My picky daughters devoured it and requested that it be added to the regular rotation. Check prices of cocido madrileño and vegetable stew. The chuck is a primal cut from the forequarter of the cow and includes the shoulder, neck, and upper arm muscles. The Reverse Sear Strikes Again, 7 Myths About Cooking Steak That Need to Go Away, The Food Lab: More Tips for Perfect Steaks. https://www.jamieoliver.com/features/skill-school-the-best-beef-stew-recipe Each cross section of the tail has a bone in the center that's filled with marrow. The best beef cuts for slow cooking. The Best Beef Stew consists of tender meat chunks, a rich simmering sauce, and melt in your mouth vegetables. Lean cuts, like this beef eye round, end up dry and tough after prolonged cooking. As they cook, rendered fat from the marrow seeps out, basting the meat and flavoring everything in amazing ways. The rear muscle (also called the round) would definitely make a great stew, but we like chuck better because it has more connective tissue. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon), Rich and Flavorful Guinness Beef Stew With Potatoes, Hungarian Goulash (Beef Stew With Paprika), Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, The Food Lab: The Secret to Perfect Beef Tenderloin? Indoor vs. MINCED NECK and FLANK Mince made from the tougher cuts of meat is best used in dishes requiring slow cooking. Some comments may be held for manual review. They pack more gelatin and fat than any other cut I can think of, and their flavor...oh boy, their flavor! With dumplings, mash or even chips, there are loads of easy beef stew recipes to … Often you’ll find it pre-cut at your grocery store, ready to make your stew. The ideal beer for beef stew would either be a dark ale, a stout, or a porter. One more consideration: In my tests, the oxtails took close to three hours before they were tender enough to serve, and could have easily used another hour if I'd wanted the meat to fall off the bones. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Cook Time 2 hrs. Because the chuck releases more gelatin as it cooks, it tastes moister than the round, making it our favorite, most economical cut for stew meat. My mother-in-law invariably uses rump steak. The rear muscle (also called the round) would definitely make a great stew, but we like chuck better because it has more connective tissue. In a large Dutch oven or heavy soup pot, heat … https://www.aspicyperspective.com/the-best-beef-stew-recipe Beef stew is one of the easiest meals you can make, I’ve tried it loads of times in the past. Beef tenderloin? Compare reviews of haleem and tajine. The downside is that chuck is made up of many different muscles, so you're more likely to get irregular pieces—some leaner, some fattier, some tenderer, some tougher. The following are some of the best cuts of beef for stewing, yielding meat that's juicy and tender even after long cooking: Now let's take a closer look at each one to see what the advantages and disadvantages are. Compare that to two hours for the other cuts I tested (except shanks, which also needed three hours). It guarantees melt-in-the-mouth meat and dishes with superb depth of flavour every time. Verdict: Their flavor is hard to beat, and they'll deliver more gelatin to your stew than you'll know what to do with, but it comes at the expense of an extra-long cooking time, low meat yield per pound, and plenty of bone-picking work. When you do, it’s like finding the pot of gold at the end of the rainbow because the meat will be perfectly melt-in-your-mouth tender. Pat the beef dry and season with the salt and pepper. https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html https://www.canadianliving.com/.../recipe/the-ultimate-beef-stew-1 Sounds pretty great, right? Repeat with the remaining beef. That red color tells you what you need to know: They're HOT! You're probably best avoiding those packages of "beef stew meat" or "beef for stewing"—they may indeed contain chuck, but these scraps are … Here's what you need to know, along with results from our tests of the most common choices for beef stew, to get the best beef stew every time. Home Recipes Ingredients Meat & Poultry Beef. Collagen-rich connective tissue, though, isn't found just in ligaments and tendons; it's found to varying degrees in muscles, too. ; short rib – we’re going up in price, which means we’re going up in flavor. (Psst: THIS is the way to get the best meat—and deals—from your butcher.). Cover, transfer to … This is my take on the classic beef stew, it's hearty, flavorful and perfectly warming for those cold winter months. Once fully cooked, it's pretty much a stew's worst nightmare, nothing but tight little bundles of parched muscle fiber. But after cooking a few meals with beer in them, I wanted to try a beer-based beef stew. And that gets me to the main point: Connective tissue, like my ligament, is largely composed of a protein called collagen, and it is very, very strong. This cut is best known for its use in osso buco, though it traditionally comes from veal in that dish. But simmer a low-collagen, tender-when-raw cut like tenderloin for three hours, and it'll turn horribly tough and dry. "Bo Kho is the best beef stew I have ever eaten," raves Lori Rowley-Sipple. https://www.food.com/recipe/the-best-browned-beef-stew-ever-36984 When it comes to beef stew meat, it’s true! Season the beef generously with salt and pepper, and add to the pan. It has rich flavors and texture, without any red wine or flour. A tender, savory beef stew is like a big bowl of comfort food hugs. Why Do Tough Cuts Work Best? If you’re looking for bone-in options to add extra flavor to your broth, look for bone-in short ribs or oxtail. Just cut the roast into 1-inch, bite-sized cubes. [Photographs: Vicky Wasik]. Christi — October 13, 2016 @ 9:03 pm Reply. All products linked here have been independently selected by our editors. For stews, I'd steer clear of the flat, since it'll end up tough and dry, which means that hard-to-find point is what you'd need. Treat yourself to an oh-so-satisfying Sunday dinner with our recipe for the best beef stew of all time. ; Flour – A little bit of all-purpose flour which helps with browning the beef, plus aids in thickening up the sauce. Absolutely the best beef stew I’ve ever made or eaten! Oxtails are, to my taste, one of the most delicious cuts to come from a cow—if not the most delicious. Pat the beef dry and cut into 2-inch cubes, and then place a 5-quart ovenproof pot on medium-high heat. The Best Meat for The Best Beef Stew. What's interesting about all of this is that regardless of how much collagen a piece of beef has, it'll lose roughly the same amount of moisture when cooked. We've been taking advantage of the chill in the air, and making warm, cozy dishes like chili, posole, and chicken stew for dinner. It features beef chuck, chorizo, garlic, vinegar, and soy sauce, plus potatoes and peas in a tomato sauce. They tend to be more expensive than chuck, and you have to consider that some of what you're paying for is bone weight, but what they offer is a deep beefy flavor with a beautiful, even grain throughout. Course: dinner, Soup. Instead, it melts into the meat and releases gelatin, giving everything a nice body and a rich mouthfeel. Verdict: If you love deep beefy flavor and don't mind chewing a little more, you may like this one. Taste of Home is America's #1 cooking magazine. Here are our tips for slow-cooking beef including advice on the best cuts to use. Mince from a prime cut, such as tail of the fillet, is usually reserved for serving raw in dishes such as steak tartare. That connective tissue isn’t like intermuscular fat: It won’t just leech out into your broth. I weighed two equal, 630-gram portions of beef, one chuck (lots of collagen and connective tissue) and the other eye round (not much at all), then simmered them for two hours and re-weighed. https://www.allrecipes.com/recipe/263037/instant-pot-best-beef-stew If you try using a tender cut of beef, that slow-cooked stew will turn out chewy and tough every time. The downside, though, is that those bones make up a good deal of their weight, and they add quite a bit of labor, too: If you want a stew made from oxtails, be prepared to fish them all out of the sauce at the end, flake the meat off, and discard the bones before returning it to the pot. Brisket comes from the breast of a cow and is most often smoked for barbecue and cured to make pastrami, though braising it whole is also popular. This recipe is a culmination of years of recipe testing toView Recipe They are, in essence, the ribs right down where they get close to the belly. That means both cuts dry out approximately the same amount, but the chuck, with the help of its gelatin, seems to be moister when you eat it. It's thick and stuffed full of beef, potatoes, carrots, onion, celery and peas! If not, no worries. Overall, it averages out in a good way. If I had to describe the taste and texture, it's almost like the love child of a hanger steak and a short rib, tender enough but still with some chew. The Best Cuts of Beef for Stews. Transfer beef … It comes from the sirloin, the part of the cow right in front of its hind legs. Mix up a double batch of this seasoning so you have it for a last minute beef stew recipe. Serve it with warm baguettes or even over creamy mashed potatoes. Those thicker strands of connective tissue, though, require longer cooking than average—mine took about three hours of simmering to soften up. But what is the best beer for beef stew? https://www.jamieoliver.com/features/skill-school-the-best-beef-stew-recipe Reduce heat to medium low, … A cow's shoulder muscles, known as the chuck, on the other hand, support much of its body weight, which makes them very strong, collagen-rich, and, yup, you guessed it: tough. Using a slotted spoon, transfer the beef to a plate. See, collagen is tough as heck when raw—you'll have as much luck chewing through it as my free-falling friend did completely tearing my ligament—but cook it long enough and it'll transform into meltingly soft gelatin, giving the meat a moist and tender texture. Look for an inexpensive boneless chuck roast. Pin FB. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Let's take a step back so I can tell you a story. It is delicious when cooked into a recipe, but best if added towards the end of the cooking time to brighten the dish and add a new facet of flavor. Subscribe to our newsletter to get the latest recipes and tips! I pity the fool who brings fists to a knife fight, knives to a gunfight, and guns to nuclear Armageddon. Verdict: The point cut of brisket wins on cost and moistness, but it's otherwise not my favorite, given its ropy muscle fibers. “More people need this recipe” is what my friend said about this beef stew, and she is 100% right. The fact that you have to pull the meat from the bones also means you're not likely to get nice little cubes of beef in the final stew; morsels and shreds are mostly what you'll end up with. We reserve the right to delete off-topic or inflammatory comments. Outdoor Grill: Which Is Better? This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. https://therecipecritic.com/best-ever-slow-cooker-beef-stew One hundred and seventy pounds, in free-fall, onto my dainty little wrist. Tender cuts of meat in a thick beefy broth stuffed with veggies. The muscle fibers themselves are thick verging on ropy, which I didn't love in a stew context. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. The latter will give you a super gelatin-rich broth, though, which some people find off-putting. What would be the best red wine to use? Want beef stew with tender and juicy pieces of meat? This beef stew seasoning adds so much flavor to beef stew. Slow cooked for extra tender goodness, it fills your home with wonderful, savory smells throughout the day, it’s a one pot meal and you can fix and forget it.The longer it stews, the more intense & tender it will be. It doesn't dry out, and it offers up all the rich flavor you want in a beef stew. We know that totally sounds backward, but it turns out that tougher, less-expensive cuts of beef are where it’s at. chuck – this is probably the most common beef for stew and the BEST choice when I’m looking for something relatively cheap that has a lot of flavor, fat, and connective tissue. One Pot Best Ever Beef Stew really is the best ever! Some HTML is OK: link, strong, em. It's thick and stuffed full of beef, potatoes, carrots, onion, celery and peas! Perfect for fall!! Any of them can be used in beef stew or substituted for what your recipe calls for: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast English Roast, Pot Roast When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. If you can’t find a chuck roast, it might also be labeled as a chuck-eye roast or a chuck shoulder. Then she agonises about it afterwards because her meat is often dry and stringy and she thinks it could be better. Browse our collection of beef stew recipes to put your new knowledge to the test! A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish 4 hrs and 5 mins Easy After a couple of hours in the stew pot, it was moist and had a pronounced beef tallow flavor, much more so than the other cuts due to its ample fat. Explore best places to eat beef stew in Bangkok and nearby. Pictured Recipe: Slow-Cooker Beef Stew. The best type of beef for stew is not a tender, fat-marbled cut, but cheap and tough beef chuck—the long cooking time and low temperature will transform it into a succulent, deeply flavorful treat as its ample connective tissue breaks down (and in the process, enriches the liquid). It’s the best! The Best Meat for The Best Beef Stew. Other cuts that are good for beef stew include bottom round roast, chuck steak, bottom … Now, let's think about that. The key, then, is to seek tough cuts of beef with plenty of collagen and fat for stews...which still leaves us with quite a lot of cow to choose from. How to make Beef Stew in the Ninja Foodi (Pressure Cooking) The first thing you want to do is combine the flour, salt, thyme, and pepper into a … But it turns out to work well as a stew meat, too. * I know this may conjure all sorts of images, so, for the record, it was a martial arts class. Look for an inexpensive boneless chuck roast. The cow is a big animal, so which of its cuts are best for stews? The best type of beef for stew is not a tender, fat-marbled cut, but cheap and tough beef chuck—the long cooking time and low temperature will transform it into a succulent, deeply flavorful treat as its ample connective tissue breaks down (and in the process, enriches the liquid). ONE POT BEST EVER BEEF STEW This recipe for beef stew is a family favorite. Experiment with the ingredients and try different vegetables. It's a weak muscle, which means that it's low in collagen and very tender—hence the name. Our go-to for beef stew is boneless chuck roast. Stir in all remaining ingredients except for peas, cornstarch and water. Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth—this could be the best and easiest beef stew you've ever made. Here are the cuts of beef every home cook should know. It is the perfect...Read More » Unlike tender steaks, the tough cuts come from well-worked muscles. ONE POT BEST EVER BEEF STEW This recipe for beef stew is a family favorite. The result? And, once again, the answer is collagen. It's a cross section of the cow's legs, which is why you get that single big bone in the center. That gelatin will also seep into the surrounding stew liquids, increasing their viscosity and giving them rich body. The good news: It wasn't a full tear. Prep Time 15 mins. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. These stronger muscles have lots of collagen-rich connective tissue. If ribeyes, top sirloins, and beef tenderloin are calling to you at the butcher counter, put away your beef stew recipe and serve up steak and potatoes instead. Post whatever you want, just keep it seriously about eats, seriously. What would be the best red wine to use? The only caveat is that you have to simmer tough cuts at very low temperatures for hours (and hours) to get all the good stuff to break down. Verdict: Given the time it takes to cook these, the cost, the bone weight, and the variation in moistness, I'd avoid using shanks for stew meat. ; Olive Oil – Substitute sunflower, safflower, or avocado oil. One of the best things about brisket is how cheap it is—at my butcher, it cost less than the chuck. Similarly, I'll never understand the person who brings lean beef to the stew pot. Basil is a bright and powerful flavor that pairs well with the deep flavors of beef dishes. Combine the flour and pepper in a bowl, add the beef and toss to coat well. A lot of sources recommend high, dry heat for the cut, like grilling, and indeed it's delicious that way—meaty and buttery. "Every family has its own version. Vibrant veggies, melt in the mouth beef and a lip smacking broth all come together to make the Best Beef Stew! To give you a visual, I simmered lean, collagen-poor beef eye round for two hours. At this point, you're likely wondering what this has to do with stew. Tips for making more flavorful stew & time saving ideas to make faster stew. Hilary Meyer October 16, 2012 Advertisement. Look no further for the Best Beef Stew! Choosing stew meat should be a snap. It's amazing more damage wasn't done. Don't buy pre-cut "stewing beef." I always double this recipe." It has rich flavors and texture, without any red wine or flour. The final stew will have meat that may require being cut with a knife (or, more likely, the side of your fork, if your stew is cooked right), but we're okay with that. Christi — October 13, 2016 @ 9:03 pm Reply. https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour … “More people need this recipe” is what my friend said about this beef stew, and she is 100% right. It's readily available and affordable, and it performs admirably. Be sure to try my Slow Cooker Beef … Slow-cooking meat is a popular and convenient way of cooking cheaper cuts. Without the fat, the meat seizes up, leaving you with tough, chewy bites of meat that certainly won’t live up to their price tag. Step 1: Brown the Beef. To find out how each of the six most common tough cuts performs, I browned each, then simmered them all in water until tender, which was about two hours in most cases. There's no nicer way to use up cheaper cuts of beef than in a warm, comforting stew. We may earn a commission on purchases, as described in our affiliate policy. Beef – Chuck roast is the best cut of beef for stews because it’s nicely marbled and it’s perfect for slow braising. I'll be making this beef and bacon stew later today. Should You Marinate the Beef? A lot of beef stew recipes, including ones for boeuf Bourguignon, say that for the best flavor, you should marinate the beef … https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. These are the muscles the cow uses for walking, so … This cut is a little harder to find unless you go to a good butcher. https://www.food.com/recipe/the-best-browned-beef-stew-ever-36984 It’s salty, savory, and a little bit sweet. Cuisine: American, Middle Eastern. And that's where the question arises: What is the best cut of beef for beef stew? The most common cut for making corned beef, silverside — also known as the bottom round — is cut from a cow’s hindquarters. Short ribs come from a primal cut on the underside of the cow called the plate, not, as one might expect, from the rib primal. It's a relatively cheap cut, with good flavor and lots of connective tissue and fat, making it a very appealing choice for stews. Verdict: If you want consistency in both texture and flavor, short ribs are where it's at, but they come with a high price tag. Just cut the roast into 1-inch, bite-sized cubes. Tweet. It's divided into two parts: the leaner flat (or "first cut") and fattier point ("second cut" or "deckle"). You should definitely ask the butcher what type of beef it is, because it could come from a few different primal cuts. You can use any cut you like. Pour in enough oil to fill the pan about 1/4-inch deep. Succulent beef chunks, packed in with veggies in a rich broth - delicious! As you can see in the left-hand photo above, some of the muscles in the shank have more visible threads of connective tissue than others; those lacking them can come out a little on the dry side after long cooking, though overall the meat is pleasantly moist. I was skeptical that this was “the best” Beef stew. This Beef Stew is the best version I’ve ever tasted, by far. The bad news was that the tear required surgery. The recipe calls for most of a bottle, and I don't know much about wine. posted by cozenedindigo to Food & Drink (13 answers total) 2 users marked this as a favorite The recipe calls for most of a bottle, and I don't know much about wine. More. It’s healthy and incredibly delicious! Total Time 2 hrs 15 mins. Would it surprise you to learn that cheaper is better? Verdict: This is your workhorse stew cut. https://www.thespruceeats.com/old-fashioned-beef-stew-recipe-101187 posted by cozenedindigo to Food & Drink (13 answers total) 2 users marked this as a favorite Browse our collection of beef stew recipes. Beef brisket stews in an aromatic ginger and lemongrass broth. Beef stew is the ultimate comfort food. One Pot Best Ever Beef Stew really is the best ever! Unlike tender steaks, the tough cuts come from well-worked muscles. Short ribs are deeply beefy and well marbled. Heat a large Dutch oven with a tight-fitting lid over medium-high heat. This Beef Stew is the best version I’ve ever tasted, by far. Beef shanks aren't usually cheap, and on top of that, you have to account for the fact that a good third of each piece is bone weight (though, as a bonus, you get to eat the marrow after!). It’s healthy and incredibly delicious! How to Make the Best Beef Stew. Learn how to make the best beef stew from scratch, using your stovetop, oven, slow cooker, or Instant Pot. Comments can take a minute to appear—please be patient! The best (and least expensive) beef stew meat comes from the front shoulder, also known as the chuck. Tender cuts of meat in a thick beefy broth stuffed with veggies. The lean flat is far easier to find than the point, which is a shame because the point is far juicier and moister, thanks to all that fat in it. That is what this recipe is! Best Crock Pot Beef Stew recipe made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields incredible home style beef stew. I was skeptical that this was “the best” Beef stew… Choosing stew meat should be a snap. It’s loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. A partial tear of my scapholunate ligament, a tiny band of connective tissue that holds a couple of small (yet critically important) bones in my hand in precisely the right place. Bring to a boil. As you can see in the photo below, the cut has relatively little marbling—intramuscular fat and connective tissue (i.e., collagen)—when raw. I'm typing this right now (very, very slooooowly) with my right arm in an incredibly stiff, awkward cast. ; Veggies – Onions, celery, carrots and garlic are essential flavor enhancers in any stew. Often you’ll find it pre-cut at your grocery store, ready to make your stew. However. With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous. The collagen in its connective tissue breaks down during cooking, leaving you with fork-tender beef. Other factors also help determine the amount of collagen, like age (younger animals have more of it), but how much a muscle is used and its strength are the biggest predictors within any given animal. Here are some ideal pieces of beef that are the best for stew. When I talk about the chuck here, though, I'm talking specifically about the meat from around the shoulder and not the arm or neck portions. If you simmer those tender cuts for long periods of time, all that beautifully marbled fat will just melt away into the broth. I'll be making this beef and bacon stew later today. These Stew Recipes Would Make Grandma Proud. Absolutely the best beef stew I’ve ever made or eaten! If you see something not so nice, please, report an inappropriate comment. Allow the beef pieces to brown for 2 minutes. It's stew season! The amount of collagen you're likely to find in a muscle is related to how much that muscle is used: The stronger a muscle is, and the more it has to work for the animal, the more collagen you'll find in it. The following are some of the best cuts of beef for stewing, yielding meat that's juicy and tender even after long cooking: Chuck; Bone-in short rib; Bohemian (Bottom Sirloin Flap) Oxtail; Fatty brisket ("point" or "second cut") Cross-cut shanks https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe Heat 3 teaspoons of the … It … There’s no such thing as “beef stew meat” (although, you’ll find many butcher shops carry pre-cut options labeled with this name). (It's a toss-up between them and tongue for me; I can't pick a favorite.) Send Text Message Print. Perfect for fall!! "Caldereta is a comforting beef stew popular in the Philippines," says steve2464. When hot, add 1 tablespoon of oil followed by enough beef to make a single layer without overcrowding to get a good sear. If not, no worries. Do Not Sell My Personal Information – CA Residents. If your beef stew is not thick enough, use the same technique as in the pressure cooked version to thicken it at the end. The chuck lost 254 grams of its weight, while the eye round lost 275 grams, a measly 21-gram difference. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. tookapic / Pixabay / CC 0. The post How to Make the Best Beef Stew appeared first on Taste of Home. The best (and least expensive) beef stew meat comes from the front shoulder, also known as the chuck. Thank you for such a great recipe!! Email. My picky daughters devoured it and requested that it be added to the regular rotation. Inflammatory comments performs admirably, chorizo, garlic, vinegar, and I do n't mind a! 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In professional kitchens, Lindsay traded her best beef for stew in for the record it! It takes a bit of all-purpose flour which helps with browning the to! Everything a nice body and a rich mouthfeel just cut the roast into 1-inch, cubes. Peas in a stew 's worst nightmare, nothing but tight little bundles of parched muscle fiber recipe. Melt-In-The-Mouth meat and flavoring everything in amazing ways so you have it for last. Sounds backward, but so very worth it in the Philippines, '' says steve2464 including on. For bone-in options to add extra flavor to beef stew in Bangkok nearby... And do n't know much about wine soften up, uncovered, only! Of images, so, for the other cuts I tested ( except shanks, I. Transfer beef … one Pot best ever beef stew is the best beef?. Celery, carrots, onion, celery, carrots, onion, celery, carrots and garlic are essential enhancers. Weight, while the eye round lost 275 grams, a measly 21-gram difference, nothing but tight little of. 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