Author: Robert Andrews

Sake Poached Scallops with Ginger: VIDEO

Holland America Cooking Class

Thai Crab Salad Rolls

Sake Poached Scallops with Ginger

Bananas Foster

Food and Wine built a cooking class kitchen aboard the MS Rotterdam. With a class of nine, we cooked Thai Crab Salad Rolls, Sake Poached Scallops with Ginger and Bananas Foster. The results were incredible. Here is a summary of the 90 minute class.

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

VIDEO: Thai Crab Salad

Thai Crab Salad Rolls

Sake Poached Scallops with Ginger

Bananas Foster

Food and Wine built a cooking class kitchen aboard the MS Rotterdam. With a class of nine, we cooked Thai Crab Salad Rolls, Sake Poached Scallops with Ginger and Bananas Foster. The results were incredible. Here is a summary of the 90 minute class.

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

VIDEO: Ensaymada or Friendship Bread

Cinnamon Rolls and Ensaymada or Friendship Bread

Thanks to SPIRIT for providing the background music.  This video shows friendship bread (which I think is the recipe for Ensaymadas) and how to make cinnamon rolls from scratch. One IMPORTANT step that is missing from the videos is to sprinkle cinnamon and sugar on top after spreading butter and before rolling into a tube. The topping is not shown on the video, but the recipe is included.

This page has been repeated two times, for each of the above recipes.

This is a 10 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Thai Sweet Chili Sauce: VIDEO

Holland America Cooking Class

Dungeness Crab Cakes with Thai Sweet Chili Sauce

Marinated Cucumbers

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

  • 1/2 ounce fresh minced ginger
  • 1/4 ounce garlic minced
  • 1/2 ounce white wine vinegar
  • 2 ounce fresh lime juice
  • 12 ounce Sake
  • 4 ounce heavy cream
  • 12 ounce butter
  • 2 ounce Thai sweet chili sauce
  • salt and white pepper to taste
  • Add everything except the cream and reduce to a light syrup
  • add cream and simmer

Carne Asada Tacos

INGREDIENTS

  • 1-2 LB Flank steak or Skirt steak
  • 2 TBL Lime juice
  • 2 TBL apple cider vinegar
  • 1 small bunch cilantro – chopped
  • 4 cloves garlic – minced
  • 1 onion diced
  • 1 jalapeño – diced
  • 2 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 2 TBL EVOO

STEP BY STEP

  1. Pound (pallard) steak to about a quarter of an inch in thickness
  2. Marinate overnight in the refrigerator in a plastic bag filled with lime juice, garlic, onion, Thunder Powder,  and EVOO – Bare minimum 2 hours if you are in a rush.
  3. Approximately 20 hours later, let meat come up to room temperature for about 30 minutes.
  4. press gently between paper towels to remove much of the moisture that may have been absorbed into the meat. Flavor will still remain.
    Cook streaks over very high heat (450-500º) for only about two minutes per side
  5. Let rest 5 minutes to allow juices to reabsorb, then cut against grain in very thin strips
  6. Serve with warm flour tortillas with a side of grilled onion strips and grilled bell pepper strips

A great recipe for your lower cuts of beef.

Spaetzle

This is classically served with veal. See my recipe for Braised Veal Shank at least a day before starting this recipe.  Alternately, this is good when served as a side for schnitzel.

INGREDIENTS

STEP BY STEP

  1. Grate nutmeg, salt and pepper into flour
  2. Create well in center of flour and put in two eggs and a splash of milk
  3. Mix and incorporate slowly adding more milk if necessary.
    Final batter should be almost like a pancake batter.
  4. Put large-holed colander over a pot of barely boiling water – slightly more than simmering though
  5. Pour the batter into the colander allowing batter to drop into the boiling water below.
  6. Push through all batter using a spatula as a pusher.
  7. The squiggles will cook through in 2-3 minutes.  When they rise to the top they are done.
  8. Strain and plunge them into an ice bath to stop the cooking.
  9. Strain WELL and pour out on a platter or onto a towel
  10. Here they will rest about 5 minutes or more and absorb any water on the surface of the spaetzle.
  • Serve with seasonal veggies.
  • Bake the harder veggies
  • Blanch softer veggies
  • When your meat is about done, fry your spaetzel in HOT EVOO or clarified butter in a stainless steel pan
  • Sautee mushrooms if you have them.  Better over-done than under-done.
  • Top with grated Parmesan cheese

Tips: Grilling Burgers (Beef)

Grades for Marbling
Grades for Marbling – click to enlarge

See also Tips: Steaks and Cow Parts

Buying your Hamburger

  • 80/20 lean has the best fat to meat ratio for grilling
  • What does 80/20 or 85/15 mean?  If ground beef has 20 percent fat and 80 percent lean beef, it is good for grilling, but not necessarily good for you. To be called “lean,” ground beef, it must have a lean point of 92% lean (or higher) and only 8% fat . “Extra lean” ground beef must have a lean point of 96% lean or higher. 
  • Another good meat option is 1/2 LB ground chuck mixed with 1/2 LB ground brisket
  • MARBLING EQUALS FLAVOR
    – SELECT is right around BMS Grade 3
    – CHOICE is right around Grade 4
    – PRIME is right around Grade 5
  • Select a piece of chuck with lots of marbling and have your butcher grind it (yes, there are people behind those doors — just ring the bell).
  • Ask for a “coarse” grind.
  • You can also grind the meat yourself with a meat grinder or chop in the food processor (cut into 1- to 1½-inch cubes first).
    An advantage to this is that there are fewer worries about contamination and you can safely cook your burgers medium-rare, if that’s how you like them.  A chef’s favorite that I see on TV a lot is 1/3 chuck, 1/3 shoulder and 1/3 short ribs.
  • Try different combinations of meat.  Almost any kind of ground meat can be used to make burgers, or mix together different ones. I’ve heard of mixing pork with beef, chicken with lamb, or even buffalo with beef. For flavor, try mixing some fresh sausage in with another type of meat.
  • A good combination is half short ribs, half brisket with an extra handful of fat thrown in.

Prepping your Meat for Cooking

  • When making your patties, don’t handle the meat too much.  It will become mealy.  The heat from your hands begins to melt the fat and makes the patty too dense. Move it lightly from hand to hand and loosely make a patty no thicker than one inch, or you will have to cook it too long).
  • When adding other ingredients to ground meat, use a spoon or spatula to avoid heating the meat with your hands
  • Make an indentation in the center of the meat.  Have you noticed that your burgers tend to form rounded tops when cooking, causing the condiments to slide off? If you push down slightly in the center, creating a round area about ¼ inch lower than the surrounding meat, your finished burger will come out flat.
  • Many people just want great beef, straight up with salt and pepper. But it’s also fun to add flavors, and if you are using leaner meats, or leaner cuts of beef, you can add moisture at the same time. Finely minced vegetables such as onion, mushrooms, or mild chilies are especially good for this.
  • Worcestershire sauce and soy sauce are common liquids to add to burgers..  About 2 tsp per pound of meat is good.
  • You can also take a lean cut of meat and add some olive oil for good fat, or butter for flavorful bad fat; although this will cook faster than meats that are naturally fattier like 80/20 hamburger
  • If using lean meat, add moisture or fat to your meat.

Cooking your Meat

  • Start charcoal in center in a pyramid, then move to one side
    • Direct Heat:  Things that cook quickly or to get a sear (steak, chicken skin)
    • Indirect Heat: Finish cooking.  Also use for flare ups
    • Spread out coals for thin hamburgers, zucchini, asparagus, hot dogs, skewered seasoned shallots
  • Press down gently, but firmly, at the very beginning to get a good sear on the meat.  After that, don’t press down on the burgers when cooking.  This compresses the meat, making it denser, and also squeezes the juices out of the meat.
  • Salt and pepper are a must, but consider garlic powder or onion powder.  I personally recommend Grandpa’s Thunder Powder.
  • Once your burger is on the heat, don’t move it until it naturally releases.  Once it does, flip it.  Flip it twice more so that both sides get two cookings each.
  • A thermometer is a must-have.  I have a page of Kitchen Gadgets with a link to Thermoworks.  I recommend both an infrared (or IR) thermometer and an instant read ThermaPen.  Cook your meats at least to 145º internal temperature, unless you have ground the meat yourself.

Grandpa’s Thunder Powder

Thunder Powder is good for Dry Rub BBQ, topping on a soup or eggs or rice, even on buttered toast to give it an extra zing.  Anything that might benefit from an extra nuance of flavor is a good candidate for Thunder Powder.

A spicy-hot delicious seasoning that is like a thunderstorm…
…always good, but never exactly the same!

INGREDIENTS

ADD THESE BASE INGREDIENTS to make just under 1 cup of Thunder Powder.
…in more or less these quantities!
This is not an exact recipe, so just use what you have available and what appeals to you.

  • 2 TBL Brown Sugar
  • 4 TBL Paprika
  • 2 TBL Garlic powder
  • 2 TBL Onion powder
  • 2 TBL Cayenne pepper
  • 2 TBL Salt
  • 1 TBL Cumin
  • 1 TBL Celery salt
  • 1 TBL ground oregano
  • 1 TBL Dry mustard
  • 1 tsp Black Pepper
  • 1 tsp White Pepper
  • 1 tsp Turmeric
  • 1 tsp Ground Bay Leaf (Not Old Bay Seasoning)
  • 1 tsp Ground Clove
  • 1 tsp Ground Chipotle – Smokey jalapeño

STEP BY STEP

  1. Mix above and store.
  2. Don’t worry if you don’t have all of the above ingredients.
  3. This is a general flavor mixture, and a few missing ingredients are not going to spoil the mix.
  4. Mix in a large bowl and spoon into storage containers or shaker.
  5. Makes about 1 Cup of Thunder Powder

LABEL
 

Grandpa’s Thunder Powder
A spicy, hot, delicious powder that is like a thunderstorm…
… always good, but never the same.

Probably contains chili powder, garlic, onion, salt, cayenne pepper and black pepper.
May contain adana, sumac, paprika, clove, bay, crushed red pepper, cumin,
celery salt, turmeric, curry powder, white pepper, and chipotle powder

Simple Spice Mix

  • 2 TBL Cumin
  • 2TBL Ancho chili powder – alt red chili
  • 1 TBL garlic powder
  • 1 TBL onion poder
  • 1 TBL celery salt
  • 1 tsp black pepper
  • 1/2 tsp ground clove

Apple Strudel

BASIC STRUDEL OVERVIEW

  1. Use strudel pastry (keep moist).
  2. Brush w/ butter, lay down row of filling, fold ends, roll tightly, brush w/ butter @ end finish rolling.
  3. Brush outside w/ butter.
  4. Bake till golden brown.
  5. Cut ends off to sit flat, then cut into serving slices.

INGREDIENTS

  • 4 CU flour
  • 3 eggs – 3 yolks and 2 whites – third white reserved for end
  • scant salt
  • 2 TBL vegetable oil
  • 3 TBL orange juice
  • 1 tsp vanilla
  • 3 TBL raisins
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 CU Turbinado sugar
  • 3 TBL butter or margarine
  • 1 TBL Grandpa’s CinnaSugar®
  • water to moisten to THICK dough consistency
  • 5 apples (cored, but with skins)

STEP BY STEP

  1. Grate apples using large hole grater
  2. Toss apples with 2 TBL sugar and the cinnamon – SET ASIDE
  3. Mix all ingredients except apples
  4. Place dough on a slightly greased waxed paper
  5. Roll dough making it very thin – about 1/8 thickness
  6. Put waxed paper on placemat to give you better control
  7. Spread apples evenly over dough, leaving 1 inch border on longest edge
  8. Roll into long tight tube leaving bare edge on the outside
  9. Brush bare edge with remaining egg white
  10. Put roll on floured or greased bake pan – seam side down
  11. Butter top of roll
  12. Sprinkle 2 TBL Turbinado sugar mixed with cinnamon on top
  13. Bake @ 350 degrees (approx 45 minutes) until top begins to be a dark golden brown
  14. Slice ends off for a quick snack and reward.
  15. Cut remaining rope into about 2 inch slices
  16. Cut the two inch slices on the bias, and set on plate with pointy side of bias cut on top.
  17. Serve with hot cocoa

 

 

Apple Galette

INGREDIENTS

  • Puff pastry
  • Apples (green)
  • Butter
  • Granulated sugar
  • Ground cinnamon

STEP BY STEP

  1. Cut puff pastry into 3-4 inch rounds, using a small plate as your template or a large biscuit cutter
  2. Put pastry round onto a greased sheet pan or pie pan
  3. Slice apples very thin and spread onto the pastry – leaving a slight border
  4. Drizzle melted butter onto the sliced apples
  5. Sprinkle liberally with sugar and cinnamon
  6. Bake at 375 F for about 20 minutes

Fruit Compote

Apple Compote is one of Grandma’s Go-To-Sides for breakfasts.  It is quick and easy, and a no-fail recipe for new chefs.

INGREDIENTS

  • 1 C apples or 2 apples (diced finely) (or peaches, etc)
  • 2 TBL raisins
  • 2 TBL granulated sugar
  • 1 /2 C boiling water
  • 1/4 C CinnaSugar®

STEP BY STEP

  1. Mix water and sugar until sugar dissolves.
  2. Add raisins to the water, and let it soak while you cut the apples.
  3. Chop the apples into 1/4 inch dices.
  4. Mix apples and hot water
  5. Season to taste with Grandpa’s CinnaSugar®, Allspice, and Vanilla (just a sprinkle of each
  6. Stir and let steep for another ten minutes
  7. Serve hot with ice cream, or as a side to cooked pork or as breakfast)

 

Amuse Bouche

WHAT IS AN AMUSE BOUCHE?

This amuse bouche is classic. Small and for the individual.
This amuse bouche is classic. Small and for the individual.

An amuse bouche, also called an amuse gueule.  The direct translation is something to amuse your mouth.  It is a tiny bite-sized morsel traditionally served before the first course of a meal.  It does not have to be related to the upcoming meal, but it can be.

An amuse bouche is different than an appetizer, in that they are not ordered from a menu, but are at the discretion of the chef. The treats sometimes differ for each person at the table.  Guest should be able to eat them in ONE bite. If two bites, it is on the verge of too big.  Three bites is an epic fail.

These are sometimes accompanied by a complementing wine, and are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef’s approach to cooking.

This amuse is complex, but still is only one bite, when you get right down to it.
This amuse is complex, but still is only one bite, when you get right down to it.

Whatever strikes your fancy.  Here are a few examples:

INGREDIENTS

  • Chocolate strawberry
  • Toothpick with blueberry and raspberry
  • Chocolate waver with fancy white chocolate design
  • One scallop with passion fruit jelly
  • Smoked salmon on cracker
  • Lokum
  • Bitter chocolate truffle

 

The below amuse bouche is one of my favorites.  Ideally this would be for a table of ten people.  It would spark discussion, and allow the chef to show off some of their culinary skills to their diners.  This does, however, offer the possibility of disappointment in being the last to choose, but that is part of the fun.

amuse3

Read more on WikiPedia.

Appetizers and Sides: Intro

An amuse bouche is something that you serve before you even get started. It tells your people that they are in for a special treat. Generally it is just about one (maximum two) bites.

CLICK HERE for some examples.

The appetizers generally follow your amuse bouche, but come before the main course.

Appetizers should be tasty, but not too filling. Familiar examples are taco chips with salsa at Mexican restaurants or egg drop soup at Chinese restaurants.

Here are a lot if suggestions and ideas from other cooking sites:

Your appetizers and sides should compliment whatever you are serving.

Alton’s Cheese Soup

This recipe was adapted from Alton Brown’s – Good Eats

INGREDIENTS

  • 16 OZ broth
  • 2 OZ sharp cheddar cheese – shredded
  • 2 oz Monterey Jack cheese – shredded
  • 2 oz Fontina cheese – shredded (Alt: provolone, gruyere, and gouda)
  • 2 TBL butter
  • 3 oz onion (minced)
  • 2 oz carrot (minced)
  • 2 oz celery (minced)
  • 2 TBL sifted flour
  • 2 bay leaf
  • 2 cloves garlic (minced)
  • 1/2 CU heavy cream
  • 1/2 tsp Tabasco
  • 1/2 tsp white pepper
  • 1 tsp Worcestershire Sauce
  • 1 tsp Marsala wine

STEP BY STEP

  1. Mince onion, carrot, and celery
  2. Mix with 1 TBL softened butter
  3. Sweat onion, carrot and celery
  4. Drizzle in sifted flour, stirring continually
  5. Add broth to pan
  6. Add bay leaves
  7. Add minced garlic
  8. Bring to NEAR boiling and simmer 30 minutes
  9. Remove bay leaf
  10. Add heavy cream
  11. Pour into bowl and puree with immersion blender
  12. Add shredded cheese just a bit at a time
  13. Add Marsala wine
  14. Add Worcestershire sauce
  15. Add Tabasco and white pepper
  16. Blend with spoon until smooth

Note
To reheat, use double boiler to avoid graininess

Fish and Chips

You will need peanut oil for frying

INGREDIENTS: CHIPS

  • 2 large russet potatoes
  • salt

INGREDIENTS: FISH

  • 4 fillets of white fish ( cod, haddock, halibut, Tilapia)

INGREDIENTS: BATTER and DREDGING

  • 3/4 tsp Salt
  • 1 tsp paprika
  • 3/4 C AP flour
  • 1 tsp baking powder
  • 1 tsp corn starch
  • 3/4 C ice water
  • 3 TBL beer
  • 1 egg, plus 1 yolk – whisk together in Bowl 1
  • 2 egg whites, plus 1 white – in Bowl 2
  • Peanut oil for deep frying

SIDES

  • Salt
  • Malt vinegar
  • Ketchup
  • Pickled onions
  • Cucumber slices – Slice extremely thin
  • Lemon wedges

STEP BY STEP

  1. Preheat oven to 300º
    FISH
  2. Cut fish into 2 – 3 inch pieces across the fillet
  3. Season fish generously with salt
    – set aside
    CHIPS
  4. Slice potatoes lengthwise into quarters
    Rotate and cut into quarters again, creating square logs
    NOTE: Some recipes have you par boil the potatoes in salted water for five minutes
  5. Put on paper towel to dry
    – set aside
    BATTER
  6. Make batter in a large mixing bowl
  7. Mix flour and salt
  8. Whisk in egg from Bowl one, water and beer
  9. Whisk until completely smooth
    – set aside for bubbles to subside
    BACK TO THE CHIPS
  10. In a large cast iron skillet, place potatoes in a single layer
  11. Cover with COLD oil by an extra inch
  12. Turn heat under skillet to high and let oil come to 250º
    – Be sure that you have an instant read thermometer
    – A splatter screen will help too, as it will spatter as the heat increases
  13. Continue cooking until oil comes up to 350º
    – Meanwhile prepare a baking sheet lined with newspaper, with a cooling rack on it.
  14. When heat reaches 350º turn heat to low, and continue cooking potatoes for another 2 minutes or until potatoes are golden
  15. Turn heat off and immediately remove potatoes to drain on the cooling racks
  16. Place in the oven at 300º to keep warm
    BACK TO THE BATTER
  17. In a large clean mixing bowl, whisk egg whites until foamy, but not stiff
  18. Whisk both mixing bowls together
    PREPARING YOUR FISH
  19. Spread flour on a large plate
  20. Dredge fish lightly with flour and put onto a rack for later use
  21. Reheat oil over high heat to 360-365º
  22. Using fork, dip piece of fish in batter until well coated
  23. Shake off excess batter
  24. Carefully put fish into oil, no more than four pieces at a time
  25. Fry until golden brown – About 3 minutes per side
  26. Transfer fish to a drying rack or newspaper to drain
  27. Fry other fish pieces in the same manner
  28. If you are fixing a fair amount of fish, every 4-6 pieces, put it into the oven to keep warm
  29. Serve at once with chips and sides

Zucchini Tarragon

This recipe is a fairly quick, healthy and pretty side that will go well as a side for any meat.

INGREDIENTS

  • 1 large (or two small) zucchinis
  • 2 TBL EVOO
  • 1 TBL fresh Tarragon – chopped
  • zest and juice from one lemon
  • Grated Parmesan – just enough to garnish

EQUIPMENT

  • Mandolin
  • Grill pan

STEP BY STEP

  1. Cut ends off zucchini
  2. Cut zucch into 1/8 inch steaks (or ribbons)
  3. Using a cooking spray, spray the zucchs lightly
  4. Put onto grill pan over medium heat
  5. Cook first side two minutes
  6. Flip cook other side one minute
  7. Flip again so that you get the “X” on the zucchini face
  8. Cook one more minute
  9. Remove to a large foil-line and greased baking tray with the “X” facing up
  10. Mix tarragon, lemon juice, lemon zest, salt and pepper
  11. Drizzle tarragon mixture evenly over all zucchs
  12. Grate Parmesan lightly over top
  13. Broil just till Parmesan starts to change texture

 

Cinnamon Rolls – COLLECTION

Cinnamon Roll Icing

Cinnamon Roll Icing

VIDEO – Cinnamon Rolls Class

VIDEO: Cinnamon Rolls

Grandpa’s Cinnamon Rolls

Robert’s Cinnamon Rolls

  • OPTIONAL:  Spread thin layer of very soft cream cheese
  • OPTIONAL:  Sprinkle very lightly with powdered ginger

Domino Cinnamon Rolls

Domino Cinnamon Rolls

Quick Cinnamon Rolls

Quick Cinnamon Rolls

Women’s Day Magazine Recipe

Cinnamon Rolls

Courtney Luper’s Cinnamon Rolls

Courtney Luper’s Cinnamon Rolls

Cinnamon Spiral Breakfast Rolls

Cinnamon Spiral Breakfast Rolls

Sour Dough Cinnamon Rolls

Sourdough Cinnamon Rolls

Counter Kraut

In a hurry? Check out my recipe for Kwik Kraut.

I have since found out that this recipe CAN produce bacteria that is bad for you. Use a Fermentation Lock to assure that your Counter Kraut does not contain any of the bad stuff. On the other hand, I’ve made this three times and am still living. Perhaps just by chance, but there you go! If anything looks or smells “off” just throw it away and start over. Usually it will be great.

PREPARE THIS RECIPE THOUGH AT YOUR OWN RISK.

This sauerkraut takes some time, but it is just about as easy as you can get, and it tastes GREAT. Is it a German recipe, or a Polish recipe? Who knows? Who cares? This goes perfectly with BBQ Bratwurst and German potato salad.

INGREDIENTS

  • 1 head green cabbage
  • lots of salt
  • distilled water
  • Lots of TIME and a little bit of dedication

STEP BY STEP

  1. Cut a head of green cabbage in half, then start cutting off thin slices.
  2. About every two or three cuts, put the slices into a GLASS pitcher or other tall container.
  3. Sprinkle 1-2 tsp salt over the top of the cabbage
  4. Keep cutting the cabbage, and keep putting salt on the top until your container is full.
  5. Pack down the cabbage and put in one or two more layers, packing in between.
  6. Use the lid to a margarine tub (or similar) to hold the cabbage in place.
  7. Slowly pour water over the top completely covering the cabbage.
  8. Put a LOOSE FITTING lid on the container to keep bugs and dust out.
  9. Place the container where overflow will not damage anything… perhaps in a pie pan.
  10. Let sit on the counter for fourteen days, topping off with water each morning.
  11. Keep cabbage submerged under the water
  12. At the end of the fermentation process, pour the liquid into a large measuring cup
  13. Remove the sauerkraut into clean canning jars, filling and spacing as necessary, making sure to leave about an inch of clearance to the top of the jar. Discard the salt which has collected in the bottom of the container.
  14. Top the jars with liquid, cap and refrigerate. Keeps for a month.

SPECIAL TIPS

  • You should use distilled water rather than tap water because of the potential for chemicals in the water.
  • I prefer to use Kosher salt. I think it dissolves more appropriately in the water.
  • If you use a tight-fitting lid, there is a good chance the container will explode.
  • YOU MUST allow the fermentation gasses to escape.
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

VIEW THIRD-PARTY VIDEO HERE

For an example of making counter kraut, check out this video.

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