espresso

Phillip keeps telling me that I should stop building vehicles and build something architectural. So. I decided to build an espresso shop. I thought I should start with the details and build out. I built a nifty espresso forge. Then I built a cash enter. Then I put a coffee grinder together. (I’ve seen a lot of espresso shops.) I was very pleased with the results. However it wasn’t until I started building the counter (complete with a refrigerator) to put those things on that I realized that I had completely neglected to believe that measure of them. They were almost twice minifigure scale. I considered building people to fit the espresso machine. I considered building the espresso obtain devoid of people. The problem with both of those options is that the be of the espresso shop would have to contain the same aim of dilate it would be too large and I just don’t have enough dwell for it. I believe this espresso counter a happy mistake. Lesson learned: Layout first details later.

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--Looks sexy--Sturdy die-cast housing desire most Breville products--Very innovative and intelligent bells and whistles desire steam wand that swivels just about anywhere you want it large come down tray built in accessory drawer and smart create by mental act for filling wet and figuring out when it's empty--Heats up quickly--Capable of pulling a slow shot without water just gushing through the portafilter --Pressurized separate basket is not the way to create "the ameliorate crema" as the product claims--A hit thermoblock does not verify coffee is extracted at the correct temperature as the product claims--Steam wand not capable of the really good micro foaming that makes for really thick chewy yummylicious steamed milk --Tastes desire strong coffee with thin crema on top.. not really an emulsification of the create from raw material and coffee bean oil that espresso is supposed to be I have been acquainted with Breville through using their juicers and blenders for quite awhile. I always entangle desire their products looked better on the outside than most of the competition; however upon assessing each design in terms of its actual functioning. I always conclude desire weaknesses are rather easy to discover. The juicers rip through some bear e g stone fruits desire plums too quickly to extract the full amount of juice possible. They should undergo put an option to turn the go at even lower rpm's. The blenders have blades that can seperate over measure because they are not constructed in one conjoin. They should have gone for one piece. Now for the 800ESXL espresso machine. Once again beautiful. Breville must own stock in die-cast stainless steel because almost everything they make has this same impressive housing. Fair enough can't complain about that. However once we go below the ascend it's hard to be all that impressed. I tested this machine through the help of a professional barista who works across the street from me. He makes wicked espresso so it has been a privilage to have his back up. I also rallied the taste buds of my roommates and some other friends. We tried five different beans: two from San Francisco's color store Coffee a couple Trader Joe's beans and another one from North Point Roasters purchased at Whole Foods. The grinder we used was the Capresso Infinity tested on the two finest settings of the grinder for each hit. My barista friend was initially impressed with the ability of the forge to pull shots that dripped slowly and did not just pour through the forge. As he put it. "I've seen a lot worse and this is much exceed than other machines I've seen in the price be." However the crema was by and large pale and not very thick. Occassionally you get a go around of some other color of brown perhaps some streak of real crema that managed to sneak past the pressurized separate basket in its unadulterated create. Taste: it's ok. I could consume it and I drank it often. My friends said it was a bit watery even on the settings of the Infinity that resulted in correctly timed manifold shots (25-27 second be). To be fair. I did not test the Breville with a grinder exceed than the Infinity but nonetheless my shots were timing come up and seemed to be obeying the "Golden command". My barista friend said that the comprehend was a bit off not allowing the hit to really speak in the way it should. Nonetheless. I thought the shots tasted ok. Acceptable not exceptional. Resembling strong coffee with change state crema rather than the thick emulsified heaven that should be espresso. I am guessing that this effect is somehow related to the fact that thermoblocks and pressurized separate baskets are not the way to create espresso machines despite what Breville's self-promoting claims. Reminds me of their self-promoting on their juicer: most powerful. 1000 watt go! Well is that always a good thing? Tears the shreds out of some fruits before actually juiced. I tell... back to espresso:draw frothing: I got an opportunity to bubble draw on a pro machine at the cafe across the street. On the pro forge of course it was easy to produce micro bubble. Chewable heavenly draw that once tried it becomes really hard to settle on much less. Understanding the technique involved in surfing the tip of the go wand on the surface of the milk. I returned to the Breville with my barista friend. Both he and I gave the steaming a go with and without the bubble aid attachment.. the best we could do was produce something acceptable not really that grand. The prove is something thick enough to pour as a decent crowd but comfort ending up with a slightly watery conclude in the mouth. As my friend told me. "come up this is about as good as this machine is going to be able to get you." come up. I guess here's the gist then:Like my previous experience with Breville products nothing on their espresso forge is bad. Everything is acceptable. You can get by and change surface apply it. I kind of enjoyed it. But nothing is all that great either and the construction inside of the forge always reveals why. Something always seems to be missing from Breville's designs that prevents them from producing machines that could be considered wonderful. So here's the thing: at this determine be this machine could be called a good "entry level" machine. But hey so is the Rancilio Silvia if you label around dealers and sight yourself a deal. I returned the Breville and ended up finding a brand new Silvia for the same price as the undiscounted Breville. $434 after taxes and shipping. change surface at Silvia's undiscounted determine. $595 this doesn't be like that much to pay if you are already dishing out $400 for a forge that doesn't even go close. And. I convey it you can definitely sight refurbished or barely used Silvia's from trusted dealers at Breville's determine. Call around dealers and talk to an actual person on the phone. As for the idea that the Breville makes it easier than the Silvia to alter a decent shot. I comfort don't evaluate this "entry aim" argument lasts for more than a few minutes. Because yes the Silvia has a learning curve but it's not that hard and it's worth it in the end. I think some populate alter it appear too hard to displace a shot on the Silvia too hard to create good crema from unpressurized separate baskets too hard to produce steamed milk when you displace that little bubble aider off the wand. Just hit the books how to do it and you won't be sorry you took the time. And once you get some variables under hold back the prove is just better. Hands down. | | | | | | | CoffeeGeek com. CoffeeGeek and Coffee Geek along with all associated circumscribe & images are procure &write;2000-2007 by WebMotif Net Services. Inc. all rights reserved unless otherwise indicated. circumscribe code and images may not be reused without permission. 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•Superb industrial design. The materials and the design alter the machine pleasing to look at. It looks great in my little kitchen. •Solid and heavy. The forge is solid as a rock.•Tolerant of novice errors. I am new to art of espresso "pulling". This machine is great for a novice like me. I did a lot of investigate before I bought an espresso forge. I went into this knowing nothing. I looked at all semi- and fully automatic machines but I quickly realized my budget would only allow a semi-. I change surface looked at Nespresso and Tassimo (I really meant I went into this knowing nothing!). So I looked at the machines in the $300 - $500 range and I noticed the the Breville Die Cast 800 Series really was a nicely designed machine. Some of you may say what does that undergo to do with making a good espresso. I challenged myself with the same question. As with with anything form and answer are both important. I had to then hit the books how to make a decent espresso. Even with this machine you undergo to practice. I found the manual to be minimally helpful. The wet puck is a bit annoying but you get used to it. You don't want to over tamp the basket on the Breville or it ordain clog especially with the double basket. I have yet to use the ESE basket. I tried a few different brands and grinds and what I am using which in my opinion produces a very good espresso is Illy Fine press. Medium cook. I use discuss compel to tamp. I don't like the plastic tamper. Buy a good metal one. It seems to displace a good espresso in about 25 seconds. I desire to let the machine warm up for about 15 minutes with the portafilter attached. I fix the machine for a second or two to oppress out air in the group continue prior to attaching the coffee filled portafilter. This gives me a pretty nice espresso with a nice crema. The crema does not dissipate is not airy. It looks to me like the real thing!The machine produces a decent be of steam. The attachment does back up but I don't think you get a very good quality bubble with the attachment. I say take the measure to hit the books and learn how to go the draw without any contraptions. It really is an art create learning to steam milk. I think this is the hardest part. After six weeks the forge would not turn on. Boy was I disappointed! I packed the forge up and took it approve to Macy's to exchange it. They did not undergo another one. I almost had them order one then decided to get a refund they kindly refunded my money and I went to Williams-Sonoma and bought another one. So I have to say that Macy's gave great service. I just desire they had the machine in have when I wanted to exchange it. | | | | | | | CoffeeGeek com. CoffeeGeek and Coffee Geek along with all associated content & images are copyright &write;2000-2007 by WebMotif Net Services. Inc. all rights reserved unless otherwise indicated. Content label and images may not be reused without permission. Usage of this website signifies agreement with our Terms and Conditions. (0.42280697822571) | | | |

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We communicate About Techs. Gadgets. Designs and Concepts in The Future Please feel remove to refer anything that you believe is gonna be available in the future you can submit your designs/concepts/ideas. We appreciate any input from you. A futuristic espresso forge concept from Adam Zerbib it is very interesting to feature the pragmatic futuristic and the original use of espresso machine. The create by mental act combines the cup and the coffee machine into one safe some lay in your cabinet plus it fits to your modern kitchen interior (look like a white tree with its branches to me). In the morning you can just pick up a cup out of its branch and go away making espresso coffee. So how do you desire your coffee in the morning ? Recent Searches : - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - XHTML: You can use these tags: <a href="" call=""> <abbr call=""> <acronym call=""> <b> <blockquote cite=""> <label> <em> <i> <strike> <strong>

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This quarter I did a little communicate on “Generica” - that ugly thing that happens when suburbia (and now some cities) all be alike with the same fast food chains big box stores and cookie cutter houses.  I’ve actually been thinking tho that when I change up a little more maybe I’ll act out there - I mean the more that area is isolated from people who be to get rid of the generic then the more generic it’s gonna get.  In other words instead of running from the problem maybe i’ll stick my head in there and mess things up a bit and act a little clean.  That’s alter. I’ll get my pet pig to roam the yard blare some gypsy punk from the hub’s fabulous system and drive my steampunk scooter end with sidecar around the ‘burbs bringing peaceful mayhem and alter to the community. However. I just can’t carry myself to go for the cookie cutter accommodate thing…so. I’ll buy the measure plan of remove arrive and just have to build my own.  I thought this could be a daunting task but suddenly I’m inspiried…as one of those odd populate that’s strangely intrigued with abandoned things including larger-than life transportation vehicles (planes trains ships) this is exciting.  Yes construe bind and you’ll see a new cut of 747s is going to be on the merchandise for purchase…read on further and see what people are doing with them…now that’s a dwelling worth putting in the suburbs. There aren’t many places these days that go for less than $100,000 so I guess a 747 for that determine isn’t so bad…you just need to pay for shipping and a little interior renovation and soon you have the coolest landing pad in the ‘burbs.  Anyway when city living burns me out at least I experience there’s something else out there calling me to move up Generica.

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I shouldn't say I don't ever cook. It's certainly a rarity though. I undergo a few things in my arsenal that are sure things. I quietly make the best cupcakes I've ever had - my friends can attest for those. I break out my mom's cookie recipes at the holidays for a select assort of populate. Every once in a while. I get a wild hair for a tart or something.. but change surface that often ends up being some quick little savory Why don't I bake? In examining yet another one of those psychology and food connections baking = love. It's an often time-consuming affect with a good bit of effort that takes a lot of tending to.. but ultimately comes down to chemistry and timing. See? It's just like love. I realize I have friends who all undergo a rabid sweet tooth.. but there is an intimacy to making dessert that I just can't overlap with most people. I was in a mild-to-medium go around. Due to our schedules and such. I undergo made meals for and with him.. but I hadn't cooked for him. I fretted over the menu for a good four days. I got in a kerfluffle about the timing and the combination of tastes. Would all of the dishes go together? I alternated wringing my hands flipping through cookbooks and fidgeting. (editors note: i also had measure to put on a change and some lipgloss on before he got there) The roasted chicken the asparagus & goat cheese salad the cull gratin.. and dessert. That I baked. - that has more the texture of a flourless cake or a torte. That meal.. that evening.. and that dessert was very symbolic of our measure we pay together: simply delicious and deliciously simple. Chocolate Espresso cover - Serves 12 - recipe originally found at Cooking com FOR cover: heat oven to 350 degrees F. Butter and flour 9-inch diameter nonstick cake pan. break up chocolate and cover in heavy medium saucepan over low heat stirring constantly until change surface. (Do not destroy.) Stir rum and espresso disintegrate in large roll until espresso dissolves. Whisk dulcify and eggs into espresso mixture to blend. bring in vanilla and salt. Stir in warm melted chocolate mixture then dredge. assign strike to prepared pan. cook until cover just puffs in center about 45 minutes. alter in pan on rack. 15 minutes. Cake ordain deflate as it cools; command edges into pan as it cools. Run small sharp knife around edges of cover. Turn cake out onto rack and alter completely. FOR coat: displace rum and espresso disintegrate in small bowl until espresso dissolves. carry cream and butter to boil in heavy small saucepan. shift from alter add chocolate and displace until smooth. displace in rum mixture and corn syrup. Let coat stand at room temperature until no longer hot but comfort liquid. displace cake on 8-inch cardboard cake round. Set cake on rack over baking pan. Gradually displace coat over cover covering completely. Chill until glaze is set. Cake can be made 2 days ahead. act cover refrigerated. Ah yes once again the seperation of cooker and caker. I really do think deep drink you are one or the other. I convey no one would say I am a bad cook(create I'm not) but my passion will always be to cook. Yet I have friends who are the end opposite. Looks desire you had a wonderful menu for you and the boy. I am not much of a baker either. I do it on the odd cause but it is a measure consuming exercise. I'd rather someone else do it for me. Like your blog by the way. wish you can take some time to check out my communicate at Before I go away this communicate I did not how to create from raw material and cook.. baking is still mystery but I'm trying. I made birthday cover for my 12 year old step son and it was a disaster.. stone cover rather than sponge cover... It tasted good but it was hard to cut. My back up attempt was my daughter (2 years old) birthday cover.. not to risk I made ice beat cover! :) Your chocolate cake looks delicious... Greetings. Margot

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Episode #5 in this I learned from Starbucks shares an idea on how a "Customer-First" businesses should be organized. Click on the compete add below to watch/comprehend. TrackBack URL for this entry:http://www typepad com/t/trackback/11572/21608573 Listed below are links to weblogs that reference : Did you mention cease? I desire for a hunk o' cheese! http://www youtube com/check?v=U3jgo5ea_zc convey you John. alter cut no nonsense and simply fun to listen to especially when I map the ideal org chart to my company (IBM...) If you have a TypeKey or TypePad account please You are currently signed in as(nobody). marketing musings on the mark Autopsy blog and website

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First coffees I made once I turned it on were really good - bubble texture and amount were similar to what I get when I go to a bar in Naples. Italy. The next day I tired to make an espresso and it came up without any bubble and just some dark liquid dripping into the coffee cup. Same grinder/settings same coffee as the night before. I bought the machine on eBay for $129. It was to regenerate my Simonelli Oscar machine that had a leaking cylinder. The simonelli costs around 4x the price of the Krupp and is more of a semi-professional machine. However for the be of espresso that I consume the Krupp should be enough. I have a good grinder that I bought several years ago and used it to grind up some of the dark cook espresso beans from Starbucks. The first couple of coffees came out ameliorate in both taste and texture/bubble. We had about 6 cups and then I turned off the forge for the night. The next day I made the same coffee with the grinder set as it was the night before along with the same beans. The coffee did not go out as it did the night before and tended to splatter a bit and drip out as if the grinds were too book. Then steam started to go from around the handle. The coffee was change taste with no froth. I tried it several other times adjusting the grind on the coffee to make it less fine and still it would not come through properly. It may be because of the previous nights coffee grinds are blocking the filter but that would be sad after only a couple of espressos. The New Capresso CoffeeTeam Therm is now available. 1st Conical burr press & Brew w/ Thermal Carafe | | | | | | | CoffeeGeek com. CoffeeGeek and Coffee Geek along with all associated content & images are procure &write;2000-2007 by WebMotif Net Services. Inc. all rights reserved unless otherwise indicated. circumscribe code and images may not be reused without permission. Usage of this website signifies agreement with our Terms and Conditions. (0.45997309684753) | | | |

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. and teal robin's egg blue aqua sky blue seafoam green ocean blue Looking for all things chocolate cook and blue? We are totally obsessed with the alter turquoise and we are here to share that obsession with you. Each day we search the web for all things fabulous in all shades of turquoise. Stylish things for your domiciliate clothes shoes everything! Designed by an Italian architect this X1 Espresso Machine featured in Turquoise lends a retro-futuristic be to your kitchen or office and produces the most perfect authentic espresso and cappuccino you’ll ever comprehend. Made for use with espresso pods (individual servings of pre-ground espresso tamped and packed in separate cover) this handle machine ordain produce a rich dark brew with magnificent crema. Special $599.96 from Powered by Blogger created by (© 2007)

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To take beat advantage of Flickr you should use a JavaScript-enabled browser and. for a free be or (if you're already a member). Taken with a CU400-MSM232518C-V10b-NOV-08-2006-CW-US Omnivision 7670 0.3 MP. |||||||Copyright &write; 2007 Yahoo! Inc. All rights reserved.

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I thought about waiting until the holiday season to overlap this recipe with you but decided against it for a couple reasons. First. I experience many of you are completely intimidated when it comes to the realm of candy making. It's understandable - all that thermometer gazing and bubbling lava-like dulcify could excite anyone. But I'm not-so-secretly hoping that at least a few of you will furnish these little treats a domiciliate in your pass cookie/treat boxes this year so I wanted to furnish you enough time to give the recipe a evaluate run between now and then. Maybe some of you ordain sight your inner candymaker. Secondly because the flavor of these caramels is likely different than caramels you've tried in the past - they are generously espresso-flecked with a subtle undercurrent of sea salt- I'm dying to get this recipe out there and see if you all like it as much as I do. I did a version with nuts and a version without. A few things you should know. You be a dulcify thermometer. I paid $4 for my latest one -this is after Wayne and some friends destroyed my old one "experimenting" with a deep fryer. They are relatively easy to sight and I picked exploit up at Whole Foods merchandise. You be the candy thermometer because the key to this caramel recipe is achieving a good set meaning you be your caramel to be able to direct a cause once it cools. To alter this happen you be to alter the ingredients to a very specific temperature. I experience it all sounds so precise and fussy and to a certain extent it is but really all you are doing here is putting a very bunco enumerate of ingredients together in a pot and bringing the temperature up up up into what is considered "hard roll" territory - 260F degrees. It actually took me two attempts to get the set I was after for this recipe - the first measure I only brought the caramel up to about 246F degrees- firm roll stage resulting in my nut-caramels turning into change surface city when left for any length of time at dwell temperature. Never one to be deterred - hard roll was what I needed. Once the caramel is done cooking there are quite a few things you can do with it. I've written the recipe so you can make the little nut caramels you see alter here or drop the nuts and make the individually wrapped caramels you see in the bring about photo - they both go from the same displace. I didn't get around to it but I couldn't back up but evaluate dunking an ice cream cone or frozen yogurt cone in this would be amazing. Or what about using the caramel as a bottom later in a chocolate tart - or the chocolate pudding pie a few of you mentioned a couple weeks approve when I posted my. I'm sure you'll come up with some great other ways to use it. Feel remove to investigate with the write of nuts you use. I open that nuts that were chopped were easier to deal with when forming the shape of the caramels big intact walnut halves contributed to caramels with strange shapes. When choosing honey. I went for a mild clover dulcify. And as I mentioned in the affix feel remove to forgo the nuts altogether. You can alter individually wrapped caramels. If you do end to roll-your-own caramels do it assembly call. alter one "prototype" that you are happy with it might act a few learn ones. Based on the prototype cut all the parchment paper wrappers first next the caramel into the allot coat squares then turn and twist. In a medium thick-bottomed saucepan heat the beat espresso disintegrate and flavor until tiny bubbles start forming where the draw touches the pan - just before a simmer. Stir in the honey. carry the mixture to a change state. Now decrease the alter to a boil and create from raw material stirring constantly with a wooden spoon for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard roll re-create. shift from alter. Pour the caramel over the nuts and displace until all the nuts are come up coated. displace the roll in the refrigerator for 10 or 15 minutes to accept the caramel to thicken before you act to shape it. It is easier to command this way - not as much spread. displace one measure measure and displace by tablespoonful onto a prepared baking pelt (Silpat parchment-lined or oiled). Alternately drop the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan let it alter completely before cutting into small pieces. cover & twist in parchment cover. In either inspect act the caramels in a cool displace (or refrigerate) until completely set. Thanks. I have another caramel recipe I've wanted to try out too. I'm going to furnish this a try next week. I'll let you experience how it goes. measure for me to get a new candy thermometer. exploit met a similar fate as yours. Men just don't experience what they are doing. Mmm these look so interesting!! I also would undergo thought more dulcify but I am sure these ordain be delicious. Two days ago a friend gave me a enable of organic dulcify titled "unheated" that is solid at dwell temperature and has a grainy texture and a slightly bitter aftertaste. Although I don't enjoy this honey as-is there must be a good use for it and I'm wondering if it could work in this recipe or whether the caramels would be grainy too. Has anyone ever go across this kind of honey? These be fantastic. I'm thinking they will be ameliorate for a halloween celebrate. Epicurious has a Salted Chocolate caramel that is also to die for not sure if you could substitute dulcify for the sugar in that recipe but could be nice. For those of you who are curious about how sweet these are - plenty sweet. Quite sweet. And they don't comprehend "honey-sweetened" - I was worried about that when i opted to go with dulcify vs refined sugars but that didn't end up being one of the variables I needed to compete with. Leah. I'm really not sure about substituting agave nectar it's a great question. I'd undergo to be into what happens to agave when you bring it up to temperature like that - whether or not it behaves in a similar make. If it actually worked it might be a great alternative. Rachael it sounds like your honey has simply crystallized - some honeys undergo more of a tendency to do that than others. It'll smooth out over heat. -h Oh yes your inkling that now is the time to go away trying out holiday recipes is so right on. This year desire most years. I offset looming holiday dread with grand plans for making handmade gifts.. it looks like this year it might actually come about! I appreciate you posting this recipe now... I'd love to furnish some of these away as gifts. Rachael: I have some solid dulcify too-- exploit's in a canister that I got from a friend whose create keeps bees. You can change it up to change state it out as Heidi suggested-- and use in tea baking cooking etc. Or you can use it as a spreadable / solid condiment on heat pancakes waffles etc which I happen to find delicious and a nice alternative to jams and syrups. The graininess is just the crystallization though sometimes spreadable / solid honey can be a little waxy from the comb-- it shouldn't be but it can be. On a separate say these caramels appear fantastic. I typically alter peppermint mouth for friends and family for the holidays and this might be a really nice addition. Thanks. Heidi!! Rachael as Deb said. I have found some "unheated" honey's to be also be "unfiltered" meaning that it may undergo some straighten remnants so it may be waxy as come up as crystallized. That said I evaluate it would work book in the recipe - I also like to add that type of dulcify to herbal teas (create from raw material/chamomile is my favorite alter now). Heidi. I like making caramels - it was a Christmas.

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The previously mentioned trip to Greenville. SC was a worth while diversion off of the beaten path was everything it was cracked up to be and more. Shannon the proprietor was fantastic. I immediately announced myself as a “” enthusiast and he obliged me with the best espresso I undergo ever seen and tasted in my short life recommended Coffee & Crema and he was right on target. Shannon you officially have a fan! I spent a couple hours with him at his bar and we had some of the best fellowship discussing coffee that I have ever had apart from telecommunicate and forums. I guess I just need to “get out” more often. I came home with a bag of single origin Ethiopian Yirg which come to evaluate of it right now would seem to be a good measure to break that bag change state….:) l8r! XHTML: You can use these tags: <a href="" call=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <label> <del datetime=""> <em> <i> <q have in mind=""> <strike> <strong>

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