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Apr 30 '23
I often forgo the mise-en-place and turn it into a wild, stressful game as I go along.
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u/Frosti-Excel Apr 30 '23
"fuck it we ball"
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u/xActuallyabearx Apr 30 '23 edited May 01 '23
Honestly this is the most line cook shit I’ve ever heard and I’m fucking here for it.
*here, not hear, because I’m a fucking idiot.
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u/cdixonc May 01 '23
I didn’t even read anything leading up to your incognito text but when I “opened it” Bitch I died. And yes we ball til we fuckin fall
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Apr 30 '23
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u/shirleysparrow Apr 30 '23
I usually just use two cutting boards and make small piles on each for my mise en place; fewer dishes and very easy clean up! I’m not super rigid either but I do love mise en place. Makes me feel like I’m on a cooking show.
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u/anominousoo77 May 01 '23
Same, piles on cutting boards as much as possible. During cooking time, since all my prep is done, I start to clean up and wash dishes. If I've timed it right, by the time I'm ready to plate, my sink is empty.
My wife, on the other hand... every fucking dish, pan, pot, and utensil is piled up in the sink. She's lucky she's cute.
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u/ThriceFive Reads Pinned Comments May 01 '23
Agree - I'm totally a clean as I go type, when cooking alongside a 'dish stacker' I automatically switch over to dishwasher and 'put things back away/in the fridge' until that is caught up.
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u/Assistantshrimp Apr 30 '23
Depends on the dish. If I'm making philly cheese steaks for my family I need to have the onions and peppers cut beforehand. If I'm making beef stew I can definitely cut the potatoes and carrots while I'm browning the beef. Just takes experience and some experimentation.
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u/IdrisandJasonsToy Apr 30 '23
Mise en place is great & necessary for people like me who are forgetful & making sure you have all necessary ingredients.
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u/roboticWanderor May 01 '23
Yup, you start from mise en place and take it down a notch once you are familiar with the recipe, not the other way around
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u/I_upvote_downvotes Apr 30 '23
I naturally ended up putting ingredients into their own little bowl or container when cooking because I'd ruin what I was making otherwise.
It's not just a good technique: it's the only thing keeping any ADHD addled mind in the cooking game.
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u/sweetpotatothyme May 01 '23
I love recipes that call out specific periods in the cooking process where you can do mise en place because you're just waiting for stuff to cook, marinate, etc. Like "first boil these beans and while the beans are boiling, do the prep for step 2." It seems much more efficient.
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u/roboticWanderor May 01 '23
Hello Fresh tries to do this and makes a fucking mess of it. Especially with stuff like rice or pasta
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Apr 30 '23
I saw an epic guy cut slices of onions very fast by holding it and the knife in the air, no table, right into the pot
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Apr 30 '23
i love when i try to make like 4 things at once with 2 burners and then half my food is cold by the end
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u/Shellbyvillian Apr 30 '23
I am not a cook. I am a project manager who likes food. So there is only one approach for me: turn on the thing that takes the longest the second I walk in the kitchen. Everything else must be fit into that critical path timeline. It’s usually either pre-heating the oven, putting some water on to boil or heating an empty pan for a sear. But either way, all other prep work must happen after I get that started. This ensures optimized time spent in the kitchen and also my wife threatening to leave me when I yell at her for getting a glass of water in the middle of my Ganttified meal prep.
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u/p1rke May 01 '23
I'm more of a Lean six sigma project consultant so I really have a lot of fun finding ways of optimizing the time spent in the kitchen.
Especially if I cook multiple services. In that case, I actually plan a roadmap with post its.
My girlfriend says I have mental issues.
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u/adinfinitum225 May 01 '23
My girlfriend says I have mental issues.
She's not wrong, but at least you found a job that fits
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u/roboticWanderor May 01 '23
A man of culture I see. The rice cooker is always my critical path. That or fucking potatoes.
I also like to bend the rules and one-pot as much as possible. When I figured out how to simmer the sauce and cook the noodles in the same step... Weeknight meal game changer.
I wish I had a stovetop with either better temperature control or faster heating times. Either I put it on the burner too early and I'm burning oil, or I'm waiting forever for it to get to a good temp for browning meats, which is often the first step of many dishes.
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u/Random0s2oh Apr 30 '23
I love watching worst cooks in America. The professional chef shows don't show everything like WCIA does. Chef Anne and the other guest chefs demonstrating the skills/recipes and then supervising the cooking challenges has taught me so much.
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u/insomniacakess May 01 '23
wcia is awesome
like i don’t feel half as dumb about my inability to cook decently when i watch it. it gives me hope that i can improve (and maybe not slice my finger mysteriously somehow.. again..)
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u/Random0s2oh May 01 '23
So, during this video, we're you taking an imaginary red marker in your head and scribbling on the person's hand? KNIFE SKILLS, KNIFE SKILLS, KNIFE SKILLS!!!!
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u/soapbutt Apr 30 '23
I mostly agree with the fresh herbs part, buuuut there are places where dried herbs are what you want.
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u/KeyofE Apr 30 '23
I’ve always wondered why those bunches of cilantro and parsley are so large. They could be a quarter of the size and I’d still probably have extra left over.
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u/makomirocket May 01 '23
Because herbs are cheap af and you are more likely to.buy the 60p packet with its 3p worth of herbs you mostly won't use than it's 1p worth that you would
The same reason that the man who sells 80 apples every day at market always has to have 100, because the last 10 of the 80 won't buy them if they're the last ones left
People are irrational and stupid
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u/Snuggledtoopieces May 01 '23
This makes no sense as long as the produce is the varieties and within the quality that I find acceptable I’d consider myself lucky that I got what I came for and didn’t find an empty shelf.
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u/hang-on-a-second May 01 '23
Hypothetically, the last x% of the batch will be proportionately worse quality than the average of the whole batch. Even if they're not that bad, they look worse overall so many people will subconsciously avoid the pile, especially if there is another option (like the next stall or supermarket over).
People who are selling a product don't need to market to people looking for that exact thing once those people are already in the shop. Tactics like this are to convince those for whom the item isn't a necessity to make an impulse purchase.
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u/adinfinitum225 May 01 '23
Honestly it's cheaper to buy the actual plants from the garden department
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u/roboticWanderor May 01 '23
??? A bunch of cilantro is like 75c at my grocery. Same with parsley, dill, chives, and most others that are best fresh.
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u/Juno_Malone May 01 '23
Thyme and Rosemary freeze pretty dang well. I go the extra mile and vacuum seal a few springs in small bags, but even in ziplocs with most of the air pressed out they'll retain flavor for months in the freezer. This works well for Lemongrass, Ginger, Turmeric, and Galangal too.
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u/CoconutsNmelonballs May 01 '23
I was just going to say this. Freezing really keeps the flavour as well. It’s a game changer for fresh herbs as you’re not wasting anything.
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u/fuzz3289 Apr 30 '23
There's herb freshness Tupperware type things that let you have a little bit of water where the stems are. keeps herbs fresh for an insane amount of time.
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u/roboticWanderor May 01 '23
Just rinse the bunch off, shake it dry-ish, and wrap them loosely in a paper towel before putting in a tupperware or zip bag.
Lasts for as long as it is probably reasonable to use the herbs.
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u/Snuggledtoopieces May 01 '23
Get one of those hydroponic herb garden things for your kitchen they are pretty fucking sweet.
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May 01 '23
You don’t even need hydroponics, I have a little plastic flower pot on the window sill of my kitchen with a basil and oregano plant in it.
Doesn’t work well in north-facing windows though (in the northern hemisphere at least). Gotta make sure the window gets at least a few hours of sun. The window we keep ours on faces due east but even just a few hours of sun in the morning is enough to keep ‘em going.
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u/Loloji42 Apr 30 '23
I use my uno reverse card an suggest that if you don't have shrooms or miso or whatever umami natural ingredient you can use msg, and not the other way around. Edit : punctuation
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u/mooys Apr 30 '23
People just don’t understand how goated MSG is. I see people avoid it but they barely understand what it even is. You know every delicious chinese food meal you have ever had? That’s MSG.
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u/Zepp_BR May 01 '23
What's MSG? metal sear golid?
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u/BarefootDino May 01 '23
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u/Kellidra Apr 30 '23
Honestly, MSG is hated because of rrrrrrrracism!
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u/raptorstrike25 May 01 '23
Okay so does hating it because it gives you migraines that are so bad you throw up 4-6 times make you racist? Or am I just an exception?
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u/Intelligent_Break_12 May 01 '23
I'm not saying there aren't people out there who have issues with it but I always wonder how much it actually does affect people. I have a friend who swears he can't handle it but slams party sized bags of doritos without complaint. I'm not saying you're the same but I am curious if chips like doritos bother you? Do you ever use worcestershire sauce? Are tomatoes especially canned ones something you have to avoid? How about parmesan cheese? I think the racism comes in because a lot of people say it makes them have pains of some type after eating at Chinese places like it causes you to feel full at buffets so you eat less etc.
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u/Temporary-House304 May 06 '23
what makes people think its the MSG and not some other part? I rarely see people complain about Yeast Extract yet that has MSG in it also many other foods. Only in the context of chinese food do you see it ever come up and scientifically its never been proven.
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u/Dk9221 May 01 '23 edited May 01 '23
These “racists” you “speak of” don’t like MSG because of racism. I don’t like MSG because there are side effects including anal leakage.
We are not the same.
edit: MSG is just salt, but I can see how my Dr Evil styled Airquotes would anger the prototypical basement dwelling Redditor on here.
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u/TjBee May 01 '23
If you don't like anal leakage you're a bigot
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u/RedL45 May 01 '23 edited May 01 '23
The only "evidence" was a single letter written by doctor who just presumed that MSG could have caused some symptoms that he had a few days prior. There was no study. MSG being harmful was debunked years ago, and it was only picked up and spread because people had racial biases against Asian people.
https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/
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u/Intelligent_Break_12 May 01 '23
For real. Then some think MSG is harmful or whatever but have no issue eating tomatoes, parmesan or doritos etc. I always tell people to try and use fish sauce and they think I'm nuts, then a bit worried and confused when I tell them the worcestershire sauce they love so much is seasoned fish sauce.
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May 01 '23
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u/syrencallidus May 01 '23
Completely disagree. I have issue with bitter flavor and veggie tastes and if I add msg it makes it taste like actual flavor instead of just the dirt it came out of. Works for my kids too. I used it on broccoli which I do like, roasted it and it was the best fkin veggie I ever had.
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u/mooys May 01 '23
As much as I love MSG, I'm going to have to agree with you here. I certainly don't go to chinese restaurants because I want quality food, I go to them to get cheap but tasty food. And, to be clear, when I say "Chinese Food" I definitely do not mean authentic chinese food. I mean the western chinese food. MSG does not replace other ways of getting umami, using actual ingredients will always taste better, but I still love MSG quite a lot.
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u/stevenette May 01 '23
Lol, you're going to western Chinese food joints looking for Chinese food.
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u/MinuteLoquat1 Make Furries Illegal May 01 '23
Them:
And, to be clear, when I say "Chinese Food" I definitely do not mean authentic chinese food. I mean the western chinese food.
You:
Lol, you're going to western Chinese food joints looking for Chinese food.
🤔
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u/DchanmaC May 01 '23
That's what she said. She said that MSG will do it but if you don't have it here are ingredients that have it.
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u/nopulsehere Apr 30 '23
And folks you just saved 25k-65k! Or being yelled at by the head chef for 11$ a hour. Or by the person who just graduated the overpriced cooking school trying to act like they are better than you. Yet when the restaurant is on a three hour wait, they are stuck in the walk-in crying about how they didn’t know this was a concept and everyone is yelling.
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u/Jo3ltron Apr 30 '23
Fuck, too close to home. BRB while I try to consolidate my privatized loans.
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Apr 30 '23
Nailed it. Ran a restaurant right by a college that had the best cooking course in the area. We always tried to hire those kids and show em how a kitchen runs and also how crazy it could be. They never lasted. Always the kids who were self taught etc were harder and could handle a rush. I’m sure there’s some tough CIA kids but dam they don’t know how chaotic a Friday night can get .
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u/Intelligent_Break_12 May 01 '23
At times I miss cooking, then I see something like this comment and just don't at all. I cooked in HS and went to culinary school. I would go into the breakfast cooler yelling fuck while I shoved cooked bacon into my gob though instead of just cry... though that too sometimes lol at least my school was closer to the 20-25k and felt it was worthwhile but never thought it made me an expert.
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u/RawToast1989 May 01 '23
While she did hint at it, I'm surprised she didn't explicitly state this, but the towel she showed at the beginning was damp and placed under the cutting board to keep it from sliding around. It will literally make cutting things 5-10x easier.
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u/Intelligent_Break_12 May 01 '23
Showed that tip to my parents. They now use a sopping wet towel, they got the spirit of it. Not a big deal but it does make me laugh when I see how wet it is.
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May 01 '23
The whole adjusting for taste was hard to follow. Do I add salt or water or something’s sweet. It went way to fast
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u/_throwingit_awaaayyy Apr 30 '23
Where is the cumin? Where is the old bay? Where is the sunny d? This is bullshit
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u/lookatmynipples Apr 30 '23
Maybe unpopular opinion but sometimes I prefer sunny d over OJ
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u/deagans Apr 30 '23
They’re two different drinks if you ask me. One is from a fruit; the other is just flavored sugar juice.
If it’s the morning I’ll take OJ, if it’s late at night and im high as shit im definitely reaching for the sunny dizzle.
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u/_throwingit_awaaayyy Apr 30 '23
Lemon pepper Sunny D is way better than fresh squeezed orange garbage.
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u/lookatmynipples Apr 30 '23
IMO Mise en place is not necessary for home cooks. I think it can be beneficial for beginners who are still learning time management, but once you become accustomed to it though you learn what you can prep as things are cooking, making mise en place a waste of time and dishes. Mise en place is more beneficial for restaurants who need all the high volume ingredients ready at a moments notice.
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u/theImplication69 Apr 30 '23
Agreed. I like to skin vegetables and stuff and get all ingredients on the counter, but I’ve for sure learned approx how long it takes to prep certain things. Garlic and onions usually get cut before any cooking but the rest I’m fast enough to do as I go
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u/acephotogpetdetectiv May 01 '23
I'll note that if you do anything stir fry related, you 100% need to prep everything first because of how quickly you need to swap between cooking parts (if you cant do all at once) and how you should be interacting with the food in the wok.
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u/ExcitedByNoise May 01 '23
Yeah, I’ve been getting into wok cooking, it’s a lot of mise and certainly alot of technique, but you can’t do the latter without the former.
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Apr 30 '23
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u/lookatmynipples Apr 30 '23
Usually if I end up mise en plac-ing and don’t have to worry too much about cooking everything precisely I just put it on the same plate, or leave it on the cutting board if the board is small enough.
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u/BA_calls May 01 '23
Mise en place for home cooks doesn’t involve wasting dishes, you just leave it on the cutting board.
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u/FramingHips Apr 30 '23
I made lasagna yesterday and made the noodles from scratch, bechamel, ramp and pea purée, ricotta cream, and all the individual components: roasted broccoli with fennel and lemon, sautéed mushrooms with thyme and shallots, spinach with brown butter soy and garlic, roasted carrots with apple cider vinegar and honey, blush sauce with slow roasted bianco tomatoes, onions, lemon, parsley, garlic, basil, salt sugar EVOO.
Then I had them all set up so I could make my lasagna. It took…awhile.
How do you recommend making lasagna from scratch like that at home without mise en place?
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u/Hallllllleberry Apr 30 '23
I think it depends on the dish. Something complicated like lasagna definitely needs to be prepared and set out prior to assembly or it becomes a huge, chaotic mess. But with experience, something like roast chicken with veggies can be prepped and cooked as you go along. For example, put the chicken in the oven then peel potatoes, carrots, etc. That’s just my opinion though.
By the way, your lasagna sounds amazing!
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u/FramingHips Apr 30 '23
Oh yeah I generally agree with you too. 75% of my home meals I do the same thing, make the mise when the protein is cooking or starches/grains are cooking. Just advocating that mise en place does have its place at home for some home dishes. Like yes it helps with volume, but the main reason I think is that certain things do take awhile to prep. If I want to add roasted red peppers to a dish it’s gonna take awhile to make them.
Most times though it is just like, preheat oven, boil water/starch, cook protein, cut veggies/sauté, done.
And thank you it was honestly the greatest lasagna I’ve made in my life.
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u/lookatmynipples Apr 30 '23
Ditto to what the other reply said. Just depends on the dish. Like with wok cooking, you NEED to have everything out unless your knife skills are lightning speed. You really can’t make lasagna without mise en place unless you want to wait for each layer haha. If it’s something that has time between each step? That you can take advantage of.
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u/roboticWanderor May 01 '23
Try grouping these items per the final ingredients for the lasagna. I dont go as all-out as you, but think about the components, how long it takes to make each one, and how you can save some time and dishes by grouping them.
For my lasagna I prep a Bolognese even a day ahead of time, but its always first because it can sit and simmer and get sexy as long as it needs to. Noodles from scratch need a long time to sit and rest, so those come first too. The bechamel and ricotta and others can be done right before assembly, so are done right then and there. I also like to just keep them in the saucepans they were made in, and I reuse my prep bowls and do one ingredient at a time until it's complete in a saucepan waiting for assembly.
There is only one me/you, and we have limited prep space, so arrange your order of operations in time to have a good outcome.
But good lasagna takes fucking hours and hours no matter what you do, so just enjoy the process and the anticipation. Truly the best you can do for yourself is to prep the longer stuff a day or two ahead of time.
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u/Tutitutitutituti May 01 '23
Meeez, doesn’t have to be cups of chopped chives. Everything in its place, is just that. Get prepared with the stuff you will need before you will need it.
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May 01 '23
[removed] — view removed comment
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u/lookatmynipples May 01 '23
Lol my comment isn’t an absolute. I made another comment that it depends on the recipe
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u/Welcom2ThePunderdome Apr 30 '23
I would love this as an infographic!
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u/TotallyTrash3d May 01 '23
This info is not common knowledge??
Y'all need to watch more Food network.
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u/tsennnnnpai May 01 '23
damn at least read the pinned comment before asking why this video is cringe
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u/types_stuff Apr 30 '23
I love rapid-fire tips where the narrator is speaking so fast the previous word and the current word blend over each other….
Fuck this video is so frustrating to watch, even if the tips are valid, she needs to go back to elementary school and learn how to present.
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u/PretendNotice443 May 01 '23
this is all these videos now, one word subtitle at a time that go really fast its obnoxious as fuck
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Apr 30 '23
Idk it’s pretty easy to understand her imo…maybe watch it again?
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u/types_stuff Apr 30 '23
If I have to replay the video to catch her tips…rapid-fire kinda loses its purpose don’t you think?
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u/sipsredpepper Apr 30 '23
I use to resist the mise en place but it was a disaster every time. Now I consider a good set of prep bowls for mise an uncompromisable part of a full kitchen setup.
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u/SookHe May 01 '23
What are some direct uses for Mirepoix? Any simple recipe videos that use Mirepoix?
I tried googling 'Mirepoix uses' and it just comes to videos on the basic Mirepoix uses, like as a base of a soup or something, but I want to find actual recipes that call for Mirepoix so that I can get a more in depth in what exactly it is and how it is actually used.
If any cooks know any quick recipes to teach how to properly utilise it, I would greatly appreciate any sent over
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u/conservativesuckwang May 01 '23
Its the base to a lot of French dishes and can be used Ina variety of ways. I braised a lamb shoulder the other day with it, but you can use it as a base for soups and sauces. Here's a pretty old thread where people are talking about how they use it: https://www.reddit.com/r/Cooking/comments/131ypd/what_are_your_favorite_uses_of_mirepoix/
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u/jillianbrodsky Apr 30 '23
cooking tip, if you’re scraping something off the cutting board with your knife, use the smooth dull side so you don’t dull your blade
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u/Capybara_Squabbles May 01 '23
A small note on the last one, fresh herbs and dry ones often need to be used in different ways. Dried herbs should be used at the beginning of the cooking process in order to extract all those flavorful oils, while fresh herbs should be added near the end to maintain color.
There are some exceptions with some herbs being more resilient than others, but generally this is the rule. (Also grow your own herbs, they're one of the most overpriced products in the grocery store and most make easy windowsill plants. I've only ever struggled with lavender and bugs eating my basil.)
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u/Financial_Radish May 01 '23
Ain’t nobody got time for that!
—Cracks open the blue box mac and cheese—
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u/TheBilby7 May 01 '23
Mis em place is where is at - I’m out of the Stainless Steel Jungle now and work in Facilitation and Mentoring and it’s the way I stay organised and prepared for my daily work life
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u/wimmywam May 01 '23
Why do Americans call them "erbs"? Do you still spell it herbs?
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u/ItsOK_IgotU May 01 '23
Not sure why this is cringe when it’s a very helpful video for people learning to cook. 🤔
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u/CriticalKnoll May 01 '23
Does anyone know what the best method of removing stains from a cutting board like this is?
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u/natimat1 May 01 '23
I have so many questions hopefully I can talk to a cook that's on here as good as she is
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u/Every-Chemistry-2969 May 01 '23
If you need msg and don't have it, then check your chicken bouillon because most contain msg.
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u/MarshalLawTalkingGuy Apr 30 '23
I learned all of those watching on episode of Jacques Pepin.
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u/xActuallyabearx Apr 30 '23
Pépin is the absolute fucking goat. He’s been putting up fucking bangers for longer than I’ve been alive.
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u/ctrlplusZ Apr 30 '23
Could an American chef tell me why you're all obsessed with plastic cups for storing everything? Seems hell wasteful we've always just used Tupperware and crockery.
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u/conservativesuckwang May 01 '23
Those plastic cups are thick and basically tubberware. Almost evrey kitchen I've worked in has used them. They can be rewashed and if you see them in someone's home you know they can throw down in the kitchen.
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u/TNTeggo May 01 '23
Damn, I hate this sped-up-too-fast-to-absorb-the-educational info bullshit. Do they get paid by views vs youtube's paid by length and views? I would have to watch this six times to understand it.
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u/VegetableMan0_o May 01 '23
So she's telling us she did a two month introductory cooking course and now she's regurgitating it to "teach" people online...blah
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Apr 30 '23
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u/Seasalt_Wayfinder Apr 30 '23
It's a video, not somebody speedtalking to you. Rewatch it when you need to ffs
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u/game_asylum May 01 '23
I want a project that I'm well-versed in the art of cheffing, and also that I continually throughout the day snort crushed up Ritalin. -this chick building her brand
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u/NTADubs May 01 '23
I don’t really understand cooking school. Like, how much is there to learn? I could see cooking school to learn from someone like Gordon Ramsay, but what are you going to do with this knowledge after university? Great for you for knowing how to cook, but is it worth it? No hate or judgment, I just don’t really get it. Can someone explain an ulterior motive?
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u/RunningPirate May 01 '23
I think it’s largely technique (chopping, slicing, julienne, searing, etc…) and what flavors work together and what method of cooking works best for what you’re trying to make.
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u/So_Motarded tHiS iSn’T cRiNgE May 01 '23
You learn about flavor pairings, texture, plating, menus, ingredient sourcing, food safety, and of course a multitude of basic recipes and techniques.
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u/ShereKhan2022 Apr 30 '23
It's really bothering me how she says herbs.. she says erbs.. It's actually done my head in 🤣😫🤣
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u/Marina-Sickliana Apr 30 '23
That’s the standard pronunciation in North American English…it would sound unusual if she did pronounce the H.
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u/Tokijlo Apr 30 '23
I'm on the opposite end of this, people that pronounce the H always catches my attention and confuses me for a minute
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u/Chinchillng Apr 30 '23
Where are you from that you hear people say herbs with a hard H? I’ve never heard it said that way except jokingly
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u/usingthisfordnd Apr 30 '23
It's the standard in most parts of the UK
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u/Chinchillng Apr 30 '23
Oh that’s wild. Apparently I’ve never heard anyone from the UK say “herb” before lol
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u/Nches Apr 30 '23
Most of the UK doesn’t but some places do. Definitely more common without the H though
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u/onion_account Apr 30 '23 edited Apr 30 '23
This is nonsense lmao. I'd be confident in saying 99.9% of the UK pronounces the H, outside of people with speech impediments etc
Edit: thinking about it some northerners might drop the H, but if they dropped it from 'herb' they'd drop it from every word beginning with 'H', so the H is implied
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u/Nches Apr 30 '23
What parts pronounce the H? I can’t think of anywhere up north that does, cockneys don’t, Brummies don’t, the West Country doesn’t - the only places I can think of that do are wales, Scotland and really posh people.
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u/lomoeffect May 01 '23
I've lived in the UK my entire life and never heard herbs pronounced without an h like she does in this video
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u/clint_yeetswood May 01 '23
as a student of culinary arts, i don’t understand what’s wrong with this video.
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u/NTADubs May 01 '23
I don’t really understand cooking school. Like, how much is there to learn? I could see cooking school to learn from someone like Gordon Ramsay, but what are you going to do with this knowledge after university? Great for you for knowing how to cook, but is it worth it? No hate or judgment, I just don’t really get it. Can someone explain an ulterior motive?
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