iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream

Ingredients:
1 3/4 cups all purpose flour
1/3 cup sugar
1/2 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes
2 tablespoons heavy whipping cream
1 large egg yolk
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
4 large egg yolks
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/4 teaspoon fine sea salt
1 1/4 cups pecans, toasted , coarsely chopped, divided Scotch-Spiked
1 cup chilled heavy whipping cream
1 tablespoon (packed) golden brown sugar
1 to 2 tablespoons Scotch

Instructions:
Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.
Apricot Linzertorte with Quark Whipped Cream

Ingredients:
2 cups blanched hazelnuts, toasted , cooled (about 10 ounces)
1 1/4 cups all purpose flour, divided
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon (generous) ground cloves
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
1 large egg yolk
2 teaspoons finely grated orange peel
1 cup apricot preserves
2/3 cup chilled heavy whipping cream
1/3 cup whole-milk quark* or Greek-style yogurt
Powdered sugar

Instructions:
Preheat oven to 375°F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip. Spread remaining batter in pan.
Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.
A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.
Pork Meatball Banh Mi

Ingredients:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)*
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)**
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs

Instructions:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
*Available in the Asian foods section of many supermarkets and at Asian markets.
**Available at some supermarkets and at Asian markets.
Chocolate Cake with Chocolate-Orange Frosting

Ingredients:
Nonstick vegetable oil spray
1 cup all purpose flour
1 cup sugar
1/2 cup whole wheat pastry flour*
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1/3 cup vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
8 ounces bittersweet chocolate (donot exceed 61% cacao), chopped
6 tablespoons (3/4 stick) vegan "butter" (such as Earth Balance) or margarine, room temperature
1 cup powdered sugar
3 tablespoons frozen orange juice concentrate, thawed, divided
1/2 teaspoon vanilla extract
Large pinch of salt
1/4 cup light agave nectar**

Instructions:
Preheat oven to 350°F. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sift all purpose flour, sugar, whole wheat flour, cocoa powder, baking soda, and salt into large bowl. Add 3/4 cup water, oil, juice concentrate, vanilla, and vinegar and whisk to blend. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack. Carefully cut around pan sides and turn out cake onto serving platter.
Place chopped bittersweet chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is melted and smooth. Carefully transfer bowl to work surface. Cool melted chocolate to room temperature, stirring occasionally, 15 to 20 minutes.
Using electric mixer, beat "butter" in large bowl until smooth. Add powdered sugar, 1 tablespoon juice concentrate, vanilla, and salt; beat until smooth. Add 2 tablespoons juice concentrate; beat until blended. Beat in agave nectar, then chocolate. Let stand 10 minutes. Frost top and sides of cake. DO AHEAD: Cake can be made up to 8 hours ahead. Cover with cake dome and store at room temperature.
Also called whole grain pastry flour; available at some supermarkets and at most natural foods stores.
** A natural sweetener made from the sap of agave succulent plants; sold at some supermarkets and at natural foods stores.
Chocolate-Nut Tart with Dried Fruit

Ingredients:
1 refrigerated pie crust (half of 15-ounce package)
1/4 cup raspberry preserves
1/2 cup heavy whipping cream
12 ounces bittersweet chocolate chips
1 cup assorted nuts (such as pecans, sliced almonds, pistachios, and hazelnuts), toasted , coarsely chopped
1 cup assorted dried fruit (such as cherries, golden raisins, cranberries, and blueberries)
Large pinch of coarse kosher salt
1/3 cup toffee bits
such as Skor(for garnish)

Instructions:
Preheat oven to 450°F. Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with removable bottom; trim edges, if needed. Pierce crust all over with fork. Bake until deep golden brown, about 12 minutes. Cool. Spread preserves over bottom of crust.
Bring cream to simmer in heavy medium saucepan. Reduce heat to low; add chocolate chips and stir until melted and smooth. Remove from heat. Stir in nuts, fruit, and coarse salt. Spread chocolate mixture in crust. Sprinkle toffee bits over tart. Chill until set, about 2 hours. Serve cold or at room temperature.
Apple and Maple Bread Pudding

Ingredients:
6 large eggs
1/2 cup pure maple syrup (preferably Grade B)
1/2 cup (packed) dark brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons apple brandy (such as applejack or Calvados)
1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)
3 tablespoons unsalted butter
2 1/2 pounds Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)
1/4 cup (packed) dark brown sugar

Instructions:
Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.
Mix half of apple slices into breadcustard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.
Oatmeal, Fig, and Walnut Bars

Ingredients:
2 cups chopped stemmed dried figs (10 to 11 ounces)
1 cup water
6 tablespoons sugar
Pinch of salt
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 cup walnuts, toasted, coarsely chopped
Nonstick vegetable oil spray
1 3/4 cups old-fashioned oats
13/4 cups all purpose flour
1 1/4 cups (packed) dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) chilled vegan "butter" (such as Earth Balance) or margarine, cut into 1/2-inch cubes
1 cup powdered sugar

Instructions:
Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.
Liptauer with Rye Toast and Pickled Red Onions

Ingredients:
1/2 small garlic clove, pressed
1/2 teaspoon (or more) coarse kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup (8 ounces) whole-milk quark* or Greek-style yogurt
2 tablespoons finely chopped cornichons** or sour pickles
2 tablespoons chopped fresh chives
1 tablespoon grated onion
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons (or more) white wine vinegar or juice from pickles
1/4 teaspoon Hungarian hot paprika
Lightly toasted sliced rye bread
Pickled Red Onions

Instructions:
Mash garlic and 1/2 teaspoon coarse salt in small bowl with back of spoon until paste forms. Using electric mixer, beat butter in medium bowl until smooth and creamy. Add garlic paste, quark, and next 6 ingredients; fold to combine. Season with salt and more vinegar, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour, then stir before using.
Serve with rye toast and drained Pickled Red Onions.
A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.
** Tiny brine-packed French pickles; available at some supermarkets and at specialty foods stores.
Pair the flavorful Liptauer with a big white Austrian wine. We like the Hiedler 2008 "L&eouml;ss" Gr&euuml;ner Veltliner ($16), a yeasty wine with a nice acidity.
Cioppino-Style Roasted Crab

Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
6 large garlic cloves, pressed
1 cup dry white wine
2 cups bottled clam juice
2 15-ounce cans chopped tomatoes in juice
1 cup water
2 bay leaves
1/2 cup (packed) fresh Italian parsley leaves
1/2 teaspoon (scant) dried crushed red pepper
Coarse kosher salt
2 2-pound cooked Dungeness crabs
cleaned
quartered
cracked
or 2 pounds Alaska king crab legs

Instructions:
Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.
Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.
Pan-Seared Polenta with Spicy Tomato-Basil Sauce

Ingredients:
8 cups water
5 tablespoons (or more) olive oil, divided
2 teaspoons salt
2 cups polenta (coarse cornmeal)*
1/4 teaspoon freshly ground
Spicy Tomato-Basil Sauce
Fresh basil sprigs (for garnish; optional)

Instructions:
Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.
Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.
A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavors and vanilla notes.
Coconut Cake with Chocolate Chunks and Coconut Drizzle

Ingredients:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened shredded coconut*
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk**
6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
1/2 cup sweetened flaked coconut
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk**
1/2 teaspoon vanilla extract
Vanilla ice cream

Instructions:
Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
Cut cake into wedges and serve with vanilla ice cream.
Available at specialty foods stores and natural foods stores.
** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.
Spaghetti and Meatballs All'Amatriciana

Ingredients:
6 ounces uncured applewood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)*
2 large eggs
1/2 cup coarsely grated onion
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
2 large garlic cloves, peeled
6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
1 tablespoon (or more) extra-virgin olive oil
3 cups finely chopped onions
1 1/2 teaspoons dried crushed red pepper
2 cups dry white wine
1 tablespoon minced fresh marjoram
1 1/2 pounds spaghetti
2 to 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh marjoram
Freshly grated Parmesan cheese

Instructions:
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.
Puree tomatoes with juice and garlic in batches in blender until smooth.
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
Increase heat to medium-high. Add onions and crushed red pepper to pot.
Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
Available in the Asian foods section of some supermarkets and at Asian markets.