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  • pixeltheatre 12:02 am on February 29, 2008 Permalink | Reply
    Tags: , , French Bread, Julia Child   

    Daring Bakers – 5th Challenge: French Bread – The Julia Way 

    One of the exhilarating aspects of being part of the bakerhood that is Daring Bakers, is knowing that youBread Rising become a better baker after each new challenge. There is always a trick or two to pick up, a new way of looking at a process, a new direction to stretch your skills and comfort zone. This challenge proved this once more.

    Hosted by  Breadchick Mary (The Sour Dough), and Sara (I like to cook), we were dared to bake French Bread, the Julia Child way. Well, I’ve baked a lot of bread from scratch, but I have to admit my jaw dropped when I read the instructions. How could a recipe with four (4) basic ingredients take so long!? Eight (8) to nine (9) hours?! Whoa! The bread I usually bake entails one proof/rise, shaping and a second shorter rise. Total time from French Breadkneading to fragrant bread out of the oven: 2.5 hours. My curiosity was piqued. We had been warned so many times in cooking school not to let the bread over-rise, that I was a bit skeptical. Nonetheless, on a quiet Sunday, I got up early and plunged in.

    I’ve always made bread the old fashion way, kneading by hand. Since the option to use an electric mixer was offered with this challenge, I decided to try it that way. Improvement #1: It’s a lot more efficient to make bread this way. The mixer bowl is ideal for the first proofing. A keeper. Next up? Using the oven, with the light on, as the rising chamber. Brilliant! Even better, wrapping the bowl in a towel. That’s how I’ll be rising bread from now on. French Bread

    The whole process was pretty straightforward, just time consuming. I may have gotten a bit impatient at the end. My shaped bread (three ficelles) could have risen a little longer. Still, I was really happy with the final results. I’m not sure I’ll be repeating the whole process in the future, but I’m sure the tricks learned will make my regular method even tastier. Thanks for the challenge, Breadchick Mary and Sara!

    The full recipe is available here.

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    • Molly W. 12:28 am on February 29, 2008 Permalink | Reply

      Well those are certainly cute little loaves of bread you have there.

    • pixeltheatre 12:50 am on February 29, 2008 Permalink | Reply

      Thank you, Molly!

    • Annemarie 1:14 am on February 29, 2008 Permalink | Reply

      Fabulous bread – love your final proofing box. Maybe next time you should commit to the full 9 hours and use your hands, just as the French would. 🙂

    • Big Boys Oven 1:33 am on February 29, 2008 Permalink | Reply

      the cross section of your bread looks incredible, so fantastic!

    • pixeltheatre 1:38 am on February 29, 2008 Permalink | Reply

      Thanks AnneMarie. That final rise never really happened. Didn’t seem to want to go anywhere. Same problem you had, I think.

      Thanks Big Boys Oven. I use a bread knife to make the slashes. You gotta be fast, though… 🙂

    • Amber 9:11 am on February 29, 2008 Permalink | Reply

      Beautiful loaves. Congratulations on completing the challenge. I can’t wait to see what next month brings.

    • marye 10:43 am on February 29, 2008 Permalink | Reply

      The texture looks incredible. Nice job.

    • Joy 11:14 am on February 29, 2008 Permalink | Reply

      I love the golden colour of your loaves – they look lovely.

    • Mary 11:35 am on February 29, 2008 Permalink | Reply

      Your bread looks great! Nicely done!

    • pixeltheatre 2:05 pm on February 29, 2008 Permalink | Reply

      @Amber: Thanks. I look forward to the next one as well.
      @Marye: Tasted great too. Even reheated after being frozen.
      @Joy: Thank you.
      @Mary: Thanks!

    • DawnsRecipes 2:32 pm on February 29, 2008 Permalink | Reply

      Just lovely! I’d expect to see those poking out of a basket at a local bakery.

    • pixeltheatre 2:48 pm on February 29, 2008 Permalink | Reply

      Thanks Dawn!

    • breadchick 10:15 pm on February 29, 2008 Permalink | Reply

      So glad you enjoyed the challenge. Half the fun of DB Challenges is learning new techniques and your breads look fantastic

      Thanks for baking with Sara and I!

    • pixeltheatre 10:45 pm on February 29, 2008 Permalink | Reply

      Thanks Mary. It was fun!

    • Sheltie Girl 7:10 am on March 1, 2008 Permalink | Reply

      You did a wonderful job on your ficelles. Your pictures are beautiful.

      Natalie @ Gluten A Go Go

    • maria~ 11:06 am on March 1, 2008 Permalink | Reply

      Your ficelles are gorgeous! I think they belong in a bakery 🙂

    • Jaime 8:01 pm on March 1, 2008 Permalink | Reply

      your ficelles look great! i agree…w/each challenge we learn a little something new that we take w/us, even if we don’t make the recipe again!

    • Sara 12:10 am on March 2, 2008 Permalink | Reply

      Beautiful bread!

    • JennyBakes 12:44 pm on March 2, 2008 Permalink | Reply

      Ah, you are one of the few to actually make baguettes. I salute you, they look great.

    • Deborah 3:41 pm on March 2, 2008 Permalink | Reply

      I learned some tricks from this challenge as well. Great job!

    • Terry C 2:57 pm on July 20, 2008 Permalink | Reply

      Hi just did the whole thing today all day …
      I had to cut some corners but they still came out great, made two batches 6 baguettes total for a cheese fondue tonight.. couldnt wait the time for them to cool just had to taste one as soon as it was cool enough to handle can’t stop..now..
      wish I could have uploaded the photos for you..
      Thanks for the site to review and do the recipe

  • pixeltheatre 9:34 pm on January 6, 2008 Permalink | Reply
    Tags: , , meatballs, Pigs's feet stew, , , , tradtional recipe   

    Passing on the tradition…Ragoût de pattes de cochon 

    Ragoût de pattesFinally, with craziness of the holidays behind me, I can settle down once more and get my life back on track. It’s nutty – all this hoopla for one day…

    Although I haven’t contributed much to this blog recently, the holidays were all about baking and cooking for me. I went back East to spend the holidays with my mom. It had been a couple of years since I had been to T.O for the holidays, so it was my turn to make the trek. Luckily the weather cooperated and stayed mild throughout my stay. Despite that, I wasn’t in the mood to confront mobs of people in stores this year. Luckily, my shopping excursions extended to grocery stores. I was determined this year to learn the technique for making Quebec’s traditional stew of “Ragoût de pattes”, or pigs’ feet stew. Since we were hosting the Christmas dinner, it all got rolled into a week of non-stop cooking and baking. It was great!

    The recipe my mom uses as her base for the stew is from Jehane Benoît, a famous Quebec cook. With a few modifications, we came out with this recipe. (Hint: caramelize your onions and hocks until dark brown for a richer sauce).

    Ragoût de pattes de cochon

    1.5 kg pork hocks
    1 tsp Salt
    1/4 tsp Pepper
    1/2 tsp ground cinnamon
    1/4 tsp ground cloves
    1 pinch Nutmeg
    4 tbsp Butter
    4-6 cups Water
    1/2 cube of chicken stock, dissolved in water above
    1 Cup onions, caramelized
    4 tbsp flour, roasted
    1/2 Cup Water

    Instructions :
    1. Season pork hocks with salaison (salt, pepper, ground cinnamon, cloves and nutmeg)
    overnight .
    2. Caramelized onions in a deep saucepan in 2 Tbsp butter. Remove from saucepan.
    3. In same saucepan, melt 2 tbsp butter and sear well pork hocks.
    4. Add water and dissolved chicken stock cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two
    hours, until meat falls from bones.
    5. Remove pork hocks from saucepan and cool overnight in fridge. Remove/skim congealed fat.
    6. Roast flour in oven until caramel brown (350F).
    7. Remove meat from bone and set aside.
    8. Thicken pork hocks liquid with roasted flour until nice thick consistency. Season with
    salt, pepper (and allspice) to taste.
    9. Add cooked pork meatballs and pork meat and heat thoroughly.
    10. Traditionally served with boiled potatoes.

    Pork Meatballs
    1 lb ground pork, lean
    1 Cup Milk
    1 Cup bread crumbs
    3/4 Cup onion, finely chopped
    1/2 Cup celery, finely chopped
    to taste Salt
    to taste Pepper
    to taste Allspice

    Instructions :
    1. Mix milk and bread crumbs well
    2. Add pork, celery and onions. Mix well.
    3. Add seasoning to taste and refrigerate overnight.
    4. Roll mixture into 1-inch meatballs and fry in a bit of butter until 3/4 cooked.
    5. Add to Ragoût de pattes to complete cooking.

    This was one of the best ragoût we ever made. The key being patience in caramelizing your onions and hocks. The flour should also be dark brown, but not burnt. It took us over an hour to get it the right colour in the oven. But it was well worth the wait… 🙂

    • Léon Eno 8:03 am on December 12, 2009 Permalink | Reply

      I have been searching for this recipe for so long. I’m in my mid 50’s and my father use to make this once a year but he never wrote down anything, he use to make all the great Quebecqois food and now that he as been gone for over 20 years, I have been drooling to have some of these. The closest thing I’ve found is in Montreal, ‘La Benerie’ on Rue Mont-Royal proche de Rue St Denis, but he wouldn’t share his recipe. If anyone is reading this and has the recipes for the following, I’d be so happy if you would email them to me @ enobdaysetc@gmail.com.
      Gortons or Cortons or in english ‘pork scraps’
      Turkey stuffing: Pork, hamburger potatoes & spices, I think their is some clove and or allspice.
      Fèves au lard sans sirop d’érable
      and lastly – Soupe aux pois jaunes

    • Judy 7:34 pm on December 22, 2009 Permalink | Reply

      Thanks so much for publishing this recipe. My father’s family was from St David Canada. My mother was Irish but learned to cook this and my Meme said it was better than hers!!! –

      We use to have this every New Years day. My mother never wrote down the recipe but from what I remember this is how my mother made this…..I always remember my mother worried about burning the flour…but she never did.

      I think I may try this for New Years…..

      Thanks again and enjoy your holidays.

    • Margaret 9:24 am on October 13, 2010 Permalink | Reply

      My mother tore the page from her old Ogilvie Chef Royale cookbook to send it to me when I was a young wife years ago… I am simmering my meat on the stove as I write, because the meat was on sale here and I can freeze it ahead and do the flour bit closer to the holidays.

      The smell in my house is sooooo reveillon memory making… Montreal… fur coats…cigarettes going… cold snowy Christmases in the late 1950’s and 60’s…those were the days… The Ogilvie recipe is very similar to yours except the salt is ‘gros sel’ and there is no chicken broth. It is simply water to cover the well-browned (that is the secret! well-browned!) meat.

      Note: To be a little leaner in the pork, these days I mix pork hocks with some cut up lean pork shoulder I have trimmed of all fat. And skimming the liquid as it comes to a boil gives a clearer broth.

      bon appetit! I am so happy to see this online. I remember years ago wanting Canadian Living to feature this recipe and they never did.

    • Marguerite 10:20 pm on January 21, 2013 Permalink | Reply

      I love ragout de pattes! My grandmother used to put farfadelle pasta (the little bowties), and I clearly remember ragout de pattes de cochon being by all time favorite Christmas meal! Thank you for the recipe, though I’m positive that no recipe will ever amount to be as great as my Mamie’s ;).

  • pixeltheatre 6:23 pm on December 2, 2007 Permalink | Reply
    Tags: , chain-letter, , meme, Q&A   

    Thanks for the meme-ories… 

    Received an invitation this morning from Julius, fellow Vancouverite and Daring Baker, to partake in aWinter day on Gore Street Q&A/meme/blog chain letter. The theme was, natch, food-related. With the weather being so inviting (see pic), I hunkered down inside to move this chain along.

    What were you cooking/baking ten years ago?
    I had recently moved to Vancouver 10 years ago and was living in a small apartment, sporting one of those tiny galley kitchen, with not much counter space. I don’t recall cooking much, or cooking very simply. I had a small tabletop barbecue on my balcony and, this being Vancouver, used that a lot throughout the year. I was not into my baking phase at that time either. I was traveling a lot for my job, taking and teaching night classes. Ramen, and derivative dishes, was often part of my diet…

    What were you cooking/baking one year ago?
    I had taken the Serious Foodie classes at NWCAV at the beginning of the year, which helped a lot with my confidence in the kitchen. (Little did I know at the time I would be enrolled in the Professional Diploma course a year later) I was now making gnocchi, risotto was a way to relax after work and I always had fresh tomato sauce to use on pasta or home-made pizza. I had started to bake once more, mostly cookies and mini cupcakes (see recipe below).

    The snack you enjoy the most:
    At this time of the year: mandarine oranges with cold smarties…But I’m not much of a snacker the rest of the time

    A culinary luxury you would indulge in if you were a millionaire:
    A small but complete commercial kitchen space; pastry course at the C.I.A.; a cooking vacation around the world.

    What do you bake the most?
    Home-made pizza

    Five recipes you know by heart:
    Shrimp risotto, tarte au sucre, linguine al vongole (baby clams), barbecued rack of lamb, buffalo chicken wings

    One thing you cannot/will not eat:
    I love dim sum, but I can’t bring myself to eat anything involving fish paste. The chicken claws are a close second…

    Favourite culinary toy:
    My Victorinox 8″ chef knife

    A must on your “last meal” menu:
    Lamb, barbecued either in rack format or shawarma or kebab, with tatziki.

    Happy food memories:
    My mom’s tourtière and ragoût de patte (pigs’ feet stew). Real Québec comfort food, ideal on a winter’s day (like today) …Which I will get to taste once more over the holidays…hum…

    Chocolate Mini Cupcakes

    8 oz cream cheese
    ½ cup sugar + pinch of salt
    1 egg
    1 package (1 cup) mini chocolate chips

    Cream cream cheese and sugar. Add egg and mix well. Add chocolate chips.

    1 – ½ cups flour
    1 cup sugar
    ¼ cup cocoa
    1 tsp baking soda
    ½ tsp salt

    Combine these five ingredients in a large bowl

    1 cup water
    ½ cup vegetable oil
    1 tbsp white vinegar
    1 tsp vanilla

    Combine these four ingredient well in a small bowl. Blend into dry ingredients. Mix well.

    Fill mini baking cups to ¾ and top with a dollop of the cream cheese mixture. Bake at 350F for 15-18 minutes. Freezes well.

    • Julius 9:43 pm on December 10, 2007 Permalink | Reply

      Hi LizG,

      Thanks for writing out the meme.

      It’s always great to read about other fellow bloggers. Gotta try cold smarties and Mandarin oranges sometime. 🙂


  • pixeltheatre 8:56 pm on October 23, 2007 Permalink | Reply  

    Pop goes the schnitzel! 

    German meat producers Toennies has announced they have successfully developed aSchnitzel schnitzel that can be cooked in a toaster. The product wil be introduced in German supermarkets in 2008. Other countries will follow later on. Story from Taste.com.au. (Photography by Ben Dearnley)

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  • pixeltheatre 4:07 pm on October 19, 2007 Permalink | Reply  

    Retro Recipe Challenge #9: Québec’s traditional sugar pie recipe 

    This challenge called for a recipe with sugar. What better representative for this than my home province’s famed Tarte au sucre. I dug into my oldest cook book (publ. 1955) for this one. Jehane Benoît was Québec’s Julia Child of the mid-1900 to mid 1980’s. She was the dean of Québec cuisine. I inherited this book from my mom and have been carting around since the 80’s. I had never actually done any recipes from it until now. To keep the whole challenge as retro as possible, I also did Mme Benoît’s dough recipe for the crust. This will be a keeper as it turned out to be quite flaky and quick to do. Who knew?!… Here is the translation of both recipes, in the same format as they appear in the book:

    Hot Water Pie Dough
    1 – Put in a bowl 1/2 cup of fat or vegetable shortening. Add 1/4 cup of boiling water. Beat until creamy
    2 – Sift together 1-1/2 cup of pastry flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt
    3 – Add liquid ingredients to sifted ingredients. Mix until all form a soft ball. Cover and store in refrigerator 1 hour. Use for any type of dough.
    4 – For a richer dough, beat 1 egg with the water and shortening.

    Sugar pie recipeSugar Pie
    1 – Cover an 8-inch pie plate with dough. Spread with 1/2 inch of brown sugar or maple sugar. Wet with 3 tablespoons of cream or milk; dot with a few small dices of butter.
    2 – Cover, to taste, with a few strips of dough and bake in a 400F oven for 35 to 40 minutes.

    The results (picture below) were quite good, despite my fear that it would taste way too sweet. I have another quick recipe I usually use when making this dessert. It’s more on the caramel-creamy side, compared to this one. It’s one of my stand-bys when invited to dinner, and goes really well “à la mode”.
    Sugar pie
    Quick Sugar Pie
    (Recipe: courtesy of Mme Paquin, Trois-Rivières)
    1 cup of brown sugar, packed
    1/2 cup whipping cream
    1 tablespoon flour

    Mix ingredients in bowl. Throw in a frozen pie crust and bake at 400F for 30 minutes. Serve with vanilla ice cream. It tastes even better cold, the day after. 🙂

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    • Sue 12:32 pm on October 21, 2007 Permalink | Reply

      Ça, c’est en plein la recette de ma mère. Elle aussi avait ce fameux livre ! C’est ma conception d’une tarte au sucre. Ciao

    • pixeltheatre 4:31 pm on October 21, 2007 Permalink | Reply

      Aye, c’est de l’histoire, hein?… C’est incroyable l’influence que cette femme a eu sur notre cuisine.

      Merci pour ton commentaire, Sue! 🙂

    • BC 5:10 am on October 23, 2007 Permalink | Reply

      I’ve never cooked sugar pie – it scares me a little but I’d love to try a piece. I have a recipe booklet of Jehane Benoit for cooking lamb and it is fantastic.

    • pixeltheatre 9:01 pm on October 23, 2007 Permalink | Reply

      It’s actually really easy to do. The quick recipe I have here is very straightforward. Then again, living in Ottawa, you should cross into Gatineau and visit a St.Hubert BBQ restaurant. They serve a wicked sugar pie!

      Cheers and thanks for posting, BC! 🙂

    • Dolores 9:57 pm on November 1, 2007 Permalink | Reply

      Thanks for this contribution to RRC9 — and for introducing me to Jehane Benoit. I’ve done a bit of research… she’s clearly a fascinating woman with a wealth of culinary knowledge I’m going to tap into.

    • Julie 10:06 pm on November 2, 2007 Permalink | Reply

      It does sound sweet, but that’s what the challenge asked for! It sounds very appealing!

    • melyndahuskey 2:12 am on November 3, 2007 Permalink | Reply

      Sugar pie is a term of endearment in our house–who knew that it was also a famous speciality of Quebec? I’m going to have to try it, so everyone has a point of reference for the pet name from now on!

    • Laura Rebecca 10:21 am on November 3, 2007 Permalink | Reply

      I love that you reminded us that simple recipes can turn out fantastic desserts! (Definately need to be reminded of that after the last Daring Bakers challenge…)

      Great job & thank you for participating in the RRC!

    • pixeltheatre 12:57 pm on November 11, 2007 Permalink | Reply

      @Dolores: Thanks for hosting the RR #9. It was great fun to do.

      @Julie: It certainly fulfilled the sweetness requirement 🙂

      @melyndahuskey: Let me know how it turns out…

      @Laura Rebecca: It’s nice to have a quick recipe to whip up in emergencies…Thanks for the post!

    • gourmandemodeste 1:06 pm on November 21, 2007 Permalink | Reply

      Salut je viens de découvrir ton blog, il est super! J’ai googlé pour des vieilles recettes de Jehane Benoit et il n’y en a pas tant que ça sur le web.

    • pixeltheatre 9:25 pm on November 27, 2007 Permalink | Reply

      Merci Gourmandemodeste! J’aime également vraiment ton site. Il est important, je crois, de revisiter ns souches culinaires de temps en temps…Il y a là des bonnes leçcons à revoir…

    • Mike 11:54 am on December 9, 2007 Permalink | Reply

      Although I don’t miss the Quebec winters, there is no Tarte au Sucre or Poutine in Arizona. Thanks for the reciepe.

    • pixeltheatre 11:16 am on December 11, 2007 Permalink | Reply

      You’re welcome, Mike! Thanks for dropping by…

    • Canusa Foodie 11:26 am on December 11, 2007 Permalink | Reply

      Mmmmm Sugar Pie. My favourite as a child. My co-worker’s husband is of French Canadian heritage and we are going to be sharing this old fav on the weekend!
      Q: Anyone have a source in USA for the great Fromage en grains that is used in poutine? I miss it so and engorge myself during every return visit to the Gaspe. Merci!

    • Marty 12:39 pm on February 12, 2008 Permalink | Reply

      Here is a website of a creamery in Wisconsin who delivers throughout the USA and they have cheese curds as well. http://www.westbycreamery.com

    • pixeltheatre 4:37 pm on February 12, 2008 Permalink | Reply

      Thanks for the tip, Marty. Now, I’m envious. I wish I could find it here in Vancouver…

    • Kaja 4:10 pm on December 24, 2008 Permalink | Reply

      Sugar pie is great. my family recipe calls for eggs and maple but i will have to try this one too.

    • Paul 9:04 pm on December 25, 2008 Permalink | Reply

      Salut de Chicago! It is Christmas and I just made sugar pie for dessert. My alltime favourite is from Cochon Dingue in Quebec. I have tried to replicate it different times – not quite there, but I think I’m getting close! . I shall have to try your version of this wonderful dessert too. As for poutine, I sometimes do the fast food version by 1. picking up cheese curds from a local store and 2. go through the McDonald’s drive-thru and get some really hot fries, then 3. drive home quickly where my wife has hot gravy waiting…and then put it all together. It’s a wonderful taste of Fast Food Quebec at it’s finest!

    • Kristy 1:11 pm on September 15, 2009 Permalink | Reply

      we went to Le Cochan Dingue a couple of years ago, and I LOVED the sugar pie there…..is this recipe the similar? I’ve tried to make a few different recipes and they are not close to their sugar pie!

      • pixeltheatre 8:12 am on October 11, 2009 Permalink | Reply

        Hi Kristy,

        There are so many variations of this dessert. Some are sugary, some more on the creamy side, and some even on the gelatinous side. It’s very versatile.

    • Louise 6:30 pm on October 10, 2009 Permalink | Reply

      Growing up French Canadian there was never a special occassion with out sugar pie. I still make it and when I have guests that are not French they all want to try it. Most love it, who dosn’t like a sweet pie like that. In fact I am going to go make one for Thanks Giving dinner.

      • pixeltheatre 8:10 am on October 11, 2009 Permalink | Reply

        Thanks for stopping by, Louise. For all its simplicity, sugar pie remains one of my favourite dessert. 🙂

    • Michelle Lemhouse 3:17 pm on June 10, 2010 Permalink | Reply

      Does anyone have a recipe for sugar pie that has oatmeal as an ingredienta? That is how my mother always made it and only at Christmas. Unfortunalety I did not get the recipe before she passed away two years ago. I have no idea where she got this recipe, but my it’s my favorite dessert. Any one out there know of this? Thanks.

    • Jesster 11:10 am on May 13, 2011 Permalink | Reply

      Salut a vous tous, j’adore votre blog !!!
      Je suis demenage en Californie depuis peu et je cherche deserperement du fromage en grain frais pour faire de la poutine et faire decouvrir ce petit bonheur a mes nouveaux compatriotes. Avez-vous des idees de ou aller ou comment faire ??


    • buttertartbliss 9:22 am on November 4, 2012 Permalink | Reply

      Thanks for this great blog post, I especially loved the pics of Ms Benoit’s cookbook and her recipe. I found your post while looking for sugar pie/tarte au sucre recipes to compare to butter tart fillings. I’m trying to trace the origin of the butter tart, which is believed to originate in Canada. Some theorize it evolved from tarte au sucre, so it’s great to get this early recipe, thanks! Also, that’s an interesting pastry recipe, I’ve never seen one that uses boiling water before, usually it’s ice water!

    • http://tinyurl.com/chiapage14765 9:37 am on February 3, 2013 Permalink | Reply

      Your personal posting, “Retro Recipe Challenge #9:
      Québecs traditional sugar pie recipe Bits ‘n Bites” ended up being well worth commenting here! Only needed to point out you actually did a tremendous job. Thanks -Jacquelyn

    • joann fabrics in store coupons printable 2012 12:04 am on May 22, 2013 Permalink | Reply

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