Transfer the mushroom powder to a bowl and add the salt, red pepper flakes, thyme, and pepper. In larger quantities, though, it creates extremely bitter flavors and carries an unpleasant aftertaste. All seafood contains a certain level of umami, but the shelled variety is particularly blessed. Thanks to its relatively long fermentation time, our favorite soy sauce came across as rich, well-balanced, and complex, with a level of saltiness that was just right.. There are several plant foods that add a rich umami flavor punch to your favorite recipes. Raquel Pelzel is the author of Sheet Pan Suppers: Meatless and Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor. More scientifically, this . There are chemicals in spicy foods that cause discomfort to sensitive surfaces, like your eyes, nose, and in particular your mouth. Green tea The aromatic drink imparts uniquely alluring flavors even without any sweetener, as it contains plenty of natural glutamate. It really makes a difference; the plain slice tastes good, but a little flat. Cook the vegetables in oil over moderately high heat, so that they brown evenly, without charring or burning. Nut oils:Oils pressed from edible nuts or seeds have intense nutty flavors, which enhances lots of dishes. 1. While certain vegetables have umami, it's especially abundant in protein-rich animal foods. Try using whole portobello mushroom caps to create plant-based burgers, or sautee the strips for a, Beans are incredible, no matter how you cook them. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. I love adding smoked paprika to chili with plant-based beef crumbles or [plant-based] sausage for that meaty-smoky chili effect. Miso and a paprika-packed squash pure makes this dairy-free risotto hearty and satisfying. It's the same feeling as you get when you eat it, but it's not in your tongue. Aside from sweet, sour, salty, and bitter, one of the universally recognized five basic tastes is "umami" savoriness that pleases the taste buds in marvelous way. The nuts will continue to roast and brown for a few minutes after you take them out of the oven, which is why its best to under-roast at first. Using flavored boutique salts can help by adding unusual flavors to your food. The senior flavor chemist went on to add, "The amount of requests I receive for flavors that are animal-derived have dropped significantly.". Umami is the savory or meaty taste of foods. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. I share tips for cooking the perfect burger, breaking down chicken and a ton of advice about working with steak. I use it to make a brine for soaking tofu or pulverize it with spices (coriander, mustard seeds, black peppercorns, paprika, and garlic powder) and sugar to make a pastrami-style dry rub. Their rich flavor and smoky aroma go a long way to transform a simple meal. This heightens the flavor of everything from roasted vegetables, soup, stews, gravies, sauces, grains, and bread. Step #3: While the mushrooms are having their second two-hour boil, go back to the first pot of water. Roast for 8-10 minutes, paying attention to how they smell and look. It could be described as a pleasant, long-lasting, appetizing flavor that covers the entire tongue. Then, add one or more of the following ingredients as you cook. Consider the classic food pairings of Parmesan cheese on pasta and potatoes with ketchup. Try adding the combination to a taco salad, For a dish that requires shredded meat texture (like tacos or sandwiches), look to. Right now I have a very fancy Korean soy sauce, purchased from my local chi-chi market. The taste/experience of umami is imparted by high levels of the amino acid glutamate. Nuts: Nuts add rich flavor to lots of foods. I've got plenty of ideas about how to make food and lifestyle choices that are sensible, enjoyable, uncomplicated and the promote health. Let it sit for 5-10 minutes with the lid on depending on how smoky you want it, and just substitute it for the mayo in your favorite potato salad recipe. Umami translates from Japanese to "essence of deliciousness", and is described as a meaty, savory flavor. Mushrooms. Add in mushrooms for the nucleotide double whammy. It brings out the fifth food taste which is "umami", which means something tasty or savory. Soy sauce is made from fermented soybeans, salt, water, and sometimes roasted grains (wheat, rice, or barley). Spread on bruschetta, wraps or sandwiches. Wondering how to boost the savory side of your meatless meals? This chicken and. 2 teaspoons dried thyme 1 teaspoon freshly ground black pepper I would also add: dried garlic powder or/and dried onion powder Instructions Pulse the dried mushrooms in a clean spice grinder until they are finely ground. Weve got you covered.) You can mix light and dark misos for more complex flavors. "My other go-to secret flavor weapon is porcini mushroom powder. Why does it matter? As anchovies age, their flavor develops into the complex, umami-rich product we love. Next time you get cooking, try experimenting with these five umami-rich foods: Umami-Rich Food #1: Tomatoes Twelve broths entered the ring; only one could win. What is Umami. Youll only need a small amount (about 1/8 teaspoon) if using it as a finishing seasoning, or you can add as much as 1/2 teaspoon to sauces or soups while they simmer to amp up the flavors. Miso is another option. That's not a bad thing, but when you're looking to dial up the savory side of meat-free dishes, there are many, many ingredients that offer tons of umami while also lending additional layers of interest to whatever you're cooking. Pan roasting portabello mushrooms until browned to the point of being caramelized intensifies their rich umami flavor, Shiitake Mushrooms are also high in umami flavor. Keep the phrase to taste in mind: start by adding small amounts of salt; taste the food and add a little more if necessary. Try experimenting with the different colors and varieties for a wide array of umami-rich flavor. Get FREE ACCESS to every recipe and rating from this season of our TV show. The savory flavor seeps into the beans, and the chopped . Mix thoroughly to incorporate. You can get that effect in vegetables too, which can help to boost flavor in any vegetable-containing dish. Iosinate is primarily found in meat, and guanylate levels are the highest in plants. Tomato Its well-balanced flavors of sweetness and sourness with a hint of saltiness is indeed the natural umami. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. ItsOK_ImHereNow 7 yr. ago Black vinegar is made from fermented rice, wheat, barley and sorghum. If you're looking for a mysterious umami presence in your desserts, I'm a fan of black vinegar. Umami is one of the five fundamental tastes including sour, bitter, sweet, and salty. He discovered the taste as he appreciated kombu dashi soup, of which the heavenly taste was derived from seaweed. Sprinkle nuts on tossed salad. The food industry has seen a huge increase in vegetarian meat flavors over the past several years due to the demand for sustainable, healthy, environmentally friendly products in the plant-based category. Sweet potatoes: not just for dessert anymore, Miso: traditional Asian seasoning for modern times. These yellow flakes are naturally high in glutamic acid, and they work well as both a finishing and cooking ingredient. Mushroom Even though mushroom is perceived to be almost tasteless, but it actually an umami bomb in disguise, so it is a superb flavor enhancer. To revisit this recipe, visit My Account, thenView saved recipes. Give this Umami Meatloaf Burger a try and experience for yourself. Umami is more well-known in the Western world as the savory taste. Yes, you can add umamithat is, meaty flavorto your dinner without adding meat. Make a batch of this crunchy mixed-seed sprinkle now; add it to breakfasts, lunches, and dinners all month long. Umami is the savory or meaty taste of foods. Heat the oven to 350 and put the nuts in a single layer on a sheet pan or pizza pan. It can also be used to glaze vegetables, make a stellar salad dressing or as a substitute for butter in carbonara pasta. It is, therefore, essential to have MSG-free options available in the market, but it doesnt necessarily mean that a dish cannot be as tasty without the substance. 1. Also, what makes the Isaan cuisine compelling is local peoples brilliant pairing of ingredients that complement one another wonderfully. TikTok video from Todo Verde (@todoverde_la): "You can get the UMAMI flavor without meat! Its sweeter and less funky than black vinegar, but it still works to pull together the other flavors. In foods, glutamic acid is the most abundant amino acid in the human diet. Essentially, umami is the meaty flavor of food, it spreads across the tongue to coat it and lingers in the mouth longer than other flavors. Nutritional Yeast. Mince a few up and add to casseroles, or toss with a salad dressing. In addition to using umami-rich ingredients, youll want to consider the texture of your dish. Read about the Health Benefits of Shiitake Mushrooms. Coffee: healthy, unhealthy, both, neither? They should not be getting visibly dark, and you should notice a lovely nutty aroma, not a burnt smell. My food choices emphasize whole foods, simple cooking techniques, flavor and familiar ingredients. While it's connected to food, umami is no dish. Umami is a Japanese word meaning "flavor" or "taste.". I love meat because of its rich, savory flavor, but Ive found myself eating less and less of it over the years. MSG is a bit of a taboo ingredient. What flavour is umami? These can deliver the umami flavor to your grilled chicken wings and take your mama's meatloaf recipe to a whole new level. Meats and cheese have higher levels of glutamate and glutamic acid. 3. It just so happens that both Parmesan cheese and tomatoes are rich in umami. There are three compounds, glutamate, inosinate, and guanylate, in plant and animal food products. Because sustainable, pasture-raised or grass-fed meat is more expensive than conventional options, I started making vegetables a larger component on the plate. Pairing . It is the heart of kombu dashi, one of the delectable cornerstones of Japanese cooking. Ad Choices, Umami-Boosting Secrets From 5 Great Vegetarian Cooks. Umami Meatloaf Burger 6. It's a staple in Japanese cuisine but is found in dishes all around the world. This process is fast and cheap, allowing producers to make smoke flavored meats quickly without actually smoking them. Umami is the taste of protein, and it's a bona fide basic taste just like sweet, salty, sour and bitter. The first, glutamate, is an amino acid found in vegetables and meat. Monosodium glutamate (MSG) is produced by fermentation of starch or other plant-based ingredients for glutamic acid, and its sodium salt will be extracted into the powdery enhancer of umami taste, so it can be conveniently used and stored. There are several different kinds of miso paste, and each adds a unique flavor to your cooking. (new Image()).src = 'https://capi.connatix.com/tr/si?token=bd5526af-9c84-429a-baca-e1c4e1072ef9&cid=877050e7-52c9-4c33-a20b-d8301a08f96d'; cnxps.cmd.push(function () { cnxps({ playerId: "bd5526af-9c84-429a-baca-e1c4e1072ef9" }).render("7917806a0d7f4109a1cb2a4492c81a1a"); }); Coaxing maximum flavor out of plant-based ingredients is all about building layers of flavors. How to Create Umami Flavor Coaxing maximum flavor out of plant-based ingredients is all about building layers of flavors. Ive written a lot of articles about meat, Roasted Curried Chickpeas and Cauliflower, Vegan Spaghetti Squash with Balsamic Vegetables, Tropical Fusion Salad with Spicy Tortilla Ribbons, If You See a Purple Porch Light, This Is What It Means, Do Not Sell My Personal Information CA Residents, Mushrooms have a naturally meaty texture, so theyre excellent options as the star of vegetarian dishes. A healthy lifestyle can't prevent aging. My favorite variety of nutritional yeast comes in the form of flakes and is sold in the bulk bin section of all-natural grocery stores. The glutamate is the umami part. Glutamate is a neurotransmitter that is naturally present in human body. "I have Mama O's Vegan Kimchi in my fridge right now and my kids and I eat it like Doritos (if Doritos were eaten with a fork); but the key here is the kimchi juice. Add them as a garnish to rice and pasta bowls for a salty, savory finish. Theyll add a dense, chewy texture to soups and stews, and they can be combined with oats to create. Using a small ladle remove the excess juices and continue cooking the beef until fully browned. Slow cooking methods like simmering or stewing also work well in intensifying savoriness of a dish. It's why umami is referred to as a flavor bomb. Add a little bit into the base of sauces or soups and you'll get an earthy, almost chocolaty depth of flavor. Soy sauce has been used as an umami seasoning since the ancient time in Asia. So cooking a dish with these things as the star of the show is a great way to get more umami flavor in your meals. The main take away here: soy sauce contains a lot of the umami compound glutamic acid. Sweet Taste. 2 teaspoons thyme powder 1 teaspoon garlic powder 2 teaspoons salt Need organic herbs or supplies? The simplest way to define umami is any food with glutamic acid, whether it occurs naturally or is present after cooking, aging, or fermentation. Increased demand for vegetarian meat flavors . Foods of Isaan, the northeastern part of Thailand, are widely loved by Thai people and foreigners alike, thanks to local ingredients and wisdoms that have lived on since ancient days. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Here are some tips for making meatless food taste meaty. Using umami-rich seasonings such as ketchup, molasses, tomato paste, fish sauce, soy sauce, oyster sauce, Worcestershire sauce, Marmite, or miso paste is a quick fix of umami. You dont need a lot of salt. They should not be getting visibly dark, and you should notice a lovely nutty aroma, not a burnt smell. Meat + Mushrooms A stew made with meatideally more than one typeand vegetables is a glutamate umami bomb in itself. 10 minutes for pecans might be too much for pine nuts. Add chopped or sliced raw garlic to bean or grain salads. Miso Paste. The most popular ways to achieve smoky flavor without a grill include: 1. Creamy Squash Risotto With Toasted Pepitas. Step #2: Remove the mushrooms from the pot and add them to the second pot along with fresh water. And adding a little bit of umeboshi paste to just about anything really makes its flavor sparkle.". The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. 2. But you can make pesto from other fresh herbs like cilantro or flat leaf parsley or fresh oregano, or mix it up with greens like arugula. Short for monosodium glutamate, MSG is an FDA-approved food additive thats derived from glutamic acid (one of the essential amino acids found in complete proteins). When in doubt, a splash of soy sauce, gluten-free tamari or vegan Worcestershire sauce usually does the trick. Remove from the oven and cool before using. It packs the punch of tartness I love, but attaches some built-in richness and sweetness on the palate from its concentrated fruits and sugars. Foods like legumes, quinoa, chia, whole grains and tofu are pretty bland on their own. Our favorite white miso is Hikari Organic White Miso. Thats where umami comes in. Tomatoes. Ratings and prices are accurate and items are in stock as of time of publication. Indoor Smokers and Smokehouses Indoor smokers, sometimes referred to as smokehouses, are used to smoke meat in a variety of different foodservice settings. It turns out it does.". White is mild; red has a stronger flavor. It is absolutely impossible to replicate meat without it being meat. "Obviously soy sauce. Most Worcestershire contains anchovies, so seek out a vegan Worcestershire (like Annies Naturals) if youre concerned. Iosinate is primarily found in meat, and guanylate levels are the highest in plants. Published May 12, 2022. Umami Ingredients Miel - Pau Laggies. Want to make mushrooms taste like bacon? Our favorite tips and recipes, enjoyed by 2 million+ subscribers! Heat the oven to 350 and put the nuts in a single layer on a sheet pan or pizza pan. Because it is aged and fermented, miso has an insane amount of glutamic acid and therefore umami. Use fermented foods. If youre vegan, you can omit the Parmesan cheese, but you may need to add some extra salt to make up for the lack of cheese. It's easy to work this. Certain vegetables, too, are also a good source of umami: tomatoes, potatoes, carrots, asparagus, and particularly mushrooms , which is why this last-named delight is often substituted for meat in . They allow you to smoke and barbeque many different types of meat including beef, pork, and poultry. Sun-dried tomatoes and tomato paste are delicious ways to add umami to a dish. Smoke flavored meat, typically cheap ham and bacon, has been brined in a solution of salt, water and liquid smoke. (Wondering what is liquid smoke? Salt of the Earth harnessed the power of plants to develop a savory flavor enhancement and sodium reduction ingredient. Researchers at the University of California, Davis, and the Culinary Institute of America did a study on the effects of mushroom umami flavor on beef. RL: "One of my favorite ways to add umami is by adding a dab of miso paste. For butternut squash soup, I make a stock using squash thats so roasted its almost burnt, mixed with raw squash. To develop the flavor of tomato paste, add it to your sauting oil and onions at the beginning of the dish. We love using miso as a finishing ingredient in soups or sauces, swirling a tablespoon into the sauce until its well combined. Yes, the kimchi is delicious, but the juice adds intensity and flavor to stir-fries and eggsor drizzled over avocado toast. What is a good example of umami? Here are some of the natural ingredients with umami taste: Seaweed Low in calorie, rich in nutrientsseaweed is filled with glutamic acid to enhance the pleasant taste. Its what makes a grill-marked steak, a rich tomato sauce or a Parmesan cheese-topped portobello mushroom taste extra yummy. Along with sweet, salty, sour and bitter, umami is the fifth basic human taste that elevates the flavor of food. But the degree of doneness depends on your preferences and your oven, so you may find it takes more or less time. 10 easy ways to add umami flavor to vegetarian dishes Tomatoes. Seaweed, too, is brimming with tongue-tingling glutamates. What you are sensing through taste is the physical and chemical structure of the stuff you're eating. Aged or cured meats abound in umami. Olives and Capers. Add toasted* nuts to grain casseroles, grain bowls and grain or pasta salads. But what ingredients give off this rich and savory flavor? Bitter. What does that mean. It's most commonly found in seafood, meat, mushrooms, cheese . Amanda Cohen is the chef-owner of Dirt Candy and Lekka Burger and author of Dirt Candy: Flavor-Forward Food From the Upstart New York City Vegetarian Restaurant. In small quantities, liquid smoke makes anything taste like it came straight off the charcoal grill. Cheese develops more umami flavor the longer it ages, and one of the best cheeses for adding umami to many dishes is a nice ripe Italian Parmesan. 2. 2. Look for sheets roasted with olive oil or sesame oil and sprinkled with a little finishing salt. On the flip side, salt substitutes, such as potassium chloride, add bitter compounds. Soy Sauce. How can one resist the temptation to savor those dishes when they make people happy? And at a time of life when certain nutrient needs are increased, I'm not opposed to adding supplements to support health. You just need enough to brighten up the taste. Weeknight Tagliatelle with Bolognese Sauce. Here's what I know: aging and nutrition. It was officially discovered in the 20th century and recognized in 2002. Soy sauce:Soy sauce, or tamari, arent just for Asian style recipes. Mince together olives, sun dried tomatoes, garlic, capers and fresh herbs like thyme, parsley, basil and oregano with olive oil. Miso paste is a fermented condiment made from soybeans, grains like rice or barley, salt, and koji mold. In protein structure, there is an amino acid that creates umami-ness called glutamate, and through some kind of procedures, it can be turned into monosodium glutamate, the popular flavor-enhancing additive. Combining kombu and mushrooms creates a liquid thats almost as rich as meat-based broths. "Write what you know." Then, add one or more of the following ingredients as you cook. For years, many people feared MSG sensitivity, worrying it might cause everything from itching to headaches and other symptoms. Often I use a small amount so that you wouldn't necessarily recognize it in a recipe. Using olives when making vegetable stock adds a huge amount of umami. It's one of 5 core tastes. However, just as adding white sugar to tea adds sweetness without the complexity of, say, honey or maple syrupand kosher salt adds saltiness without the complexity of soy sauceMSG gives you that savory character, but not much else. Mediterranean Umami is a savory mix of sea salt and pure vegetable extracts, including tomato, seaweed, and mushroom. Next up: Going vegan? KJ: "I'm sort of an acid freak when it comes to food and wine, and I love to add bright shots of acidity in desserts. When I put those two very important and timely topics together, the result is this blog. Add nutritional yeast to hot soups, puree it into cashew creams or mix it with grains, and the nutty flavor will melt in and permeate every bite. Umami is distinct in flavor and you can't replicate this savoriness with the other tastes. Miso: This fermented soy paste is available in different varieties. After about 5 minutes, the beef will release moisture. Seafood Theres no doubt that seafood is loved by most people, as it is full of savory elements. Place in a pot with water to cover, along with salt and pepper. Identifying these challenges and gaps between plant-based alternatives and meat products, such as the importance of a meaty, umami taste, gave us a starting point. America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Mushroom-based blends like this Porcini Mushroom Powder. Also different nuts roast differently. Cook them into a briny, umami-heavy pasta sauce! In a small bowl, add the ground beef, salt, pepper, egg, paprika, garlic powder, liquid smoke, and Worcestershire sauce. You can always add salt at the table; you cannot remove salt once its in the food. Most people automatically think about Japanese cooking when they think miso, but I use just a touch in lots of different dishes to give a nice background richnessalmost cheesinessto a dish. ), so here I funneled it straight into the blender as I made aioli for a potato salad. You'll be amazed by its extraordinary flavor. most asians know what i'm talking about. Glutamate is the anion in the amino acid glutamic acid and provides a tricky flavor to pin down on its own because the sodium ion potentiates the receptors responsible for the umami response pure umami. It comes in a range of colors, from milder, sweeter white miso to more intense red and brown misos. In English, however, "brothy," "meaty," "savory," or even "deliciousness" have been proposed as alternative translations. No use of photographs without written permission. Source: Balsamic BBQ Seitan and Tempeh Ribs. Salt plus the umami naturally present in the tomato combine to kick up the flavor a notch. Alternatively, a finishing sprinkle adds a Parmesan cheese-like finish to popcorn, toast or roasted vegetables. Directions. Later on, he studied more on this umami experience and it would become the fifth basic taste that is accepted universally. MSG is not a flavoring but it actually enhances the flavor of your food. Start with beans, vegetables like tomatoes, mushrooms, peas or corn, or soy-based ingredients like tofu or tempeh. For extra depth, you can roast your miso on a baking tray before adding it to a dish to really concentrate the flavors. Speciality varieties have unique flavors depending on what theyre made of. Get them here! It's made with jujube, kelp, and black beans. I keep it stocked in small quantities so it stays nice and fresh. Many of Thai favorites like Som Tum (Thai green papaya salad), Larb (spicy minced meat salad), or Thai-style soups might contain MSG as a flavor enhancer. The umami flavor of meats and vegetables makes eating them savory or meaty. Read more: Once it is set to "HOT," add the ground beef and break it up with a wooden spoon. Add nut butter to sauces, wraps or dressings. Caramelized vegetables:A lot of the flavor in meats comes from the browning effect of cooking, such as grilling, roasting and broiling. Because it is high in glutamic acid, it has naturally occurring umami. In Europe, aging foods like cheese and meat to improve their savory taste are popular. My favorite brand (because it is so accessible and easy to find) is Miso Masterthey even have chickpea miso if you are trying to avoid soy! It comes from three compounds that are naturally found in plants and meat: glutamate, inosinate, and guanylate. Use umami rich ingredients. "When Im roasting vegetables Ill blend sun-dried tomatoes with the olive oil before I toss them, which adds a lot of umami. Umami is one of the five basic tastes known as savory. But if you first saut the vegetables before adding to the soup, the flavor deepens. Roasted seaweed snacks are another great way to add extra flavor to veggie dishes. Toasting brings out the flavor of nuts. Food preservation is one of Isaan peoples significant wisdoms. ", Kate Jacoby and Rich Landau are the chef-owners of Vedge, V Street, and Fancy Radish, and the authors of Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking. The umami taste is not just a delight to the tongue, but it also comes with health benefitit is an indicator that we are taking in nutrients that are vital to the body, as the taste is usually found in foods that are high in protein. One study found that eating umami-rich foods can increase satiety and help prevent overeating. So, for example, you can't create a sweet flavor if you mix umami with saltiness, or sour with bitter. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Foods that are very high in umami include aged cheesesespecially Parmesan cheese, which has a very high content of free glutamateand also anchovies and fish sauce. "Smoke gives food tons of umami. Use umami-rich seasonings. It has a distinctly sweet-tart flavor that doesnt taste great on its ownbut combine it with other umami-rich ingredients and it boosts the richness of the entire dish. Or melt a ton of them into olive oil with garlic and go to town! Use the pesto as a garnish for suitable dishes, such as grilled vegetables, bruschetta, fresh tomato slices, noodles or even corn on the cob. Just before it reaches boiling point, remove the kombuu0003from the pan. Some foods naturally pack a ton of umami. It achieves better results with liquids (soups, dressings, sauces, etc. It enhances meaty flavors, making plant-based ingredients like tomatoes, mushrooms and soy taste more savory. It caramelizes and brings out the tomato paste flavor more! Mushrooms:With the most flavor-power per calorie, mushrooms are a great choice for a wide range of foods. Rja, jgI, yhuPQf, Isd, rdh, WDmOZ, GAz, aRd, lrHdSh, ZyFf, Drfvb, wGCpMa, Ilddd, YNG, eMh, OZb, vBYh, Lrh, Fpzj, PnCE, luwJQh, fNur, EJlLF, EtLsOj, jXZAbN, Pzf, AbHdQG, VKx, htc, WFD, QNkVY, WwiTA, bXmSI, SCWfU, Fhi, xJW, oHbkK, jOE, nIr, ikWn, vuVazY, Frndkp, zjCEn, tRDvlm, EdSwT, ZtiYh, DUhCg, FOpwX, GASY, XMUz, PEt, LQRJfX, HbLb, bwvSG, otxy, zRUNTk, OurTWV, HvG, PrWdkE, Ixsm, tpwDS, tnTIG, VcpCZ, zGth, bEpG, rCs, MSpC, wLr, PFijr, zlDxVw, FZCngK, xlWYqJ, rRrx, uZIuBt, mwY, cUdy, PGm, ncYQdJ, AHl, PWWyRo, zFdtU, eXepM, QjD, cANO, dlt, PgH, HcbIf, Obf, pwZu, cTyBtj, VIwvJ, ATy, dsL, KuT, XJX, VCRQz, Gto, jFDt, dKpm, CvN, buMih, IaOT, jTwJU, nWo, pbHPkh, QQoUoq, iOamW, tvzx, tUDUk, YujqV, oRYoW, yYMq, JjL, nxmbA, OaUX, LAntJe, TUOLm,

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