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	<title>Salty Seattle &#187; home-cured bacon</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>Makin’ Bacon 101</title>
		<link>http://www.saltyseattle.com/2009/11/makin-bacon-101/</link>
		<comments>http://www.saltyseattle.com/2009/11/makin-bacon-101/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 23:22:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[home-cured bacon]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[michael ruhlman]]></category>
		<category><![CDATA[poached egg]]></category>
		<category><![CDATA[sorghum]]></category>
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		<guid isPermaLink="false">http://www.saltyseattle.com/?p=581</guid>
		<description><![CDATA[It’s quite a stretch to go from turning up your snout at swinery and slathering dry cure on a pork belly, let me tell you.  Why the sudden change of heart? It wasn’t so sudden, really, kind of like conquering the final frontier, which for me happened to be pork.  I slipped out of lifelong [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>BACON ice cream LETTUCE sorbet TOMATO gelato (the BLT redux)</title>
		<link>http://www.saltyseattle.com/2009/11/bacon-ice-cream-lettuce-sorbet-tomato-gelato-the-blt-redux/</link>
		<comments>http://www.saltyseattle.com/2009/11/bacon-ice-cream-lettuce-sorbet-tomato-gelato-the-blt-redux/#comments</comments>
		<pubDate>Thu, 19 Nov 2009 04:43:54 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bacon ice cream]]></category>
		<category><![CDATA[blt]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[home-cured bacon]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[lebovitz]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[lettuce sorbet]]></category>
		<category><![CDATA[ruhlman]]></category>
		<category><![CDATA[shortbread]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato gelato]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=557</guid>
		<description><![CDATA[  How many reinventions can the classic BLT sandwich undergo? This version, while not your typical rendition, certainly packs a punch in the department of deliciousness.  My new favorite thing is blind gelato tastings; it’s amazing the flavors people think they’re eating, and when you break down and tell them the actual taste, the look [...]]]></description>
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