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	<title>Salty Seattle &#187; filet mignon</title>
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	<link>http://www.saltyseattle.com</link>
	<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>Sourdough-Comte Beef Wellington + Water Pitcher Giveaway</title>
		<link>http://www.saltyseattle.com/2011/11/sourdough-comte-beef-wellington-water-pitcher-giveaway/</link>
		<comments>http://www.saltyseattle.com/2011/11/sourdough-comte-beef-wellington-water-pitcher-giveaway/#comments</comments>
		<pubDate>Tue, 08 Nov 2011 19:02:34 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beef tenderloin]]></category>
		<category><![CDATA[beef wellington]]></category>
		<category><![CDATA[bread baked roast]]></category>
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		<category><![CDATA[doughvember]]></category>
		<category><![CDATA[fig]]></category>
		<category><![CDATA[fig compound butter]]></category>
		<category><![CDATA[filet mignon]]></category>
		<category><![CDATA[filtered water cooking]]></category>
		<category><![CDATA[filtered water in baking]]></category>
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		<category><![CDATA[importance of using filtered water in baking]]></category>
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		<category><![CDATA[mavea giveaway]]></category>
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		<category><![CDATA[roast]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[sourdough crust]]></category>
		<category><![CDATA[sourdough water]]></category>
		<category><![CDATA[tenderloin]]></category>
		<category><![CDATA[tenderloin baked in sourdough]]></category>
		<category><![CDATA[water pitcher]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4925</guid>
		<description><![CDATA[This post is part of the Doughvember series. Read on, for the giveaway of the week. In case you’re not caught up, Nicole from Pinch My Salt and I are raising awareness about sourdough baking throughout the month of November. If you want to participate, either make a starter (use Nicole’s handy instructions!) or revive [...]]]></description>
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		<slash:comments>26</slash:comments>
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		<title>Hotel Filet Mignon with Blueberry-Port Reduction</title>
		<link>http://www.saltyseattle.com/2011/01/hotel-filet-mignon-blueberry-port-reduction/</link>
		<comments>http://www.saltyseattle.com/2011/01/hotel-filet-mignon-blueberry-port-reduction/#comments</comments>
		<pubDate>Thu, 13 Jan 2011 00:16:30 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[airline chicken]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[beef tenderloin]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[cook in hotel room]]></category>
		<category><![CDATA[creamed parsnips]]></category>
		<category><![CDATA[filet mignon]]></category>
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		<category><![CDATA[reduction]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[satsuma]]></category>
		<category><![CDATA[swansons]]></category>
		<category><![CDATA[tenderloin]]></category>
		<category><![CDATA[tv dinners]]></category>
		<category><![CDATA[what can cook in hotel room]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2902</guid>
		<description><![CDATA[*note- this is called “Hotel Filet Mignon” because I like to give food silly names based on the silliest ever: Airline Chicken. I’m going to come out with a whole line beyond Hotel Filet and Airline Chicken. It will include things like Skyscraper Scallops (a big tower, naturally), Poolside Pork Loin (drenched in azure sauce), [...]]]></description>
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		<slash:comments>20</slash:comments>
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		<title>Smoked Garlic Powder: The Things I Do For Sous Vide</title>
		<link>http://www.saltyseattle.com/2010/04/smoked-garlic-powder-sous-vide/</link>
		<comments>http://www.saltyseattle.com/2010/04/smoked-garlic-powder-sous-vide/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 05:12:01 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[filet mignon]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[smoked]]></category>
		<category><![CDATA[smoker]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous vide supreme]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[umami]]></category>
		<category><![CDATA[under pressure]]></category>
		<category><![CDATA[wsm]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=957</guid>
		<description><![CDATA[  Disclaimer: this post will mention sous vide cooking, I know, I know, again.  It will have value for anyone, though, since good garlic powder is something all of us should have in our kitchen arsenal. The lovely pulverized goodness that inspired this post came to be as a result of mucking and fuddling about [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Roadtrip: Restaurant Matisse in Deliriously Gorgeous Victoria, BC</title>
		<link>http://www.saltyseattle.com/2009/11/roadtrip-restaurant-matisse-in-deliriously-gorgeous-victoria-bc/</link>
		<comments>http://www.saltyseattle.com/2009/11/roadtrip-restaurant-matisse-in-deliriously-gorgeous-victoria-bc/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 06:42:14 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
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		<category><![CDATA[Shop]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[British Columbia]]></category>
		<category><![CDATA[Canada]]></category>
		<category><![CDATA[chocolate mousse]]></category>
		<category><![CDATA[Clipper]]></category>
		<category><![CDATA[creme brulee]]></category>
		<category><![CDATA[escargot]]></category>
		<category><![CDATA[filet mignon]]></category>
		<category><![CDATA[le crueset]]></category>
		<category><![CDATA[marathon]]></category>
		<category><![CDATA[Matisse]]></category>
		<category><![CDATA[Victoria]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=420</guid>
		<description><![CDATA[  The title is erroneous right off the bat, but Clippertrip just doesn’t have the same ring to it as roadtrip.  The Clipper is the nautical vessel one takes from Seattle to Victoria. It is essentially a high-speed shrunken version of a ferry, though it feels eerily like an airplane inside.  In any case, the [...]]]></description>
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		<slash:comments>3</slash:comments>
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