iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Colin Perry’s Sorghum and Apple Sticky Pudding

Ingredients:
1/4 pound leaf lard, cut into large cubes, at room temperature, plus a little to grease the pan
1 cup packed light brown sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 cup plus 1 tablespoon stone-ground white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup apple butter
1 cup whole buttermilk
2 tablespoons bourbon
2 large eggs
1 large egg yolk
1 cup sorghum syrup
1/2 cup heavy cream

Instructions:
Preheat the oven to 350ºF. Grease a 10-inch round cake pan.
Place the lard and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine, and then increase the speed to high to cream them together. Mix until the mixture becomes smooth and a very light brown, scraping down the sides of the bowl as needed; this takes about 20 minutes.
Meanwhile, whisk together the flour, cornmeal, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl. In a separate large bowl, whisk together the apple butter, buttermilk, and bourbon.
Once the lard-sugar mixture is ready, reduce the speed to medium and add the eggs and egg yolk, one at a time, until incorporated. Add the flour mixture in thirds, alternating with the apple butter mixture, mixing only until the batter is smooth each time.
Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out dry. Turn out of pan onto a rack to cool while you make the syrup.
Combine the sorghum and cream in a heavy-bottomed saucepan, and bring to a boil. Then reduce the heat to low and simmer for 10 minutes. Whisk until well blended.
Transfer the cake to a serving plate. Poke holes throughout the top of the cake with a fork, and slowly pour the syrup all over the cake until it has been absorbed. Serve slightly warm.
Wine-Braised Brisket With Butternut Squash

Ingredients:
1 1/2 cups canned diced tomatoes
4 cups beef, chicken, or vegetable broth, store-bought or homemade
1 (750-mL) bottle white wine (Pinot Grigio, Sauvignon Blanc, etc.)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds second cut brisket (also called deckle)
1 large onion, sliced
Handful of fresh thyme sprigs
1 large butternut squash, peeled, seeded, and chopped into large chunks
Chopped fresh herbs
for serving

Instructions:
Preheat the oven to 300ºF.
In a large bowl, mix together the tomatoes, broth, wine, salt, and pepper.
In a large enameled Dutch oven (with a tight-fitting lid), heat the oil over medium heat. Place the meat in the pan to sear, 2 to 3 minutes on each side, or until it is evenly browned.
Remove the meat and set aside. Line the bottom of the Dutch oven with onion slices. Place the brisket on top of the onion and pour the tomato mixture over the meat, making sure that the liquid covers the meat entirely. If you are using a larger pot and the liquid does not cover the meat and vegetables, add water until it does. Add the thyme sprigs.
Cover and place in the oven for 3 1/2 hours, checking every hour or so to make sure the liquid is still covering the meat. If at any point it isn’t, pour hot water into the Dutch oven to make sure the meat remains covered. After 3 1/2 hours, add the butternut squash, making sure to submerge it under the liquid. Cook for 1 hour more, then remove the pot from the oven. Let sit at least 45 minutes before slicing.
Brisket tastes even better the next day, reheated in the oven. To serve, scoop out about 3 cups of liquid from the Dutch oven and place in a small saucepot. Cook over medium-low heat until it has reduced into a sauce. Serve the brisket and squash on a platter, with the sauce ladled over the top, and garnish with fresh herbs.
Orange-Spiced Rye Honey Cake

Ingredients:
1 1/2 cups vegetable oil, plus more for greasing the pan
3 large eggs
1 cup sugar
1 cup pure honey
3/4 cup lukewarm coffee (brewed and cooled slightly)
1 teaspoon packed orange zest
1 1/2 cups all-purpose flour
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Instructions:
Preheat the oven to 350ºF. Generously grease a 9x5-inch loaf pan with oil.
In a large bowl, whisk together the 1 1/2 cups of oil, the eggs, sugar, honey, coffee, and orange zest. In a separate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Make a well in the center of the flour mixture and pour in the egg mixture, then stir with a fork or a whisk until the batter is smooth and free of lumps.
Pour the batter into the prepared pan and bake for 50 to 55 minutes, until set in the middle—the cake should hold firm when lightly pressed on top. Be careful not to leave it in the oven for too long or it will dry out.
Let the cake cool in the pan for at least 30 minutes—1 hour for a Bundt cake (see note)—before very carefully inverting it and removing the pan. Slice and serve with fresh fruit and tea.
Beef Lo Mein

Ingredients:
8 ounces lo mein noodles or spaghetti, 1/2 teaspoon kosher salt, plus more, 1/2 cup oyster sauce, 1/4 cup low-sodium soy sauce, 1/4 cup rice wine vinegar, 3 tablespoons honey, 1 1/2 pounds flank steak, chilled, 1/2 teaspoon freshly ground black pepper, plus more, 2 tablespoons plus 1 teaspoon toasted sesame oil, divided, 2 large garlic cloves, pressed with a garlic press or finely chopped, 1 1/2 teaspoons finely grated ginger, 3 scallions, thinly sliced, divided, 8 ounces snow peas, 1 medium red bell pepper, cut into 1/4"-thick strips

Instructions:
Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.
Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds. Add peas and bell pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more. Add beef and stir to combine.
Divide among plates and top with remaining scallions.
Polenta Budino With Plum Marmellata

Ingredients:
1/2 cup coarse-grind polenta
1/3 cup granulated sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1 large egg yolk
1/4 cup heavy cream
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
4 ripe plums, cut into 1/2-inch pieces
1 pint vanilla ice cream

Instructions:
Bring 2 cups water to a boil in a medium saucepan. Whisking constantly, gradually add polenta; whisk until smooth. Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes. Whisk in granulated sugar, brown sugar, and salt (mixture will loosen) and cook, whisking often, until mixture thickens again and polenta is tender, 20–25 minutes. Remove from heat and whisk in butter.
Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta. Transfer mixture to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool.
Bring sugar, lemon juice, salt, and half of plums to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, until mixture is thickened and some of the fruit is starting to fall apart, 10–15 minutes.
Mix half of the remaining plums into marmellata and cook, stirring occasionally, until softened but still holding their shape, 5 minutes. Remove from heat and mix in remaining plums. Cover marmellata and let cool.
Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with some marmellata and a scoop of vanilla ice cream.
Polenta can be made 2 days ahead. Chill. Bring to room temperature before serving. Marmellata can be made 3 days ahead. Chill.
Peach Parfait With Salted Graham Cracker Crumble

Ingredients:
5 graham crackers, finely crushed, 1/3 cup all-purpose flour, 1 teaspoon kosher salt, 1/4 cup plus 1 teaspoon granulated sugar, 6 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature, 2 ripe peaches, cut into 1/3-inch wedges, 2 tablespoons light brown sugar, 1 tablespoon plus 1 teaspoon fresh lemon juice, 1 cup fresh raspberries, 1 cup heavy cream

Instructions:
Preheat oven to 325°F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.
Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.
Neo-Neapolitan Bombe

Ingredients:
2 pints coconut ice cream (not dairy-free)
2 pints pistachio ice cream
2 pints strawberry ice cream
3/4 cup freeze-dried strawberries, finely chopped
3/4 cup raw pistachios
finely chopped

Instructions:
Line a large bowl with a curved bottom (at least 12-cup capacity; the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. Peel away sides of containers from coconut ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Repeat with pistachio and strawberry ice creams, placing each in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.
Remove chilled bowl from freezer. Scoop about 1/2 cup of each ice cream into another medium bowl and fold a couple of times with a rubber spatula to swirl together (do not overmix; you want fat, marbled ribbons). Scrape into chilled bowl and press down to mold into bowl. Repeat process until you’ve used all of the ice cream (if it starts to melt, freeze until firm, about 5 minutes, before proceeding). Smooth top, then bring plastic up and over bombe, pressing against ice cream to compact. Freeze until hard, at least 12 hours.
Combine freeze-dried strawberries and pistachios in a fine-mesh sieve and shake over a bowl to remove any dust or tiny particles; set aside larger pieces for topping. Remove bombe from freezer and remove plastic from over top of bowl of ice cream. Set a small plate or cake round over bowl opening and invert bowl onto plate. Lift off bowl and peel off plastic from bombe. Sprinkle reserved strawberry-pistachio mixture over bombe, covering all exposed ice cream and pressing to adhere.
Cut bombe into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
Bombe (without strawberry-pistachio coating) can be made 1 week ahead. Keep frozen.
Maraschino Cherry Parfaits

Ingredients:
3 pounds fresh cherries, pits removed
1 1/3 cups sugar
1/4 cup fresh lemon juice
1/2 cup Luxardo maraschino liqueur or kirsch (clear cherry brandy)
1 teaspoon almond extract
2 1/2 cups plain whole-milk Greek yogurt
2 1/2 cups sour cream
1/2 cup powdered sugar
Pinch of kosher salt
8 vanilla meringue cookies, broken into pieces
1 pound fresh cherries, pits removed
A heatproof 1-quart jar

Instructions:
Set a mesh sieve over a medium bowl. Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium-low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20–25 minutes. Pour cherries into prepared sieve, letting juices collect in bowl. Set cherries aside.
Return juices to same saucepan and bring to a simmer over medium heat. Cook until liquid is reduced to 1 1/2 cups (it will be a thin syrup at this point), 15–20 minutes. Remove from heat, add reserved cherries, and stir in liqueur and almond extract. Transfer maraschino cherries to jar, cover, and chill at least 24 hours before using.
Whisk yogurt, sour cream, powdered sugar, and salt in a large bowl until smooth; fold in meringue cookies.
Layer maraschino cherries, fresh cherries, and yogurt mixture into 8 glasses, dividing evenly.
Maraschino cherries can be made 2 weeks ahead. Keep chilled.
Cinnamon Swirl Vanilla Ice Cream Bars

Ingredients:
1/4 cup heavy cream
2 teaspoons ground cinnamon
Kosher salt
1 1/2 cups natural almond or other nut butter, divided
1 cup (packed) light brown sugar, divided
2 pints vanilla ice cream
1 cup virgin coconut oil, melted
2/3 cup chopped pretzel sticks
Flaky sea salt

Instructions:
Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
Meanwhile, blend cream, cinnamon, a pinch of kosher salt, 1/2 cup almond butter, and 1/2 cup brown sugar in a blender, adding 1–2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40–45 minutes.
Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining 1/2 cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.
Braised Brisket With Hot Sauce and Mixed Chiles

Ingredients:
6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
3/4 cup apple cider vinegar
1/4 cup (packed) light brown sugar
2 tablespoons Red Chile Hot Sauce
1 tablespoon vegetable oil
1 (4-pound) beef brisket, preferably from the point end
Kosher salt
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves
peeled

Instructions:
Preheat oven to 300°F. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)
Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.
Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3 1/2 hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.
Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.
Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.
Mussels with Spicy Tomato Oil and Grilled Bread

Ingredients:
1/3 cup olive oil, 3 garlic cloves, thinly sliced, 1 pound tomatoes, cored, seeded, coarsely chopped, 2 tablespoons chili oil, 1/2 teaspoon fennel seeds, lightly crushed, Kosher salt, 3 pounds mussels, scrubbed, debearded, 2 tablespoons unsalted butter, 3 tablespoons finely chopped chives, 4 slices country-style bread, grilled

Instructions:
Heat oil in a large saucepan over medium. Cook garlic, stirring occasionally, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer garlic to a small bowl. Increase heat to medium-high and add tomatoes to oil. Cook, pressing down on tomatoes using a wooden spoon until they are very soft and broken down, 8–10 minutes; pluck out peels. Stir in chili oil and fennel seeds; season with salt. Add mussels, cover, and cook, shaking pan occasionally, until mussels open, 5–8 minutes (discard any mussels that don’t open). Using a slotted spoon, transfer mussels to shallow bowls.
Add butter to tomato oil and stir until melted and incorporated. Taste and adjust seasoning. Ladle oil over mussels and top with chives and fried garlic. Serve with grilled bread.
Charred Padrón Chiles and Squid Salad

Ingredients:
1/2 serrano chile, thinly sliced into rings, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon fish sauce, 1/4 teaspoon sugar, Kosher salt, freshly ground pepper, 2 cups Padrón chiles or shishito peppers, 1 tablespoon plus 1 teaspoon vegetable oil, 1/2 pound squid, bodies sliced into rings, tentacles halved, 1 teaspoon Aleppo-style pepper, 1 cup cilantro leaves with tender stems, 1 cup basil leaves, torn if large

Instructions:
Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padrón chiles into rings and add to vinaigrette. Let sit 10 minutes.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.
Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padrón chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.
Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.
California Veggie Sandwich

Ingredients:
2 cups apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup kosher salt
4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
1/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 ripe avocados, halved
6 ounces fresh goat cheese
6 cups mixed lettuce leaves, ribs removed if thick
8 slices multigrain bread, toasted
1/2 English hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts
2 heatproof 1-qt. glass jars

Instructions:
Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
Pickles can be made 2 weeks ahead. Keep chilled.
No-Bake Butterscotch-Coconut Cookies

Ingredients:
3/4 cup butterscotch chips
3/4 cup creamy no-stir peanut butter
1 cup quick-cooking oats
1 1/4 cups unsweetened shredded coconut, divided
1/4 teaspoon kosher salt
2 ounces dark chocolate (optional)

Instructions:
Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
Cookies can be made 5 days ahead. Store in an airtight container and chill.
Mint-Chocolate Ice Cream Sandwich Cake

Ingredients:
2 cups heavy cream
2/3 cup prepared chocolate syrup
1 teaspoon peppermint extract
16 (4-ounce) ice cream sandwiches, divided
1 cup finely chopped mint-and-fudge cookies
such as Keebler Grasshopper cookies (about 10 cookies)
divided

Instructions:
Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
Fully assembled cake can be made 1 day ahead; keep frozen.