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<channel>
	<title>Dad's Family Feast</title>
	<atom:link href="http://gastronomy101.wordpress.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://gastronomy101.wordpress.com</link>
	<description>My gastronomical journey</description>
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		<title>Dad's Family Feast</title>
		<link>http://gastronomy101.wordpress.com</link>
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			<item>
		<title>Pita Bread</title>
		<link>http://gastronomy101.wordpress.com/2008/05/25/pita-bread/</link>
		<comments>http://gastronomy101.wordpress.com/2008/05/25/pita-bread/#comments</comments>
		<pubDate>Sun, 25 May 2008 19:06:20 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Bread]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/?p=66</guid>
		<description><![CDATA[
2 1/2 cups bread flour, plus more for sprinkling while kneading &#38; rolling out dough
2 teaspoons salt
1 Tablespoon sugar
2 teaspoons active dry yeast
2 Tablespoons good olive oil
1 cup warm water (105-110 degrees)
Makes 8
1. In a large bowl, combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=66&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<item>
		<title>Canadian Bacon</title>
		<link>http://gastronomy101.wordpress.com/2008/05/03/canidian-bacon/</link>
		<comments>http://gastronomy101.wordpress.com/2008/05/03/canidian-bacon/#comments</comments>
		<pubDate>Sat, 03 May 2008 13:51:28 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Breakfast]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/?p=64</guid>
		<description><![CDATA[After the success of standard bacon, I get try my hand at making Canadian Bacon.  I wanted to place this is the smoker at the same time as the Homemade Bacon I posted earlier, but the cost of pork loin was up to $4.75 or better.  So I waited for the cost to [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=64&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Bouillabaisse</title>
		<link>http://gastronomy101.wordpress.com/2008/04/27/bouillabaisse/</link>
		<comments>http://gastronomy101.wordpress.com/2008/04/27/bouillabaisse/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 00:29:19 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/?p=59</guid>
		<description><![CDATA[bouillabaisse


The trick is to look for the freshest local fish you can find and not to be afraid of improvising. That&#8217;s what I&#8217;ve done here. The fish remains firm, the broth clear, the flavor sublime.

Active time: 1 1/4 hr
Start to finish: 1 1/2 hr
Servings: Makes 6 to 8 servings.
       [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=59&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<title>Fresh Bacon</title>
		<link>http://gastronomy101.wordpress.com/2008/04/19/fresh-bacon/</link>
		<comments>http://gastronomy101.wordpress.com/2008/04/19/fresh-bacon/#comments</comments>
		<pubDate>Sat, 19 Apr 2008 15:00:30 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/?p=49</guid>
		<description><![CDATA[Pork belly and pink salt are the two items you need to make bacon, every thing else you usually have on hand. I have begone my first attempt at making my own bacon.
The first results are in, and making homemade bacon is well worth the small effort it requires.
       [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=49&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<title>Sourdough Waffles</title>
		<link>http://gastronomy101.wordpress.com/2008/03/23/sourdough-waffles/</link>
		<comments>http://gastronomy101.wordpress.com/2008/03/23/sourdough-waffles/#comments</comments>
		<pubDate>Sun, 23 Mar 2008 17:16:45 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Breakfast]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/?p=48</guid>
		<description><![CDATA[Again, I found myself with extra sourdough starter. So my answer was to make Sourdough Waffles.  Not being preparing the batter the night before, I decided to make these anyway.  I must say these still turned out wonderful.
4 oz. butter 1/2 cup
8 oz. milk 1 cup
9 oz. white Sourdough Starter 1 cup
1/2 tsp. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=48&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<item>
		<title>Sourdough Pancakes</title>
		<link>http://gastronomy101.wordpress.com/2008/03/22/sourdough-pancakes/</link>
		<comments>http://gastronomy101.wordpress.com/2008/03/22/sourdough-pancakes/#comments</comments>
		<pubDate>Sat, 22 Mar 2008 16:42:25 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Pancakes]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/?p=41</guid>
		<description><![CDATA[This was an excellent way to use extra starter that I did not get to use because of the long drive home in spring snow storm.  Tangier than buttermilk, these made our Saturday pancakes more delicious.

Recipe for Sourdough Pancakes
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=41&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<item>
		<title>Pumpernickel Rye</title>
		<link>http://gastronomy101.wordpress.com/2008/03/20/pumpernickel-rye/</link>
		<comments>http://gastronomy101.wordpress.com/2008/03/20/pumpernickel-rye/#comments</comments>
		<pubDate>Thu, 20 Mar 2008 16:56:24 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Bread]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/2008/03/22/pumpernickel-rye/</guid>
		<description><![CDATA[
Pumpernickel bread is really just a variety of rye bread. what darkens the loaf is powdered cocoa, molasses, and coffee, not the flour.
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=43&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<item>
		<title>Deli-Style Rye</title>
		<link>http://gastronomy101.wordpress.com/2008/03/19/36/</link>
		<comments>http://gastronomy101.wordpress.com/2008/03/19/36/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 18:19:28 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Bread]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/2008/03/19/36/</guid>
		<description><![CDATA[
Last night I made the Deli-Style Rye from Artisan Bread in five Minutes a Day.
The results where fantastic!  There was just the right amount of caraway seeds, and even though the dough was not allowed to age, it had a good crumb, and nice crust.   This will be a routine bread for [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=36&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<item>
		<title>March Home Brew &#8211; Red Ale</title>
		<link>http://gastronomy101.wordpress.com/2008/03/16/home-brew-red-ale/</link>
		<comments>http://gastronomy101.wordpress.com/2008/03/16/home-brew-red-ale/#comments</comments>
		<pubDate>Sun, 16 Mar 2008 23:19:17 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Home Brewing]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/?p=25</guid>
		<description><![CDATA[    
We cooked the wort for 60 minutes, while maintaining a temperature of 150 degrees; consentient stirring is required to prevent boil-over.  After cooking the wort and pitching the yeast, this brew is being allowed ferment to 10-14 days.
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=25&subd=gastronomy101&ref=&feed=1" />]]></description>
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		<item>
		<title>Sour Dough Bread</title>
		<link>http://gastronomy101.wordpress.com/2008/03/16/sour-dough-starter/</link>
		<comments>http://gastronomy101.wordpress.com/2008/03/16/sour-dough-starter/#comments</comments>
		<pubDate>Sun, 16 Mar 2008 22:45:14 +0000</pubDate>
		<dc:creator>gastronomy101</dc:creator>
				<category><![CDATA[Bread]]></category>

		<guid isPermaLink="false">http://gastronomy101.wordpress.com/2008/03/16/sour-dough-starter/</guid>
		<description><![CDATA[Nancy Silverton&#8217;s Breads from the La Brea Bakery: Recipes for the Connoisseur.
The starter is the essential element of sourdough. This reference call for a full 14 days to raise a starter from scratch &#8211; nine to grow the culture and five to build it&#8217;s strength needed to bake bread.  My starter here is 9 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&blog=3174735&post=19&subd=gastronomy101&ref=&feed=1" />]]></description>
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			<media:title type="html">Day 9</media:title>
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