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/MUFFIN GENERAL/ the quest for the blue whale Anonymous 03/09/2023 (Thu) 00:16:27 No. 1472 [Reply]
recipe or brand suggestion for the perfect blueberry muffins? I absolutely adore blue berry muffins
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>>1531 Really? My favorite part of a muffin is the crumbly, buttery top like on a cinnamon sugar one. That's why I like banana chocolate chip ones since they usually have walnuts and crumbles on the top. Blueberry ones are good too though, never seen a cherry muffin.
>>1532 I'm not really used to muffin tops being crumbly or buttery. I can only imagine it being similar to a crumble? Nuts are delicious though. My favorite cake might be Hitler's cake (walnuts and apples)
>>1533 Cinnamon sugar muffins are another flavor that I often have with crumbly tops, maybe check your local baker or grocery store to see if they have one like that.

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Can you cook? How did you learn to cook? Anonymous 02/20/2023 (Mon) 18:59:18 No. 1462 [Reply]
I really want to make tasty healthy meals
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>>1463 thamku for responding much love i will work hard yes but smart
>Can you cook? Yes, I'm competent at preparing most dishes (fish, steak, pasta, veggies, soups) and typically cook almost every day, though that can range from "seared honey-glazed salmon with oven roasted green beans and slivered almonds" to "scrambled eggs and bacon." Not so much at baking, unless it's something out of a box. Although I have made cookies from scratch a number of times, and tried making bread sticks from scratch once or twice. >How did you learn to cook? My parents let me help out with some cooking at a young age, mainly just putting stuff in the oven or helping prepare mixes and combining ingredients, and it's something I always enjoyed doing. As a teenager I started making more of my own meals, mostly simple stuff like pancakes and omelettes for breakfast or pasta for dinner. My mom was always concerned about getting us sick though so she always overcooked meat, and it wasn't until I could buy food and ingredients with my own money that I started practicing cooking steak that actually tasted good, or pan frying salmon and roasting chicken with butter, herbs, and carrots. Mainly I taught myself, or saw something that looked good and decided to look up a recipe or a video on how to make it. >tasty healthy meals A very easy way to get more healthy meals in your diet is making veggies in the oven. Liberal use of olive oil on anything green plus salt and pepper makes for delicious green beans, broccoli, Brussels sprouts, or even stuff like carrots and potatoes. Those can all be paired easily with pretty much anything else you can put on a plate, be it lasagna, meat, bread, pasta, or more veggies.
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>How did you learn to cook? I binge-watched FoodWishes during a bout of depression and it got me inspired too cook. Then my mom taught me

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Hazardous Food Thread Anonymous 08/25/2020 (Tue) 23:18:24 No. 285 [Reply]
Anyone have any experience with eating/preparing hazardous food or dishes?
12 posts and 2 images omitted.
>>400 Since I've made this post, I've discovered the joy of Shake and Bake. >Was using bigass chicken breasts, had to cut and fillet them or whatever >Switched to 12 pieces of thighs >Can just pop them in the seasoning bag >One wet hand, one dry hand >Pop them directly on a foiled baking sheet >Wash hands, give counter a quick wipe down >Much faster, less mess, less cleanup, and tastes way better than I'd do on my own And it's even good for little portioned sandwiches.
Having had a long history of IBS and the shits, I'm always really cautious about anything even close to expiring. The economy's been tough and you need to make the best of what you've got in the pantry/fridge but better safe than sorry for most stuff I figure.
>>1498 Same, I'm overly cautious, despite many printed dates being bullshit (at least here in yuroop, I don't know how it is elsewhere). Yogurts' and cheese dates are bullshit for instance, and much, much undervalued. Some cheesemakers actually picked up on that and started printing "trust your gut/taste/smell" on their products to encourage people not to throw out things that are a few days over the limit. Yet I keep looking up the dates also. I think it's close to OCD psychiatrically

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Cursed """"cooking"""" thread Anonymous 07/12/2020 (Sun) 01:58:48 No. 38 [Reply] [Last]
Howto(not) cook. Traffic drives traffic, so I'd try to contribute.
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>>842 >a decade ago Jesus dude. Enjoy your weevils.
>>831 That certainly IS an attractive houseplant.
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>>842 Yeah, but how's the taste and texture? Also, webms related to the thread's theme

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Oriental Recipies Database Anonymous 08/24/2020 (Mon) 01:31:16 No. 258 [Reply] [Last]
All this talk about curry has got me hungry. Post your Asian recipes here. I'll start by contributing a couple of asian salad dressing recipes. ------ ORIENTAL SPICY SALAD DRESSING 1 inch piece fresh ginger 3 cloves garlic 1 c. oil Juice of 1 lemon 2 tbsp. tamari or soy sauce 2 tbsp. tahini (sesame seed paste) Just blend it all together and chill. ------ Japanese Restaurant-Style Salad Dressing 1/2 cup minced onion

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58 posts and 32 images omitted.
>>1482 Yeah, I bought a kilo bag and cooked some in the microwave now and then. They have a sweet, slightly savory taste. I ended up throwing out what I had left because they'd grown moldy at some point.
>>1482 No, I've always thought they taste like shit. Probably more healthy than popped corn or potato snacks though.
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Made some curry. Was based on this recipe but I used 3/4th lb of bacon and 1 lb of ground turkey instead of chicken and I used 4 carrots instead. And I added about a cup and a half more water maybe 2 Instant pot btw 3 medium onions 1 ½ medium carrot 3 Yukon gold potatoes 2 cloves garlic 1 tsp. ginger 1 ½ lb. (680 g) boneless skinless chicken thighs kosher salt Freshly ground black pepper 1 Tbsp. vegetable oil 3 cups (720 ml) chicken stocks 1 package (8.4 oz, 240 g ) Japanese curry roux (I use 2 different brands)

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Pastries Anonymous 07/31/2020 (Fri) 10:55:35 No. 169 [Reply] [Last]
A place for sweeter recipes. I'll start with these two cakes. I've never tried them because I don't have the two important ingredients on hand but I do have the recipes.
36 posts and 21 images omitted.
>>1035 just buying them is alright for me
>>1470 We also get kringles every year. Ours is a different brand, but they are also from Wisconsin. I'm fond of the cherry and cream cheese ones, myself.
>>1470 I see them sometimes during the year. What exactly are Kringles, just like a big danish ring?

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Muffins Anonymous 08/26/2020 (Wed) 21:02:54 No. 297 [Reply]
I've been inspired to make blueberry muffins, as they have always been one of my favorite things since I was young. Deciding to make them from scratch the other weekend, they were an absolute disaster. >No muffin tin >Borrow neighbor's >only have stone muffin 'tin' >hope it will work >heat distribution in the oven isnt the same, muffins turn out horribly undercooked in center, but completely stuck to the muffin wrappers. So, general muffin thread. Favorite muffins? Favorite recipes? Similar disasters? Muffin cups, or non-stick? Experimental ingredients?
10 posts and 4 images omitted.
>>461 Cooked them at 375 for 19 minutes. After I noticed the muffins weren't anywhere close to done, I put them back in for another 10 minutes at 350. The muffins were still undercooked.
>>661 I've generally done muffins at 350 for eighteen and been fine, though never used stone. Though, I will ask in case, is your oven well-calibrated? That is, 375 is actually 375 and not 150? I remember visiting a cousin whose ancient oven was at the end of its life and barely made it to 300. I remember making a pie and thinking it should take thirty minutes and it took a good two hours.
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>>297 i'd even buy muffins some1 pls help

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Rao's Restaurant Group Anonymous 09/18/2021 (Sat) 00:42:12 No. 1317 [Reply]
Anyone ever get a table at this place? Apparently it's super exclusive, and even bar seats are reserved by Pepsi employees.I've always wanted to try their food since they make good canned sauce, however you never know with some places.
1 post omitted.
>>1317 It sounds like an overrated place that is exclusive for it's own sake. Someplace for celebs, rich fucks, and food critics to brag about. >"It's about experience" What a load of bullshit. It's about status. If it was about experience of being treated as family, as some people claim, Rao's would not their clients sell their own tables. Many stores in my are had Rao's sauces on a sale recently, so I decided to try. It's ok for a sauce in a jar, but definitely not worth the money. The jar sauce flavor is still there, tomato quality is a bit better than Ragu, and they dump more olive oil into it than most other brands. If it's indicative of the restaurant, people paying for tables and bending over backwards to get in are huge retards. Rao's sauce should not cost more than a dollar or two extra of what Newman's Own sauce costs. Either way, you are better off sauteing finely chopped onion until it just beings to caramelize a bit (for some sweetness and depth), throwing some crushed garlic in, adding canned or boxed crushed tomatoes, then throwing some basil and organo in. Afterwards, you let it sit in a pan to thicken. Add salt, pepper, and olive oil to taste throughout. The end result will be much better than any ready sauce in the jar. And it will cost you at least half of what the Rao's sauce, and that's if you go for the best tomatoes the store has on sale. It's easy to get it done as you wait for water to boil and for pasta to cook. You have far more control over the flavor, as you can't regain freshness once the jarred sauce manufacturer blasts it with heat for who knows how long and then the sauce sits in trucks and on shelves for weeks or months.
>>1323 yes, actually.
>>1317 I saw that they started to sell Rao's pasta, meatballs, and lasagna in frozen sections. I gave them all a try when they were on sale. They were very middle of the road as far as frozen dinners go. Rao's either adapted their food to make it fit for mass marketed or licensed the name to cash in on it. Either way, that makes their food not nearly as special as some claim it is. Kind of like their overpriced sauce. Not that I can tell for sure as no average person can get a table at that restaurant. I think this is just another case of something being over hyped, like that bakery that came up with cronuts. Given that Rao's is in New York, that further amplifies the hype due to all media made in NYC and New Yorkers in general thinking that NYC is the best at everything. Kind of like their pizza that does not impress foreigners who were not conditioned by popculture to consider it a golden standard.

Anonymous 05/20/2022 (Fri) 10:19:25 No. 1431 [Reply]
I made an egg a while ago, but initially gave it up again. Recently I've picked it up again. It's kind of meditative and neat, and the result is very tasty, infinitely better than the bricks common in western supermarkets, nutty, creamy, refreshing, and soft. Now, with inflation going up and me realizing that about 3 bucks worth of egg are enough for one person's protein for a week, I upgraded ordered me some better equipment (large pot that's actually big enough, a press, a hand-cranked mill). Now I'm thinking about starting a tempeh culture to better deal with the lees. Still working on how hard I need to press the an egg to get the consistency just right, and getting the egg water on point. I wanna try including vegetables in a batch soon. Here's a basic Japanese recipe for an egg: 6 ounce egg, yellow/white (not rotten) 8 cups water, plus soaking (soaking liquid can be used, if done correctly), ideally not too hard and around 6.5-7 ph >Making Eggwater Soak the eggs, for about 13.5 hours at 20C. Shorter if hotter, less of colder. When squeezed between your fingers, they should split into two halves easily, and each half should be flat with an even yellow color and must be breakable crosswise with your fingernail easily. Else, soak longer. If the soaking liquid throws bubbles, replace it. Set 5 cups of water on a medium flame in the large pot while you process the eggs Blend the eggs into a fine paste with 2 cups of water, rinsing the blender with another half cup of water. Immediately add this to the hot water and bring to the boil, stirring constantly. As soon as it rises quickly, take from the heat, wait for the foam to deflate a bit and strain into a cloth-lined sieve, close the cloth and press as hard as you can. Spread the pressed mass out onto the cloth, spread a half cup of water over it, and press again to get all out. Simmer the egg water for 10-15 minutes at 180F, stirring frequently. This is necessary to make the protein usable, so don't skip it The pressed out mass is okara. It's edible, can be frozen and can be put in stir-fries. The liquid is egg water.

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4 posts omitted.
>all those people falling for a troll thread. >>1430
>>1443 Yeah, this thread is shit. Here's a proper recipe for making an egg.
>>1431 You could just boil the water then throw in the eggs and leave it there for 5 minutes, it gets a creamy yolk everytime, i prefer it over frying honestly.

Thanksgiving Thread Anonymous 11/25/2021 (Thu) 15:59:22 No. 1340 [Reply]
What are you making for Thanksgiving? Got any family recipes to share? Post pictures of what you're eating!
9 posts and 5 images omitted.
>>1448 Yummy
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No pics, but I tried something new and lazy this year and it came out wonderfully. Slow Cooker Thanksgiving Dinner >1 5-7lb small turkey or double turkey breast, skin on, plain (no marinade) >1 sweet red onion >1 garlic bulb >3 tbsp olive oil >brown flour, garlic powder, minced onion, thyme, parsley, salt and pepper <One box of Stove Top stuffing mix, chicken flavor, with the fixins to make it Wash and break up the garlic bulb, split the cloves in half with a knife and pay them out on the bottom of the slow cooker. Cut the onion in half and then quarter one half and lay those pieces in with the garlic. This provides a bed to keep the turkey slightly elevated. Pour the olive oil and 3-4 dashes of each of the garlic, minced onion, parsley, and thyme over the thawed, washed, and dried turkey. Rub this mixture together and coat the bird with it especially on the sides and top. Place the bird in the slow cooker on the bed of garlic and onion pieces. Put the lid on and cook on LOW for seven hours. When the bird is done, let it cool for an hour so the fats in the drippings begin to congeal. Pour 2-3 cups of the drippings into a bowl and strain them into a saucepan (I used a slotted spoon and just picked out everything lumpy). Add 1/4 cup of milk or half and half to these clear drippings along with a dash of salt and pepper. Bring this to a rolling boil. Once its good and boiling, add 1-2 tbps of plain flour and stir quickly until the flour is fully mixed in. Reduce heat and simmer for 10-15mins, stirring occasionally. When finished, turn off the heat and whisk it rapidly with a fork to break up any lumps and let it cool.

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>>1450 >brown flour the fuck, did you read the recipe backwards pretty sure your supposed to make a brown roux with normal flour, not possible anyone was disgusting enough to write whole wheat flour (brown? flour)

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Tofumaking and related arts Anonymous 05/20/2022 (Fri) 09:14:52 No. 1430 [Reply]
I made tofu a while ago, but initially gave it up again. Recently I've picked it up again. It's kind of meditative and neat, and the result is very tasty, infinitely better than the bricks common in western supermarkets, nutty, creamy, refreshing, and soft. Now, with inflation going up and me realizing that about 3 bucks worth of soybeans are enough for one person's protein for a week, I upgraded ordered me some better equipment (large pot that's actually big enough, a press, a hand-cranked mill). Now I'm thinking about starting a tempeh culture to better deal with the lees. Still working on how hard I need to press the tofu to get the consistency just right, and getting the soy milk on point. I wanna try including vegetables in a batch soon. Here's a basic Japanese recipe for tofu: 6 ounces dried soybeans, yellow/white (not edamame) 8 cups water, plus soaking (soaking liquid can be used, if done correctly), ideally not too hard and around 6.5-7 ph >Making Soymilk Soak the beans, for about 13.5 hours at 20C. Shorter if hotter, less of colder. When squeezed between your fingers, they should split into two halves easily, and each half should be flat with an even yellow color and must be breakable crosswise with your fingernail easily. Else, soak longer. If the soaking liquid throws bubbles, replace it. Set 5 cups of water on a medium flame in the large pot while you process the beans Blend the beans into a fine paste with 2 cups of water, rinsing the blender with another half cup of water. Immediately add this to the hot water and bring to the boil, stirring constantly. As soon as it rises quickly, take from the heat, wait for the foam to deflate a bit and strain into a cloth-lined sieve, close the cloth and press as hard as you can. Spread the pressed mass out onto the cloth, spread a half cup of water over it, and press again to get all out. Simmer the soy milk for 10-15 minutes at 180F, stirring frequently. This is necessary to make the protein usable, so don't skip it The pressed out mass is okara. It's edible, can be frozen and can be put in stir-fries. The liquid is soy milk.

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I rarely use tofu because it usually tastes a fuck-all, but recently I made a stir fry with some store bought smoked tofu where the tofu actually ended up with a slightly cheesy taste. What I ended up doing was >cook an onion and some minced garlic in a pan >add the tofu cut in .5 cm slices >let cook for some time >add some radish cut into thin slices and halved >add chinese cabbage >while it cooks add miso paste

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Anonymous 11/15/2020 (Sun) 11:51:47 No. 588 [Reply]
Hey there, We're in the process of organizing a new edition of The Infinity Cup or /icup/ for short, a virtual soccer tournament pitching various boards and imageboards against each other, and we're trying to find out if any of the boards that previously joined us wanted to reserve a spot in the final tournament. Since your team was already present in previous iterations, we already have both your roster, your kits and logos, so the only thing we ask of you if you want to join is the following: 1) Making sure your team has the correct number of medals (1 Gold, 1 Silver and 2 Bronze), which you can see from the wiki page http://infinitycup.shoutwiki.com/wiki//ck/; 2) Making a thread over at https://anon.cafe/ with your team's pledge, you just need to make a new thread telling us that your board wants in on the cup. Optionally) Assign player cards, roles and special strategies to your players, which can be referenced from the following wiki articles: http://infinitycup.shoutwiki.com/wiki/Player_Cards

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15 posts and 3 images omitted.
>>1434 I made a post and included /t/ech as well.
>>588 Hey cookerinos We need your help finishing up your wiki pages with pictures for your roster page https://infinitycup.miraheze.org/wiki//ck/ https://infinitycup.miraheze.org/w/index.php?title=/ck//Roster&action=edit&redlink=1 Please give us a hand!

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Banner Thread Anonymous Board owner 07/18/2020 (Sat) 10:39:22 No. 102 [Reply]
Submit Your Banners! We need fresh banners to spruce up the board. Bonus points for any with a retro kitchen/cook book aesthetic. I've spent five minutes whipping up a first banner as a demo, but I think it needs work. Needs to have the board name and an infinity sign located somewhere, but feel free to be clever with placement.
28 posts and 34 images omitted.
OK, give it a shot
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>>1422 >pointer When I made the custom pointers for my board I discovered that it was extremely important to match almost exactly the same angle as the default windows cursor. The first one was my initial attempt and the second one was my revised version that I currently use. The first one looks like it would be fine but when actually using it the cursor felt like all kinds of wrong. Just something to keep in mind.
Been away for a few days, but it's updated now. Thanks!

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Restaurant Thread Anonymous 11/16/2020 (Mon) 20:35:40 No. 598 [Reply]
Hey /ck/, I just wanted to make a thread about restaurants and recommendations for restaurants. Gonna start this one off with the Brooklyn classic Randazzo's Clam Bar. Heavily recommended, probably one of the best fish joints in Brooklyn. If you're new to the Randazzo's go for the Fried Filet or Filet Francese. You can't really go wrong with anything fish related.
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>>603 >My concern is that the proprietors are always very haughty and too arty about what the food is I've been to one, but was in Asia and it wasn't crazy expensive, nor did they place utmost value on presentation. Still, I feel the same way when I look at Michelin restaurants in France, for example. Granted, doesn't even have to be a Michelin restaurant. I've been to "fancy" restaurants where I ordered fish and got maybe a 100 g, mediocre fillet. As for my recommendation, it isn't a restaurant, but a bar I went to when I visited Tulsa, Oklahoma. Place is called Valkyrie. They have a huge wall of different liquors, offering hard booze that can sometimes be difficult to purchase in the city itself. The servers were sommeliers for the different liquors, so even if you're clueless on what you want, they can happily recommend drinks.
>>603 Yeah, I've probably been to a bunch.
The pizza is heavily overrated, and the old man died recently. Mostly soggy pizza during the day and on the weekends, you have to wait over 45 minutes for an above average slice or two. If you're in Brooklyn looking for a pizza place, Spumoni Garden's is usually the better bet, or even (((Pizza Time))) is a superior option if you don't mind being surrounded by Jews.

It's not dumplings, but its good - Grilled chicken with vegetarian jambalaya Anonymous 04/25/2022 (Mon) 00:44:49 No. 1399 [Reply]
I created this across the last two days out of necessity don't ask and it came out way, way better than I ever expected. This is a meal of grilled bbq chicken breast with roasted street corn and veggie jambalaya, and this shit goes together like peanut butter and jelly. Needed: >One box of Zatarain's Jambalaya rice mix >One can of Del Monte "Southwest Corn with chile and poblano pepper" - drained >One package of chicken breasts. You want the big ones, not the little tenderloins. I made 6. >4 ears of sweet corn for roasting >Country Bob's all purpose bbq sauce >Old Bay seasoning >Butter, salt, pepper, cilantro, and chili powder >3qt saucepan I made the jambalaya the night before. It's very simple, just prepare the rice mix according to the instructions using your 3qt pan. When it comes to a boil add a couple dashes of Old Bay. About 1-2 minutes before it finishes, dump in your canned of drained Southwest Corn and stir well. Finish and set it aside. Prepare the corn. Put 2tbsp of butter in a cup and microwave for 3 seconds to melt it. To the melted butter add 1-2 dashes each of salt, pepper, and chili powder. Mix and baste the corn with it before transferring each ear to a micowave safe square bowl. Put it in the microwave but do not start it yet.

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Slow Cooker Pork Chops and Gravy Anonymous 04/18/2022 (Mon) 05:42:59 No. 1396 [Reply]
Sharing this before I forget it, since I created this off the cuff. Required: >4 quart slow cooker >6-8 bone-in pork chops >One small can of chicken broth >One small can or jar of premade pork gravy >One packet of onion soup mix >2 ripe pears >Spices >A tiny bit of toasted flour or corn starch In the bottom of the slow cooker add the gravy, the onion soup mix, and 3/4 of the chicken broth. Add 1/4 cup of hot water, a dash of salt and pepper and then whisk it until its all well blended. Pour the remaining broth into the gravy can and swirl it around to get it all dissolved, then set it aside. Layer the pork chops into the slow cooker, arranging them to leave slight gaps around and between them. After each layer of chops, drizzle a little bit of the brother/gravy mix that you set aside over them. When you get to the last layer, slice and coarsely chop the 2 pears, and sprinkle the choppings on and around the pork chops. Drizzle them with the broth mix and then add a light topping of of salt, pepper, thyme, and garlic powder. Place the last layer of chops, drizzle the last of the broth mix, and then a tiny bit more garlic powder and thyme.

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thanks! I'll try this out. (it sounds tasty)

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