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Welcome to the Hardcore Husky Forums. Folks who are well-known in Cyberland and not that dumb.

How are you cooking your steak these days?

13»

Comments

  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 27,697
    Swaye's Wigwam 10,000 Up Votes 10,000 Awesomes 25000 Comments
    edited June 17

    Medium rare is overcooked. You want to almost be able to hear the steak moo.

    CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.

    We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.

    Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.

    But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.

    *Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.

    Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.

    I attribute my easy blowout win over Covid to a diet rich in antibiotic laden beef.
    1to392831weretakenDerekJohnson
  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 27,697
    Swaye's Wigwam 10,000 Up Votes 10,000 Awesomes 25000 Comments

    Reverse sear is good when you’re cooking for a lot of people the only way to cook steak.

    Y’all sound like loosers without friends

  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 27,697
    Swaye's Wigwam 10,000 Up Votes 10,000 Awesomes 25000 Comments



    soak it up, boys.

    Is that a pork chop?
    It's a t-bone disguised as a pork chop.
  • MikeDamoneMikeDamone Member, Swaye's Wigwam Posts: 33,886
    Swaye's Wigwam 10,000 Awesomes 10,000 Up Votes Ninth Anniversary

    If ember my reverse sear phase.

    You’re probably in a dry, boneless, skinless CrossFit chicken breast phase.
    Steaks are Paleo. HTH
  • MikeDamoneMikeDamone Member, Swaye's Wigwam Posts: 33,886
    Swaye's Wigwam 10,000 Awesomes 10,000 Up Votes Ninth Anniversary

    Medium rare is overcooked. You want to almost be able to hear the steak moo.

    CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.

    We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.

    Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.

    But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.

    *Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.

    Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.

    JFC. TL;DR. Stopped at the cliche "hear the steak moo"
    DerekJohnson
  • RaceBannonRaceBannon Member, Swaye's Wigwam Posts: 82,384
    Swaye's Wigwam 50000 Comments 10,000 Awesomes 10,000 Up Votes

    Medium rare is overcooked. You want to almost be able to hear the steak moo.

    CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.

    We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.

    Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.

    But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.

    *Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.

    Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.

    Did you serve @Tequilla with it?
    YellowSnowDerekJohnsonTurdBomberRoadDawg55
  • 1to392831weretaken1to392831weretaken Member, Swaye's Wigwam Posts: 5,783
    Swaye's Wigwam 10,000 Awesomes 2,500 Up Votes 5000 Comments

    Medium rare is overcooked. You want to almost be able to hear the steak moo.

    CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.

    We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.

    Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.

    But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.

    *Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.

    Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.

    Did you serve @Tequilla with it?
    Just trying to improve our great nation's reading comprehension through practice one message board retard at a tim. It's a public service @Tequilla and I provide.
    RaceBannonYellowSnow
  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 27,697
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    If ember my reverse sear phase.

    You’re probably in a dry, boneless, skinless CrossFit chicken breast phase.
    Steaks are Paleo. HTH
    True. But still paleo is for fags.

    Without grain fed humans there's no civilization. And no civilization = dying in your 20's like a fucking caveman. Fuck that.

    Give me my gluten bitches!
  • YellowSnowYellowSnow Moderator, Swaye's Wigwam Posts: 27,697
    Swaye's Wigwam 10,000 Up Votes 10,000 Awesomes 25000 Comments

    Medium rare is overcooked. You want to almost be able to hear the steak moo.

    CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.

    We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.

    Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.

    But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.

    *Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.

    Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.

    Did you serve @Tequilla with it?
    @1to392831weretaken is the pour man's @Tequilla
    1to392831weretaken
  • Pitchfork51Pitchfork51 Member, Swaye's Wigwam Posts: 24,780
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    Rare is for faggots.

    I might even opine that medium is better on some fatty cuts due to the fat rendering
    chuck
  • LoneStarDawgLoneStarDawg Member, Swaye's Wigwam Posts: 10,672
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    Rare is for faggots.

    I might even opine that medium is better on some fatty cuts due to the fat rendering

    The bitchfork brand is undefeated
  • DerekJohnsonDerekJohnson Administrator, Swaye's Wigwam Posts: 45,684
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    Medium rare is overcooked. You want to almost be able to hear the steak moo.

    CSB tim: The best steaks I've ever had were at nice restaurants. People who cook them every day for a living tend to do a decent job, and using aged cuts, truffle butter, etc. all helps beat anything I've done. But the best steak I've ever cooked came out of nowhere, and I've never been able to top it no matter how many times I tried.

    We have two freezers downstairs, and we put a half of a grass-fed cow in one and a whole pig in the other every year. This is great, as there's always an endless supply of better tasting* and better for you meat, but it's inconvenient, as you have to plan a day ahead so you can pull and thaw, and myself and the beard are both terrible at doing that. One morning, I got up for work an hour early for reasons, so I figured I'd kill time by cooking myself a nice lunch for later. I didn't have any meat thawed, so I figured I'd pass up the ribeyes and tenderloins and whatnot and cook up a top sirloin. And since this steak would be defrosted in the microwave prior to cooking, I figured it was going to suck, so I'd cut it into fajita meat and mix with some sauteed peppers and onions.

    Ten minutes on defrost in the microwave, straight to the cast iron pan with some butter and salt and pepper and high heat. Windows and doors open and fans blowing to not wake everyone in the house up with the smoke alarm. Sear like a mofo, flip, sear like a mofo, cut into slices for further cooking with the veggies.

    But as I started slicing the steak up for stir-frying, I had to have a change of plans, as it was perfect. A couple millimeters of nice sear and then pink to red throughout. No purple or blue, so no worries of fatal diarrhea. "Alright, color's nice, but how does it taste?" Ate one slice to test, then ended up standing at the stove and eating half the steak right there and then instead. Putting that in fajitas would have been a crime. Shittiest cut in the freezer, thawed in the microwave, cooked at 3:45 in the morning, best steak I've eaten in my own house. Something about that particular piece o' beef was magic.

    *Buying beef by the side is a mixed bag when it comes to flavor. Feedlot beef is super fatty from all of the grain it's fed. Pasture raised beef is typically better for you, as they're not jammed full of antibiotics, and grass-fed beef is higher in antioxidants and lower in saturated fat. It's also nice to pay about $4.00 per pound in the freezer for tenderloin, New York, tri-tip, etc. On the downside, the flavor is hit or miss. You can have the farmer grain-finish the cow by feeding it grain for the last month, which kind of splits the difference. If you don't do this, the meat can sometimes be gamey, which can be mitigated by soaking in buttermilk. We've had mixed results with leaving off the grain finishing; sometimes it's gamey as hell, other times (like with that steak described above), it's magical. The good thing about leaving out the grain (and therefore the "marbling" that people love) is that--particularly with an already lean cut like a top sirloin or tenderloin--you can cook it really rare without worrying about a lot of rubbery fat being left behind.

    Pork, though? I'm thinking I could actually save money by buying bacon and sausage and chops and whatnot at the grocery store vs. buying a whole pig at the fair. Don't care. The pork I eat is better than ANYTHING you're gonna get from the store. It's just so much more flavorful. My general rule of thumb when it comes to carnivorous activities is that I don't eat something unless some 10 year old girl in Lynden gave it a name and cried when it died. This rule has served me well.

    JFC. TL;DR. Stopped at the cliche "hear the steak moo"
    It was a good effort.
  • PurpleThrobberPurpleThrobber Member, Swaye's Wigwam Posts: 35,453
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    I’m a bring it to my table med rare with a nice merlot that drinks like a cab guy.

    DerekJohnsonPitchfork51
  • CuntWaffleCuntWaffle Member Posts: 21,372
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    Air Fryer. Takes 6-8 minutes.
  • PurpleThrobberPurpleThrobber Member, Swaye's Wigwam Posts: 35,453
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    Air Fryer. Takes 6-8 minutes.

    You know, have cooked a lot in the air fryer but haven’t attempted a steak. You say 6-8 minutes? What temp?

    The Throbber is a warmer not a cook.

  • Pitchfork51Pitchfork51 Member, Swaye's Wigwam Posts: 24,780
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    Air Fryer. Takes 6-8 minutes.

    You know, have cooked a lot in the air fryer but haven’t attempted a steak. You say 6-8 minutes? What temp?

    The Throbber is a warmer not a cook.

    It actually works okay. I'm a big air fryer guy but I really don't get steak often so when I do I like to cook it nicely.

    Pretty much anything else though....yeah if it's after work and I'm hungry you know I'm chucking that shit in the af

    Maybe not chicken breast. Gotta do those on the stove
  • DerekJohnsonDerekJohnson Administrator, Swaye's Wigwam Posts: 45,684
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    Air Fryer. Takes 6-8 minutes.

    You know, have cooked a lot in the air fryer but haven’t attempted a steak. You say 6-8 minutes? What temp?

    The Throbber is a warmer not a cook.

    7-9 minutes at 500 degrees. Flip at the halfway mark
    PurpleThrobber
  • DerekJohnsonDerekJohnson Administrator, Swaye's Wigwam Posts: 45,684
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