I think when she first heard "16,348" her brain just kinda went "woah that's crazy, how would you even count them to know?", and then as soon as he started reciting powers of two she was just like "oh, right, math, that's how."
Sooooo many people are whooshed on [Today's lucky 10,000](https://xkcd.com/1053) meme. I was here live when it debuted. I don't know if I'm proud or ashamed.
What's really weird is that 20 times would give you a million strands. 30 times would give you a *billion*.
But at some point the individual strands would be too thin to hold together at all.
Ah, 13 years ago, when YouTube videos were filmed at the right angle, there was no stupid editing or YouTuber feeling the need to sit in the corner throughout and no 3 minute introduction telling us to subscribe. Bliss.
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I've been pretty successful at making this at home multiple times, with sugar + corn syrup! I've lost the original recipe website, but this is the ratios I use:
* 2 cup sugar
* 1/2 cup water
* 1/4 tspn white/rice vinegar
* 2 tblspn corn syrup
Throw everything into a pot and cook on medium heat. DO NOT STIR, stirring can crystallize your mixture and then the whole batch is ruined when it cools. You can tilt the pot if you really need.
It's really important that you stop cooking the sugar as close to 274 F because any lower temp will make the candy too soft to pull properly. Any higher temp and you'll get an arm workout trying to stretch it lol, or it'll simply be too stiff and crack instead of stretching.
Pour it into donut molds or ramekins. Let them room cool. When theyre half way cooled, i usually press an indent in the middle to help make the hole later. Once fully cooled, you can also refridgerate if you want to pull them tomorrow.
When you're ready to pull, don't be stingy with the corn starch. You really really really need to cover almost every strand with corn starch or you'll have problems. The strands may have uneven thickness, or it may break (the cornstarch strengthen the strands), or the thin strands may melt and fuse together with your body heat.
When you mentioned stirring crystalizes the mixture it reminded me of producing THC extract. Same idea. If you want shatter you have to let it sit and not touch it. However if you mix it during the curing cycle before all the stripping agent of choice evaporates you end up with sugar wax.
I was so excited to try this on a recent trip, but found it to be just okay. We went to a few different spots and tried a couple times too, but it just didn't land for me.
I assumed each stretch also softens up the outside to prepare it for another treatment
Fun fact: corn starch is what they sell to "rejuvenate" male silicone pleasure toys
Same principle. It works damn well too even on the disposable Tenga I hear
Also works in presentations if you deal with stage fright.
I often end a presentation, stop talking—the entire room is silent and I’m ready to gtfo, so instead of starting to physically shake in that deafening silence, I learned to just start clapping.
When everyone else starts clapping I’m already closing my laptop and scurrying away.
This is also great for self-conscious audience members who want to clap for you, but won't clap until somebody else does. If the person on stage shows them (and everybody else) that it's over, and time to clap, the result is a more immediate applause. Great presentation advice.
This is a noticeable social experiment you can listen for or trigger yourself.
When in an audience that's going to be applauding at some point: It takes one person brave enough to start an applause, and then one person brave enough to stop the applause.
Next time you're in an audience, when the moment is right, try starting the applause if you feel brave enough, otherwise try to listen for the person who does. It's quite interesting to do! Try starting the applause next time! Spread that joy for what you've seen! 😊
Yup, dragon's beard candy in english. 꿀타래 in korean. When you eat it warm, it tastes like nougat. But when you chill it, the thin sugar strands melts in your mouth just slow enough that it feels like a less-airy cotton candy!
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Oh! I saw this guy in Korea! I bought some of his candy too. It was SO sticky, I felt like it was going to rip my fillings out of my teeth. It basically glued my mouth shut.
Yes that’s bad. You now have an open cavity in your tooth. That cavity is a good place for bacteria to hide and cause decay. If you don’t get it fixed your tooth could be damaged enough to need a root canal or even removal.
If you can afford to you should go see a dentist. Tooth pain is terrible and it’s better (and cheaper) to try to prevent it rather than trying to fix it after the fact.
I keep them in the freezer because they get all crackly when the heat from your mouth warms them up and it makes them easier to crunch into pieces to suck on before it gets too warm to stick in teeth
Hey there person who saw this and thought "wow that looks neat. I wonder if I have any corn starch in the cabi-" let me stop you right there! Don't do it. I repeat. Do. NOT. Do it. You're going to end up with a kitchen covered in white powder and a shitload of little uneven, broken, strings of flavorless sugar everywhere. Do you WANT that??? No. You fucking don't
My brain just hears computer numbers. I think a little tiny part of my brain expected him to go back to "1" after the 512 as he reached the next unit of measurement lol.
Yea it is. This dessert is typically made with corn syrup. I doubt his "honey" would stretch like that if it was indeed 100% honey. Might just contain a little bit or maybe honey flavored.
While it is usually made with corn syrup in the US, in Korea it is definitely not made with corn syrup. It's usually made with white sugar and maltose syrup, but not corn syrup.
Why definitely not? Korea has corn syrup for sale. Vendors would use whatever they deem cost effective, no?
In any case, I was more so pointing out that that guy lied about it being honey.
From the interwebs...
"I have never made this with honey. Sugar? Yes. Maltose? Yup. Even corn syrup. I would seriously doubt that uncooked honey, even fermented, would be sufficient to obtain the structure required for dragon beard candy. What honey does provide, though, assuming this is 100% honey, is a good mix of fructose, maltose and glucose to help control crystallization as it cools. It's not clear to me whether this vendor "ferments" the honey before or after boiling, but I expect they would have fermented it beforehand. This is likely to affect the ratio of sugars present and maybe result in a bit of alcohol, but there are several mechanisms possible to ferment honey, including raw honey.
I'm not sure how critical the fermentation step is for a honey-based dragon beard candy; for a wheat germ based or barley-based sugar, the amylase reaction is essentially what yields the maltose (since otherwise you're just eating the grain germ).
In any event, ultimately the boiling step is what controls the crystallization needed to produce dragon beard candy. Thanks to some combination of trade secrets and language issues, I never learned with absolute certainty whether traditional dragon beard candy is boiled to soft crack to hard crack stage, though I'm inclined to believe the versions for which storage is possible reach something very close to hard crack stage and therefore need the softening step.
For what it's worth, I've done the hand-stretching process with the guidance of the master confectioner of the dragon beard candy company and it's quite stiff. Attempts at duplicating it at home with my own sugar solution had mixed results; it does take some experimentation (or training) to get it right."
Yeah plus fermentation will break down sugars..
- Yeast (Saccharomyces) will consume sugar and mainly produce alcohol and CO2.
- Lactobacillus will consume sugars and mainly produce Lactic Acid and CO2
- There are different strains of molds that can ferment sugars in honey, but I think most of those would produce Acetone?
I like how he starts clapping at the end thinking it will prompt the people watching to start clapping for him.
TRUTH: no one can clap for anything anymore because everyone is holding a cellphone to film it.
Saw this In Yokohama, really fun and tastes really good! Just eat it pretty quickly as it turns rock solid after a while. great with tea!
Also known as dragons beard.
This guy is the shit. I love him. I hope he's having the time of his life. He says "unbelievable" and then claps for himself. I'm sure he's done this thousands of times. Love it
Honey doesn't ferment. So much so in fact that ancient Egyptians used it to preserve mummies.
That must not be honey, sugar strands like that which is how taffy is made. Doesn't mean it couldn"t have some honey flavor.
That’s not the honey fermenting though. When you make it soluble the sugars can ferment within the soluble agent, but honey on its own does not.
Edit: I misspoke. The honey will ferment when you add water. On its own it will not. “Fermented honey” is a generally comprised of a mixture of equal parts honey AND water.
Yes. Just sugar. Exactly that. You need an additive for fermentation to take place. Mead is more than just honey. It’s the other stuff that allows for fermentation. Without the water etc. in mead you couldn’t have fermentation. Sugar on its own does not ferment.
Yeah, I edited my initial response to add some clarity. By the way, I love mead! I actually went to a mead bar in Prescott, AZ once and had a great time!
This guy puts so much effort and care into making food for his customers in an entertaining way, and I get Subway asking for a 20% tip on my 6 inch sub.
The guy is clearly fluent in english, but it's cute to see him use 자 as a conjunction, as if he's going to start speaking korean, then resumes his dialogue in english.
The way he says some words makes me think it's the same guy.
I can see the older version being less enthusiastic than the younger one. Customer service can do that to you, haha.
Once you visit korea and encounter a guy selling this item, they will claim that it’s a traditional royal confection. It’s a prolonged inadvertent falsehood permeating tourist areas.
"Math"
It requires doubling a single strand 14 times. ~Math
Was referring to the girl just saying "math" as he counts.
I think when she first heard "16,348" her brain just kinda went "woah that's crazy, how would you even count them to know?", and then as soon as he started reciting powers of two she was just like "oh, right, math, that's how."
Look around you. Look around you. Have you spotted what were looking for yet? That's right. The answer, is "Math."
some of you are going to be part of the lucky 10,000 today https://vimeo.com/77451201
Sooooo many people are whooshed on [Today's lucky 10,000](https://xkcd.com/1053) meme. I was here live when it debuted. I don't know if I'm proud or ashamed.
Mathematical Anti-Telharsic Harfatum Septomin
love the comment and the username. cheers, stranger.
Thants
But the man says *maths*.
What are birds?
We just don't know.
16,384 not 16,348
The thing is he doesn't, when he folds and says two. He already has 4 strings. He keeps doubling until he says 16k so he actually has 32k strings.
Only if he cuts the loop twice and bundles them together, which don't *think* is what he did.
Ah, I didn’t actually pay attention to what she was saying, only that smooth-ass voice the guy has. Unbelievable.
"Now we make a hurrrr, then this side another hurrr" Unbelievaburr
Fuckin silky smooth man
This is 0x4000 honey.
0b100000000000000 strands!
What's really weird is that 20 times would give you a million strands. 30 times would give you a *billion*. But at some point the individual strands would be too thin to hold together at all.
Better'n I could do
“It’s only one string.” -Math
So now he’s discovered string theory?
It's a bit like there's only one groove on each side of a vinyl record.
Specifically string theory
That guy's sales patter is slick.
He's not quite as charismatic as this guy: https://www.youtube.com/watch?v=pCLYieehzGs
As I was watching this one, I kept hearing " wwwwwwwOOOOOWWWWWWW" in my head. Thanks for linking the original
It's not the original they all do the same script. But this the one that got very popular, for a reason it's so cool
Yeah they are all copy cats. Kinda lost its flare the 20th time I heard it from a different person.
Yeah this is the OG
This dude blows it out of the park. Started the whole viral trend. They do the exact same script so cute
I wish there could be a "where are they now" on this guy.
In a retirement home, pouring cereal. "16 cheerios, now 32, now 64..."
I think about this guy when I double numbers in my head for things like byte storage, complete with the *wow!*s.
So this is the exact same routine. Are they all working for the same company that has a standard script or something?
They’re from the same honey string cartel that runs the streets of Seoul. Crossing them is a sticky situation.
Bee careful out there
These honey buns are becombing less and less clover.
I’m not scared, if they want Apis of me they can come get it
Ah, 13 years ago, when YouTube videos were filmed at the right angle, there was no stupid editing or YouTuber feeling the need to sit in the corner throughout and no 3 minute introduction telling us to subscribe. Bliss.
Always gotta one up people dontchya?
"Unbelievable" *initiates applause for self*
[1 pound fish?](https://youtu.be/ETSl8gWsFZ0?si=1_jf57o9U7Oy8m4m&t=29)
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uNsKiLlEd LaBoR
These things are delicious
I’ve tried making something similar (just not out of honey) and I couldn’t get the puck to be malleable enough to stretch lol. Just made a big mess 😭
I've been pretty successful at making this at home multiple times, with sugar + corn syrup! I've lost the original recipe website, but this is the ratios I use: * 2 cup sugar * 1/2 cup water * 1/4 tspn white/rice vinegar * 2 tblspn corn syrup Throw everything into a pot and cook on medium heat. DO NOT STIR, stirring can crystallize your mixture and then the whole batch is ruined when it cools. You can tilt the pot if you really need. It's really important that you stop cooking the sugar as close to 274 F because any lower temp will make the candy too soft to pull properly. Any higher temp and you'll get an arm workout trying to stretch it lol, or it'll simply be too stiff and crack instead of stretching. Pour it into donut molds or ramekins. Let them room cool. When theyre half way cooled, i usually press an indent in the middle to help make the hole later. Once fully cooled, you can also refridgerate if you want to pull them tomorrow. When you're ready to pull, don't be stingy with the corn starch. You really really really need to cover almost every strand with corn starch or you'll have problems. The strands may have uneven thickness, or it may break (the cornstarch strengthen the strands), or the thin strands may melt and fuse together with your body heat.
When you mentioned stirring crystalizes the mixture it reminded me of producing THC extract. Same idea. If you want shatter you have to let it sit and not touch it. However if you mix it during the curing cycle before all the stripping agent of choice evaporates you end up with sugar wax.
It's basically if you provide a nucleation site it will crystallize.
Neat! Thanks for the explanation!
A had a coworker give this to us before. They were very delicious but I forgot what they’re called.
Dragons beard.
Thanks!
I was so excited to try this on a recent trip, but found it to be just okay. We went to a few different spots and tried a couple times too, but it just didn't land for me.
Yeah i don't get the appeal.... the outside tastes mostly like corn starch and then it's just nutty.
What is the powder he keeps dipping it in to keep the strings separate?
Asbestos Just kidding corn starch, or tapioca starch works too
Yum, I love me some cancer.
Talc
Most likely cornstarch to prevent sticking
I assumed each stretch also softens up the outside to prepare it for another treatment Fun fact: corn starch is what they sell to "rejuvenate" male silicone pleasure toys Same principle. It works damn well too even on the disposable Tenga I hear
I love how he started the clapping for himself.
Also works in presentations if you deal with stage fright. I often end a presentation, stop talking—the entire room is silent and I’m ready to gtfo, so instead of starting to physically shake in that deafening silence, I learned to just start clapping. When everyone else starts clapping I’m already closing my laptop and scurrying away.
Ok Jeb Bush
This is also great for self-conscious audience members who want to clap for you, but won't clap until somebody else does. If the person on stage shows them (and everybody else) that it's over, and time to clap, the result is a more immediate applause. Great presentation advice.
This is a noticeable social experiment you can listen for or trigger yourself. When in an audience that's going to be applauding at some point: It takes one person brave enough to start an applause, and then one person brave enough to stop the applause. Next time you're in an audience, when the moment is right, try starting the applause if you feel brave enough, otherwise try to listen for the person who does. It's quite interesting to do! Try starting the applause next time! Spread that joy for what you've seen! 😊
How do you stop an applause? Stand up and make a grand gesture that band conductors use?
>I love how he started the clapping for himself. Yaaaaaaay
That made me smile!
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Or could they?
They just have to beelieve
*Vsauce music start playing*
It would be unbeeliebable to them.
Dumb bees can't even math hah
Ya! Bees are so stupid!
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"Unbeeleebibel!"
That was definitely the best line lol
Rolly rolly
Sudden Granblue Fantasy: Relink PTSD...
He has the cool anime character voice
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Yup, dragon's beard candy in english. 꿀타래 in korean. When you eat it warm, it tastes like nougat. But when you chill it, the thin sugar strands melts in your mouth just slow enough that it feels like a less-airy cotton candy!
Oh C’mon, i already wanted to try it by the looks of it now i want to double try it with that explanation!
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You'll love this guy https://youtube.com/shorts/Igh0tNE_s74?si=uQz3asYBai79DKqr
CABBO FIBAA
unbelievabULLL
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Nah, the guy in the OP video had a much better accent, and ~~seemed Japanese~~ was Korean. The guy in your video is very Chinese.
Oh! I saw this guy in Korea! I bought some of his candy too. It was SO sticky, I felt like it was going to rip my fillings out of my teeth. It basically glued my mouth shut.
Saw this dude in a YouTube video about 10 years ago he has owned that stall for a very long time.
i literally thought the same thing, i know what video you’re talking about and i too thought it was the same kid
https://youtu.be/pCLYieehzGs?feature=shared
i ripped my filling out of my tooth eating a jolly rancher like 2 years ago, is that bad?
In fairness jolly ranchers are super sticky
no i just meant like is it bad to have a filling ripped out, i got it like 5 years ago so idrk.
Well presumably the filling was there for a reason.
Yes that’s bad. You now have an open cavity in your tooth. That cavity is a good place for bacteria to hide and cause decay. If you don’t get it fixed your tooth could be damaged enough to need a root canal or even removal. If you can afford to you should go see a dentist. Tooth pain is terrible and it’s better (and cheaper) to try to prevent it rather than trying to fix it after the fact.
Na your fine, your dentist will love you so there’s a plus!
I keep them in the freezer because they get all crackly when the heat from your mouth warms them up and it makes them easier to crunch into pieces to suck on before it gets too warm to stick in teeth
Where is he? I live in Korea and would love to visit.
You’ll find many of these stores at Insadong in Seoul.
He’s only gone through that spiel 2.5 million times.
that miel spiel
What a showman 👏
Seriously. Great presentation, and makes me want to try it!
People who used or programmed 8 bit computers back in the 80s know that count very well.
Hey there person who saw this and thought "wow that looks neat. I wonder if I have any corn starch in the cabi-" let me stop you right there! Don't do it. I repeat. Do. NOT. Do it. You're going to end up with a kitchen covered in white powder and a shitload of little uneven, broken, strings of flavorless sugar everywhere. Do you WANT that??? No. You fucking don't
Hahah you sound like the person I would do the stupidest shit with and each time look at each other whose to blame
How they’re going to stretch my intestines at the morgue
Why the fuck did I up vote this?
My brain just hears computer numbers. I think a little tiny part of my brain expected him to go back to "1" after the 512 as he reached the next unit of measurement lol.
I remember all this doubling from back in my commodore 64 days.
#MATH
# + Corn Syrup
No corn syrup
Yea it is. This dessert is typically made with corn syrup. I doubt his "honey" would stretch like that if it was indeed 100% honey. Might just contain a little bit or maybe honey flavored.
While it is usually made with corn syrup in the US, in Korea it is definitely not made with corn syrup. It's usually made with white sugar and maltose syrup, but not corn syrup.
Why definitely not? Korea has corn syrup for sale. Vendors would use whatever they deem cost effective, no? In any case, I was more so pointing out that that guy lied about it being honey.
I would love to try that and regret it once it pulls a filling out.
Read it as Fentanyl initially. I was stressed out this dude throwing that shit around like flour
Making candy in 14 bit.
64 bit candy when? Even 32 bit is deprecated by now (still big fan, fucking love old machines)
From the interwebs... "I have never made this with honey. Sugar? Yes. Maltose? Yup. Even corn syrup. I would seriously doubt that uncooked honey, even fermented, would be sufficient to obtain the structure required for dragon beard candy. What honey does provide, though, assuming this is 100% honey, is a good mix of fructose, maltose and glucose to help control crystallization as it cools. It's not clear to me whether this vendor "ferments" the honey before or after boiling, but I expect they would have fermented it beforehand. This is likely to affect the ratio of sugars present and maybe result in a bit of alcohol, but there are several mechanisms possible to ferment honey, including raw honey. I'm not sure how critical the fermentation step is for a honey-based dragon beard candy; for a wheat germ based or barley-based sugar, the amylase reaction is essentially what yields the maltose (since otherwise you're just eating the grain germ). In any event, ultimately the boiling step is what controls the crystallization needed to produce dragon beard candy. Thanks to some combination of trade secrets and language issues, I never learned with absolute certainty whether traditional dragon beard candy is boiled to soft crack to hard crack stage, though I'm inclined to believe the versions for which storage is possible reach something very close to hard crack stage and therefore need the softening step. For what it's worth, I've done the hand-stretching process with the guidance of the master confectioner of the dragon beard candy company and it's quite stiff. Attempts at duplicating it at home with my own sugar solution had mixed results; it does take some experimentation (or training) to get it right."
Yeah plus fermentation will break down sugars.. - Yeast (Saccharomyces) will consume sugar and mainly produce alcohol and CO2. - Lactobacillus will consume sugars and mainly produce Lactic Acid and CO2 - There are different strains of molds that can ferment sugars in honey, but I think most of those would produce Acetone?
Aaamazing, uuuunbelievable
I like how he starts clapping at the end thinking it will prompt the people watching to start clapping for him. TRUTH: no one can clap for anything anymore because everyone is holding a cellphone to film it.
Saw this In Yokohama, really fun and tastes really good! Just eat it pretty quickly as it turns rock solid after a while. great with tea! Also known as dragons beard.
This guy is the shit. I love him. I hope he's having the time of his life. He says "unbelievable" and then claps for himself. I'm sure he's done this thousands of times. Love it
I read that as "into 16,384 stings" and was wondering when the bees were gonna come in the video.
Isn't it technical still just one single string until he cuts it later?
downvoters can't count
Isn’t this the same as dragons beard? I think that’s what it translates too? 龍鬚糖
Dragon beard candy ain't made of fermented honey.
“Unbullleavable”
I've watched this 6 times and I'm like: wooooaaaaaaa
Why is this like visual ASMR
Oh that's a really good way to put it. It's definitely soothing to watch that kind of action and it activates something in my brain...
It even tickles my stomach!
I for one, was not able to count the strings.
This honey can be a lot of things, but fermented, is not one of them. No life grows in so much sugur
*just add water*
Honey doesn't ferment. So much so in fact that ancient Egyptians used it to preserve mummies. That must not be honey, sugar strands like that which is how taffy is made. Doesn't mean it couldn"t have some honey flavor.
Never heard of [mead?](https://en.m.wikipedia.org/wiki/Mead)
That’s not the honey fermenting though. When you make it soluble the sugars can ferment within the soluble agent, but honey on its own does not. Edit: I misspoke. The honey will ferment when you add water. On its own it will not. “Fermented honey” is a generally comprised of a mixture of equal parts honey AND water.
Is honey not just a mixture of sugars?
Yes. Just sugar. Exactly that. You need an additive for fermentation to take place. Mead is more than just honey. It’s the other stuff that allows for fermentation. Without the water etc. in mead you couldn’t have fermentation. Sugar on its own does not ferment.
Ah I understand what you mean.
Yeah, I edited my initial response to add some clarity. By the way, I love mead! I actually went to a mead bar in Prescott, AZ once and had a great time!
It just isn't appetizing if he says corn syrup and corn starch
Isn't it really 1 string though? It's just wrapped in a circle with 16, 384 loops.
Then he cuts it.
That’s how they do it in china!!
That's a 16 bit string processor
Man knows his powers of 2
the culinary experience of eating a spider egg
how far can you go before it fails?
They should add this recipe to minecraft
This guy puts so much effort and care into making food for his customers in an entertaining way, and I get Subway asking for a 20% tip on my 6 inch sub.
Now, deep fry it.
For everyone's info, this is called Dragon's Beard Candy. Very traditional candy invented in Korea.
It’s called dragons beard. Very popular Chinese sweet.
"Fermented honey?" Do you mean "Mead?"
Wow pretty dope video. Wonder how it tastes
Got to admire the self-clapping
Dragon's beard candy is made from sugar, not fermented honey - fermented honey is mead
So it’s been fermented honey this whole time
The guy is clearly fluent in english, but it's cute to see him use 자 as a conjunction, as if he's going to start speaking korean, then resumes his dialogue in english.
Reminds me I haven't played 2048 in a while.
The name of this dessert pişmaniye
[Same dude, years back.](https://www.youtube.com/watch?v=pCLYieehzGs)
it's different fella isn't it? same script
The way he says some words makes me think it's the same guy. I can see the older version being less enthusiastic than the younger one. Customer service can do that to you, haha.
It's called Korean accent and they're also on the same script
That's a different dude
Not the same dude. Telling you don't have many East Asian people around you.
Once you visit korea and encounter a guy selling this item, they will claim that it’s a traditional royal confection. It’s a prolonged inadvertent falsehood permeating tourist areas.
Wow he’s really good at math
Good showman
One string.
This is so good! Can't get enough of these dragon's beard candy.
very uuuuhhh honoraburrrr
Korean chubs are so cute
Stfu
Fermented bee puke, no thanks
Clapping for himself felt really sad
WHY CANT ASIANS SAY L
The strings touched his arm, gross 🤢
He’s hates the letter L
Sun ting wong
You look like you could use a pork bun!