Flashback Friday - Fumetto #18 - Dessert Worst

This post was originally published on March 15, 2012
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Fumetto #18 - Dessert Worst

So Anne Thornton has apparently been canned from the Food Network for plagiarizing recipes. She denies it. While some of Anne's ingredient lists largely resemble those used in recipes penned by other people, she does usually change a few ingredients and re-words the method. (Check out David Leibovitz' article on recipe attribution.) Do you think she deserved to be fired?

*Check out the original video clip for this recipe. Notice that she does dictate the ingredients for Toll House cookies. Now check out the official recipe on the Food Network site - it's been altered quite a bit. What gives?

Posted on Minxeats.com.

B&O American Brasserie Spring 2015

Over the past few years, we've been to many media dinners at B&O American Brasserie, usually to herald a new chef and his complete reinvention of the restaurant's menu. While all of the dinners were enjoyable, some dishes we ate along the way were downright weird. I'm happy to say that the B&O's current chef Michael Ransom is not only still around (huge hooray for that!), but he's also not doing anything bizarre with food.

That's not to say he's not imaginative. He is, very much so. But his imagination is practical, not fanciful. Definitely not weird. He has the ability to innovate and be accessible at the same time. His dishes are ambitious enough to impress hardcore food snobs, and so flavorful and well-composed that everyone else can enjoy them as well.

At this dinner, we left ourselves in his capable hands. He came to speak to us and told us what menu items he planned to serve Mr Minx and me, starting with the strawberry salad, which would be a refreshing start to our meal. The pickled strawberries and the tang of sherry vinegar were balanced by sweet fresh berries and crunchy toasted almonds.

Next, we received a pair of tacos with a filling of charred octopus, chorizo verde, celery-herb salad, and pumpkin seed vinaigrette in a raw jicama shell, with harissa pickles and a fiery green hot sauce on the side. Personally, I could have done without the celery, but otherwise loved the combination of ingredients. The hot sauce wasn't as incendiary on the taco as when tasted straight, but it still had a strong kick. I don't recommend anyone drinking it. And the jicama wrapper proved that there is such a thing as a completely gluten-free (practically calorie-free, too) taco shell. Genius.

We also shared a single large raviolo, filled with ricotta and a perfectly runny duck egg yolk and topped with shaved Parm, pea tendrils, and crispy shards of shiitake mushroom, all dribbled with brown butter. A seemingly simple dish, but full of flavor.

Then we moved on to the entrees. The one I was most interested in involved soft shell crabs. Full disclosure: Chef Ransom is working on a soft shell recipe for our upcoming book, and it's going to be a lot like this one: Soft Shell Crab, crushed leeky potatoes, green tomato salad, chili-lime butter, crispy corn. The crabs were poached in chili-lime butter before being finished on the grill, a technique that left them tender and super juicy. There were a lot of tangy and complicated flavors on this plate, tempered by the mild potatoes, which Chef Ransom meant to evoke potato salad. Mr Minx, never a fan of soft shells, found the dish to be "a revelation."

Another stunner, both visually and flavor-wise, was the evening's market fish, in this case flounder, served with spring vegetable ragout, pickled ramp, yellow tomato coulis, and spanish chorizo. I normally find typical thin flounder filets to be a snooze, but the creature this slab came from must have been a monster. The fish was as thick as halibut and very moist, but the star of the plate was the spring vegetables, which included large semi-starchy English peas and asparagus. The tomato coulis wasn't at all acidy, and the nuggets of confit chorizo and drizzle of chorizo oil gave the dish depth. Really beautiful.

We also tried the chef's cut of lamb (this week it was racks; because we were eating three entrees between us, Chef simply cut one chop for each of us), served with fregola, shitake, field greens, pickled and roasted onions, natural jus, and dried lemon salt. The chops, beautifully frenched and resembling miniature tomahawks, were juicy, pleasantly fatty, and perfectly medium-rare. The accompaniments were rich and earthy, punctuated by bites of acidy onion and a hint of lemon.

We drank a couple of cocktails apiece with our meal: a light and bright cardamom-spiked daiquiri and a perfumey (in a good way--expensive perfume) "Tin Cup" for me; the whiskey and sherry combo called a Cadizian and a rather whiskey sour-ish Glen + Tea for the mister. For dessert we had simple scoops of ice cream and sorbet in honey thyme and pineapple flavors. The sorbet was great, and the ice cream was pretty good too, even if the dried fresh thyme garnish did remind me of pizza.

Chef Michael Ransom's Spring menu is a real beaut and we'd really like to get ourselves back to B&O in the next few weeks to sample a few more items. Or just get the fish and crabs again. And the tacos. And....



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Woody's Rum Bar & Island Grill

Woody's Rum Bar & Island Grill occupies the top floor and roof deck of a building on the northeast corner of the intersection of Thames and Broadway, making it a perfect spot to soak up both the atmosphere of Fells Point and a few rum-based libations. You want to sit in the sun? Go up on the roof. If you prefer breezy shade, the third floor is the place to be. The place is small, so you won't ever be too far away from the bar.

A recent facelift has added some lively new artwork by Charles Lawrance. The menu of island-inflected dishes has been updated as well, adding new items to a selection of favorites. At a recent VIP tasting celebrating the restaurant's opening weekend, we sampled the entire menu. Ev-ry-thing. Oh, that's the food menu, not the drinks menu (otherwise, we might not be here right now.) We started with rum punches, which were sweet and fruity and oh so easy-to-drink. Thankfully there was plenty of tasty food coming to help absorb some of the alcohol we'd be imbibing that evening.

Rum Punch

You can check out Woody's menu here.

Among our favorites were the spicy Caesar salad. I'm a sucker for grilled romaine, and loved the piquant dressing, which was spicy but not overly so.

Spicy Caesar Salad
grilled Romaine hearts, queso fresco, spicy Caesar dressing, radish, corn strips

We also enjoyed the nachos. Despite looking like merely chips and cheese, the grilled pineapple salsa and chipotle jerk crema added a myriad of smoky, spicy, and sweet flavors.

Woody’s Nachos
corn chips, house made cheese sauce, grilled pineapple salsa,
pico de gallo, scallions, chipotle jerk crema

Mr Minx also really enjoyed the Jamaican hot pepper shrimp, served with a hunk of baguette to dip in the flavorful juices.

Jamaican Hot Pepper Shrimp
spiced scotch bonnet pepper butter, red stripe, baguette

Calamari
corn flour fried, Woody spice, mango chile sauce

Island Wings
spicy pineapple BBQ sauce

Also notable were the calamari and wings.

We also tasted all of the sandwiches on the menu, particularly enjoying the Cubano. Out of the four varieties of tacos available (fish, shrimp, black bean falafel, and jerk chicken) we perhaps enjoyed the fish tacos most of all, although the falafels were pretty delicious as well.

Woody’s World Famous Fish Tacos
marinated mahi, Baja slaw, lime crema, pico de gallo, cheddar jack cheese

If you've got a hankering for the islands but can't afford to leave the mainland, head over to Woody's for Caribbean-inspired food and drinks. Watch the Os, grab a mai tai, and have a good time.





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Flashback Friday: Salad with Warm Sausage Vinaigrette, Walnuts, and Goat Cheese

This post was originally published on September 9, 2013
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Salad with Warm Sausage Vinaigrette, Walnuts, and Goat Cheese

Way back in 1999, my friend LaRaine and I went to Disney World for eight long days. They were made even longer by the fact that I had left my fiancé home while I was off gallivanting on teacups and monorails and watching god-awful animatronic bears and presidents and shit. We also ingested a good number of Calippo ice pops to beat the enervating heat and ate entirely too many buffet meals - both for breakfast and dinner.

We did have one very good non-buffet meal, at my instigation. At the time, I was absolutely enchanted by Emeril Lagasse. I had never had access to cable television until Mr Minx and I started dating, and whenever I was at his house, I made him sit through endless episodes of Emeril Live! as I day-dreamed about eating at one of his restaurants. That dream came true at Emeril's Orlando.

LaRaine and I basically ordered one of each - soup, salad, appetizer, entree, and dessert. There were gumbo and turtle soups, fried calamari with olive salad, barbecue shrimp, roast chicken, a "study of duck" with seared breast, confit leg, and foie gras, and banana cream pie. We were able to finish the soup and salad courses, but slowed down once the appetizers came and said uncle at the entrées. We took a shopping bag full of leftovers back to the condo, and they made for a couple of tasty lunches over the next few days. I even took the confit leg home to my sweetie, because I knew he had never eaten anything like it before.

There were some low points to the meal, but not many. The banana cream pie was a gummy mess, with floury custard and an underbaked crust. On the other hand, the mushroom bread pudding accompaniment to the duck dish was outstanding, and I've made variations on that theme many times at home. Another dish I've recreated is the salad of spinach with a warm andouille sausage dressing and rounds of nut-crusted goat cheese. It was hearty and meaty and probably why I couldn't eat very much after that.

The first time I made this salad, I couldn't find andouille sausage, so I substituted sweet Italian sausage. I also skipped the nut-crusting bit, choosing instead to add the cheese and the nuts to the salad separately. The next time I made the salad, I used andouille and found that I preferred the flavor of the Italian, so that's what I use every time now.

It had been a while since I made this dish - seven or eight years at least. But it popped into my head recently and I decided to make it as an entrée, topping it with pan-sautéed seafood to give it a bit more substance. It was as delicious as ever.

Salad with Warm Sausage Vinaigrette, Walnuts, and Goat Cheese (adapted from a recipe by Emeril Lagasse)

2 links sweet Italian sausage, casings removed
3/4 cup chopped onion
olive oil
2 cloves minced garlic
1/8 cup balsamic vinegar
2 cups each fresh baby spinach and baby arugula, washed and patted dry
Salt and freshly ground black pepper
1/4 cup chopped toasted walnuts
3 ounces goat cheese, cut into small pieces (I like Purple Haze, flavored with fennel pollen, which goes nicely with the Italian sausage)

In a large sauté pan, cook the sausage over medium heat, breaking it up with the back of a spatula until it's in small pieces. If the sausage starts to stick to the pan, add some olive oil (pork is so darn lean these days!) After about 5 minutes, add the onions and garlic and cook for 7-10 minutes longer, stirring frequently, until onions have started to brown and the sausage is fully cooked. Add the vinegar, scraping the pan to loosen any stuck sausage or onion bits. Whisk in about 1/8 cup of olive oil and remove from heat. Taste dressing and add salt and pepper.

Toss the spinach and arugula with the warm dressing in a large bowl. Season with more salt and pepper. Mound the salad on serving plates, top with walnuts and goat cheese. Serve immediately.

Serves 2 as a main dish.



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Strawberry Shortbread

I love butter. I have always sneered at the thought that butter is bad for me and never even entertained using anything else for baking. Certainly it is the only thing to use for slathering on bread and rolls and bagels and corn on the cob and etc., etc., etc. But I have never been a butter snob. Honestly. Even when I was a kid, and my grandmother insisted on using big blocks of butter purchased from Castle Farms in the Broadway Market. Sure, the butter was a bit tastier than the pale sticks of commercial butter my mother purchased at the supermarket, but I didn't think it was that big a deal. I know--heresy.

For much of my life, standard supermarket butter was the butter of choice. Eventually, European gourmet butters came to be available, at Whole Foods and Weis Market. But I always felt those butters were too...funky. If I accidentally got some of it on my fingers, I was stuck with the smell all day long. Thank goodness I don't have facial hair, otherwise eating gourmet-buttered corn on the cob would be a real trial (so I didn't eat it).

And then I found Finlandia Butter. Made from the milk of hormone-free Finnish cows, this rich butter is creamy and fresh-tasting. It's perfect for both cooking and topping freshly baked bread and corn on the cob. And its safe for those who have facial hair (and I still maintain I have none).

Finlandia was kind enough to send me samples of both their salted and unsalted versions, and I happily got to work creating recipes that showcased their butter's creamy goodness. What better way to show off the flavor of butter than shortbread? With only three essential ingredients--sugar, flour, and butter--there's nothing to get in the way of enjoying that luscious dairy.

Curd, too, is a buttery product. At least, that's the way I prefer my curd (some are more eggy). But I feel that I've made lemon curd so many times and needed to try something new. Pureed strawberries make a lovely pink curd, and the fruit is just acidy enough to tame the richness of butter. This recipe makes quite a bit of curd, about 2 pints, so you can enjoy it on scones or toast or by the spoonful (my favorite way).

I used 4" springform pans to make the shortbread, but you can use tartlet shells if you have them (reducing baking time accordingly if the shells are smaller) or press the dough into a single 8" tart pan with removable bottom. Heck, the dough is pretty sturdy, so you can even hand form it into large cookies with a slight rim to contain the curd.

Top with whipped cream and a mint leaf garnish, or enjoy as is. Either way, these buttery tartlets are sure to please.

Rustic Strawberry Shortbread Tarts

For curd:
1 lb strawberries, hulled and cut into chunks
2 large eggs + 3 large egg yolks
1/2 cup sugar
3 1/2 tablespoons Finlandia unsalted butter, cut into small bits
1 tablespoon orange juice
1 teaspoon vanilla

For crusts:
8 tablespoons Finlandia salted butter, softened
1/3 cup confectioner's sugar
1 large egg yolk
1 cup all-purpose flour

To assemble:
Strawberries

To make curd:  Puree the strawberries in a blender. Pour the puree into a saucepan and bring to a simmer. While the puree is warming, whisk the eggs and sugar in a bowl. Add the puree to the egg mixture in a slow stream, whisking all the time. Return the puree to the pan and heat, whisking constantly, until the mixture thickens, about 5 minutes. Remove from heat and whisk in the butter a few pieces at a time, then stir in the orange juice and vanilla. Pour into a covered container and refrigerate until cold.

To make crusts: Stir butter and sugar together in a bowl. Mix in yolk. Add flour and stir until butter and flour are well combined and mixture is crumbly. Press dough into bottoms and a tiny bit of the way up sides of 4 4-inch springform pans. Freeze pans until dough is firm, 15 minutes or so.

Preheat oven to 375°F. Bake shells until crust turns lightly browned around the edges, about 12 minutes. Allow to cool slightly on a wire rack before removing outer rings. Gently slide tart shells off of pan bottoms. Cool completely before filling.

To assemble tarts:  Hull strawberries. Cut each one into slices from bottom to top.

Fill baked crusts with strawberry curd. Top with sliced strawberries arranged in a fan pattern.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.


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Flashback Friday - Clamburgers

This post was originally published on August 7, 2010.
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Clamburgers
While I liked the clams casino bruschetta recipe I came up with for the Chicken of the Sea recipe contest, I thought I could go one better. I thought, "why not try something more sandwich-y, like, clamburgers?"

(Yeah, go ahead, snicker like a 12-year-old boy. I'll wait.)

I like tartar sauce with fried clams, but I thought since this was for a recipe contest and all, I'd make a more upscale version flavored with lots of lemon, and call it "remoulade." And to give the sandwich texture, I'd put it on a toasted whole wheat English muffin. Because it's "healthful" and shit.

The resulting patties were like the love child of crab cakes and tod mun pla (Thai fish cakes). And amazingly economical - 2 cans of clams made 4 huge cakes for about $4. I'm betting these poor man's crab cakes would be even better if I left one can of clams whole and added a soupçon of Old Bay.

Clamburgers with Lemon Remoulade

Ingredients
2 cans Chicken of the Sea chopped clams, drained, juice reserved
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 egg white
1/2 cup plain bread crumbs
1/4 cup chopped onion
pinch each salt and freshly ground black pepper
1/2 cup panko
1 tablespoon canola oil
Lemon Remoulade (recipe follows)
1 medium tomato, sliced into 1/4" thick slices
4 whole wheat English muffins, toasted

Directions
Place 1 can of clams in bowl of food processor and pulse several times until the mixture is nearly a paste. Remove clam paste to a medium bowl and place second can of clams in processor. Pulse a few times to create small chunks. Remove and add to clam paste. Add garlic and onion powders, and stir in egg white and most of the breadcrumbs. If mixture seems too wet, add more breadcrumbs a teaspoon at a time. Stir in onion and salt and pepper. Refrigerate 1 hour and up to 4 hours to firm the mixture.

When ready to make burgers:

Heat a sauté over medium heat. Add oil. While pan is heating, remove clam mixture from refrigerator. Shape into four patties. Press into panko to coat on both sides. Add to pan when oil is hot. Fry on both sides until a nice golden brown.

Place one patty on the larger half of each muffin. Top with tomato slice and a dollop of the remoulade. Cover with smaller half of muffin.

Serves 4.

Lemon Remoulade
1/4 cup mayonnaise
1/4 cup nonfat Greek yogurt
2 teaspoons capers
5 cornichons, minced
1/2 teaspoon minced fresh tarragon (or 1/4 teaspoon dried)
1 teaspoon coarse grain mustard
grated zest of 1 lemon
salt and pepper

In a small bowl, mix all ingredients. Add salt and pepper to taste. Refrigerate until ready to use
--------------------------------------------------

For a side dish, I made baked potato "fries" and parsnip "fries." The parsnips burned (but we ate 'em anyway) and the potatoes didn't get as crispy as I would have liked, but they were tasty enough.

And once again, I neglected to take a photo of myself with the dish. But that was probably for the best, since I'm not all that keen on having my face plastered on a can of clams. I have a reputation to uphold, you know.



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Re-imagined Sweet and Sour Chicken

As is so often the case, I don't think about what to have for dinner until about an hour before dinner should be served and my tummy is already starting to grumble. I want something filling and delicious, but I'm not so keen on putting in the effort to make an elaborate meal. I was having just that experience the other day and found myself riffling through the pantry and fridge looking for some combination of ingredients that might make a tasty dish.

One of the items I stumbled across in the freezer was a bag of Kahiki Foods Sweet and Sour Chicken. Kahiki packages their breaded chicken chunks so that they don't become soggy, and their vegetables are always nicely crisp. Best of all, they package the sweet and sour sauce separately, so one has the option of using a little, a lot, or none at all. In my case, I don't have much of a sweet tooth and would prefer a more savory sauce, so I opted to leave it out and make my own.

I also discovered one cup of leftover jasmine rice in the refrigerator, so I decided to turn this meal into a fried rice dish. Although the amount of vegetables in the package was ample, I thought it would be good to build up the meal even more with some chopped onion and carrot, along with some frozen peas and corn.

In the spirit of full disclosure, I'm not a fan of green bell peppers. Red, yellow, orange - perfectly fine, but there's an unripe quality about the green ones that I don't care for. The sweet and sour chicken package has quite a few of the green chunks in there, so I picked them out. If you like green bell pepper, then by all means leave them in.

The resulting dish was flavorful and filling. The pineapple added just the right amount of sweetness and acidity to balance the savory sauce. Also, the meal was made in about the same time as ordering and waiting for Chinese take out. As a bonus, I still have the sweet and sour sauce packet in the freezer that I can experiment with for another dinner.

***Don't forget - if you want to try Kahiki Foods for yourself, leave a comment on the post linked here and you can win three vouchers worth a combined $22.***

Re-Imagined Sweet and Sour Chicken

For the sauce:
4 tablespoons soy sauce
2 tablespoons zhenjiang (black or Chinkiang) vinegar
1 tablespoon agave syrup
1 tablespoon sesame oil
1 teaspoon hot broad bean paste (doubanjiang)
2 cloves garlic, chopped
1 teaspoon cornstarch

For the stir fry:
1 carrot
1 medium onion
1 cup pre-cooked jasmine rice
2 tablespoons vegetable oil
1 bag Kahiki Foods sweet and sour chicken
1/4 cup frozen corn
1/4 cup frozen peas
3 spring onions chopped (for garnish)

Chop the carrot into thin strips about an inch long. Slice the onion into half rings. Heat the vegetable oil in a large pan over high heat before tossing in the carrots, onion, and rice. Mix together and let fry until the onions start to caramelize and the rice turns slightly golden, stirring occasionally.

While the carrots, onion, and rice are frying, assemble the sauce ingredients in a bowl and whisk until everything is completely incorporated. Set aside.

Once the carrots, onion, and rice have reached the proper state, add the chicken and vegetables from the Kahiki package along with the frozen corn and peas. Stir together until the frozen vegetables are warmed up. Add the sauce and fully incorporate. Cover the pan with a lid and lower the heat to medium so the chicken can heat through, about 5 minutes.

Chop the white and some of the green parts of three spring onions. When ready to serve, sprinkle the spring onions over each serving for garnish.

Serves 4.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.



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Time for the Mason Dixon Master Chef Tournament 2015!

The Mason Dixon Master Chef Tournament, which pits 16 top chef teams one-on-one in a single-elimination culinary competition begins June 15th. All competitions will be held at the Inn at the Colonnade Baltimore, a Doubletree by Hilton Hotel (www.colonnadebaltimore.com/). A full schedule as well as chef bios are available at http://www.masondixonmasterchef.com/schedule-results/bracket.php.

2015 Mason Dixon Chef Competitors
Kiet Philavanh, Basta Pasta
Jonathan Hicks, Birroteca
Wilbur Cox, Jr., Bistro Rx
Cole Whaley, Café Rue
Alfio Celia, Carluccio’s
Andrew Maggitti, Chartwell Country Club
Lanydrek Christ Pandzou, Colony South Hotel
Dana Herbert, Desserts by Dana
Rick Koplau, Duke’s Grocery
Jirat Suphrom-In, My Thai
Melissa Fordham, Personal Chef Services
Jeff Keeney, The Point in Fells
Sean Praglowski, Power Plant Live!
Bill Kelley, Renditions Golf
Niko Negas, Roasthouse Pub
Greg Mason, The White Oak Tavern

Tournament Details
Tickets for all 15 dates of this summer-long single-elimination chef competition are available for purchase at: http://www.masondixonmasterchef.com. Tickets for most matches are $25 for general admission and $45 for judging experience (including all taxes). In addition, the Mason Dixon Master Chef Tournament donates 10% of the net proceeds of each ticket sold directly to their charity partner Meals on Wheels of Central Maryland (http://www.mealsonwheelsmd.org).

Competition Dates (5:30pm – 9:00pm):
June 15, 16, 22, 23, 29, 30
July 13, 14, 20, 21, 22, 27, 28
August 10, 11, 16

Event Timeline:
5:30 p.m. – Happy Hour with Complementary Hors d’oeuvres and Wine Tasting by Boordy Vineyards, plus Drink Specials
6:30 p.m. – Cold Prep Begins for the Competition
7:00 p.m. – Chef Competition
8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served



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Kahiki Foods Brand Ambassador and a Giveaway

Sadly, there aren't a lot of good Chinese restaurants in the Baltimore area. There's Grace Garden in Odenton and Hunan Taste in Catonsville, and that's about it. So most of the time, we just go without, which pains me to no end. I love Chinese food! Even mediocre American-style Chinese food can hit the spot when I'm in the right mood. But when local restaurants don't even hit that low level, well, it makes me sad.

And then we were asked if we'd be interested in becoming brand ambassadors for Kahiki Foods. And now we can have Chinese food any time, without having to drive across town, or, if we're desperate, wait for carry-out. And end up disappointed either way.

Kahiki (cuh-hee-kee) products are all-natural, with no MSG, additives, or preservatives. They offer stir fry-type dishes, like beef and broccoli or sesame chicken, and bags of tempura battered chicken with various sauces. Egg rolls, too, and chicken fried rice and lo mein. Many items come in both single- and multi-serve meals.

We've tried several Kahiki products so far, including crispy tempura chicken with honey sauce, chicken fried rice, and General Tso's. We chose to oven bake the tempura chicken, rather than to deep fry (the other option suggested on the box), and were pleased that the large chunks of white meat chicken came out of the oven so crisp. Another thing I really like about the tempura chicken dishes is that I have the option of drenching the chicken with sauce, using it as a dip...or not using it at all. The General Tso's, which comes together in one package (sauce on the bottom, topped by rice, then with veg and meat) had admirably crisp veg and a sauce that was not overly sweet. So it doesn't look exactly like the photo on the box when you stir it all together...but what does that matter when it's so tasty?

Minxeats is giving you the chance to try Kahiki products for yourself--for free. We have three vouchers worth a combined $22 to give away to one lucky winner. If you want to be that winner, leave a comment on this post about how much you enjoy Asian food. Please make sure to give us your email address so we can contact you if you win.

All are eligible. Giveaway ends May 25th.

Kahiki’s products can be found in retail grocery stores, membership warehouse clubs and with food service operators across the country. Visit Kahiki’s website at kahiki.com or connect on Facebook or Twitter to learn more.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.e 



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