wow. It's really annoying. Yeah. So it's either in the way or then it unlocks as you're chopping. Yeah. No good. No bueno. No bueno. Um, but yeah, well, maybe we need, we need to combine both of these into the perfect trail knife. Is there a perfect knife? I'm always looking. I'm always looking. I haven't found one yet. Yep. Chef Steve. Yes. It has been awesome. Thank you so much for blowing my mind with these awesome desserts, teaching me something about, uh, cooking in the outdoors, giving me some confidence to try this stuff on my own. Really appreciate it. Um, is there anything you want to say to my audience? Uh, yeah. Yeah. Um, well thank you for, for having me. It's been fun to, to, uh, cook in your backyard, which is super cool. Um, but yeah, for all you guys, check out outdooreats.com for recipes. You can get cookbooks there too. And for you guys, you do, we're doing a giveaway. So if you order two or more cookbooks, you get into a drawing for this knife, but better do it quick because the drawing will only go for a week after we air this. Um, but then after that, we'll throw a discount code over to you. We'll put it right here. Um, and we'll do, I don't know what Gordon 20 Gordon 20 Gordon 20 sounds good. And then if you are looking to enter, make sure to put Gordon in the order notes. Um, so we know that you watched it, but, uh, get out there for me. It's all about getting folks outside through food and want you to be empowered and to be educated that you can cook with these camp stoves and it really isn't that hard. Yeah. You know, knives on this channel. This is our love language. So get, get, get the cookbooks, enter for the knife. And, uh, I hope you found that useful or at least entertaining. We'll see you later.