what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (two years ago) Permalink

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (two years ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (two years ago) Permalink

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (two years ago) Permalink

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (two years ago) Permalink

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (two years ago) Permalink

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (two years ago) Permalink

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (two years ago) Permalink

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (two years ago) Permalink

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (two years ago) Permalink

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (two years ago) Permalink

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (two years ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (two years ago) Permalink

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (two years ago) Permalink

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (two years ago) Permalink

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (two years ago) Permalink

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (two years ago) Permalink

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (two years ago) Permalink

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (two years ago) Permalink

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (two years ago) Permalink

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (two years ago) Permalink

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (two years ago) Permalink

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (two years ago) Permalink

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (two years ago) Permalink

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (two years ago) Permalink

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (two years ago) Permalink

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (two years ago) Permalink

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (two years ago) Permalink

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (two years ago) Permalink

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (two years ago) Permalink

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (two years ago) Permalink

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (two years ago) Permalink

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (two years ago) Permalink

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (two years ago) Permalink

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (two years ago) Permalink

hmph

sleeve, Wednesday, 11 January 2017 17:57 (two years ago) Permalink

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (two years ago) Permalink

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (two years ago) Permalink

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (two years ago) Permalink

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (two years ago) Permalink

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (two years ago) Permalink

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (two years ago) Permalink

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (two years ago) Permalink

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (two years ago) Permalink

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (two years ago) Permalink

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (two years ago) Permalink

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (two years ago) Permalink

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (two years ago) Permalink

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (two years ago) Permalink

oh and cornmeal on the bottom before they go into the oven on the wet boards

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 15:06 (one week ago) Permalink

Woah! Am I crazy or is that a lot of bagels?! One of the vids I saw was a guy with burlap covered planks. I'm sitting there watching thinking "you have got to be fucking kidding. He also started baking them upside-down so as to not burn seeds and flipped them after a bit. Sponge I was referring to was a little different than simple hydration. Think it involves flour, too,and time to develop some sour notes? Anyways, thx for input, sleeve.

The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 17:51 (one week ago) Permalink

oh man I forgot about the flip halfway through! that is correct.

I either made/rolled or baked like 1000 a day fulltime for >3 years, so yeah a lot :)

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:03 (one week ago) Permalink

now that I think about it that number is probably closer to 750,000 - like I said, it's been a long time

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:05 (one week ago) Permalink

the wet burlap prevents the seeds from sticking on that side, iirc

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:06 (one week ago) Permalink

ok, might as well post in proper thread. will make some adjustments wrt the cooking process next time. but was a reasonable facsimile to a actual bagel once i toasted one just now. not as daunting a project as i anticipated.
https://i.imgur.com/0djkhTs.jpg

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 15:05 (one week ago) Permalink

did you use the CI recipe?

call all destroyer, Saturday, 16 March 2019 15:16 (one week ago) Permalink

i get paywalled trying to look at CI recipes so got annoyed and went with the ATK one i had originally looked at. dough recipe *seems* spot on - had a perfect texture to work with and fair amount of salt. as far a shaping i sort of diy'd it. maybe i'll use neighbor's outdoor pizza oven next time and cook them directly on stone. i think that might give a marked improvement to get exterior crispy

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 15:27 (one week ago) Permalink

those look great!

Emperor Tonetta Ketchup (sleeve), Saturday, 16 March 2019 16:02 (one week ago) Permalink

lol, thx. i think i'll get it down after another 249,000? glad i finally started this though as i don't live anywhere near a good bage rn

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 16:31 (one week ago) Permalink

Yeah, those look totally on point.

I got the French Laundry book checked out through amazon prime and am going to make their gazpacho today going into tomorrow (since they say macerating the ingredients overnight is key). I could not find tomato juice or tomato paste or kosher salt in the supermarket (sigh) so had to get the nearest thing to those. It's a good thing I always bring back so much fleur de sel and maldon into the country.

Yerac, Saturday, 16 March 2019 16:33 (one week ago) Permalink

The gazpacho was superb. Letting the veggies and other ingredients macerate overnight before blending just really really did it right.

Yerac, Sunday, 17 March 2019 20:25 (one week ago) Permalink

so what did you sub for tom. juice? was looking at that recipe and (of course) it looks nice. seems like it doesn't call for v much actual tomatoes which surprised me, but probably allows all the veg. equal flavortime?

The immortal Hydra Viridisimma (outdoor_miner), Sunday, 17 March 2019 23:47 (one week ago) Permalink

I was surprised about how simple the recipe was and how little actual whole tomatoes. I always assumed gazpacho had bread in it too. I got some tomato puree in a glass bottle and some tomato paste like thing in a can (I had always gotten it in a tube so was not sure I had tomato paste). Since i was concerned about it being too thick I just put twice the amount of cucumber in and then a little water after blending and eyeing it. I like it super smooth and my spouse likes it rustic so we went halfway. Also we ate half today for lunch and for that batch we put in like an inch of ginger (for health benefits) just to test out the taste. You couldn't even taste the ginger but maybe it gave it an extra spiciness? And I couldn't find cayenne so used indian red chili powder.And didn't do the balsamic reduction dots but put thinly sliced avocado and cilantro on top. I forgot that I had bought chives for it as well. Gazpacho is one of the only soups I like and I give the recipe an A+.

Yerac, Monday, 18 March 2019 00:33 (one week ago) Permalink

Like it was so good and easy, I want to serve it to people who come to our place.

Yerac, Monday, 18 March 2019 00:35 (one week ago) Permalink

on a similar front, tonight i made the chicken bouillabaisse recipe in the zuni cafe cookbook. that book is almost alchemical as far as having extremely simple preparations that taste amazing. in this one, you sweat some sliced onion, add thyme, bay, and a dried chile and boil off a little white wine, then add garlic, saffron, and diced tomato along with some broth and some chicken legs. cook for an hour (i threw it in a low oven for about half the time b/c the liquid level wasn't high enough for me to feel confident in a stovetop braise).

the next bit of magic was the recommended plating--a chicken leg, some of the cooking liquid, and a piece of grilled bread smeared with aioli. i had never done a mayonnaise-like thing in a mortar and pestle before. it was fun!

call all destroyer, Monday, 18 March 2019 02:10 (one week ago) Permalink

i am making skyr
i am also working on a sourdough starter
i may use the whey from the skyr to start some vegetable pickles

forensic plumber (harbl), Thursday, 21 March 2019 14:54 (five days ago) Permalink

it's the circle of life

forensic plumber (harbl), Thursday, 21 March 2019 14:55 (five days ago) Permalink

I don't generally like soups or stews, but since the gazpacho I made was so good, I am going to make that spinach/tahini soup from the NYT this week.

Yerac, Thursday, 21 March 2019 14:56 (five days ago) Permalink

And as usually I will have to sub things. We never have veg stock so I might just use some of the carmelized onions, that TJ's mushroom umami powder or a little miso after.

Yerac, Thursday, 21 March 2019 14:58 (five days ago) Permalink

i'm not a soup fan either. i made a mexican chicken and cabbage soup this week that was quite good though.

forensic plumber (harbl), Thursday, 21 March 2019 14:59 (five days ago) Permalink

last night i made some sous vide elk backstrap w/"spicy" kale and satueed porcini

it were good

gbx, Thursday, 21 March 2019 19:53 (five days ago) Permalink

first time cooking something sous vide for ~24hrs and man it really works

gbx, Thursday, 21 March 2019 19:53 (five days ago) Permalink

that sounds really good. but there's an image in my hatebank of Ted Nugent holding a ridiculous bow and saying something about "backstraps" in his episode of Mtv Cribs.

say it with sausages (Sufjan Grafton), Thursday, 21 March 2019 20:08 (five days ago) Permalink

I feel like using the phrase "sous vide" in the presence of The Nuge would cause him to melt like a witch.

joygoat, Thursday, 21 March 2019 20:53 (five days ago) Permalink

gbx that sounds awesome. what is your apparatus?

i left my cat a half cup of whey near her food to see if she'd like it. she walked by and gave it an aggressive sweep like she was cleaning her litter box. she does that when she's done eating food too but this was like, angry.

forensic plumber (harbl), Friday, 22 March 2019 14:36 (four days ago) Permalink

I think I am finally going to use this stupid spiralizer that I have taken with me to four different countries and never used. All those poor zucchinis that were never spiraled. Albatross.

Yerac, Friday, 22 March 2019 16:07 (four days ago) Permalink

Haha my sister randomly bought one of those a couple years ago and it has never been used. I was looking at it one day thinking about putting it to use but then I laid down and the feeling went away

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 March 2019 16:28 (four days ago) Permalink

I have two largish trips coming up this year so I am trying to forcefeed myself as many vegetables as possible before then (thus the spinach soup and gazpacho above).

Yerac, Friday, 22 March 2019 16:31 (four days ago) Permalink

Last weekend when I made my quinoa bowl for the week, I did the French Laundry recommendation of blanching veggies in a huge pot of salted water. I did two heads of broccoli that I used in the quinoa. It was so much better, bright green and still crisp and slightly seasoned already.

Yerac, Friday, 22 March 2019 16:37 (four days ago) Permalink

haha i huff vegetables before traveling too :) spinach in particular!

weird woman in a bar (La Lechera), Friday, 22 March 2019 18:16 (four days ago) Permalink

gbx that sounds awesome. what is your apparatus?


https://imgur.com/a/nHL06j9

it was really good

I have a first (?) gen anova, kinda want to get a joule but I very rarely eat meat at home these days, a friend just happened to gift me some elk

gbx, Friday, 22 March 2019 18:32 (four days ago) Permalink

that looks wellperfectly done

say it with sausages (Sufjan Grafton), Friday, 22 March 2019 18:42 (four days ago) Permalink

looks outstanding

call all destroyer, Friday, 22 March 2019 18:42 (four days ago) Permalink

thx yall

sous vide really is magic. one of the best things i have ever eaten, let alone prepared myself, was sous vide rack of lamb from a friend's farm. absolutely incredible, and pretty foolproof. tend to shy away from farmed animals these days, but the success i had with that elk is making me think about pulling some tags next year. apparently antelope is delicious??

gbx, Friday, 22 March 2019 18:51 (four days ago) Permalink

i got mr veg an anova nano for christmas
works amazingly well. steaks turn out so amazingky delicious! everything so far has been vv good.

sidebar: our original anova nano went off-balance & started making a deafening highpitched noise about a month after we got it. got a replacement from the manufacturer, hoping it doesnt crap out. if it does i guess we’ll invest in the higher-level model that can be more easily repaired. nano is completely enclosed & can’t be opened up for repairs without breaking the casing :/

Squeaky Fromage (VegemiteGrrl), Friday, 22 March 2019 20:02 (four days ago) Permalink

I’m looking forward to moving into a new place and having a kitchen with enough space for a few more gizmos. Sousvide iis definitely on the list. I’m pretty sure your method would adapt to kangaroo.

American Fear of Pranksterism (Ed), Friday, 22 March 2019 20:03 (four days ago) Permalink

is there any way around single use plastic when sous vide-ing? either way i would love to play around w/ eggs, scallops and fishies with that method. one of these days. . .

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 March 2019 22:07 (four days ago) Permalink

There's silicone pouches out there I think but I've not used them before

gbx, Friday, 22 March 2019 22:12 (four days ago) Permalink

sous vide eggs are overrated, I'd guess, because you might want the whites to cook more than the yolk, i.e. a temperature gradient to the center can be a good thing for them. And if you are patient, you can do the momofuku slow-poached eggs with a thermometer and your usual pot+burner setup. https://www.vietworldkitchen.com/blog/2009/11/momofuku-slowpoached-eggs-recipe.html

say it with sausages (Sufjan Grafton), Friday, 22 March 2019 22:20 (four days ago) Permalink

experimenting with slow poaching temperature and time is a fun side project while reading a book

say it with sausages (Sufjan Grafton), Friday, 22 March 2019 22:22 (four days ago) Permalink

I can report that silicone pouches are good replacements for ziplocks in othe situation but don’t you want a vacuum pouch for sousvide?

American Fear of Pranksterism (Ed), Friday, 22 March 2019 23:03 (four days ago) Permalink

If you can approximate a vacuum seal by slowly submersing the bag in water it ought to work. I have a sealer and still have used ziplocs most of the time because I'm just that lazy

gbx, Friday, 22 March 2019 23:20 (four days ago) Permalink

you can just drop eggs in the water bath.

my vacuum sealer uses bags that are good for 12 uses although it is currently leaving a puncture in the bag so i’m not going to recommend it per se.

call all destroyer, Saturday, 23 March 2019 01:38 (three days ago) Permalink

just pureed French Laundry recipe gazpacho and holy **ck is it yum. haven't even added olive oil yet and it's fine without. i did sub sherry vin. for white wine (what was on hand and seemed reasonable), and threw in a habanero. A+ soup.
was trying to figure out why there would be a difference in overnight maceration of the ingredients this recipe calls for, versus simply pureeing the soup and then letting the flavors marry overnight - sort of seems like six of one half a dozen of the other to me, but who cares when the results are so sublime?

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 23 March 2019 15:08 (three days ago) Permalink

We are making it again this weekend too! It's so simple! We put thinly sliced jalapenos and avocado on top when serving.

Yerac, Saturday, 23 March 2019 15:10 (three days ago) Permalink

yeah, i was def thinking avocado would be nice. simplicity of prep to deliciousness ratio is off the charts

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 23 March 2019 15:14 (three days ago) Permalink

I am going to try it without the olive oil to see if it makes a difference.

Yerac, Saturday, 23 March 2019 15:20 (three days ago) Permalink

I wonder if they don't puree it before leaving it overnight because they want it to taste fresher before serving? We ate the second pureed batch the next day and it seemed more potent and even a little fermented? It could've just been me.

Yerac, Saturday, 23 March 2019 15:31 (three days ago) Permalink

yeah, other thing i just thought of along the same lines is that freshly pureed is gonna be slightly aerated and that my bring appealing "mouthfeel" (uggh, couldn't think of a synonym) and just a slight variation on trad gazpacho flavor . and as great as most soups are the second day, with something like this with raw onions in it they are gonna begin to oxidize and that may be less appealing to a palate. #strawgrasping

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 23 March 2019 16:23 (three days ago) Permalink


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