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	<title>Stumptown Savoury</title>
	<link>http://www.stumptownsavoury.com</link>
	<description>new traditional home cooking</description>
	<lastBuildDate>Fri, 05 Mar 2010 13:00:32 +0000</lastBuildDate>
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		<title>Chocolate Truffles</title>
		<description><![CDATA[
When I first learned to make chocolate truffles thirty years ago I didn&#8217;t know I was learning the recipe originally conceived, or at least credited to, Fernand Point (1897-1955), one of the greatest French chefs. He trained or mentored such giants as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, which should give you [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/03/05/chocolate-truffles/</link>
			</item>
	<item>
		<title>Jamie Oliver&#8217;s TED Wish</title>
		<description><![CDATA[
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		<link>http://www.stumptownsavoury.com/2010/03/03/jamie-olivers-ted-wish/</link>
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		<title>The Way to Eat</title>
		<description><![CDATA[I was out eating breakfast the other day and saw something important, I think. All around me were my fellow Americans, busily eating and reading newspapers or working on computers. Virtually everyone was alone, no matter how many people were sitting at the same table. They were all eating rapidly while doing some busy-ness necessary [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/03/02/the-way-to-eat/</link>
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		<title>Spleen Qi Xu Rice Pudding</title>
		<description><![CDATA[
One of the more interesting Chinese cuisines is medicinal foods, foods that are designed specifically to aid in the correction of health problems while providing a nutritious and tasty meal. If you&#8217;d like an excellent introduction, I suggest Henry C. Lu, Chinese System Of Food Cures: Prevention &#38; Remedies. Unlike the dietary &#8220;cures&#8221; often touted [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/02/26/spleen-qi-xu-rice-pudding/</link>
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		<title>Blue Plate Special</title>
		<description><![CDATA[
When it comes to comfort food it&#8217;s hard to top meatloaf with mashed potatoes and gravy. But I did my best. Turned out rather well, and it only took two weeks to make!
What? Two weeks? Well, yes. I had to cure the bacon. While the bacon was curing I had to make the ketchup. And [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/02/24/blue-plate-special/</link>
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		<title>Why I Cook</title>
		<description><![CDATA[Michael Ruhlman, as he so often does, got me thinking with his recent post, Why I Cook; he encouraged those of us who blog to write about why we cook. After thinking for awhile, I realized that I cook for some rather specific reasons.
I cook because I am fascinated by the seemingly-magical transformation of simple things; for [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/02/21/why-i-cook/</link>
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		<title>Chipotle Ketchup</title>
		<description><![CDATA[
I want to make meatloaf, and for me a meatloaf has a bacon wrapping and a ketchup glaze. I could buy the bacon and ketchup, I suppose, but really, where&#8217;s the fun in that?
Chipotle Ketchup
1 onion, chopped
1½ tablespoons oil from garlic confit or extra-virgin olive oil
Put the onion and oil into a deep saucepan and [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/02/17/chipotle-ketchup/</link>
			</item>
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		<title>Marinara Sauce</title>
		<description><![CDATA[
Sitting under all that cheese is a simple marinara sauce. By itself it&#8217;s an excellent sauce for pasta, polenta, and that Italian-American standby Chicken Parmigiana (or it&#8217;s vegetarian/vegan version, Eggplant Parmigiana). It makes a great pizza sauce. I even used some as part of a seafood stew whipped up in just a few minutes. As [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/02/13/marinara-sauce/</link>
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		<title>Focaccia alla Genovese</title>
		<description><![CDATA[
There&#8217;s a first time for everything, and this time was my first making focaccia. I&#8217;ve made various other breads, but never once had I made a flatbread of any sort. Somehow I&#8217;m not surprised that it&#8217;s easy. The process takes about 5½ hours, so have something else to do if you want to make this [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/02/10/focaccia-alla-genovese/</link>
			</item>
	<item>
		<title>Sirloin and Chutney Wrap</title>
		<description><![CDATA[
Usually I avoid a complicated combination of multiple recipes in one post, but everything except the rub I put on the sirloin was made from scratch in class last Sunday so it certainly can be done in one post. Besides, the people attending the class insisted that I post it.
First, the rub. I created this [...]]]></description>
		<link>http://www.stumptownsavoury.com/2010/01/28/sirloin-and-chutney-wrap/</link>
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