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		<title>Edible Aria</title>
		<link>http://ediblearia.com</link>
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		<title>Chicken Canzanese, Toasted Fennel/Shallot Brown Rice</title>
		<link>http://ediblearia.com/2012/05/20/chicken-canzanese-toasted-fennelshallot-brown-rice/</link>
		<comments>http://ediblearia.com/2012/05/20/chicken-canzanese-toasted-fennelshallot-brown-rice/#comments</comments>
		<pubDate>Mon, 21 May 2012 01:21:05 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cereals, Grains, Legumes]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Fats, Oils]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Meat, Poultry, Game]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Bay leaf]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[Prosciutto]]></category>
		<category><![CDATA[Stock (food)]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8829</guid>
		<description><![CDATA[Originally a peasant dish (perhaps of stewing hen or rooster) from the Abruzzo region in Italy, Americans were likely  first introduced to this classic in a 1969 article from the New York Times. My riff on America&#8217;s Test Kitchen&#8217;s modern adaptation (see video below) uses locally pastured chicken thighs, prosciutto, garlic, fresh herbs, chicken stock [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8829&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Ren</media:title>
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		<item>
		<title>Proper Beef Stock</title>
		<link>http://ediblearia.com/2012/05/14/proper-beef-stock-2/</link>
		<comments>http://ediblearia.com/2012/05/14/proper-beef-stock-2/#comments</comments>
		<pubDate>Tue, 15 May 2012 00:55:00 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Meat, Poultry, Game]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bouquet garni]]></category>
		<category><![CDATA[Stock (food)]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8813</guid>
		<description><![CDATA[&#8220;&#8230;if there&#8217;s one preparation that separates a great home cook&#8217;s from a good home cook&#8217;s food, it&#8217;s stock.  Stock is the ingredient that most distinguishes restaurant cooking from home cooking.&#8221;  -Michael Ruhlman Here, then, is a proper yet relatively easy way to make a rich and delicious beef stock at home.. Beef Stock (makes about [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8813&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>5</slash:comments>
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			<media:title type="html">Ren</media:title>
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			<media:title type="html">100_9632</media:title>
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		<title>Sautéed Veal Tips with Cremini, Cipolline and Port Wine Demi-Glace</title>
		<link>http://ediblearia.com/2012/04/18/sauteed-veal-tips-with-cremini-cipolline-and-port-wine-demi-glace/</link>
		<comments>http://ediblearia.com/2012/04/18/sauteed-veal-tips-with-cremini-cipolline-and-port-wine-demi-glace/#comments</comments>
		<pubDate>Thu, 19 Apr 2012 00:44:50 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Meat, Poultry, Game]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Traditional Food]]></category>
		<category><![CDATA[demi-glace]]></category>
		<category><![CDATA[French cooking]]></category>
		<category><![CDATA[port wine]]></category>
		<category><![CDATA[Sautéing]]></category>
		<category><![CDATA[shallots]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8780</guid>
		<description><![CDATA[Pastured veal sautéed with fresh crimini mushrooms and cipollini onions, simmered in a reduction of port wine, bone broth, shallots and demi-glace, flavored with fresh English thyme and cracked black pepper.. Sauté quartered brown mushrooms and small cipolline onions (about 1/4 pound of each) in a tablespoon of clarified butter in a heavy skillet until [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8780&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>5</slash:comments>
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		<item>
		<title>Grilled Pork Porterhouse Adobada</title>
		<link>http://ediblearia.com/2012/04/11/grilled-pork-porterhouse-adobada/</link>
		<comments>http://ediblearia.com/2012/04/11/grilled-pork-porterhouse-adobada/#comments</comments>
		<pubDate>Wed, 11 Apr 2012 21:55:48 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Meat, Poultry, Game]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Adobada]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[lacto-fermented ketchup]]></category>
		<category><![CDATA[Lime (fruit)]]></category>
		<category><![CDATA[Pork chop]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8765</guid>
		<description><![CDATA[Inch-and-1/2-thick pork porterhouse steaks (New York and filet attached) are seasoned with sea salt and freshly-cracked black pepper, then quickly seared over an open fire before being slathered in a rich red chile sauce flavored with toasted cumin, coriander and garlic, with coffee beans, guajillo honey, cloves and fresh lime juice.  The chops are dressed [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8765&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ediblearia.com/2012/04/11/grilled-pork-porterhouse-adobada/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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			<media:title type="html">Ren</media:title>
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			<media:title type="html">100_9561</media:title>
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		<item>
		<title>Stand Up For Real Food!</title>
		<link>http://ediblearia.com/2012/04/09/stand-up-for-real-food/</link>
		<comments>http://ediblearia.com/2012/04/09/stand-up-for-real-food/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 21:54:09 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Issues]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Food & Drug Administration]]></category>
		<category><![CDATA[Genetically modified food]]></category>
		<category><![CDATA[Monsanto]]></category>
		<category><![CDATA[NON-GMO Project]]></category>
		<category><![CDATA[Pink Slime]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8755</guid>
		<description><![CDATA[Pesticides, GMOs, pink slime, arsenic, lead, hormones and anti-biotics.  What&#8217;s in your food? Related articles EPA-approved GMO insecticide responsible for killing off bees, contaminating entire food chain (naturalnews.com) What&#8217;s in our food and what are GMOs? (thelittlegreenplaypen.wordpress.com) Poland Announces Nation Wide Ban On Monsanto&#8217;s Genetically Modified Corn: Causes Organ Damage! (politicalvelcraft.org)<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8755&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ediblearia.com/2012/04/09/stand-up-for-real-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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			<media:title type="html">Ren</media:title>
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		<item>
		<title>Coconut-Crusted Chicken with Ginger, Mango Gastrique</title>
		<link>http://ediblearia.com/2012/03/17/coconut-crusted-chicken/</link>
		<comments>http://ediblearia.com/2012/03/17/coconut-crusted-chicken/#comments</comments>
		<pubDate>Sat, 17 Mar 2012 17:27:07 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Meat, Poultry, Game]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[gastrique]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[panko]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8743</guid>
		<description><![CDATA[{EAV:0fd3be66cd5b29cd} Locally-pastured chicken breast halves (off-the-bone, skin removed) are marinated overnight in a mixture of mango juice, fresh ginger, sea salt &#38; cracked black pepper, then dredged in coconut flour, dipped in egg wash and breaded with toasted panko.  While the chicken is baking (about 30 minutes at 350 degrees), a gastrique of fresh mango, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8743&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ediblearia.com/2012/03/17/coconut-crusted-chicken/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		<georss:point>30.329777 -97.703656</georss:point>
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			<media:title type="html">Ren</media:title>
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		<title>Soylent Pink</title>
		<link>http://ediblearia.com/2012/03/08/soylent-pink/</link>
		<comments>http://ediblearia.com/2012/03/08/soylent-pink/#comments</comments>
		<pubDate>Thu, 08 Mar 2012 20:18:55 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Issues]]></category>
		<category><![CDATA[Pink Slime]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8722</guid>
		<description><![CDATA[70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’ An unlabeled, untraceable blend of connective tissue and fatty sweepings from the slaughterhouse floor (previously deemed unsuitable for human consumption, sold only as dog food) is now being sprayed with ammonium hydroxide (in an attempt to kill the potentially deadly E. coli O157:H7 pathogen)  and put into everything [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8722&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ediblearia.com/2012/03/08/soylent-pink/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		<georss:point>30.329777 -97.703656</georss:point>
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			<media:title type="html">Ren</media:title>
		</media:content>

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			<media:title type="html">Pink Slime</media:title>
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		<item>
		<title>Lobster Corn Cakes</title>
		<link>http://ediblearia.com/2012/02/27/lobster-corn-cakes/</link>
		<comments>http://ediblearia.com/2012/02/27/lobster-corn-cakes/#comments</comments>
		<pubDate>Tue, 28 Feb 2012 01:38:06 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Fish and Fishery]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[fritters]]></category>
		<category><![CDATA[Lobster]]></category>
		<category><![CDATA[Scallion]]></category>
		<category><![CDATA[sprouted flour]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8713</guid>
		<description><![CDATA[Maine lobster, sweet corn, scallions and parsley in a fritter batter of fresh cream, sprouted flour and pastured egg.  Seasoned with sea salt and lemon pepper, served with red chili paste and fresh lime.. Makes 4-6 4-inch Cakes (basic fritter batter based on a recipe by Michael Ruhlman) 1 cup lobster meat, blanched, cooled and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8713&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ediblearia.com/2012/02/27/lobster-corn-cakes/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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			<media:title type="html">Ren</media:title>
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		<title>Chili Verde</title>
		<link>http://ediblearia.com/2012/02/25/chili-verde/</link>
		<comments>http://ediblearia.com/2012/02/25/chili-verde/#comments</comments>
		<pubDate>Sun, 26 Feb 2012 00:06:22 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Meat, Poultry, Game]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Traditional Food]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[jalapenos]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[poblanos]]></category>
		<category><![CDATA[pork butt]]></category>
		<category><![CDATA[tomatillo]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8700</guid>
		<description><![CDATA[Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic.  Seasoned with toasted cumin &#38; coriander, Mexican oregano, sea salt and cracked black pepper.. Chili Verde may be served with [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8700&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ediblearia.com/2012/02/25/chili-verde/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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		<geo:long>-97.703656</geo:long>
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			<media:title type="html">Ren</media:title>
		</media:content>

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			<media:title type="html">100_9518-001</media:title>
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		<title>Oyster and Andouille Gumbo</title>
		<link>http://ediblearia.com/2012/02/21/oyster-and-andouille-gumbo/</link>
		<comments>http://ediblearia.com/2012/02/21/oyster-and-andouille-gumbo/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 00:02:41 +0000</pubDate>
		<dc:creator>Ren</dc:creator>
				<category><![CDATA[Cereals, Grains, Legumes]]></category>
		<category><![CDATA[Comfort food]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Fish and Fishery]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Fruits, Vegetables, Plants]]></category>
		<category><![CDATA[Meat, Poultry, Game]]></category>
		<category><![CDATA[Real Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Traditional Food]]></category>
		<category><![CDATA[andouille sausage]]></category>
		<category><![CDATA[Gumbo]]></category>
		<category><![CDATA[Mardi Gras]]></category>
		<category><![CDATA[okra]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[roux]]></category>

		<guid isPermaLink="false">http://ediblearia.com/?p=8689</guid>
		<description><![CDATA[While &#8220;there are as many gumbo recipes as there are cooks&#8221;, one of my favorite preparations includes freshly-shucked gulf oysters and hand-made andouille sausage from LaPlace, Louisiana along with the usual suspects of chocolate-brown roux cooked down with onions, garlic, green pepper and celery.  There&#8217;s some fresh okra and tomato in there, with plenty of [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ediblearia.com&#038;blog=4736349&#038;post=8689&#038;subd=rencooks&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ediblearia.com/2012/02/21/oyster-and-andouille-gumbo/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		<georss:point>30.329777 -97.703656</georss:point>
		<geo:lat>30.329777</geo:lat>
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			<media:title type="html">Ren</media:title>
		</media:content>

		<media:content url="http://rencooks.files.wordpress.com/2012/02/100_9507.jpg" medium="image">
			<media:title type="html">100_9507</media:title>
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