วันจันทร์ที่ 26 ธันวาคม พ.ศ. 2554

Chili! Mouthwatering, Meatless Recipes

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Southwest food expert Robert Oser takes you on an enthusiastic exploration of meatless American chili and inspired new chili combinations, as well as vegetarian chili- style dishes from around the world. Whether you'd rather have just a mild kick or a full-blown chile explosion, there's a chili recipe to match your every whim and passion. The healthful aspects of chilies, from their vitamin C and A content to their ability to aid digestion and purify the blood, can't be beat!


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Pro at Cooking - Episode 4 - Dave's Mouthwatering Chili Video Clips. Duration : 6.70 Mins.



Hey. Episode 4 is out. I make the world's best chili. It is definitely mouthwatering. If you can cook this shiit, then you deserve a new "Pro at Cooking" shirt. ( www.noobstore.com ) The other Red Ring of Death :) www.proatcooking.com Ingredients: * 1.5 pounds beef, in 1 inch cubes (chuck or sirloin is ideal). * 1 pound extra lean ground beef. * 0.5 pounds pork chop, in 1 inch cubes. This better be the best pork chop you can find. I like my meat chunkier so I won't put up with ground pork. * 4 cloves of garlic, finely chopped like in the show. * 1 large onion, finely chopped. * 1 poblano pepper, diced. reen bell pepper will do if you are all about amateur hour. * 1 red pepper. It?s not necessary, but I just like to see some red stuff in my chili. you don't have to like it 'cuz you are a noob. * 2 jalapeno peppers, diced. You don't have to keep all the seeds 'cuz you are obviously a school girl who couldn't handle the heat. * 1 12 oz can beer-lager. Go cheap , dude. * 1 can pinto beans. * 1 can kidney beans. * 1 can diced tomatoes. * 1 can tomato paste. The following spices are purely personal preferences. I feel like a bold flavored chili, so I am gonna use a shit load of these. I highly recommend you to feel free to add or reduce whatever you prefer. I just don't want to hear any crying, and I couldn't care less if you do. * 2 tbsp beef stock. * 1 tbsp dried oregano. * 1 tbsp unsweetened cocoa powder. * 1 tsp AP flour. * 1 tbsp cumin. * 2 tbsp paprika. * 4 tbsp chili ...

Keywords: Dawei, Pro, at, Cooking, with, Dave, Episode, Dave's, Daves, Mouth, watering, Mouthwatering, Chili, lilboi, 630

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วันอาทิตย์ที่ 25 ธันวาคม พ.ศ. 2554

1,001 Best Hot and Spicy Recipes

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The latest addition to Agate Surrey's beloved 1001 series of cookbooks is its hottest ever. The largest and most comprehensive cookbook ever published on this subject, 1001 Best Hot and Spicy Recipes is composed of the very best dishes from author Dave DeWitt's collection of chili pepper–laden recipes. Created from his globe-trotting travels, from colleagues, and from research in authentic, obscure, and out-of-print cookbooks from all over the world, the book is loaded with a huge variety of soups, stews, chilies, and gumbos. It also includes a broad selection of barbecue dishes for the grill, a lengthy list of meatless entrees and vegetable options, and even a surprising array of zesty beverages, desserts, and breakfasts. Recipes are organized according to the region from which the chili peppers come: South and Central America, Mexico, the Caribbean, the United States, Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the very best the world has to offer of great spicy foods, no serious cook should be without this jam-packed trove.


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Beyoncé - 1+1 Tube. Duration : 4.48 Mins.



Music video by Beyoncé performing 1+1. (C) 2011 Sony Music Entertainment

Keywords: Beyoncé, 1+1, Parkwood, Entertainment/Columbia, Pop, beyonce, VEVO

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วันศุกร์ที่ 23 ธันวาคม พ.ศ. 2554

David's Non-Hybrid Organic Hot Pepper Hungarian Hot Wax 30 Seeds per Packet

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  • Days to Maturity: 58 pale yellow, 83 red ripe
  • Easy to stuff and to peel after roasting; thick-fleshed for frying
  • Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point
  • Variety does well at lower temperatures and may even be frost hardy
  • Germination Rate: 90%

David's Non-Hybrid Organic Hot Pepper Hungarian Hot Wax 30 Seeds per Packet Review



Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.


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วันพฤหัสบดีที่ 22 ธันวาคม พ.ศ. 2554

30 Heirloom Hungarian Hot Wax pepper seeds

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  • 100% open pollinated
  • heirloom
  • non-hybrid
  • and Non-GMO
  • Bonus Sample pack of seeds with each pack of seeds purchased

30 Heirloom Hungarian Hot Wax pepper seeds Review



30 Heirloom Hungarian Hot Wax pepper seeds


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Most all salsa canning recipes are a mixture of low acid (peppers, onions, garlic) and high acid foods (tomatoes, vinegar, lime juice). It is important to have an overall high acid salsa mixture when using the water bath canning method. Otherwise the salsa could be susceptible to Clostridium botulinum bacteria, which can result in a deadly salsa.

Selecting tomatoes

30 Heirloom Hungarian Hot Wax Pepper Seeds

The ripeness and type of tomato affects the quality of the salsa. Starting with tomato paste made from Roma tomatoes will result in a thicker salsa. If your salsa is

Overly ripe tomatoes do not make for good canning and salsa. Using poor quality tomatoes can result in premature spoilage of the canned salsa. The salsa will not taste as well.

Selecting peppers

Only use high quality peppers or chilies in your salsa. Don't use over ripe or near spoiled peppers. The resulting salsa will be bad and may spoil in the canning jar.

Substituting of peppers is perfectly ok. You can replace hot peppers such as jalapeno with mild peppers like the Anaheim, Ancho, College, Colorado or Hungarian Yellow Wax peppers or any other mild peppers for a mild salsa. The hotter the pepper the hotter the salsa will be.

Do not increase or decrease the amount of peppers in the recipe. This will adversely affect the overall pH of the salsa and could allow the bad clostridium botulinum bacteria to grow in the canning jar.

Salsa Canning Recipe

Ingredients

8 Finely chopped jalapenos, remove the seeds and inner membrane for a mild salsa
1 Finely chopped habanero that has been deseeded and the membrane removed
4 1/2 pounds, by weight, of tomatoes
2 cups coarsely chopped onions
1 cup coarsely chopped bell pepper (green or any other color)
3 cloves minced garlic
1-2 5 ounce cans of tomato paste (depending on how thick you want your salsa to be)
3/4 cup white vinegar
1/2 cup loosely packed chopped cilantro
1 tsp ground cumin
1 tsp pickling salt
1 tsp cayenne pepper (for mild flavor, leave this out)
1/4 cup lime juice

Finely chop the jalapenos. For mild salsa, slice the jalapeno length wise and scoop out the seeds and the inner membrane using a spoon.

Prepare the fresh tomatoes by removing the skin. Remove the skin by dipping the tomato into boiling water and waiting until the skin splits. This usually takes between 30 and 60 seconds. Move the tomato into cold water and remove the skin.

In a large sauce pan combine all of the ingredients, except for the lime juice. Bring to a vigorous boil and then back the heat off until a gentle boil is reached. Cook for 30 minutes until the desired consistency is reached.

While the salsa is cooking sterilize the canning jars, lids, canning funnel and non metallic spatula. Keep the jars hot since they will be hot packed in a water bath at 140 degrees F.

Remove from the heat and add the lime juice.

Ladle the hot salsa into the canning jars leaving 1/2 inch head space per jar. Remove air pockets with the spatula. Using a paper towel dipped in hot water wipe the rim of each jar clean.

Put a lid on each jar and tighten the ring finger tight.

Process the jars for 20 minutes in a hot water bath. I use a hot water bath canner to process the canning jars since it has a wire basket that keeps the jars off of the bottom of the water canner and makes it easy to lift the jars out of the water bath after the processing time is over. Don't let the jars sit in the hot water longer than the recommended processing time as the salsa could spoil.

Place a towel on the counter top and set the jars on it to cool. Don't use a fan to cool the jars, the jars may break. Once cool, test the seal by pressing down on the lid. The lid should suck down and not pop back up. Move the jar of any lid that pops back up into the refrigerator and use up in the next two weeks.

Recipes For Canning Hot and Mild Salsa

Is it safe to reuse canning jar lid [http://www.canningperserving.com/canning-jar-lid-42.html] after it has been used once to seal a canning jar? Many home canners reuse the lids because they look ok and it saves them money on lids. How safe is this practice? What are the risks in reusing used canning lids?

Learn more on how to preserve your garden's bounty with my free canning and preserving [http://www.canningperserving.com/] mini course.

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วันพุธที่ 21 ธันวาคม พ.ศ. 2554

The Everything Hot Sauce Book: From growing to picking and preparing - all you ned to add some spice to your life! (Everything Series)

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The Everything Hot Sauce Book: From growing to picking and preparing - all you ned to add some spice to your life! (Everything Series) Review



Add some real flavour to foods with the magic of hot sauce! Hot sauce is more than just the red sauce that gets sprinkled on tacos or eggs; it can be a featured player in all kinds of dishes from breakfasts and snacks to cocktails and desserts (that's right, desserts)! Plus, this all-encompassing guide explains the many health benefits of hot sauce like how it can improve digestion, help combat the common cold, battle the blues, and even relieve the pain of arthritis! In "The Everything Hot Sauce Book" readers learn how to grow and cultivate hot pepper plants and how to prepare delicious dishes with hot sauces. With so many scrumptious and spicy meals, it easy to see why readers are ready to get hot for hot sauce.


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Beer Can Chicken Barbecue by the BBQ Pit Boys Tube. Duration : 8.32 Mins.



The BBQ Pit Boys show you how to barbecue up two tender and juicy 4lb. chickens on the grill, Beer Can Chicken Style. And, it's real easy to do. All you need for this barbecue chicken recipe favorite is two cans of beer (or water if you must), salad oil dressing, 1 onion, salt, pepper, and any favorite basting sauce, such as our garlic butter with soy sauce. Fire up your grill to 325-350f, and in as little as 2 hours you will be dancing right along with the roasters, as their tender and juicy meat falls off the bones. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

Keywords: bbq, barbecue, recipes, grill, cooking, food, beer, butt, recipe, chicken, barbeque, grilling, tailgating, grilled, cook, Web

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วันจันทร์ที่ 19 ธันวาคม พ.ศ. 2554

Hot Pepper Seeds - 'Hungarian Wax Hot' Vegetable Seed Packet (50 Seeds)

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Hot Pepper Seeds - 'Hungarian Wax Hot' Vegetable Seed Packet (50 Seeds) Description



The Hungarian Wax Hot is a bright yellow medium hot pepper averages 5 inches in length and turn red when mature.. Fruit are smooth, waxy and taper to a point. Compact plants grow up to 24" tall and are very productive. Early and widely adapted, this is a great all purpose pepper for processing and pickling, good for the home garden! SHU of 750 to 3,000. Suitable for growing in containers. Water regularly, but do not overwater.


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Growing Vegetables : Growing Yellow Wax Peppers Video Clips. Duration : 1.15 Mins.



Yellow Wax Pepper plants produce yellow fruit that is not as hot as other varieties. Learn how to grow Yellow Wax peppers in your vegetable garden in this free video. Expert: Stan DeFreitas Contact: www.mrgt.net Bio: Stan DeFreitas, also known as "Mr. Green Thumb", has experience as an urban horticulturist working for the Pinellas County Extension Service and has taught horticulture at the St. Petersburg College. Filmmaker: Christopher Rokosz

Tags: gardening, growing vegetables, vegetable gardens, how to, video, vegetables, How

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วันอาทิตย์ที่ 18 ธันวาคม พ.ศ. 2554

The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition)

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The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition) Review



225 flavor-packed recipes for vegetables and more from garden or market. Sour, spicy, salty, or sweet… Discover the joy of pickling!
 
Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn’t just about preserving – it’s a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn’t hard – as long as you have this comprehensive volume to guide you. Among the tempting treats you’ll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Gingery Watermelon Pickles, Quick Pickled Baby Corn, Cranberry Ketchup, and much, much more. Whether you’re making a pint of sauerkraut or a peck of pickled peppers, the Joy of Pickling provides all the tools for pickling success!


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วันเสาร์ที่ 17 ธันวาคม พ.ศ. 2554

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

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Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes Review



In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.

Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:

From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives
From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù
From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini
From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping

This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.


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Paella in Italy? Lidia Bastianich Explains Why Tube. Duration : 4.38 Mins.



Listen to the whole interview: www.wnyc.org Lidia Bastianich inspires new respect for food and for the people who produce it in the little-known parts of Italy. Her newest cookbook, Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes, includes recipes from all over Italy, translated for home kitchens.

Tags: leonard, lopate, wnyc, lidia, bastianich, italy, paella, cook, book, wnycradio

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วันศุกร์ที่ 16 ธันวาคม พ.ศ. 2554

2-Pack Citrus Fusion EcoScents Scented Wax Melts - Scented melts with a top note of tree ripened sweet orange essential oil splashed with fiery hot chili pepper. Maximum scent load delivering 120+ hours of fragrance.

Find Deal for $3.95. Selection of EcoScents. 2-Pack Citrus Fusion EcoScents Scented Wax Melts - Scented melts with a top note of tree ripened sweet orange essential oil splashed with fiery hot chili pepper. Maximum scent load delivering 120+ hours of fragrance. For Sale. Save up to 65%

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Cheap 2-Pack Citrus Fusion EcoScents Scented Wax Melts - Scented melts with a top note of tree ripened sweet orange essential oil splashed with fiery hot chili pepper. Maximum scent load delivering 120+ hours of fragrance. Information



  • Made with natural soy wax grown on American farms
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2-Pack Citrus Fusion EcoScents Scented Wax Melts - Scented melts with a top note of tree ripened sweet orange essential oil splashed with fiery hot chili pepper. Maximum scent load delivering 120+ hours of fragrance. Review



Set of 2 Citrus Fusion scented melts. Light and zesty with a fiery finish. Citrus Fusion Scented Melts is a delicious blend of sweet orange, mandarin, tangerine, lime and bergamot with hints of pepper and sweet lily, finishing with and a touch of dry tea leaves and musk. Hands down, our favorite scent!**Warm Weather WarningDelivery trucks get very hot during the summer months. Bring your packages indoors and allow to cool at room temperature before opening. If a melting mishap does occur, it should NOT harm your EcoScents Melts in any way. If melting is a concern, may we suggest EcoScents Fragrance Oils also available on Amazon.


2-Pack Citrus Fusion EcoScents Scented Wax Melts - Scented melts with a top note of tree ripened sweet orange essential oil splashed with fiery hot chili pepper. Maximum scent load delivering 120+ hours of fragrance. Sale Price
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2-Pack Citrus Fusion EcoScents Scented Wax Melts - Scented melts with a top note of tree ripened sweet orange essential oil splashed with fiery hot chili pepper. Maximum scent load delivering 120+ hours of fragrance. Compare Price
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Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid)

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Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid) Review



The updated and revised 15th edition of America's favorite cookbook

The Better Homes and Gardens New Cook Book has been an American favorite since 1930, selling 40 million copies through fourteen editions. This new 15th Edition is the best yet, with hundreds of all-new recipes and a fresh, contemporary style.

Plenty of new chapters have been added to meet the needs of today's everyday cooks, including new chapters on breakfast and brunch, casseroles, and convenience cooking. 1,000 photos accompany this wide selection of recipes, which cover everything from Pad Thai to a Thanksgiving turkey.

  • NEW FEATURES: icons that call out fast, healthy, or classic dishes; an expanded and revised chapter on canning and freezing foods; and new chapters on pizza, sandwiches, wraps, and more
  • Presents more than 1,200 recipes, including 750 brand new to this edition
  • More than 800 helpful step-by-step, how-to images and photos
  • New suggestions for personalizing family dinners, new twists on favorite dishes, and plenty of recipes that yield leftovers you can use again in other recipes

Better Homes and Gardens New Cook Book, 15th Edition covers it all! Completely revised, revamped and updated, this is a must for every kitchen.


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Take a first glance at the all-new 15th edition of Better Homes and Gardens New Cook Book.

Tags: 9780470556863, 0470556862, Cooking, Culinary, Better Homes and Gardens, New Cook Book 15th edition, BHG, New Cookbook, Plaid, Food, Snack, Beverage, Bread, Casserole, Dessert, Meat, Soup, Meal, Baking, johnwileysons

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วันพุธที่ 14 ธันวาคม พ.ศ. 2554

STUDIES ON THE CUTICLE OF THE GRASSHOPPER MELANOPLUS BIVITTATUS (SAY) (ORTHOPTERA: ACRIDIDAE), I. General Properties of the Cuticle; II. Permeability of the Cuticle to Water at Various Temperatures; III. On the Physical Nature of the Transition Region of Insect Waxes

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STUDIES ON THE CUTICLE OF THE GRASSHOPPER MELANOPLUS BIVITTATUS (SAY) (ORTHOPTERA: ACRIDIDAE), I. General Properties of the Cuticle; II. Permeability of the Cuticle to Water at Various Temperatures; III. On the Physical Nature of the Transition Region of Insect Waxes Cheapest


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STUDIES ON THE CUTICLE OF THE GRASSHOPPER MELANOPLUS BIVITTATUS (SAY) (ORTHOPTERA: ACRIDIDAE), I. General Properties of the Cuticle; II. Permeability of the Cuticle to Water at Various Temperatures; III. On the Physical Nature of the Transition Region of Insect Waxes Compare Price
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STUDIES ON THE CUTICLE OF THE GRASSHOPPER MELANOPLUS BIVITTATUS (SAY) (ORTHOPTERA: ACRIDIDAE), I. General Properties of the Cuticle; II. Permeability of the Cuticle to Water at Various Temperatures; III. On the Physical Nature of the Transition Region of Insect Waxes Customer Rating
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