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Neven's Christmas in Limerick Season 1 Episode 1
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00:00Highest standards. Verified at every stage.
00:05Hello and welcome to Limerick City, the location for my Christmas programmes this year.
00:10As usual, there's a lot to pack in, because as well as meeting interesting people and going to interesting places,
00:16I've got some new recipes for you, including a delicious glazed rack of pork and a no-bake hazelnut and chocolate tart.
00:23But first, I'm going to start with smoked salmon and crab meat galettes.
00:30So I'm going to show you a really quick and easy starter that you can have everything made ahead.
00:35And it's a smoked salmon and cream cheese galette.
00:38So these are the galettes. They're puff pastry.
00:40So what you do, you get your pastry, you roll it out.
00:42So it's the ready-rolled puff pastry.
00:43And then I'm using a saucer, so I'm getting a nice big kind of size for a galette.
00:48Put that on top and then using the knife, you cut around the circle.
00:51And then this is a cookie cutter, but I'm not using the sharp end, I'm using this end here.
00:55Press that on top and then you're going to egg wash it.
00:58So I've just used some egg yolk, a little bit of milk, and then what I do is sprinkle it with sesame seeds and poppy seeds.
01:03So that gives lovely texture, nice bit of colour there.
01:06So I'll lift that off and then what I did is that prick it with a fork.
01:10So you put them into the oven on parchment paper at 180 and they'll take about 15 to 17 minutes on their beautiful and golden brown.
01:16And this is what they look like.
01:18You can put them on a cooling rack, but I'm going to show you how to make the filling.
01:21So we're going to use some nice cream cheese.
01:23So this is an Irish cream cheese from Cologne Farm.
01:25Have it at room temperature.
01:27So just give that a nice little stir.
01:29So we're going to put in some lovely creme fraiche into this.
01:32Now lots of lovely herbs.
01:34So your chives first of all, just cut them as fine as you can.
01:38So in goes your chives.
01:40So some dill.
01:41You can use fennel too, but dill is great with fish.
01:44And then this goes in here too.
01:48Now, so we're going to grate some lemon.
01:53Now, so that's the lemon.
01:54We're going to put some lemon juice.
01:58Mix that all together.
01:59So I'm going to put in some beautiful Irish crab meat, which is gorgeous.
02:02And this is cooked.
02:03So I've got about 100 grams in there.
02:07So give this a really good mix.
02:09That's what it looks like.
02:11Now, so I'm going to bring this up another level.
02:13Just have some beautiful pickled red onion and cucumber.
02:17So dice them both.
02:18Keep the skin on.
02:19Remove the seeds from the cucumber.
02:21And then you cover up a little bit of vinegar.
02:22White wine vinegar.
02:23Touch of sugar.
02:24Some star anise.
02:25So about three spoonfuls of that.
02:27So there's a nice little bit of texture in that.
02:29So there is from the cucumber.
02:30And then we mix all this together.
02:32So that's it done.
02:33So that can be kept for a few days, which is perfect.
02:36Now, what we're ready to do is to serve up.
02:38So make sure these are cold.
02:39These are the galettes.
02:40So we'll get our plate.
02:41And then just give it a spoon.
02:42And then press.
02:43You kind of just see where I use the cutter.
02:46That's going to press down.
02:47Because I want to get as much of that nice cream cheese in there.
02:50So spoon that in.
02:51Now, we have our beautiful smoked Irish organic salmon.
02:56Room temperature is always nicer to eat it at.
02:57What I've done.
02:58So they come in little strips.
02:59And I've just rolled them.
03:00So I'm going to place three of these on top.
03:02And then we have some capers.
03:06Now, capers is something you either love or you don't like.
03:08You can definitely leave them out.
03:10So I've removed them from the brine.
03:12And they give lovely little bit of kind of acidity, sharpness.
03:15So about four or five of them is more than enough.
03:17And then we're going to serve this with some salad.
03:22Again, just dress it at the last minute.
03:24A little bit of nice olive oil here.
03:28And then a touch of balsamic vinegar.
03:30Or you can use a white wine vinegar or cider vinegar.
03:33As you wish.
03:34And I always like to put a little pinch of sea salt.
03:39Nice little pile of the salad.
03:40And the last thing about this is a little bit fresh herbs.
03:44Just some dill.
03:45Just over the top.
03:47But a lovely light starter.
03:48Let's make smoked salmon, crab and cream cheese galettes.
03:59Christmas is a very busy time for butchers up and down the country.
04:03And Limerick has one of the oldest butcher shops in Ireland.
04:06Established more than a century ago.
04:08Well, O'Connell's Butchers was established in 1919 by Paddy O'Connell and his son.
04:14As you can see here, we have two shops.
04:16We have our beef and lamb.
04:18And we have our pork shop.
04:20Back in 1919 and in the early 1900s, Limerick was synonymous with pork.
04:25Okay, yes.
04:26And had a big pork trade.
04:27We had four big bacon factories here in Limerick.
04:31So it was very unionized.
04:32So you could either really only have your pork shop or you could be a beef butcher shop.
04:38So Mr. O'Connell at the time when he opened up, he came up with the novel idea of having two doors into his shop.
04:45One for pork and one for beef and lamb.
04:48And I was looking, you know, at your pork shop, you know, all your kind of Limerick ham, of course, it's famous, isn't it?
04:53We're one of the very few producers left in Limerick that produce actually real Limerick ham.
04:58From start to finish, we brine, we cook, we slice and we sell.
05:03We cook and sell within 24, 48 hours.
05:07We have a recipe from the original pork factory O'Maras.
05:12Yes.
05:13We still have that recipe today and we still use it.
05:16Now, Christmas, as we know, is a very busy time.
05:20What are the customers looking for?
05:22You know, has it changed now, like, since you started being a butcher?
05:25When I started off first, there was no such thing as a crown of turkey or there was no such thing as a butterfly bone enrolled piece of turkey.
05:34You would sell a full turkey and maybe even most families would buy a 16 or an 18 pound turkey and a full ham and it would be cooked and used for the entire week.
05:45So no waste.
05:46No waste whatsoever.
05:47Now they would only buy maybe a smaller cut, a smaller full turkey if they want to be a traditional and a small full ham.
05:56A lot of the younger people would go for the turkey butterfly, which is the boneless turkey.
06:04It can be cut to the size and the same with what we call the horseshoe ham, which is the bone enrolled front of ham.
06:13And again, you can cut it to size and it only does for your two or three days for Christmas.
06:18When I saw the pork shop, there was some sliced kind of red meat, like it looked like beetroot in it.
06:23Oh, is that brawn?
06:23That's limerick brawn, yes.
06:25Yes, it was originally made from anything that was left over from the pig inside the factory and it was salted and made.
06:34And then they added a beetroot extract to give it that real red colour that you see there now.
06:41Limerick is steeped in history where pork and bacon is concerned.
06:46Well, Anton, it's been absolutely brilliant to visit the shop because I see all the awards.
06:50Congratulations to you and your team.
06:51Thank you very much indeed.
06:52And a very happy Christmas to you.
06:57Roast pork is a delicious meat to enjoy over the festive season.
07:01And what I'm going to cook is a beautiful rack of pork.
07:04So this is French trimmed.
07:05This is our quality assured Irish pork.
07:07It's a beautiful cut.
07:08Really tender.
07:09On the bone gives so much flavour and it's really succulent.
07:12So it's already trimmed.
07:13So it is scored a little bit of the fat and the chine bone is removed.
07:16So that makes it really easy to carve.
07:18So I have some vegetables, a little bit of celery, onion like that.
07:22We're going to put in some apple because apple works really well with pork.
07:25And then you slice them.
07:28So just sprinkle them all over around the roasted tray.
07:32We're going to put in some marmalade.
07:34One of my favourite vinegars, balsamic vinegar.
07:37And then we have some cloves.
07:38You're going to mix this all together.
07:42So using a pastry brush, we're going to brush this all over.
07:45So I'm kind of dabbing it on now on top.
07:48Some water just around.
07:49It's going to keep it kind of nice, keep it really, really moist.
07:53This is a good tip.
07:54Some parchment paper just on top of that there.
07:58And there's a reason why when we put the tinfoil on, it's going to stop it from sticking.
08:02So we have some tinfoil, two sheets, and kind of crunch this all up here.
08:08Cut like this will take between an hour and 20, an hour and 30 minutes, 180, and that's in a fan oven.
08:15I'm going to pop this in now.
08:24Now my tip for this Christmas is make a head gravy.
08:27So the start, first of all, is our beautiful chicken wings, which we've just roasted a little bit of oil, salt and pepper on parchment paper.
08:34They're in there for nearly an hour.
08:36Over here to our saucepan.
08:37So we have some celery, onion, we have some carrot in there, and they're kind of caramelized, so they're nice and brown.
08:44Now that takes a good 25 minutes to do that.
08:47So some fresh herbs, and just tear the bay leaf, just two or three bay leaves, into this.
08:52And then we have our rosemary, and then some fresh thyme.
08:56So stalks and all, don't worry about chopping it, just rip it in there.
08:59So with our chicken wings, we're going to pop this in.
09:01Now to give that a mix there, so you can see all those lovely colours and flavours, you can smell the herbs now, and that's what's crackling there.
09:12So we're going to deglaze with Madeira.
09:13I love this in a gravy.
09:15So it's a fortified wine, you could use pork, but I do prefer Madeira.
09:18So I'm going to deglaze it, it's going to be a little bit noisy.
09:20So a nice red wine into this.
09:30Now we're going to bring this to the boil, and we're going to start to thicken it with a little bit of flour.
09:34So just have some plain flour here, just kind of sprinkle this in.
09:37So that's what it looks like there.
09:38You can see all that lovely sediment.
09:40So the base for this then is just some boiling water.
09:43Bring it to the boil, and then let this simmer for a good hour.
09:47So you're going to extract as much flavour from those chicken wings.
09:52So I have one already done here, I'm going to show you.
09:55So we've let that, and see the way it's just totally broken down?
09:58What we do is we pass it and squeeze all that lovely sediment through a sieve.
10:03So this is, I'll just show you the consistency of this.
10:07So you're getting all those lovely juices here, and this can be cooled down, put into your fridge or freezer,
10:13can be done a week or two ahead.
10:14So that's my make-ahead gravy.
10:15Now I've taken my pork out of the oven, and it's been resting,
10:18and you've got to rest it for a good 15-20 minutes to relax the meat.
10:21That's really, really important.
10:23While that was cooking, I kept brushing it with that lovely glaze two or three times,
10:27and that's it there.
10:28It's a glorious cut.
10:29So I'm going to put that in the centre of the dish here.
10:32Roasties.
10:33We all love roasties at Christmas, and them for our make-ahead gravy.
10:37You could put in the lovely juices from your roast pork.
10:40Nice big jug of this.
10:41And that's our make-ahead gravy.
10:44That, I hope, is going to be a great tip.
10:45I hope this is going to be a delicious cut that you and your family will enjoy this Christmas.
10:50That's my beautiful Irish pork.
10:51Enjoy it with these lovely vegetables, and happy Christmas.
10:54This Christmas, choose food with the Board B equality mark for the highest standards, verified at every stage.
11:14Over the years, I've cooked the Christmas turkey in so many different ways,
11:17but this year, I think I've got the easiest way of cooking it yet,
11:20and it's my butter-based turkey breast.
11:22Crush some garlic.
11:26Add this to the butter.
11:27Make sure your butter is at room temperature.
11:30This makes the spreading of the butter over the meat much easier.
11:33And grate in the zest of an orange.
11:35Pick some thyme leaves, and add in some chopped parsley.
11:39Mix all the ingredients together completely.
11:42Spread the butter in a thick layer all over the skin, and make sure the skin is dry.
11:46A small palate life is very helpful for this, but a regular knife or a spoon will work well.
11:53You'll see that the turkey is sitting on the trivet, and I've lined the bacon tray with some greaseproof paper,
11:58which makes the washing up a lot easier.
12:01Cover the turkey with pieces of quality-assured streaky bacon.
12:04I prefer smoked bacon here, and drizzle generously with olive oil.
12:09Be generous, too, with salt and pepper.
12:12Finally, add some cold water to the tray, and this will create steam, which will be trapped by the tinfoil.
12:18Place it over the turkey, tucking it in all around the edges.
12:20Place the turkey in an oven preheated 180 degrees.
12:26The time it takes to cook will depend, of course, on the weight.
12:29And don't forget to keep baste every 15 to 20 minutes.
12:32When it's cooked, leave it to rest before carving, and serve it with whatever vegetables or sides you like.
12:40There's a good chance that you may have left over turkey and ham,
12:43so here's a very easy recipe to use up that delicious meat.
12:46Melt some butter in a large pan.
12:51When it starts to foam, stir in some finely chopped leeks.
12:54Make sure that the leeks are completely coated in the butter.
12:58When these are softened a bit, you're not looking for colour.
13:01Add some chopped spring onion, and again, coat these with the butter.
13:04Crush some garlic, stir this in, and add some thyme leaves.
13:10Sprinkle in some flour, and it's important to cook this out,
13:13so keep stirring, so you'll see it turn into, like, a sandy texture.
13:18Add some chicken stock, a little bit at a time, and keep stirring.
13:22You want a really smooth sauce that thickens the gratin to the consistency that you prefer.
13:29Some people prefer a thick sauce, others prefer a slightly runnier sauce.
13:33When the sauce has been made, add in some mustard, cream, grated cheddar cheese, chopped parsley, sea salt, and fresh to ground pepper.
13:43Stir it all together thoroughly.
13:46Cut the leftover turkey and ham into similar size pieces.
13:49Add this to the sauce, mixing everything together before you place it into an ovenproof dish.
13:55Adding chopped parsley to breadcrumbs gives this some extra colour and flavour.
13:59Sprinkle this over the creamy turkey and ham mixture, and cook it in the oven,
14:04until the breadcrumbs have turned golden brown, and the sauce is bubbling around the edges.
14:09Serve this with a big bowl of green vegetables, and enjoy this very seasonal dish,
14:14which is really straightforward to make.
14:15If you're interested in food, you can't come to Limerick without visiting the historic milk market.
14:25It's not a full trading day today, as the stallholders are getting ready for Christmas.
14:29But I'm going to have a chat with the markets manager, David Fitzgerald.
14:32David, it's lovely to see you, and I know it's a Thursday, and you've opened a specialty for us, so thank you so much.
14:39No, not at all, Nevin, and we're delighted to have you down.
14:41Today will be a kind of a prep day for a lot of the traders.
14:43We have about 10 shops and traders here today, but on a Saturday, you could have 80 traders inside, another 45 outside.
14:49So it's like a real beehive here on a Saturday, and that's the real kind of showcase day.
14:53So right behind us here, we've got Bon Appétit, run by Sebastian and Kasia.
14:58They're a couple that have run that business for over 20 years, started out on a little table,
15:01and they make the most wonderful crepes at this side of the country.
15:05So they're a real top-class operator.
15:08They're neighboured in Wild Irish Chocolates, Patricia.
15:10She's been in business here over 20 years, again, starting out on a little table.
15:14That's a common team doing some of the best artisan chocolates in the business.
15:17And then around the periphery, you'll find some of the best bakers, cafes, restaurants,
15:21vintage clothes, crafts, and just a wonderful range of people that have a real passion for their product.
15:28And within the market on a Saturday, you could have Farmers Market Traders with their produce,
15:32freshly grown.
15:33You could have people that have added value products.
15:35They've made cheeses or breads or dips.
15:38As well as all the food, we've a wonderful young trader called Fanon Coughlin over in the corner here with Reece Thorey.
15:42He's got some amazing handcrafted products.
15:45Flying Cheese Grocer and Grill.
15:47There's a wonderful range of local artisan Limerick products as well.
15:50It kind of gives you a little bit of flavour of what's on show on a Saturday because it's a kind of a grocery shop as well.
15:54Great.
15:54I'm looking forward to that.
15:55And I want to wish you a very happy Christmas.
15:57I'm earning a happy return.
16:05David, it's lovely to meet you and a lovely chat with David.
16:08And he told me that you're one of the longest tenants here in the milk market.
16:10I am.
16:11I've been here 11 years this month, actually.
16:14I took over an existing cheese stall outside and they used to specialise actually in bringing in continental cheeses.
16:21But I've switched that around now and we have a huge selection of Irish cheeses.
16:26Yeah, I see that.
16:26Yeah.
16:27And of course, a Christmas cheese is very popular, isn't it?
16:29For the day after, it's a big thing now.
16:31You know, everybody's had enough of their turkey and their ham, so they want to try something different that day.
16:36Yeah, so very popular.
16:38I know we're talking about cheese, but I'm looking at lots of other local produce.
16:41You have your local apple juice.
16:43You know, you have something from Dunning all over there.
16:45It's fabulous.
16:45It's atty Flynn out in Limerick, huge orchards.
16:48Yeah, that's beautiful, award-winning apple juice.
16:51On the cheeses, though, we have, like, locally, we have the crackle cheese just made literally 10 minutes from here.
16:57Lovely sheep's cheese.
16:58I've been going for over 30 years.
17:00Fantastic cheese.
17:01Why do people love shopping in the market?
17:03They love your local fresh produce, like the local cheeses, but it's a huge social thing.
17:10So people meet friends here.
17:11You'll see them just bumping into people casually, have a cup of coffee, and you get the great service because you're meeting the producers as well.
17:18You're meeting the people that make the products.
17:20The noise here is fantastic.
17:22The atmosphere is fantastic.
17:24So from 9 o'clock in the morning, it's absolutely heaving.
17:27So especially at Christmas, you have people coming in here at 7, half 7, to try and get ahead of the crowds.
17:33Yeah, it's fantastic.
17:34Well, I really hope you have a busy Christmas, and thank you, and wish you and your team a very, very happy Christmas.
17:39Thanks very much.
17:44Chocolate and hazelnut is a great combination, and this chocolate tart is so easy.
17:48So first thing we're going to do, water goes into the pot, and then glucose.
17:52So this is some liquid glucose.
17:54We're going to give you a nice, clear caramel.
17:55Now, if you can't get liquid glucose, powder glucose, and you can actually make it without, but sometimes it can crystallise.
18:02So I'm going to use this whisk here.
18:04It just makes it easier to mix it, and then in goes our caster sugar.
18:11Now, you'll see this change.
18:12I'm picking a nice, wide saucepan for this.
18:15As you can see, this is on full heat now.
18:16Don't put a lid on it.
18:17Let it reduce.
18:18Let's talk about our chocolate.
18:20So we're using some really good coverage of chocolate.
18:22Two bars of the dark, 70%, and then we have milk chocolate.
18:25See the different colours?
18:26We have some butter in there, too, and we're just melting this.
18:29You're going to stir this all together.
18:31This is from a chocolate producer in Canton.
18:34Oignes chocolate's a really, really good quality.
18:36So this is a hazelnut and white chocolate spread.
18:39Look at that.
18:40So I'm not going to waste that.
18:41I'm going to use that in a moment.
18:42Just going to give that a stir.
18:45See how silky that is.
18:46That's gorgeous.
18:48Now, so what I'm going to do, we're going to make what we call a ganache.
18:52Your chocolate is melted.
18:53You've your butter in there.
18:54With some nice double cream.
18:55The hot cream goes into your chocolate.
18:57Pour that all in.
18:59Now, the easiest way that I've learned to make this, just a wee stick blender.
19:07Oh, yes, look at that.
19:09So for the base for this, we've blended some shortbread.
19:13So just shortbread like this in the food processor.
19:14You know, like if you're making a cheesecake, just blend this a little bit of butter.
19:18So the recipe is on your screen now.
19:20You can look that up.
19:21What are we going to do with the rest of the hazelnut sprayer?
19:22We're going to put this all over the base.
19:25And then with the back of the spoon, you're just going to go right to the edge.
19:30Now, for our lovely ganache, this goes all over.
19:34Just with the spatula, you go right to the edge.
19:37That'll probably set in about three to four hours in the fridge.
19:39So I'll move that out of the way.
19:43Now for our caramel.
19:45So we have, you can see the way it's changing colour.
19:49So that's ready now for the orange juice to go in.
19:51That's going to be the first citrus fruit.
19:53So watch this.
19:55Be careful.
19:55Just reduce the heat a little bit.
19:59And you'll see it kind of sets.
20:01You think, oh my God, I've done something wrong.
20:03No, you haven't.
20:04So just whisk that there for a minute or two.
20:08What I like to add into it is some vanilla.
20:10So you could use vanilla extract.
20:12This is the full vanilla pot.
20:13We're going to split this down the centre.
20:15And then that's all those lovely seeds.
20:18And that goes in here.
20:19Now with the skin, that's going to go in there too.
20:23You're just going to whisk this.
20:26So when this has cooled down, I'll remove the vanilla skin.
20:30To let that bubble away there.
20:32Now we're going to put in our lovely clementines and limes.
20:35The full lime, just cut it in half and just juice it in there.
20:39Clementines.
20:40When this cools down, it's going to be like a honey consistency.
20:43And that's it done.
20:45So that's the caramel ready.
20:46What I've done is just strain it and let it cool completely.
20:50Now when I'm serving this, I like to take this out about 30 minutes before we actually cut it up and decorate it.
20:55But we're going to finish it off with some Amoretti little biscuits.
20:59Heat your knife.
21:01And then we're going to just cut it.
21:02So go right into the centre.
21:05You can hear that kind of crunch.
21:09Sea salt works really well.
21:11And this is some Ackles sea salt.
21:13Creme fraiche.
21:14Just over to the side.
21:15And then the last thing.
21:16I don't drizzle over the tart.
21:18I just drizzle just to the side.
21:20That caramel.
21:22I really love the combination of the hazelnut and the chocolates.
21:25Finished with the Amoretti biscuits.
21:26And that little bit of sea salt.
21:27And then that lovely citrus caramel.
21:29I hope you enjoy this recipe.
21:31It's really delicious.
21:32One of my favourite parts of making these festive programmes is hearing the Christmas carols.
21:43And I'm looking forward to hearing the Encore Chamber Choir performing tonight at St. Mary's Cathedral.
21:50Earlier today, I visited the cathedral to meet the very Reverend Niall Sloan.
21:54You're very welcome, Nevan, to St. Mary's.
21:59The oldest building in the city, yes.
22:01Founded by King Donal, 1168 is a cathedral.
22:04But it predates that in that the Vikings, when they established the city of Limerick in 922, had this as their city hall.
22:10It eventually evolved into the Royal Palace for the Kings of Munster.
22:15And 1168, King Donal gifted it to the church.
22:18So it's been a place of worship since 1168.
22:21But we like to think that the feasting, as part of what we do here, whether it's over coffee after Sunday morning or around the table at the Eucharist, that echoes back to its historic foundations.
22:33You mentioned feasting.
22:34And I know you were telling me that you do gala dinners here.
22:36We do.
22:36Throughout the year, as supporting our income and our mission, our ministry, we have events here, corporate events throughout the year.
22:43And it very much supports what we do as a cathedral to the city and beyond.
22:48And like how many people could you have at an event like that now?
22:50So at a gala dinner, we can accommodate up to 250.
22:53But we have other events throughout the year, which hospitality, whether it's lecture, talks, recitals, concerts, musical events.
23:00And again, hospitality will be a key element to that for us.
23:03Now, I know Christmas is a very, very busy and special time here in the cathedral, but you're also very, very well known for the bell ringing.
23:10So, yes, on New Year's Eve, the bells ring out, welcoming in a new year and people congregate outside in the grounds of the cathedral, along with St. Mary's Prize Band ringing in the new year.
23:20We have a team of ringers.
23:21There must be great excitement and buzz here.
23:24Absolutely.
23:24And just when you're waiting those few seconds before the bell to toll, it's really, it's electric, the atmosphere.
23:30Well, Lila, I want to wish you a very happy Christmas.
23:31You're a fellow Calverman, aren't you, like myself?
23:33Yeah, absolutely.
23:34You're great.
23:34And thank you so much for your time.
23:36Not all.
23:36Happy Christmas to you.
23:37I'm delighted to end tonight's programme with a Christmas carol, sung by the Encore Chamber Choir, and I look forward to seeing you next time for the next episode of Neville's Christmas in Nimerick.
23:52While I sing of beauty's treasure
23:56Fa-la-la-la-la-la, fa-la-la-la
23:59Fa-la-la-la-la, fa-la-la-la
24:29This Christmas, choose food with the Board B Equality mark for the highest standards, verified at every stage.
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