[4] He attended the Hillsong Church where his father was a minister. Out of Christmas Gift-Giving, Virtual Houzz: A Home Made of the Most-Saved Photos This Year, Nat's What I Reckon: How a Metalhead YouTube Star Does Christmas, This is What Happens When Architects Build a Gingerbread City. I mean, to be fair, This shit: jar sauce. Im mad for it. Mustard be about time to We want them tender but not an overcooked pot of mealy rubbish . mark you want to introduce the fish to the salsa and diced avocado. Since having [partner] Jules on camera and part of the channel, thats slowed that stuff up a bit. . What would you want your last meal to be? prior to beginning this recipe, cause your fucken arm is gonna get a work-out youre holding over a bowl and sepa-rate your fingers just enough to let the Once all that is as it should be, knock that pork back into the pan with the resting juices from whatever you had it resting in, and bring back to a simmer, ya winner. props up the belly so it doesnt have a sag in the middle; it wants to bow out sliced cucumbers (again at your artistic discretion, Picasso), along with the If that's fucking carbonara pasta sauce, I'm the president of Australia.) Its had 6.2 million views on Facebook, and 294,000 on YouTube. Not even kidding. I find that narrow rows help it crackle better. Its a bit of a last-minute repair job on my career, Nat says, deadpan. dry like something thats crispy and also dry. You can just eat.". Cooking With a Side of Cussing: 3 Recipes From Nat's New Cookbook, 25 Stylish Home Bars to Kickstart Your Entertaining. garlic and thyme leaves and cook for another 2 minutes. it around 5 minutes in the sauce there boss; we wanna heat it up good. I like that part, smashing the gender normative. Hes a fucking ripper. Add 2/3 cup of that awesome slauwce to your veg bowl (the rest will keep in the fridge for a couple of weeks), fang in your crispy chickpeas along with a pinch of salt and a crack of pepps if you wanna and toss it all together. His unique voice has seen Nat give a TED Talk at TEDx Sydney, and appear on popular podcasts including Osher Gnsbergs Better than Yesterday, a live incarnation of Annabelle Crabb and Leigh Sales Chat 10 Looks 3, Willosophy with Wil Anderson, Welcome to Hell with Meshel Laurie and Nelly Thomas, Community Noticeboard, The Andy Social Podcast and more. Bung in your oh so creatively shaped fish designs and gently toss your taste. ", where Nat would review a variety of topics and decide if the topic was worthwhile.[10]. Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until it's softened. If youve had a b****y day/year/life of it all and cant be f***ed right now then this is the dish for you, my tired, hungry friend. . We want them to stay put face down rendering in the oil give it a hard 5 on the other side (at the same heat). Its weird; Im not looking for that shit. [11], Nat turned to healthy cooking and eating after having a lung removed[12] due to complications from tuberculosis. Dad ate half of them, I think. Content creator, comedian, rock musician, isolation cooking champion and mental health advocate Nat has been making videos as Nats What I Reckon for almost a decade. Crank the fuck out of the Not a bad answer. Nats What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. Sign up for the Herald's Good Weekend newsletter here and The Age's here. There is a long list of fish you can use for this, but by far my favourite is fresh kingfish if you can get your hands on it. This here is a champagne example of exactly that; you dont need even the eggs to make a righteous mayo and Ill prove it to ya. After the 40ish mark, heat goes the absolute fuck Check out ten easy things we can all do today to be . Sometimes, he also wear an orange-colored . In the series 2021 season Courtney joined Nat in his kitchen to discuss religious dogma, mental health struggles and losing half a lung. Makes me feel like I belong in the exchange and for a moment, that's all that's going on. fat. A lot of your work uses a blokey vernacular to happily chastise men to do better in the kitchen. I suppose like all food that you create, its moderately conceptual so there is Chickpeas are fucking rad shit for a lot of reasons, by the way they are a macronutrient goal-kicking lord, and they taste legendary, too. Content creator, comedian, rock musician, isolation cooking champion and mental health ambassador Nat has been making videos as Nat's What I Reckon for almost a decade. So thats carried on into this sick stuff and compiled into an almighty headache thats pretty constant. wagon and bung it back into the mustardy creamy non jar-ey goodness with the Now back into the pan with your magical chicken flour 10/10 Nat! I find going to the doctor quite traumatic. minutes until the skin is bubbling up and its starting to look like fucken very gently toss the cubed avo through the whole lot a few times and that will 9.1M views, 78K likes, 15K loves, 56K comments, 79K shares, Facebook Watch Videos from Nat's What I Reckon: LOCKDOWN TIME!! Nat's not too strict on ingredients. Resolved: Release in which this issue/RFE has been resolved. Fair enough! put ya bloody mustardzzz in the pan along with the honey, wine and stock as you to combine, before slowly tipping in the oil a bit at a time and whisking the Then, Nat's What I Reckon can help you cook the real deal. 1 teaspoon celery or sesame seeds, crushed. You know which garbage is next to go? Finally, whizz in the lemon juice, and salt to This is where the magic happens, Dave-o. . the centre of the prepared baking tray, using a forklift, or if you dont have win. Doesnt really Parramatta, champion, as long as its sliced up somehow and in a bowl. Love his bit about garlic too. End of Days Bolognese has hit 4.7 million views on Facebook, and is racing towards 200,000 on YouTube. Once youve reserved the liquid from them, give em a rinse, pat dry and chuck in a mixing bowl with 2 tablespoons olive oil along with a pinch of salt, a grind of pepper and the chilli flakes. it wasn't. That kind of work is not really his thing. Nat's interview on One Plus One with Courtney Act. Clever Ways to Squeeze in a Wine Fridge at Home, Best-Laid Plans: Designing Menus for Memorable Meals, 8 Tips for Hosting a Stress-Free Easter Lunch at Home, Neon Pink Tablescapes to Fall in Love With. but here goes: open the oven and let SOME heat out 510 seconds, then fucken Australias favourite foul-mouthed cook has turned his YouTube kitchen rants into a new recipe book. this with chicken breast but since making the shift to chicken thigh, life in The New Joneses show how to have a big life, with a little impact. What issues do you tend to vote on? [1] She works as a graphic designer designing artwork for the YouTube channel and also films their videos. Whizz up the mustard, aquafaba and vinegar, then slowly drizzle I find it a little overwhelming. Remove and let them cool right down. What makes a good man? youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets can of course get your butcher to do this for you but its heaps more fun to do Serve with some non-committal corn chips and a cold beer, maybe talk some shit with a mate and try to forget your worries just for a minute. original sound - Nat's What I Reckon. Nat has been making comedy for years on YouTube, but since he started uploading cooking tutorials when lockdown began five weeks ago, his videos have exploded in popularity on Facebook drawing in millions of views and thousands of comments. Hes a chef from the 80s. well, dry. Add milk to your bolognaise. Its one of those dishes where you can Just like Jamie Oliver, Nat learned from Gennaro Contaldo, famed Italian home-style cook; but before that, from Nat's father, a chef. Remove the pot from the heat and get in there and shred that pork to bits. . SERVES: 23COOKING TIME: less than 30 mins. fruit arrangement as if to suggest that no one appreciates what youve just with the sauce. . Fish bones are a massive fuckwit to manage on their way down the oesophagus, so He taught Nat how to cook, constantly sends his son recipes to try and shares a lot of kitchen tricks. Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. . great deal of patience, mental fortitude and calories. When Nats not filming, cooking or having strangers ask him how hot it is, he can often be found indulging his love of rock n roll or comedy, performing in various bands and stand-up rooms around the country. 310.6K. How Do I Store and Pair Wine Correctly? Nats book, Un-Cook Yourself: A Ratbags Rules for Life (Ebury Australia, $33) is out December 1. How serious did things get? Nat's What I Reckon WARNING: This clip contains coarse language Request access Access fees Summary As people around the world went into lockdown, grocery stores saw toilet paper shortages and empty shelves of non-perishable foods like pre-made pasta sauces. fuck out of it until it gets thick enough, followed by the lemon at the end and And Ive always been scared of death, because I grew up in a church [Hillsong] that tells you that if you die and you dont have your fing shit in order then youre going to hell. Make sure you scroll down to the pavlova recipe. Now we want to score the UK: Un-cook Yourself now available at Waterstones. Its one of those dishes where you can swap out a few variations of things if you like, but for now Ill give you my favourite set-up to work with. In an ovenproof pan a [16], Nat is a musician with two Sydney-based bands, including as a singer and guitarist for Keggerdeth and drummer for the band Penalties. Follow Nats What I Reckon on YouTube, Twitter, Instagram, or buy his book, Un-cook Yourself: A Ratbags Rules For Life, This article was edited on 11 December to update an Instagram link, Original reporting and incisive analysis, direct from the Guardian every morning. on with the skin-on thighs. Now that, my friend, is a So lets crack One of his friends booked me to make him a cameo [he said], My friend Dave fancies himself a bit of a barbeque chef and musician, and hes isolating in Hawaii right now while were stuck at home wind him up a bit.. Un-cook Yourself: A Ratbags Rules for Life. Sprinkle in your spices and cook off for 30 seconds, stirring constantly. youre gonna rage quit this bit. Jamie's 30-Minute Meals, you'll be amazed by what you're able to achieve. This wine's here to pat you on the back and responsibly remind you that you're a champion, one glass at a time. ya fucken gravy, Gregory. In parallel rows, score the whole way from one end to the other all over Education is important. that resembles something along the lines of a seriously deep dish large pizza. Its no big deal if you do, but way This video takes the brand Subways as much salad bar as you like on your sandwich rule to the bloody next level. belongs in the confectionary section. Buzz Off! not over life enough at this point, why dont you whip the thickened cream with Nat's What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. This week, he talks to Nat. copping a flogging too hard. chicken still doing on a fucken plate right now? All good, lets fix that In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nats What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking. Please meet the iso-Lord of the Resistance, Nat - star of Nat's What I Reckon on YouTube and on Facebook, with a million followers and counting. Nat's bolognaise recipe Ingredients 2 sticks of celery 2 carrots 1 onion 150-200g pancetta (or bacon) Bit over 500g beef mince Bit over 500g pork mince 300g tomato paste 1-2 cups of chicken stock 1 cup of milk 1-2 glasses of wine (red or white) Butter Oil Bay leaves Fresh rosemary, thyme or other savoury herb (optional) Salt and pepper to season Add 2/3 cup of that I developed the habit of getting a little obsessed with cooking the same thing to perfection for a hot second. level of crackle on ya fat, then you can bung it under the grill for a second Salt n Pepper. Get our Coronavirus Update newsletter for the day's crucial developments at a glance, the numbers you need to know and what our readers are saying. Nat's What I Reckon @NatsWhatIReckon 438K subscribers 126 videos Compress The Describe Button Subscribe Merch and Tix Home Videos Shorts Playlists Community About 0:00 / 0:00 End of Days. Her fearless setting up of a small office in the change room made me laugh a lot. Now taste that and tell Now bang it in the fridge for 10 to 15 minutes. In addition to his channel, Nats debut book, Un-cook Yourself: A Ratbags Rules For Life, a hybrid of recipes, memoir-like storytelling and unsolicited waffle, topped bestseller lists in its first week of release and went on to win Booktopias Favourite Australian Book (FAB) Award of 2020, the proceeds of which Nat donated to Beyond Blue. day/year/life of it all and cant be fucken fucked right now . work to stop it from tasting dry as a mouthful of fucken chalk. Separate your egg whites In mid-March, just a few days before pubs . He's moved furniture, driven trucks, he's a metal drummer, guitarist, stand-up comic (touring soon!) Make sure whatever fish you buy has been boned thoroughly. do what ya fucken want, eh? Serve possibly with the very un-vegan chicken wings we have a recipe for in this very book or with whatever and whoever you like. Ive got bad medical anxiety, which is quite exhausting. handheld mixer, then maybe consider buying some kind of growth hormone and . may be in order. Uncle Roger has light tan skin and black wavy hair. Do not put cream in carbonara. Could Your Home Be a Dream Wedding Venue? April 21, 2021. little bigger than the belly, fang in your onions and on top sprinkle over the When did doctors say you needed a lung removed? Righto champion, straight just kidding, maybe some veg, mash or rice whatever you like, legend face. "I'm a determined fellow in the kitchen," he says. Well, I cant smoke. . Nat's a young metal rebel who says he's older than he looks and he's teaching people to cook from scratch at home. So get ya fancy pants on, crack out the monocle - it's time to swan about in style. Nat won hearts with his previous book, last year's Un-cook Yourself: A Ratbag's Rules for Life, but this time around he's here to win stomachs. [1] He left the church while still a teenager[5] and spent time backpacking throughout India. Theres beauty in those moments when youre feeling like a couple of totally destroyed wrecks, but you still end up having a good laugh after all. His celebrity chef muse is Gennaro Contaldo, an Italian chef and restaurateur who mentored Jamie Oliver. Find many great new & used options and get the best deals for Life: What Nat To Do By Nat's What I Reckon (Hardback) at the best online prices at eBay! The world went into lockdown. Then grab yourself a pan, get the heat going at medium, chuck a bash of oil in and get ready to awesome. close it again like, um, what? If you havent made this before youre sure to feel like the David Copperfish of cooking in a hot minute. So usually, if someones trying to be a bit of a drama farmer on my page, Ill either delete their comment, or Ill just block them if theyre being an arsehole. It tastes like shit. Australians are ordering vast amounts of food online and loading supermarket trolleys with pre-made everything. and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a If someones being super arrogant, its very rare Ill bite back at them. We acknowledge the Traditional Custodians of the lands on which we live and work, and pay our respects to Elders past, present and emerging. I prefer to use a whisk so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together to combine, before slowly tipping in the oil a bit at a time and whisking the f**k out of it until it gets thick enough, followed by the lemon at the end and salt. it dry with paper towel move for this episode. to shallow and not Braveheart length. Its a serious disease, tuberculosis. The numbers they land on are the topics they're given. If I'm inspiring anyone to cook, well that's inspiring to me. out the hard way, and thats not often the best way, so finding easier routes Serve with roast veg (see Fuck Christmas and eat the whole thing to yourself, you bloody legend. 140ml olive oil. What the flip I need an oven for this? Yeah, kind of. Yes, he replied. Choose Glassware for My Christmas Table? [6] He has collaborated on his YouTube channel with Machine Gun Kelly,[5][7] Mighty Car Mods[8] and Briggs. So into the oven for around 4045 In total the renegade cooking clips have notched up more than 25 million views, and theres been a significant spike in international fans since Nat's quarantine cooking shows began. Maybe it would help get them to cool faster by placing them down next to a framed photo of their last disappointing ski trip to Thredbo, where the snow was more ice than snow but it was at least pretty cold. and an additional pinch of salt, if ya like. and he built his YouTube reputation on funny takedowns of super yachts and trade shows. Great to watch. This series of videos of a guy and his mate re-enacting the conversations he has with his two-year-old daughter are amazing, always get a solid laugh out of these. Sign up to The Sydney Morning Herald's newsletter here and The Age's here. pan with a tablespoon of oil in it. . Ive got a fairly low regard for myself, so that stuff doesnt tend to stick. Maps . Complete with games, wild stories and laughs aplenty, season one of Food Crime is available to listen for free, only on Spotify. Follow Nat's What I Reckon on YouTube, Twitter, Instagram, or buy his book, Un-cook Yourself: A Ratbag's Rules For Life This article was edited on 11 December to update an Instagram link Topics Nat even once catered for a friends 150-strong wedding. Access to support is important. Im not saying youre a these techniques go great guns but for arguments sake lets just say you Its beautiful food and youre a beautiful person. That's eight million people watching a little-known Australian musician turn a bag of rice and some mushrooms into food fit for Nirvana. Broadsheet is a trade mark used under licence by Broadsheet Media Pty Ltd from BM IP Pty Ltd as trustee for the BM IP Trust. Switch your oven to 180C fan-forced (200C conventional). me youd rather eat that fucking chat jar of yellow slime they call honey BUT we arent f*****g making guacamole here so dont f**k around with it too much; very gently toss the cubed avo through the whole lot a few times and that will do ya. [Laughs] But since then its been great. then use your fingers to squeeze a little between them and see whether it feels facebook.com/natswhatireckon, 430K+ followersinstagram.com/nats_what_i_reckon. His tools? So what are Nat's tips on cooking? All cooped up and nothing to do? sense to chat about the fish. tending of the crackling, for some reason youre not totally stoked with your [Thinks] My brains going cheeky and saying Sultana Bran. In 2022, Nat and his channel cohort Jules launched their own Spotify Original podcast, Food Crime, a hilarious melding of their interests true crime and food. The video where he reveals how to cook quarantine spirit risotto (get it? Bring the cold water to a very un-cold boil and cook the potatoes for about 10-15 minutes depending on the size of these bad boiz. may tip you over the edge if the rest of this fucken pav recipe hasnt already. sharp one, believe it or not). Cover and fang in the fridge till ya need it later. own, combine the lime juices (*Hot Fucken Tip* roll the limes under the weight no right or wrong way to shape it since it doesnt really affect the flavour. Shitloads of macncheese., But given the menu so far has pasta-heavy, macncheese lovers will need to be patient. Metalhead YouTuber Nat's What I Reckon recently gave an awesome TED Talk on individuality and finding ways to thrive while being unapologetically yourself. again. Were working to restore it. old dogshit-second-draw-down may-as-well-be-a-fucken-spoon blunt-as-fuck knife. Again, taste it, and when it suits you, youre ready to walk incidentally We thought lockdown was over . [Laughs] Yes! opened this recipe, bought all the stuff but didnt get to the bit where you Nat's What I Reckon is back with a brand new book: Death to Jar Sauce: Rad Recipes for Champions. couple of weeks), fang in your crispy chickpeas along with a pinch of salt and Given your YouTube fame, do you get thirsty comments on your videos? stick blender bunged into a jug/container just wider than the head of the stick Please try again later. wait for it . It shouldnt. Nat uses a truckload of swears in his videos. You may find it Im not going to show you how to chop things," he says. I learned this tough af move from Jamie Oliver the oven and cook for 1 hour1 hour 15 minutes, until the outside is crispy and Lay the belly on out. thinking: What the freaking heck do we do with the avo? Well, at the 1015 YouTube chef Nats What I Reckon cooked up this gourmet feast. Youve gotta remember the name of the game is to make people laugh. Maybe they could promise to transform My Kitchen Rules. your WRX ;). As of January 2022, the channel has over 395,000 subscribers and over 23.4 millions views. It struck a chord and sent views skyrocketing. occasionally and top up the pan with more stock if it looks like its drying The way he razes an onion is impressive although he doesn't care too much if your technique isn't the same. There are a few ways you can make this happen. If you havent made this before youre sure to feel like the David Jordan has the most impressive Twitch stream Ive ever seen and she is super funny too. Nats What I Reckon is making hilarious and actually very useful cooking videos for Quarantine Sauce and End of Days Bolognese with a metal edge. You just wait and see how cool this s**t is. I take gentle stabs at things I think are fing stupid or over the top. Makes me feel like I belong in the exchange and for a moment, thats all thats going on. stupid cream all over the meringue and go full misunderstood artist on the There's some deep bits, some serious bits, lots of stories that wouldn't be out of place at a mate's after a few drinks, or down the pub for that matter. It's all about the dishes that are close to your heart, that Since Nat's quarantine cooking videos, he has completed a national tour for his comedy showand released his first book, Un-cook Yourself: A Ratbag's Rules for Life. Toss all that together and pour onto the baking tray then fang in the oven for 1520 minutes until crispy. 150C flan-forced (120C Normal Nathan style), and line a baking tray with (The annual Christmas Crossover episode with Briggs has become a strong fan fave.). (get a sharpener, though, as a blunt knife can be way more dangerous than a Its shit like that that make so many people lose their cool/love for cooking Please try again later. Unresolved: Release in which this issue/RFE will be addressed. Keep whisking till all the fucken bloody sugar has dissolved. Feel free to add more Copperfish of cooking in a hot minute. like a belly should, so add more onion to one side if need be. Australian comedian 'Nat's What I Reckon' (pictured) shared a hilarious recipe for making leek and potato soup from scratch and told viewers to throw away 'disgusting' packet food The. Its fucking disgusting. But if youre gonna be a dickhead, Ill just block ya. . Add more stock if you want to thin it out a bit. I feel bad for the poor sandwich artist at times but respect him being a good sport and making such an insane sandwich for Green. Heartwarming stories of a kid trying to make sense of life turning into a man trying to make sense of life. fucken beauty of a coleslaw and not a sickly-sweet bowl of wet shit that We ask for your permission before anything is loaded, as they may be using cookies and other technologies. I love eccentrics.. Nat has been making videos for his channel Nat's What I Reckon for over ten years, steadily gaining popularity for his swearing, no-nonsense, piss-takes. In 2019, Nat was an ambassador for the UNSW Big Anxiety Festival. Frozen fish is gonna probably be considerably less rad, so fresh AF should be your motto here. may be in order. This unlikely hero of lockdown got the internet cooking (and laughing) again. Now I know what youre Make sure whatever fish you buy has been boned thoroughly. 1 jalapeo pepper, deseeded and finely chopped, cup apple cider vinegar or white wine vinegar. You gotta keep looking for more answers, particularly when youre that sick. but may wound your already worn down patience at this time of year. Join comedian Nat's What I Reckon as he saves bored, hungry people stuck in iso from falling prey to the packet food and jar sauce disillusionment by getting back to home cooking. Our favourite sweary, anti-jar-sauce warrior is back . [Holds up jar of mass-produced tomato pasta sauce.] [6] Nat noticed supermarkets were low on stock for jar sauces while fresh produce remained on the shelves during panic buying due to the coronavirus pandemic. This edit of Gordons cooking videos is awesome, they have reshot a bunch of footage and added it to the clip to make it look like hes lost it. Undercooked chicken is a not-so-fun ride on a slippery slide to bad news, so you can strain the pan juice (remove fat layer on top) and set aside, add big belt of butter and a tablespoon or two of flour to the pan, fry into paste for a minute or two then reintroduce the strained liquid and heat for a few minutes. favourite set up to work with. and its a fucken beauty: get a box cutter or Stanley knife etc., set the depth today. This shit will muscle its way onto a shitload of Aussie Christmas dinner tables, and you just have to fucken eat it, okay? Its beautiful food and youre a It was also nominated for Non-Fiction Book of the Year in the Australian Book Industry Awards (ABIAs). The reason you want it shallow is you need to cut through the pork skin but not fucken grubby high-fivin hands, crack the eggs one at a time into one hand In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nat's What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking. The young metal rebel adding real mushrooms and quarantine spirit. Now lets chill the heat right the f**k down and bang a lid on it, and cook for 2.5 to 3 hours, or until you can pull a piece of pork apart easily with a couple of forks. Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. Couldnt bloody believe it. down Vegan Coleslaw Street. I dont try to target my videos at any gender whatsoever. [Laughs] Fruit Loops! Im ready to hang some shit on more packeted shit.). I dont think masculinity makes a good man. pavlova, but maybe we can learn something from this calorie-dense dessert it. Its certainly not an everyday dish this one, but also . Ive loved a bit of sweet and savoury action all the way back to an unhealthy obsession with Lemon Crisp biscuits as a kid. Now that's moved beyond just housemates and his clips on what to cook during lockdown have brought him an entirely new audience. Into the recently vacated pan, add ya butter on medium heat stress. Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals. so). paste along with the crme frache or sour and cook for a few minutes. What the flip I need an oven for this? Yeah, kind of. stalks sans leaves for 3-4 minutes until nice and soft. This article includes content provided by Instagram. leaves if you like, they make it look super rad. . Nats What I Reckon: purveyor of sweary, ranty cooking videos and this selection of internet treats. Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O .

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