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(The Takeout)   Behold, the best cookbook since, well, ever   (thetakeout.com) divider line
    More: Spiffy, Barbecue, copy of Rodney Scott, Rodney Scott's World, good news, barbecue discussion forums, new book, Camp Chef, important component of his rib rub  
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1600 clicks; posted to Food » on 23 Jul 2021 at 11:42 AM (8 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-07-23 10:33:09 AM  
I want ribs.
 
2021-07-23 11:49:09 AM  
Obligatory

i0.wp.comView Full Size
 
2021-07-23 11:57:40 AM  
What subby implies: This will change your life!
What article says: This guy is a pit master with a James Beard award. I'll never be like him so I am becoming a master bar-b-que chef with pellets and some awesome tips from Claire at Life Hacker. Sigh
 
2021-07-23 12:05:19 PM  
As someone who used to live in SC, and has cooked whole hog BBQ a handful of times, I love that not only has Rodney Scott been able to spread his amazing BBQ outside of his much-beloved hidden gem in Hemingway, but that he's getting some love and recognition outside of just the pit masters, chef/travel-writers, BBQ freaks, and locals who were basically the only folks that knew of him until recently.  I wish him the best and hope he becomes a household name, as I believe he deserves.  I haven't been to any of his newer branches, but I can't imagine that his food has lost any of its appeal. Will have to pick up his book if I can find it.
 
2021-07-23 12:22:27 PM  
When I have "fark you" cash again, I 'd love this cookbook set.

https://www.amazon.com/Modernist-Cuis​i​ne-Art-Science-Cooking/dp/0982761007
 
2021-07-23 12:40:17 PM  
Smoking is a fairly hands-on, trial-and-error process. Your first brisket cook will taste good, but you'll think it was shiat by your 20th brisket. And that's fine. People like Rodney Scott and Aaron Franklin have mastered the craft and definitely know what they're talking about, but it's all helpful tips and tricks until you figure it out by doing.
 
2021-07-23 12:40:48 PM  
All that being said, pellet smokers...man...it just feels like cheating to me.
 
2021-07-23 12:45:52 PM  
A good basic cookbook to have available are the American Test Kitchen books.  Has some basic recipes and substitutions you can make.  Overall it is a nice reference to have
 
2021-07-23 12:50:35 PM  

Ragin' Asian: When I have "fark you" cash again, I 'd love this cookbook set.

https://www.amazon.com/Modernist-Cuisi​ne-Art-Science-Cooking/dp/0982761007


I managed to snag a copy of Modernist Cuisine at Home, the one volume version for home cooks. It's normally something like $120. But I happened to find it in the clearance section of a bookstore for something like 85% off. I have no idea how/why it was so steeply discounted. The food gods were smiling on me that day.

Anyway, it's awesome, and I got it way before sous vide was really a thing for home kitchens, so it's even more awesome these days.

Like you, I fantasize about the day I can buy the more expensive sets of their books. A day that will likely never come.
 
2021-07-23 12:52:18 PM  

Daedalus27: A good basic cookbook to have available are the American Test Kitchen books.  Has some basic recipes and substitutions you can make.  Overall it is a nice reference to have


The episode of the show where they made a perfect looking brisket with a snake of charcoal in a webber grill was pretty neat.  There was more to it than that but the fact they did it was impressive.
 
2021-07-23 12:53:11 PM  

AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.


My uncles has one of those, and I swear the first time I seen it I thought he was loading rabbit food into it. Year later i said fark that and got a gravity smoker.
 
2021-07-23 12:54:46 PM  

drjekel_mrhyde: AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.

My uncles has one of those, and I swear the first time I seen it I thought he was loading rabbit food into it. Year later i said fark that and got a gravity smoker.


Fixed
 
2021-07-23 12:55:16 PM  

Daedalus27: A good basic cookbook to have available are the American Test Kitchen books.  Has some basic recipes and substitutions you can make.  Overall it is a nice reference to have


Yeah. I have so many of those and a bunch of the ones they sell in the magazine aisle at grocery stores as well (I mean the ones that are like big magazines but aren't their magazines... which I also have a lot of). Like, I may have some sort of ATK addiction.

They contain pretty good, basic recipes for anything. On the one hand, their recipe creation process pretty much guarantees that all of their recipes will work and produce tasty food. On the other, the same process can yield fairly middle of the road food. But like you say, the recipes are easily adaptable for personal tastes.
 
2021-07-23 1:05:17 PM  
Oh yeah?  I think you're forgetting ... The Company Cookbook:

a6.typepad.comView Full Size
 
2021-07-23 1:16:19 PM  

fasahd: What subby implies: This will change your life!
What article says: This guy is a pit master with a James Beard award. I'll never be like him so I am becoming a master bar-b-que chef with pellets and some awesome tips from Claire at Life Hacker. Sigh


Odd part being, every odd numbered blue moon Thursday Claire actually has some useful shiat to say.  The price for that of course is sitting through the other 98.8%
 
2021-07-23 1:19:33 PM  
I'm sure that's a perfectly fine cookbook, but it's no The Nancy Drew Cookbook
Fark user imageView Full Size
 
2021-07-23 1:25:17 PM  

FkYouFkYouFkYou-WhosNext: Daedalus27: A good basic cookbook to have available are the American Test Kitchen books.  Has some basic recipes and substitutions you can make.  Overall it is a nice reference to have

The episode of the show where they made a perfect looking brisket with a snake of charcoal in a webber grill was pretty neat.  There was more to it than that but the fact they did it was impressive.


I've been itching to try that. I did try their drumstick recipe and it was fantastic.
How to Make Grilled Spice-Rubbed Chicken Drumsticks
Youtube QyA1aEoDHJo
 
Ant
2021-07-23 1:45:29 PM  

AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.


Don't care. I want a RecTec RT-700

Fark user imageView Full Size
 
2021-07-23 1:47:48 PM  
FTFA:
but Camp Chef was kind enough to send me a pellet smoker (don't forget to smoke your cream cheese), so I was able to tackle the project on my own.

Stopped reading there.

/Send me free stuff, and I'll do things, too!
 
2021-07-23 2:03:51 PM  
Best cookbook is Joy of Cooking.  Thing is, you need to have multiple editions.  Make sure to call dibs on your dead grandma's copy, so you can get the page-long "about lard" section.  Also, there's a fantastic recipe for chili powder consisting of turmeric and black pepper.  Finish it out with a fresh fruit medley.  First, boil all your fruit  until soft.
 
2021-07-23 2:07:19 PM  

Ragin' Asian: When I have "fark you" cash again, I 'd love this cookbook set.

https://www.amazon.com/Modernist-Cuisi​ne-Art-Science-Cooking/dp/0982761007


$752?  I guess my question is, why is it out of print?  If I published an award-winning boxed set of cookbooks, I'd sell the shiat out of 'em.
 
2021-07-23 2:18:29 PM  
The americas test kitchen cook book is the best ever, followed closely by traditional transylvanian cuisine and my 3ring binder.
 
2021-07-23 2:19:45 PM  
CTRL+F "Food Lab"

No results.

/disappointed
 
2021-07-23 2:38:34 PM  

foo monkey: Ragin' Asian: When I have "fark you" cash again, I 'd love this cookbook set.

https://www.amazon.com/Modernist-Cuisi​ne-Art-Science-Cooking/dp/0982761007

$752?  I guess my question is, why is it out of print?  If I published an award-winning boxed set of cookbooks, I'd sell the shiat out of 'em.


I'm not entirely sure why they are so expensive. However, they are high quality books (I mean the materials, not the contents) with lots of glossy photos. Also, their production was extremely research intensive, which, I imagine plays a role in the price. But even then, they seem more expensive than they should be.
 
2021-07-23 2:39:46 PM  

foo monkey: Ragin' Asian: When I have "fark you" cash again, I 'd love this cookbook set.

https://www.amazon.com/Modernist-Cuisi​ne-Art-Science-Cooking/dp/0982761007

$752?  I guess my question is, why is it out of print?  If I published an award-winning boxed set of cookbooks, I'd sell the shiat out of 'em.


Oh. And, they aren't actually quite that expensive. You can usually find copies for at least $100 less than that.
 
2021-07-23 2:41:07 PM  

FigPucker: CTRL+F "Food Lab"

No results.

/disappointed


Great book.

Also, for beginners I'd recommend Alton Brown's I'm Just Here for the Food and Ruhlman's 20.
 
2021-07-23 3:00:18 PM  

AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.


I thought so too. Then I caved and got one and realized I can make even better BBQ but not having to constantly fuss about with the fire and vents and focus on actual meat temps and flavor profiles. I still prefer my kamado for some things but pellet smokers are the real deal.
 
2021-07-23 3:03:28 PM  

Ant: AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.

Don't care. I want a RecTec RT-700

[Fark user image 850x850]


Those are damn nice, but I just can't get over the cheesy aesthetic of those horn handles.
 
2021-07-23 3:24:04 PM  

phlegmjay: foo monkey: Ragin' Asian: When I have "fark you" cash again, I 'd love this cookbook set.

https://www.amazon.com/Modernist-Cuisi​ne-Art-Science-Cooking/dp/0982761007

$752?  I guess my question is, why is it out of print?  If I published an award-winning boxed set of cookbooks, I'd sell the shiat out of 'em.

I'm not entirely sure why they are so expensive. However, they are high quality books (I mean the materials, not the contents) with lots of glossy photos. Also, their production was extremely research intensive, which, I imagine plays a role in the price. But even then, they seem more expensive than they should be.


https://modernistcuisineshop.com/prod​u​cts/modernist-cuisine $625, but on back order.  2,438 pages and 52 lbs of book.  Must be printed on recycled Wired magazines.  Looks like a multi-generation purchase.  I deem it reasonable.
 
2021-07-23 3:39:46 PM  

foo monkey: Best cookbook is Joy of Cooking.  Thing is, you need to have multiple editions.  Make sure to call dibs on your dead grandma's copy, so you can get the page-long "about lard" section.  Also, there's a fantastic recipe for chili powder consisting of turmeric and black pepper.  Finish it out with a fresh fruit medley.  First, boil all your fruit  until soft.


An ex-girlfriend of mine had an aunt who was one of the original authors. She gave me a first edition for my birthday. I returned it after we broke up. It just seemed not right keep it.
 
2021-07-23 3:46:31 PM  

basscomm: I'm sure that's a perfectly fine cookbook, but it's no The Nancy Drew Cookbook
[Fark user image 690x492]


this one was the favorite of 3yo-me

pictures.abebooks.comView Full Size



Daedalus27: A good basic cookbook to have available are the American Test Kitchen books.  Has some basic recipes and substitutions you can make.  Overall it is a nice reference to have


their joy-of-cooking-esque binder one is a true favorite.

also anything by Pepin, but especially Fast Food My Way is great for beginners. can't think of any specific Bayless title, but his are all great too.

also can't think of any Lidia titles, but tbh I'd just rather watch her on TV she's so endearing and delightful.
 
2021-07-23 3:51:30 PM  
No "Microwave Cooking for One" or the Semen cookbook. Fark I'm dissappoint.
 
2021-07-23 3:55:34 PM  
Huh, just got that for a belated birthday present!
/looking forward to using it
 
2021-07-23 4:13:52 PM  

foo monkey: Best cookbook is Joy of Cooking.  Thing is, you need to have multiple editions.  Make sure to call dibs on your dead grandma's copy, so you can get the page-long "about lard" section.  Also, there's a fantastic recipe for chili powder consisting of turmeric and black pepper.  Finish it out with a fresh fruit medley.  First, boil all your fruit  until soft.


In some of the older editions, there is a wonderful piece about "soufflé potatoes" ( elaborate double-fried Freedom Fries).  It's my favorite passage from The Joy of Cooking.
 
2021-07-23 4:22:12 PM  

BigSquibowski: AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.

I thought so too. Then I caved and got one and realized I can make even better BBQ but not having to constantly fuss about with the fire and vents and focus on actual meat temps and flavor profiles. I still prefer my kamado for some things but pellet smokers are the real deal.


I'm not saying they can't make good food. I just think half the skill is maintaining the fire and temperature.
 
2021-07-23 6:13:47 PM  
Best cookbook i have is a compilation of mom's favorite recipes from 72 years of cooking for family and friends. She made 100 years last week and cant see to cook anymore, but she put together a copy for each of her kids and grandkids 20 years ago, and its kept her recipes alive and well...
 
2021-07-23 6:49:43 PM  

AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.


The best minds of my generation; I've known pellet smokers - not even once.
 
2021-07-23 7:06:40 PM  
How much for one rib?
 
2021-07-23 7:17:48 PM  

kyuzokai: As someone who used to live in SC, and has cooked whole hog BBQ a handful of times, I love that not only has Rodney Scott been able to spread his amazing BBQ outside of his much-beloved hidden gem in Hemingway, but that he's getting some love and recognition outside of just the pit masters, chef/travel-writers, BBQ freaks, and locals who were basically the only folks that knew of him until recently.  I wish him the best and hope he becomes a household name, as I believe he deserves.  I haven't been to any of his newer branches, but I can't imagine that his food has lost any of its appeal. Will have to pick up his book if I can find it.


We were in Charleston back in the spring and made a stop. It was pretty awesome.


And if we're doing a cookbook thread here are some recommendations based on what we have (and off the top of my head since I'm not at home to look at the shelf):

Thomas Keller Ad Hoc/The French Laundry combo (Ad Hoc is awesome for learning technique and recipes are very accessible compared to The French Laundry)
Bouchon Bakery
Momofuku (Just a great read with awesome food)
Momofuku Milk Bar
Brave Tart
Roberta's
Vetri Rustic Italian
Mastering Pasta
Mastering Pizza
Mastering Bread
Zahav
The Israeli Soul
Federal Donuts (for the best chicken sandwich recipe)
Vedge
The Complete Nose to Tail
America's Test Kitchen 2016 (year we bought it)
Ottolenghi Plenty
Ottolenghi Simple
Ottolenghi Flavor
Pierre Herme Macaron

I'm sure there are others I'm forgetting. I'd like to get a copy of The Food Lab, but I swore I heard Kenji was doing a revision so I'll pro ably wait for that.
 
2021-07-23 7:25:17 PM  

Joey Jo Jo Jr Shabadu: kyuzokai: As someone who used to live in SC, and has cooked whole hog BBQ a handful of times, I love that not only has Rodney Scott been able to spread his amazing BBQ outside of his much-beloved hidden gem in Hemingway, but that he's getting some love and recognition outside of just the pit masters, chef/travel-writers, BBQ freaks, and locals who were basically the only folks that knew of him until recently.  I wish him the best and hope he becomes a household name, as I believe he deserves.  I haven't been to any of his newer branches, but I can't imagine that his food has lost any of its appeal. Will have to pick up his book if I can find it.

We were in Charleston back in the spring and made a stop. It was pretty awesome.


And if we're doing a cookbook thread here are some recommendations based on what we have (and off the top of my head since I'm not at home to look at the shelf):

Thomas Keller Ad Hoc/The French Laundry combo (Ad Hoc is awesome for learning technique and recipes are very accessible compared to The French Laundry)
Bouchon Bakery
Momofuku (Just a great read with awesome food)
Momofuku Milk Bar
Brave Tart
Roberta's
Vetri Rustic Italian
Mastering Pasta
Mastering Pizza
Mastering Bread
Zahav
The Israeli Soul
Federal Donuts (for the best chicken sandwich recipe)
Vedge
The Complete Nose to Tail
America's Test Kitchen 2016 (year we bought it)
Ottolenghi Plenty
Ottolenghi Simple
Ottolenghi Flavor
Pierre Herme Macaron

I'm sure there are others I'm forgetting. I'd like to get a copy of The Food Lab, but I swore I heard Kenji was doing a revision so I'll pro ably wait for that.


You and I have similar taste in cookbooks. I have about 4/5 of those, and they are excellent.

I don't know about a revised version of The Food Lab. He has a new book coming out next year. Might you be confusing that for the revised version?
 
2021-07-23 8:16:27 PM  

dryknife: How much for one rib?


got change for a $100?
 
2021-07-23 8:36:52 PM  

dryknife: How much for one rib?


Well, if you believe the Bible, everlasting paradise.
 
2021-07-23 9:12:38 PM  
How to Cook Everything

The Impoverished Student's Guide to Cookery, Drinkery, and Housekeepers

Revolutionary Chinese Cookbook:Recipes From Hunan Province

Claudia Roden, especially
The New Book of Middle Eastern Food
The Book of Jewish Food
Arabesques

Raymond Sokolov, especially
The Cook's Canon
How to Cook
With the Grain
and especially The Saucier's Apprentice (best book for learning and understanding the classic sauces)

For fun:
Fat Duck Cookbook
 
2021-07-23 9:14:21 PM  

anuran: The Impoverished Student's Guide to Cookery, Drinkery, and Housekeepers


Housekeepery.
Farking autocorrect
 
2021-07-23 11:15:39 PM  

phlegmjay: Joey Jo Jo Jr Shabadu: kyuzokai: As someone who used to live in SC, and has cooked whole hog BBQ a handful of times, I love that not only has Rodney Scott been able to spread his amazing BBQ outside of his much-beloved hidden gem in Hemingway, but that he's getting some love and recognition outside of just the pit masters, chef/travel-writers, BBQ freaks, and locals who were basically the only folks that knew of him until recently.  I wish him the best and hope he becomes a household name, as I believe he deserves.  I haven't been to any of his newer branches, but I can't imagine that his food has lost any of its appeal. Will have to pick up his book if I can find it.

We were in Charleston back in the spring and made a stop. It was pretty awesome.


And if we're doing a cookbook thread here are some recommendations based on what we have (and off the top of my head since I'm not at home to look at the shelf):

Thomas Keller Ad Hoc/The French Laundry combo (Ad Hoc is awesome for learning technique and recipes are very accessible compared to The French Laundry)
Bouchon Bakery
Momofuku (Just a great read with awesome food)
Momofuku Milk Bar
Brave Tart
Roberta's
Vetri Rustic Italian
Mastering Pasta
Mastering Pizza
Mastering Bread
Zahav
The Israeli Soul
Federal Donuts (for the best chicken sandwich recipe)
Vedge
The Complete Nose to Tail
America's Test Kitchen 2016 (year we bought it)
Ottolenghi Plenty
Ottolenghi Simple
Ottolenghi Flavor
Pierre Herme Macaron

I'm sure there are others I'm forgetting. I'd like to get a copy of The Food Lab, but I swore I heard Kenji was doing a revision so I'll pro ably wait for that.

You and I have similar taste in cookbooks. I have about 4/5 of those, and they are excellent.

I don't know about a revised version of The Food Lab. He has a new book coming out next year. Might you be confusing that for the revised version?


I knew about the Wok book he's been working on and that was his focus. I swore he has said he intends to update Food Lab though. I could be wrong. Maybe he just suggested he'd like to at some point, but nothing official.
 
2021-07-24 10:15:17 AM  
Simply put, this says it all...

You don't need any special equipment at all other than a grill, a meat thermometer, and another thermometer that can measure your grill's ambient heat. For the low-and-slow stuff, you'll want to maintain your grill at a temperature between 225-250 degrees Fahrenheit. Most of your temperature control can be done via your fuel source and airflow into your grill; Claire Lower from Lifehacker has some great basics for you here,

Calling all Lunas to the white courtesy telephone.


Ant: AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.

Don't care. I want a RecTec RT-700

[Fark user image 850x850]


Neat. Cool. Shiney! "Idiot proof"...
Also, totally unnecessary. I get very good results by learning how to use cheap-ass equipment and a few tricks.
To each their own though.
 
2021-07-24 10:21:45 AM  

AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.


Meh, it is just using "superior" equipment that costs more. My entire contention point (past price point), is I don't want to have to buy some damn pellets or pucks all the time. My inferior, cheap set up will work with chip or chunk. I've had people give me (pruned) fruit tree branches that I dry and take a hatchet to for 5 minutes.
Guess what? It works perfectly, and may I say, with more flavor than store purchased versions.

To each their own...
 
2021-07-24 11:19:52 AM  
Well that doesn't help much with my bear, muskrat, or coon:
images-na.ssl-images-amazon.comView Full Size
 
2021-07-24 4:45:53 PM  

Joey Jo Jo Jr Shabadu: kyuzokai: As someone who used to live in SC, and has cooked whole hog BBQ a handful of times, I love that not only has Rodney Scott been able to spread his amazing BBQ outside of his much-beloved hidden gem in Hemingway, but that he's getting some love and recognition outside of just the pit masters, chef/travel-writers, BBQ freaks, and locals who were basically the only folks that knew of him until recently.  I wish him the best and hope he becomes a household name, as I believe he deserves.  I haven't been to any of his newer branches, but I can't imagine that his food has lost any of its appeal. Will have to pick up his book if I can find it.

We were in Charleston back in the spring and made a stop. It was pretty awesome.


And if we're doing a cookbook thread here are some recommendations based on what we have (and off the top of my head since I'm not at home to look at the shelf):

Thomas Keller Ad Hoc/The French Laundry combo (Ad Hoc is awesome for learning technique and recipes are very accessible compared to The French Laundry)
Bouchon Bakery
Momofuku (Just a great read with awesome food)
Momofuku Milk Bar
Brave Tart
Roberta's
Vetri Rustic Italian
Mastering Pasta
Mastering Pizza
Mastering Bread
Zahav
The Israeli Soul
Federal Donuts (for the best chicken sandwich recipe)
Vedge
The Complete Nose to Tail
America's Test Kitchen 2016 (year we bought it)
Ottolenghi Plenty
Ottolenghi Simple
Ottolenghi Flavor
Pierre Herme Macaron

I'm sure there are others I'm forgetting. I'd like to get a copy of The Food Lab, but I swore I heard Kenji was doing a revision so I'll pro ably wait for that.


maaan, we've been to Federal Donuts at least 2-3 times, and I farking never could convince the wife to order their chicken sanguich. which, I mean, I try not to tell other people what to eat, but we are rarely in the Rittenhouse Sq area, and it takes a farking hour to get there by train or by car, so what's the harm in taking one home? (altho' were it me, I'd've been inhaling the farking thing fresh on the spot)

you already know my feelings on Vedge and Zahav, I think ;-)

last night we were at a "Messican" place my wife's friend chose, here in the NE, and I was thinking about the grilled skrimps but then dude 2 tables over had a ginormous plate of fried whole tilapia delivered, so you can guess what I got. 'tweren't even half-bad, surprisingly juicy and well-seasoned. also some lovely pigeon-peas hiding under(???) that rice, surprise! guacamole was fresh fruity & bright, and all.

Fark user imageView Full Size


they could not make an Old Fashioned ("we're missing one of the ingredients!" - um... sugar? bitters? fruit? ...whiskey?) - and yet they somehow were able to build me a vaguely-passable Negroni??!? (which took some doing, but they were in possession of gin, vermouth, and some Central/South American version of an Amaro, and I have to say I was very nearly pleased with the result!)

Fark user imageView Full Size
 
2021-07-24 6:17:12 PM  

Percise1: Simply put, this says it all...

You don't need any special equipment at all other than a grill, a meat thermometer,

and another thermometer that can measure your grill's ambient heat. For the low-and-slow stuff, you'll want to maintain your grill at a temperature between 225-250 degrees Fahrenheit. Most of your temperature control can be done via your fuel source and airflow into your grill; Claire Lower from Lifehacker has some great basics for you here,

Calling all Lunas to the white courtesy telephone.


Ant: AnotherBluesStringer: All that being said, pellet smokers...man...it just feels like cheating to me.

Don't care. I want a RecTec RT-700

[Fark user image 850x850]

Neat. Cool. Shiney! "Idiot proof"...
Also, totally unnecessary. I get very good results by learning how to use cheap-ass equipment and a few tricks.
To each their own though.


This is one item I would like.  I've tried a couple and they were junk.  In case anyone knows of a simple one that works well...
 
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