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	<title>Special Magic Kitchen &#187; Tips &amp; Techniques</title>
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		<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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		<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>
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		<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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		<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[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>
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		<category><![CDATA[avocado]]></category>
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		<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>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>
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		<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>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>
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		<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>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>
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		<category><![CDATA[homemade]]></category>
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		<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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		<item>
		<title>Preserving Cheese</title>
		<link>http://specialmagickitchen.com/archives/1947</link>
		<comments>http://specialmagickitchen.com/archives/1947#comments</comments>
		<pubDate>Thu, 19 Nov 2009 14:28:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
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		<category><![CDATA[cheese paper]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[preservation]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1947</guid>
		<description><![CDATA[On the Food &#38; Beverage Buzz blog, I saw a post on cheese paper. Preserving cheese can be a tricky task, and it is one I have messed up more than once. But a person can now buy good cheese paper and with a little bit of wrapping instruction (below), cheese can last a lot [...]]]></description>
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		<item>
		<title>Opening Wine Without a Corkscrew</title>
		<link>http://specialmagickitchen.com/archives/1573</link>
		<comments>http://specialmagickitchen.com/archives/1573#comments</comments>
		<pubDate>Sat, 07 Nov 2009 23:20:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[Drinks]]></category>
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		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1573</guid>
		<description><![CDATA[Via Boing Boing comes this video on how to open a bottle of wine if you don&#8217;t have a corkscrew. Granted these French gentlemen clearly don&#8217;t need another bottle, but this tactic is useful if you don&#8217;t have an opener on hand.
One time while I was living in Kosovo, the owner of a small restaurant [...]]]></description>
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		<item>
		<title>How to Eat a Chicken Wing</title>
		<link>http://specialmagickitchen.com/archives/1443</link>
		<comments>http://specialmagickitchen.com/archives/1443#comments</comments>
		<pubDate>Thu, 05 Nov 2009 17:32:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[chicken wings]]></category>
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		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1443</guid>
		<description><![CDATA[Via the Food Wishes blog comes this video on how to eat chicken wings. Usually people struggle with eating a chicken wing and it turns into a battle of human versus tiny chicken bones &#8212; with the chicken bones often winning. And in the end our fingers end up all messy, and we have probably [...]]]></description>
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