Archive Page 4

25
Dec
13

Raffaello Pizza – Amore Italiano!


Rafaello (37 West 46th Street, between 5th and 6th Avenue, NY, NY 10036 – Tel:212.575.6550), is set to revolutionize what we call kosher pizza, here in New York; the owner is Italian (and operates a famous restaurant in Rome), and so is the Chef. This past Sunday, I stopped by to see what the fuss was about, not only can I testify that everything I’d heard was true, but actually it all was an understatement. They offer 17 different types of pizza, including one gluten free, two different calzones, salads and three different types of pasta. But it is that pizza of theirs where they truly shine; as their website says:

The thin crust made with a dough left to rise for 2 days in order to minimize the amount of yeast and make it more digestible together with hand picked fresh ingredients makes it the perfect meal.

At Raffaello pizza slices are not triangular, they are rectangular and sizes are generous; the choices are as pleasant to the eye, as they are in aroma, as they are to the palate…

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Raffa1c

Slices of Eggplant Pizza and Black Olive with San Marzano Tomatoes and Mozarella… both types are mouth watering!

Raffa2

Cheese, pasta and black olives…

The calzones come freshly baked rather than rewarmed – as other establishments all too often do – filled with vegetables and oozing with melted cheese…

Raffa3

But I was in for a big delicious surprise at the end, at the recommendation of a couple next to my table I ordered the dessert pizza…

Raffa4

It didn’t look as elegant as the selections that preceded it, but the Chocolate Pizza with hot hazelnut spread and powdered sugar was better than I could ever have imagined, it certainly was a great way to end the meal. As a result of all the above, when I somehow found myself in the neighborhood at lunch time, yesterday, I just had to go back!

CS

17
Dec
13

Sotheby’s Upcoming Jewish Auctions – Part 2 – Israeli and International Art


Sotheby’s (1334 York Avenue; NY, NY 10021; Tel:212.606.7000), second Jewish themed auction which is also taking place today, features paintings, photographs, scuplture and DVDs. While much of the art is of a very Jewish nature one can easily recognize outside influences such as the French Fauves in the works of Mane-Katz, who is well represented here. It is obvious therefore that while weaving a Jewish theme, these artists often see it through the style of their contemporaries.

Can we therefore, talk about Jewish art as more than just the representation of certain subject matter? Absolutely! As I went through the exhibit it was quite obvious that Jewish painters, sculptors, photographers – while using the styles, the colors, the techniques, the equipment prevalent in their time – also bring a unique perspective, a unique sensitivity, a unique joy, a unique pain, all of them quintessentially Jewish.

It is outside the scope of this blog to discuss every single item, or even a significant number of them, but here are a few of the artworks that impressed me.

I found Samuel Bak‘s Untitled (Lot 69), very powerful…

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Ebak

Bak, a surrealist painter, is a Holocaust survivor with a powerful eye for detail – who portrays his personal nightmares and symbolism. The above Untitled work is subtitled (Experimente Mit der Weisheit – Experiment with Wisdom). Without showing an actually war scene, it portrays, the horrors, the aftermath of battle. Painted in 1974, it is estimated at $20,000 to $30,000. Four other works by this painter are included, as well, ranging between $12,000 to $20,000.

Moshe Gershuni is represented by two works, my personal favorite…

MGershuni2

…of the two, is the above monochromatic canvas (Lot 86), in shades of grey. Bold, strong, heavy brushstrokes create almost a sculpture on the canvas. It was painted in 2005-2006 and is estimated at $25,000 to $30,000.

Reuven Rubin also has a number of works here that show an evolution of styles and subjects…

ReuRub

Painted in 1928, The Milkman (Lot 27) depicts his love and amazement at the new land he had recently arrived in, Palestine. It has an estimated price ranging from $300,000 to $350,000. Two years later in 1930, Jakob Steinhardt in The Sunday Preacher (Lot 54), painted a powerful prophetic warning against the Weimar Republic’s decadence and the evil of things to come, it is estimated at $100,000 to $150,000.

Between the powerful photography of Adi Nes, to the very personal art (sculpture and DVDs) of Sigalit Landau, works by Ohad Meromi depict the anti-hero.

Omer1

The Psychedelic Protagonist (Lot 134), shows a despondent would be musician of undefinable age, reaching out – perhaps halfheartedly – for a hallucinogenic mushroom. Will he pick it up? Will he use it? This work is priced between $15,000 to $18,000.

From Ludwig Blum‘s idyllic View of Jerusalem (Lot 8), painted in 1937 and estimated at $40,000 to $60,000…

LudBlum

…to Yigal Ozery‘s study of a decaying building in Window (Lot 124), estimated at $12,000 to $15,000…

YigOz

From idealism, to warnings and fear, from hope to despair, from celebration to tears, the whole rainbow of human emotions, is represented here in many styles, in many colors. The range of Jewish experience, dreams and nightmares, laughter and tears, yet an absolute belief that future will be a bright one, from the late 19th century onward, is shown through varied media as explained by Jennifer Roth, two evenings ago, on our radio show.  There is something here for every taste and almost every pocket!

CS

16
Dec
13

Sotheby’s Upcoming Jewish Auctions – Part 1 – Important Judaica


Sotheby’s (1334 York Avenue; NY, NY 10021; Tel:212.606.7000) is having two exhibits on subjects of Jewish interest, prior to the auctions on Tuesday, the 17th of December. There are a hundred and sixty one lots in the Important Judaica exhibit, with one hundred and forty two lots in Israeli and International Art.

Many unusual items are shown in the Important Judaica section, including paintings, ceremonial art, books and more, ranging from antiquity to the 20th century in age. Quite a number of items impressed me, following is a small sampling…

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Hamisha Humshei Torah - Printed in 1561

Hamisha Humshei Torah – Printed in 1561

The above pictured item, Lot 136, includes the full Chumash together with RaSH”I and a condensed version of Elija Mizrahi‘s Sefer Mizrahi (a supercommentary on RaSH”I), titled Kitzur Mizrahi, as authored by Jacob Marcaria in Riva di Trento. Marcaria was a physician, printer and author. He printed a small number of titles in the press of German Rabbi Yosef Ottolengo – who had been licensed to print Hebrew books by Cardinal Cristoforo Madruzzo, Bishop of Trento. Included here are the Megillot (Scrolls) with commentaries by RaSH”I and Yitzchak Arama. It was obviously meant as a synagogue volume as it also includes the haftarot for the whole year as well as commentaries to aid in understanding these additional biblical readings. It is estimated to sell for $5,000 to $7,000.

Another book I found compelling was Sefatayim Yishak, Lot 143. In this slim volume are two letters written by Rabbi Jacob Yehoshua Falk – an ally of Rabbi Yaakov Emden – and Rabbi Aryeh Leib of Amsterdam – another staunch Emden ally and his brother-in-law. The letters, directed to the Rabbinical Court in Prague, expressed great concern and opposition to the newly appointed Rabbi of the German cities of Altona, Hamburg and Wandsbeck, Rabbi Yonathan Eybeschutz. Since Rabbi Eybeschutz‘ son and brother were known as Shabtai Tzvi followers, Rabbi Emden (whose father, the Chacham Tzvi, had been involved in a bitter fight against Nechemya Ochayon, after the latter was proven to be a full fledged Sabbatean) suspected Rabbi Eybeschutz‘ of secretly being a Sabbatean (especially after the latter gave a pregnant woman an amulet he wrote). This item is estimated at $10,000 to $12,000, it was printed in Altona in 1752.

More interesting books, among others, include Robert Estienne‘s Biblia Hebraica – in eight volumes – printed during a two and half year period from 1543 to 1546 (Lot 137), estimated at $20,000 to $30,000. An unusual collection of moral fables and animal stories, Meshal Ha-Kadmoni (Lot 134), by Yitzchak Ibn Shahula (and discussed by David Wachtel during last evening’s broadcast, on our radio show), has an estimated range of $30,000 to $40,000. It has some eighty woodcut illustrations and the material is based on the Talmud and Midrashim, with kabbalistic and Indian influences.

A very unusual tome, which appeared in Catania (Sicily), is a Compendium of Medical Treatises in Judeo-Arabic and Hebrew (Lot 96). While Arab copies of some of these works are relatively common, only three other copies in Hebrew letters are known. Jews lived in Catania as early as 383 B.C and many references to this town indicate, in later centuries, the presence of of numerous Jewish physicians. It’s price is expected to come in at around $8,000 to $12,000.

This medical book appeared around 1452

This medical book appeared around 1452

Another rare treasure is the first printed edition of the Talmud Yerushalmi by Daniel Bomberg (Lot 133). It took two years to print it (1522 to 1524), and was based on Yechiel ben Yekuthiel ben Benyamin Ha-Rofe‘s work from 1289, known as the Leyden Manuscript. It is expected to sell between $20,000 to $30,000.

Oppenhaim's the Kidnapping of Edgardo Mortara - painted in 1862, four years after the tragic event.

Oppenhaim’s The Kidnapping of Edgardo Mortara – painted in 1862, four years after the tragic event.

Among the paintings in this auction, two stand out. Moritz Daniel Oppenheim‘s The Kidnapping of Egardo Mortara (Lot 60)*, depicts a horrible event from 1858 that drew international interest and world outrage against the Pope and the Catholic Church. This barbaric, unashamedly antisemitic act, was the catalyst that brought about the Resorgimento – the unification of Italy under King Vittorio Emmanuele and the erosion of Papal power over the country in 1870). It is estimated to bring in $200,000 to $300,000. Isidor Kaufman‘s Portrait of a Young Rabbi (Lot 61), is another very powerful painting, with estimates ranging from $100,000 to $150,000.

Painted circa 1897

Painted circa 1897

The two watercolors by Georg Emanuel Opitz (Lot 62) (not a Jewish artist, though many of his works show Jews), depict rather whimsically a Jewish teacher punishing one of his students as the other kids make fun of their mentor behind his back,  as explained by Jennifer Roth last evening on our radio show. The second watercolor shows a mother trying to intercede – on behalf of her daughter and her nervous suitor – with the father to accept the match. Both watercolors are expected to go for $8,000 to 12,000.

There are also many other items ranging from Torah finials, to crowns, to breastplates, to candelabra and more. All in all, this is a superb collection of items spanning hundreds of years and into the 20th century. Truly Important Judaica!

CS

* The white colored streaks in Oppenheim’s painting above do not show damage to the canvas, they are nothing more than reflections of the light in the exhibition hall.

15
Dec
13

Our Radio Show this Evening


This evening at 10:30pm (Eastern Time) on BlogTalkRadio.com we will broadcast a conversation we pre-taped on Friday morning at Sotheby’s offices in Manhattan. We spoke to Jennifer Roth (Senior Vice President, Sotheby’s New York) and David Wachtel (Consultant on Books and Manuscripts).

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David Wachtel

David Wachtel

First we spoke with Mr. Wachtel on the fascinating topic of old and rare Judaica books and scrolls from the Important Judaica exhibit. Jennifer Roth, joined us next as we discussed the paintings, sculpture and DVDs offered in both Important Judaica and Israeli and International Art.

Both auctions will be held this coming Tuesday the 17th of December, at Sotheby’s (1334 York Avenue; NY, NY 10021; Tel:212.606.7000)

Please join us at 10:30pm (Eastern Time) on BlogTalkRadio.com for fascinating insights into the world of rare Judaica and the place of Israeli and international Jewish artists in the context of modern art movements.

Meanwhile, in case you missed it, please listen in to our conversation with Rabbi Asher Girshberg. Don’t forget to tune us in this evening at 10:30pm (Eastern Time) on BlogTalkRadio.com. We’ll be waiting for ya!

CS

11
Dec
13

The Prime Grill Cookbook


David Kolotkin, one of our favorite Chefs, has authored a new cookbook together with Prime Hospitality Co.’s CEO Joey Allaham. Some of Prime Grill‘s tastiest recipes are in this book, many of which SYR and I have tasted over the years, now everyone can make and enjoy them anytime they want!

PrmCookBk

The book starts out with a history of Prime Grill, photos of the original location and some of the kitchen crew. Then it has a section on Chef David, menus and a listing of potables. The recipe section is organized as follows:

  • Hors d’Oeuvres
  • Appetrizers
  • Soups
  • Salads
  • Fish
  • Meat
  • Side Dishes
  • Dessert
  • Cooking Foundations
  • Dressings and Sauces
  • Rubs

It was hard to find just one favorite recipe to feature here, but after reviewing the book a few times I opted for this one:

Porcini Mushroom Soup

Serves 4 to 6

Ingredients

  • 1/2 cup extra-light olive oil
  • 2 cups onion, small dice
  • 1/2 cup celery, small dice
  • 2 garlic cloves, minced
  • 2 1/2 cups defrosted frozen porcini mushrooms, rough chopped (reserve defrosted liquids)
  • 1/4 cup all purpose flour
  • 6 cups liquid (defrosted liquid + chicken stock to equal 6 cups)
  • 2 cups pareve cream cheese
  • 2 tbsp. salt
  • 2 cups pareve cream cheese
  • Caramelized onions (optional)

In a heavy gauge soup pot, heat extra-light olive oil and sweat the onions and celery until soft and translucent. Add the garlic and cook until aromatic. Add the porcini mushrooms and stir in the flour and cook for another three to four minutes. Add the liquid slowly, working out any lumps from the flour and add salt. Once the liquid is combined bring to  a boil and immediately lower to a simmer in on low heat for a half hour, stirring constantly to prevent burning. Add the pareve cream cheese and combine till smooth. Remove from the heat and let the mixture cool. Puree in a blender until smooth. Serve with croutons or a toasted piece of bread and garnish with caramelized onions.

Chef’s tip: Because you are working with roux, you want to add the water slowly, So that there are no lumps, use a whisk to ensure proper incorporation. In addition, because it is a thick soup, it should be stirred very frequently.

We’ve had this soup quite often as we ate both at Prime Grill and at Solo, we just can’t get enough of it!

Whether you want a recipe to impress the in-laws or your boss, whether you need something fast or you are looking for that special dish for a festive occasion, this is the cookbook for you!

Enjoy, gentle reader, enjoy!

CS

10
Dec
13

La Brochette Steakhouse and Sushi Bar


Last evening, SYR and I attended La Brochette‘s (340 Lexington Ave; New York, NY 10016; Tel: 212.972.2200Grand Opening Event. It is located on the premises of the late La Carne GrillUnder the direction of its owners Avi and Reuven Cohen, it acquired a more sedate and contemporary look to give it the distinctive atmosphere that would do full justice to its fare.

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The main floor...

The main floor…

Chef Angel Rodriguez cooked up a memorable menu for the occasion. We started out with the Petit Omakase, a selection of sushi rolls…

White tuna with avocado crunch, tuna/salmon roll and more in a sweet and sour sauce...

White tuna with avocado crunch, tuna/salmon roll and more in a sweet and sour sauce…

For a meat appetizer we had the La Brochette Sampler; it soon became very obvious we were about to be treated to a virtuoso performance of food and heavenly aromas…

Spring roll, wagyu beef brochette and Peking duck

Spring roll, wagyu beef brochette and Peking duck

SYR followed with La Brochette Salad, which came with Boston lettuce, baby corn, haricot vert, Kalamata olives and Ranch-Lemon dressing and she liked it!. I, intrigued, opted for the French Onion Soup. This soup is traditionally covered with bread and melted cheese, since we were at a steakhouse, I just had to see what Chef Angel would come up with and I was pleasantly surprised at the riches, the nuances of flavors.

We both segued with the Roasted Prime Rib, which came with a side of of potatoes Lyonnaise and the house beef glaze, SYR ordered hers medium rare, while I opted for a medium well. Both were excellent choices…

....ample portions, deliciously juicy and tender. Who can ask for more?

….big portions, deliciously juicy and tender. Who can ask for more?

We washed it all down with 2 glasses each of Borgo Reale Pinot Grigio 2012, from grapes grown in the the Friuli Venezia Giulia region. It was pale straw in color, medium bodied, with a fruity aroma and a clean refreshing taste. We should have found a more adequate wine pairing for the robustly flavored roasted rib, though the wine went delightfully well with everything up to the entrée.

SYR finished her repast with a Mascarpone Tiramisu..,

it truly mimicked the dairy original!

…it truly mimicked the dairy original!

while I – an unrepentant chocoholic – opted for a Chocolate Lava with a scoop of vanilla ice cream. We left the restaurant enchanted by the atmosphere, and the succulent dinner. 

...the taste of paradise!

…the taste of paradise!

We run into quite a few old friends, most notably Rabbi Shmuley Boteach, Elan Kornblum from Great Kosher Restaurants Magazine, and Meyer Harroch from New York Kosher Guide, among others. The waiter, a gentleman of the old European schhol (though he was only middle aged), was very attentive and made everyone feel very special. As SYR and I discussed the evening, we both agreed that we’ll have to go back again an again.

CS

19
Nov
13

Thanksgiving Cooking with Gloria Kobrin, Part 2– Root Vegetable Casserole with Caramelized Onions


Here’s Gloria Kobrin again, demonstrating another vegetarian delight:

Root Vegetable Casserole with Caramelized Onions

Serves 10 to 12
Prep time
: Root vegetables-60 minutes, Onions-40 minutes, Baking: 0 min
Equipment: 10 cup pot, large skillet, large mixing bowl, 10 cup casserole, large colander

Ingredients

  •  3 pounds russet potatoes
  • 1 pound turnips
  • 2 pounds parsnips large
  • 5 large onions 10 cup casserole
  • 7 cloves garlic- peeled
  • 1 bay leaf
  • 1 medium bunch fresh thyme leaves
  • 7 cups fresh/boxed vegetable broth
  • 2 sticks non-dairy margarine-softened
  • Olive oil

Directions

  1. Spray casserole with olive oil.
  2. Peel potatoes and parsnips. Cut them into 1½ inch pieces. Peel and cut turnips into ½ inch pieces. Put vegetables in pot with garlic. Tie thyme and bay leaf together and add to vegetables with stock. Bring to a boil. Cover pot and simmer about 40 minutes until vegetables are very soft. Cool slightly. Remove thyme-bay leaf bundle. Drain vegetables in a colander or lift vegetables out with a spider.. Transfer into large bowl. Mash vegetables with 1 stick margarine until blended yet chunky. Spoon into casserole. Set aside.
  3. Peel and core onions. Slice thinly.
  4. Melt remaining margarine in skillet over high heat. Add onions to skillet and sauté until onions are soft and golden brown- about 25 minutes. Spread onions evenly over smashed vegetables. Bake in 375 F oven until vegetables are very hot and onions have crisped.

Note: Completed casserole may be prepared one day in advance and refrigerated. Bring to room temperature before baking. To prepare for freezer: Spoon mashed vegetables into oven to table ware serving dish. Cool completely. Cover with waxed paper and foil and freeze. Defrost casserole the night before serving. Sauté onions and smother vegetable casserole with them on serving day. Serve hot!

Enjoy, gentle reader, enjoy!

CS

18
Nov
13

Thanksgiving Cooking with Gloria Kobrin, Part 1– Sweet Potato Casserole


Gloria Kobrin, author of Kosher Cookbook, an iphone/ipod app with over 300 step-by-step recipes, a shopping list generator and 52-week meal plans. She’s also a food blooger and is about launch a website (kosherbygloria.com) with more recipes, cooking tips and more. This past week I had the pleasure of taping her as she prepared easy yet delicious dishes for Thanksgiving. Here we present the first one of three:

Sweet Potato Casserole

Serves 18
Prep time: Boiling potatoes- 20-30 min. Mixing- 15 min. Baking- 45 min.
Equipment: Large pot, 6 quart oven to table casserole

Ingredients

  • 6 pounds sweet potatoes
  • 1 cup (tightly packed) + 6
  • tablespoons dark brown sugar
  • ¾ cup non-dairy margarine- melted
  • 1 tablespoon vanilla extract*
  • 3 cans mandarin oranges – drained
  • 1 cup chopped pecans

Directions

  1. Boil potatoes until very soft. Drain, cool slightly and peel. Place potatoes in large mixing bowl. Add 6 tablespoons margarine, 12 tablespoons brown sugar, and vanilla to potatoes. Whip ingredients together well by hand or in electric mixer. Fold in oranges. Spoon mixture into casserole and smooth over the top.
  2. Preheat oven to: 375 F.
  3. Mix together remaining margarine and brown sugar. Scatter chopped pecans over the top of casserole. Dribble sugar and margarine mixture over nuts. Bake 45 minutes or until piping hot.

* Cognac can be used in place of vanilla.

Note: Marshmallows can be used instead of nuts and brown sugar. Decorate the top of casserole with them during the last 15 minutes of baking.

Enjoy, gentle reader, enjoy!

CS

13
Nov
13

This Evening’s Radio Show – A conversation with Rabbi Asher Girshberg


After an all too long hiatus, we are restarting our BlogTalkRadio show, we will be on twice a week, every Wednesday and Thursday at 10:00pm (Eastern Time). Our guest this evening is:

RabAshGirsh

Rabbi Asher Girshberg, owner of De La Rosa Real Foods, a company that scours the globe to find top quality oils (and introducing a new line of artisanal oils from Morocco), the world’s first kosher organic wines from Austria and more…

RabAshGirsh2

Rabbi Girshberg‘s wide variety of interests, including a movie script and movie project in progress are mere details in his incredible life’s journey. Please listen in this evening at 10:00pm (Eastern Time) at  BlogTalkRadio/kosherscene for an interesting talk with a fascinating personality. We’ll be waiting for you! 

CS

11
Nov
13

Solo – A Chinese Variation on a Theme


Solo has always been a very classy act. Perhaps it was the red interior, accenting Solo’s newest Chinese themed cuisine, that caused a mind-melding color association with a movie I once saw called The Red Violin. A master violin maker, Nicolo Bussotti, creates a magnificent red colored violin of impeccable sound and quality; the story fans out as the violin passes among its talented owners, spanning many countries and the breadth of four centuries. Solo in many ways resembles the exquisite violin in the story. Throughout its variations from meat to dairy and back to meat in oriental presentation, Solo has – since it opened its doors – provided masterful fair, exemplary high end quality dishes, service, artful presentation, with creative recipe variations yielding delightful results. Valentino, Solo‘s manager – a mother hen, in a good way – is there from early morning until midnight, day in and day out, making sure that Solo‘s standards remain at the top of its class.

At the request of its many loyal habitués, Solo has kept some of its most popular items like cowboy steak, and beef sliders. It’s a good thing too; CS and I started off our meal with Solo‘s Yellowfin Tuna Tartar, topped with avocado mash served with kimchi and mango salsa – some variations since last we sampled it, but still perfection. Their Salmon Carpaccio…

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SoloCh1

was the ultimate example of high quality fare Solo is so famous for. You must must try the Porcini Mushroom Soup. It was just fabulous; you could wean babies on this creamy caramel colored delight. I don’t know how, but I just gotta that recipe. I could have eaten three bowls full. Maybe we’ll kidnap Eka, our trusty waiter, whom we’ve just adored for years, and torment him with heavy Jewish recipes ’til he gives up some kitchen secrets. The Hot and Sour Soup

SoloCh3

was almost as good to our palate as the mushroom soup that preceded it, though the first one remains an undisputed favorite.

We sampled two more fabulous fish dishes, check that, we devoured them! The Pan Seared Chilean Sea Bass…

SoloCh4

with bok choy was outstanding, subtly sweet with just the right kick of pungent; the Salmon Teriyaki, cut triangles from the choicest part of top quality organic salmon, had the finest veil of spiced rice powdered crispness – again, superbly flavored! I have never enjoyed fish more.

Hagafen‘s Sauvignon Blanc 2011 accompanied our fish dishes – it showed very little personality except for its nice fruity bouquet. We switched to Hagafen‘s Pinot Noir 2011, a bit more flavorful for the meat courses that followed. Interesting Crispy Chinese Beef Balls – lemon flavored meatballs – they were uniquely lemony, moist and delicious.

Pan Seared Beef Dumplings…

SoloCh5

followed and they were light and delicious. Our final entree was the Mongolian Style Beef Filet, brought sizzling to the table, very Chinese, spicy savory, quite good. I don’t know if Chinese is the last cuisine variation that Solo will ever introduce, perhaps they will offer a fusion of just superbly crafted dishes. What I do know is that however they may vary their menu, Solo remains one of the finest orchestrations of fine dining in New York City.

SYR




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