— Nancy Calkins

Okay. So the one thing that I've always told my students is, when in doubt, put it in your mouth. I know that goes against, uh, most, uh, advice out there, but, um, uh, taste it. You know, that's the only way that I will know, uh, if you're cashew sauce is any good or not. And then I would give you the answer, but instead, you can taste it yourself. And I'm not saying like chow down on a bowl, fool, because it might give you a tummy ache if it is bad. Um, but just try a little bit, whether it's on the tip of your finger or the tip of a spoon, and you're gonna get an idea of whether you like it or not, and you're gonna, you know, find the bitterness or the, you know, the off, uh, aroma, uh, that's gonna be your, uh, lead in, uh, to some, you know, um, uh, some fermentation or spoilage that is undesirable to you. Okay? Uh, but try it, see how you like it. Okay? Um, this is how once upon a time in human history, uh, folks discovered fermentation in the first place, right? So we're just practicing some of that intrepid, uh, in, in this modern era.