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	<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. &#8230; <a href="http://gastronomy101.wordpress.com/2008/05/25/pita-bread/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&amp;blog=3174735&amp;post=66&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Pita Bread</media:title>
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		<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 &#8230; <a href="http://gastronomy101.wordpress.com/2008/05/03/canidian-bacon/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&amp;blog=3174735&amp;post=64&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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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>
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		<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 &#8230; <a href="http://gastronomy101.wordpress.com/2008/04/27/bouillabaisse/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&amp;blog=3174735&amp;post=59&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="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>
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		<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 &#8230; <a href="http://gastronomy101.wordpress.com/2008/04/19/fresh-bacon/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&amp;blog=3174735&amp;post=49&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="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. &#8230; <a href="http://gastronomy101.wordpress.com/2008/03/23/sourdough-waffles/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&amp;blog=3174735&amp;post=48&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<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&amp;blog=3174735&amp;post=41&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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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&amp;blog=3174735&amp;post=43&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<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 &#8230; <a href="http://gastronomy101.wordpress.com/2008/03/19/36/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&amp;blog=3174735&amp;post=36&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<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&amp;blog=3174735&amp;post=25&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<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 &#8230; <a href="http://gastronomy101.wordpress.com/2008/03/16/sour-dough-starter/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=gastronomy101.wordpress.com&amp;blog=3174735&amp;post=19&amp;subd=gastronomy101&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Day 9</media:title>
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