There's a smell just before the edges of the floury butter mixture start to turn almost too brown. The pan is yanked off immediately and pulled over so Quentin can see and smell exactly what's going on. "Right here is almost too done, what I call the Windmill Point."

There's a few flecks of too-dark-brown in the stuff Beauford is displaying, but those are neatly getting flicked out of the pan and perfectly landing into the wastebasket with a metal spoon.

"Now you can pot this in the fridge for a month and a half, or right next to the stove for two weeks at this point."