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	<title>Salty Seattle &#187; sushi</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>Are You a Food Ninja?</title>
		<link>http://www.saltyseattle.com/2010/10/are-you-a-food-ninja/</link>
		<comments>http://www.saltyseattle.com/2010/10/are-you-a-food-ninja/#comments</comments>
		<pubDate>Tue, 05 Oct 2010 06:19:07 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[rice cooker]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[sushi knife]]></category>
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		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1686</guid>
		<description><![CDATA[*Voting is on now until Thurs 10/7 for Project Food Blog. If you liked my Studio 54 Disco Dinner, I&#8217;d appreciate your vote. I am sooo excited to announce the rollout of a contest of a different sort. This is something that everyone (non-bloggers included) can get in on.  My co-conspirators and I have some [...]]]></description>
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		<title>Spicy Tuna on Crispy Rice</title>
		<link>http://www.saltyseattle.com/2010/04/crispy-rice-spicy-tuna/</link>
		<comments>http://www.saltyseattle.com/2010/04/crispy-rice-spicy-tuna/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 16:31:04 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
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		<category><![CDATA[katsuya]]></category>
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		<category><![CDATA[rice]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[tamari]]></category>
		<category><![CDATA[tobiko]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[uwajimaya]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1006</guid>
		<description><![CDATA[  The VERY BEST THING about sushi in soCal is crispy rice topped with spicy tuna.  This is a non-debatable definitive fact.  I don’t know who originally invented this divinely-inspired dish, but it can be found at sushi-spots-in-the-know from Santa Monica to San Bernardino (ok, maybe not San Bernardino), Costa Mesa to Culver City.  If [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<title>Ahi Poke with Fried Wonton Crisps and Mango Avocado Salsa</title>
		<link>http://www.saltyseattle.com/2009/09/ahi-poke-with-fried-wonton-crisps-and-mango-avocado-salsa/</link>
		<comments>http://www.saltyseattle.com/2009/09/ahi-poke-with-fried-wonton-crisps-and-mango-avocado-salsa/#comments</comments>
		<pubDate>Tue, 29 Sep 2009 05:48:17 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Ahi Poke]]></category>
		<category><![CDATA[ahi tuna]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[mango avocado salsa]]></category>
		<category><![CDATA[sake]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[wonton]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=232</guid>
		<description><![CDATA[In Seattle, it’s a well-guarded secret that September and sunshine go hand in hand.  This is how I manage to sneak in a few final al fresco dinners before the need for simmering stews and hot hearty fare takes over completely.  September is also one of the best times of year to visit Uwajimaya, Seattle’s [...]]]></description>
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		<slash:comments>6</slash:comments>
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