This Iconic Miami Cuban Sandwich Is the Gold Standard

[00:00] The day that I first had this sandwich,

[00:02] I immediately stopped looking for a

[00:04] better one. It's the best sandwich I

[00:06] ever had. Eight trips to Miami, dozens

[00:09] of Kubano sandwiches, and this hidden

[00:11] gem, La Solas Cafe, was the only one

[00:15] that truly spoke to me. And it wasn't

[00:17] just the perfect shredded moho roast

[00:20] pork or the salsa verde that they served

[00:22] it with, but it was how they served the

[00:24] sandwich. They don't cut it in half on

[00:26] the bias like a normal Kubano sandwich.

[00:28] They cut it lengthwise, long and skinny

[00:31] down the middle, and then take those cut

[00:33] halves and sear them on the griddle. The

[00:36] result is something that eats more like

[00:37] a hot dog. And strangely to me, reminds

[00:40] me of like a Big Mac.

[00:43] >> It's like a hot dog and a Big Mac.

[00:44] >> The sandwich is a revelation. And today,

[00:46] we're inducting it into Steviey's food

[00:48] hall of fame and making it from scratch.

[00:51] Real roast moho pork, homemade Cuban

[00:54] bread. This is the lass solas kubano.

[00:57] The best Cuban sandwich I've ever had.

[01:00] Now, a Cuban sandwich consists of six

[01:02] ingredients. Cuban bread, moho roast

[01:06] pork, ham, mustard, pickle, and Swiss

[01:10] cheese. A lot of those things, they're

[01:12] taking care of for us. Two things need

[01:14] our attention. The roast moho and the

[01:17] Cuban bread. And those require being

[01:19] prepped in advance. So, let me take you

[01:21] back to yesterday. So now to make a

[01:23] Cuban bread, like many breads or pizzas,

[01:26] we need a starter. And a starter is

[01:28] pretty simple. It's basically one part

[01:31] water to one part flour, and a little

[01:33] bit of yeast. So I have 120 g of water

[01:35] here, 120 g of bread flour, and I'm

[01:38] going to combine the two into a tall

[01:41] container. Now, I've got some instant

[01:43] yeast. To make the starter, I'd go with

[01:45] about like half a packet of yeast in

[01:47] there, which you can do. However, I

[01:49] happen to have some starter in the

[01:51] fridge already, some leftover. Fed it a

[01:53] little bit of flour and water just to

[01:54] keep it alive. There's probably like 100

[01:56] grams in here. And so, since we have

[01:58] like this active culture already in

[02:00] here, we're just going to contribute

[02:02] that into our new starter. You can even

[02:05] take this residue, add flour and water

[02:08] to it. 30 g of flour, 30 g of water, and

[02:11] you can make new starter with just that

[02:12] residue on the side of the container.

[02:15] And then we're just going to mix that up

[02:16] together. Going to make sure you get all

[02:18] the dry flour at the bottom. It's just

[02:20] well combined. What you should be

[02:22] looking for is just like a very wet

[02:24] dough. We're going to pop a lid on this

[02:26] guy. Place it in the fridge at least

[02:28] overnight, but you would keep this

[02:30] going. Ideally, you just feed it a

[02:32] little flour and water every day or when

[02:34] it starts to collapse and you could keep

[02:37] this going forever essentially. Now, a

[02:39] starter isn't the only thing we need to

[02:41] get done ahead of time. We need to make

[02:43] a beautiful aspect of this recipe which

[02:46] is the Moho roast pork or at least the

[02:48] marinade for it and get that pork

[02:51] marinating early. Overnight is best 2

[02:53] days that works great as well too. So

[02:56] the first aspect of the moho is

[02:58] generally would be sour orange but we

[03:00] don't have that. So we're basically

[03:02] going to replicate that by using 2/3 a

[03:04] cup of orange juice and then 1/3 a cup

[03:07] of lime juice. That with all the spices

[03:09] and garlic, some of the best pork you'll

[03:12] ever have. Now, based in my experience,

[03:14] 2/3 of a cup is going to roughly be

[03:18] three oranges. Just going to take my

[03:20] fork, poke it, sort of breaking up the

[03:22] fibers, allowing me to juice it a little

[03:25] bit more thoroughly and easier. Sort of

[03:28] rotating it, making sure I just get a

[03:30] good yield out of each half. You can

[03:32] also

[03:34] funny story, the I had to get an MRI on

[03:36] my arm the other day. kind of panicking.

[03:38] I kind of slightly claustrophobic. Turns

[03:41] out the MRI tech was a follower. Great

[03:43] guy, Joe. Shout out, Joe. Thank you.

[03:46] Made me feel at ease. Was able to get

[03:49] the the MRI. No problem. I'm going to

[03:51] start taking care of it. All right. So,

[03:53] we've got our orange. Then we can do

[03:55] this with the limes. Three limes. Three

[03:57] oranges works. So, now I've got like

[03:59] this little hotel pan. This is what

[04:00] we're going to roast the pork in, but

[04:02] we're going to marinate it in plastic

[04:04] and just kind of hold it in there. So

[04:06] going to go in with the orange juice and

[04:08] lime to that a/2 cup of olive oil

[04:12] roughly. We got our spices. We got some

[04:14] oregano, Mexican oregano if you've got,

[04:16] but regular is fine. Tablespoon of onion

[04:18] powder. Can eyeball it. Tablespoon of

[04:20] garlic powder. Teaspoon of coriander.

[04:23] Teaspoon of cumin. Some fresh cracked

[04:25] black pepper. Bay leaf. Now we got a

[04:28] whole shebang of garlic here. Right.

[04:29] Going to take a bunch of whole garlic.

[04:32] Going to add them in. I'm going to hold

[04:34] back some of the larger pieces and then

[04:37] I'm going to grate them. Grating in

[04:38] about like six cloves. Throwing in

[04:41] another six whole. So now we've got our

[04:43] marinade. We can just sort of juzj up.

[04:45] Here we have a boneless, skinless 4 lb

[04:49] pork butt here. This should be enough

[04:51] for about four sandwiches. You notice we

[04:53] didn't salt the marinade. It's cuz we

[04:55] can't control it that way. I like to

[04:57] salt the meat itself because salt is not

[05:00] a spice. It's an essential thing, right?

[05:02] that needs to be dialed in. So, I don't

[05:04] really add salt to my marinades, we're

[05:06] going to go straight onto the pork. You

[05:08] want to be generous.

[05:13] So, the way that I kind of go is just

[05:15] once it's kind of completely dusted all

[05:17] over the place, almost like a frosted

[05:19] doughut, that's when I know it's ready.

[05:22] So, now we're going to take the pork and

[05:24] add it to the bag of marinade. Close it

[05:26] up 2/3 of the way and then start to suck

[05:29] some of that air out and just rub it

[05:31] around.

[05:35] lay it down. Then we're going to put it

[05:36] in the fridge. And every few hours, I'm

[05:39] just going to flip it. Make sure it gets

[05:40] nice and uh evenly marinated on all

[05:43] sides. Now, all we have to do tomorrow

[05:45] is throw some ingredients in the mixer.

[05:48] Get a little dough going. Empty this bag

[05:51] of plastic into this bin and toss it

[05:53] into an oven. You're halfway there. So,

[05:55] I'll see you back here tomorrow. All

[05:57] right. So, it's the next day. Our pork

[05:59] has been just bathing in all of that

[06:02] amazing moho. Just going to

[06:06] slide that all in. Such a amazing smell.

[06:09] Then simply all we've got to do take a

[06:12] little parchment and I'm just going to

[06:13] cover the top. It's very acidic. Acidity

[06:16] and meats in general sometimes just

[06:18] don't react well when it touches

[06:20] aluminum foil. The parchment's also

[06:22] going to steam it, cook it really

[06:24] nicely, and protect it from the foil on

[06:26] top. You could also do this in like a

[06:28] Dutch oven. So now I've got my oven

[06:30] preheated 300°. We're going to cook it

[06:33] nice and slow for about 4 hours. At

[06:35] around 3 hours, we're going to remove

[06:37] the top. We're going to put the heat up

[06:39] a little bit higher. That's going to

[06:41] both brown the meat and prep the oven

[06:44] temp for when we ultimately are going to

[06:46] bake the Cuban breading, which is what

[06:48] we're going to start on now. Now, the

[06:51] flour for this recipe, it's going to be

[06:53] bread flour. So, I got me some of that

[06:55] organic stuff. I actually got a flour

[06:57] mill. We're going to start milling our

[06:59] own flour eventually. Now, outside of

[07:02] the starter we made yesterday, that

[07:04] flour and water is going to be factored

[07:06] into the equation today, but we need 450

[07:10] g of this bread flour measured out. Now,

[07:13] to that, we've got our starter from

[07:15] yesterday. I mean, look at that. She's

[07:17] beautiful. Now, we don't need all of

[07:18] this. I only need uh 250 g of it. That's

[07:21] going to leave us with some leftover cuz

[07:23] I made extra yesterday. I have a pizza

[07:25] recipe in mind. So, I'm just going to

[07:27] keep that leftover and we're going to

[07:29] feed it and just keep it going. And

[07:31] that's what you should be doing with

[07:32] this type of thing. 45 g of lard. Lard

[07:36] is what makes Cuban bread Cuban bread.

[07:38] Gives it that crisp outer shell that

[07:41] doesn't sort of shatter, but kind of has

[07:43] stability and that fluffy pillowy

[07:45] inside. Allows it to get smooshed down

[07:47] and gives it that iconic texture. Then

[07:50] we got 15 g of salt, 15 g of sugar. Salt

[07:54] going to be the last thing that gets

[07:55] added. And then we got the rest of that

[07:56] half pack of yeast that we used to make

[07:59] the starter. We've got our bowl. To the

[08:01] bowl, we have 225

[08:03] g extra of warm water. We're going to

[08:06] add that straight to our mixing bowl.

[08:09] Now, we're going to get all set up here.

[08:11] We're going to get the dough hook in.

[08:13] Going to add the sugar, the yeast. I'm

[08:16] going to start mixing in the flour, but

[08:18] I'm going to add it a little bit at a

[08:20] time. This allows that flour to slowly

[08:23] get introduced into the water. Make sure

[08:25] it gets nice and hydrated.

[08:28] Add a little bit more. Get that dry

[08:30] flour from the sides worked in.

[08:35] A little bit more.

[08:38] Now, I'm just going to take some of our

[08:39] starter and measure it out cuz I don't

[08:43] need all of this. Just 250 g. Get that

[08:46] worked in. And then the rest of the

[08:48] flour. Now we can add in our lard. Room

[08:51] temperature of course. Once it's all

[08:53] come together, I'm just going to raise

[08:54] the speed. And we want to just allow

[08:57] this to knead for a good 10 minutes, 15

[09:00] minutes or until you can kind of stretch

[09:02] it into what they call a window pane or

[09:05] just basically means stretching a thin

[09:07] layer of it without it tearing

[09:09] immediately. So, what we're going to do

[09:11] is just let it go about 10 minutes or so

[09:13] and then begin testing it. You're going

[09:15] to see the dough smooth out and kind of

[09:18] pull away from the walls and turn into a

[09:20] nice soft dough. Forgot one thing. Now,

[09:23] we got to add the salt. Salt always goes

[09:25] last.

[09:28] Over time, as you could see, all that

[09:29] stuck on bits around the bowl sort of

[09:32] gets sucked into the dough and the the

[09:34] bowl almost cleans itself. And that

[09:36] shows the dough is getting less sticky.

[09:39] It's getting some structure built. It's

[09:40] a good sign. Now, let's check for the

[09:42] window pane. You see how it stretches

[09:44] and it kind of pulls thin, but just at a

[09:47] certain point, it breaks in several

[09:49] places. That's telling me we're on our

[09:51] way and almost there, but not quite

[09:54] there. So, we're going to go a little

[09:56] longer.

[09:58] Now, after about 13 minutes, I'm going

[10:00] to stop it. I'm going to give it like 2

[10:02] minutes to just relax. Sometimes the

[10:04] dough needs a minute to relax, to really

[10:06] assess it. After a couple minutes, I can

[10:08] feel it's definitely relaxed a bit more.

[10:10] Let's give it a test. You see how much

[10:13] more extensible it is? It's got enough

[10:16] extensibility and elasticity to hold a

[10:19] little bit of a window pane before it

[10:20] eventually tears. I just got a bowl. I'm

[10:23] going to hit it with some spray oil. I'm

[10:25] just going to knead it into a smooth

[10:27] ball.

[10:30] We're going to cover it and we're going

[10:31] to allow it to rise until it about

[10:34] doubles in size. Probably going to take

[10:36] about an hour. Put this back here by the

[10:39] warm stove. That leads us back to our

[10:42] residual starter. Right, we've got, I

[10:44] don't know, 50 g in here left. So, this

[10:46] is how you would feed a starter. Keep it

[10:48] alive and keep it going. Here I have 50

[10:51] g of bread flour, 50 g of water. I'm

[10:54] going to get that old starter, the new

[10:56] water, and the new flour all mixed in.

[10:59] So, now we got new starter in here. We

[11:01] can just cover it up, and then this can

[11:03] just live in our fridge. It will

[11:05] eventually double in size. And if you

[11:07] ever see it then deflate back or get

[11:11] watery or sort of break. The yeast has

[11:13] just eaten through everything. And

[11:16] that's what feeding it is. You're just

[11:17] adding more flour, more things for the

[11:20] yeast to eat through, fart a little bit,

[11:22] create the bubbles, and then that's the

[11:25] thing that makes bread and pizza dough

[11:27] great. It's been 3 hours of cooking for

[11:29] the pork, so we're going to take it out.

[11:31] See where we're at. It's actually still

[11:33] a little bit tougher than I would like.

[11:35] So, we're just going to cover it again.

[11:37] We're going to let that go for basically

[11:39] it's stuck around 170 175, which is kind

[11:42] of, if you know anything about pulled

[11:44] pork or barbecue, where the stall hits,

[11:47] which is basically when evaporative

[11:49] cooling is taking place. It's like the

[11:51] meat sweating, like you when you run and

[11:53] sweat, that's meant to cool you down.

[11:55] Same thing's happening with the pork,

[11:58] which is preventing it from pushing past

[12:01] that point into the tender zone.

[12:03] Depending on the size of meat, that

[12:04] might happen at different points. And

[12:06] it's again why I'm not going to tell you

[12:07] exactly the amount of time to cook it.

[12:09] I'm going to teach you how to know when

[12:10] it's done. So, in the meantime, we're

[12:13] going to work on something that I don't

[12:14] know is like super traditional to this,

[12:17] but La Solas Cafe does this, so that's

[12:20] what I'm doing. It's actually nice to

[12:21] serve this sandwich with a condiment,

[12:23] split down the middle, easy to dip. So,

[12:26] we're making a raw salsa verde that

[12:28] involves, you know, eight tamatillos.

[12:32] Now, when you want to shop for

[12:33] tamatillos, you want to look for

[12:34] tomatillos with like really fresh husks,

[12:38] not dried out, not torn or brown, nice

[12:41] and green. These are all examples of a

[12:44] nice fresh tomatillo. When you open it

[12:46] up, you get a nice green tamatillo. It's

[12:50] perfect. It's not blemished. It's not

[12:52] rotting anywhere. Once you've got the

[12:54] husks off, there's a little sticky film

[12:57] on them. We're just going to rinse it

[12:58] off. So, I've got my little bullet here.

[13:01] We're going to go in with like a third

[13:03] of a white onion. Whenever you're making

[13:05] like a a salsa verde or something like

[13:07] that with a red or for that matter like

[13:09] Mexican recipes in general, you always

[13:11] use a white onion. White onion is just a

[13:13] little bit more palatable, especially

[13:15] for raw application. To that, we have

[13:17] two garlic cloves. Just going to smash

[13:20] those. Now, since it's raw, I'm going to

[13:22] get those harsh things in there. Then,

[13:23] I'm going to hit it with the lime juice

[13:25] and use that lime juice sort of mellow

[13:27] those flavors out. Also, salt to them

[13:30] helps as well. Now, while those simmer,

[13:32] I can kind of shave a little bit of a

[13:34] serrano or jalapeno in there. Just the

[13:36] cheeks. If you don't want it too spicy,

[13:38] sort of limit the amount of seeds you

[13:40] get in there. Some fresh cilantro.

[13:43] One avocado. When you're picking out

[13:45] avocados, you always want to press down

[13:47] here. You want it to be soft. And if you

[13:49] want it to stay super green, you want to

[13:51] make sure you see that the stem is in

[13:54] there, not fleck off. Kind of like that.

[13:57] That allows air to get in there. That's

[13:59] what helps it oxidize and turn brown

[14:01] when you open it. So, I'm guessing this

[14:04] is going to look pretty nice and green

[14:05] inside. There you go. If it's ripe, the

[14:08] seed should pop right out. Dice it up

[14:10] inside of its shell. Scoop it into the

[14:13] blender. Going to add another lime to

[14:16] neutralize any oxidation that might

[14:18] occur on the avocado. Now we can cut the

[14:22] tomatillos.

[14:28] A little more salt for the ingredients

[14:30] we just added. Little olive oil. We're

[14:32] just going to close it up.

[14:38] Now, I must say this is completely

[14:40] optional, not necessary or traditional,

[14:42] but it's how I like it. And I think it

[14:44] actually goes well. So, if you're Cuban,

[14:46] don't come at me. Now, it looks like our

[14:48] bread's doubled inside. Nice and jiggly.

[14:51] Let's degass it. Get it onto the board.

[14:54] Got a nice large sheet tray here. Just

[14:56] going to get it spread out like that.

[14:58] Cut it in half.

[15:00] Then, we're just going to take one side

[15:02] and spread it out into a rectangle.

[15:04] Flatten it out. use your thumb and fold

[15:07] over.

[15:09] So, you're pushing almost a third into

[15:12] the dough and you're kind of folding and

[15:14] pushing your palm into it. Right? Then,

[15:17] we're going to rotate the dough and

[15:18] repeat the same motion.

[15:25] Now, you've got this long strip of

[15:27] dough. We're going to measure it out

[15:29] till it's about the length of the sheet

[15:31] tray. And then, I'm just going to

[15:32] lightly flatten it. And we're going to

[15:34] transfer that onto the sheet tray. And

[15:36] then we're just going to repeat with the

[15:37] other one.

[15:45] I think it looks pretty good. Let it

[15:47] rise another time. I like to take one

[15:50] side at a time and wrap it and almost

[15:52] use the cling wrap to sort of help keep

[15:55] its shape. As it rises, it'll sort of

[15:58] create some tension and hopefully allow

[16:00] it to raise up rather than out. We're

[16:02] just going to let that rise. So, I let

[16:05] it go for the four hours.

[16:07] Way more tender. Now, just want to set

[16:10] this on the meat side up. We're going to

[16:12] base this sucker. We're going to now

[16:14] jack the heat up to 400°, which is the

[16:17] temperature the bread is eventually

[16:18] going to bake at. And while that comes

[16:20] up to temperature, we're going to brown

[16:22] this meat. Just give it a check every

[16:23] few minutes. Rotate it around until it's

[16:26] beautifully browned and caramelized.

[16:28] with that marinade that gets caramelized

[16:30] on top of the beef. It's such a yummy

[16:32] flavor. You just eat it plain, forget

[16:35] the sandwich, throw it on some rice, you

[16:37] got a meal.

[16:39] And you see how they doubled in size.

[16:41] Beautiful. All we've got to do, take a

[16:43] very sharp knife. We're just going to

[16:45] use the tip of it. We need to score the

[16:47] the bread so it has a place to expand.

[16:50] So, we're just going to take the knife

[16:52] and very quickly cut down the middle.

[16:54] Now, our oven has hit our preheated

[16:56] 400°. So, while that meat's in there, we

[17:00] can throw these in. All I want to do,

[17:02] little bit of spritz of water on top.

[17:05] We're going to pop it in. That's going

[17:06] to cook for about 25 30 minutes. We're

[17:10] going to rotate it halfway through. And

[17:12] we're really just looking for like a

[17:13] little light golden brown. We don't want

[17:15] to go too dark. We're going to be

[17:17] cooking this in lard on the griddle.

[17:22] I mean, I'm turning you into a Cuban and

[17:24] a baker. We can't do anything to these

[17:26] until they cool down. And now our pork

[17:30] is done. It took longer than even I

[17:32] anticipated even for any pork that I've

[17:34] cooked. So again, the recipe is less

[17:37] important than knowing when it's done.

[17:39] And one easy way for us to check it goes

[17:42] in and out easily. That's one way to

[17:45] check. That's the most definitive way to

[17:48] check. Also, the temperature. We can see

[17:50] it's hovering around 208 209 at the

[17:54] center. It's at 203. Now, of course, you

[17:57] can use it, but best practice, you want

[18:00] to wrap this up nice and tight and allow

[18:02] this to cool down and relax. It's good

[18:05] now, but if you give it time to chill

[18:08] down, calm down, just chill out, it's

[18:10] going to be 5 to 10 times better. Now,

[18:13] since everything's pretty much ready to

[18:15] go, I got my griddle over here, and I

[18:17] got a nice heavy big cast iron pan. I'm

[18:20] just going to lightly gently start

[18:21] warming them up so they're ready when

[18:23] I'm ready to make the sandwiches to get

[18:25] fired up and cook. Now the pork is

[18:28] cooled. And if you know anything about a

[18:29] pork butt, it's consists of various

[18:32] muscles connected by fat. So what I want

[18:35] to do here is take this guy, put it in a

[18:37] bowl, and what I want to start to do is

[18:39] sort of just remove muscles and

[18:42] eliminate any unwanted fat. So you're

[18:44] almost just like pulling it apart.

[18:46] That's all fat right there. It's not the

[18:48] good type of fat. That's all fat right

[18:50] there. Gristle and all sorts of stuff

[18:52] like that. I mean, it's beautiful.

[18:55] Squeeze it all together. Mix all the

[18:57] muscles together. Combine them.

[19:01] And we can take some of that juice, get

[19:03] that worked in. All that flavor gets

[19:07] reabsorbed by the pork. So, now we're

[19:10] ready to make sandwiches. Now, one of

[19:12] these loaves will make two sandwiches.

[19:14] You just take the butts off.

[19:17] Cut it in half. Not bad, huh? I'm going

[19:19] to cut it nice and evenly right down the

[19:21] middle.

[19:25] Got to make my door man one, too. First

[19:28] up, we go mustard on each side. Yellow

[19:31] mustard. The only time I really kind of

[19:33] use it. Spread it on nice and even.

[19:39] And we're going to go with a slice of

[19:41] Swiss cheese on the bottom and the top.

[19:44] Then I've just got my ham. Some nice

[19:47] deli ham. I'm going to fold it just like

[19:49] that. Then we go with pickles on the

[19:52] bottom. Then on top of that, the pork.

[19:54] Nice even layer.

[19:58] Then another piece of cheese in between

[20:01] the ham and the pork. And then right on

[20:03] top. Then we're going to take some

[20:06] softened lard. And then we just paint

[20:08] the top with it. Then we're going to

[20:10] place those sandwiches right onto that

[20:11] hot griddle. Place that heavy pan right

[20:13] on top and weigh it down any way you

[20:16] can. I'm using a wooden spoon. We're

[20:18] looking to flatten that sandwich and

[20:20] toast and crisp up the outside of that

[20:22] bread all while melting the cheese

[20:24] inside. Just like a grilled cheese,

[20:26] we're going to flip and rotate it every

[20:29] 30 seconds to a minute until that cheese

[20:31] is melted. But we want to be careful to

[20:33] manage the heat cuz we don't want it to

[20:35] darken too much. We want a nice golden

[20:37] brown on the bread. When it's crisp and

[20:40] the cheese is melted, get it off the

[20:41] griddle. Now for the trick. Normally a

[20:44] cubano is cut like that on a steep angle

[20:48] so you get like sharp points to eat it.

[20:50] The better way, maybe all sandwiches are

[20:53] better this way. Down the middle, we cut

[20:55] it lengthwise. Nice sawing motion.

[21:03] Now, that's about as perfect of a

[21:05] sandwich that I've ever seen and is

[21:07] perfectly fine to serve as is. But there

[21:09] is one missing step that Los Olas does,

[21:12] which is after they cut it lengthwise,

[21:14] they place that sandwich back on the

[21:15] griddle, cut side down, and this is

[21:17] where you get sort of that Big Mac

[21:19] In-N-Out flavor coming out. It's the mix

[21:22] of that mustard frying with the meat

[21:24] that mimics that mustard fried In-N-Out

[21:27] burger flavor. This is a top level

[21:29] technique, and it's why I love this

[21:31] place so much. Now we're ready to serve.

[21:33] A little bit of salsa verde and you're

[21:36] in heaven. It's the best sandwich I ever

[21:38] had. Nothing beats the way this eats.

[21:41] The bread is perfect. The pork is

[21:43] perfect. The assembly is perfect.

[21:45] Everything's perfect. You want the

[21:46] recipe? It's going to be down in the

[21:47] description. No traveling to Miami.

[21:50] Anyway, that's all that I have today.

[21:52] I'll see you next time. Until then, take

[21:53] care of yourself and go feed yourself.