Displaying items by tag: Compliments to the Chef, Paula and John Reardon

Thursday, 05 September 2019 11:01

Delicious Anyway You Slice It

Hello my Foodie Friends!

For many of our foodies, this past week involved getting children ready to head back to class with a flurry of activity that also included what to pack for lunch or what type of after school snacks should you offer. Do your children end up eating the same old peanut butter and jelly sandwiches day after day or bring home food you’ve packed uneaten? I do recall this being a challenge for my mother (of five young children) every school year. When we would come in from playing looking for a snack, or sit to do our homework after school, vegetables such as zucchini or carrot sticks would be sitting on the kitchen table. We would always find a container of sliced vegetables in our lunch boxes, too. Recently, I was reminiscing with my sister about our childhood friends and us playing Hide N Go Seek in the corn fields next to our neighborhood, the outdoor fun we had, and shared our ongoing challenge of eating those vegetables as adults that we so often were eating as children. 

For children (and us adults) who turn up their noses at veggies, make them more appealing by using a Veggie Wedgie by Microplane, to create long, slender carrot peels, or wrap thin slices of turkey or cheese around celery sticks. Extremely fun and easy to use, the Veggie Wedgie is ideal for quickly transforming zucchini, cucumbers, squash, carrots, hard-boiled eggs, Roma tomatoes, and other foods into six perfectly even wedges at a time – the perfect food prep tool to create healthy snacks, crudité platters, salads, garnishes, stir fries and more. The Veggie Wedgie is extraordinarily sharp, precise, and very fun to use. The Veggie Wedgie comes in two simple parts - a sturdy base chute with razor-sharp metal blades at the bottom (positioned safely away from hands) - and an innovatively designed top with indented grooves to help guide food into the correct cutting position. To use, simply place food in the chute and press down. With a gentle squeeze of the top and the side handles, the Veggie Wedgie cuts ingredients into precise pieces for healthy snacks. 

Veggies can be delicious….anyway you slice it!! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the Microplane Veggie Wedgie and many other “cool tools” to help you with your healthy snack choices. Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula 

 

VeggieSnacks

 

Published in Food
Thursday, 29 August 2019 14:04

Spin Class for Foodies

Hello my Foodie Friends!

The summer sure went by fast with this being Labor Day weekend.  With the weather still being warm, comes the yearning for lighter fares such as salads. Creating imaginative salads was always a favorite to do by my children.  When they were young (and still occurs) our eldest child, John would be accused (by his sister Aubrey) of not wanting to help in the kitchen with the making of the salads.  One of the best and fun solutions was to get a Salad Spinner. This tool assisted us back then and still does today. How did we know our son liked it? When we would come home and the video game would be on pause and salad ingredients everywhere (we knew he was having fun and using the tool).

Why would you consider using a salad spinner? No one likes a wet salad. But there are two important reasons that go beyond personal preference that make spinning your salad a necessity. The first is that most salad dressings are oil-based. Water repels oil, and so salad greens covered in water will repel dressing. This will result in the dressing pooling at the bottom of your salad bowl instead of coating the greens.

The second reason to remove water from your salad is to retain its freshness. The more moisture that’s in your salad, especially if you’re not dressing the whole thing at once, the more quickly it will go bad. The leaves will turn brown and everything will lose its crisp texture if it sits in excess moisture. If you’re not planning on consuming all of your salad immediately, make sure each of its components is as dry as possible before combining them. 

If those two essential warnings against wet greens have not convinced you that you need a salad spinner in your life, fear not, there are plenty of other reasons to get one. Many people think of salad spinners as one-trick ponies that only serve a single purpose and otherwise occupy more than their fair share of precious space in your home, but they actually have quite a number of alternate uses. Salad spinners are useful for washing and drying a wide variety of fruits and vegetables. They are ideal because you can wash and dry things in a single container, and the spinning action they use is delicate enough that it won’t damage or bruise your produce. The next time you need to wash berries, broccoli, green beans, or mushrooms, try using a salad spinner. You’re sure to delight in how dry its contents become, and how quick and easy it is to use. You can also use the internal compartment of your salad spinner as a colander for fresh-cooked pasta. If you’re making a cold dish like pasta salad, spinning the noodles to remove the excess starchy water will cool them more quickly and also help keep them from sticking together.

The basket is also great for defrosting meat and drying before cooking. Vegetables from which it is good to remove excess moisture before frying like zucchini, eggplant, and shredded potatoes, can also be dried in a salad spinner, rather than squeezed out by hand. It also works well as a small dryer for hand-washed delicates.

Do you wash your greens and berries?  Washing your salad ingredients can reduce the risk of illness.  Listeria and E-Coli are dangerous food-borne illnesses that have been present in unwashed salads.  It is difficult to wash salads. The Salad Spinner is a tool that has become a kitchen must-have. 

One of our favorites and best sellers is the OXO Good Grips Salad Spinner. We have them in larger and smaller sizes. Dry salad greens with a simple press of the soft, non-slip knob. The non-slip base keeps the bowl steady on the countertop and the built-in brake button stops the Salad Spinner for unloading. The basket doubles as a colander, and the lid comes apart for easy cleaning. The OXO Good Grips Salad Spinner was selected as one of People Magazine’s 2017 50 Food Faves. Salad Spinners, they bring siblings together! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad place to check out the OXO Salad Spinner and an assortment of other cool tools for cooks.  Remember my Foodie Friends, “Life Happens in the Kitchen.”

Have a safe and wonderful Labor Day Weekend.

 Take Care,
John & Paula

 

Here is a great recipe to use for this holiday weekend. Use the salad spinner to help!

 

SevenLayerSalad

 

Published in Food
Friday, 23 August 2019 13:00

Happiness is... Cheesecake

Hello my Foodie Friends!

This weekend marks the 150th running of the Travers Stakes for Saratoga Springs. Travers is the most popular day during the entire Saratoga summer racing meet. The city will be packed with residents and tourists. Many of us will be creating menus for our guests who will be traveling in to watch this spectacular event. This weekend is also my Mother-in-law’s 87th birthday. Her favorite dessert, and one that would be a great one to serve your guests, is Cheesecake.  My Mother-in-law makes her cheesecake with a graham cracker crust layered, crushed pineapple, and cherries. 

Cheesecake is can be a unique global dessert. Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! In spite of all the variations, the popular dessert’s main ingredients – cheese, wheat and a sweetener –remain the same. No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world, this creamy cake remains a favorite for sweet tooths of all ages.

To help make a cheesecake, you do need very important tools – the spring form pan.

Spring form pans are a kitchen essential for producing flawlessly smooth cheesecakes, perfectly crusted tarts, or intricate ice cream cakes without damage to their tops, bottoms, or sides. Meant to eliminate the risks associated with removing cakes from traditional pans, removing your product from the pan is the final step before placing your delicate treats on display, serving to the customer, or packaging them to go.

Many people ask me how I won Paula’s heart and I tell them on our first date I brought a dozen Red Roses and a cheesecake to meet her Mom and Dad.  When I entered their home carrying both of them Paula said, “Wow, how did you know my mom loves cheesecake?” Thinking quick on my feet, I looked at Paula’s mom and said “here I got these for you!”   Paula’s mom quickly responded: “no one ever gets me flowers and cheesecake!” Her dad (retired Army Master Sergeant) just smiled at me and said in his southern drawl: “nice job young man.”  I was on a roll with my improvising and I told them that, in my family, it is a custom to give gifts to the mom.  So my sage advice to all young suitors out there is take care of the Mom and good things will follow. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. We have an assortment of spring form pans and accessories to assist with your Travers Stakes celebrations. Remember my Food Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

This is a lush cheesecake lightly flavored with pineapple and topped with gooey, spiced rum enhanced syrup, bright pineapple, pecans, and maraschino cherries and then bruleed for just a minute to create an elegant twist on the iconic Pineapple Upside Down Cake. 

Pineapple Upside Down Cake

 

Published in Food
Thursday, 15 August 2019 14:51

"Shaken, not Stirred"

Hello my Foodie Friends!

With summer, comes entertainment and happy times with our family and friends many who come to the area to enjoy the Saratoga Springs offerings. One of my wife’s favorite times is to enjoy the creative Martini’s made by one of our good friends. The classic Martini is a cocktail that dates back to the 1880’s made with “dry” vermouth.  The popularity of the Martini emerged in the 1950’s with the addition of gin to it, and vodka in the 1970’s.  Product placement in the movies also has played a big part in the popularity of Martini’s with Ernest Hemingway, Marlene Dietrich, and Humphrey Bogart seen drinking Martini’s on the screen. However, no real or fictional character has done more for the classic Martini than James Bond. The term “shaken, not stirred” has become a catch phrase from the James Bond fictional character of Ian Fleming’s novels that have become much followed movies. In the film “Casino Royale,” James Bond instructs the bartender how to make his Martini; “A dry Martini. Three measures of Gordoni, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.” This Martini has also taken on the title of the “Vesper.”

Here is the official recipe for “The Vesper Martini:”
60 ml. gin
20 ml. vodka
10 ml. Lillet Blanc or Cocchi Americano.
Shake all ingredients with ice in a shaker. Then pour into a chilled Martini glass. Add a lemon twist. 

The Martini glass is long-stemmed and distinctive with an inverted conical shape and flat base. The reason for the wide brim is said to produce surface tension that brings out the bouquet of the gin.  The cone shape helps to keep the ingredients of the drink from separating.  The drinker can hold the stem instead of the bowl so that the heat does not change the temperature of the drink.  The Martini glass comes in various sizes and styles.  Contemporary Martini recipes usually call for 4, 6, and 8 oz. glasses. Above is a delicious summer Martini recipe.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place in Saratoga Spring’s for Martini Glasses, misters, shakers, zesters, and other accoutrements to assist you with your cocktail creations. Have fun entertaining this summer with friends and family…and maybe even catch up on some James Bond flicks!  Remember my Foodie Friends; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

PeachMartini

 

Published in Food

Hello my Foodie Friends!

Paula and I love to use products from family-owned businesses and especially if they are local. Among our favorites is a wonderful product of Katie and Jeff from Sundae’s Best Hot Fudge Sauce which is a product of Greenfield’s Greatest Food Company, Inc. They use only the very best ingredients including real chocolate and cocoa.  They also use award-winning NY State (Family Owned) Stewarts® wholesome milk, cream and sweet butter. Sundaes Best Hot Fudge Sauce is great on ice cream, fruit, cake, in recipes or just grab a spoon and dig in. As they mention on the label, Jeff’s mom has been making this homemade hot fudge for family, friends and her church congregation for more than forty years ... and she still does. Katie and her grandmother have had a Saratoga tradition enjoying hot fudge sundaes from ice cream shops since Katie was a little girl. They’ve combined mom’s recipe with their love for hot fudge to offer Sundaes Best.  Katie, Jeff, Paula and John encourage you to start a Sundae Tradition of your own. You should see the smiles from those that receive Sundaes Best Hot Fudge Sauce as a gift.

Stop by our family owned Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located on 33 Railroad Place to get some of Sundae’s Best Hot Fudge Sauce. We are right down the street from family owned Stewarts Shop, family owned Bow Tie Cinema, family owned No. 1 Nail, family owned Greenhouse Salad Co., family owned Price Chopper and family owned Spot Coffee. Oh, our Building?  Family owned (Bonacio).

Remember my Foodie Friends: “Life Happens in the Kitchen” especially when that special someone has chocolate to share.

 Take Care,
John & Paula

 

RaspUpsideDownCake

 

Published in Food
Friday, 02 August 2019 12:56

Gift of Happiness

Hello my Foodie Friends!

This time of year is filled with events of having family or friends visiting, or traveling and often times includes finding gifts for those who have done something special or bringing a taste of our hometown to others. Whether you’re shopping for a neighbor or a friend, or family member who has visited, a locally made gift has value beyond the price tag. Local gifts can remind the recipient of some of their favorite memories of their travels or represent the beauty or culture of their hometown. One item that is useful and beautiful to give is a hardwood cutting board.

At Compliments to the Chef, we love wood cutting boards!  Good hard woods such as oak, maple, walnut, ash, and cherry are tough cutting surfaces that have been used for centuries to cut food or butcher meat on.  Early man just cut down any old tree to butcher and cut meat on but quickly realized that soft woods got people sick.  A good cutting board properly maintained can last a lifetime and they are safer than plastic which if it isn’t sanitized or is left wet can actually harbor bacteria.  Some of the reasons for this are:

1. Plastic is not water-absorbent, so it stays wet longer, which means longer bacterial survival.
2. Wood is water-absorbent, so it dries faster, which means shorter bacterial survival.
3. Wood contains natural antibiotic agents that retard bacterial growth.

We carry beautiful hand-crafted wood cutting boards made by Saratoga Springs Artisan Adam Cielinski. Choosing an Adam Cielinski wood cutting board can make a great “Saratoga” gift to bring to family or friends or it can be one for your own home. Bring one as a house warming or thank you gift, or choose from one that may reflect a special love or hobby of a person you are buying for. They are simply beautiful and functional. 

Adam’s boards are part of Saratoga Springs Art History. Each are different and no two is exactly the same. We have boards shaped like horse heads, owls, guitars, violins, hearts, fish, handled serving boards, and small individual boards. He also makes large cutting blocks that are great for larger items. The good news is they are reasonably priced too! Wood cutting boards have been in my family for generations and we hand them down.  Stop in and pick up a piece of Saratoga History and have something that you can hand down in your family.  A little advice on their care:

1. Dry the board immediately after (hand) washing, and 
2. Once a month, rub the board with oil, to keep it water-repellent and warp-free. Apply a coat of warm food-safe mineral oil, let soak in, and then wipe off the excess. Scratches can be sanded out then re-oiled.

Gratitude is appreciation for what an individual receives, whether tangible or intangible. With gratitude, people acknowledge the goodness in their lives. In the process, people usually recognize that the source of that goodness lies at least partially outside themselves. As a result, gratitude also helps people connect to something larger than themselves as individuals — to other people, nature, or a higher power. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Give that gift that gives happiness to someone special in your life. Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

CheeseBoard

 

Published in Food
Thursday, 25 July 2019 13:02

When Grillin’ is Easy

Hello my Foodie Friends!

Many of our customers have made the decision to down- size from larger homes with yards. Unfortunately, some apartments and condominiums do not allow outdoor grills on patios or decks. There is a solution to this; it is the Chef’s Choice Indoor/ Outdoor Cast Iron electric grill. Check with your landlord or association to make sure you can use this. Enjoy delicious, grilled taste, year round with the Chef’s Choice® Cast Iron Professional Indoor Electric Grill.  Create scrumptious grilled meals and enjoy delicious seared flavors anytime and most anywhere: The electric grill has a cast iron grill plate for perfect grilling. It is powerful with 1500 watts of power making it ideal for searing steaks, hamburgers, veggies and more. The heavy-duty cast iron grill plate provides even, consistent grilling temperature. The grill plate is a double coated, durable porcelain enamel non-stick finish; lifts out for easy clean-up. The grill allows for healthy cooking:  grease and oils drain away during grilling with a removable stainless steel drip tray, for in sink or dishwasher cleaning. There is an adjustable temperature control for grilling a variety of foods. Grill plate surface is 145/8 inches x  95/8 inches(141 square inches); overall grill size is 1815/16 inches long x 117/8 inches D x 41/2 inches H and includes a one year limited household warranty. The really cool thing about this grill is that you can use it year round either indoors or outdoors. 

Stop by Compliments to the Chef located at 33 Railroad place to view this grill in action. Chef Rocco Verrigni will be conducting a Taco Tasting and Taco Bar set up demonstration on Saturday, July 27 from 11 a.m. to 1 p.m. using the Chef’s Choice Grill. Stop by and get some tips on how to plan your own taco bar party. Just walk in and watch Chef Verrigni make grillin’ easy. Tacos are a great idea when you are hosting gatherings or having a group of people over. We have all the cool tools you will need to assist with gatherings.  Have fun Grillin’ and Chillin’ this summer with family and friends. Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

ShrimpTacos

 

Published in Food
Thursday, 18 July 2019 13:19

You Are Gnocchi Listening

Hello my Foodie Friends!

Being Italian and Irish, both my daughter and I love her mom’s homemade sauce as part of the many Italian heirloom dishes made in our household. Among the most popular food that people associate with Italian cuisine, and sort of a staple in most Italian restaurants in the United States, are gnocchi [nyoh-ki]. These tiny dough dumplings most typically are made of semolina, parmesan cheese, flour, eggs, salt, and potatoes. But before we proceed right to how to make gnocchi, here are some factoids about these delectable dumplings you might want to know: According to historians, the earliest recorded mention of gnocchi was in the 14th century. Mention of them was discovered in Italian cooking manuscripts of that time period. There are many theories as to where gnocchi came from and how they were invented. One theory is that much like the origin stories of many traditional Italian dishes, these dumplings have Middle Eastern origins. The story is that as the Roman Empire expanded their territory, soldiers conquering lands in the Middle East discovered gnocchi, or its earliest predecessor anyway, along the way and liked them so much that they brought the recipe for them back to Italy. On the other hand, some historians also believe that gnocchi have been in existence in northern Italy as far back as the 12th century.

At Compliments to the Chef, we carry gnocchi boards to assist with making homemade gnocchi. The Gnocchi Board easily forms pasta dough into authentic Italian gnocchi. The ones we carry are made in Italy from natural beechwood; easy-grip handle maintains the perfect angle and keeps board steady for easier use. The board has ridges that help shape pasta and add texture which will hold more sauce; works nicely as a cavatelli maker, too. The gnocchi board forms a more consistent shape than using a fork; won’t flatten delicate dough; same size pieces cook more evenly and make a more attractive presentation. The board is easy to use and clean; wipe with a dry cloth or brush. Once you make your gnocchi, you can add it to whatever your favorite sauce is. Be creative and have fun creating some unique combinations. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to assist you with finding the cool tools to help with your culinary creations. Remember; “Life happens in the Kitchen.”

 Take Care,
John & Paula

 

HomemadeGnocchi

 

Published in Food
Thursday, 11 July 2019 14:11

“Big Boy Driving the Boat”

Hello my Foodie Friends!

 I love to tell this story especially during the summer and thinking about being at the ocean. Our family has precious memories of our summer experiences being on the coast of New England. Prior to moving to Upstate New York, we lived on the coast of Connecticut.  Our good neighbors and friends, Ron and Deede, owned a fifty foot “boat” named “The Graduate” that they docked in West Greenwich, Rhode Island in Narragansett Bay.  Weekend excursions included boating to Newport, Rhode Island or just hanging out on the boat.  Ron is a master captain in boating and comes from a military background in the Navy. He is also a master chef. Ron was always very proud driving “The Graduate,” and serving his crew incredible seafood dishes.  Ahh…what fabulous memories of our rides. Our children were very young at the time of most of our adventures.  There was one very special time when Ron allowed three-year-old Johnny to take the helm and to sit in Ron’s chair to drive the boat. Johnny sat proudly with a very determined look in Ron’s captain’s chair, holding firmly onto the boats’ steering wheel and exclaimed “big boy driving the boat!” It was precious.  Each summer that we were able to join Ron and Deede on “The Graduate,” Ron would allow Johnny to take the helm and be the “big boy driving the boat.”  These are among the special memories of being on the water, with amazing friends, breathing in the sea air and feeling it on your skin.  With boating brought the feasting on spectacular seafood meals made by Ron and Deede.  Clams and oysters were one of Ron’s favorite seafood items to create delightful dishes with.  Special tools that Ron would use included a clam and oyster knife and a cut-proof glove.  The clam knife was important for proper shucking of the clams. Once you learn the basics, shucking clams and oysters is not difficult. Practice makes perfect and the reward is delicious. It all starts in the preparation.

1. Make sure the clams you’re going to be shucking are alive. A clam shell that is open or opens easily by hand is dead. Throw away any open clams.

2. Clean your clams using a stiff brush under cold running water to remove any sand and salt.

3. You may skip this step, but soaking your clams will flush through any sand they may have inside. Use 1/3 of a cup of salt per gallon of cold water. Stir the salt until it dissolves. Soak the clams for 30-45 minutes, then drain.

4. Either refrigerate your clams for at least an hour or pack them in ice for 30 minutes. This puts them to sleep and makes it easier for you to open them. I prefer the ice method.

5. Make sure you have a towel and a clam knife. 

This summer, make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. In my mind, I am dreaming of being the “big boy driving the boat!” Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for your seafood tools and other cool tools to help you with your summer cooking. Remember my Foodie Friends, “Life Happens in the Kitchen” with good times, friends, and great food. 

 Take Care,
John & Paula

 

ClamOysterChowder

 

Published in Food
Wednesday, 03 July 2019 00:00

Fourth of July and Apple Pie

Hello my Foodie Friends!

This weekend continues the celebration of the Fourth of July and will include attending fireworks, parades, barbeques, carnivals, picnics, baseball games, and family gatherings.  The Fourth of July is more than just a celebration of summertime — it’s a time to celebrate our freedom and how far we have come. 

Among my favorite Independence Day to do’s is to watch the fireworks by the water (ocean or lake) while eating homemade apple pie. Apple pie seems synonymous with picnics and celebrating our country. So, how did apple pie become “American”? The primary origins of “as American as apple pie” are difficult to pinpoint, but it was used as early as 1928 to describe the home-making abilities of Lou Henry Hoover (President Herbert Hoover’s wife). It wasn’t until the 1940s, when the United States entered World War II, that “as American as apple pie” truly took off. When journalists at the time asked soldiers why they were willing to fight in the war, the typical response was “for mom and apple pie.” 

Having the right tools to bake a pie is important. Virtually all pie-making equipment will prove useful for other baking chores as well, so each piece will be sure to earn its keep. Whether you’re just starting out or looking to level up, these are the pie-making essentials It is difficult to make a great pie without a great pie plate. Pie plates come in a variety of styles, and the differences aren’t just aesthetic—a pie plate’s material, thickness, and color all affect the final product.

A pastry brush is the easiest way to apply a thin, even egg wash over pies with a double crust, like a classic apple pie. Choose between the natural (or thin nylon) bristles or the thicker silicone style.

After you’ve rolled out pie dough, a sturdy bench scraper will make quick work of any mess. It will scrape up all the flour and stubborn dough scraps left behind, helping you clean up in a few easy swipes. Plus, it’s handy for dividing blocks of dough without scratching the counters.

If you’ve always felt anxious about rolling out pie dough, it’s worth playing the field to find a rolling pin that makes you feel confident in the kitchen. While choosing the best rolling pin is a highly personal process, I love the simplicity of a French pin, which is lighter and more maneuverable 

Here is a recipe for the American dessert that bursts with apple flavor from two different varieties of the fruit, and a sweet, nutty crunch from the streusel topping. This is so yummy. Perhaps, even put a scoop of vanilla ice cream on top! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Pick up the cool tools for cooks to help you with your American festivity recipes. Remember my Foodie Friends; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

ApplePie

 

Published in Food
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