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	<title>swfoodworks &#187; Brussels Sprouts</title>
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		<title>Cooking Vocabulary and Notes (Brussels Sprouts)</title>
		<link>http://swfoodworks.wordpress.com/2009/10/17/cooking-vocabulary-and-notes-brussels-sprouts/</link>
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		<pubDate>Sat, 17 Oct 2009 03:03:39 +0000</pubDate>
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		<category><![CDATA[Brussels Sprouts]]></category>
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		<description><![CDATA[Here’s how to build some charred- garlicy sprouts: v  Brussels Sprouts Start by cleaning the sprouts (removing the discolored core end) You could start the (boiling salted) blanching water at this time as well.  Remember to taste the water for salt level. Cut an ‘x’ into the core of each sprout so that the core [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.wordpress.com&#038;blog=8818117&#038;post=408&#038;subd=swfoodworks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Cooking Vocabulary and Notes (Risotto)-</title>
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		<pubDate>Sat, 17 Oct 2009 02:00:58 +0000</pubDate>
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		<description><![CDATA[v  Risotto 101 – Risotto is a method for cooking rice (or other grains / starches) and  there are a few simple steps, with lots of possible variations. Step One:  Sweat the aromatics (onion, garlic, leeks, etc.) until translucent.  I use about half an onion for each cup of rice. Step Two:  Set the cooking [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.wordpress.com&#038;blog=8818117&#038;post=403&#038;subd=swfoodworks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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