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Thread: WAG? Appetizer Recipe

  1. #1
    Wayne Boatwright Guest

    Default WAG? Appetizer Recipe

    Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    really enjoyed, but have no idea exactly how to put it together.

    To the best of my memory, it was predominantly celery sticks that had been
    lightly braised (it was still somewhat crisp), dressed with some sort of
    vinaigrette that was very herbal and also included anchovy fillets. There
    may also have been some pimiento and mushroom, but I don't have a great
    memory of all the components except for the celery, vinaigrette, and
    anchovy.

    Has anyone had anything similar, or an idea as how to best to duplicate it?
    Nothing that I've googled seems to resemble it.

    I know this is rather vague, but I was hoping...

    TIA

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Monday, 10(X)/13(XIII)/08(MMVIII)
    *******************************************
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    Countdown till Veteran's Day
    4wks 5hrs 11mins
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  2. #2
    Paco Guest

    Default Re: WAG? Appetizer Recipe


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.69...
    > Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    > really enjoyed, but have no idea exactly how to put it together.
    >
    > To the best of my memory, it was predominantly celery sticks that had been
    > lightly braised (it was still somewhat crisp), dressed with some sort of
    > vinaigrette that was very herbal and also included anchovy fillets. There
    > may also have been some pimiento and mushroom, but I don't have a great
    > memory of all the components except for the celery, vinaigrette, and
    > anchovy.
    >
    > Has anyone had anything similar, or an idea as how to best to duplicate
    > it?
    > Nothing that I've googled seems to resemble it.
    >
    > I know this is rather vague, but I was hoping...
    >
    > TIA
    >
    > --
    > Wayne Boatwright



    Could the veggies have been pickled, rather than braised? A house version
    of a giardiniera perhaps?


  3. #3
    kilikini Guest

    Default Re: WAG? Appetizer Recipe

    Paco wrote:
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.69...
    >> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    >> really enjoyed, but have no idea exactly how to put it together.
    >>
    >> To the best of my memory, it was predominantly celery sticks that
    >> had been lightly braised (it was still somewhat crisp), dressed with
    >> some sort of vinaigrette that was very herbal and also included
    >> anchovy fillets. There may also have been some pimiento and
    >> mushroom, but I don't have a great memory of all the components
    >> except for the celery, vinaigrette, and anchovy.
    >>
    >> Has anyone had anything similar, or an idea as how to best to
    >> duplicate it?
    >> Nothing that I've googled seems to resemble it.
    >>
    >> I know this is rather vague, but I was hoping...
    >>
    >> TIA
    >>
    >> --
    >> Wayne Boatwright

    >
    >
    > Could the veggies have been pickled, rather than braised? A house
    > version of a giardiniera perhaps?


    That was my immediate thought.

    kili



  4. #4
    Wayne Boatwright Guest

    Default Re: WAG? Appetizer Recipe

    On Mon 13 Oct 2008 07:44:06p, Paco told us...

    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.69...
    >> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    >> really enjoyed, but have no idea exactly how to put it together.
    >>
    >> To the best of my memory, it was predominantly celery sticks that had
    >> been lightly braised (it was still somewhat crisp), dressed with some
    >> sort of vinaigrette that was very herbal and also included anchovy
    >> fillets. There may also have been some pimiento and mushroom, but I
    >> don't have a great memory of all the components except for the celery,
    >> vinaigrette, and anchovy.
    >>
    >> Has anyone had anything similar, or an idea as how to best to duplicate
    >> it?
    >> Nothing that I've googled seems to resemble it.
    >>
    >> I know this is rather vague, but I was hoping...
    >>
    >> TIA
    >>
    >> --
    >> Wayne Boatwright

    >
    >
    > Could the veggies have been pickled, rather than braised? A house
    > version of a giardiniera perhaps?


    No, I think definitely not pickled. The flavor was too delicate and fresh,
    nor enough vinegar for a pickle.

    But...thanks for suggesting the idea of it.

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Monday, 10(X)/13(XIII)/08(MMVIII)
    *******************************************
    Today is: Columbus Day, Thanksgiving Day (Canada)
    Countdown till Veteran's Day
    4wks 3hrs 33mins
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  5. #5
    HiTech RedNeck Guest

    Default Re: WAG? Appetizer Recipe


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.69...
    > Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    > really enjoyed, but have no idea exactly how to put it together.
    >
    > To the best of my memory, it was predominantly celery sticks that had been
    > lightly braised (it was still somewhat crisp), dressed with some sort of
    > vinaigrette that was very herbal and also included anchovy fillets. There
    > may also have been some pimiento and mushroom, but I don't have a great
    > memory of all the components except for the celery, vinaigrette, and
    > anchovy.
    >
    > Has anyone had anything similar, or an idea as how to best to duplicate

    it?
    > Nothing that I've googled seems to resemble it.


    Was it served hot or cold?

    If hot, how about marinating the celery sticks in the vinaigrette (Italian
    dressing with whatever herbs, etc. you want added) in the fridge, then
    putting the sticks and some of the marinade in a baking pan and broiling it
    to the doneness you want.

    If cold, reverse the steps, first broil the celery then marinate it in the
    fridge.



  6. #6
    Wayne Boatwright Guest

    Default Re: WAG? Appetizer Recipe

    On Mon 13 Oct 2008 10:07:59p, HiTech RedNeck told us...

    > Was it served hot or cold?


    It was refrigerated cold, more at room temperature.

    > If hot, how about marinating the celery sticks in the vinaigrette
    > (Italian dressing with whatever herbs, etc. you want added) in the
    > fridge, then putting the sticks and some of the marinade in a baking pan
    > and broiling it to the doneness you want.
    >
    > If cold, reverse the steps, first broil the celery then marinate it in
    > the fridge.


    Now that you've mentioned the two alternatives, I think the result might
    actually be best by preparing it by the first method, then letting it cool
    and chill before serving. Marinating before broiling or braising would
    probably give it more flavor.

    Good idea!

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Monday, 10(X)/13(XIII)/08(MMVIII)
    *******************************************
    Today is: Columbus Day, Thanksgiving Day (Canada)
    Countdown till Veteran's Day
    4wks 1hrs 45mins
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  7. #7
    Bob Terwilliger Guest

    Default Re: WAG? Appetizer Recipe

    Wayne wrote:

    > To the best of my memory, it was predominantly celery sticks that had been
    > lightly braised (it was still somewhat crisp), dressed with some sort of
    > vinaigrette that was very herbal and also included anchovy fillets. There
    > may also have been some pimiento and mushroom, but I don't have a great
    > memory of all the components except for the celery, vinaigrette, and
    > anchovy.
    >
    > Has anyone had anything similar, or an idea as how to best to duplicate
    > it?


    From _The Gourmet Cookbook Volume I_:

    Celery Victor

    Wash hearts of celery without separating the stalks, halve them lengthwise,
    and trim them to 4- or 5-inch lengths. Cook the celery in boiling beef stock
    until it is tender. Drain it and put it in a shallow dish to cool. Pour
    well-seasoned French dressing over the celery and chill it, Turing it
    occasionally. When ready to serve, arrange the pieces on watercress or
    shredded lettuce on a serving platter and sprinkle them liberally with black
    pepper and chopped parsley. Lay a few thin strips of anchovy over each piece
    of celery and garnish with quarters of tomato and ripe olives.

    Asparagus may also be prepared in this way, cooking the stalks only until
    they are barely tender.

    also:

    French Dressing

    To 1/2 cup vinegar -- white, cider, or malt -- add 3/4 teaspoon salt and 1/4
    teaspoon ground white pepper. Stir well with a fork and add 1 1/2 cups olive
    oil. Beat the mixture with a fork until it is well combined.

    For a thicker, creamier dressing, but an ice cube into the mixing bowl and
    stir the dressing for a minute or two longer. [BOB'S NOTE: It seems like
    this would water the dressing down. I'd try putting the vinegar into the
    freezer until it just begins to freeze instead.]

    If you Google for the words celery victor anchovy you'll come up with
    similar recipes; this was just the one I knew.


    Bob



  8. #8
    James Silverton Guest

    Default Re: WAG? Appetizer Recipe

    Bob wrote on Tue, 14 Oct 2008 05:56:42 -0700:

    >> To the best of my memory, it was predominantly celery sticks that had
    >> been lightly braised (it was still somewhat crisp), dressed with some
    >> sort of vinaigrette that was very herbal
    >> and also included anchovy fillets. There may also have been some
    >> pimiento and mushroom, but I don't have a great memory
    >> of all the components except for the celery, vinaigrette, and
    >> anchovy.
    >>
    >> Has anyone had anything similar, or an idea as how to best to
    >> duplicate it?


    > From _The Gourmet Cookbook Volume I_:


    >
    > Celery Victor


    There was a very recent recipe in Gourmet for "Cold, Spicy Celery". It's
    quite good and a basic difference is that the vinaigrette contains red
    pepper flakes.
    http://tinyurl.com/4mmwe7

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  9. #9
    Christine Dabney Guest

    Default Re: WAG? Appetizer Recipe

    On Tue, 14 Oct 2008 01:57:14 GMT, Wayne Boatwright
    <wayneboatwright@[email protected]> wrote:

    >Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    >really enjoyed, but have no idea exactly how to put it together.
    >
    >To the best of my memory, it was predominantly celery sticks that had been
    >lightly braised (it was still somewhat crisp), dressed with some sort of
    >vinaigrette that was very herbal and also included anchovy fillets. There
    >may also have been some pimiento and mushroom, but I don't have a great
    >memory of all the components except for the celery, vinaigrette, and
    >anchovy.


    I am wondering if this is Celery Victor? I don't have the recipe in
    front of me right now, but that rings a bell....

    Christine

  10. #10
    Wayne Boatwright Guest

    Default Re: WAG? Appetizer Recipe

    On Tue 14 Oct 2008 05:56:42a, Bob Terwilliger told us...

    > Wayne wrote:
    >
    >> To the best of my memory, it was predominantly celery sticks that had
    >> been lightly braised (it was still somewhat crisp), dressed with some
    >> sort of vinaigrette that was very herbal and also included anchovy
    >> fillets. There may also have been some pimiento and mushroom, but I
    >> don't have a great memory of all the components except for the celery,
    >> vinaigrette, and anchovy.
    >>
    >> Has anyone had anything similar, or an idea as how to best to duplicate
    >> it?

    >
    > From _The Gourmet Cookbook Volume I_:
    >
    > Celery Victor
    >
    > Wash hearts of celery without separating the stalks, halve them
    > lengthwise, and trim them to 4- or 5-inch lengths. Cook the celery in
    > boiling beef stock until it is tender. Drain it and put it in a shallow
    > dish to cool. Pour well-seasoned French dressing over the celery and
    > chill it, Turing it occasionally. When ready to serve, arrange the
    > pieces on watercress or shredded lettuce on a serving platter and
    > sprinkle them liberally with black pepper and chopped parsley. Lay a few
    > thin strips of anchovy over each piece of celery and garnish with
    > quarters of tomato and ripe olives.
    >
    > Asparagus may also be prepared in this way, cooking the stalks only
    > until they are barely tender.
    >
    > also:
    >
    > French Dressing
    >
    > To 1/2 cup vinegar -- white, cider, or malt -- add 3/4 teaspoon salt and
    > 1/4 teaspoon ground white pepper. Stir well with a fork and add 1 1/2
    > cups olive oil. Beat the mixture with a fork until it is well combined.
    >
    > For a thicker, creamier dressing, but an ice cube into the mixing bowl
    > and stir the dressing for a minute or two longer. [BOB'S NOTE: It seems
    > like this would water the dressing down. I'd try putting the vinegar
    > into the freezer until it just begins to freeze instead.]
    >
    > If you Google for the words celery victor anchovy you'll come up with
    > similar recipes; this was just the one I knew.
    >
    >
    > Bob
    >
    >


    Bob, that certainly sounds like what I had. Now I'm really anxious to try
    it. I'll take a look at some of the other recipes, too, just for
    comparison.

    Thanks so much!

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
    *******************************************
    Countdown till Veteran's Day
    3wks 6dys 15hrs 27mins
    *******************************************
    Things are good here. Weird, but good....
    *******************************************

  11. #11
    Wayne Boatwright Guest

    Default Re: WAG? Appetizer Recipe

    On Tue 14 Oct 2008 06:11:49a, James Silverton told us...

    > Bob wrote on Tue, 14 Oct 2008 05:56:42 -0700:
    >
    >>> To the best of my memory, it was predominantly celery sticks that had
    >>> been lightly braised (it was still somewhat crisp), dressed with some
    >>> sort of vinaigrette that was very herbal
    >>> and also included anchovy fillets. There may also have been some
    >>> pimiento and mushroom, but I don't have a great memory
    >>> of all the components except for the celery, vinaigrette, and
    >>> anchovy.
    >>>
    >>> Has anyone had anything similar, or an idea as how to best to
    >>> duplicate it?

    >
    >> From _The Gourmet Cookbook Volume I_:

    >
    >>
    >> Celery Victor

    >
    > There was a very recent recipe in Gourmet for "Cold, Spicy Celery". It's
    > quite good and a basic difference is that the vinaigrette contains red
    > pepper flakes.
    > http://tinyurl.com/4mmwe7
    >


    That looks good, James. I like the idea of the hot pepper flakes even
    though it wasn't included in the dish I ate.

    Thanks!

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
    *******************************************
    Countdown till Veteran's Day
    3wks 6dys 15hrs 26mins
    *******************************************
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    manager of the universe.

  12. #12
    Wayne Boatwright Guest

    Default Re: WAG? Appetizer Recipe

    On Tue 14 Oct 2008 07:03:57a, Christine Dabney told us...

    > On Tue, 14 Oct 2008 01:57:14 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >>Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    >>really enjoyed, but have no idea exactly how to put it together.
    >>
    >>To the best of my memory, it was predominantly celery sticks that had

    been
    >>lightly braised (it was still somewhat crisp), dressed with some sort of
    >>vinaigrette that was very herbal and also included anchovy fillets.

    There
    >>may also have been some pimiento and mushroom, but I don't have a great
    >>memory of all the components except for the celery, vinaigrette, and
    >>anchovy.

    >
    > I am wondering if this is Celery Victor? I don't have the recipe in
    > front of me right now, but that rings a bell....
    >
    > Christine


    Thanks, Christine. I think you've all hit it on the head. I'll be making
    some version of it this weekend for sure.

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
    *******************************************
    Countdown till Veteran's Day
    3wks 6dys 15hrs 25mins
    *******************************************
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  13. #13
    Dave Bell Guest

    Default Re: WAG? Appetizer Recipe

    Bob Terwilliger wrote:

    > ... over the celery and chill it, Turing it occasionally.


    Do you prefer mylar tape, or the traditional paper?

  14. #14
    Victor Sack Guest

    Default Re: WAG? Appetizer Recipe

    Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

    > Celery Victor


    Which was, of course, named after me, back in 1910.

    I once posted what I thought was the original recipe:
    <http://groups.google.com/group/rec.food.cooking/msg/608d999907c154c5>,
    but it was not the real thing, either.

    Here is the original recipe, from Victor Hirtzler's _The Hotel St.
    Francis Cook Book_:
    <http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=hosf&PageNum=342>.

    Victor

  15. #15
    Dimitri Guest

    Default Re: WAG? Appetizer Recipe


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.69...
    > Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
    > really enjoyed, but have no idea exactly how to put it together.
    >
    > To the best of my memory, it was predominantly celery sticks that had been
    > lightly braised (it was still somewhat crisp), dressed with some sort of
    > vinaigrette that was very herbal and also included anchovy fillets. There
    > may also have been some pimiento and mushroom, but I don't have a great
    > memory of all the components except for the celery, vinaigrette, and
    > anchovy.
    >
    > Has anyone had anything similar, or an idea as how to best to duplicate
    > it?
    > Nothing that I've googled seems to resemble it.
    >
    > I know this is rather vague, but I was hoping...
    >
    > TIA
    >
    > --
    > Wayne Boatwright


    I suspect a version of

    A version of :

    Dimitri

    bagna cauda
    [BAHN-yah KOW-dah]
    This specialty of Piedmont, Italy, is a sauce made of olive oil, butter,
    garlic and anchovies. It's served warm as an appetizer with raw vegetables
    for dipping. The term comes from bagno caldo , Italian for "hot bath."
    © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
    LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
    bagna cauda
    Bon Appétit | December 1992


    Literally translated as "hot bath," this dipping sauce for vegetables often
    appears in many Italian homes as part of the Christmas Eve buffet. Although
    cardoons (an edible thistle related to the artichoke but resembling celery)
    are traditional, celery makes a fine substitute and any combination of
    vegetables will do. In Italy, the routine goes like this: Vegetable pieces
    are dipped into the sauce (a fondue-style fork will help) and then eaten,
    with a slice of bread held underneath to catch the drippings. Once the bread
    is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun
    for a party appetizer no matter where you live.
    Servings: Serves 6.

    Ingredients
    3/4 cup olive oil
    6 tablespoons (3/4 stick) unsalted butter, room temperature
    12 anchovy fillets
    6 large garlic cloves, chopped

    Assorted fresh vegetables, cut into bite-size pieces
    1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections


    Preparation
    Blend oil, butter, anchovies and garlic in processor until smooth. Transfer
    oil mixture to heavy medium saucepan. Cook over low heat 15 minutes,
    stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
    Pour sauce into fondue pot or other flameproof casserole. Set pot over
    alcohol burner or gas table burner to keep warm. Serve with vegetables and
    bread


  16. #16
    Wayne Boatwright Guest

    Default Re: WAG? Appetizer Recipe

    On Tue 14 Oct 2008 02:52:47p, Victor Sack told us...

    > Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
    >
    >> Celery Victor

    >
    > Which was, of course, named after me, back in 1910.
    >
    > I once posted what I thought was the original recipe:
    > <http://groups.google.com/group/rec.food.cooking/msg/608d999907c154c5>,
    > but it was not the real thing, either.
    >
    > Here is the original recipe, from Victor Hirtzler's _The Hotel St.
    > Francis Cook Book_:
    > <http://digital.lib.msu.edu/projects/...isplay.cfm?ID=
    > hosf&PageNum=342>.
    >
    > Victor
    >


    Thank you, Victor! Those are great references, which I've save of course.

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
    *******************************************
    Countdown till Veteran's Day
    3wks 6dys 5hrs 43mins
    *******************************************
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    them around!

  17. #17
    Wayne Boatwright Guest

    Default Re: WAG? Appetizer Recipe

    On Tue 14 Oct 2008 04:36:37p, Dimitri told us...

    > bagna cauda
    > [BAHN-yah KOW-dah]
    > This specialty of Piedmont, Italy, is a sauce made of olive oil, butter,
    > garlic and anchovies. It's served warm as an appetizer with raw

    vegetables
    > for dipping. The term comes from bagno caldo , Italian for "hot bath."
    > ¸ Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
    > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
    > bagna cauda
    > Bon App‚tit | December 1992
    >


    Except that this was not served even warm. It was slightly chilled or at
    room temperature, and the celery was in the dressing, not to be dipped in.
    Perhaps still related.

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
    *******************************************
    Countdown till Veteran's Day
    3wks 6dys 5hrs 42mins
    *******************************************
    Seen on BBSer's tombstone: CONNECT
    1953, NO CARRIER 1994

  18. #18
    Bob Terwilliger Guest

    Default Re: WAG? Appetizer Recipe

    Dave wrote:

    >> ... over the celery and chill it, Turing it occasionally.

    >
    > Do you prefer mylar tape, or the traditional paper?


    In the quantities needed, I can't afford mylar.

    Bob



  19. #19
    TammyM Guest

    Default Re: WAG? Appetizer Recipe


    "Victor Sack" <[email protected]> wrote in message
    news:1iotqn5.g8vyqvcn4oj2N%[email protected]..
    > Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
    >
    >> Celery Victor

    >
    > Which was, of course, named after me, back in 1910.


    Az, I've always thought you looked MUCH older than that....

    TammyM



  20. #20
    Victor Sack Guest

    Default Re: WAG? Appetizer Recipe

    TammyM <[email protected]> wrote:

    > "Victor Sack" <[email protected]> wrote in message
    > > Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
    > >
    > >> Celery Victor

    > >
    > > Which was, of course, named after me, back in 1910.

    >
    > Az, I've always thought you looked MUCH older than that....


    But of course, and it is all the evil Damsel's fault! I've been mere 84
    years old for more than a decade now, because she won't let me get any
    older. I am much, much older than that. What else do you expect of
    young Harry's grandmother? He's been a grandfather in his own right for
    quite a few years already. I look exactly like you would expect if it
    were not for Damsel!

    BTW, "Az" means "I" in Old Church Slavonic. God is supposed to refer to
    Himself as "Az", for example. The first letter in the Russian alphabet
    used to be called "az", too. Every letter had a name, akin to the Greek
    with its "alpha", "beta" etc. and the Russian word for "alphabet" was
    and still is "azbuka", for the same reason. It is the same in Serbian
    and Bulgarian.

    Az, AKA Harry's Gran

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