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	<title>A Food Experience.net</title>
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	<description>Exploring the Flavor of the Finger Lakes</description>
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		<title>The definitive &#8220;how to&#8221; for making an omelette</title>
		<link>http://afoodexperience.net/techniques/how-to-make-an-omelette/</link>
		<comments>http://afoodexperience.net/techniques/how-to-make-an-omelette/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 22:14:28 +0000</pubDate>
		<dc:creator>Fred</dc:creator>
				<category><![CDATA[Techniques]]></category>

		<guid isPermaLink="false">http://afoodexperience.net/?p=913</guid>
		<description><![CDATA[Julia Child puts to rest all other opinions on how to make an omelette.
If you don&#8217;t know this about me already, I&#8217;ll tell you my worst kept secret&#8230; Julia Child has been my hero since I was a young boy watching her cook up a storm on PBS. As many people as I know who [...]]]></description>
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		<title>Osso Buco alla Milanese</title>
		<link>http://afoodexperience.net/recipes/meats/osso-buco-alla-milanese/</link>
		<comments>http://afoodexperience.net/recipes/meats/osso-buco-alla-milanese/#comments</comments>
		<pubDate>Mon, 03 Jan 2011 14:36:13 +0000</pubDate>
		<dc:creator>Fred</dc:creator>
				<category><![CDATA[Meats]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[braising]]></category>
		<category><![CDATA[veal]]></category>

		<guid isPermaLink="false">http://afoodexperience.net/?p=900</guid>
		<description><![CDATA[(Milanese-style braised veal shanks)
Braising meats such as veal shanks, lamb shanks, beef ribs and other fibrous cuts is a basic technique for transforming them from a tough cut into tender, flavorful meals with a hearty, thick sauce.  Osso buco is Italian for marrow bone. As the veal shank sections slowly braise in a bath of [...]]]></description>
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		<title>Chateaubriand with Béarnaise Sauce</title>
		<link>http://afoodexperience.net/recipes/meats/chateaubriand-with-bearnaise-sauce/</link>
		<comments>http://afoodexperience.net/recipes/meats/chateaubriand-with-bearnaise-sauce/#comments</comments>
		<pubDate>Sun, 02 Jan 2011 22:25:37 +0000</pubDate>
		<dc:creator>Fred</dc:creator>
				<category><![CDATA[Meats]]></category>
		<category><![CDATA[bearnaise sauce]]></category>
		<category><![CDATA[beef]]></category>

		<guid isPermaLink="false">http://afoodexperience.net/?p=891</guid>
		<description><![CDATA[Fancy French words for an easy to make, rich tasting and fabulous beef steak recipe.
Pan roast a thick-cut (2&#8243;+ and about 2 lbs.) top sirloin steak or beef filet, slice and serve with béarnaise sauce.  That&#8217;s all there is to it and here&#8217;s how it goes&#8230;

Create and herb rub of 1-1/2 teaspoons each of dried [...]]]></description>
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		<title>Two Classics: Hollandaise Sauce and Béarnaise Sauce</title>
		<link>http://afoodexperience.net/recipes/soups-stews-etc/hollandaise-sauce-and-bernaise-sauce/</link>
		<comments>http://afoodexperience.net/recipes/soups-stews-etc/hollandaise-sauce-and-bernaise-sauce/#comments</comments>
		<pubDate>Sun, 02 Jan 2011 22:20:23 +0000</pubDate>
		<dc:creator>Fred</dc:creator>
				<category><![CDATA[Soups, Stews, etc...]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Julia Child]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://afoodexperience.net/?p=897</guid>
		<description><![CDATA[The following recipes come from Julia Child&#8217;s Julia&#8217;s Kitchen Wisdom. Much of what makes French cooking so French is the sauces. Hollandaise is The Classic; Béarnaise is a variant that adds additional flavor suitable for beef, lamb, or shellfish.
Hollandaise Sauce

3 egg yolks
big pinch of salt
1 tablespoon lemon juice
2 tablespoons cold unsalted butter
2 sticks unsalted butter, [...]]]></description>
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		<title>Herb-Crusted Beef Tenderloin</title>
		<link>http://afoodexperience.net/recipes/meats/herb-crusted-beef-tenderloin/</link>
		<comments>http://afoodexperience.net/recipes/meats/herb-crusted-beef-tenderloin/#comments</comments>
		<pubDate>Sun, 02 Jan 2011 22:17:49 +0000</pubDate>
		<dc:creator>Fred</dc:creator>
				<category><![CDATA[Meats]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[tenderloin]]></category>

		<guid isPermaLink="false">http://afoodexperience.net/?p=885</guid>
		<description><![CDATA[The new Christmas dinner favorite. Pricey? Yes, but an easy main dish that pleases all.
This recipe is excerpted from Holiday Entertaining from Cook&#8217;s Illustrated, 2009.
Prime rib used to be my holiday family dinner treat but since Christmas 2009 this herb-crusted beef tenderloin has become the family favorite. Compared to prime rib it&#8217;s easier to make, [...]]]></description>
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