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TOPIC: Tastiest Dish On Board

Tastiest Dish On Board 29 May 2012 13:39 #1

  • zackc
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Let's hear from you on board cooks. Tell us what dish that you prepare on board is the tastiest. Made on board, not made at home and brought on board.

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Tastiest Dish On Board 29 May 2012 15:10 #2

  • RinnyBeth
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I usually make this stuff I call " Heywood Hash".. I bring potatoes, mushrooms, onions, bell peppers.. chop up a bunch and any leftover meats from the night before moored up.. and stick them in too. add some pats of butter to fry it... (almost like fried taters). if no leftover meats then spam, ham or any meats you have.. stick in an cook till everything is done.. you can brown it like hashbrowns.... serve hot with some salsa over it...

makes a great hot meal in the mornings after a night on the boat... we all look forward to this when boating.. we dont make this at home.. its a special meal for camping or boating only

you can cheat and use the frozen hash potatoes in the frozen isle. or chop your own fresh.. I have done both and its just the same.. all depends on your spacing in the galley. I cooked it all in a large pot on the stove in the galley.. done over a campfire in a cast iron pan or a bbq.. add your own seasonings.. my fav is Johnnys Season salt, and pepper.. then salsa

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Tastiest Dish On Board 21 Jun 2012 23:16 #3

  • TedB_BC
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Very quick and simple for the galley.

Start boiling a pot of salted water for the pasta.

Add a good amount of olive oil (about a quarter cup) to a large frying pan and add about 3 cloves of thinly sliced garlic. Don't brown the garlic, just cook until soft. Meanwhile, dice 2 or 3 tomatoes and add to the oil and garlic. Add a bit of salt and if the tomatoes are really acidic add about a half teaspoon of sugar. I also like to add about a tablespoon of balsamic vinegar at this point if I have it on board. This only needs about 5 minutes to combine the flavours.

Cook either rice noodles or angel hair pasta. Both cook almost instantly when they hit the boiling water. Drain and add to the frying pan with the tomatoes, etc. Add cooked crab or prawns and sliced (chiffonade) fresh basil. Toss together until everything is mixed and the crab or prawns are warm. Serve immediately.

Start to finished is about 15 minutes (not counting getting the pesky crab meat out of the shells). Not much here in the way of measurements, just wing it.

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There are old skippers and bold skippers, but no old bold skippers!
Be safe.

Tastiest Dish On Board 26 Jun 2012 06:52 #4

  • Peter W
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Not known for my "par excellence" in the galley, I have got a meal that my crew enjoy, when we have a boys weekend event doing a "predicted log event". We divide up Saturday Lunch, Saturday Evening meal, and then Sunday lunch, amongst the 3 of us, and so far I have done the Saturday evening meal.
While the boat we usually raft up to, does a reheat of a prepared stew of some sorts with rice or pasta, I turn on the barbeque, and do a steak for each person, to medium/rare. While it is resting, I have a small frying pan ready to go with 3/4 sea scallops each, done in a minute or so, at the same time as 3 prawns for each (that’s schrimp on your side of the pond) are on the grill. With the scallops done, in goes some cream, with some seasoning, which includes a little sweet chilli sauce. The prawns and the scallops finish at about the same time that the steak has rested.
During both the cooking, and then the serving, with the steak topped with the prawns, and the scallops in their creamy sauce, accompanied with fresh garden salad, and bottle of red, to assist in washing it down, the aroma drifts over to the stew/pasta eaters on the boat next door, and they moan with jealousy.
I must say, the crew are happy to back up for the next event without complaint.


An easy dish, however seemingly well enjoyed.

Cheers

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Peter W
"Sajesar" MY 3988
RQYS - Marina, Manly
Brisbane, Australia

Tastiest Dish On Board 02 Jul 2012 22:23 #5

  • captharv
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I like a few of them. Of course, theres the asy stuff like burgers and "tube steaks" (hot dogs), and such.
I like the Italian suasage pattys served "Rochester style"
I defrost the paddys and store in the boat fridge. Cook it like a hamburg on the grill. ( Make it medium-well or well done). While cooking this, have some onions and green (and/or red) peppers sliced into strips. Boil them in water until soft.
Put the pattys onto a hamburg bun (I like the "potato buns"), place the onion/pepper strips on it to suit, and use the same condiments as you would on a hamburg, suit to taste.
Ketchup, spaghetti or tomato sauce, "hot" sauce, relish, etc whatever you want.
I get the "mild" pattys made by Johnsonville, at wallys world.
Note: the pattys are quite substantial, and very filling.

Next, chicken breast. I wrap it in aluminum foil and cook on the grill, usually with corn. Do not shuck the corn, and soak it in water before cooking. If you chicken out on cooking the corn, (pun intended), put the uncooked, unshucked corn in the microwave for 5 minutes (1100W unit).

Spaghetti: I cook the noodles at home. I make a custome sauce by adding mushrooms, some onions, a pinch of garlic, but do this to suit individual taste. This way, the noodles are ready about the same time as the sauce is simmered. This time of year in particular, you dont want to boil the noodles for 10 minutes insidew the cabin. Too hot in Florida for that.

Burgers, Permutations of: add into the meat-- onions, mushrooms, bread crumbs, mild salsa, and/or grated cheeze to gave a different taste. The beauty of this is you can make each one different for different people's taste (or lack of).

For group "pot luck" dinners, as with a club, this is what we and other people have brought as pots to share, and were well received:
German potato salad. Comes in a can and is made by "Reed" Red can. We like it so much, I keep a couple of cans in the boat galley storage area. Its a great side dish, and goes well with just about anything.
Small meat balls in a sauce. The meat balls are 1 to 1 1/2" in diameter. Cook them IN the sauce, using a crock pot and serve in the crock pot.
For hot dogs and hamburgs: Chopped onions, sauteed in mild bar b que sauce.
Chili for hots and hamburgs (NOT Hormel)
Small hot dogs. Sometimes called "lil smokies" or "links" Serve warm in a sauce. We mix BBQ sauce and tomato sauce.Salsa and corn chips. Get a tray with a compartment in the middle for the salsa.
Home made potato salad. Wifey makes this from scratch.


Since supper time is usually very hot here in Fl, I do as much prep at home and cook on the grill in the boat, or use the stove.

In our cruising club,of which I have been a member 20 years now, we accept less than perfect accomidations or weather. But we have never, ever, run out of food.

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Tastiest Dish On Board 03 Jul 2012 01:59 #6

  • LazyCrusr
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These sound pretty tasty! :)

I'm not a cook when on the boat; rather I am mostly a griller!

BEST meal by far is steak & shrimp on the 'ol barbie :D

Shrimp marinated on site with italian dressing, garlic and spices for 12 hrs or so. Steaks are mostly ribeye or those little round steaks with the bacon!
Montreal seasoning, medium to medium rare and they're dee-licious. Cook the shrimp kwikly and they just pop in your mouth! :)
The following user(s) said Thank You: magster65

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Boating is the Life !!
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Tastiest Dish On Board 03 Jul 2012 02:16 #7

  • RinnyBeth
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I made Thai Noodles the last time we went out.. didnt know if anyone would like it.. but they ate the entire pan of it I made.. turned out an easy boat side dish for outtings.

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Tastiest Dish On Board 04 Jul 2012 20:20 #8

  • pgpg5860
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Once a trip I make potatoes in a small shallow roaster, cut into 1 1/2" pieces, add chicken stock and a bit of water, cover with tin foil. After the potatoes have been cooking for around 15 minutes place a pork tenderloin that's been rolled in olive oil and herbs, cook for 5 minutes, roll it over to cook the other side and then place vegatables in a piece of tin foil then cover them with more tin foil. Place the veggies on the top of the B-B-Q until the pork is finished. Once you're finished there's no clean up as you just throw the used tin foil away.

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Tastiest Dish On Board 23 Apr 2013 00:45 #9

  • palmtre2
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For feeding a large group on our boat we bring pre made pizza shells and all the fixings, jarred sauce, bagged shredded cheese, onion peppers, and pepperoni. Cooking on the Magma kettle is easy - 10 minutes on low, then shut the grill off for another 5.

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Tastiest Dish On Board 26 Apr 2013 14:36 #10

  • Vic Stewart
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Beanie Weenies for me...and vienna sasuages (sp) :90.gif

Vic
Ft Myers

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Tastiest Dish On Board 08 May 2013 19:04 #11

  • robster_in_edmonds
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Assuming you have an oven on-board, or a barbecue with a pizza stone, I used this recipe for mini pizzas during Seattle's Opening Day and everyone loved them. Here's the recipe:

Slice English muffins in half and arrange on a cooking sheet or pizza stone.
Cover each muffin half with your favorite spaghetti sauce.
Slice pepperoni into thin wedges and arrange on each pizza. Don't use one flat circle of pepperoni as it is harder to eat that way. I would take 10-12 slices of pepperoni stacked together and slice them into six wedes, then separate them and lay them on the pizzas.
Add sliced black olives, mushrooms, artichoke hearts, etc. as you choose.
Cover each pizza generously with grated mozzarella cheese.
Cook at about 375 degrees until cheese is melted and bottoms are slightly crusty (about five minutes).
Use a spatula to remove to a serving tray. Let cool for a minute and serve. Watch out! The cheese retains the heat, so warn people not to burn their mouths.

Average consumption for a group of a dozen friends was two pizzas per person. I was surprised that many people don't like black olives, but it seems that everyone likes pepperoni!

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Rob Meldrum
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Tastiest Dish On Board 22 May 2013 09:15 #12

  • Peter W
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LazyCrusr;700416 wrote: These sound pretty tasty! :)

I'm not a cook when on the boat; rather I am mostly a griller!

BEST meal by far is steak & shrimp on the 'ol barbie :D

Shrimp marinated on site with italian dressing, garlic and spices for 12 hrs or so. Steaks are mostly ribeye or those little round steaks with the bacon!
Montreal seasoning, medium to medium rare and they're dee-licious. Cook the shrimp kwikly and they just pop in your mouth! :)


Sarah, when a young fella, and keen to pick up sheila's I would invite them to a restaurant that specialised in "Reef & Beef". I would always add a bottle of Mateus Rose to complete my "I have gotya" approach. Somehow the Reef and Beef lost popularity as Restaurant's became more "upmarket".

On our log events, I do the evening meal. A rib fillet on the barbie for each person, and while that is resting, I the do 3 prawns per person - 30 secs a side - and alongside I had a pan in which I to 3 sea scallop’s per person, 20 to 30 sec’s a side, then a good dollop of thickened cream, a splash of spicy sauce.

Its served with garden salad, and the seafood and sauce over the steak if they prefer. The neighbouring boats complain about the great smell. But that' the benefit of a bbq.

Keep experimenting and happy boating.

Cheers

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Peter W
"Sajesar" MY 3988
RQYS - Marina, Manly
Brisbane, Australia

Tastiest Dish On Board 28 May 2013 22:28 #13

  • cbmbgh
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1 - Store bought rotisserie cooked chicken - cut off the bones and cut into small pieces - discard skin
OR
Cooked boneless skinless diced chicken breasts and thighs
About 16 corn tortillas - heated (preferably toasted lightly in a frying pan), lightly coat each one in the enchilada sauce
1 - 28 ounce can of Las Palmas (medium) OR La Victoria (mild poco picante) green chile enchilada sauce
(I have used the red enchilada sauce, but I prefer the green sauce)
1 1/2 pounds jalapeno jack cheese - grated

In a rectangular baking pan that will fit in your oven,

Layer:
Corn tortillas - overlapping to cover bottom of pan
Add the enchilada sauce to the chicken bits,
top the corn tortillas with the chicken mixture
top the chicken with 3/4 of the cheese
add another layer of corn tortillas on top of the cheese and chicken
top with the rest of the cheese (should cover the tortillas in a thin layer)

Bake 350 degrees for 30 - 45 minutes
until hot through and the cheese is bubbling

let the casserole rest for 15 minutes before cutting into squares.

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Tastiest Dish On Board 01 Jun 2013 14:14 #14

  • billsguns
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This is one of the things we do with left over salmon

Salmon Cheese Pie

2 Cups Salmon
1 Cup shredded cheese (cheddar or longhorn)
1 Tablespoon flour
2 Tablespoons butter
1 bunch green onions (use a lot of the greens)
1 can cream of mushroom soup
¾ cup sour cream
1 teaspoon dill
1/8 teaspoon pepper
2 eggs,slightly beaten

If frozen pie shell is used, bake at 450 for 10 minutes. Sprinkle ½ the cheese into the shell. Break salmon into chunks, mix with flour and put into the shell.
In a frying pan, melt the butter and saute’ the onions until soft. Add soup, sour cream, dill and pepper. Heat and stir until boiling. Remove from heat and mix in eggs.
Pour over salmon and sprinkle top with the remaining cheese. Bake at 325 for 30 minutes. Let stand 5-10 minutes before cutting.l

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Tastiest Dish On Board 17 Oct 2013 05:25 #15

  • magster65
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LazyCrusr wrote: These sound pretty tasty! :)

I'm not a cook when on the boat; rather I am mostly a griller!

BEST meal by far is steak & shrimp on the 'ol barbie :D

Shrimp marinated on site with italian dressing, garlic and spices for 12 hrs or so. Steaks are mostly ribeye or those little round steaks with the bacon!
Montreal seasoning, medium to medium rare and they're dee-licious. Cook the shrimp kwikly and they just pop in your mouth! :)


Ditto. Take us somewhere and feed us, we'd like that! :)

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Tastiest Dish On Board 11 Jan 2014 16:29 #16

  • skeeter3
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Skeeter III Alfredo Halibut
Ingredients:
6-8 oz fillet of halibut for each person to feed
In skillet Pouch fish in enough water to cover, add 1 cup white wine, lemon juice, Minced garlic, onion salt, white pepper. Cook fish until done but not flaking apart. (P.S. don’t over cook)
Cook spaghetti enough for individual servings.
Heat your choice of Alfredo sauce ( garlic. Mushroom, cheesey, ect) can also use red sauces.
Put serving of noodles on plates, put halibut serving on noodles, cover with hot Alfredo sauce, top with fresh Parmesan cheese, finely chopped green onions or parsley.
Serve with fine white wine and watch it being devoured by satisfied guests. :P

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Tastiest Dish On Board 14 Jan 2014 16:42 #17

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Stove top Cream sauce Halibut
Mix Equal amounts of ingredients to cover fish:
Sour cream, mayo, cream cheese
Garlic powder to taste
Onion powder to taste
Lemon juice to taste
Mix above in bowl place in frig
Onion
Place halibut in skillet w/butter, cook at 200' one side about 1 min turn over put slices of onion on top, simmer at 180 till onions are about done then cover with sauce, simmer Another 10 min's or so, top with avocado wedges :cheer.
Serve and enjoy with white wine :P

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Tastiest Dish On Board 14 Jan 2014 17:12 #18

  • yachtman
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Langostino Al Ajillo

Pepper shrimp Peruvian style


15-20 large shrimp just taken out of the shrimp pot :). Or from the store depending on your shrimping luck

2 table spoons butter

1 table spoon olive oil.

A couple of cloves of garlic sliced up.

2 table spoons of chopped parsley.

3 table spoons of liquefied yellow pepper (not bell pepper but the long pointy yellow ones). Aji Amarillo this makes it spicey.
Aji Amarillo is a yellow pepper specific to Peru but just about any spicey pepper will work.

2 cups of sliced mushrooms. (Optional)

A couple of swirls of worsterchire sauce.

50-100 millileters of dry white wine.


Salt and pepper.
In a frying pan put butter olive oil garlic and mushrooms stir fry until the garlic starts to turn brown.

Add shrimp and yellow pepper and a worsterschire sauce stir and cover to cook shrimp a couple minutes then turn shrimp when shrimp are cooked add white wine and the parsley cook the wine mostly off and serve.

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Tastiest Dish On Board 14 Jan 2014 18:16 #19

  • Brad 3055
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Fresh made pizza on the grill is an easy winner for use. Stuffed peppers are good and easy. Lots of grilled veggies. the occasional BBQ lobster tail is a good choice too!

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Tastiest Dish On Board 14 Jan 2014 19:51 #20

  • NWCruiser
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Well they arn't overly involved but they are excellent

1. Halibut fresh caught, rolled in flour then dipped in egg and rolled in lightly seasoned bread crumbs, Fried in butter until golden brown. It produces a crisp outer shell with the fresh moist halibut inside.

2. Fresh Halibut & Shrimp Alfredo. Start with minced garlic and onions browned in butter ad Halibut and Shrimp cook until almost done, Ad flour and shreeded Parmesan cheese to the pan then heavy cream, serve over any type of pasta you have.

3. Fresh Dungeness crab with melted butter, corn on the cobb and sourdough bread

4. The old stand by London Broil, start with a big piece of sirloin cook to desired doneness pop open a can of Hollindaze and done.

Naturally sides are dependent on what is available at the farmers market. And a fresh salad is standard

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Tastiest Dish On Board 14 Jan 2014 22:47 #21

  • MartyUK
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LazyCrusr wrote: These sound pretty tasty! :)

I'm not a cook when on the boat; rather I am mostly a griller!

BEST meal by far is steak & shrimp on the 'ol barbie :D

Shrimp marinated on site with italian dressing, garlic and spices for 12 hrs or so. Steaks are mostly ribeye or those little round steaks with the bacon!
Montreal seasoning, medium to medium rare and they're dee-licious. Cook the shrimp kwikly and they just pop in your mouth! :)


That sounds awesome...............................................Shall put it on my list for summer time must do..... :cheer:

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Tastiest Dish On Board 14 Jan 2014 22:48 #22

  • MartyUK
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RinnyBeth wrote: I usually make this stuff I call " Heywood Hash".. I bring potatoes, mushrooms, onions, bell peppers.. chop up a bunch and any leftover meats from the night before moored up.. and stick them in too. add some pats of butter to fry it... (almost like fried taters). if no leftover meats then spam, ham or any meats you have.. stick in an cook till everything is done.. you can brown it like hashbrowns.... serve hot with some salsa over it...

makes a great hot meal in the mornings after a night on the boat... we all look forward to this when boating.. we dont make this at home.. its a special meal for camping or boating only

you can cheat and use the frozen hash potatoes in the frozen isle. or chop your own fresh.. I have done both and its just the same.. all depends on your spacing in the galley. I cooked it all in a large pot on the stove in the galley.. done over a campfire in a cast iron pan or a bbq.. add your own seasonings.. my fav is Johnnys Season salt, and pepper.. then salsa

Please invite us over that sounds a dish to enjoy.......... :cheer:

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Marty UK
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"THE VOICE OF THE SEA SPEAKS TO THE SOUL"


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Tastiest Dish On Board 14 Jan 2014 22:52 #23

  • boatworkfl
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BBQ baby back ribs, all the fishing and tour boat customers unloading from the boats, just salivate as they walk by.
Same with chicken.
Beer battered halibut with enough garlick to taste it well, never any left overs.

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Tastiest Dish On Board 14 Jan 2014 23:01 #24

  • MartyUK
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boatworkfl wrote: BBQ baby back ribs, all the fishing and tour boat customers unloading from the boats, just salivate as they walk by.
Same with chicken.
Beer battered halibut with enough garlick to taste it well, never any left overs.

Go away man I am dribbling over my laptop here......can smell what you are cooking......please stop now.......... :pinch:

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Marty UK
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"THE VOICE OF THE SEA SPEAKS TO THE SOUL"


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Tastiest Dish On Board 17 Mar 2014 16:02 #25

  • JigStick
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Pan fried walleye cheeks. Little butter. Splash of lemon. Better than the best scallops. Wash it down with a cold beer. Dam you now my mouth is watering.

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