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	<title>RadioGastronomy &#187; Cilantro</title>
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		<title>Thai-Inspired Seafood Salad with Snow Pea Shoots, Napa Cabbage, &amp; Fresh Herbs</title>
		<link>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/</link>
		<comments>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 02:06:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Brown Sugar]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
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		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Napa Cabbage]]></category>
		<category><![CDATA[Pea Shoot]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Scallion]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Serrano]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soy Sauce]]></category>
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		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2286</guid>
		<description><![CDATA["Why does Sea World have a seafood restaurant???  I'm halfway through my fish burger and I realize 'Oh my God.....I could be eating a slow learner." -Lyndon B. Johnson, Democratic poverty and civil rights advocate, as well as 36th president of the United States, stepping into office upon the assassination of JFK]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Wild Sea Bass Ceviche with Avocado, Purple Potatoes, &amp; Fried Plantains</title>
		<link>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/</link>
		<comments>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 21:58:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Fish]]></category>
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		<category><![CDATA[Purple Potato]]></category>
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		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Bass]]></category>
		<category><![CDATA[Sea Salt]]></category>
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		<category><![CDATA[White Wine Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1875</guid>
		<description><![CDATA["It is almost as if happiness is an acquired taste, like coconut cordial or ceviche, to which you can eventually become accustomed, but despair is something surprising each time you encounter it." -Lemony Snicket, pseudonym and alter-ego of American children's writer Daniel Handler]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spiced Braised Lamb Shank with CousCous</title>
		<link>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/</link>
		<comments>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 01:32:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb]]></category>
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		<category><![CDATA[Braised]]></category>
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		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cilantro]]></category>
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		<category><![CDATA[Clove]]></category>
		<category><![CDATA[CousCous]]></category>
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		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
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		<guid isPermaLink="false">http://radiogastronomy.com/?p=1579</guid>
		<description><![CDATA["On my fifth trip to France I limited myself to the words and phrases that people actually use....Things began to come together, and I went from speaking like an evil baby to speaking like a hillbilly. "Is thems the thoughts of cows?" I'd ask the butcher, pointing to the calves' brains displayed in the front window. "I want me some lamb chop with handles on 'em." -David Sedaris, American story-teller and frequent NPR contributor, in his year 2000 essay collection Me Talk Pretty One Day]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Pickled Red Cabbage &amp; Asian Pear Salad with Poppyseeds</title>
		<link>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/</link>
		<comments>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/#comments</comments>
		<pubDate>Wed, 21 Apr 2010 20:14:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Allspice]]></category>
		<category><![CDATA[Apple Cider Vinegar]]></category>
		<category><![CDATA[Asian Pear]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Clove]]></category>
		<category><![CDATA[Easy]]></category>
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		<category><![CDATA[Mustard Seed]]></category>
		<category><![CDATA[Olive Oil]]></category>
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		<category><![CDATA[Pickled]]></category>
		<category><![CDATA[Poppyseed]]></category>
		<category><![CDATA[Preserved]]></category>
		<category><![CDATA[Red Cabbage]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Vinegar]]></category>
		<category><![CDATA[White Wine Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1765</guid>
		<description><![CDATA["The time has come,' the walrus said, 'to talk of many things:  of shoes and ships and sealing wax - of cabbages and kings." -Lewis Carroll, British author, clergyman, mathematician, and photographer, from his classic book Through the Looking Glass]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cilantro-Infused Gin Martini with Lime</title>
		<link>http://radiogastronomy.com/2010/04/20/cilantro-infused-gin-martini-with-lime/</link>
		<comments>http://radiogastronomy.com/2010/04/20/cilantro-infused-gin-martini-with-lime/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 20:58:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[The Bar]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Cocktail]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[Hendrick's]]></category>
		<category><![CDATA[Infused]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Martini]]></category>
		<category><![CDATA[Simple Syrup]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1781</guid>
		<description><![CDATA["Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out, and screaming: GERONIMO!" -Hunter S. Thompson, American writer, weirdo, &#038; all-around style all-star]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/20/cilantro-infused-gin-martini-with-lime/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Arroz Con Pollo</title>
		<link>http://radiogastronomy.com/2009/11/22/arroz-con-pollo/</link>
		<comments>http://radiogastronomy.com/2009/11/22/arroz-con-pollo/#comments</comments>
		<pubDate>Mon, 23 Nov 2009 01:59:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Achiote]]></category>
		<category><![CDATA[Annatto]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cuban]]></category>
		<category><![CDATA[Cubanelle Pepper]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pimiento]]></category>
		<category><![CDATA[Plum Tomato]]></category>
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		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sofrito]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1005</guid>
		<description><![CDATA["Nobody calls me chicken, Needles.  Nobody." -The magically non-aging Michael J. Fox as the excitable time-traveller Marty McFly in Back to the Future, Part II]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/22/arroz-con-pollo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pozole</title>
		<link>http://radiogastronomy.com/2009/11/10/pozole/</link>
		<comments>http://radiogastronomy.com/2009/11/10/pozole/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 16:44:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Comfort Food]]></category>
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		<guid isPermaLink="false">http://radiogastronomy.com/?p=715</guid>
		<description><![CDATA["Bib and napkin, knife and fork, is the only way that I'll touch pork." -Kermit the Frog to Miss Piggy, as he rejects her constant advances yet again]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/10/pozole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chipotle Jicama Slaw with Asian Pear, Green Cabbage, and Radish</title>
		<link>http://radiogastronomy.com/2009/11/03/chipotle-jicama-slaw-with-asian-pear-green-cabbage-and-radish/</link>
		<comments>http://radiogastronomy.com/2009/11/03/chipotle-jicama-slaw-with-asian-pear-green-cabbage-and-radish/#comments</comments>
		<pubDate>Tue, 03 Nov 2009 17:47:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
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		<category><![CDATA[The Garden]]></category>
		<category><![CDATA[Asian Pear]]></category>
		<category><![CDATA[Cabbage]]></category>
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		<guid isPermaLink="false">http://radiogastronomy.com/?p=940</guid>
		<description><![CDATA["I wonder what you'd have on the side with a plate of Deep-Fried Anxiety.  Pickles?  Coleslaw?  Potato-Strychnine mash?" -Robin McKinley, American writer and repeat Newbery offender (man I loved Newbery books as a kid.....The Westing Game! Ramona Quimby, Age 8!  Sigh.)]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/03/chipotle-jicama-slaw-with-asian-pear-green-cabbage-and-radish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classic Guacamole</title>
		<link>http://radiogastronomy.com/2009/11/02/classic-guacamole/</link>
		<comments>http://radiogastronomy.com/2009/11/02/classic-guacamole/#comments</comments>
		<pubDate>Tue, 03 Nov 2009 00:17:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Sauces, Dips, & Condiments]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Cilantro]]></category>
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		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=872</guid>
		<description><![CDATA["I have an enormous amount of trouble trying to get people to come to my place.  I hate it.  I can't tell you how much leftover guacamole I have ended up eating over the years.  I don't even know why I make it in such great quantities." -Michael Scott, Dunder Mifflin's clueless and awkward boss on the American version of Ricky Gervais's brilliant "The Office"]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/02/classic-guacamole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>3-Bean Ground Turkey Chili</title>
		<link>http://radiogastronomy.com/2009/11/02/3-bean-ground-turkey-chili/</link>
		<comments>http://radiogastronomy.com/2009/11/02/3-bean-ground-turkey-chili/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 04:41:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Turkey]]></category>
		<category><![CDATA[Black Bean]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Chili]]></category>
		<category><![CDATA[Cilantro]]></category>
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		<category><![CDATA[Coriander]]></category>
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		<category><![CDATA[Tomato Paste]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=697</guid>
		<description><![CDATA["The chili I ate made for an explosive bathroom experience.  I don't know how to put this delicately, but I missed the toilet entirely." -Seth Green, American actor and comedian]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/02/3-bean-ground-turkey-chili/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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