How you doin’? Do you know where the best French-style baguettes are baked? If you guessed Paris, you’re wrong. The most superb bread bakes are in Ho Chi Minh City, or Saigon as it used to be known. HCMC is the largest city in Vietnam situated in the southeastern region where the city surrounds the Saigon River. This was once the seat of government for the French Colonials. 
 
Vietnam was ceded to France by the 1862 Treaty of Saigon. The city itself was planned by the French to transform into a large town for colonization. During the late 19th and early 20th centuries, construction of various French-style buildings began, including a botanical garden, the Norodom Palace, Hotel Continental, Notre-Dame Cathedral, and Bến Thành Market, among many others. Saigon became known as "Pearl of the Orient" (Hòn ngọc Viễn Đông), or "Paris of the Extreme Orient." I can tell you after traveling there many times it still has that charm—both the land mass and the people.
 
On 27 April 1931, a new region called Saigon–Cholon consisting of Saigon and Cholon was formed; the name Cholon was dropped after South Vietnam gained independence from France in 1955. The city grew from 256,000 in 1930, to an influx of 1.2 million people in 1950. With this growth in citizens the French and Asian cultures “inter-married” resulting in a unique blend of cultures including Franco-Asian cuisine. It is little wonder that next to Pho, Pork Banh Mi is one of the most popular foods.

Ho Chi Minh City has a strong food and drink culture with lots of roadside restaurants,  coffee shops and food stalls where locals and tourists can enjoy local cuisine and beverages at very low prices. It's currently ranked in the top five best cities in the world for street food.
 
Okay, enough history, let’s get into sandwich making. First you have to find a source for the best baguette in your city. That’s important because bread makes this sandwich very special.
 
Prep time:  15 minutes
Cooking time:  36 minutes
Yield:  2-1/4 cups vegetable mixture; 4 cups pork; makes 4 to 6 Sandwiches
 
Ingredients 
For the sandwiches
1 tablespoon fresh lime juice
1/4 cup Asian rice vinegar
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
2 Persian cucumbers
5 radishes
1 cup shredded carrots
2 to 3 soft baguettes with a crispy thin crust
1/2 cup mayonnaise
10 fresh cilantro sprigs for garnish
 
For the pork
1 tablespoon fresh lime juice
2 cloves garlic, crushed
2 (1-1/2-pound) pork tenderloins
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons light olive oil
2 tablespoons granulated sugar
1 tablespoon fish sauce
2 tablespoons Sriracha hot sauce
2 cups chicken broth
 
Directions
To make the vegetable garnish for the sandwiches

1. Add the lime juice, 1/4 cup rice vinegar, 2 teaspoons granulated sugar and 1/4 teaspoon kosher salt into a medium bowl and stir until the sugar and salt are dissolved.
2. Thinly slice 2 Persian cucumbers and 5 radishes on a mandolin or with a sharp chef’s knife. Add to the bowl, along with 1 cup shredded carrots; toss to combine. Set aside to marinate.

To make the pork

1. Mix together the lime juice and the crush 2 garlic cloves.
2. Cut 2 pork tenderloins in half crosswise and season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil with the SAUTÉ function in an Instant Pot until shimmering.
4. Working in two batches, add the pork and sear on all sides until golden brown, 6 to 8 minutes per batch. Return the pork to the pot.
5. Add the lime juice and garlic mixture, 2 tablespoons granulated sugar, 1 tablespoon fish sauce, 2 tablespoons Sriracha, and 2 cups chicken broth, and stir to combine. Lock the lid on and make sure the valve is set to seal.
6. Set to cook under HIGH pressure for 10 MINUTES. When the cook time is up, let the pressure NATURALLY RELEASE for 5 MINUTES. Quick release any remaining pressure.
7. Transfer the pork to a clean cutting board and let rest 10 minutes.
8. Meanwhile, simmer the cooking liquid with the SAUTÉ function.
9. Trim the ends from 2 to 3 baguettes, then cut crosswise into 4 or 6 (6-inch) pieces. Split each piece lengthwise to form sandwich rolls.
10. Spread the top half of each roll with 2 tablespoons mayonnaise.
11. Thinly slice the pork crosswise, and place on the bottom half of each roll. Drizzle with some of the reduced cooking liquid.
12. Top each roll with 1/2 cup pickled vegetables and garnish with 2 sprigs cilantro on each sandwich. Close the sandwiches, cut each one in half, and serve.
13. The sliced pork and pickles can be refrigerated separately up to 4 days.

ChefSecret:  For a little added flavor, I add a light smear of hoisin sauce over the pork.

Quip of the Day:  Please join me in telling Walmart, “If I wanted to self-check I’d stay at home and shop on Amazon… for goodness’ sake, hire some cashiers."
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Sandwich #PorkBahnMi #Vietnamese #Saigon #InstantPot #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? The name SPAM was derived from a contraction of 'spiced ham'. The original variety of Spam is still available today, acknowledged as the 'spiced hammiest' of them all. Spam is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II.
 
The difficulty of delivering fresh meat to the front lines during World War II saw Spam become a ubiquitous part of the U.S. soldier's diet. It became variously referred to as "ham that didn't pass its physical", "meatloaf without basic training "and "Special Army Meat". Over 68,000 tons (150 million pounds) of Spam were purchased by the military before the war's end. It may have been the only meat seen by US troops in both theaters for months on end.
 
During World War II and the occupations that followed, Spam was introduced into Guam, Hawaii, Okinawa, the Philippines and other islands in the Pacific. Immediately it was absorbed into native diets. It is a unique part of U.S. history and an interesting culinary influence in the Pacific islands.
 
Spam's basic ingredients are pork shoulder with added ham, salt, water, modified potato starch (as a binder), a little sugar and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Many have raised concerns over Spam's nutritional attributes, in large part due to its high content of fat, sodium, and preservatives. That said, it has become a delicacy in the Hawaiian Islands in the form of Spam sushi or musubi. Musubi is a dish made of fish or meat (Spam) tied to a block of rice with nori, differing from sushi in that the rice is not vinegared. The Hawaiians have appropriated Spam Musubi as a culinary culture menu icon.
 
It’s hard to believe that a snack so small and “cute” could be truly satisfying, but do not underestimate the power of Spam Musubi. This popular Hawaiian treat is made similarly to sushi, with a slice of SPAM swapped instead of the raw fish. 
 
The Spam is lightly caramelized in a blend of sugar and soy sauce, creating a savory-sweet-chewy layer that contrasts beautifully with the light, airy texture of egg. The rice is seasoned with sesame oil and Furikake, a Japanese spice blend with dried fish that lends just the right note of umami. Creamy Sriracha aioli ties it all together with a little heat at the finish.
 
Spam Musubi are easier to make than they look—prep time is only about 30 minutes, and the Spam and eggs come together in one pan for easy clean up. After you’ve made Musubi once, you may soon find that you want them all the time, and that’s okay, because they’re versatile. You can eat them for breakfast, serve them as a petite appetizer with beer, or pack them for a hike. Spam musubi makes the ultimate mid-Saturday-chores snack. The combination of protein, egg and rice is so fortifying and filling you’ll keep coming back for more.
 
Prep time:  30 minutes
Cook time:  2 or 3 minutes
Yield: 8 Spam musubi pieces
 
Ingredients
 1 can reduced-sodium Spam
2 sheets roasted seaweed
1 tablespoon low-sodium soy sauce
1 tablespoon granulated sugar
1 tablespoon water
6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil, divided
4 cups cooked sushi rice
2 tablespoons Furikake seasoning
1 tablespoon sesame oil
Sriracha aioli, for serving (recipe below)
 
Directions

1. Slice the canned Spam into thick, quarter-inch slices.
2. Cut the seaweed into 1-1/2-inch strips.
3. In a small bowl, combine the soy sauce, granulated sugar and water. Stir to combine and set aside.
4. In a medium bowl, whisk the eggs seasoned with kosher salt and black pepper.
5. In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat. Pour half the eggs into the pan and cook for 2 minutes, or until they are starting to set. Fold 2 of the sides toward the middle of the pan, creating a long rectangular omelet sheet. Flip the egg sheet and cook for 1 minute more.
6. Transfer the cooked egg omelets to a cutting board and cut into slices the same size as the SPAM.
7. Repeat step 4 with the remaining olive oil and eggs.
8. Wipe out the pan, and then bring it to medium heat. Place half of the SPAM slices in the pan and fry for 2 to 3 minutes, or until browned and sizzling. Flip and cook for 30 seconds more. 
9. Add half the soy sauce mixture, swirling the pan continuously until the SPAM has caramelized, about 1 minute. Transfer to a plate.
10. Repeat steps 6 and 7 with the remaining SPAM and soy sauce mixture.
11. Season the cooked rice with the Furikake and sesame oil; stir to combine.
12. To assemble the Spam Musubi: Roll about ½ cup rice into a tight ball, slightly flatten, and shape into a rectangle, about the same size as the Spam. 
13. Lay a strip of seaweed in the middle of the cutting board. Place a slice of fried Spam in the middle of it. Top it with a slice of the egg sheet and then a rice rectangle. Pull the ends of the seaweed up and press them into the rice to secure the musubi. 
14. Repeat step 11 with the remaining SPAM, egg, and rice.
15. Flip the musubi over, so the SPAM is on top, and serve with Sriracha aioli.

 
                                                         Sriracha Aioli
This is a simple, fresh-tasting spicy sauce excellent with Spam Musubi, Spam, crab cakes or even fish tacos as well as a perfect dipping sauce for homemade French fries.
 
Prep time:  5 minutes
Yield: 1-1/4 cups
 
Ingredients
1 cup mayonnaise
2 tablespoons sriracha hot sauce
1 teaspoon minced garlic
2 tablespoons fresh lime juice
 
Directions

1. Stir mayonnaise, sriracha hot sauce and garlic together in a bowl until the color is consistent.
2. Add lime juice and stir.

ChefSecrets:  Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt and sugar. It varies from region to region and can also include anything from bonito flakes to chili flakes to miso powder to shitake powder to poppy seeds.

Quip of the Day: “The best things about the “good old days” are that I wasn’t all that good and I wasn’t so damn old.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizer #SpamMusubi #Spam #Hormel #Hawaiian #Furikake #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’? Pork can be a challenging meat to cook, and many people over-cook it out of an abundance of caution. When over-cooked it can have the texture of pig jerky. No one should do that to a beautiful pork tenderloin. It should be a fast, easy, flavorful and delicious succulent dish. The secret is in the marinade. If you’re rushed for time, you can do a quick marinade for only 15 minutes. Got more time? Leave it to marinate overnight. Either way it will produce a wonderful flavor.
 
I’ll bet you have most of the marinade ingredients in your pantry--light brown sugar, whole grain mustard and back notes of rosemary. That’s all it takes to enhance the flavor from the pork’s rich, meaty notes. Here’s the best part—just ten minutes under the broiler, and it caramelizes and chars, giving the tenderloin a decadent crust, but leaving the inside tender and juicy. No more over-cooked pork in your house!
 
Why do so many people overcook pork? Because of trichinellosis. Pigs used to be raised and slaughtered under less than sanitary conditions. I believe that the forbidding of pork in the kosher diet was the result of illness and deaths caused by the ingestion of undercooked pork from dirty animals. Many Jewish people say it was a commandment from God and written in the Talmud, but there must have been underlying health related reasons for that. Muslims who follow a halal diet believe the same is true. Trichinellosis is uncommon in the United States today. It used to be more common however infection is now relatively rare. During the years 2011–2015 only 16 cases were reported per year.
 
Here are some reasons to keep this juicy pork in your repertoire of recipes. It’s safe and delicious. It’s also a one-pan meal. I usually cook 2 tenderloins and roast some precooked potatoes and Brussel sprouts in the pan with them. You get a nice well-rounded meal, plus plenty of pork tenderloin leftovers.
 
Prep time:  10 minutes
Marinade time:  15 minutes up to overnight
Cook time:  10 to 12 minutes
Rest time:  5 minutes (before cutting)
Yield:  4 servings, plus leftovers
 
Ingredients
6 tablespoons light brown sugar
3 tablespoons whole grain mustard
1 tablespoon, plus 1 teaspoon chopped fresh rosemary, divided
2 tablespoons minced garlic, divided
1 tablespoon dry red wine (or port)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon liquid smoke (I prefer Wright’s brand)
2 pork tenderloins (about 2-1/2-pounds total)
8 ounces potatoes, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
6 ounces Brussel sprouts, trimmed and halved
 
Directions

1. To make the marinade, in a medium bowl, combine the brown sugar, mustard, 1 tablespoon rosemary, garlic, red wine, salt and black pepper and liquid smoke. Stir to combine.
2. Pat the pork tenderloins dry with a paper towel, place them in the bowl of marinade, and turn them to evenly coat all sides of the meat. Set aside for at least 15 minutes (or longer to marinate).
3. Preheat the oven to broil. Line a rimmed baking sheet with aluminum foil.
4. Meanwhile, place the potatoes in a medium microwaveable bowl and microwave on high for 8 to 10 minutes, or until the potatoes can be pierced easily with a fork, but are not falling apart. Drain and let the potatoes cool.
5. Add 1 tablespoon olive oil, the remaining salt, garlic and the cayenne. Season and stir until the potatoes are fully coated. Set aside.
6. Trim and halve the Brussel sprouts. Combine the remaining tablespoon of olive oil and toss until the Brussel sprouts are coated evenly. Microwave for 5 minutes to cook. Set aside.
7. Place the pork tenderloins in the middle of the baking sheet, leaving room on both sides to position the potatoes and Brussel sprouts.
8. Brush any remaining marinade on top of the tenderloin.
9. Broil on high for 6 minutes. Turn the tenderloins and stir the potatoes and Brussel sprouts—broil for another 5 minutes, or until the pork starts to brown and reaches and internal temperature of 145° F as read on an instant-read thermometer. The vegetables will be nicely browned.
10. Transfer the tenderloin to a cutting board, let it rest for 5 minutes. Slice the tenderloin into 1-inch thick pieces, and serve with the potatoes and Brussel sprouts.

ChefSecret:  I use the top level in the broiler but keep an eye on it to prevent the tenderloin and vegetables from burning.

Quip of the Day: “Everyone has told me Covid-19 is part of history. I just wish it was history already!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
 
#Entrees #PorkTenderloin #RoastedPotatoes #BrusselSprouts #WrightsLiquidSmoke #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Chinese workers first brought their unique cuisine to America during the gold rush in California and the building of the Transcontinental Railroad. Back then, the food was mainly for the immigrants Chinese only.
 
In the 1930’s Chinese-American food (Cantonese-style) was growing in popularity. A rich brown sauce began to be served with many stir-fry dishes. This “gravy,” as it was called, was rich with an array of complex umami flavors. Egg Foo Young  (a Chinese omelet) was no exception. Egg Foo Young  has become one of the most popular Chinese take-out dishes in America today. But it is so much better to make at home when it can be served fresh and hot right out of the pan.
 
Don’t cringe at the thought of it—making Egg Foo Young at home is easier than you might think. All you need are some eggs, fresh veggies and your favorite meats (Chinese sausage, beef, pork, chicken, shrimp or a combination—even tofu can work), and you will soon be making delicious, better than take-out Egg Foo Young  at home. No need to head out to a Chinese restaurant—you’re now the pro—when you can cook great Chinese food so well at home.
 
This omelet style dish has become sort of ubiquitous and can be found in the Chinese-American, Chinese-British, and Chinese-Indonesian cuisine. Like many dishes, this one has been adapted depending upon where it is served and the local available ingredients. What is common is that Egg Foo Young is served with fresh vegetables like bean sprouts, spring onions, mushrooms, cabbage, and water chestnuts. This is the perfect dish that can adapted to whatever you have on hand—even leftovers from your visit to a Chinese restaurant (I often include leftover steamed or fried rice—just toss it in). This is an easy meal to make at home.
 
Prep time:  10 minutes
Cook time:  15 minutes
Additional time to make the sauce: 10 minutes
Yield:  2 servings
 
Ingredients
For the Egg Foo Young  omelet
1 teaspoon sesame oil
1/4 cup chopped sweet onion
1/4 cup chopped green onion bottoms
1/4 cup chopped celery
1/4 cup chopped water chestnuts
1/4 cup sliced white mushrooms
1/4 teaspoon cornstarch
1/2-pound shrimp, peeled, deveined and roughly chopped (or other precooked proteins)
2 tablespoons low sodium soy sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sriracha hot sauce
1-1/2 cups bean sprouts
6 eggs, well beaten
2 tablespoons green onion tops
 
For the Egg Foo Young  gravy
1/2 cup plus 5 tablespoons chicken stock
1 tablespoon oyster sauce
1/4 teaspoon sugar
1 teaspoon soy sauce
1-1/2 teaspoons cornstarch
 
Directions
To make the Egg Foo Young

1. Preheat an oven to 400⁰ F.
2. Using an oven-safe skillet over medium heat on the cook top, heat sesame oil and lightly fry the onions, celery, water chestnuts and mushrooms.
3. Stir in the cornstarch and add shrimp (or other protein), soy sauce, salt, pepper, sriracha and sprouts. Stir until well blended.
4. Add the beaten eggs and continue cooking. Cook the eggs while stirring gently.
5. Remove the pan from the cook top and finish cooking in a hot oven until eggs are fully cooked.
6. Top with green onion tops and gravy.

To make the Egg Foo Young gravy

1. Combine 1/2 cup of the chicken stock, oyster sauce, sugar and soy sauce in a small saucepan over medium heat. Cook until simmering.
2. Prepare cornstarch slurry by combining the cornstarch and 5 tablespoons of the chicken stock together in a small bowl. Stir to combine. 
3. Add the cornstarch slurry and stir it into the sauce until it thickens.
4. Hold the sauce warm until ready to serve.

ChefSecret:  I use two (2) small sauté pans and divide all the ingredients equally. That way I can easily serve two perfect Egg Foo Young omelets.

Quip of the Day: “Recently, I’ve put a lot of thought into it and I just don’t think being an adult is gonna work for me.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #EggFooYoung #ChineseFood #ChineseOmelet QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Carnitas is one of my favorite Mexican foods. It is very versatile and can be used plated on its own or in tacos, enchiladas and/or tostadas.
 
The literal meaning of Carnitas is "little meats." It is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas is made by braising or simmering the meat in pork lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander (cilantro leaves), pickled red onion, salsa, guacamole, tortillas and refried beans.

You wouldn’t think that any meat “boiled” in lard would come out tasting great and not be greasy at all. It’s kind of an unusual dish to cook as well. When you first start cooking in pork lard the smell around the kitchen is a bit off putting, but it transforms into something sublime the longer it cooks.
 
Prep time:  15 minutes
Cook time:  3 to 4 hours
Cool time:  1 hour
Yield:  4 Pounds
 
Ingredients
5 pounds Lard
6 ounces cola soda
2 small oranges, cut in quarters and seeded
6 whole cloves garlic, smashed
2 tablespoons minced fresh cilantro,
2 whole fresh jalapeño chiles, halved lengthwise
2 teaspoons ancho chili powder
1 medium white onion, quartered
2 teaspoons kosher salt
5 to 6 pounds pork butt, cut in 3- to 4-inch cubes
 
Directions

1. Measure all ingredients, ready to go at your side.
2. Place the lard in a heavy deep pot or Dutch oven over medium-low heat. 
3. When the lard has just melted (and is still relatively cool) add the cola, oranges, garlic cloves, cilantro, jalapenos, chili powder and onion. 
                                     NEVER ADD COLA OR OTHER INGREDIENTS INTO HOT LARD
                                                AS IT CAN CAUSE A SAFETY AND FIRE HAZARD
4. Lightly salt the meat and place in the pot with lard mixture.
5. Cook over medium-low heat for 2-1/2 to 3 hours. After about 30 minutes the lard will begin to boil.  Allow it to boil it gently. 
6. Remove orange slices and allow meat to brown.
7. After the meat browns, remove from the lard and allow to drain on paper towels.
8. While the pork is still warm, shred meat with two forks.
9. To reheat the carnitas, transfer the meat to a sheet pan and pour 3/4 cup cooking liquid over meat and toss to combine. Broil until crisp and deeply browned in spots.
10. Serve with tortillas, sour cream, thinly sliced cabbage, pickled red onion, and hot sauce.

ChefSecret:  There are some recipes that utilize an Instant Pot to make carnitas. These recipes don’t fry the meat in lard—they braise them in liquid. While the Instant Pot makes a great pulled pork, I wouldn’t call it carnitas. By the way, you should never use your Instant Pot or any pressure cooker for frying in oil under pressure. It’s very dangerous. 

Covid-19 Quip of the Day: “A great practical joke now is to go up to someone’s door, ring the doorbell, then instead of running away, just stand there.”

Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Carnitas #Pork #Lard #CincoDeMayo #DutchOven #Braise #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021