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Thread: What would be the "Ultimate" Steak & Eggs?

  1. #1
    Bob Terwilliger Guest

    Default What would be the "Ultimate" Steak & Eggs?

    At brunch, Lin stated that her entree was the "Ultimate" steak & egg dish.
    I'm not so sure about that. Upon reflection, I think the ultimate steak &
    eggs would definitely have truffles. What else should the ultimate steak &
    eggs have?

    Bob




  2. #2
    ImStillMags Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Apr 10, 1:21*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > At brunch, Lin stated that her entree was the "Ultimate" steak & egg dish..
    > I'm not so sure about that. Upon reflection, I think the ultimate steak &
    > eggs would definitely have truffles. What else should the ultimate steak &
    > eggs have?
    >
    > Bob


    The best I've ever had was a Benedict made with a filet mignon, cooked
    perfectly.

  3. #3
    Kent Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:4da2115d$0$11229$c3e8da3$[email protected] eb.com...
    > At brunch, Lin stated that her entree was the "Ultimate" steak & egg dish.
    > I'm not so sure about that. Upon reflection, I think the ultimate steak &
    > eggs would definitely have truffles. What else should the ultimate steak &
    > eggs have?
    >
    > Bob

    Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
    the side. Or, use the yolks for sauce Bernaise. Have that on the side with
    the Madeira sauce with the steak. From Wikipedia: "Tournedos Rossini is a
    French steak dish, purportedly created for the composer Gioachino Rossini by
    Auguste Escoffier, although the identity of the creator of the dish remains
    a matter of dispute. The dish comprises a tournedos (filet mignon) of beef,
    pan-fried in butter, served on a crouton, and topped with a slice of whole
    foie gras. The dish is garnished with slices of black truffle, and finished
    with a Madeira demi-glace sauce.

    I've attempted this, though not for years. We brought goose liver back from
    France, squandered on truffles here, and made our own demi-glace.

    Kent




  4. #4
    sf Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Sun, 10 Apr 2011 13:59:23 -0700, "Kent" <[email protected]>
    wrote:

    >
    > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    > news:4da2115d$0$11229$c3e8da3$[email protected] eb.com...
    > > At brunch, Lin stated that her entree was the "Ultimate" steak & egg dish.
    > > I'm not so sure about that. Upon reflection, I think the ultimate steak &
    > > eggs would definitely have truffles. What else should the ultimate steak &
    > > eggs have?
    > >
    > > Bob

    > Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
    > the side. Or, use the yolks for sauce Bernaise. Have that on the side with
    > the Madeira sauce with the steak. From Wikipedia: "Tournedos Rossini is a
    > French steak dish, purportedly created for the composer Gioachino Rossini by
    > Auguste Escoffier, although the identity of the creator of the dish remains
    > a matter of dispute. The dish comprises a tournedos (filet mignon) of beef,
    > pan-fried in butter, served on a crouton, and topped with a slice of whole
    > foie gras. The dish is garnished with slices of black truffle, and finished
    > with a Madeira demi-glace sauce.
    >
    > I've attempted this, though not for years. We brought goose liver back from
    > France, squandered on truffles here, and made our own demi-glace.
    >

    I don't think I'd make that for breakfast.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    Storrmmee Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    my dh eating it instead of me, Lee
    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:4da2115d$0$11229$c3e8da3$[email protected] eb.com...
    > At brunch, Lin stated that her entree was the "Ultimate" steak & egg dish.
    > I'm not so sure about that. Upon reflection, I think the ultimate steak &
    > eggs would definitely have truffles. What else should the ultimate steak &
    > eggs have?
    >
    > Bob
    >
    >




  6. #6
    Steve Pope Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message

    > At brunch, Lin stated that her entree was the "Ultimate" steak
    > & egg dish. I'm not so sure about that. Upon reflection, I think
    > the ultimate steak & eggs would definitely have truffles. What
    > else should the ultimate steak & eggs have?


    White Italian truffles would be ideal, as you state.

    I go with the idea of harissa on eggs. I'm presently in London
    which afforded us the opportunity to buy unpasteurized, lower-salt,
    fresh rose harissa rather than the jarred product, which is
    already wonderful, but the fresh stuff is that much better.
    I could visualize a poached egg on toast dish but with thinly
    sliced rib steak beneath the egg.

    We didn't have steak with our poached eggs with harissa this morning,
    but we did have some slices of Extremadura ham next to them
    on the plate. That stuff is also really good. (L17 / 100 g, not
    too bad, given the flavor concentration.)

    Steve

  7. #7
    Bob Terwilliger Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    Kent wrote:

    >> At brunch, Lin stated that her entree was the "Ultimate" steak & egg
    >> dish. I'm not so sure about that. Upon reflection, I think the ultimate
    >> steak & eggs would definitely have truffles. What else should the
    >> ultimate steak & eggs have?
    >>

    > Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
    > the side. Or, use the yolks for sauce Bernaise. Have that on the side
    > with the Madeira sauce with the steak.


    Marginalizing or omitting the eggs rather disqualifies the dish from being
    the ultimate steak & egg dish. I'm sure you'll agree.

    I'm still mulling over my concept of the "ultimate" steak & egg dish.
    Besides truffles, I think potatoes would have to be in there somewhere. Some
    kind of sauce which enhances all the other components; maybe just a compound
    butter with thyme and shallots.

    Bob




  8. #8
    Sqwertz Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Sun, 10 Apr 2011 13:21:39 -0700, Bob Terwilliger wrote:

    > At brunch, Lin stated that her entree was the "Ultimate" steak & egg dish.
    > I'm not so sure about that. Upon reflection, I think the ultimate steak &
    > eggs would definitely have truffles. What else should the ultimate steak &
    > eggs have?


    A slice of smoked and seared wagyu prime rib with golden ossetra
    caviar.

    The steak should be USDA Prime+, but not that obnoxiously fatty Kobe
    stuff.

    Oh, and some good, skin-on french fries.

    -sw

  9. #9
    Brooklyn1 Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    Sqwertz wrote:
    >Bob Terwilliger wrote:
    >
    >> What else should the ultimate steak & eggs have?

    >
    >A slice of smoked and seared wagyu prime rib with golden ossetra
    >caviar.
    >
    >The steak should be USDA Prime+, but not that obnoxiously fatty Kobe
    >stuff.
    >
    >Oh, and some good, skin-on french fries.


    And then yoose woke up and settled for tube steak and pickled eggs.

  10. #10
    sf Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Sun, 10 Apr 2011 17:02:21 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    > Kent wrote:
    >
    > >> At brunch, Lin stated that her entree was the "Ultimate" steak & egg
    > >> dish. I'm not so sure about that. Upon reflection, I think the ultimate
    > >> steak & eggs would definitely have truffles. What else should the
    > >> ultimate steak & eggs have?
    > >>

    > > Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
    > > the side. Or, use the yolks for sauce Bernaise. Have that on the side
    > > with the Madeira sauce with the steak.

    >
    > Marginalizing or omitting the eggs rather disqualifies the dish from being
    > the ultimate steak & egg dish. I'm sure you'll agree.
    >
    > I'm still mulling over my concept of the "ultimate" steak & egg dish.
    > Besides truffles, I think potatoes would have to be in there somewhere. Some
    > kind of sauce which enhances all the other components; maybe just a compound
    > butter with thyme and shallots.
    >

    Everything you're thinking of sounds wonderful, but I wouldn't want it
    for breakfast.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  11. #11
    Bob Terwilliger Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    sf wrote:

    >> I'm still mulling over my concept of the "ultimate" steak & egg dish.
    >> Besides truffles, I think potatoes would have to be in there somewhere.
    >> Some
    >> kind of sauce which enhances all the other components; maybe just a
    >> compound
    >> butter with thyme and shallots.
    >>

    > Everything you're thinking of sounds wonderful, but I wouldn't want it
    > for breakfast.


    Good point; it needs to be lightened up.

    The potatoes I had in mind were something like this:

    Peel yellow potatoes and cut into slices about three-eighths of an inch
    thick. Brown them in oil, then simmer in stock until tender.

    I'm not thinking of a BIG steak, probably only about four ounces or so cut
    from a larger cooked steak. The egg should not be lost in the steak. The
    truffles would be shaved over the top. Can you think of a sauce which would
    complement all that while still being fairly light?

    Bob




  12. #12
    Andy Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    http://oi56.tinypic.com/35bh1k4.jpg

    Was a great meal!

    Andy

  13. #13
    sf Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Sun, 10 Apr 2011 22:38:15 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    > sf wrote:
    >
    > >> I'm still mulling over my concept of the "ultimate" steak & egg dish.
    > >> Besides truffles, I think potatoes would have to be in there somewhere.
    > >> Some
    > >> kind of sauce which enhances all the other components; maybe just a
    > >> compound
    > >> butter with thyme and shallots.
    > >>

    > > Everything you're thinking of sounds wonderful, but I wouldn't want it
    > > for breakfast.

    >
    > Good point; it needs to be lightened up.
    >
    > The potatoes I had in mind were something like this:
    >
    > Peel yellow potatoes and cut into slices about three-eighths of an inch
    > thick. Brown them in oil, then simmer in stock until tender.


    Potatoes so thin don't need to be cooked twice, but simmer first and
    brown after would be my preference.

    SIL harvested his first Yukon Golds last week and he says they were
    sublime cooked fresh from the ground.
    >
    > I'm not thinking of a BIG steak, probably only about four ounces or so cut
    > from a larger cooked steak. The egg should not be lost in the steak. The
    > truffles would be shaved over the top. Can you think of a sauce which would
    > complement all that while still being fairly light?
    >

    My favorite sauce with steak is bernaise, which I suppose could be
    made light and ephemeral.... but I'd save it for brunch - a late one.
    I think compound butter (and not a lot) would be better for breakfast.



    --

    Today's mighty oak is just yesterday's nut that held its ground.

  14. #14
    M. JL Esq. Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    sf wrote:
    > SIL harvested his first Yukon Golds last week and he says they were
    > sublime cooked fresh from the ground.


    Nothing like garden fresh, and garden fresh potatoes are even more tasty
    than the routine goodness of other garden fresh produce. One of the few
    things i think a pressure cooker is good for, fresh new potatoes,
    quickly cooked with a dash of salt.
    >
    >>I'm not thinking of a BIG steak, probably only about four ounces or so cut
    >>from a larger cooked steak. The egg should not be lost in the steak. The
    >>truffles would be shaved over the top. Can you think of a sauce which would
    >>complement all that while still being fairly light?
    >>

    >
    > My favorite sauce with steak is bernaise, which I suppose could be
    > made light and ephemeral.... but I'd save it for brunch - a late one.
    > I think compound butter (and not a lot) would be better for breakfast.


    I cant imagine cooking much less eating a steak for b'fast. But as you
    state, for lunch or dinner i usually make a butter & wine pan sauce
    from the resulting fond of the suated steak or steak pieces.

    Until they recently closed a local butcher sold "English short ribs"
    that i would occasionally season & dredge a couple of in flour and saute
    till nicely browned, remove from the pan and put the short ribs aside
    for later braising and proceed to make a pan sauce from the remaining
    fond to serve with some other quickly prepared foods. Those English
    short ribs make an remarkable fond for producing a very tasty sauce from.

    And speaking of compound butters, there is also an anchovy butter i have
    made a few times from a Lidia Bastianich recipe for a large grilled
    steak that i think is very good, i just don't keep enough anchovies
    around to think of making it in any spontaneous way.

    I tried looking it up on her site but couldn't find what i remember from
    the show, butter, mashed anchovies, a soupcon of well mashed garlic,
    salt, pepper, capers & a touch of various vinegar's or lemon juice if
    desired, a few drops of a good balsamic is very nice.

    Lydia adds a bit of the ubiquitous parsley iirc but i hardly ever
    remember to purchase it.

    All well mixed with room temp butter, no heating of any of the
    ingredients, so use discrete amounts especially of the raw garlic, and
    chill in the fridge till ready to use, serve the steak right off the
    grill with a tbs. of the butter.
    --
    JL

  15. #15
    sf Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Mon, 11 Apr 2011 10:22:35 -0700, "M. JL Esq." <[email protected]>
    wrote:

    > sf wrote:
    > > SIL harvested his first Yukon Golds last week and he says they were
    > > sublime cooked fresh from the ground.

    >
    > Nothing like garden fresh, and garden fresh potatoes are even more tasty
    > than the routine goodness of other garden fresh produce. One of the few
    > things i think a pressure cooker is good for, fresh new potatoes,
    > quickly cooked with a dash of salt.
    > >
    > >>I'm not thinking of a BIG steak, probably only about four ounces or so cut
    > >>from a larger cooked steak. The egg should not be lost in the steak. The
    > >>truffles would be shaved over the top. Can you think of a sauce which would
    > >>complement all that while still being fairly light?
    > >>

    > >
    > > My favorite sauce with steak is bernaise, which I suppose could be
    > > made light and ephemeral.... but I'd save it for brunch - a late one.
    > > I think compound butter (and not a lot) would be better for breakfast.

    >
    > I cant imagine cooking much less eating a steak for b'fast. But as you
    > state, for lunch or dinner i usually make a butter & wine pan sauce
    > from the resulting fond of the suated steak or steak pieces.


    We sometimes have steak and eggs (+ hash browns) for breakfast, but
    the steak is leftover from the night before. I just wouldn't think of
    doing it for my own breakfast under any other circumstances.
    >
    > Until they recently closed a local butcher sold "English short ribs"
    > that i would occasionally season & dredge a couple of in flour and saute
    > till nicely browned, remove from the pan and put the short ribs aside
    > for later braising and proceed to make a pan sauce from the remaining
    > fond to serve with some other quickly prepared foods. Those English
    > short ribs make an remarkable fond for producing a very tasty sauce from.


    Oh, man... you *would* tempt me like that! Short ribs are my
    husband's favorite midrange restaurant meal.
    >
    > And speaking of compound butters, there is also an anchovy butter i have
    > made a few times from a Lidia Bastianich recipe for a large grilled
    > steak that i think is very good, i just don't keep enough anchovies
    > around to think of making it in any spontaneous way.
    >
    > I tried looking it up on her site but couldn't find what i remember from
    > the show, butter, mashed anchovies, a soupcon of well mashed garlic,
    > salt, pepper, capers & a touch of various vinegar's or lemon juice if
    > desired, a few drops of a good balsamic is very nice.
    >
    > Lydia adds a bit of the ubiquitous parsley iirc but i hardly ever
    > remember to purchase it.
    >
    > All well mixed with room temp butter, no heating of any of the
    > ingredients, so use discrete amounts especially of the raw garlic, and
    > chill in the fridge till ready to use, serve the steak right off the
    > grill with a tbs. of the butter.


    Why don't you make a big batch of it (use the whole tin of anchovies,
    use more parsley at once) and freeze in smaller portions or a log?

    OH! I googled Lidia. This truffle and anchovy compound butter may be
    just what the Dr. ordered for Bob's breakfast!
    http://www.lidiasitaly.com/recipes/detail/414

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  16. #16
    M. JL Esq. Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    sf wrote:

    >
    >
    > Why don't you make a big batch of it (use the whole tin of anchovies,
    > use more parsley at once) and freeze in smaller portions or a log?


    Same reason i don't keep blue cheese in quantity, i would eat it
    >
    > OH! I googled Lidia. This truffle and anchovy compound butter may be
    > just what the Dr. ordered for Bob's breakfast!
    > http://www.lidiasitaly.com/recipes/detail/414


    Undoubtedly, but last time i checked Italian white truffles were about
    $200.00 per ounce, when available and that was several years ago, god
    knows what black truffles cost, and its not the type of thing i would
    purchase sight unseen over the net.
    --
    JL

  17. #17
    sf Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Mon, 11 Apr 2011 11:08:43 -0700, "M. JL Esq." <[email protected]>
    wrote:

    > sf wrote:
    >
    > >
    > >
    > > Why don't you make a big batch of it (use the whole tin of anchovies,
    > > use more parsley at once) and freeze in smaller portions or a log?

    >
    > Same reason i don't keep blue cheese in quantity, i would eat it
    > >
    > > OH! I googled Lidia. This truffle and anchovy compound butter may be
    > > just what the Dr. ordered for Bob's breakfast!
    > > http://www.lidiasitaly.com/recipes/detail/414

    >
    > Undoubtedly, but last time i checked Italian white truffles were about
    > $200.00 per ounce, when available and that was several years ago, god
    > knows what black truffles cost, and its not the type of thing i would
    > purchase sight unseen over the net.


    I have no idea which truffle Bob was planning to use, but AFAIC any
    will work for a compound butter. I'd like black, myself.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  18. #18
    jmcquown Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 10 Apr 2011 13:59:23 -0700, "Kent" <[email protected]>
    > wrote:
    >
    >>
    >> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    >> news:4da2115d$0$11229$c3e8da3$[email protected] eb.com...
    >> > At brunch, Lin stated that her entree was the "Ultimate" steak & egg
    >> > dish.
    >> > I'm not so sure about that. Upon reflection, I think the ultimate steak
    >> > &
    >> > eggs would definitely have truffles. What else should the ultimate
    >> > steak &
    >> > eggs have?
    >> >
    >> > Bob

    >> Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
    >> the side. Or, use the yolks for sauce Bernaise. Have that on the side
    >> with
    >> the Madeira sauce with the steak. From Wikipedia: "Tournedos Rossini is
    >> a
    >> French steak dish, purportedly created for the composer Gioachino Rossini
    >> by
    >> Auguste Escoffier, although the identity of the creator of the dish
    >> remains
    >> a matter of dispute. The dish comprises a tournedos (filet mignon) of
    >> beef,
    >> pan-fried in butter, served on a crouton, and topped with a slice of
    >> whole
    >> foie gras. The dish is garnished with slices of black truffle, and
    >> finished
    >> with a Madeira demi-glace sauce.
    >>
    >> I've attempted this, though not for years. We brought goose liver back
    >> from
    >> France, squandered on truffles here, and made our own demi-glace.
    >>

    > I don't think I'd make that for breakfast.
    >
    > --
    > I love cooking with wine.
    > Sometimes I even put it in the food.



    Steak & Eggs isn't just for breakfast No truffles, no fru-fru stuff.
    Just get a good cut of steak (bacon wrapped prime filet would be good, or
    maybe a ribeye) and have it with eggs prepared whatever way you'd like. It
    doesn't have to be fancy, just tasty. Sometimes simplest is the best way to
    cook.

    Jill


  19. #19
    Stu Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Mon, 11 Apr 2011 16:02:32 -0400, "jmcquown" <[email protected]> wrote:

    >
    >"sf" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Sun, 10 Apr 2011 13:59:23 -0700, "Kent" <[email protected]>
    >> wrote:
    >>
    >>>
    >>> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    >>> news:4da2115d$0$11229$c3e8da3$[email protected] eb.com...
    >>> > At brunch, Lin stated that her entree was the "Ultimate" steak & egg
    >>> > dish.
    >>> > I'm not so sure about that. Upon reflection, I think the ultimate steak
    >>> > &
    >>> > eggs would definitely have truffles. What else should the ultimate
    >>> > steak &
    >>> > eggs have?
    >>> >
    >>> > Bob
    >>> Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
    >>> the side. Or, use the yolks for sauce Bernaise. Have that on the side
    >>> with
    >>> the Madeira sauce with the steak. From Wikipedia: "Tournedos Rossini is
    >>> a
    >>> French steak dish, purportedly created for the composer Gioachino Rossini
    >>> by
    >>> Auguste Escoffier, although the identity of the creator of the dish
    >>> remains
    >>> a matter of dispute. The dish comprises a tournedos (filet mignon) of
    >>> beef,
    >>> pan-fried in butter, served on a crouton, and topped with a slice of
    >>> whole
    >>> foie gras. The dish is garnished with slices of black truffle, and
    >>> finished
    >>> with a Madeira demi-glace sauce.
    >>>
    >>> I've attempted this, though not for years. We brought goose liver back
    >>> from
    >>> France, squandered on truffles here, and made our own demi-glace.
    >>>

    >> I don't think I'd make that for breakfast.
    >>
    >> --
    >> I love cooking with wine.
    >> Sometimes I even put it in the food.

    >
    >
    >Steak & Eggs isn't just for breakfast No truffles, no fru-fru stuff.
    >Just get a good cut of steak (bacon wrapped prime filet would be good, or
    >maybe a ribeye) and have it with eggs prepared whatever way you'd like. It
    >doesn't have to be fancy, just tasty. Sometimes simplest is the best way to
    >cook.
    >
    >Jill


    Actually we are having half a costco strip loin each, sunny side eggs, rye
    toast, olives, pickles, and a few slices of tomato with jack cheese for
    dinner/supper. Fresh apple pie with vanilla ice cream for dessert.

    I'm cooking so that's what we're having ;-)

  20. #20
    Silvar Beitel Guest

    Default Re: What would be the "Ultimate" Steak & Eggs?

    On Apr 10, 4:21 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > At brunch, Lin stated that her entree was the "Ultimate" steak & egg dish.
    > I'm not so sure about that. Upon reflection, I think the ultimate steak &
    > eggs would definitely have truffles. What else should the ultimate steak &
    > eggs have?


    I'd go with truffles and eggs without steak, but then that wouldn't be
    steak and eggs, would it? :-)

    An interesting "steak and egg" brunch dish I had recently was some
    excellent steak tartare mounded on a layer of fluffy scrambled eggs
    which in turn was layered on a bed of roughly chopped parsley on top
    of quartered buttered toasted English muffins. Dunno if that's
    "ultimate" enough for you, but it was pretty darned good!

    --
    Silvar Beitel


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