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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: PatrickKn]
#23685751 - 09/28/16 08:17 AM (7 years, 4 months ago) |
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Fennario said: Many white Americans don't eat those things, but many Europeans do.
I want to make Haggis, which is full of all sorts of innards, and is traditional Scottish food, so have to give it a try since I have Scottish blood in my veins.
Yes, that is why I specified white North Americans in my post, since I'm well aware Europeans eat offal, tongue, liver, and other parts of meat. I've had Spanish tripe soup, and obviously I've had foie gras, plus the French eat snails so I wouldn't put anything past them lol
Also haggis is delicious. It's served in a way that you don't even realize you're eating organs, it completely changes the chewy texture or bitter taste of certain organs, especially liver and intestine.
I've actually seen some U.S. restaurants serve something similar to haggis, it's called sweetbread. It's a combination of the pancreas, throat, heart, stomach, testicles, or belly, and it's all blended and mashed together similar to the way haggis is. It really doesn't taste like you're eating organ meat at all.
For the longest time, I thought "sweetbread" was a type of bread so I never ordered it when I saw it on a menu. Now after knowing what it is, I try to eat it whenever I see it on a menu somewhere.
Americans are very surprised when I tell them that pan-fried large intestine basically just tastes like a chewier version of bacon. It's strange, you wouldn't expect it, but that's really what it tastes like. I love the intestine, it's probably my favorite beef organ.
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PatrickKn said: I buy pounds of breast meat for like $2.50. Wings and drumsticks for making hot wings on the other hand might cost $5 or $6. Turkey legs are typically too expensive to warrant purchase.
Wings are technically considered white meat, not dark meat. And those little miniature drumsticks that come in hot wing packets are not actually drumsticks, it's the upper part of the wing. And I guarantee you those pounds of breast meat are about two times more expensive than pounds of chicken thighs or drumsticks. Chicken thighs or dark meat is usually 99 cents per pound, chicken breast around $2 or $3 per lb.
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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Prisoner#1]
#23685772 - 09/28/16 08:23 AM (7 years, 4 months ago) |
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Prisoner#1 said: dont be a racist dude.
that tail portion of the chicken and chicken gizzards/hearts are fucking delicious
Yessssss I'm not the only person that loves gizzards and hearts too!!!!!! Where on earth do you get the tail though?!?!?!??! I have never seen this sold in the states... let me guess, you probably butcher your own chickens on your farm. 
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nuds said: Red meat with the bone is also awesome for making homemade chicken stock with. Fattier the better, makes for the tastiest meals.
I agree, everybody knows meat with the bones is the best cut of meat.
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Prisoner#1
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23685788 - 09/28/16 08:30 AM (7 years, 4 months ago) |
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Crystal G said:
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Prisoner#1 said: dont be a racist dude.
that tail portion of the chicken and chicken gizzards/hearts are fucking delicious
Yessssss I'm not the only person that loves gizzards and hearts too!!!!!! Where on earth do you get the tail though?!?!?!??! I have never seen this sold in the states... let me guess, you probably butcher your own chickens on your farm. 
we gots a lot of mexicans in georgia, the chicken production capital of the world
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nuds



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Prisoner#1]
#23685821 - 09/28/16 08:42 AM (7 years, 4 months ago) |
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In the Philippines they sell 'isaw' on the streets there, it's the chicken intestines on a skewer then BBQ'd, they're pretty good. Balut isn't too bad either, tastes like warm chicken soup with like a sloppy little oyster to eat with it. Wasnt much a fan of the other parts, blood jelly was god awful, feet were gross and head was fucked.
I think there's a certain part where resourceful is just too much, use it for crab bait and eat something better.
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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: nuds]
#23685824 - 09/28/16 08:44 AM (7 years, 4 months ago) |
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nuds said: In the Philippines they sell 'isaw' on the streets there, it's the chicken intestines on a skewer then BBQ'd, they're pretty good. Balut isn't too bad either, tastes like warm chicken soup with like a sloppy little oyster to eat with it. Wasnt much a fan of the other parts, blood jelly was god awful, feet were gross and head was fucked.
I think there's a certain part where resourceful is just too much, use it for crab bait and eat something better.
I'm actually not a fan of chicken feet either. Maybe I've never had it prepared right... but it just tastes like you're eating soggy, boiled chicken skin. Just straight nasty. I feel like it might be decent if it were deep-fried though.
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nuds



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23685835 - 09/28/16 08:51 AM (7 years, 4 months ago) |
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These ones were BBQ'd also. It was a while ago now but I cant forget the feeling of crushing up the bones and nails in my mouth. They never taught me how to eat them so I just munched the whole thing. Never again.
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Prisoner#1
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: nuds]
#23685838 - 09/28/16 08:54 AM (7 years, 4 months ago) |
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mexicans tend to deep fry the chicken feet, they come out crispy like chicharones
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Niffla



Registered: 06/09/08
Posts: 46,494
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G] 1
#23685852 - 09/28/16 09:01 AM (7 years, 4 months ago) |
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Crystal G said:
There's two thighs on every chicken, but there's also two breasts on every chicken. So it makes no sense to me why white meat is two to three times more expensive than dark meat.
The way shit gets priced doesn't always make sense.
Check out this write up on how the Chilean Sea Bass, formerly known as the Patagonian Toothfish, became one of the higher priced fishes in the seafood market.
https://priceonomics.com/the-invention-of-the-chilean-sea-bass/
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Bigfeely123
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Niffla]
#23685880 - 09/28/16 09:12 AM (7 years, 4 months ago) |
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Fried chicken feet taste like a chicken wing but smells like a dog & obviously little meat.
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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Niffla] 1
#23685890 - 09/28/16 09:15 AM (7 years, 4 months ago) |
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Niffla said: The way shit gets priced doesn't always make sense.
Check out this write up on how the Chilean Sea Bass, formerly known as the Patagonian Toothfish, became one of the higher priced fishes in the seafood market.
https://priceonomics.com/the-invention-of-the-chilean-sea-bass/
It's interesting how food changes over time. 100 years ago, sushi used to be the food that only poor people ate. Poor people who were starving back in those days in Japan would dumpster dive and find the scraps of fish that nobles and the aristocrats had thrown away, and they would eat it with soy sauce. That's how sushi was born, and now it's a rich person's meal.
I don't know about the history of escargot, but I imagine it's something similar. People were probably starving and resorted to eating snails, presumably during wartime, like maybe the French Revolution or something, and now it's a fancy delicacy.
Lobster used to be a poor person's food in the 1920's. People used to be so ashamed of eating it that they would bury the shells in the backyard after they ate it, because they didn't want neighbors finding it in the trash. In fact, inmates at one Maine prison ended up rioting because they complained that they were being served lobster every single night.
In the 1950's in America, upper-middle class people ate pre-packaged, microwave, ready-made dinners while poor people ate salads, and what we consider "health food" today. Now it's the opposite.
I do love Chilean sea bass, I didn't know it was cod. I've always loved cod. Some of my friends say it's an inferior fish, and I argue against them, and now I have something to back up the fact that cod is indeed a superior fish. I really like the texture of Chilean sea bass, it has a very firm, almost steak-like texture that is unlike a lot of fish out there.
Edited by Crystal G (09/28/16 09:21 AM)
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Niffla



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23685908 - 09/28/16 09:23 AM (7 years, 4 months ago) |
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Crystal G said:
It's interesting how food changes over time. 100 years ago, sushi used to be the food that only poor people ate. Poor people who were starving back in those days in Japan would dumpster dive and find the scraps of fish that nobles and the aristocrats had thrown away, and they would eat it with soy sauce. That's how sushi was born, and now it's a rich person's meal.
I don't know about the history of escargot, but I imagine it's something similar. People were probably starving and resorted to eating snails, presumably during wartime, and now it's a fancy delicacy.
Lobster used to be a poor person's food in the 1920's. People used to be so ashamed of eating it that they would bury the shells in the backyard after they ate it, because they didn't want neighbors finding it in the trash. In fact, inmates at one Maine prison ended up rioting because they complained that they were being served lobster every single night.
In the 1950's in America, upper-middle class people ate pre-packaged, microwave, ready-made dinners while poor people ate salads, and what we consider "health food" today. Now it's the opposite.
I do love Chilean sea bass, I didn't know it was cod. I've always loved cod. Some of my friends say it's an inferior fish, and I argue against them, and now I have something to back up the fact that cod is indeed a superior fish.
Damn girl you know your food history quite well I must say 
And I love Chilean Sea Bass too
So good. I consider it a damn delicacy when I eat it, only have it once and a while when I wanna treat myself. Got a market around the corner that sells it, but it ain't cheap. It's usually like $25 a pound.
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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Prisoner#1]
#23685913 - 09/28/16 09:24 AM (7 years, 4 months ago) |
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Prisoner#1 said: mexicans tend to deep fry the chicken feet, they come out crispy like chicharones
Now see, that I could get behind. The Chinese method of cooking chicken feet just flat-out SUCKS. I don't see how anybody could like that. Boiled chicken skin texture is one of the worst textures out there.
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yourboybob
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23685933 - 09/28/16 09:29 AM (7 years, 4 months ago) |
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Bc white is better than dark
this has been a message from Donald Trump
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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Niffla]
#23685938 - 09/28/16 09:31 AM (7 years, 4 months ago) |
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Niffla said: Damn girl you know your food history quite well I must say 
And I love Chilean Sea Bass too
So good. I consider it a damn delicacy when I eat it, only have it once and a while when I wanna treat myself. Got a market around the corner that sells it, but it ain't cheap. It's usually like $25 a pound.
Oh yeah, it's so goddamn expensive I've only eaten it maybe half a dozen times in my life.
I've mostly eaten it when I see it on a menu somewhere. At $30/lb from the market it ends up costing the same to cook it at home, so I usually have it prepared by professionals when I eat out.
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Prisoner#1
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23686026 - 09/28/16 10:03 AM (7 years, 4 months ago) |
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Crystal G said: I do love Chilean sea bass, I didn't know it was cod. I've always loved cod.
Cod is a decent fish but it has a low selling price, Tilapia is on restaurant menus because of marketing, it was another of the by-catch fish that was unmarketable until someone came up with the idea of pushing it to restaurants as a cheap alternative to fish like John Dory, Turbot, Sole and Flounder. the flavor of tilapia wasnt that appealing so if was often drenched in heavy, overpowering sauces. even when I was a heavy smoker I could still taste the fish under the sauce and wouldnt ever order it. I ask waitresses what kind of fish they serve at restaurants if a menu doesnt specifically state it. it sells because it's cheap and profitable simply because it's seafood. but in reality it's just another trash fish
Swai is another marketing gimmick, I hit a little restaurant that had 'fish filet' on the menu and asked what sort of fish, the waitress brought out a package and it said Swai across the top. I'd never heard of it so I passed but I did come home to look it up only to learn it's another dirt cheap fish that no one would eat outside of southeast asia and also learned that I used to raise them, they're sold in US pet shops as Iridescent sharks but the reality of it is that they're simply a 'shark' catfish
I dont eat shit like Chilean Sea Bass, Tilapia and Swai simply because I dont like supporting the misleading marketing practices. cod, pollock, whiting, etc... they're cheap and not the most delicious but they let you know exactly what they are, if i didnt have a small filet of tilapia on a plate being sold to me for $16 and drowned in a spicy chipotle mayo sauce to cover the dogfood flavor then I'd probably eat it
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Prisoner#1
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23686032 - 09/28/16 10:05 AM (7 years, 4 months ago) |
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Quote:
Crystal G said:
Quote:
Prisoner#1 said: mexicans tend to deep fry the chicken feet, they come out crispy like chicharones
Now see, that I could get behind. The Chinese method of cooking chicken feet just flat-out SUCKS. I don't see how anybody could like that. Boiled chicken skin texture is one of the worst textures out there.
someone needs to open a place that sells deep fried chicken skin, chicharones and other deliciously unhealthy foods. it would be my go-to fast food place
as i see things, I'm going to die so I may as well die due to living my life the way I want instead of listening to these doctards tell me how to live
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Thayendanegea
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23686041 - 09/28/16 10:08 AM (7 years, 4 months ago) |
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Quote:
Crystal G said:
Quote:
Niffla said: The way shit gets priced doesn't always make sense.
Check out this write up on how the Chilean Sea Bass, formerly known as the Patagonian Toothfish, became one of the higher priced fishes in the seafood market.
https://priceonomics.com/the-invention-of-the-chilean-sea-bass/
It's interesting how food changes over time. 100 years ago, sushi used to be the food that only poor people ate. Poor people who were starving back in those days in Japan would dumpster dive and find the scraps of fish that nobles and the aristocrats had thrown away, and they would eat it with soy sauce. That's how sushi was born, and now it's a rich person's meal.
I don't know about the history of escargot, but I imagine it's something similar. People were probably starving and resorted to eating snails, presumably during wartime, like maybe the French Revolution or something, and now it's a fancy delicacy.
Lobster used to be a poor person's food in the 1920's. People used to be so ashamed of eating it that they would bury the shells in the backyard after they ate it, because they didn't want neighbors finding it in the trash. In fact, inmates at one Maine prison ended up rioting because they complained that they were being served lobster every single night.
In the 1950's in America, upper-middle class people ate pre-packaged, microwave, ready-made dinners while poor people ate salads, and what we consider "health food" today. Now it's the opposite.
I do love Chilean sea bass, I didn't know it was cod. I've always loved cod. Some of my friends say it's an inferior fish, and I argue against them, and now I have something to back up the fact that cod is indeed a superior fish. I really like the texture of Chilean sea bass, it has a very firm, almost steak-like texture that is unlike a lot of fish out there.
Microwaves were not around in the 50's...they started becoming standard kitchen equipment in the 70's. Before then....we had, what they called, TV dinners...which were prepared meals usually with meat, starch and green veggies in separate foil pan compartments that needed to be warmed in the oven....This was the beginning of the working mom.
As far as chicken tails go...they are usually sold with the backs and necks..just attached to the backs. In Maryland...these are usually sold as crab bait. Sometimes, you can buy the whole fryer chicken cut up that will have the back, neck, gizzard and liver/heart packaged with them. At my grocery store,you can buy livers and gizzards at the deli...they will even cook them for you.
-------------------- Look Deep Into Nature,and Then You Will Understand Everything Better. Albert Einstein
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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Prisoner#1]
#23686045 - 09/28/16 10:09 AM (7 years, 4 months ago) |
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Quote:
Prisoner#1 said: Cod is a decent fish but it has a low selling price, Tilapia is on restaurant menus because of marketing, it was another of the by-catch fish that was unmarketable until someone came up with the idea of pushing it to restaurants as a cheap alternative to fish like John Dory, Turbot, Sole and Flounder. the flavor of tilapia wasnt that appealing so if was often drenched in heavy, overpowering sauces. even when I was a heavy smoker I could still taste the fish under the sauce and wouldnt ever order it. I ask waitresses what kind of fish they serve at restaurants if a menu doesnt specifically state it. it sells because it's cheap and profitable simply because it's seafood. but in reality it's just another trash fish
Actually I find tilapia is the most superior way if you are consuming it in the traditional Japanese way--which is broiled until the skin is crispy, then dipped in ponzu with grated daikon radish and scallions.
I've eaten a bunch of fish this way, and IMO the best fish to eat the traditional Japanese way is with tilapia, next best is with cod--and the fish must be whole, with the bones still in it when it's cooked. Filets are no good, filets come out more dry and less juicy after cooking. For similar reasons bone-in beef is so much better.
Tilapia is one of the cheapest fishes out there too, you can buy a whole one for $2 at the market. I don't know where you're going where tilapia is $16 for a filet.
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Thayendanegea
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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Crystal G]
#23686055 - 09/28/16 10:13 AM (7 years, 4 months ago) |
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Yeah...it is the easiest fish to farm raise and quite cheap because of that.
-------------------- Look Deep Into Nature,and Then You Will Understand Everything Better. Albert Einstein
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Crystal G



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Re: Why is white meat chicken so much more expensive than dark meat chicken? [Re: Prisoner#1]
#23686076 - 09/28/16 10:18 AM (7 years, 4 months ago) |
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Quote:
Prisoner#1 said:
someone needs to open a place that sells deep fried chicken skin, chicharones and other deliciously unhealthy foods. it would be my go-to fast food place
as i see things, I'm going to die so I may as well die due to living my life the way I want instead of listening to these doctards tell me how to live
That's the spirit! I love deep-fried chicken skin just by itself. I always order skin and chicken tail skewers when I go out for yakitori. Heart and gizzard skewers too. Then I usually get wings on a stick and some type of beef, like short rib. A proper yakitori place will grill everything over a special brand of imported charcoal that gives the meat a very unique flavor.
If I had the money for a liquor license I would probably start my own yakitori restaurant, the food is basically very simple and easy and is practically impossible to fuck up, yakitori is relatively cheap and not too expensive, Americans would like it because it's hearty and salty but at the same time it's not unhealthy, so it's versatile and accommodating to many different palates, if you knew how to cook it and could procure the ingredients to prepare it as traditionally as possible, I think it would be a really big hit.
Not out here in California, because there's already lots of yakitori shops that are all successful and have long lines, but some place like Georgia or Pennsylvania, that shop would be booming for sure.
And you can't open up a yakitori shop without a liquor license, I mean that's the whole point and culture of yakitori, is to have a place to sit down and drink a beer at.
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