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Found 1,498 results

  1. Holly Moore

    Truffles for Dessert

    At a wine dinner this evening at Fork in Philadelphia the dessert course was truffles. Three truffles and a strawberry. I picked up one and took a bite. Then I looked around the table. It was like the Seinfeld show where George unwrapped a Snickers bar, or some other Mars product, and proceeded to eat it with a knife and fork. All my table companions were consuming their truffles with knife and fork. I continued hand to mouth. This was not covered in my upbringing. I have fried chicken down pat. But what is the proper way to consume a dessert plate of truffles?
  2. What would be an example of an elegant classic French dessert?
  3. I. AM. TRULY. AGHAST. I've had the new early spring 2006 issue for a while now, but just flipped through it for the first time this evening. And to my horror, my absolute HORROR, there it is starting on page 47. Make your own wedding cake! Sure kids, why not? It's eeeeeeasyyyyyyy! Somehow I knew this day was coming...... Gawd.... where to even begin. The baking directions are sketchy. The directions for making the meringue buttercream (all 6 sentences of it) are incomplete and will result in absolute failure by the "home baker" who is being encouraged to make this wedding cake, with the article implying this may very well be one's first attempt at icing a cake ever. The dowelling instructions are also incomplete and will again result in absolute failure. And of course cake boards, dowels, spatulas, piping bags and tips, and rotating cake stands are all "available at high end kitchen stores," you know. The cake pans, however, you are to rent from "stores that sell cake decorating supplies." Now, the cake recipe and presumably the decorating of it was done by one Eshun Mott, whereas the article was written by one Robert Hercz, who, according to his biography, has previously won the Arthur Andersen award as business technology writer of the year! Woo-hoo! Now, the magazine unfortunately does not state whether both the article and accompanying directions for making the wedding cake were written by the technology writer, but shall we assume they were? Or should we assume the recipe developer and cake decorator Mott wrote the directions in such a way as to make it impossible for anyone to actually replicate? Regardless, there are absolutely no directions for actually decorating the cake, although the cake is clearly decorated. As the article states, "The tapered, towering, pedestal mounted structure, coloured and garlanded to match the bride, is like a small effigy of the bride herself." We'll give Mr. Hercz the benefit of the doubt here and assumed he was tired when he wrote the article, and assume he instead meant ICON of the bride herself, as an effigy of course is a crude representation of a hated person, not unlike a voodoo doll. But I digress. For those of you who cannot get the magazine, apparently the bride, assuming the cake was designed in her image, is Minnie Mouse if Minnie Mouse in fact is a cheap whore. But again I digress. Aimed towards the "home baker," the article then goes on to quote Anne Yarymowich, executive chef at the Art Gallery of Ontario, a popular wedding reception venue in these here parts, with anecdotes regarding modern wedding cakes. One can certainly assume the article's author did not inform Ms. Yarymowich she was being questioned for a DIY bake-at-home, try-to-bring-your-own-home- baked-wedding-cake-into-a-health-inspected- public-venue, because of course that would be illegal in Ontario, wouldn't it? Just think of how hilarious it's gonna be when so many brides stay up all night every night the week before the wedding trying to get this thing done with such bad instructions, only to find their wedding venue won't, not wait, cannot legally allow them to bring it in and serve it? So.... for those of you who can get hold of the magazine, as you as horrified as I am by this, or am I just overreacting?
  4. Neapolitan savory potato cake, gatto' (or gateaux) di patate Serves 12 as Hors d'oeuvreor 8 as Main Dish. Gatto' di patate is a classic dish of Neapolitan home cooking. It is usually served as main dish along with one or more vegetable dishes, for a pasta-free meals, but can be easily used as a starter. The term "gatto' " comes from the French gateaux. It is only one example of the many influences of French on Neapolitan dialect. 1-1/2 kg floury potatoes, whole 50 g butter 75 g grated Parmigiano Reggiano 50 g grated aged caciocavallo or pecorino Romano 4 egg yolks 2 egg whites 1 T finely chopped basil 100 g salami or cooked ham (or a combination of the two), finely diced 100 g provola (i.e. smoked mozzarella), missing that any mild smoked cheese will do, diced 150 g cow milk mozzarella, diced 1 c warm milk (if needed) salt bread crumbs and butter for the cake pan Boil the whole potatoes. Once done drain the water but keep the potatoes warm in their pot. Taking one potato at a time, peel and mash them. A ricer works best, but a hand masher is OK, especially if the potatoes are nicely floury. Pre-heat your oven to 200C. Add the following to the mashed potatoes in succession: butter, parmesan and caciocavallo (or pecorino), ham and/or salami, the egg yolks and the chopped basil. Stir well after each addition. Once everything has been added taste if the salt is OK. Usually the cheese will make the "dough" of this cake salty enough, but it's better to check twice. Whip the egg whites and fold into the potato mixture. If the mass feels too resistant to stirring you should add a bit of warm milk. Do this carefully, a few tablespoons at a time. Take a 25 cm round cake pan, butter it and coat with bread crumbs. spread half the potato mass at the bottom. Lay the mozzarella and provola on top and cover with the rest of the potatoes, spreading them to obtain a nice flat top. Dust the top with bread crumbs and place a few tiny pieces of butter on top. Bake for 30-40 minutes in the pre-heated oven, until the breadcrumbs on the top start to brown. Wait at least 30 minutes before serving for the cake to firm up while cooling, while the cheese remains melted. I like it even better after a few hours, once it reaches room temperature. No more melted mozzarella but the flavours will have had time to blend better. Keywords: Potatoes, Italian ( RG1153 )
  5. We moved to Seattle two weeks ago and are staying in lower Queen Anne while looking for more permanent housing. My mom is visiting this weekend and I'd like to buy a cake early Saturday morning for her. Recommendations? Thanks!
  6. iii_bake

    Cup Cake/ Muffin cases

    i need to buy bright colours cupcake / muffin case. Does anyone have a good source? thanks iii
  7. QbanCrackr

    desserts for 1200 people

    ok so i'm in a bit of a pinch here--helping a buddy out on his food truck doing desserts, and we're doing an event this friday for 1200 people. looking to do about 2400 desserts but i'm completely stuck on what i can make easily (not many components to it) first one i thought was just a classic vanilla creme brulee with some fresh berries (doing this in a 2oz ramekin) after that some sort of sweet crostini or bruschetta dolce maybe a ricotta or mascarpone spread with some fruit or chocolate not sure on the 3rd one...planning on 800 of each small size 2-3 oz tops on each dessert to keep them small and manage the space better. in any case i really welcome (and hope for) your feedback with any ideas i need to start cooking stuff by tomorrow morning the latest so....yeah! thanks again for your help and ideas dd
  8. johnjohn

    Dessert Bars In NYC

    I've been to Chikalicious and Room 4 Dessert - Where am I missing. I've heard of 2 or 3 other places - I think they are Asian influenced. They have either just opened or are about to open. Can anybody help with names or other places that are worth visiting just for dessert in NYC. Thanks.
  9. I've never tried baking a chiffon cake in a springform (as opposed to tube) pan, but would like to try it this weekend. Does anyone have a chiffon formula that will reliably withstand such treatment? TIA!
  10. Marlene

    Garlic Peppercorn Cheesecake

    Garlic Peppercorn Cheesecake 1 egg 6 oz grated Monterrey Jack cheese 1/2 c grated parmesan cheese 8 oz cream cheese 1 tsp carcked black peppercorn 1 jar Garlic Jelly or Red Pepper Jelly Combine egg, monterrey jack cheese, parmesan cheese, cream cheese and pepper together until smooth. Add half of the jelly. Preheat oven to 375. POur mixture into 4 or 6 inch springform pan. Bake for approximately 45 minutes. Cool completely before removing from pan. Top with remaining jelly. Serve with crackers or peppercorn flatbread. Keywords: Hors d'oeuvre, Cheese ( RG1016 )
  11. LittleMaiko

    My first wedding cake

    I haven't been on the forum for a while, but I'm back. My friend Silvie is getting married on August 16th of this year. She asked me to make her wedding cake, to wich I said yes. Now I know all the details of what she wants but I just need suggestions on how to assemble the cake and such. She wants a cake big enough for 50 people. It'll be the only desert also. She wants the cake to be a white chocolate cake, inside she wants a thin layer of strawberry jam and strawberry butter cream and the outside she wants a white butter cream (she does not know wich flavor). She also wants some flowers made out of fondant on her cake ( I have the pictures for them). Is there anything special that I should know. Any tips and tricks? Thank you!
  12. I like making desserts. I just don't like to pay for them. The cost of concocting ice creams and bruless is wreaking havoc on my finances. Given that most people only put up with me due to my culinary skills, I'd like to add to my repertoire one of the great Southern classics: the chess pie. The combination of scotch efficiency and massive cardiac risk embodies everything I loved about Tennessee. However, given that I didn't much care for the other 98%, I don't live there anymore, and nobody in Wisconsin knows how to prepare them. Can anyone suggest a recipe? Bonus points if it has enough cholesterol to make it a viable method of assassination.
  13. cbarre02

    Olives In Desserts

    I have recently been entertaining the idea of fermented black beans in desserts, and along the way have considered olives as a possible (sweet) pastry ingredient. I was wondering if any one has had any success incorporating them into their desserts... Also has any one ever ground dry shitakes... they smell just like 70% dark chocolate, very interesting.
  14. Does anyone know a bakery where a low fat dark chocolate (bitter sweet variety) cake can be purchased or special ordered in NJ? If not NJ then NY?
  15. johnsmith45678

    Severed Arm / Rats Cake

    Yummy! The last image -- a cross-section piece of the arm -- is, um, interesting. http://ifun.ru/comments/joke6806.html
  16. Majestic Flourless Chocolate Cake by Debra Diller I make this cake for the Majestic Cafe in Michigan, so I called it the Majestic Flourless cake. I have tried many flourless cakes and this one I believe is the best. It is really is enjoyed as a miniature because it is very rich. This recipe makes about 30-6 oz cups/cakes. oz 64% Chocolate (Valrhona or Noel) oz Unsalted Butter 1 pinch kosher salt 2 c Hot Water 1/2 oz Espresso powder (Magdelia d'oro) oz Sugar (#1) 18 lg eggs 9 oz sugar (#2) Preheat oven to 290 F. Melt Butter and Chocolate over double boiler until fully melted. Dissolve sugar #1 in hot water and add espresso powder. Buzz eggs with sugar #2 with immersion blender. Temper eggs into hot water mixture and buzz with immersion blender. Add chocolate/butter mixture. Buzz with immersion blender until smooth. Spray pans and place on a sheet tray or hotel pan. Fill pans with mixture and place in oven. Add water to pan to make a water bath. Rotate trays as needed for even baking. Depending on size of pan will determine length of baking. As my pastry chef says, bake it until it is done. Keywords: Dessert, Immersion Blender, Intermediate, Chocolate, Cake ( RG1163 )
  17. devlin

    more re cake pans

    You'd think it would be simple, but I'm trying to track down diamond-shaped cake pans (not square, diamond). Like the pans Martha Stewart used to make the wedding cake in Baking With Julia. I've tried my usual sources, done a mess of searches, googled til I'm blue in the face. Nothing.
  18. Caramel Cheesecake Bars/Squares I knew I wanted to make caramel cheesecake with the caramel on top or swirled in. After a lot of trial and error, this is what I developed. Hope you like it. Crust 1-3/4 c graham cracker crumbs 1/3 c butter 1/4 c brown sugar Batter 32 oz cream cheese (4 -- 8 ounce blocks) 3/4 c granulated sugar 4 eggs 1-1/2 tsp vanilla caramel base 1/4 c water 1 c sugar 1/3 c heavy cream, warmed Preparing the pan Use a 9 inch square pan. Take 2 sheets heavy duty aluminum foil, fold in half, and press into bottom, edges and up sides of the pan with edges hanging over. The sheets should be at a 90 degree angle so all 4 sides of the pan are covered. Remove foil. Spray pan with non-stick spray. Replace foil and spray again with non-stick spray. Make Crust Mix together graham cracker crumbs, melted butter and brown sugar until blended. Press firmly into bottom of pan (not up sides). Place into oven preheated to 375 degrees and bake for 6-8 minutes. Allow to cool completely. Make Cheesecake Batter In an electric mixer, mix cream cheese and sugar until smooth, scraping down as necessary. Add vanilla. Mix in eggs, one at a time, till well blended. Scrape down as necessary. Pour off 1 1/2 cups of the batter and set aside. Pour remaining batter on top of cooled crust. Pour batter you've set aside back into bowl of mixer. Make Caramel Base Put water and sugar in a medium saucepan. Heat over low flame until sugar has dissolved and liquid is clear. Turn up heat and boil rapidly until it turns a deep amber color. You may need to swirl the pan occassionally. As soon as the caramel has reached the desired color, remove from heat and immediately add the warm cream. Stir with a wooden spoon to blend until the bubbling has subsided. Mixing Caramel with Remaining Cheesecake Batter As soon as caramel has stopped bubbling, bring it over to the mixer. You will need to use your whisk attachment for this. Pour a small amount of the caramel into the remaining cheesecake batter and immediately whisk to blend. Once mixed, stop the mixer, add some more caramel and mix again. Keep adding in caramel until it's all mixed in. Scrape down sides of the bowl as necessary. Don't worry and lumps of thick caramel, they will bake in. Pour caramel cheesecake on top of plain cheesecake in the pan. Use a small off-set spatula to cover cheesecake if necessary. Baking Place in a preheated 325 degree oven. (Water bath is much preferred but not absolutely necessary.) Bake for about 45 minutes, until edges are cooked and middle of cake has set but still jiggles some when you shake the pan. Storing and Serving Allow cake to cool completely at room temperature, then cover and refrigerate. Or, you can freeze. When you are ready to serve, use overhanging flaps of foil to remove from the pan. Use a hot knife to trim the edges and then cut bars or squares in the size you desire. Keywords: Dessert, Cake, American, Brownies/Bars ( RG1277 )
  19. souljoy

    Coconut-Peach Cake

    Coconut-Peach Cake Serves 12 as Dessert. From Brown Sugar by Joyce White. Used with permission from the author. This is a fancier than the version found in The Daily Gullet article, click here. "This elegant cake is perfect for a wedding reception. Very lightly toasted coconut adds a tawny color to the cake, but if you prefer a snowy pristine look, don't toast the coconut. Place the cake on a nice crystal platter and ring it with candied violets. Toni likes the cake stacked with homemade peach preserves, but it is just as pretty, and delicious, with plum preserves made with black or Santa Rose plums, which turn into a delightful purplish-red color. So both recipes are included. And on a hot, humid day, whipped cream is a fine covering for a coconut cake -- a nice substitute for temperamental boiled icing." Pages 85-88, Brown Sugar. Cake Layers: 3 c cake flour 1 T baking powder 1/4 tsp salt 1/2 lb butter, softened 1-1/2 c granulated sugar 4 large eggs, room temperature 2 tsp vanilla extract 1 c whole milk, room temperature 2-1/2 c freshly shredded coconut, lightly toasted Peach or Plum Filling: 1-1/2 c Peach or Plum Preserves, preferably homemade 2 T peach brandy or peach schnapps Vanilla Icing: 3 large egg whites, room temperature (see note below) 1-1/2 c granulated sugar 1/3 c water 2 T light corn syrup 1/4 tsp cider vinegar or cream of tartar 1 tsp fresh lemon juice 1 tsp vanilla extract Preheat the oven to 350 degrees. Butter threee 8 x 1½-inch round cake pans. Dust with flour and shake out any excess flour. Sift the flour with the baking powder and salt and set aside. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment or use a large mixing bowl and a handheld electric mixer. Beat the sugar and butter until light and fluffy, for 3 to 5 minutes, scraping the bowl once or twice with a rubber spatula. Beat in the eggs one at a time, beating about 30 seconds after each addition, and scraping the bowl as needed. Stir in the vanilla extract. Set the mixer at low speed. Alternately add the flour and milk to the creamed mixture, mixing only until blended after each addition, ending with the flour. After the last addition, beat the batter on low speed for 30 seconds, or until the batter is smooth and satiny. Using a measuring cup, pour the batter into the prepared pans, dividing evenly. Shake the pans gently to settle the batter. Place the cake pans in a triangular patter in the hot oven on the middle shelf. Make sure that the cake pans don't touch. Bake the cake layers for 20 minutes, and then quickly change the position of the pans in the oven for even browning, shifting the pans from front to back and vice versa. Bake for 5 to 7 minutes longer or until the cake layers are brown and puffy and a knife inserted in the center comes out clean, or until the layers pull away from the sides of the pan. Remove the cake layers from the oven, place on wire racks, and allow to cool in the pans for 10 minutes. Don’t turn off the oven. Run a knife or metal spatula around the edges of the cake pans, tap gently, and carefully turn the cake layers out onto the wire racks and cool completely, top side up. To toast the coconut: Scatter 1½ to 2 cups of the coconut on a baking sheet or jelly-roll pan. Set the pan on the middle rack of the 350-degree oven. Toast the coconut for about 5 minutes, or until it is barely tinged golden brown, shaking the pan or stirring the coconut with a wooden spoon once or twice. Watch carefully and don't let the coconut burn or overbrown. Use the remaining 1 cup of coconut for the filling, untoasted. To make the Peach or Plum Filling: Combine the preserves and brandy or schnapps in a medium bowl. Beat briskly until well blended and smooth. Set aside. To prepare the Vanilla Icing: Carefully crack the eggs one at a time and place the yolk and egg white into two separate small bowls, making sure that not one speck fo yolk mixes in with the egg white. If the egg white is free of yolk, transfer it to a large spotless clean bowl for shipping. If the egg yolk drips into the egg white, discard that egg white and break another egg, using a clean bowl. Set aside the egg whites to warm to room temperature and return the yolks to the refrigerator. The egg yolks can be frozen and used in a custard, or scrambled for breakfast. Have ready a long-handled wooden spoon, a pastry brush, a cup of hot water for brushing down sugar crystals from the sides of the pan, a candy thermometer, and a hand mixer with clean beaters. When the egg whites reach room temperature, combine the sugar, 1/3 cup water, and the corn syrup in a heavy 3-quart saucepan that has a tight-fitting lid. Stir briskly with the wooden spoon to dissolve the sugar. Set the pan on medium heat and cook, stirring, until the sugar is completely dissolved. Cover the pan, raise the heat to medium-high, and cook for 3 minutes. While the sugar is boiling, using the hand mixer set at medium-high speed, beat the egg whites until they are foamy. Sprinkle over the vinegar or cream of tartar and continue beating until the egg whites form soft peaks. Don't over beat; this should take no more than 3 minutes. Set aside. Uncover the pan, dip the pastry brush in the hot water, and wipe away any crystals on the inside of the pan. Attach the candy thermometer to the inside of the pan, raise the heat a bit, and cook the syrup, without stirring, until it reaches 238 to 240 degrees. (This should take about 4 minutes.) Remove the syrup from the heat, let cool for 1 to 2 minutes, and then pour in the egg whites in a thin stream while beating on high speed. Continue beating until the icing is thick and glossy and holds a shape, for about 7 minutes. Beat in the lemon juice and vanilla extract and spread the icing immediately over the cooled cake. If the icing begins to harden, stir in a little of the hot water and beat briskly. Makes 3 generous cups vanilla icing To assemble the cake: Place one cake layer top side down on a cake platter. Spread with half of the peach preserves or plum filling--3/4 cup--smoothing with a metal spatula. Sprinkle on ½ cup of the untoasted coconut. Place on the second layer, top side up, and spread with the remaining preserves and the remaining ½ cup untoasted coconut. Top with the third later, bottom side down. Secure the cake in place with metal skewers if it is leaning. Spread the cake all over--sides and top--with the Vanilla Icing or with Whipped Cream Frosting (page 93 of Brown Sugar), swirling for a pretty effect. Coat the cake all over with the toasted coconut, patting lightly with your hand. Set the cake in a cool, dark place until ready to serve. Refrigerate any leftover cake. Makes 10 to 12 servings Note: If you aren't sure about the safety of the egg whites you plan to use in the icing, consider using pasteurized egg whites or reconstituted powdered egg whites instead. Powdered egg whites or meringue powder can be ordered from Wilton at 1-800-794-5866, or on line at www.Wilton.com. Keywords: Dessert, Cake, Topping/Frosting, American, Stand Mixer, The Daily Gullet ( RG602 )
  20. elyse

    Sweet Potato Pie

    I have never tasted sweet potato pie. How different is it from pumpkin? I have been looking around at recipes, and I'm finding them many and varied. I'm finding they use a lot of heavy cream. Can I use evaporated milk instead? I just bought a ton at Costco as I use it for my pumpkin. So? And? Any loved recipes?
  21. torakris

    upside down cake

    Last night I made a cranberry upside down cake from a Williams-Sonoma book called The Complete Seasons, the cake tastes incredible (I am eating the leftovers right now for breakfast) but I had a couple problems. First the caramel like topping, it said to melt butter and brown sugar in the cake pan over a medium heat, until the sugar melted. I think I messed this part up because was still a little lumpy (but evenly lumpy) and there was butter separated at the edge of the pan, even mixing didn't seem to pull it together. I was worried it would become to brown so I pulled it off. My second problem with the topping is that the cake pan I used has a ridged bottom, it looks like a waffle grid but on a very small scale. The finished cake did not release well, I lost parts, and the caramel was lumpy and hard in places and non-existent in others and the caramel had grid marks on it. My next big problem was with the cranberries, it said to place them in the pan with the caramel topping and then to place the cake batter on top, this I did. However, while cooking I noticed the cranberries were popping up at the top of the cake, I assumed they would sink back down to the bottom but they never did. So my cake looked a little like an upside-upside down cake, when inverted onto the caramel was on the top and there was a layer of cranberries on the bottom! The picture in the cookbook has a lovely layer of caramel and cranberries on the top with a wonderful creamy looking cake below. This was by far the best upside down cake I have ever had, but I think it could have been better or at least looked better. Suggestions? This is what the cake should have looked like instead it looked like this
  22. PassionateChefsDie

    Lemon Cheesecake

    Lemon Cheesecake A Lemon Cheesecake modify by replacing a bit of the cream and lemon juice with another puree to make different flavours. But remember the gelatine sets this much. It's a big recipe think its a 12" loose based 2" high about 16 healthy portions lb Cream Cheese lb Cottage Cheese T Water Leaves Bronze Gelatine Lemons (4 zest on Grater, 8 juice) pt Double Cream Egg Whites oz Caster Sugar Biscuits and Butter for base(Shortbread/Digestives) Make base crushed biscuits with melted butter, place in tin pressing down with spoon not to much butter just enough to bind, should be like wet sand and set in fridge. Blend cheeses together until smooth, whilst gelatine is soaking in additonal water. When cheese is smooth incorparate the cream slowly if this helps make the cheese smooth (more so if your doing this all by hand) Whisk egg whites with sugar until firm whilst doing this, bring lemon juice and zest to boil(If using a puree only use a little bit and add the rest where the cream goes!) with 4 Tbsp of water dissolve drained gelatine in this dont boil just melt. Add gelatine mix when cool not cold, fold in egg whites the more gentle you are the lighter the cheesecake but mix in egg whites. Pour onto base and then fridge until set. Keywords: Dessert, Intermediate, Cheese, Cake ( RG1263 )
  23. I'm heading to SF in Jan for the Fancy Food Show (if anyone else is going and wants to meet...). I'm looking for the top few must-try dessert and pastry shops. Any suggestions?
  24. Panaderia Canadiense

    Cake Wreck - What Happened Here?

    This is normally one of the most reliable cake recipes I have; it's an amaretto-espresso cake that's so simple that I can make it in my sleep. Any ideas why it did this rather than caking up correctly as it normally does? The moulds were filled to 1/2 full, which should have left plenty of room for expansion. All is not lost - the cake is actually cooked properly and will become some version of Darienne's "cake doohickeys". But that's not what I was shooting for! (ps - at 10,000 feet, my barometric pressure doesn't vary more than about 50 millibars between sunny and cloudy days, and rapid weather changes don't happen here.)
  25. Gary Robins's Tamarind Sauce for Desserts To make tamarind pulp, cover packaged tamarind with hot water; let it sit for a while to soften, then squish it with you hands to separate the pulp from the seeds and stringy bits. Pass it through a strainer, pressing hard to push through the good stuff. This recipe will make about 1 quart, which is an awful lot. But it keeps well in the refrigerator. It is especially good on coconut ice cream, or as part of a mango sundae with ice cream (coconut or vanilla) and diced mango. 10 oz tamarind pulp 1 qt simple syrup lime juice Combine the ingredients in a non-reactive saucepan. Bring to a boil and cook for 3 to 5 minutes. Strain through a fine sieve or china cap. Adjust to taste with lime juice, if necessary. Keywords: Dessert, Easy, Sauce ( RG769 )
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