O-bento!

February 20, 2011 | 836 views

in Product Reviews

Earlier this month, the folks from the online kitchen supplies store Kitchenware Direct decided to drop me a line and ask me whether I would be interested in a sort of sponsorship deal – they would send me random kitchen items for me to try out and then post honest reviews about.

The fact that they accepted that I may not like the products they send and could potentially post not-particularly-positive reviews is what made me accept the offer – after all, there is no point in my blogging at all if my readers question my integrity. So while I may accept offers of products for review, I will very very openly say to all companies who approach me that if I do not like the product and if I would not buy it with my own money, that I will not put up a good review.

So there’s my disclaimer, if you can call it that.

Anyway, the first product that was selected for review was this rather pretty bento box from London-based design mob Black & Blum.

Bento (or “doshirak”, as it is known in Korean culture), is fairly important. Unlike the simple cheese, ham and tomato sandwiches that many of my fellow schoolchildren grew up with here in Australia, my mother often got up before the rest of the family to pack an intricate lunch involving rice, many side dishes, and sometimes even a broth or a little Korean soup on the side to keep me warm in winter.

Being an ungrateful brat who was struggling with being one of the few Asian kids at her school and not wanting to be singled out as “different”, I begged my mother for the plain sandwiches of my schoolyard comrades so often that she ended up giving in…but as soon as she did, I missed her carefully packed lunchboxes which were often prepared as I was still asleep in my bed. Thankfully, once I finally broke down and sniffled about it to her, she started to alternate my lunches so that I’d occasionally have my sandwiches so that the kids could see thenclat I “fit in”, but now and then she’d pack me something so uniquely delicious that the kids at school would actually peek at my lunch and ask to give it a try!

For this reason, bento/doshirak holds a special place in my heart, and so I thought it would be a good chance to have a look at a product from a Western design firm who is stepping into a marketplace which still caters mostly to the Asian market and see how it fares.

Straight out of the box, the first thing that impressed me about the set is the build quality is incredibly sturdy. Unlike some of the cheaper plastic bento boxes that you can purchase (and which I grew up with as a kid), this one is built tough enough to handle most tumbles and bumps that it would encounter throughout a day in a school bag. The waterproof seal that runs around the lid also helps in making sure that everything stays where it should…

Which, trust me, is a good thing. Kimchi juice will stain a school bag like NOTHING else, and school books that smell like fermented cabbage does not exactly make you en vogue, if you get my drift.

The container also comes with it’s own fork which is held in place by this nifty little plastic tab, which is pretty good for making sure that you don’t lose it, however this actually creates a few problems:

  • If packing traditional Japanese bento or Korean “doshirak”, then the components of the lunchbox can be very difficult to pick up with the “child safe” but incredibly blunt fork prongs. Chopsticks, though less friendly to those who aren’t accustomed to using them, would make more sense since this container cannot really be used for packing a Western-style lunchbox such as a sandwich or soup.
  • The fork is the same size as the container – which actually comes with two separators. What this means is that once you’re done eating and are left with a dirty fork, there’s no comfortable way of fitting the fork into the container so you don’t get dirty food bits on your books etc.
  • The silicone fork-holder is actually a nuisance and pain in the arse to clean. I kid you not. No problem if you manage to keep it clean…but for example, if you were to get some chilli paste on the fork and slide it into the holder and therefore got it stuck in there, then you’d probably be in for a bit of a swear session as you tried to clean it out with a kitchen sponge.

So at the moment, the container is doing alright. The design of the container itself is great, but the major flaw at this point in time is how the designers have included the fork into the overall design.

Once you try and pack the bento box, the usefulness of the removable separators becomes pretty evident. The main separator is fantastic for ensuring that your rice stays pristine and fluffy without picking up the juices of flavours from the side dishes that you’ve included. If anything, I wish that they had actually included another one of these side separators as this would greatly increase the number of mixed dish combinations that you can pack into this small container.

The removable compartments also means that cleaning the box after it’s been used is an absolute breeze since hard to reach nooks and crannies in the actual container itself are nonexistent. The plastic itself also seems fairly resistant to stains. I packed a kimchi-fried rice to work the other day in here and while kimchi-juice typically stains any container that it is stored in, I found that this cleaned back up to it’s beautiful cream colour without any problems.

So what’s the end verdict?

At $24.95, it makes for a bit of a pricey lunchbox, especially since there’s actually nothing wrong with using regular tofu or tupperware containers. However, it will last longer, be easier to use, easier to clean and looks incredibly pretty AND save your bag from stains, so I think it’s probably worthwhile if you’re a fan of packed bento lunches.

Product: Black & Blum bento lunchbox
Price: $24.95 AUD
Final score: 6.5/10 (nice to have, but you won’t notice it’s absence)

This post has been sponsored by Kitchenware Direct – the author has received this product free of charge from www.kitchenwaredirect.com.au in exchange for a honest review of the product on the Kitchenwench food blog.

{ 1 comment }

Don’t you hate it when you underestimate how much cake batter you will have with a mixture and end up using a mixing bowl which is far, far too small for it. And then you end up battling waves of cake batter with your hands and a spatula, while simultaneously trying to hold the bowl still and getting batter all over your arms. AND THEN, a single strand of hair decides to start poking you in the eyeball and you’d attempt to blow it off your face and you think that it’d be so much easier if you could just brush it off using a hand but then that would mean that you end up with cake batter on your face and in your hair. And during all this, you’re berating yourself for not using a bigger mixing bowl but if you pull one out now then that will mean you have yet another dish to wash AS WELL AS ADMITTING DEFEAT TO THE CAKE.

*takes a deep breath*

Sure, the above may not have happened to you (probably because you, my darling readers, are not quite as abysmally stubborn or insane as I am), but you can put yourself in my shoes and be aware of the mindset that I was in when my sister, at that VERY moment when my baking world was drowing in sticky brown sugar cake batter, decided to waltz up to me and ask what I was making.

“Sour cream & rhubarb cake” was my grumbled response.

“Ewwww”, she replied. “I hate rhubarb”

SRFGOHN:RGJK:RH?IOJK!)*&RT)({&$(!!!!!!!!!!!!!!

“WHAT THE HELL DO YOU MEAN, YOU HATE RHUBARB?!”

Okay, so I didn’t mean to holler that bit, and felt a bit bad when she cowered slightly from the manic tone in my voice, but still – come on! Who hates rhubarb? How can you hate rhubarb?

Well, I might understand a dislike of rhubarb if someone at some stage convinced you to gnaw on a raw stalk, but when properly cooked, it’s one of those divine foodstuffs which can help create a wonderful sour balance to sweetness, akin the the powers of the almighty lemon.

*takes a moment to bow to the lemon gods*

After some Kitchen Wench-style interrogation, I discovered that my sister didn’t actually hate rhubarb, but that she had never actually eaten it before. Which actually brings me to a pet peeve of mine – saying you hate a food because you’ve never had it before. When it comes to something such as crumbed and deep fried sheeps brains, I can understand being a little hesitant, but rhubarb is a classic dessert foodstuff which can be so incredibly tasty when treated with the respect that it deserves!

As this was the case, I coerced my sister into enjoying a slice of the cake once it was out of the oven, with a big decadent dollop of double cream and this was enough to change her tune from “I hate rhubarb” to “Oh-my-god-this-rhubarb-cake-is-freakin-DELICIOUS!”

I can’t take any credit for the cake itself since the recipe comes from Australia’s own baking goddess, Belinda Jeffery, but what I can do is vouch for it’s fabulousness. The cake can be served almost like a pudding when taken straight out of the oven, or you can let it cool and firm up a bit, at which point it becomes this unctuous, incredibly moist and tender structure, with delightful chunks of rhubarb to balance the richness and sweetness of the cake itself.

It’s rather homely in appearance, but while I wouldn’t use this for a wedding cake, it’s the perfect sort of morsel that you’d enjoy around the kitchen table with a cup of tea, a little dollop of cream on the side and while enjoying a quiet, peaceful afternoon :)

Sour Cream & Rhubarb Cake
(recipe from “The Country Cookbook” by Belinda Jeffery)

Ingredients
350g (2 & 1/3 cups) Self-Raising Flour
1/2 tsp salt
2 tsp cinnamon
60g unsalted butter, at room temperature
330g (1 & 1/2 cups) firmly packed brown sugar
1 large egg
3 tsp pure vanilla extract
240g (1 cup) sour cream
440g (4 cups) rhubarb, cut into 1cm chunks
1/4 tsp grated nutmeg
110g (1/2 cup) caster sugar
25g (1/3 cup) flaked almonds (not necessary, but it adds a nice aesthetic to the cake)

Pure cream or vanilla ice cream, to serve

1. Preheat your oven to 180 degrees C and grease a 26cm round cake tin (I just used non-stick baking paper as this ensures easy clean up). Then mix together the flour, salt, nutmeg and 1 and 1/2 tsp of cinnamon in a bowl with a whisk and set aside. Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand.

3. Once the butter is fully incorporated, add the egg and beat will till the mixture is fluffy and creamy and there are no more lumps of sugar.

4. Add the sour cream and vanilla and beat in till well combined.

5. Mix in the flour on low speed till combined, then add your rhubarb chunks and stir briskly to make sure that the rhubarb is completely coated in batter. PLEASE use a large bowl like I did in the pictures, as if you don’t (like my first attempt at this cake), you will end up with a overflowing bowl of messy deliciousness that will go EVERYWHERE!!)

6. Once the mixture is combined, scrape it into your prepared cake tin and sprinkle the top liberally with flaked almonds, caster sugar and the remaining cinnamon. I didn’t have any almonds the second time I made this (as you can see in the picture), but I actually found that the top stayed nice and crunchy even longer without the almonds. Go figure!

7. Bake the cake for 1 hour and 10 minutes, or till a wooden skewer inserted into the middle of the cake comes out clean. Now at this stage you can serve it as a pudding by scooping it out of the container with a large spoon and serving with a dollop of vanilla bean ice cream…but if you wait till it cools down, it tastes even better as a luscious, tender cake with lashings of pure cream.

NOW! I’ve actually got a bit of rather exciting news for you, my darling readers! I’ve actually been asked to be a columnist for a new food magazine that is starting up this year, called The Gourmet Kitchen! As far as I’m aware, it will be published quarterly here in Australia, but the first edition is coming out in June and I hope that you’ll follow my adventures in print as well as here! And don’t worry, I’ll still be running this blog…it just means that you can find my inane ramblings elsewhere as well :P

To anyone who is interested in reading the print articles when they come out, I’ll keep you posted closer to the actual publishing date, but I was so excited that I wanted to share the good news! And I also wanted to thank all my readers – for following my nonsensical utterings and stream-of-consciousness rants for what is now almost 5 years! Your comments and emails are what help keep this blog going, and it’s been a blast :) I can’t wait to see what else the future has to bring for us together!

{ 33 comments }

Tasty Tempura

January 18, 2011 | 4,138 views

in Seafood,Vegetables & Vegetarian

What is it about frying food that makes it so delicious? I mean, I have to honestly say that I question creations such as fried cookie dough (come on guys, are you serious??) and deep fried butter (I genuinely thought that my brother was KIDDING when he told me about this. And then I googled it and barfed), but things such as a freshly deep-fried churros served with a dark chocolate dipping sauce are, quite simply put, glorious.

And then, my darling ones, we have tempura.

Deep frying foodstuffs can definitely be a bit of a intimidating task. Besides the fact that you have a boiling, spitting pot of liquid DEATH to navigate, there’s also the question of cooking temperatures and patience. If the oil isn’t hot enough then the food will just marinate in oil and emerge a soggy, revolting mound of mush. If the oil is too hot, then everything will look cooked on the outside…till you bite into the food and discover that it’s near to raw.

At which point, your tastebuds will go “AWW. BIGSADFACE :(

Even if you’re using a candy thermometer to gauge the oil temperature, then you have to still monitor the temperature continuously as everything cooks.

Take it from me, folks. Deep frying food is not for the faint-hearted. No, really. If you have a heart condition relating to clogged arteries, it’s probably best that you don’t go down this road.

*listens to the sound of crickets chirping in the distance*

Yeah, I know. Pretty tasteless joke. But hey, it’s been awhile since I’ve put up a decent post! I’ve gotta work through the writer’s block and just get the crap out of my system!

Anyway, back to the tempura.

As far as I’m concerned, tempura is the ultimate when it comes to fried savoury goodness. The KISS rule definitely applies here – Keep It Simple, Stupid! Working with fresh, raw ingredients, you coat them in an incredibly light batter and fry them till just cooked. While some people use beer to lighten their batter, using a combination of plain flour and corn starch will work fine so long as the batter is kept close to ice cold.

Unfortunately, I can’t help you with your deep frying skills, but tempura is a wonderful cooking method to master, so here are some straightforward tips that I can offer in the hopes that I’ll tempt you to give it a go :)

  • Keeping the batter ice-cold is a must. This means ICE – and lots of it!
  • Use fresh ingredients and make sure everything is cut into small/thin and uniform pieces. This means a quicker and more even cooking time – the longer the item is sitting in the oil, the worse off you are. In terms of your fresh vegetables such as green beans and capsicums/bell peppers, you don’t want them completely cooked through, but to retain some texture and crunch – just not be completely raw!
  • While tempura can be enjoyed on it’s own or with rice, it’s seriously awesome served with udon noodles and a dipping sauce of soy sauce, rice wine vinegar and a little wasabi. The dipping sauce in particular can help cut through the heaviness and oiliness of the tempura itself (though if cooked properly and served while hot, the oiliness shouldn’t be too big an issue). Also, tempura prawns are great in sushi hand rolls!
  • Serve your tempura as soon after cooking as possible, ensuring that there is good drainage for the excess oil to drip away onto. This isn’t a dish that you can cook beforehand and serve up an hour later at the dinner table. This usually means that the cook is the last person to enjoy it, but I’m sure that after going to this much effort, you won’t be expected to clean the dishes :)
  • When deep frying any food, make sure to use an oil with a high smoke point. This, unfortunately, completely rules out olive oil (there’s apparently a few other reasons why olive oil should never be used for deep frying). I tend to like using sunflower oil – I trust it more than plain vegetable oil, it’s cheap, has a neutral flavour and is perfectly fine for this sort of cooking.
  • Don’t rush it! If you’re inexperienced when it comes to deep-frying, then take it slow and don’t rush yourself. Also, it’s probably not a bad idea to keep a fire blanket close at hand (water on an oil fire is a huuuuuuuuge no-no!)

Tempura

Sauce ingredients
1 cup tempura flour **
1 1/4 cup ice-cold water
1 large egg
A pinch of salt and pepper
500mL – 1L neutral flavoured oil, such as sunflower oil (depending on the size of the pot you’re using for the frying)
Vegetables and seafood for frying

** If you don’t have access to tempura flour, you can make your own by sifting together 3/4 cup plain or all-purpose flour with 1/4 cup corn starch

1. Prepare your ingredients – they should be as fresh as possible! Some of my favourites are prawns, sweet potato, potato, Korean perilla leaves (also known as shiso, it is different in taste and appearance to Japanese shiso), green beans and capsicum (aka bell peppers).

2. Stir together the flour, egg, water and salt and pepperin light, quick motions till most of the lumps are gone (it doesn’t need to be completely smooth). What you need to do now is to sit the bowl in an ice bath (a larger bowl which has ice cubes and a little water. This is what will keep your batter nice and light – if the temperature of the batter comes up, it will get thicker and stickier and the end result will be thicker and not as desired.

3. Heat the oil to about 170-180 degrees C, then working with quick hands you need to batter some veggies and put them in the oil to cook. Remember not to crowd the pot – this will drop the temperature of the oil too rapidly and will mean that the batter won’t retain any crispness and become heavy and soggy.

The best way to test when the oil is ready is to drop a little batter into it – when the oil is yet to reach the right temperature, the drop of batter will sink to the bottom then slowly rise back up. You can tell when the oil has reached the right temperature when a drop of batter begins to bubble furiously the moment it hits the oil and stays on the surface rather than displaying any sinking action! :)

Once your tempura ingredients are cooked (different vegetables require different cooking times), lay them on some trays lined with paper towel in a single layer to ensure adequate drainage. Once drained, plate up as you like and serve with some dipping sauce :)

{ 27 comments }

A few weeks ago now, I was approached by the folks at Cadbury who wanted to gauge my interest in working with them for the Fair@Square Fair Trade Festival. Allow me to hop on a soap box for a minute and say that I’m a big fan of being ethically aware of the choices that we make. For me, this means going for home-cooked meals instead of junk food such as the ‘golden arches’, supporting producers who are local (for fresh produce) and going for free-range animal products as much as I can.

Food is incredibly important to me, so I try and make myself as aware as I can be about the impact that my shopping and cooking choices have…but to be honest, fair trade in relation to food had never really struck my mind.

But it’s actually quite important. Considering the fact that cocoa cannot be grown in Australia and is mostly sourced from Brazil, Ecuador, Ghana, Nigeria and Cote D’Ivore. Now that Cadbury dairy milk chocolate is certified fair trade, it means that the cocoa producers that they source their cocoa beans from are guaranteed a fair price for their produce regardless of the market conditions. This is particularly important because it means that a lot of disadvantaged communities who work with them have guaranteed wages which in turn means they can invest in clean water, healthcare and even schools so that future generations have access to the simple things that many of us take for granted.

Click the image to download the original recipe card

I do have to point out that it is only the Cadbury Dairy Milk (aka the regular milk chocolate) which is certified Free Trade…and while more can be done, it’s still a bloody good start.

Now, why am I talking about this here, considering the fact that this chocolate is mostly seen as an eating chocolate and not for cooking or baking?

Well, the recipe below is a perfect way to use this chocolate – plus it’s incredibly easy! So next time you’ve got a craving for chocolate and cookies, might I suggest you marry the two in this lovely combination? :)

Chocolate Chunk Cookies

Ingredients
125g unsalted butter, diced and at room temperature
1/2 cup brown sugar, firmly packed
1/3 cup caster sugar
1 tsp vanilla extract
1 large egg
1 1/2 cups – 2 cups self raising flour (use 1 1/2 cups if you want a thinner, crisper cookie, or 2 cups if you want something a bit crunchier and denser)
1 cup milk chocolate chunks, roughly chopped

1. Preheat the oven to 170 degrees C, and line a baking tray with non-stick baking paper

2. Cream the butter and sugars, then add the vanilla and egg and beat till pale and fluffy. Add in the flour and combine, then stir in the chocolate chunks.

3. Roll heaped teaspoons of the cookie down and place on the lined baking tray, spaced at least 10cm apart. Bake for 15-20 minutes, turning halfway.

4. Once the cookies are light brown, remove from the oven and allow to cool on the baking tray for a few minutes to firm up, then remove to a wire rack to finish cooling.

These cookies store well in an airtight container for up to 2 weeks, so this is the sort of recipe which is perfect for the Christmas season – in case you’re after a recipe for your cookie baskets :)

This post has been sponsored by Cadbury Australia.

{ 8 comments }

Dear Spring,

I get it.

You have a sense of humour.

You’re part of Mother Nature’s gang of bullies, and we mere mortals have no say in how you behave.

The least you could do is not piss yourself laughing when I drag my sorry corpse into the car at 6:45am in the morning, wrapped in a blanket and shivering while I curse your name and the fact that warmth appears to have forsaken those of us here in Melbourne.

I’m sorry for complaining at you…

Now, could you please stop stuffing us about and bring out the sun?

xoxo,
Ellie

As most of you darling readers are based in the Northern Hemisphere, I’m guessing that you’re not too familiar with the fabulous little corner of my world that is Melbourne, Australia. It’s a fantastic city to live in with lots of great cafes / bars / restaurants / pubs, a thriving live music scene and a wonderfully eclectic mix of people residing here.

HOWEVER, this city of mine does have one downfall.

The “FABULOUS” WEATHER.

The joke across the country is that Melbourne’s weather cannot be predicted, and that our the weather forecasters do their jobs by either throwing dice or asking a magic 8 ball. Tthanks to this fact, Melbournians have perfected the art of dressing in layers and hiding their umbrellas in the most incredible and unexpected places on their person.

No, not there. Tsk tsk, I’ll thank you to pull your mind out of the gutter!

As the state has been experiencing drought conditions for quite a few years, there were many loud cheers when the heavens broke and started drenching us with rain over the winter months.

And when they did it again in the beginning of spring, we still cheered.

And in the second month of spring, when we were still being kept rather soggy by the skies, the cheers weren’t quite so enthusiastic…but they were still there.

We’re now at the arse-end of November and we’ve had only ONE day that’s topped 30 degrees C (that’s 86 degrees F to you Northerners), the rest of the time the temperature has wavered around the 20 degree C (68 degree F) mark. And since I need to wake up at 4:30am in the morning to get ready and commute to work, this means that only 3 weeks from the beginning of summer, I am STILL defrosting my windshield in the morning and cursing the skies.

So how am I coping with this unseasonal weather?

Well, I don’t know how my fellow Melbournians feel about it all, but personally I’m over the soups and stews that sustained me over the colder months, and I’m aching for the fruits that only grace us at this time of the year so that I can enjoy their bounty many times over before they disappear again.

As I had some pineapple left over after making the dried pineapple baskets (thanks again to the King of Fruit growers for sending me a box of these much loved fruits!), I decided that I’d make a nice soft jelly as dessert for a dinner party that the olds were holding. Perfect, since there are quite a few crowns and dentures holding them together – I figured that a soft, barely sweet dessert made with the acidity of pineapple would hit the spot.

However – before we venture any further – did you know that you can’t actually make a gelatin-based jelly using fresh pineapple?

You see, pineapple contains an enzyme called bromelain which actually breaks down protein. While this makes fresh pineapple juice fabulous for being used in a meat marinade as it will tenderize the protein…when used with gelatin, it will break it down so you’re left with nothing but pineapple soup!

The trick here is that the pineapple needs to be diced quite small and then simmered until it is completely soft. This cooking process will actually denature the enzyme responsible for potential mischief, leaving you to complete your journey to jiggly joy unhindered.

Well, relatively so. Even with the cooking process, this dish is best created and served within 24-48 hours as after that point, the little bit of enzyme left in the pineapple will begin to reverse the process of liquid to solid and leave you with mushy despair.

If you have access to fresh, ripe pineapple and you’re looking for a dessert which is light on the palate, then I would like to humbly suggest that you give this a try. The pineapple does retain some of its texture and fresh flavour despite the cooking, and it’s mild acidity is a lovely counterbalance to the creaminess of the panna cotta – so that the two sit harmoniously side by side!

That, and it’s a little way to bring some sunshine inside when you’re feeling despondent about the never-ending rain :)

Pineapple Jelly w/ Vanilla Panna Cotta

Pineapple jelly ingredients:
1 large pineapple, peeled and diced into 1cm pieces
125ml fresh lemon juice
125ml water
80g caster sugar
3-4 cups pineapple juice (any leftover liquid can be set as plain pineapple jelly)
2 tbsp powdered gelatin

Vanilla panna cotta ingredients:
1 1/2 cups milk
1/2 cup double cream
2 1/2 tsp powdered gelatin
1 tsp vanilla extract (or 1 vanilla pod, split in half with seeds scraped into the milk)

1. Mix the vanilla into the milk, then sprinkle the gelatin over the top and leave for 10-15 minutes to ‘bloom’. Then, add to a small pot along with the cream and stir over a low flame till the gelatin has completely dissolved. Simmer for 5 minutes, then remove from heat and set aside.

2. Prepare 6 smallish wine glasses or tumblers (making sure that they are spotlessly clean inside), then share half the panna cotta mixture between them and place in the fridge for approx 1 1/2 – 2 hours or till relatively set (the panna cotta shouldn’t be liquid when you tip the glass sideways, though some bulging is OK).

3. While the panna cotta is setting, sprinkle the gelatin for the jelly over the lemon juice and leave to bloom for another 10-15 minutes. Setting the lemon juice and gelatin aside, pour the remaining ingredients into a pot and boil for 30 minutes, or till the pineapple can be poked through with a skewer with little to no resistance.

4. Once the pineapple is cooked, bring the heat down so that it is just at a simmer then stir in the lemon juice and gelatin and stir till completely dissolved. Then divide the pineapple mixture between the 6 glasses by spooning in the pieces first and then spooning over the liquid till the pineapple chunks are just covered.

5. Allow the pineapple an hour or two to set, then divide the remaining panna cotta between the glasses (gently reheat over a low flame if it has begin to solidify while the pineapple is setting), set in the fridge and leave till they’re ready to be served!

Though there’s enough cream in this dish as it is, I found that some very lightly whipped vanilla cream (just cream whipped with vanilla bean) and a sprinkling of toasted coconut flakes made a tasty (though unecessary) addition to the dish. If you’re wanting to improve the aesthetics of the dish, then it can’t hurt to add a slice of dried pineapple either ;-)

{ 16 comments }

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