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7 Tips for Delicious Pizza

There are several different ways, their advantages and features are described, but each housewife usually decides for herself which one to choose. It also depends on the degree of employment, since one pizza cooks quickly, while the other takes 2 times more time.

  1. You can also bake pizza under the lid. This is even easier since it will be baked all at once, it does not need to be turned over. There are pans with thermal glass lids; they are most convenient for baking pizza.
  2. Usually, the dough is placed in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this point, they take it out of the oven, layout the filling in layers, and bake until tender. The average baking time is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
  3. The dough can be thin or thick. Thin is baked in 30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 ° C. The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
  4. The filling can also be divided into liquid and thick (dry). Liquid or sweet ones require preliminary evaporation (10 minutes can be allocated for this), that is, the baking time also increases, and the temperature decreases slightly so that the dough does not burn during this time. The dry filling is done as standard.
  5. If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
  6. It is better to spread a small layer of filling on a thin crust, but not too raw. Best of all, if it is meat, cheese, fish, squeezed or dry vegetables, as well as dried fruits.
  7. A thick layer of dough is suitable for fluffy, layered, and moist filling. You can also layout the main filling of vegetables and meat on it.
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3 Pieces of Advice How to Cook the Best Steak

What’s better than a sumptuous marbled steak? – Only properly fried marbled steak.

Before we start distributing useful tips, and you start frying delicious beef, let’s remember that a steak is a proportional and beautiful piece of meat suitable for frying, which is at least 2.5 cm thick. permeated with thin veins of fat and creating marbling praised by poets from cooking, makes it possible to cook the juiciest tender and mouth-watering steak in the world.

  1. What kind of meat to take?

In fact, in addition to premium cuts like Ribeye, which is a thick rim, and Striploin, this, in turn, is a thin rim, as well as fillet Mignon, the carcass of a marble goby is rich in a variety of pieces of excellent meat, suitable for frying in a pan and grilling … The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting of the steak, the softness of the resulting steak.

That is, by choosing the classic part of the carcass, you are guaranteed to get even, proportional steaks with a luxurious taste and aroma. These are delightfully tender and juicy pieces of marble goby that are perfect in both skillet and grill.

When choosing premium cuts – rump, flank, shoulder fillet, and some other parts, be sure to pay attention to the special instructions of the manufacturer and seller. Since each piece of alternative beef can be used for different types of cooking. You should be interested in the line: for frying, for grilling. If such a line is present, then you can safely purchase delicious marbled meat and cook your favorite steaks. The price of such meat will be lower, and sometimes several times lower than the classic cuts. Don’t let that scare you. This does not make the meat less tasty. In contrast, many alternative steaks have a richer, more “beef” flavor. So, separate the dense fat layers from the meat pulp, cut the meat into steaks across the fibers and you can send them to fry. Wait a minute …

  1. The degree of roasting or how not to spoil an excellent steak?

At the bottom of the blog, you can check out a photo that shows slices of steaks of various degrees of roast. The degree of roasting you need can be determined visually, as well as knowing how much time you need to create just such a meat. Chefs and true gourmets prefer what is called “meat with blood”, that is, the degree of roasting Rare and Medium Rare. However, let’s take a look at the table.

Recommended cooking levels for steaks:

Blue – the so-called raw roast (no more than 2-3 minutes), the meat inside has a temperature of no higher than 39-40 ° C.

Rare is practically uncooked meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried on the outside and red on the inside. t ° of meat, in this case, is 45-48 ° C

Medium rare is lightly fried meat with juice that has a deep pink color. (It will take 5-6 minutes to cook), meat temperature will be about 48-53 ° C

Medium – medium-rare meat, the most preferred degree of roasting, in which the meat retains the light pink juice inside. (It will take 6-7 minutes to cook), the temperature of the meat will be 53-57 ° C

Medium Well is normally fried meat with clear juice inside (it will take 8-9 minutes to fry), meat temperature is about 57-62 ° C

Well Done is a slice of well-done meat that has a grayish to brown color without red and pink interlayers, practically without clear juice. It will take about 10 minutes or more to cook, and the meat temperature will be 65 ° C or more.

Choose the degree of roast you need, try, experiment, find exactly yours, and ignore popular opinions. If you like perfectly cooked meat, do it that way, if you are a fan of almost raw beef, fry the steak for no more than 3-4 minutes and have fun.

  1. How to fry the right steak?
  • The thickness of a traditional steak, at which you can accurately determine the cooking time and get an excellent result of at least 2.5 cm.
  • Taking meat out of the refrigerator, leave it to lie on a plate for 20-25 minutes. The fact is that cold meat behaves differently when heated and you risk spoiling the taste of the dish.
  • The pan must be heated as much as possible before frying.
  • You can put your favorite vegetable oil on the steak itself, or you can spread it over the pan. When sending meat to the grill, you do not need to grease it. Do not salt or pepper!
  • Fry the steak on each side to the degree you need, an average of 3 minutes, then reduce the heat slightly and brown the meat a little more on each side.
  • Place the steak on a preheated plate and let it rest for a short time. The warmth of the plate and a few minutes of rest will keep the meat warm and fully reveal its luxurious taste and juiciness.
  • Season with salt and pepper.

Your steak is ready! Enjoy your meal!

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3 Main Subtleties and Secrets of Steak Cooking

The fact that you are not a professional chef and you do not have a grill is not a reason to leave your loved one without juicy, tasty meat. We assure you that you can get the perfect steak even in a frying pan, if you remember our tips and apply them in practice.

First of all, let’s figure out what ingredients are needed for a classic steak:

  • meat (beef, cut into pieces no thicker or thinner 3-5 cm);
  • salt, pepper, spices;
  • oil (sunflower or olive)

Actually, this is all that is needed for a basic recipe that can be modified depending on your taste. At first glance, both the list of ingredients and the cooking process seem simple enough, but this is not at all the case. This is exactly the case when the devil is in the details.

  1. Defrosting meat

In no case should you defrost the meat in the microwave: as a result of this manipulation, the edges of it will begin to cook, and the middle will remain frozen. This will prevent you from controlling the process of roasting the steak. The best option is to place the meat in a vacuum package in cold water.

  1. Preparation

Sprinkle the meat with pepper around the entire perimeter (fatty beetroot), and then salt and add spices. Then – grease the steak with butter on all sides: this will contribute to better thermal conductivity, which will allow the middle to fry evenly around the edges. Do not under any circumstances beat the meat, otherwise, it will lose its structure and release all the juice.

  1. Cooking

Heat a skillet without oil over high heat and place the meat on one side. After two and a half minutes, turn the steak over and fry on the other side. Repeat the same manipulations one more time (on each side again for two and a half minutes). Juicy steak – ready. Tip: when roasting meat, take into account the desired degree of doneness.

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11 Amazing Tips How to Choose and Cook the Perfect Steak

How to choose good meat

On the market

  • The first thing you should pay attention to is the color of the meat. It should be deep red. The color may vary: fresh beef is just red, lamb is a little darker, pork is pink, veal is deep pink.
    Take a closer look at the color of fat and bones. Some unscrupulous sellers refresh stale meat by soaking it in a solution of potassium permanganate. In this case, the fat will be pinkish, and the bones will be yellow. Very yellow fat is a sign of an old animal. This meat will be tough and will take much longer to cook. Good young beef has white fat and crumbles, and fresh pork has white-pink elastic layers of fat.
  • Do not be afraid to taste the meat with your finger: it should spring back when pressed.
  • Another important nuance is the smell. If you even feel a subtle unpleasant scent, go to another seller. But there is a subtlety here: for example, the meat of non-castrated pigs can look and smell just perfect when raw, and when frying will give a terrible stench. Ask the butcher to cut a small piece and light it with a lighter. If it smells like barbecue, you can take it.

In the shop

  • In the store, the situation is different: in most cases, meat is now sold in vacuum packaging. The main thing is that it is not swollen.
    The piece of meat must be solid and of the correct thickness. For example, for ribeye, it is 2.5-3 centimeters.
  • After unpacking, the meat must be allowed to breathe for 15-20 minutes, and it is better to wrap it in parchment and leave it overnight: in the morning you will see a significant color difference.
  • But it is better not to buy ready-made meat in marinades – not the freshest pieces are most often used there.

Cooking

  • The steaks are best grilled on an open grill, but a grill pan will work at home.
  • Take the meat out of the refrigerator one hour before cooking and let it sit at room temperature.
  • For Medium roasting, first crust on both sides and then roast the meat for another 2-3 minutes on each side. You can turn it over every minute – so the juices are better distributed inside.
    If cooking in a skillet, add fresh thyme, rosemary, and garlic during frying, and at the very end add a lump of butter (3 x 3 cm).
  • Transfer the meat to a baking sheet with a wire rack and let it rest for 4-5 minutes. It is now that the meat can be salted.
  • Serve the steak with a light green salad or mint avocado, seasoned with lemon juice and olive oil.
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6 Useful Tips How to Fry the Perfect Steak at Home

On the most masculine holiday, we reveal the secret of cooking the most brutal dish. Throwing the meat into a frying pan and serving it to the table in a couple of minutes is not all. We study the cooking technique with passion.

USEFUL TIPS

  1. The ideal steak thickness is 2-3 cm. This makes it easier to get into the desired roast;
  2. Large steaks can be put in the oven for 15-20 minutes without frying;
  3. If grilling, turn the steak so that the grill marks form a nice mesh;
  4. The taste of marbled beef is very bright, it is usually seasoned only with salt and pepper;
  5. Don’t use “heavy” side dishes. Fried meat is better absorbed when paired with salads and vegetables.
  6. Be sure to cut the finished steak across the fibers, so the meat will be much more tender.

HARMFUL TIPS

  1. Wash the meat before cooking. What if it’s dirty?
  2. Place the steak in the freezer after purchase. Probably, it will be better preserved this way.
  3. They say that beef is always tough, so be sure to beat or marinate the steak properly.
  4. The steak must be completely roasted so that the meat is dark gray. It seems like you can’t eat uncooked meat.
  5. It is best to cut in the middle of the steak to check the doneness.
  6. It is unlikely that the meat will lose its juiciness.
  7. Together with the steak, you need to buy ready-made sauce. Most likely, only with the sauce will the meat be tasty and juicy.
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4 Main Chef’s Tips For Cooking a Steak Right

Frying a real steak is not an easy task. The chef shared the subtleties of the recipe: with this approach, the steak will certainly turn out to be juicy and very tasty.

  1. It’s worth starting with the choice of meat. The shoulder blade, neck and outer thigh of the hind leg do not fit. The edges should not be unnecessarily thin or thick.
  2. The ideal choice is tenderloin. This muscle is located under the ribs of the animal and almost does not move, the meat will be exactly soft and tender. A common mistake is not to peel the clippings before frying. This must be done, otherwise it will pull off the steak when frying.
  3. A thin piece of steak will not make the right steak. The height is not less than 2.5 centimeters, if you like to fry to the state of meat in the Tatar way, you can take a thicker one.
  4. When frying, rush will be in the way. You need to cook until medium rare. And when serving, it is customary to salt the meat already at ease – a steak is a dish of aesthetes.
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10 Tips on How to Cook a Steak

To prepare a delicious juicy steak, you need two things – good meat and knowledge of a dozen nuances. We share the secrets of how to fry the most perfect steak.

  1. The steak should be no thinner than 2.5 cm. If you are preparing steaks from the tenderloin (filet mignon), cut it into pieces at least 5 cm thick.
  2. Before frying the steak, let the meat stand at room temperature for 1-2 hours. This will make it much easier for you to control the process and the degree of roasting.
  3. To grill the steaks, use a cast-iron ribbed grill pan that you heat until a light haze appears. Do not add oil to the pan to avoid smoke in the kitchen.
  4. The surface of the steaks must be perfectly dry. Use paper towels to dry the meat. And do not try to wash the steaks, you can only wipe them off.
  5. Just before placing the steaks in the pan, season them with salt and pepper on both sides and then begin to fry. Do not put more than two steaks in one pan, otherwise, the temperature inside the pan will drop sharply, and the meat will begin to stew in its own juice instead of frying, forming a golden-brown crust that reliably keeps all the meat juices inside the steak.
  6. Fry the steaks for 1.5-2.5 minutes on each side. If you want a nice mesh on each side, fry it for 1.5 minutes in a grooved grill pan, then turn it clockwise 90 degrees, fry for another 30-45 seconds, and then turn it over to the other side.
  7. Use tongs to turn the steaks only, and never with a fork, so that the juice does not leak out.
  8. Before flipping the steak to the other side, make sure that the first side is sufficiently browned and the steak is nicely colored. If the meat does not lag behind the pan, then the crust has not yet formed, and you need to give the steak some more time.
  9. When the steaks are fried on both sides, place them in a baking container, cover the container with foil, and place in an oven preheated to 190 degrees for 10-12 minutes (filet mignon 5 cm thick) or 7-8 minutes (ribeye/sirloin steaks). If you want more pronounced frying, you can for all 15 and 10 minutes, respectively.
  10. After this time, remove the steaks from the oven and, without removing the foil, let them “rest” for a minute, then boldly serve.
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Brussels Restaurants

Brussels is a delicious city. There are a lot of cafes, restaurants and bars in the city center and in its remote areas. The most different. There are also exquisite restaurants shining with Michelin stars, where unique dishes are born especially for you. There are places with a simpler, but no less magical cuisine. The words “common” or “simple food” here mean, for example, mussels, rabbit meat in beer, asparagus. The interior and atmosphere are different in each restaurant. Somewhere – sophisticated modern, but somewhere – simple rustic comfort. In short, choose! Following the dictates of your own taste, you will surely find a restaurant in Brussels that you love. Here are some tips.

Belga Queen

At the “Queen of the Belgians” food is adapted to today’s sophisticated taste of the visitors. Here you will be offered a light version of national cuisine dishes prepared with a sensory addition of beer. Original, high quality products are selected with the utmost care by local craftsmen. The richest wine cellar is replenished by Belgian suppliers, as well as the famous Ponti coffee. Coffee beans from different continents are roasted directly in the restaurant. All these characteristics make the brasserie “Queen of the Belgians” a true ambassador of the “Made in Belgium” brand. A place where taste, touch, hearing, sight and smell are stimulated during a business lunch or just meeting with friends.
Bon appetite!
Address: rue Fosse-aux-Loups, 32 B-1000 tel +32 2 2172187

Comme Chez Soi

Comme Chez Soi is the most titled restaurant in Brussels, which is rightfully recognized as one of the best.
This is a restaurant with a memorable Art Nouveau interior, where you will be offered dishes in the best traditions of Belgian and French cuisine, brought to perfection, and exquisite service will impress even the most discerning customers. The restaurant opened in 1926 and was called then “George’s”, after the name of the founder – Georges Couvelier, a former miner. The modern name of the restaurant, translated into Russian, means “Like at home”. According to legend, this name arose when one of the most respected guests expressed his respect to the owner of the restaurant, noting that the food here is as tasty as at home. Today, however, this name sounds rather ironic. There are hardly many gourmets who constantly enjoy gourmet dishes of lobsters, crabs, and snails, cooked at home, but at the level of a restaurant, which has a couple of Michelin stars.
Address: Lionel Rigolet 23 place Rouppe B-1000 Bruxelles Tel: +32 (0) 2 512 29 21

La Quincaillerie

La Quincaillerie is a large French restaurant located on the ground floor of an elegant historic building.
They do not seek to surprise with endless culinary surprises, but they guarantee excellent French cuisine and excellent quality products. The main thing in the philosophy of La Quincaillerie is special attention to the freshness and environmental friendliness of products. One of the unique characteristics of the menu is the exclusive fish dishes. The interior is traditional, typically French, in a retro style. If you want to not only have a good time enjoying food and drink but also meet some celebrities, then La Quincaillerie is perfect for that. A business lunch, a romantic dinner or a meeting in a large company – you will like everything in this restaurant.
Address: Rue du Page, 45 B 1050 Bruxelles Tel: +32 (0) 2 533 98 33

Chez Lion 4

Chez Lion is a classic restaurant, one of the largest in Brussels, located on the famous Boucher street, next to the Saint Hubert gallery and not far from the Grand Place. This establishment has been run by the same family for generations, maintaining high standards of service and attention to detail. The dishes prepared at Chez Lion are sure to please those who admire Belgian cuisine. The most famous Belgian deep-fry in Brussels is prepared here, and the restaurant’s specialty is French fries with mussels. In the small and cozy rooms of the U Leon restaurant, you are guaranteed a cheerful and warm atmosphere, created with the help of bright colors in the interior decoration in a simple country style.
It is often visited by VIP-guests and celebrities whose portraits adorn the walls of the establishment. And since the restaurant is over a hundred years old, many celebrities have been here.
Address: Rue des Bouchers 18 B-1000 Bruxelles

L`huitriere 5

L`huitriere is a restaurant with an excellent location in the city center, specializing in seafood dishes. Would you like some smoked eel with foie gras and black radish? Or roasted halibut in rosemary juice? We guarantee that it will be delicious here! And don’t forget to complement your meal with a cup of Irish coffee, which is especially good here. Connoisseurs will also appreciate the good selection of wines offered at L? Huitriere.
Address: Quai AUX Briques 20 1000 Brussels Tel: +32 (0) 2 512 0866

La Truffle Noire 6

La Truffle Noire is a stylish restaurant with an excellent reputation, sophisticated classic interiors and a romantic atmosphere accentuated by the dominant light pink color. If you appreciate real gourmet French cuisine, you have made the right choice: it is believed that this type of cuisine and at this level in Brussels will only offer you this restaurant.
The Michelin star in La Truffle Noire says this very convincingly. There are many creative dishes on the menu, including culinary masterpieces made from truffles – the specialties of this status restaurant.
Address: Boulevard de la Cambre 12 1000 Brussels Tel: +32 (0) 26404422

Medicis 7

Medicis is a restaurant located in an elegant old villa, which will surely appeal to connoisseurs of a personal and warm atmosphere. Neat decor, friendly atmosphere – everything here is very reminiscent of a cozy room, where you feel like a guest of the hospitable, open and helpful owners of a beautiful house.
You will be treated here accordingly. A truly inimitable gourmet French cuisine, creative and seasonal dishes made from the freshest ingredients. Undoubtedly, you will appreciate the professionalism and attentiveness of the staff here.
Address: Avenue de l’Escrime 124 – 1150 Bruxelles Tel: +32 (0) 2 779 07 00

Kelderke 8

Kelderke is a restaurant in the center of Brussels, located on the Grand Place in the basement of the famous house of the Dukes of Brabant. The magnificent façade of this building, with elements of classical architecture combined with Flemish tradition, cannot be confused with anything. The atmosphere in the restaurant is created by the basement vaults: intimacy, comfort, and friendliness – what you feel immediately, as soon as you find yourself in this place. If you prefer an open space, the restaurant has an area overlooking the square. Kelderke is renowned for its attentive service and excellent traditional Brussels cuisine. And all this at affordable prices.
Address: Grand Place 15 – 1000 Bruxelles Tel: + 32 (0) 2 513 73 44

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8 Tips on How to Cook the Perfect Meat

Is it possible to cook perfect steaks at home while being self-isolated? It is possible, and even necessary.

  1. Choose the fattest meat. Do not be afraid of white layers, they have all the taste. For example, striploin: is moderately fatty, has a rich meaty flavor, and is cheaper than a ribeye.
  2. After buying Dry Aged meat in a store, keep it in a vacuum or store package for another five days. The meat will then exactly “reach” the desired condition of softness. Do not be afraid if you have everything in order with the temperature in the refrigerator, nothing will happen to the meat.
  3. Remove the steaks an hour before cooking, cut 2.5-3 cm, cover with cling film, preferably gauze and let them reach room temperature.
  4. Take not a ribbed frying pan, but an ordinary solid one – heavy, cast iron, with a thick bottom, which holds and transmits heat well.
  5. If you have a regular electric stove (0-9), steaks should be cooked for 8. Heat a frying pan and pour butter: 50/50 oil and butter, quite a lot, 30 grams each. Next, put a sprig of thyme or rosemary, a couple of cloves, crushed by hand, garlic.
  6. Salt the steaks just before frying. Not in 10 minutes – we do not need marinated meat, we need the salt to react with the meat and give a perfect crust
  7. Put the steaks and add the temperature. Fry for 2 minutes on each side, uncovered. Otherwise, instead of steak, you will get a piece of stewed beef. If you want a higher degree of roasting, lower the temperature and increase the time, but in the end, still, give a boost for the crust.
  8. Let the steak rest for 5 minutes and you can serve. The perfect side dish is vegetables: broccoli, onions, tomatoes, mushrooms – anything!
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11 Tips How to Cook a Steak at Home

Steaks are in great demand in restaurants because for some reason everyone thinks that it is much more difficult to cook them at home than other dishes. In fact, it is not that difficult. It is enough just to know some subtleties and follow some tips.

By the way, these tips concern not only the cooking process itself but also the correct choice of meat. Any chef will tell you that the right choice of meat is 80% of success.

  1. For the steak to be tender, the meat must be aged. If you fry a fresh meat steak right after slaughtering, the steak will be tough. This is due to the fact that the muscle in the piece of meat is not relaxed. When you buy meat in a supermarket, look not at the date of packaging, but at the date of slaughter (it must also be indicated), count 20-25 days from it – this will be the date from which you can fry the steak. Of course, we are talking about pieces of meat in vacuum packaging – for example, marbled beef.
  2. The steak should be no thinner than 2.5 cm.If you are preparing steaks from the tenderloin (filet mignon), cut it into pieces at least 5 cm thick.
  3. Leave the meat at room temperature for two hours before frying the steak. This will make it much easier for you to control the process and the degree of roasting.
  4. To grill the steaks, use a cast iron ribbed grill pan that you heat until a light haze appears. Do not add oil to the pan. Firstly, this will make the steak “dry”, and secondly, this way you will avoid smoke in the kitchen.
  5. The surface of the steaks must be perfectly dry. Use paper towels to dry the meat. And do not try to wash the steaks! They can only be wiped off.
  6. Just before placing the steaks in the pan, season them with salt and pepper on both sides and then begin to fry. Don’t put more than two steaks in one pan. This will cause the temperature inside the pan to drop sharply, and the meat will begin to stew in its own juice instead of frying, forming a golden brown crust that reliably keeps all the meat juices inside the steak.
  7. Sear the steaks for 1.5-2.5 minutes on each side. If you want a nice mesh on each side, fry one side for 1.5 minutes in a grooved grill pan, then turn clockwise 90 degrees, fry for another 30–45 seconds, and then turn to the other side.
  8. Before turning the steak to the other side, make sure that the first side is sufficiently browned and the steak is beautifully colored. If the meat does not lag behind the pan, then the crust has not yet formed and you need to give the steak a little more time.
  9. Use tongs to turn steaks, never with a fork. The fork pierces the meat, causing all the juice to drain out.
  10. When the steaks are fried on both sides, place them in a baking container, cover the container with foil and place in an oven preheated to 190 degrees for 10-12 minutes (filet mignon 5 cm thick) or for 7-8 minutes (ribeye / striploin) … If you want a more pronounced frying, you can for all 15 and 10 minutes, respectively.
  11. After this time, take the steaks out of the oven and, without removing the foil, let them “rest” for a minute, then boldly serve.
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