Neil Saavedra

Pops a little and you just, you know, it's not soggy or flat.

So it's got that great texture first.

And then when you bite into it, you get a little bit of that tartness from the citrus.

And then that smooths out and get a tiny, tiny bit of heat.

from the tahini you know that kind of just a warm smoky heat and uh and then the cheese and it all just comes together but man that aioli thank you that fat brought up against that uh that citrus is nice definitely definitely a little creaminess in there a little fatty for the acid um man that is all day every day good thank you thank you compliments that char on there as well i think

Yeah, and it's not over charred.

You're not dealing with the bitterness of a char.

It's giving a smoke flavor that adds to it.

Difference between charred and burnt, right?

So you've got a coleslaw here.

You're grating them up?

That's a fun, chef-y decision there.

Thank you.

Really, traditionally, you look at it and it looks like a really well-executed traditional slaw.

But you bite into that and you get that sweetness and that balance there.

Thank you.

Let's see.

What else is this?

It's excellent.

And what a neat combination to have those potato chips on there.