What did you cook tonight?

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Kenny H
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What did you cook tonight?

#1001 Post by Kenny H » May 7th, 2018, 8:25 pm

Elliot Steele wrote:
Have to give fellow Berserker, Bryan Chen, the credit for that quiche. Came out great!
Also I forgot to mention, you make slaw like I do. Good knife work. More veg. Lots of oil and acid. In my book it is the calling card of the kind of person who perfects every condiment.
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What did you cook tonight?

#1002 Post by Elliot Steele » May 7th, 2018, 9:08 pm

Kenny H wrote:
Elliot Steele wrote:
Have to give fellow Berserker, Bryan Chen, the credit for that quiche. Came out great!
Also I forgot to mention, you make slaw like I do. Good knife work. More veg. Lots of oil and acid. In my book it is the calling card of the kind of person who perfects every condiment.
Lol. Have to give that credit to someone else as well. I only did the bagels, gravlax, schmear and fixings, and waffles. Like I said before, our offlines have the best food because everyone knows how to cook.

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#1003 Post by Kenny H » May 10th, 2018, 5:01 pm

Pizza.
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Garlic butter cod and spinach w white wine and lemon.
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What did you cook tonight?

#1004 Post by Elliot Steele » May 10th, 2018, 5:18 pm

Kenny H wrote:Pizza.
AB233519-EA70-4DFF-9055-40415BA5FD3F.jpeg
Garlic butter cod and spinach w white wine and lemon.
BA3FC503-8FF5-453A-B786-62212CA5782B.jpeg
Very nice, Kenny! Waiting for it to get just a bit hotter here to start making those same fish dishes. How do you like the uuni? Is it worth the investment or is it something I can live without if I'm already making pretty good pizzas on my baking steels in the oven? Also, which model do you have?

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What did you cook tonight?

#1005 Post by Kenny H » May 10th, 2018, 7:19 pm

Elliot Steele wrote:
Kenny H wrote:Pizza.
AB233519-EA70-4DFF-9055-40415BA5FD3F.jpeg
Garlic butter cod and spinach w white wine and lemon.
BA3FC503-8FF5-453A-B786-62212CA5782B.jpeg
Very nice, Kenny! Waiting for it to get just a bit hotter here to start making those same fish dishes. How do you like the uuni? Is it worth the investment or is it something I can live without if I'm already making pretty good pizzas on my baking steels in the oven? Also, which model do you have?
I consider it a must have. Uuni pro.
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#1006 Post by Elliot Steele » May 10th, 2018, 8:45 pm

Kenny H wrote:
Elliot Steele wrote:
Kenny H wrote:Pizza.
AB233519-EA70-4DFF-9055-40415BA5FD3F.jpeg
Garlic butter cod and spinach w white wine and lemon.
BA3FC503-8FF5-453A-B786-62212CA5782B.jpeg
Very nice, Kenny! Waiting for it to get just a bit hotter here to start making those same fish dishes. How do you like the uuni? Is it worth the investment or is it something I can live without if I'm already making pretty good pizzas on my baking steels in the oven? Also, which model do you have?
I consider it a must have. Uuni pro.
Hmmm. Going to have to look into this. Might be worth forgoing a couple bottles of wine for pileon

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#1007 Post by Kenny H » May 13th, 2018, 8:23 pm

Fresh asparagus sous vide with garlic and lemon zest to infuse, with miso butter, sous vide egg, lemon zest, dill, parsley.

Image

Porcini risotto with seared asparagus tips and sous vide egg. Risotto cooked with reconstituted porcini/oyster stock fortified with bay leaf, soy, fish sauce, beef bone stock. Finished with truffle butter and fresh grated parmesan, lemon zest, parsley.

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#1008 Post by Elliot Steele » May 14th, 2018, 9:47 am

Kenny H wrote:Fresh asparagus sous vide with garlic and lemon zest to infuse, with miso butter, sous vide egg, lemon zest, dill, parsley.

Image

Porcini risotto with seared asparagus tips and sous vide egg. Risotto cooked with reconstituted porcini/oyster stock fortified with bay leaf, soy, fish sauce, beef bone stock. Finished with truffle butter and fresh grated parmesan, lemon zest, parsley.

Image
Now that is a work of art! Plating is beautiful on that asparagus. So much thought effort went into that risotto too. Definitely a labor of love. Making my mouth water over here [cheers.gif]

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#1009 Post by Kenny H » May 14th, 2018, 11:51 am

Thanks man. The asparagus and herbs are from a local vegetable farm. They are having me do seasonal produce dishes for their Instagram. In return I get their awesome produce. Kind of a cool side story, the eggs are from my neighbor, who was my high school classmate, whose aunt owned and farmed that same vegetable farm but is now retired. I found them on Instagram last year and neither of us knew any connection.
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#1010 Post by Kenny H » May 16th, 2018, 8:08 am

Dashi bowl. Started with a soy/porcini broth fortified with chicken thigh demi glace then steeped kombu/bonito then added miso/kaffir/mirin/thai chile. An idea here was to crush up those crispy shallots you get at asian groceries and mix that with sesame seeds for coating. Basically adds all the salt you need too. Wild rice, fresh local asparagus.

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#1011 Post by Chris Blum » May 16th, 2018, 9:03 am

Thai (kinda Panang-ish) scallops.
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#1012 Post by Bill Tex Landreth » May 16th, 2018, 9:14 am

Kenny H wrote:Dashi bowl. Started with a soy/porcini broth fortified with chicken thigh demi glace then steeped kombu/bonito then added miso/kaffir/mirin/thai chile. An idea here was to crush up those crispy shallots you get at asian groceries and mix that with sesame seeds for coating. Basically adds all the salt you need too. Wild rice, fresh local asparagus.

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#1013 Post by Kenny H » May 19th, 2018, 1:45 pm

Liver.

Asian fusion style chicken livers w garden baby arugula, garden chive blossoms, and garden spring pea blossom and tendrils. These were seared on cast in duck fat after drying and sprinkling w salt pepper fresh ground garam masala and AP flour. Pulled livers and made sauce by adding chicken demi glace(from a teriyaki lemongrass chicken thigh sous vide), tamarind, and truffle butter, to the fond. The veg is all cold weather stuff in our garden, but serve as wonderful pops of freshness and flavor in this format.

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#1014 Post by scamhi » May 20th, 2018, 8:03 am

Kenny H wrote:Thanks man. The asparagus and herbs are from a local vegetable farm. They are having me do seasonal produce dishes for their Instagram. In return I get their awesome produce. Kind of a cool side story, the eggs are from my neighbor, who was my high school classmate, whose aunt owned and farmed that same vegetable farm but is now retired. I found them on Instagram last year and neither of us knew any connection.
Kenny H your food is beautiful. What is the instagram acct for the vegetable farm?
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#1015 Post by Kenny H » May 20th, 2018, 8:24 am

scamhi wrote:[

Kenny H your food is beautiful. What is the instagram acct for the vegetable farm?
@crookedcreekiowa

Thanks Suzanne!
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#1016 Post by Brian Tuite » May 20th, 2018, 8:00 pm

Tri-tip low and slow then an 800° sear.

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#1017 Post by Kenny H » May 21st, 2018, 2:56 pm

Tuites has the meats! And you just did reverse sear I thought you liked forward sear? ;-)
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#1018 Post by Brian Tuite » May 21st, 2018, 4:40 pm

Kenny H wrote:Tuites has the meats! And you just did reverse sear I thought you liked forward sear? ;-)
I smoked it on the Egg over oak @190°, pulled the meat when it hit 135°, wrapped it and threw in in a cooler until dinner time. Cranked up the Egg to 800° and charred the outside over the flame. Can’t do reverse on the Egg as it will never cool down and you won’t get the smoke infusion. I get where you were going though. [cheers.gif]
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#1019 Post by Viet Ly » June 7th, 2018, 9:17 am

Elliot Steele wrote:
Brandon R wrote:Helluva spread, Elliot. Of all the great things in the pictures, I'm extremely impressed at the knife work someone employed with those sliced tomatoes!
Haha. Yeah, that would be the work of a nice sharp Global knife. I'm a stickler for thin sliced tomatoes. Hate when you get a bagel that has a slice of tomato the thickness of a steak. Just ruins the overall bite. I'm more impressed by my lox slicing "skills". That wasn't particularly easy as far as knife work goes.
First time popping into this thread. Now I know why Fred and Jen told me you were someone I had to meet. Upthread I saw an awesome roast chicken (one of my favorite things to cook). I prepare it similarly, Mary's organic free range air chilled chicken, spatch cock and then dry brine (learned from Cafe Zuni recipe). I knew baking soda helps with browning (Modernist carrot soup, Serious Eats grilled shrimp) but never incorporated it with my chicken! Will definitely employ that method next time, thanks for the tip! I also have a baking steel that I leave in my oven, but two? That oven temp must be super stable.

Then I scroll down, and we have the same knife too. Nice knife work, I agree... slicing that fish evenly is tough. I used to sharpen my knives regularly. Those knife skills are reminding me that I need to get back into that habit.

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#1020 Post by Paul Bacino » June 7th, 2018, 2:00 pm

Image

Diver scallops ( Hudson Bay )/ lemon garlic sauce under a cauliflower mash/ Asparagus

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#1021 Post by Jason Hagen » June 11th, 2018, 4:26 pm

Paul Bacino wrote:Image

Diver scallops ( Hudson Bay )/ lemon garlic sauce under a cauliflower mash/ Asparagus
How did you make the sauce to get that color?

Looks really yummy BTW.

J

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#1022 Post by Kenny H » June 11th, 2018, 7:32 pm

I'm impressed by those asparagus Paul. Your patch or local grower?
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#1023 Post by Brian Tuite » June 11th, 2018, 8:21 pm

4-1/2hrs over Mesquite and Applewood @200°

[resizeableimage=800,600]https://image.ibb.co/bRSMf8/4_B6_B2_A30 ... _D98_C.jpg[/resizeableimage]
[resizeableimage=800,600]https://image.ibb.co/fe7Xno/C8_D52_D4_A ... 751_A1.jpg[/resizeableimage]
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#1024 Post by Paul Bacino » June 12th, 2018, 5:03 am

Jason Hagen wrote:
Paul Bacino wrote:Image

Diver scallops ( Hudson Bay )/ lemon garlic sauce under a cauliflower mash/ Asparagus
How did you make the sauce to get that color?

Looks really yummy BTW.

J
Carbon Pan..sear scallops in grapeseed oil ( add and wipe pan ) sear one side heavily, just before flipping, add butter then garlic.. flip scallops add lemon juice.. the pan is now off heat.. serve

Cheers Doc

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#1025 Post by Bob Kot » June 18th, 2018, 5:54 am

Chicken Cacciatore – E molto saporito

Ingredients:
• 2 tablespoons extra virgin olive oil
• Whole chicken breasts (bone in) 2-3 lbs.
• 1 –1 ½ cups, chopped onions
• 2-3 medium carrots, sliced into coins
• 2 celery stalks chopped
• 1 green pepper, sliced lengthwise and then slice lengthwise sections in half
• 1 red pepper, sliced lengthwise and then slice lengthwise sections in half
• 6 cloves of garlic – minced
• 1 – 2 cups sliced baby bella mushrooms
• 2 – 28oz cans – Cento San Marzano peeled tomatoes. Puree tomatoes with immersion blender.

Spice mixture – combine all spices and grind for 20 seconds in spice grinder.
• 1 teaspoon oregano
• 2 teaspoons basil
• 2 teaspoons rosemary
• ½ teaspoon black peppercorns
• 1 teaspoon savory
• 1 teaspoon fennel
• 2 teaspoons cumin
• 2 teaspoons coriander

Preparation:
1. Pour olive oil in pot, heat for a 1-2 minutes at medium high. Sprinkle top of chicken breast with salt and pepper. Place top of seasoned chicken breast on surface of pot for 4-5 minutes. Flip chicken over and cook the same amount of time. Remove chicken and put on plate for further cooking.

2. Put onions, carrots and celery into pot at medium. Add additional tablespoon olive oil if necessary. Sauté
vegetable mixture for 4-5 minutes. Combine mushrooms and peppers with vegetable mixture and
cook and additional 4-5 minutes. Add garlic last and cook for another minute.

3. Combine spice mixture and red wine into container with peeled tomatoes. Puree mixture with immersion
blender. Add puree mixture into pot and stir. Put chicken back in pot. Low simmer cook mixture for 60
minutes or until chicken is tender.

4. Once cooked, remove chicken and strip meat, bones and skin and put back in pot. Discard bones and skin.

5. With serving spoon, ladle chicken cacciatore over pasta, rice etc.

Note: Recommend you cook a day before as that gives the cacciatore the opportunity for the flavors to integrate.

Prep and cooking time – approximately 2 hours.
Servings: 8-10 portions

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#1026 Post by Brian Tuite » June 21st, 2018, 7:55 pm

Chicken Tacos w/Guacamole, green onion, salsa verde and daikon radish sprouts over hatch green chili tortillas.

[resizeableimage=800,600]https://image.ibb.co/iytM0T/6121_EF51_D ... _E8_F0.jpg[/resizeableimage]
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#1027 Post by Kenny H » June 21st, 2018, 8:05 pm

Brian Tuite wrote:Chicken Tacos w/Guacamole, green onion, salsa verde and daikon radish sprouts over hatch green chili tortillas.

[resizeableimage=800,600]https://image.ibb.co/iytM0T/6121_EF51_D ... _E8_F0.jpg[/resizeableimage]
CaliMex fusion at its best. I am a fan of all things green sauce, very nice. Have you made a chilean pebre? Try it!
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#1028 Post by mike pobega » June 24th, 2018, 11:35 am

My love affair with tomato-less pasta creations continues on and on....Fresh tagliatelle with zucchini flowers and burrata.
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#1029 Post by TimF » June 28th, 2018, 6:26 pm

BBQ pork belly buns
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#1030 Post by Kenny H » June 29th, 2018, 9:37 pm

Fresh english spring peas from our garden and some snapper.
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#1031 Post by Brian Tuite » June 29th, 2018, 10:26 pm

Kenny H wrote:Fresh english spring peas from our garden and some snapper.
CF9BA200-E8C4-40CE-981C-6FE606F0D67D.jpeg
Gorgeous!

Tonight Scott Brunson and his better half came over for dinner and wine. We grilled some Flannery Wagyu New Yorks, grilled Ceasar Salad and Roasted Russet Wedges. I made an oregano chimichuri for the meat. Sorry no pics, I think Scott took some though.
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#1032 Post by Robert M yers » August 4th, 2018, 4:37 pm

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Here’s my wife’s go at Zuni chicken. Everything was spot on except the croutons...(which is a highlight) chicken was actually as good than at the restaurant 3 weeks ago. Our croutons/stuffing at the bottom wasn’t quite moist enough so we’ll have to adjust that next round.
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#1033 Post by AlexS » August 4th, 2018, 4:45 pm

That is one heck of a nice looking plate of chicken there, Robert...

*drooling*
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#1034 Post by Andrew Kotowski » August 5th, 2018, 7:37 am

I clearly need to work on my plating skills to keep up with this crowd :D

Happy to finally be back in the US, with the first of several grills now at the house. Pic of sockeye and a thin king belly slice that I cooked on foil, indirect, with a couple of chunks of pecan on charcoal. Lightly coated the salmon with olive oil and then used a mix of brown sugar, smoked paprika, salt, pepper, thyme and a shot of cayenne. If you use the rub, make sure to mix the ingredients ahead of time, as the brown sugar will melt and slide off if you layer the ingredients (voice of experience).
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#1035 Post by Brian Tuite » August 5th, 2018, 7:41 am

Andrew Kotowski wrote:I clearly need to work on my plating skills to keep up with this crowd :D

Happy to finally be back in the US, with the first of several grills now at the house. Pic of sockeye and a thin king belly slice that I cooked on foil, indirect, with a couple of chunks of pecan on charcoal. Lightly coated the salmon with olive oil and then used a mix of brown sugar, smoked paprika, salt, pepper, thyme and a shot of cayenne. If you use the rub, make sure to mix the ingredients ahead of time, as the brown sugar will melt and slide off if you layer the ingredients (voice of experience).
My Wife made Salmon last night as well. Dusted wth Paul Prudhomme’s Blackened Redfish Magic, grilled and served over a salad of Baby Spinach, Candied Pecans, Strawberries and Crumbled Blue Cheese with a Raspberry Vinaigrette. Sorry no pic.
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#1036 Post by Brandon R » August 6th, 2018, 11:10 am

On Saturday night: scratch-made pappardelle pasta with clams (garlic, anchovy, white wine, parsley, a touch of butter). The pasta wasn't the right shape, but the kids "helped" and wanted thicker pasta. It was darn tasty. I like this current mix for the pasta: 2 cups AP flour, 1.5 cups semolina, 5 eggs. Kneading that sucker for 10 full minutes really gets the heart rate up! The wine (drunk and used in the pasta) was a 2017 Quinta das Arcas Vinho Verde Arca Nova.
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#1037 Post by David K o l i n » August 6th, 2018, 12:19 pm

A couple of nights ago, grilled chicken hearts, a zucchini blossom and goat cheese frittata and a fresh corn and crowder bean succotash (no photo). Tonight, a green olive focaccia and fresh sasame noodles with veggies.
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What did you cook tonight?

#1038 Post by cjsavino » August 6th, 2018, 4:03 pm

Tomato tart, fresh from the garden tomatoes
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What did you cook tonight?

#1039 Post by Kenny H » August 8th, 2018, 10:09 am

cjsavino wrote:Tomato tart, fresh from the garden tomatoes
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flirtysmile

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What did you cook tonight?

#1040 Post by Bill Tex Landreth » August 11th, 2018, 12:29 pm

Extra hot green chile from Hatch
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What did you cook tonight?

#1041 Post by Kenny H » August 11th, 2018, 1:59 pm

Bill Tex Landreth wrote:Extra hot green chile from Hatch
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yessssssss. man i love hatch.
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What did you cook tonight?

#1042 Post by Kenny H » August 11th, 2018, 2:00 pm

Som tam ceviche.
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What did you cook tonight?

#1043 Post by cjsavino » August 11th, 2018, 5:38 pm

This was soon to go over pasta, Italian sausage, escarole, white beans.
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Re: What did you cook tonight?

#1044 Post by Brian Tuite » August 12th, 2018, 10:47 pm


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Bob Wood - 1949-2013 Berserker for eternity! RIP

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Re: What did you cook tonight?

#1045 Post by Kenny H » August 14th, 2018, 6:36 pm

Nice Brian! Skirt on coals is the best.
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Re: What did you cook tonight?

#1046 Post by Kenny H » August 14th, 2018, 6:37 pm

Garden gazpacho.
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Re: What did you cook tonight?

#1047 Post by Sherri S h a p i r o » August 16th, 2018, 5:21 am

Kenny, that gazpacho looks insanely delicious!!!

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Re: What did you cook tonight?

#1048 Post by scamhi » August 16th, 2018, 5:24 am

pan seared wild salmon, with Rancho Gordo eye of goat beans

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Re: What did you cook tonight?

#1049 Post by Brandon R » August 17th, 2018, 7:59 am

Nice crust on that salmon, Suzanne. What did you drink with it?
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Re: What did you cook tonight?

#1050 Post by scamhi » August 17th, 2018, 7:26 pm

Brandon R wrote:
August 17th, 2018, 7:59 am
Nice crust on that salmon, Suzanne. What did you drink with it?
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this de Moor- didn't love it. too fat, a little sweet and not enough acid
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