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	<title>Salty Seattle &#187; cheddar</title>
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	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>Quail Egg Pierogi with Caramelized Onions and Shaved Asparagus</title>
		<link>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/</link>
		<comments>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 05:59:24 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[caramelized]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[global]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pierog]]></category>
		<category><![CDATA[pierogi]]></category>
		<category><![CDATA[pierogies]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spear]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1125</guid>
		<description><![CDATA[Pierogi are similar to the Italian pastas I am very familiar with making, and yet oh-so-different.  Stylistically, the dough is more like a hybrid between biscuit and pasta dough, for one thing.  With typical tagliatelle, ravioli, lasagna, etc, the dough benefits from extreme manipulation. Biscuit dough (and similarly pie crust), on the other hand, should [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Poutine (aka Disco Fries) with Okinawa Sweet Potatoes and Duck Veloute</title>
		<link>http://www.saltyseattle.com/2010/05/poutine-okinawa-sweet-potatoes-duck-veloute-disco-fries/</link>
		<comments>http://www.saltyseattle.com/2010/05/poutine-okinawa-sweet-potatoes-duck-veloute-disco-fries/#comments</comments>
		<pubDate>Fri, 14 May 2010 05:47:06 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
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		<category><![CDATA[cheddar]]></category>
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		<category><![CDATA[disco]]></category>
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		<category><![CDATA[montreal]]></category>
		<category><![CDATA[okinawa]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[poutine]]></category>
		<category><![CDATA[purple]]></category>
		<category><![CDATA[quebec]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[veloute]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1076</guid>
		<description><![CDATA[  When I think of poutine I think of romance, legs in pencil skirts gracefully exiting limos, Concord dashes to Paris for a quick shopping jaunt. Those of you who have had poutine are surely shaking your heads right now thinking what it should conjure for me is glutted arteries and heart attacks at 45, [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Antipasto del Mundo: Prosciutto, Persimmon, Cranberry, Cheddar and Salumi</title>
		<link>http://www.saltyseattle.com/2009/11/antipasto-del-mundo-prosciutto-persimmon-cranberry-cheddar-and-salumi/</link>
		<comments>http://www.saltyseattle.com/2009/11/antipasto-del-mundo-prosciutto-persimmon-cranberry-cheddar-and-salumi/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 01:45:57 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[persimmom]]></category>
		<category><![CDATA[port]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[salumi]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=548</guid>
		<description><![CDATA[  Looking for a quick antipasto platter that uses a selection of fall flavors from cross-cultures? I am your woman today.  I’m serving up a bit of prosciutto direct from Parma, Italy.  What’s always nice with prosciutto? Many say melon, but it’s November for god sakes- no hostess worth her mostest would dare bust out [...]]]></description>
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		<slash:comments>8</slash:comments>
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