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I guess because when the people made it at my school cafeteria, and I liked it there, and when my dad made it, it was just big pieces of beef, or sometimes you didn't know. Now, I like beef. The other ones are a little bit harder to like. Like, for instance, my dad will make chicken liver, and that I think I might be having out of courtesy. I don't know that I choose that. And I think he uses pig liver for soups and for a few other things. I don't think he, like, puts it out like huge slabs of meat, you know, help yourself. But the way he would put out the beef liver, it just reminded me of, like, roasted lamb or some other kind of cut of beef or cutlasses. It just kind of, you know, I mean the texture is going to tell the story, but yeah, it was just big pieces of meat that really helped with other things too. Plus, you know, he would put it in sandwiches. And oh, at my school too, they would have liverwurst sandwiches, and I liked those too. So, when I had those, they more just reminded me of mystery meat sandwiches, meaning I didn't know really what the hell was in them. They were sandwiches and they were good and I just kind of stopped asking or stopped assuming.