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	<title>Salty Seattle &#187; meat</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>Carne Battuta al Coltello con Uova di Quaglia</title>
		<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/</link>
		<comments>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 06:13:56 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[battuta]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[carpaccio]]></category>
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		<category><![CDATA[egg]]></category>
		<category><![CDATA[filet]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[maldon]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[mignon]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[parmigiano]]></category>
		<category><![CDATA[quaglia]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[raw]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[reggiano]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sea]]></category>
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		<category><![CDATA[steak]]></category>
		<category><![CDATA[tartare]]></category>
		<category><![CDATA[tenderloin]]></category>
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		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1291</guid>
		<description><![CDATA[Something we gut-wrenchingly miss about Italy: the plentiful celebratory festivals that take place in small towns across the countryside. A typical Saturday in Piedmont would consist of Jonas and me revving up the Alfa to hit the hills in search of a gathering of townfolk united in their reverence for classic Fiat 500’s, white truffles, [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Tequila-Salt Flame-Baked Prawns with Lime over Hominy</title>
		<link>http://www.saltyseattle.com/2010/06/tequila-salt-flame-baked-prawns-lime-hominy/</link>
		<comments>http://www.saltyseattle.com/2010/06/tequila-salt-flame-baked-prawns-lime-hominy/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 16:28:06 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[debate]]></category>
		<category><![CDATA[flambee]]></category>
		<category><![CDATA[flame]]></category>
		<category><![CDATA[food inc]]></category>
		<category><![CDATA[hominy]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[source]]></category>
		<category><![CDATA[spot]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tequila]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Since time immemorial, mankind has brought his food from a live state to the plate in short order. Sadly, the amazing modern preservation techniques discovered in the last 100 years have had the unfortunate side effect of causing major disconnect between the cock and the coq au vin, or in this case the prawn to [...]]]></description>
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