Of all the honors I’ve received in my life nothing touches a name check in a Chef John video. Edit: regarding the dough ovens my guess is that the puff pastry gets folded and run through the sheeter along the same axis a few times during production which aligns the gluten strands more strongly in one direction than the other. This would make the dough stretch more easily along the weaker dimension as it puffs, creating an oval shape.
I followed it to Kenji's channel and subbed. I only recently reached this channel through an amateur coolk called Adam who did an even simpler version of chef John's demi glaze using checken and beef instead of veal
I think beginner style recipes like this are great. I got into baking because I wanted to make things for me and my GF on special occasions and single serve/simple dishes like this make it so accessible
Cut squares from the dough that are large enough to accommodate the ramekin size. Go ahead and dock those squares and bake them. As soon as you take them out of the oven, cut them into circles while the dough is still at its hottest. That will prevent the oval shape. Update: yep…. That worked well
When I worked in R&D at a food plant making sheeted pizza dough, we had to cut the dough into ovals so they would par-bake round. My understanding was that is was because the successive sheeter sections tended to stretch the dough more in the direction of the conveyor travel and less across the width of the belt which created more "stress" in the running direction which then tended to shrink back more. But it's been 25+ years since I finished my baking certification at AIB, so my memory is not all that reliable.
Yeah, it's the tension from the rolling in production - all 1 way, where hand made would be 1/4 turned. If you let it warm up & release it from any backing sheet then chill again before use, it should relax enough for a round cutter to give you a round pastry when cooked. It will still mis-shape a fraction. You get the same effect with cheap burgers shaped under a rolling cutter - as they are pre-cut you can't warm/relax to try and correct it.
You've got to think bigger than that. He never said how many tarts for one, he just happened to make two for the purpose of this video. It's unlimited tarts for one.
My guess regarding the oval form: during production, the dough gets folded several times. If it always gets folded in the same direction, the gluten strands might align, and you get a anisotropic "material", meaning that expansion/contraction depends on the direction.
@Thommi95, that’s a good theory. Another possibility is a temperature gradient in the oven. An interesting test would be to keep track of the “direction” of the cutouts and place them on the baking sheet with one turned 90°. Then compare the shapes afterwards
I'm gonna go with the docking technique was biased with the fork generally perpendicular to the semi-major axis leaving a higher concentration of holes along the semi-minor axis for steam to escape
The only thing I would change is I'd reverse what side of the apple rose I'd use for the top. The irregularities on the rough side look more like a rose than the flat side you chose for your top. Either way its absolutely beautiful and delicious.
I made this tart yesterday for a couple of friends and it was delicious! A note for those who want to try this: To get nice long strips, keep the pressure of the peeler's blade on the apple when you stop to turn the apple. When I first tried, I got a lot of shorter pieces, but after I figured out how to maintain the pressure, I got very long strips and only needed 3 or 4 to make the "rose". Also, my puff pastry came out nice and circular, but didn't take as long to bake as the recipe says, so keep an eye on them while they're baking. I docked the dough, but I didn't press them down when I took the out of the oven because the height was perfect as it was.
I've always heard that "simple syrup," was a combination of EQUAL parts water/sugar. But, I'll try in your way. A friend, who is an excellent cook, adds a few (6-7) whole peppercorns to his simple syrup during cooking, then discards them. He did a comparison tasting, and it was amazing how the peppercorns gave a depth of flavor.
Small portions for the single household. Also, I work with a toaster oven, and this simple recipe will do well in it. Kudos, Chef John. PS: For a fun challenge, when I was little,, my Dad taught me to peel the apple in one thread. Life’s simple pleasures. 🍎💕
I don't just watch your videos for great recipes, Chef John, but also for your calm and soothing voice. Along side the late great Bob Ross and James Burke, you have one of the most soothing and relaxing manners of speaking there is.
This is the most delicious apple thing I've seen! I feel like simmering the apple peels and rose petals in the simple syrup to color it sort of pink and then brushing that on would be that extra step that I'd love to take. My mouth is watering
If you’re eating alone, you’re supposed to get a Hostess Fruit Pie. 😂 Actually I never noticed that recipes are racist against single people. But it’s true!
@@Doctor.Dentista They are ... however, while you can get a dozen eggs; you only need to cook one at a time, so there's a myriad of options there. It's sad for singletons. Supermarket shelves are so directed towards sales that even things that _can_ be single serves are sold in 'family sized' packages (the aforementioned eggs for example, sometimes I just want one egg ... you know?)
Oh my gosh, my mouth watered as you were eating, ( off camera), this tantalizing dessert. I’ve never experienced my mouth water as I watched a recipe being done. I’m baking this for myself this weekend. Thank you, Chef John.🥧🍮🧉☕️🍴
Well, I’ve had chocolate chip cookies with a touch of cayenne pepper, and they were delicious! So maybe adding a touch of cayenne pepper to this dish would make them kind of like ginger snaps (the hit of spice).
Re: the ovals... My guess is that the puff pastry had been stretched on one dimension before freezing. You cut a circle, but as soon as it thawed out in the oven, it retracted to become an oval before actually baking!
I made this yesterday for hubby for our date night. We used Granny Smith apples instead of Honeycrisps as they are not available where I live (Scotland). Oh my goodness they were so good! I am vegan so had mine with vegan cream but Hubby is not and he decided to have clotted cream with his. He was in absolute heaven! I used butter for his and vegan “butter” for mine. This has got to be one of my favorite Apple desserts! Thank you so much! And I love your sense of humour! I scared the cat when I started laughing at the Ikea furniture method 😂 She has only just forgiven me for waking her up so rudely yesterday. I am an American and so still celebrate Thanksgiving and sadly it is never on the correct day as Hubby has to work, so we either take our vacation in Nov and do it then or we celebrate it at the weekend. This year we will be away for Thanksgiving and I am so excited to celebrate it on the correct date. But Hubby enjoyed this so much he has requested this for dessert instead of pumpkin pie!!
They roll the dough out mostly in one direction at the factory probably. You might minimize the 'ovalization' if you gave the puff pastry dough a little roller action from north to south and also from east to west before cutting into rounds.
Hi Chef, I just made 6 of these and I got stretching as well, it depended on the direction of the docking, docking the whole round in one direction will stretch the baked pastry in that direction, uniform radiating docking from the centre to the edges kept the pastry in shape.
Chef John, nearly every video you share - I have to watch it two, maybe three times. You always seem to say something that catches me off guard and brings me to outloud laughter. Then I have to start again to catch up. I just happen to have 2 nice honeycrisps on my counter and puff pastry in the fridge... can you guess what is happening in an hour from now? Cheers
Cutting the ends off the apple and then using a peeler is the only way I peel apples now. It is faster and easier, no matter how you're going to cut the apple afterwards. Thanks, Chef John.
I have a set of Le Creuset mini cocottes and these would be *perfect* for this treat, esp since they have a lid. Beautiful presentation for dessert for your snuggle-bunny.
I love your content...also love that Kenji chimed in but WOW some of your subscribers are amazing! Some really insightful commentary about the dough. Sometimes this channel is a bit of a think tank. Cheers!
Such a perfect recipe for fall especially on a cool, sunny day when it's 65 F degrees! Since it is fall, I'm hoping for a recipe where the ole tappa, tappa and the ole shaka, shaka, AND around the outside, around the outside each make an appearance.
This is great cuz everyone gets their own and everyone loves their own dessert I can't remember exactly what chef John says but I believe he says something great about tiny food
Commercial puff pastry sheets are made with large sheeters. Because of the length of the sheets, they always fold and repress in the same direction ( versus rotating between folding steps - what would normally be a "turn"). This results in the gluten strands aligning enough to cause the pastry to go oblong once it starts puffing up (perpendicular to the direction of the threads of gluten).
I always forget how easy Chef John makes some of these recipes look. My hand slipped while peeling and apple and I peeled my finger instead; blood sweat and tears, let me tell ya. Turned out ok. CJ is still of one my favorite YT Chefs.
1:29 - most likely they've been rolled out too fast in the factory and frozen before they could restore tension created by rolling. So when they've been heated up in the oven - tension has been restored by deforming dough in direction perpendicular to the rolling direction.
The oval shape is due to the uneven pokey pokey or pricky prickey application,thusly causing an unbalanced friction of the bearing surface of said puff pastry on the proper use of parchment paper.
I have never laughed so hard while watching an apple pie recipe 😂 you are the best! Blessings from a Mexican girl trying to make one apple pie for myself 😋
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
Of all the honors I’ve received in my life nothing touches a name check in a Chef John video.
Edit: regarding the dough ovens my guess is that the puff pastry gets folded and run through the sheeter along the same axis a few times during production which aligns the gluten strands more strongly in one direction than the other. This would make the dough stretch more easily along the weaker dimension as it puffs, creating an oval shape.
That's an achievement most people can only dream about. Congrats!
@@carlyellison8498 Settle down
@@carlyellison8498 damn chill
I love how you're also watching a Chef John video as soon as it dropped
Kenji, you're a living legend too!
"If it doesn't fit, just force it."
*Proceeds to start building IKEA furniture with renewed vigor and enthusiasm*
If it jams, force it. If it breaks, it needed to be replaced anyway.
If it doesn't fit, use a hammer. If it still doesn't fit, duct tape is your friend.👷♂️
The Kenji shout out after he shouted you out just recently is awesome. The camaraderie of legendary chefs.
And legendary teachers, both.
I followed it to Kenji's channel and subbed. I only recently reached this channel through an amateur coolk called Adam who did an even simpler version of chef John's demi glaze using checken and beef instead of veal
I think beginner style recipes like this are great. I got into baking because I wanted to make things for me and my GF on special occasions and single serve/simple dishes like this make it so accessible
Serve expensive ice cream in a fancy bowl and then sprinkle biscuit crumbs on top... or at the base. You're welcome.
this is literally me right now planning for a date night next week
Cut squares from the dough that are large enough to accommodate the ramekin size. Go ahead and dock those squares and bake them. As soon as you take them out of the oven, cut them into circles while the dough is still at its hottest. That will prevent the oval shape.
Update: yep…. That worked well
Good idea. Plus you can sprinkle the corners you cut off with icing sugar for “baker’s treat”.
@@gigig2492 I like the way you think 😊 ~ Lisa
Chef John Your voice is as sweet & melodic as a song in addition to your wonderful recipes
When I worked in R&D at a food plant making sheeted pizza dough, we had to cut the dough into ovals so they would par-bake round. My understanding was that is was because the successive sheeter sections tended to stretch the dough more in the direction of the conveyor travel and less across the width of the belt which created more "stress" in the running direction which then tended to shrink back more. But it's been 25+ years since I finished my baking certification at AIB, so my memory is not all that reliable.
Are you related to Tom Mabe?
Yeah, it's the tension from the rolling in production - all 1 way, where hand made would be 1/4 turned. If you let it warm up & release it from any backing sheet then chill again before use, it should relax enough for a round cutter to give you a round pastry when cooked. It will still mis-shape a fraction. You get the same effect with cheap burgers shaped under a rolling cutter - as they are pre-cut you can't warm/relax to try and correct it.
I like this cause "apple tart for one" means I get 2 tarts for me.
You've got to think bigger than that. He never said how many tarts for one, he just happened to make two for the purpose of this video.
It's unlimited tarts for one.
Oh, yeah! 😂👍🏼
Right on eh!
High five, on that!
@@Lemon_Inspector Very true! Plus, how do you even know if the quality is consistent unless you don't test EACH AND EVERY ON OF THEM?!
I love you chef John! Your my favorite chef still. Maybe that’s because you’re the one who taught me. I owe you!!!
This is marvelous. Dead simple, single serving, basic ingredients, gorgeous presentation. Gonna be making this one for sure.
I would definitely brush the top with maple syrup! As a Vermonter, it's mandatory.
The maple syrup was on my mind too, as a west coaster in WA State.
@@javahedz Washington state leaps to the defense and enhancement of the APPLE
My guess regarding the oval form:
during production, the dough gets folded several times. If it always gets folded in the same direction,
the gluten strands might align, and you get a anisotropic "material", meaning that expansion/contraction depends on the direction.
@Thommi95, that’s a good theory. Another possibility is a temperature gradient in the oven.
An interesting test would be to keep track of the “direction” of the cutouts and place them on the baking sheet with one turned 90°. Then compare the shapes afterwards
I'm gonna go with the docking technique was biased with the fork generally perpendicular to the semi-major axis leaving a higher concentration of holes along the semi-minor axis for steam to escape
This is hilarious! And quite smart as well. Keep'em coming!
Sure. Sounds legit. I'd believe.
@@SRDuly2010 True. I might just have to buy some puff pastry and do some experiments :D
The only thing I would change is I'd reverse what side of the apple rose I'd use for the top. The irregularities on the rough side look more like a rose than the flat side you chose for your top. Either way its absolutely beautiful and delicious.
That's what i like about chef john if a recipe dosent go his way or is a little off he dosent let it bother him he just rolls with it!❤
I made this tart yesterday for a couple of friends and it was delicious! A note for those who want to try this: To get nice long strips, keep the pressure of the peeler's blade on the apple when you stop to turn the apple. When I first tried, I got a lot of shorter pieces, but after I figured out how to maintain the pressure, I got very long strips and only needed 3 or 4 to make the "rose". Also, my puff pastry came out nice and circular, but didn't take as long to bake as the recipe says, so keep an eye on them while they're baking. I docked the dough, but I didn't press them down when I took the out of the oven because the height was perfect as it was.
I've always heard that "simple syrup," was a combination of EQUAL parts water/sugar. But, I'll try in your way.
A friend, who is an excellent cook, adds a few (6-7) whole peppercorns to his simple syrup during cooking, then discards them. He did a comparison tasting, and it was amazing how the peppercorns gave a depth of flavor.
Yeh. Technically, a 2 to 1 ratio is actually a "heavy syrup".
that's for simple syrup. chef john made simple surp
I’m sure Chef John would lean towards cayenne. Lol
@@Chriscrusty
LOL! I stand corrected.
Small portions for the single household. Also, I work with a toaster oven, and this simple recipe will do well in it. Kudos, Chef John. PS: For a fun challenge, when I was little,, my Dad taught me to peel the apple in one thread. Life’s simple pleasures. 🍎💕
I don't just watch your videos for great recipes, Chef John, but also for your calm and soothing voice. Along side the late great Bob Ross and James Burke, you have one of the most soothing and relaxing manners of speaking there is.
Ok. I cannot believe I am sitting here eating a tasty and unbelievably gorgeous apple tart Chef John and me made together 🏆🥰 and commenting to boot.
The chef who cooks delish and entertains, my hero!
I laughed so hard on the baked shape of pastry and the Ikea furniture assembly! Many thanks Chef. I have learnt so much ! 🤓
This is the most delicious apple thing I've seen! I feel like simmering the apple peels and rose petals in the simple syrup to color it sort of pink and then brushing that on would be that extra step that I'd love to take. My mouth is watering
It's apple season in Himachal Pradesh. I've got local honey. 👩🍳... Okay. I will put the honey in my tea. 😋
John, you are a culinary legend. This recipe looks delicious, but what I enjoyed the most about the video is your commentary.
I love the "time tested technique: force"! Lol🤗 Savage.
I hit like before the ads are done on your videos because I’ve never been let down
I liked the IKEA furniture analogy. Chef John is definitely a “Magician in the Kitchen”
I did this replacing the pastry dough with homemade pate sucre with orange zest in the dough instead of Lemon zest. Delicious!
Perfect to make in your college dorm! It's so hard to find single serving recipes, thanks
Your dorm has an oven?
@@ChefinBb toaster ovens are better than most regular ovens nowadays
Air fryer to the rescue!
If you’re eating alone, you’re supposed to get a Hostess Fruit Pie. 😂
Actually I never noticed that recipes are racist against single people. But it’s true!
@@Doctor.Dentista They are ... however, while you can get a dozen eggs; you only need to cook one at a time, so there's a myriad of options there. It's sad for singletons. Supermarket shelves are so directed towards sales that even things that _can_ be single serves are sold in 'family sized' packages (the aforementioned eggs for example, sometimes I just want one egg ... you know?)
Man I can't help but smile like a dork watching a Chef John video. Just good juju radiating from every upload.
I'm so glad this came out, because I pitched french onion tarte tatin for an event and this is the form factor my chef wants it to be
Only a pro like this would fix the edges for presentation before destroying it and casting it into the belly realm.
Into the acid bath!
I'd like to see a savory version of this made with potatoes, or maybe with celery root, parsnips or parsley root. Or maybe all of the above.
That is a or maybe a whole series of good ideas.
The Honeycrisp apple: superb eating apple, baking apple, and will keep in the crisper for nearly three months! An all around excellent apple!!!
Amazing how well he can talk while eating the tart!
I love the way you explain things in such a calm and simple way. A fantastic teacher. Thank you.
Oh my gosh, my mouth watered as you were eating, ( off camera), this tantalizing dessert. I’ve never experienced my mouth water as I watched a recipe being done. I’m
baking this for myself this weekend.
Thank you, Chef John.🥧🍮🧉☕️🍴
Same here Silvamac, wait a minute that's your name trying to figure it out
“That time-honored technique: if it doesn’t fit, force it!“ Truly true. 😆
I'm sure that cinnamon had just the teensiest bit of cayenne pepper mixed in, it would be the chef john's special touch.
Well, I’ve had chocolate chip cookies with a touch of cayenne pepper, and they were delicious! So maybe adding a touch of cayenne pepper to this dish would make them kind of like ginger snaps (the hit of spice).
That actually might not be bad....
@@HeronCoyote1234 Opens the taste buds so you taste more of the Chocolate.
Delicious am sure. Thank you. Seems fun too, perhaps a great recipe to get children cooking.
I could be having the worstest day ever and hearing Chef John just makes it all better. (And hungry! 😄)
I could listen all day. And what a beautiful product! Thank you for your videos
Re: the ovals... My guess is that the puff pastry had been stretched on one dimension before freezing. You cut a circle, but as soon as it thawed out in the oven, it retracted to become an oval before actually baking!
Read Kenji's comment above
That looks amazing! My mother (the retired chef) would say that the sugar is what kept the apple from disintegrating.
I made this yesterday for hubby for our date night. We used Granny Smith apples instead of Honeycrisps as they are not available where I live (Scotland). Oh my goodness they were so good! I am vegan so had mine with vegan cream but Hubby is not and he decided to have clotted cream with his. He was in absolute heaven! I used butter for his and vegan “butter” for mine. This has got to be one of my favorite Apple desserts! Thank you so much! And I love your sense of humour! I scared the cat when I started laughing at the Ikea furniture method 😂 She has only just forgiven me for waking her up so rudely yesterday.
I am an American and so still celebrate Thanksgiving and sadly it is never on the correct day as Hubby has to work, so we either take our vacation in Nov and do it then or we celebrate it at the weekend. This year we will be away for Thanksgiving and I am so excited to celebrate it on the correct date. But Hubby enjoyed this so much he has requested this for dessert instead of pumpkin pie!!
I love it when you mention Michelle. Can you talk about her more?
Perfect! I love this time of year when the apples are fresh and varieties plentiful.
I'm making this today for my after dinner snack.
Always have a smile on my face watching these. Thank you
They roll the dough out mostly in one direction at the factory probably. You might minimize the 'ovalization' if you gave the puff pastry dough a little roller action from north to south and also from east to west before cutting into rounds.
Hi Chef, I just made 6 of these and I got stretching as well, it depended on the direction of the docking,
docking the whole round in one direction will stretch the baked pastry in that direction, uniform radiating docking from the centre to the edges kept the pastry in shape.
After apple, butter and cinnamon, any other ingredients are optional. I lean toward vanilla, pecans and maple syrup.
(:
Chef John, nearly every video you share - I have to watch it two, maybe three times. You always seem to say something that catches me off guard and brings me to outloud laughter. Then I have to start again to catch up.
I just happen to have 2 nice honeycrisps on my counter and puff pastry in the fridge... can you guess what is happening in an hour from now?
Cheers
Cutting the ends off the apple and then using a peeler is the only way I peel apples now. It is faster and easier, no matter how you're going to cut the apple afterwards. Thanks, Chef John.
I LOVE Chef John’s lovely, clean and trimmed nails. And no rings. Thank you, Chef John.
Wish I had one now, right now
I can't tell if I like the cadence of Chef John's speech or not, but I can't stop watching. That looks good.
I’d drizzle this with a little heavy cinnamon vanilla cream and plate it up with a couple of mint leaves. Loved the plate used in the video, btw.
Watching him absolutely destroying it at the end was a strange mix of satisfaction, sadness and envy. I laughed, I cried, *I want apple tart* .
Brilliant! This is like a simplified, individualised Tarte Tatin! 😋
That surface area realization is amazing. Brilliant
These apple tarts look absolutely delicious!!!
From a single woman, thank you Chef John! I love recipes that I don’t have to eat for a month. 😂
I have a set of Le Creuset mini cocottes and these would be *perfect* for this treat, esp since they have a lid. Beautiful presentation for dessert for your snuggle-bunny.
So happy to see a dessert for one person. 🤗
This is such a great idea - I’ve been craving apple pie for 1!
I just make a regular apple pie and enjoy the gift that keeps on giving 😆
LOVE that you created a desert for one! It's just me, and I'll waste food or eat too much if I cook a cake (or other!).
Beautiful! I think I could do this.
You are the Humphrey Bogart of your Honeycrisp Apple Tart.
Round-the-outside, round-the-outside! You HAVE to say it Chef John!
He really does!
this guy speaks in the standard structure of a story
Looks 🌸delish🌸
A Excellent Video.. Highly Recommended.. Thank You Very Much For Sharing..
Crisp is everything. Thank you, Chef! ❣️
That’s the most of any recipe I’ve seen CJ eat at the end -a good endorsement of the recipe 😉
I have been looking for this recipe for years! Thank you!
Awesomeness. Making this .. for breakfast!! First thing in the morning. Thanks! Sweet genius.
I love your content...also love that Kenji chimed in but WOW some of your subscribers are amazing!
Some really insightful commentary about the dough.
Sometimes this channel is a bit of a think tank.
Cheers!
Vanilla ice cream is good but soften it mix in some cinnamon or my favorite nutmeg to taste refreeze and try that with this.
The cutest personal tarte tatin!!!!!
Very cute..
Reminds me of a Jacques Pepin recipe. Simple and a little aprivo jam. His favorite. Thank you..
I love your Channel.
Thank you Chef for this cleverly constructed tart.. I’m ready to get out those ramekins!!
Such a perfect recipe for fall especially on a cool, sunny day when it's 65 F degrees! Since it is fall, I'm hoping for a recipe where the ole tappa, tappa and the ole shaka, shaka, AND around the outside, around the outside each make an appearance.
RIGHT‼️😂
So charming and perfect for autumn, you always bring us such delights to life
Chef John does it again! Great video!
*Grand Slam, Chef John. Thanks!*
Wow this looks so scrumptious and not too hard to pull off!
"If it doesn't fit, just for it"... the meaning of life. :)
This is great cuz everyone gets their own and everyone loves their own dessert I can't remember exactly what chef John says but I believe he says something great about tiny food
It makes you feel like a giant? I mean, that’s why I like it lol
Commercial puff pastry sheets are made with large sheeters. Because of the length of the sheets, they always fold and repress in the same direction ( versus rotating between folding steps - what would normally be a "turn"). This results in the gluten strands aligning enough to cause the pastry to go oblong once it starts puffing up (perpendicular to the direction of the threads of gluten).
I always forget how easy Chef John makes some of these recipes look. My hand slipped while peeling and apple and I peeled my finger instead; blood sweat and tears, let me tell ya. Turned out ok. CJ is still of one my favorite YT Chefs.
Along the same lines, while grating potatoes for potato pancakes (latkes), knuckle blood just adds that extra kick.
1:29 - most likely they've been rolled out too fast in the factory and frozen before they could restore tension created by rolling. So when they've been heated up in the oven - tension has been restored by deforming dough in direction perpendicular to the rolling direction.
These look simple and delicious!
BTW, the pastry shrinks slightly because the water content evaporates as heat is applied.
The oval shape is due to the uneven pokey pokey or pricky prickey application,thusly causing an unbalanced friction of the bearing surface of said puff pastry on the proper use of parchment paper.
Nerd
Smart. Practically a tarte tatin in flavour and technique but the presentation is amazing
Thank You ! Simply Perfection 🍎
One person serving? Perfect
Hey Chef John, congratulations on 4 million subscribers! 🎉🥳
Also go Giants! ☺️☺️
“And I use that time tested technique of where if it doesn’t fit just force it”
“Now we have our oval pegs in our round holes”
Chef John talks dirty
I have never laughed so hard while watching an apple pie recipe 😂 you are the best! Blessings from a Mexican girl trying to make one apple pie for myself 😋
Big fan here from Argentina! Thanx