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	<title>Special Magic Kitchen &#187; Tips &amp; Techniques</title>
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		<title>Kids and Knife Skills</title>
		<link>http://specialmagickitchen.com/archives/4325</link>
		<comments>http://specialmagickitchen.com/archives/4325#comments</comments>
		<pubDate>Wed, 08 Dec 2010 05:28:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Cutlery]]></category>
		<category><![CDATA[Kids]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[knife skills]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=4325</guid>
		<description><![CDATA[As a follow-up to my Japanese knife post, I thought I would go more into depth about kids and knives. I have found several blog posts and videos instructing on how to teach children to use knives properly, and most of them have good information and useful tips.
With that said, there is no one specific [...]]]></description>
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		<title>Strawberry Huller for Kids</title>
		<link>http://specialmagickitchen.com/archives/3788</link>
		<comments>http://specialmagickitchen.com/archives/3788#comments</comments>
		<pubDate>Mon, 25 Oct 2010 13:14:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[strawberry huller]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=3788</guid>
		<description><![CDATA[I recently picked up at Williams-Sonoma the Chef&#8217;n Stemgem Strawberry Huller, and I must say that it works pretty well. I am not a gadget person at all, so I was rather surprised at how easily it worked. You simply push the green button to extend the prongs, insert it into the strawberry, and then [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Rouxbe Cooking School</title>
		<link>http://specialmagickitchen.com/archives/3551</link>
		<comments>http://specialmagickitchen.com/archives/3551#comments</comments>
		<pubDate>Wed, 13 Oct 2010 13:26:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Kids]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[Websites]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=3551</guid>
		<description><![CDATA[I started to really get into cooking when I was a stay-at-home father several years back. During that time it was hard to finish tasks completely let alone get anything done, but cooking food was required. Preparing a meal was the one to-do-list item that had to get done (somehow). As the years went along, [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Simple Tips</title>
		<link>http://specialmagickitchen.com/archives/3148</link>
		<comments>http://specialmagickitchen.com/archives/3148#comments</comments>
		<pubDate>Thu, 01 Apr 2010 09:58:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[real simple]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=3148</guid>
		<description><![CDATA[Real Simple magazine often has tips related to all areas of life to include cooking and quick recipes. Recently I have been going through a backlog of issues and here are some of the food-related ones that stuck out.

Put marshmallows in your brown sugar to keep it from getting hard.
Use wine bottles for boot supporters [...]]]></description>
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		<title>The Fresh Loaf</title>
		<link>http://specialmagickitchen.com/archives/2571</link>
		<comments>http://specialmagickitchen.com/archives/2571#comments</comments>
		<pubDate>Fri, 22 Jan 2010 15:40:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Baking]]></category>
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		<category><![CDATA[the fresh loaf]]></category>
		<category><![CDATA[website]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2571</guid>
		<description><![CDATA[The Saveur 100 came out recently and I am just now going through it. The Jan/Feb issue consists of 100 tips, ingredients, food, restaurants, cooking tools, books and other related food insight.
From this issue, I am going to cull some of my favorites from the top 100, and the first one is The Fresh Loaf [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cooking Temperature for Pork</title>
		<link>http://specialmagickitchen.com/archives/2392</link>
		<comments>http://specialmagickitchen.com/archives/2392#comments</comments>
		<pubDate>Wed, 30 Dec 2009 02:50:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[brining]]></category>
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		<category><![CDATA[meat]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[trichinosis]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2392</guid>
		<description><![CDATA[The USDA has longadvocated cooking pork to an internal temperature of 160 degrees, which cooks the meat to medium doneness, but now many chefs are cooking it only to 140-145 degrees, which is medium-rare. The concern for a long time has come from a parasitic disease called trichinosis that is caused when trichinae (a type [...]]]></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>
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		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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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		<slash:comments>9</slash:comments>
		</item>
		<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>
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		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cheese Making (Failure)</title>
		<link>http://specialmagickitchen.com/archives/1965</link>
		<comments>http://specialmagickitchen.com/archives/1965#comments</comments>
		<pubDate>Fri, 20 Nov 2009 23:56:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
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		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[mozzarella]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1965</guid>
		<description><![CDATA[Well, making mozzarella cheese is both easier than I thought and harder than I thought. First of all, let me say that I failed to do what I wanted to do: make mozzarella cheese. And that is by no means my picture to the right.
Things were going well, and all looked pretty much like the [...]]]></description>
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