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	<title>Salty Seattle &#187; french</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>Braised Breast of Veal with Polenta Cakes, Glazed Vegetables, and Sweet Garlic</title>
		<link>http://www.saltyseattle.com/2010/08/braised-breast-veal-polenta-cakes-glazed-vegetables-sweet-garlic/</link>
		<comments>http://www.saltyseattle.com/2010/08/braised-breast-veal-polenta-cakes-glazed-vegetables-sweet-garlic/#comments</comments>
		<pubDate>Sat, 14 Aug 2010 17:27:12 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beets]]></category>
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		<category><![CDATA[celery]]></category>
		<category><![CDATA[french]]></category>
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		<category><![CDATA[party]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[thomas]]></category>
		<category><![CDATA[turnips]]></category>
		<category><![CDATA[veal]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1369</guid>
		<description><![CDATA[What the hell is a breast of veal? Breasts come from squab, ducks, chickens, and plastic surgeons, commonly. The average chap doesn’t often think of the breast of a baby cow, but Thomas Keller is no average person, I’m coming to find out. It turns out veal does have a breast, and it’s a pretty [...]]]></description>
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		<slash:comments>15</slash:comments>
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		<title>Duck Roulade- Oh My God</title>
		<link>http://www.saltyseattle.com/2010/08/duck-roulade-oh-my-god/</link>
		<comments>http://www.saltyseattle.com/2010/08/duck-roulade-oh-my-god/#comments</comments>
		<pubDate>Wed, 04 Aug 2010 20:18:40 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
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		<category><![CDATA[french]]></category>
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		<category><![CDATA[lebovitz]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[noah's]]></category>
		<category><![CDATA[roulade]]></category>
		<category><![CDATA[sous]]></category>
		<category><![CDATA[steingarten]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[thomas]]></category>
		<category><![CDATA[vide]]></category>
		<category><![CDATA[walken]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1352</guid>
		<description><![CDATA[I’m probably somehow cheating by systematically selecting the more appealing-sounding recipes to prepare first from The French Laundry. It would be more equivocal if I just started on page one and worked my way through to page 326, but I’m going to allow myself a little flexibility.  It’s not like I’m making the deliberately easy-seeming [...]]]></description>
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		<slash:comments>14</slash:comments>
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		<title>French Laundry Sea Bass and Blogger Breakdown</title>
		<link>http://www.saltyseattle.com/2010/08/french-laundry-sea-bass-and-blogger-breakdown/</link>
		<comments>http://www.saltyseattle.com/2010/08/french-laundry-sea-bass-and-blogger-breakdown/#comments</comments>
		<pubDate>Mon, 02 Aug 2010 05:39:27 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bass]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[keller]]></category>
		<category><![CDATA[laundry]]></category>
		<category><![CDATA[MasterChef]]></category>
		<category><![CDATA[parsnip]]></category>
		<category><![CDATA[pressure]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[sea]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[thomas]]></category>
		<category><![CDATA[under]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1327</guid>
		<description><![CDATA[Thomas Keller. It is a name that strikes fear, admiration, lust, and gustatory bliss into the hearts of many. Nearly everyone in America and surely all the food-crazed souls on the planet know of this guy. He is the crème de la crème. His French Laundry catapulted him to fame, but his arduous and meticulous [...]]]></description>
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		<slash:comments>27</slash:comments>
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		<title>Lavender Sorghum Ice Cream</title>
		<link>http://www.saltyseattle.com/2010/07/lavender-sorghum-ice-cream/</link>
		<comments>http://www.saltyseattle.com/2010/07/lavender-sorghum-ice-cream/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 06:16:15 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[david]]></category>
		<category><![CDATA[english]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[gelato]]></category>
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		<category><![CDATA[lavender]]></category>
		<category><![CDATA[lebovitz]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[perfect]]></category>
		<category><![CDATA[provence]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[scoop]]></category>
		<category><![CDATA[sorghum]]></category>
		<category><![CDATA[summer]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1260</guid>
		<description><![CDATA[Ever tasted sorghum? Know what it is? It’s made from extracting syrup from stalks of sorghum grass, which incidentally is one of the five top cereal grains in the world along with wheat, oats, corn and barley.  To me, it’s kind of like a cross between molasses and something malted with maybe a tinge of [...]]]></description>
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		<slash:comments>10</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>
		<category><![CDATA[beechers]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[curds]]></category>
		<category><![CDATA[disco]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[fries]]></category>
		<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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