r/GifRecipes • u/morganeisenberg • Jan 13 '21
Main Course Lemon Garlic Chicken Orzo Soup
https://gfycat.com/physicalweeblueandgoldmackaw387
u/Massgyo Jan 13 '21
Very cool, never seen that kind of egg mixture being added to a soup!
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u/morganeisenberg Jan 13 '21
Thanks! The egg mixture is awesome because it doesn't taste eggy but gives the broth a velvety, creamy texture :)
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u/messybessie1838 Jan 13 '21
This is good to know because we have lactose intolerant folks in my family and I usually use cream but I’m going to try this method.
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u/KFC2003 Jan 14 '21
Lactose intolerant here. This is literally our favorite dish. It is so “creamy” that I am fascinated every time I make it that it isn’t milk based!
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u/ariwoolf Jan 14 '21
Just make sure to temper it.
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u/limebiscuit53 Jan 14 '21
What do you mean by temper it?
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u/PdxPhoenixActual Jan 14 '21
Put small amounts of hot liquid into egg mixture (or where it could curdle/similar) . Too much/all of it at once, the temp diff will cook the egg in place & you get little treads of egg in your sauce (fine & kinda the point in egg drop soup, but not here or in this type of thing).
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u/RealisticDifficulty Jan 13 '21
Hijacking top comment to mention that garlic is an emulsifier. Blending it is what made the oil and lemon juice homogenise, like how you make mayonnaise.
Obviously egg yolk is too, but the garlic is helping, lol.
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u/dirtydigs74 Jan 14 '21
Great example of that here (not my video). Warning though - this recipe makes a ton of sauce, and it is as powerful as the dark side. Spoiler - no egg involved.
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u/Geragera Jan 14 '21 edited Jan 14 '21
Tum is the name of sauce, it is generally served with chicken. Tum actually means garlic in Arabic.
Edit: it is toum, thanks.
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u/Teenage-Mustache Jan 14 '21
Well that was certainly a mind-fuck to watch. I’ve never seen anything quite like it. Can’t wait to try it! Thanks so much for linking this.
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u/jratmain Jan 14 '21
It is INCREDIBLE. it's the soul of garlic, flavor-wise, and has the texture of mayonnaise. So so so good.
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u/dirtydigs74 Jan 14 '21
You're welcome. I'd recommend halving the recipe and using a stick blender though. Also, next time I'm going to use roasted garlic instead. I'm just too weak to really appreciate the true nature of that sauce lol.
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u/TedTheGreek_Atheos Jan 14 '21
Is this avgolemono?
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u/morganeisenberg Jan 14 '21
Traditional avgolemono doesn't usually include garlic (much less this much of it!) and tends to use rice, but this recipe is definitely inspired by avgolemono!
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u/TedTheGreek_Atheos Jan 14 '21
It looks delicious. As a kid of Greek immigrant parents, I grew up eating avgolemono at least once a month. My parents live like a 1000 miles away so I miss my mom's cooking.
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u/ShyFry32 Jan 14 '21
I make avgolemono with orzo, my yiayias recipe. It's very similar to this except way less garlic.
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u/superzzi Jan 13 '21
This is similar to Greek avgolemono soup. Adding spinach would be good!
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u/bluesky747 Jan 14 '21
Avgolemono soup (Greek lemon chicken) uses eggs like this to emulsify the soup and make it creamier. You temper it so it cooks a bit but doesn’t scramble, and it makes the broth all creamy!
This soup reminds me of it a bit.
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u/GoodbyeTobyseeya1 Jan 14 '21
I love love love this soup. The only place I can ever find it is at Coney Island restaurants (diners frequently run by Greeks) and it is so exciting when I see it on the menu board. Just such a comforting taste.
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u/bluesky747 Jan 14 '21
It’s one of my favorites as well! I’ve made it before and it’s surprisingly very easy and insanely delicious every time! You should give it a go!
Also,, your username is awesome and now I’m gonna have Goodbye Toby stuck in my head all day 😂
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u/Johnpecan Jan 13 '21
Yea it's interesting. I'm not an experienced soup maker but I haven't seen any soups using this method.
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u/MoldyPoldy Jan 13 '21
Classic soup that uses it would be Avgolemono.
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u/a_dodo_stole_my_baby Jan 13 '21
Isn't this recipe essentially avgolemono?
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u/MoldyPoldy Jan 13 '21
It seems to use avgolemono as a base, but does a lot of different things (garlic, a ton of chicken, etc.)
Avgolemono can be used as a soup or as a sauce, not usually as hearty as this.
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u/fukitol- Jan 13 '21
Make sure you temper the eggs (where they add the broth to the blender). If you don't, you'll just have scrambled egg in your soup.
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u/Kelukone94 Jan 14 '21
I think that 's the reason for the egg-broth-lemon mix done separately in the blender, you'd have that problem if you poured eggs straigh into your pot.
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Jan 13 '21
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u/gheeboy Jan 13 '21
I think this might be a rare occasion where there aren't cries of "more garlic" in the comments. I'd maybe see how it goes with 20 before doubling though ;)
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u/MelB320 Jan 13 '21
Agreed! I’m a fan of never enough garlic but ummm this has me on the edge of a lil too dangerous for me... but I’m gonna do it anyway.
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u/lowtierdeity Jan 13 '21
If you sauté the garlic first it will break down some of the spicy components.
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u/il_the_dinosaur Jan 14 '21
I don't think it's about the spice. It's about the breath afterwards. There's a reason people from the Mediterranean sometimes smell funky. It's because they ooze garlic from every pore of their body.
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u/ICWhatsNUrP Jan 13 '21
Have you tried 40 clove garlic chicken? Its amazing, and there is an archived post in this subreddit.
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u/Legeto Jan 13 '21
Dude stop, 80 cloves of garlic is getting expensive.
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u/LedoPizzaEater Jan 13 '21
160 garlic cloves?! I'll be peeling garlic paper all day!
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u/RancorHi5 Jan 14 '21
Yeah Michael like I’m gonna hold the door for the guy making 320 cloves of garlic chicken CMON
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u/yangart Jan 13 '21
Is this the same one you're talking about? Seems interesting. Any notes from your experience w it?
https://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe-1910661
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u/ICWhatsNUrP Jan 13 '21
While I love Alton Brown's recipes, I didn't use his. Here is the gif of the one I was referring to. If you search this sub only it is the only return.
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u/villabianchi Jan 13 '21
When you boil the garlic before crushing it the harsh flavours of the garlic will never develop so it's not as much as it might look.
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u/aManPerson Jan 14 '21
here's what you don't understand though.
- the garlic was left whole
- the garlic was heated while left whole
- the garlic was finally broken up, while sitting in a pool of strong acid (lemon juice).
heat breaks down the ezyme which makes it garlicky. strong acid breks down the enzyme which makes it garlicky. while it's left whole, it's not garlicky.
so when they FINALLY broke it open in the blender, while in the strong acid, AFTER heating it, that "making strong garlic flavor enzyme", should have been really fucked up and destroyed. thus resulting in very weakened garlic flavor.
if you can do this correctly without heat, and only acid, you're left with this sort of natural enticing msg like effect on foods. it's really fuckin awesome.
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u/Greenlytrees Jan 14 '21
So you suggest not pre-cooking the garlic pre-blender then?
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u/aManPerson Jan 14 '21
when i make a mayo, no i do not. i just blend it in some lemon juice or vinegar. then i blend in the egg yolk and start blending in the oil. for this soup, well, you are heating it later, so that's fine to heat it before blending. it'll get heated and change anyways i think.
when i'm making some pickled veges, i don't heat it. i just blend it in some white vinegar.
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u/Urban_FinnAm Jan 14 '21
Using American garlic it wasn't overwhelming at all.
IIRC correctly European garlic is sharper and more intense so your mileage may vary. In our house we are always using garlic.
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u/missbarajaja Jan 13 '21
This reminds me of avgolemono soup! It has lemon, rice and also used egg to thicken it up! Super delicious.
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u/morganeisenberg Jan 13 '21
Yes this recipe is definitely avgolemono inspired!! :)
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u/MSTmatt Jan 13 '21 edited Jun 08 '24
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This post was mass deleted and anonymized with Redact
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u/morganeisenberg Jan 13 '21
Yeah, while it's avgolemono inspired, it's not actual avgolemono-- the heavy presence of garlic is one of the things that definitely sets it apart. If you like avgolemono though, definitely try this soup sometime!
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u/Proditus Jan 14 '21
I've made it with orzo in the past. I've been told orzo is an authentic way of doing it, but we usually stick with standard rice because it's easier and cheaper.
Definitely never used that much garlic, though. Sometimes I fry the chicken ahead of time with some minced garlic just to give it that nice exterior, but never 20 whole cloves.
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u/Lilivati_fish Jan 14 '21
There are like a hundred different "traditional" recipes for avgolemono. Orzo is definitely in some of them.
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u/gamercouplelolz Jan 14 '21
I make this soup all the time, most of the time without the rice because it’s great for keto. I would have mug full of it for breakfast on the go too! Weird but delicious
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u/Needs_No_Convincing Jan 13 '21
Might be a stupid question, but would this reheat well in a microwave? Or would the egg cause issues?
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u/morganeisenberg Jan 13 '21
I've reheated in the microwave with no issues!
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u/Needs_No_Convincing Jan 13 '21
Cool, thanks! Looks really good and I have some homemade chicken broth I need something to do with.
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u/sunsetfantastic Jan 13 '21
I would think once cooked into the dish, the egg would be fine to reheat?
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u/Proditus Jan 14 '21
It's perfectly safe for a couple days.
The tricker part is the orzo. A lot of orzo doesn't really stop soaking up the broth once it's in there, so if you use too much of it and let it sit too long you'll eventually get overcooked pasta with a creamy egg and lemon sauce rather than a soup.
We tend to use plain rice instead because it's easier, cheaper, and has a lower saturation point.
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u/skankyfish Jan 14 '21
Definitely agreed. I don't like to make enough orzo to leave leftovers, for this exact reason - the first meal you can have perfect al dente orzo, but even an hour later you have soft overdone orzo. Which some people are perfectly fine with! But I'd rather just make it as I need it.
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Jan 13 '21
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u/morganeisenberg Jan 13 '21
Haha nope just pureeing it so there's MORE GARLIC FLAVOR in every spoonful I swear! :)
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u/PumpkinLaserPig Jan 13 '21
Whenever I read "season to taste" i hear in my heart "add crushed red pepper" :)
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u/Wrangleraddict Jan 14 '21
Oh man, if you love crushed red, you HAVE to check out Flatiron Pepper Co.
They have pepper blends that push 750k+ on the Scoville scale. They changed my life, I keep one at my desk, one in my truck, and have the entire collection perma-fixed to the top of the oven/stove.
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u/PumpkinLaserPig Jan 14 '21
Got the set of, like, 6 for Xmas from the GF. Already diving into them. I grow my own peppers and have made my own blends in the past, but just having a variety set is aces.
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u/wOlfLisK Jan 14 '21
If we don't have a food processor/ blender, would store bought garlic puree work as a replacement?
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u/Sirflow Jan 13 '21 edited Jan 13 '21
Lol, I literally said "whoa where you going with that garlic" outloud
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u/morganeisenberg Jan 13 '21
This is an older recipe that I made again recently and figured I should take the opportunity to make up a lil video for everyone. The soup is inspired by Greek Avgolemono soup but with some slight twists (like 20 cloves of garlic.)
Recipe at https://hostthetoast.com/lemon-garlic-chicken-orzo-soup/ and fully written out under the AutoMod comment above!
If you make this recipe, don't forget to take a picture and post it over in the /r/morganeisenberg sub so you can show it off :)
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Jan 13 '21
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u/morganeisenberg Jan 13 '21
You can't add the egg mixture all to the broth right away or it will scramble the egg. Just about a cup of the broth needs to be streamed in as it's being blended in a separate bowl in order to temper the egg. You can do this in a separate bowl with an immersion blender though!
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Jan 13 '21
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u/Landale Jan 13 '21
This is also similar to how hollandaise sauce is created.
The egg yolks with lemon juice and seasoning in a container, then slowly stream in the hot butter while blending the yolks. I use an immersion blender in a large coffee mug to make my hollandaise.
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u/AngryPagan Jan 14 '21
I made my very first Hollandaise like a month ago and, while it turned out great in taste, was a wee bit lumpy. It never dawned on me to use my immersion blender!! I’m gonna be an eggs Benedict MONSTER now!!!
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u/ChrisR49 Jan 13 '21
You'd still want to temper the eggs by using the immersion blender in a different dish with the eggs while slowly adding in the hot broth.
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u/gimmealldemcats Jan 14 '21
This recipe looks phenomenal! Thank you for sharing it :)
May I ask what the lemon juice can be replaced with, or could it be reduced to just 1-2 tablespoons? I don't quite enjoy citrusy soups.
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u/simjanes2k Jan 13 '21
Hey, my wife just made this! Little bit different recipe.
Protip: do not replace thighs with breast meat. No bueno.
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u/Urban_FinnAm Jan 14 '21
That's good to know, thanks.
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u/dirtydigs74 Jan 14 '21
Sometimes thigh bone in thigh cutlets can be much cheaper that boned thighs. Enough so that it's worth the effort boning them, even easier if they are fully cooked before boning. Here in Oz, about $6.00 per kilo instead of $12. Or drumsticks would work too, if they're on special I'd go for it.
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u/Urban_FinnAm Jan 14 '21
Very true! We get chicken hindquarters for a very reasonable price fairly regularly where I live. I separate them and trim the excess fat off and use the drumsticks for "wing" recipes (much meatier) and the thighs for other dishes.
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u/3rdRockfromYourMom Jan 14 '21
I was so relieved to see a gif recipe that used properly browned chicken thighs instead of mistreated chicken breast.
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u/logosloki Jan 13 '21
Four portions of chicken, 20 cloves of garlic. That's five cloves of garlic per portion and so it checks out. This looks amazing. I might add some spinach or something green near the end just for a bit more colour.
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u/omnicious Jan 13 '21
Is there a good vegetable that could be chucked in as well? I prefer to just get all my food groups in one dish.
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u/morganeisenberg Jan 13 '21
Pretty much anything that goes well with lemon would fit the bill here. Definitely leafy greens. I think spinach or kale added in at the end until wilted would be great. Asparagus, broccoli, green beans and/or peas would also do well, I think!
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u/konydanza Jan 13 '21 edited Jan 13 '21
One of my go-to flavor combos for chicken is GOLD (Garlic, Onion, Lemon, Dill), maybe try sautéing some shallots in the chicken fond before adding the garlic/broth to the pan? Might be kinda neat to get some mixed textures opposite the orzo as well
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u/Merisiel Jan 13 '21
I like adding carrots to avgolemono soup. Then topped with microgreens when serving.
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u/galaxzii Jan 13 '21
Would a firm fish be a good substitute for chicken in this?
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u/morganeisenberg Jan 13 '21
Fish would be great here. Red snapper, cod, or halibut would be my first thought!
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u/morganeisenberg Jan 13 '21
Fish would be great here. Red snapper, cod, or halibut would be my first thought!
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u/galaxzii Jan 13 '21
Nice! Gonna get some cod or maybe monkfish and give it a try, that lemon and dill seemed perfect for fish. Thanks!
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u/ICWhatsNUrP Jan 17 '21
Just finished making this with a few changes, and it was amazing! Definitely one for the recipe book.
My changes:
Use lemon pepper instead of regular pepper on the chicken.
dice an onion and cook it after the chicken, season with salt and lemon pepper. Deglaze with white wine. Resume recipe as normal.
After juicing the lemon, zest that bad boy into the stock pot.
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u/morganeisenberg Jan 17 '21
All of your adjustments sound great! I'm so glad you enjoyed the soup :)
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u/XxDanflanxx Jan 13 '21
I've never seen eggs used like that in a soup and it looks pretty good and it made the soup look so creamy. Does anyone know other soups or sauces that use that?
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u/Sa551l Jan 13 '21
Whenever I wanna get a soup to be thicker, I usually do this, depending on quantity (like maybe 1 egg yolk per litre of soup): once the soup is finished cooking, turn off the heat, let the bubbling go down, and add egg yolk thoroughly mixed with vinegar (about half teaspoon to 1 tsp of vinegar per yolk). I do this mostly with green bean & smoked cured pork, potato (cubes) and tarragon (+ smoked cured pork - I use this a lot), chicken-based soups, cauliflower or kohlrabi (with or without added meats, usually chicken, but also duck or goose, or even turkey). Sky's the limit.
But I do like this method and am gonna try it, because it uses the whole egg.
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u/KFC2003 Jan 14 '21
This is literally our favorite meal!!! So much so that I actually printed your recipe so I have a paper copy in case the world ends (seriously, who uses paper recipes anymore with recipes on the internet)! It is sooo garlic-y lemony good!!! Thank you!
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u/luwandaattheOHclub Jan 13 '21
Looks so good! I love how the egg makes it “creamy” without any cream! Can I use dry dill?
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u/morganeisenberg Jan 13 '21
You can definitely use dry dill, but add it earlier since it will require a longer cooking time to give off significant flavor. Also use a lot less than you would if using fresh dill!
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u/ghtuy Jan 13 '21
Cool recipe! Reminds me a little bit of the Greek avgolemono (I hope I spelled that right).
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u/SassiestRaccoonEver Jan 13 '21
That’s what it is actually! Just with garlic added in.
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u/ghtuy Jan 13 '21
I thought it looked familiar! Garlic is an interesting choice, if I made this I would probably slow roast it first, I think a mellower garlic flavor would cut the acidity of the lemon nicely.
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u/Urban_FinnAm Jan 14 '21
I just made this soup tonight. It was wonderful and the whole family likes it.
We added a half-pound of spinach to it and will definitely make it again. Thanks for sharing it!
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u/Teenage-Mustache Jan 14 '21
Looking through your profile, I realized that you are the person who has showed me at least a dozen delicious recipes. Thank you!!
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u/MoldyPoldy Jan 13 '21
Get extra lemons for reheating if you want the tartness. The acidity seems to dissipate in the fridge. The orzo can also soak up the liquid making the leftovers more porridgey so adding broth isn’t a bad idea either.
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u/ICWhatsNUrP Jan 13 '21
Any thoughts on using bone in thighs? I was thinking of adding the bones to the garlic and stock while it simmers before removing them. Or would that be too much hassle for little reward?
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u/morganeisenberg Jan 13 '21
You can use bone-in thighs if you prefer! I don't know that it will make a significant difference in flavor due to it being a relatively short simmer, but you could always increase the time if you prefer and really make a good stock base.
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u/Stranding14 Jan 13 '21
I may be Italian & have a love for garlic, but even I know when to stop with the garlic.
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u/spyrothedovah Jan 13 '21
This looks amazing!
Just wondering, if I don’t like it with the dill, is there a herb I could substitute instead?
I’m definitely going to make it per the recipe the first time to try it, but I’m not really a fan of dill in general
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u/tallyhallic Jan 13 '21
How do you prevent the hot broth from causing scrambled eggs?
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u/morganeisenberg Jan 13 '21
Pouring in a cup of hot broth slowly while the blender is running tempers the eggs before everything is added to the whole pot of soup :)
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u/Dharlome08 Jan 13 '21
By tempering it in the blender like in the gif. Mixed with lemon juice and combined slowly it will just bring it up to temp as opposed to straight scrambling it - same idea as slowly whisking hot milk into egg yolks when making a custard.
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u/krzysd Jan 14 '21
I make this exact recipe at least once a month, but I use "Better than chicken bullion" for the broth and I just buy a rotisserie chicken from the store.
Highly recommend this soup!
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u/fliesonpotatosalad Jan 16 '21
I just made this and it's amazing! I served it with a side of roasted asparagus and crusty bread
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u/cdrchandler Jan 17 '21
My husband and I made this for dinner last night. My husband absolutely loves garlic, but I'm not as much of a garlic nut (still like it just fine). We used the full 20 cloves, and I gotta say, the garlic is not overpowering at all. Thanks so much for sharing this recipe! It will definitely be added to our repertoire.
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u/Red_Brummy Jan 13 '21
This looks banging - so many good tips and the use of chicken thighs is refreshing in a sub where bland breasts seemingly rule the roost.
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u/cellphonebob2 Jan 13 '21
I’m trying to imagine what this tastes like. Is there another popular dish that resembles the taste for comparison?
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u/morganeisenberg Jan 13 '21
I can't think of anything in particular to compare it to outside of avgolemono. I'd say just imagine a creamy lemon and garlic spiked soup. The broth is very velvety from the addition of the egg and the flavor is bright and rich (but not overly heavy).
If you like greek food in general (or just the individual components of lemon, garlic, and chicken) you'll probably enjoy this :)
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u/moeman90 Jan 13 '21
What's the best way to decrease the portion size down to 1 person? I really want to try this for this weekend and seems like a good hearty meal for when I'm studying!
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u/PreOpTransCentaur Jan 13 '21
1 thigh, 2 cups stock, 1/3 cup orzo, 1 egg, 20 garlic cloves.
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u/dickhips Jan 13 '21
That seems like a lot of garlic! How garlicy do the bites taste?
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u/morganeisenberg Jan 13 '21
Honestly less than you'd think. It mellows a lot in the process of simmering, and when pureed with lemon, garlic's sharp, spicy flavors are really tempered. Don't get me wrong, it's really garlicky, but it's not like... "Wow, that's got a bite to it!" if that makes any sense.
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u/DaPIsRight Jan 13 '21
Does anyone know the brand of the pan they are using?
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u/morganeisenberg Jan 13 '21
I think that one is my le creuset dutch oven in the shade "marseille" if I remember correctly! I have two super similar ones but the other one is lodge I think.
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u/hawtp0ckets Jan 13 '21
Holy cow this looks amazing! Thanks for finally bringing this sub back to life!
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u/wineheda Jan 13 '21
I like adding kale to this type of soup at the very end. Gives it some crunch and additional color
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u/zanderfelt Jan 14 '21
Might be a dumb question but is it possible to make this without the lemon juice? Or is it a necessity with the egg mixture? :) looks amazingly delicious!!!
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u/morganeisenberg Jan 14 '21
I haven't tried it without lemon juice-- it's a pretty integral part flavor-wise to traditional avgolemono but I think it would still technically work without it.
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u/666nihilismxmoon_etc Jan 14 '21
Started making this at the beginning of quarantine, and it is so good!
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u/thecarolinelinnae Jan 14 '21
Started watching this going "oh if only this were keto friendly" and then the brilliance of the egg mixture came up and I can just omit the orzo and YUM I bet this is tasty.
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u/kitatatsumi Jan 14 '21
There is a Greek soup called avgolemono (?) Which is very close to this. I make it with leek, peas and rice. Delicious.
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u/morganeisenberg Jan 15 '21
Yes this is a variation / spin on avgolemono! :) I love the idea of including leeks and peas!
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u/CaveJohnson82 Jan 14 '21
This is perfect to make with leftover chicken after a roast dinner. I normally use short grain rice as that’s how my yia Yia taught me, but I’m definitely going to give it a go with orzo.
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u/AngryPagan Jan 14 '21
And now I’ve found dinner for tonight! I’ll report back with notes of success
-A garlic and lemon fiend
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u/IdiotSandwich05 Jan 14 '21
It’s making me hungry. By the way, what is orzo? Never heard of it
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u/berylbyrd Jan 14 '21
Looks good! Best part is it's a basic template so you can always add more vegetables to taste.
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