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	<title>Special Magic Kitchen &#187; Grocery &amp; Foods</title>
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		<title>Which Potato to Mash?</title>
		<link>http://specialmagickitchen.com/archives/2693</link>
		<comments>http://specialmagickitchen.com/archives/2693#comments</comments>
		<pubDate>Mon, 25 Jan 2010 22:46:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mashed potatoes]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2693</guid>
		<description><![CDATA[The last issue of Gourmet had some advice about which potatoes to use for mashing. I can never remember which ones are best or the advantages of each variety, so this article was definitely a helpful reminder to me. In the end, it essentially depends upon your taste though.
If you like lumpier potatoes or want [...]]]></description>
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		<title>Making Butter and Sour Cream</title>
		<link>http://specialmagickitchen.com/archives/2493</link>
		<comments>http://specialmagickitchen.com/archives/2493#comments</comments>
		<pubDate>Sun, 03 Jan 2010 16:54:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[butter molds]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[making butter]]></category>
		<category><![CDATA[sour cream]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2493</guid>
		<description><![CDATA[Earlier I posted on my initial success of making butter, and since it was a little too easy, I decided to bump up the standard a bit in order for me to cross it off my ten cooking goals for 2010. Instead of just making butter, I decided to make my own bread too and [...]]]></description>
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		<title>Grapeseed Oil</title>
		<link>http://specialmagickitchen.com/archives/2379</link>
		<comments>http://specialmagickitchen.com/archives/2379#comments</comments>
		<pubDate>Mon, 14 Dec 2009 20:43:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[grapeseed oil]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive oil]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2379</guid>
		<description><![CDATA[Now that it is winter up north, I bought some grapeseed oil for its lower smoke point during cooking. When a pan starts to smoke in the winter in Minnesota, opening a window is a cold option to air things out.
The smoke point is when the oil fat starts to break down and forms a [...]]]></description>
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		<title>Buying and Cutting Avocados</title>
		<link>http://specialmagickitchen.com/archives/2340</link>
		<comments>http://specialmagickitchen.com/archives/2340#comments</comments>
		<pubDate>Sat, 12 Dec 2009 18:48:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[frontera grill]]></category>
		<category><![CDATA[guacamole]]></category>
		<category><![CDATA[Prep]]></category>
		<category><![CDATA[rick bayless]]></category>
		<category><![CDATA[techniques]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2340</guid>
		<description><![CDATA[The other day I was at the grocery store and avocados were on sale. After picking out five for $5, a lady asked me how to tell if they are good or not. I told her that unfortunately most of them were too ripe. They were squishy to the touch, and not worth buying.
So how [...]]]></description>
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		<title>Buying Truffles</title>
		<link>http://specialmagickitchen.com/archives/2047</link>
		<comments>http://specialmagickitchen.com/archives/2047#comments</comments>
		<pubDate>Thu, 10 Dec 2009 19:34:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[alba]]></category>
		<category><![CDATA[black truffles]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[perigord]]></category>
		<category><![CDATA[truffles]]></category>
		<category><![CDATA[white truffles]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2047</guid>
		<description><![CDATA[This is the third and last part of my truffle series. Over the past month, I have written a couple times about truffles. The first post talked about the rise of the domestic truffle industry and the second simply elaborated on what exactly a truffle is.
But now as French black Périgord truffle season is upon [...]]]></description>
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		<title>Making Butter</title>
		<link>http://specialmagickitchen.com/archives/2290</link>
		<comments>http://specialmagickitchen.com/archives/2290#comments</comments>
		<pubDate>Tue, 08 Dec 2009 19:47:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[butter molds]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[making butter]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2290</guid>
		<description><![CDATA[Yesterday I purchased off of eBay the vintage wooden butter mold pictured to the right. One of my cooking goals for 2010 is to learn how to make my own butter. I know it isn&#8217;t that difficult, so I held myself to a higher standard of making butter for a special occasion. And even that [...]]]></description>
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		<title>Bread Making Four Ways</title>
		<link>http://specialmagickitchen.com/archives/2236</link>
		<comments>http://specialmagickitchen.com/archives/2236#comments</comments>
		<pubDate>Mon, 07 Dec 2009 04:43:13 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Appliances]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tools & Gadgets]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[bread machine]]></category>
		<category><![CDATA[bread making]]></category>
		<category><![CDATA[kitchenaid]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2236</guid>
		<description><![CDATA[Recently a question was posed to me about which bread making machine was best, and frankly I didn&#8217;t know. While living abroad I learned how to make a simple bread dough from a Jamie Oliver recipe and have used that recipe ever since. I have never used a KitchenAid mixer or any other machine for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Cheese Making Success</title>
		<link>http://specialmagickitchen.com/archives/2156</link>
		<comments>http://specialmagickitchen.com/archives/2156#comments</comments>
		<pubDate>Mon, 30 Nov 2009 18:07:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[mozzarella]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2156</guid>
		<description><![CDATA[After failing at my first attempt at making mozzarella cheese, I succeeded the second time around.  A couple of weeks ago I wrote about my less-than-satisfactory effort, so I made some changes and all worked out fine. Basically, the last time I felt that the microwave step of heating the cheese to get it all [...]]]></description>
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		</item>
		<item>
		<title>What are Truffles Exactly?</title>
		<link>http://specialmagickitchen.com/archives/2076</link>
		<comments>http://specialmagickitchen.com/archives/2076#comments</comments>
		<pubDate>Tue, 24 Nov 2009 16:28:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Expensive Things]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2076</guid>
		<description><![CDATA[Recently I wrote a post about the domestic truffle industry in the US, and in my reading about the new truffle growers, I found that there is a lot of confusion about truffles. On one level you have a good portion of the country that thinks they are round candies. Yes, those are called truffles [...]]]></description>
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		</item>
		<item>
		<title>Domestic French Truffles</title>
		<link>http://specialmagickitchen.com/archives/1996</link>
		<comments>http://specialmagickitchen.com/archives/1996#comments</comments>
		<pubDate>Sat, 21 Nov 2009 22:08:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[garland]]></category>
		<category><![CDATA[perigord]]></category>
		<category><![CDATA[tom michaels]]></category>
		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1996</guid>
		<description><![CDATA[For 10-15 years now the domestic truffle industry has been growing in the US. Farmers from North Carolina, Tennessee, Texas, California, and Oregon are all venturing into the commercial farming of the expensive and highly-sought-after subterranean fungus.
Since the French learned in the late &#8217;70s how to inoculate trees with spores to produce the famous black [...]]]></description>
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