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		<title><![CDATA[Melody Swahd Forums - All Forums]]></title>
		<link>http://melodyswahd.com/</link>
		<description><![CDATA[Melody Swahd Forums - http://melodyswahd.com]]></description>
		<pubDate>Wed, 07 Jan 2009 00:56:43 -0600</pubDate>
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			<title><![CDATA[treble clef flashing body lights sku no 10190]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4674</link>
			<pubDate>Tue, 06 Jan 2009 19:22:12 -0600</pubDate>
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			<description><![CDATA[Magic Matt's provides exciting flashing jewelry, body lights, blinkys, glow toys and blinking pins. blinky guitar: flashing musical notes: flashing treble clef: flashing violin. lumi-loons purple ball......<br />
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Posted on Tue, 6 Jan 2009 19:22:07 CST at http://partyflash-blink.info/treble-clef...-10190.asp]]></description>
			<content:encoded><![CDATA[Magic Matt's provides exciting flashing jewelry, body lights, blinkys, glow toys and blinking pins. blinky guitar: flashing musical notes: flashing treble clef: flashing violin. lumi-loons purple ball......<br />
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Posted on Tue, 6 Jan 2009 19:22:07 CST at http://partyflash-blink.info/treble-clef...-10190.asp]]></content:encoded>
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			<title><![CDATA[mirella tank leotard for girls mi315c]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4672</link>
			<pubDate>Tue, 06 Jan 2009 19:22:11 -0600</pubDate>
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			<description><![CDATA[........<br />
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Posted on Tue, 6 Jan 2009 19:22:07 CST at http://learning-dancesshoes.info/mirella...mi315c.htm]]></description>
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			<title><![CDATA[filtrete ultra allergen air filter purple series 14x36x1 filtrete purple]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4673</link>
			<pubDate>Tue, 06 Jan 2009 19:22:11 -0600</pubDate>
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			<description><![CDATA[The Filtrete Ultra Allergen Air Filter is the 1 Performance Filter on the market- outperforming all other 1. Captures- 90 of large allergens- like mold spores and pet dander- from the air passing thro......<br />
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Posted on Tue, 6 Jan 2009 19:22:07 CST at http://softcleanworld-filters.info/filtr...purple.php]]></description>
			<content:encoded><![CDATA[The Filtrete Ultra Allergen Air Filter is the 1 Performance Filter on the market- outperforming all other 1. Captures- 90 of large allergens- like mold spores and pet dander- from the air passing thro......<br />
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Posted on Tue, 6 Jan 2009 19:22:07 CST at http://softcleanworld-filters.info/filtr...purple.php]]></content:encoded>
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			<title><![CDATA[Chipotle to Expand to London, Names Bill Niman to Advisory Role]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4666</link>
			<pubDate>Tue, 06 Jan 2009 19:21:59 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4666</guid>
			<description><![CDATA[Filed under: Fast Food, Food NewsU.S.-based, fast-casual* restaurant Chipotle Mexican Grill announced yesterday that they will be opening at least one store in London by the end of 2009. Opening a location abroad has more complications for Chipotle than it does for other dining brands, as they have a policy of working with local farmers and ranchers in order to source their food locally, humanely and sustainably. They also announced yesterday that Bill Niman, founder of Niman Ranch, will be joining the management team as the Sustainable Agriculture Advisor. His job will be to will help Chipotle to expand on its efforts to support sustainable agriculture and bring food from sustainable sources to the masses. It sounds like Chipotle is working hard to do everything right. Now, if only they could open a location in Center City Philadelphia!*What happens to eating out when the quality of casual dining meets the speed and efficiency of fast food.Permalink]]></description>
			<content:encoded><![CDATA[Filed under: Fast Food, Food NewsU.S.-based, fast-casual* restaurant Chipotle Mexican Grill announced yesterday that they will be opening at least one store in London by the end of 2009. Opening a location abroad has more complications for Chipotle than it does for other dining brands, as they have a policy of working with local farmers and ranchers in order to source their food locally, humanely and sustainably. They also announced yesterday that Bill Niman, founder of Niman Ranch, will be joining the management team as the Sustainable Agriculture Advisor. His job will be to will help Chipotle to expand on its efforts to support sustainable agriculture and bring food from sustainable sources to the masses. It sounds like Chipotle is working hard to do everything right. Now, if only they could open a location in Center City Philadelphia!*What happens to eating out when the quality of casual dining meets the speed and efficiency of fast food.Permalink]]></content:encoded>
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			<title><![CDATA[Ways for Carrots to Accompany a Meal - Slashfood Ate (8)]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4667</link>
			<pubDate>Tue, 06 Jan 2009 19:21:59 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4667</guid>
			<description><![CDATA[Filed under: Vegetables, Slashfood Ate, Vegetarian/Vegan, Winter During the winter, carrots are one of the few vegetables still being sold in large quantities. They are often planted in early spring, mature in early autumn, and are stored for winter consumption. They're a sweet and tasty source of vitamin A, and they're high in fiber.Besides their vibrant orange color, carrots add a distinctive bright sweet taste to dishes. They can serve as part of a traditional crudit]]></description>
			<content:encoded><![CDATA[Filed under: Vegetables, Slashfood Ate, Vegetarian/Vegan, Winter During the winter, carrots are one of the few vegetables still being sold in large quantities. They are often planted in early spring, mature in early autumn, and are stored for winter consumption. They're a sweet and tasty source of vitamin A, and they're high in fiber.Besides their vibrant orange color, carrots add a distinctive bright sweet taste to dishes. They can serve as part of a traditional crudit]]></content:encoded>
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			<title><![CDATA[Kraft Foods Launches an iPhone Application]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4668</link>
			<pubDate>Tue, 06 Jan 2009 19:21:59 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4668</guid>
			<description><![CDATA[Filed under: New Products, Food NewsFor those of you out there with iPhones, there are all sorts of great food-related applications available for your nifty gadget. You can plan your evening meal with the Allrecipes.com Dinner Spinner or find the closest grocery store or take-out joint with Fast Food. The UrbanSpoon app allows you to find area restaurants with a simple shake of your phone. Kraft Foods has decided to get in on the iPhone app-action and to do it has creating the iFood Assistant. This app serves up a daily recipe, as well as ideas for breakfast, lunch, snacks and dinner. However, as far as I can see, there are a couple of glitches in Kraft's plan for iPhone domination. When it comes to healthy eating, Kraft's reputation is a bit dubious. I would be concerned that the recipes it serves up would be laden with overly processed, chemical-laden ingredients. Second, they've decided to charge &#36;.99 for their app. I could see people downloading it if it was free, but I'm not sure how many takers there'll be for a this sucker when it's got a price tag on it (especially since the Allrecipes.com download is free and offers many of the same services). For those iPhone accessorized foodies in the audience, does Kraft's app appeal to you? Would you be willing to pay a buck to have recipes and meal suggestions sent to your phone? [via Deidre]Read]]></description>
			<content:encoded><![CDATA[Filed under: New Products, Food NewsFor those of you out there with iPhones, there are all sorts of great food-related applications available for your nifty gadget. You can plan your evening meal with the Allrecipes.com Dinner Spinner or find the closest grocery store or take-out joint with Fast Food. The UrbanSpoon app allows you to find area restaurants with a simple shake of your phone. Kraft Foods has decided to get in on the iPhone app-action and to do it has creating the iFood Assistant. This app serves up a daily recipe, as well as ideas for breakfast, lunch, snacks and dinner. However, as far as I can see, there are a couple of glitches in Kraft's plan for iPhone domination. When it comes to healthy eating, Kraft's reputation is a bit dubious. I would be concerned that the recipes it serves up would be laden with overly processed, chemical-laden ingredients. Second, they've decided to charge &#36;.99 for their app. I could see people downloading it if it was free, but I'm not sure how many takers there'll be for a this sucker when it's got a price tag on it (especially since the Allrecipes.com download is free and offers many of the same services). For those iPhone accessorized foodies in the audience, does Kraft's app appeal to you? Would you be willing to pay a buck to have recipes and meal suggestions sent to your phone? [via Deidre]Read]]></content:encoded>
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			<title><![CDATA[Unique Cheeses to Add to Fondue - Cheese Course]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4669</link>
			<pubDate>Tue, 06 Jan 2009 19:21:59 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4669</guid>
			<description><![CDATA[Filed under: Cheese, Lists, How To, Artisan Foods, Cheese CourseEmmental and Gruy]]></description>
			<content:encoded><![CDATA[Filed under: Cheese, Lists, How To, Artisan Foods, Cheese CourseEmmental and Gruy]]></content:encoded>
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			<title><![CDATA[Roasted Halibut with Grapefruit Fennel Salsa - Midweek Meals]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4670</link>
			<pubDate>Tue, 06 Jan 2009 19:21:59 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4670</guid>
			<description><![CDATA[Filed under: Dinner, Fish, RecipesWhen I can come home and cook up a meal in under 20 minutes that tastes as good as it looks and smells, I'm a very happy camper. This dish comes from Giada de Laurentiis's new cookbook, Giada's Kitchen: New Italian Favorites. I found myself flipping through it and marking off multiple pages. Having made several of her dishes before, I know that they tend to be straightforward and always full of flavor. This was the second recipe I tried. The roasted halibut was flaky and incredibly moist, while the grapefruit and fennel salsa brightened up the palate with bursts of citrus and bits of tangy olives.Continue reading Roasted Halibut with Grapefruit Fennel Salsa - Midweek MealsPermalink]]></description>
			<content:encoded><![CDATA[Filed under: Dinner, Fish, RecipesWhen I can come home and cook up a meal in under 20 minutes that tastes as good as it looks and smells, I'm a very happy camper. This dish comes from Giada de Laurentiis's new cookbook, Giada's Kitchen: New Italian Favorites. I found myself flipping through it and marking off multiple pages. Having made several of her dishes before, I know that they tend to be straightforward and always full of flavor. This was the second recipe I tried. The roasted halibut was flaky and incredibly moist, while the grapefruit and fennel salsa brightened up the palate with bursts of citrus and bits of tangy olives.Continue reading Roasted Halibut with Grapefruit Fennel Salsa - Midweek MealsPermalink]]></content:encoded>
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			<title><![CDATA[Recession Cuisine - The Plummeting Prices of Former Luxuries]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4671</link>
			<pubDate>Tue, 06 Jan 2009 19:21:59 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4671</guid>
			<description><![CDATA[Filed under: America, Shellfish, Ingredient Spotlight, Head to TailOne of the great things about delicacies is that, while they may be rare, they are only worth what someone is willing to pay for them. For example, sturgeon eggs may be a taste treat, but if nobody is willing to fork over the a small fortune, then they are, essentially, just bait. Recently, this simple fact has become quite important as lobster, which was once priced well out of the range of the average person has started to come within reach. The freakish crustaceans are now going for about &#36;2.50 per pound wholesale, down from a high of about &#36;10 per pound in spring 2007. In terms of retail price, this translates into a drop of at least &#36;4 per pound. In some Boston-area seafood markets, the price hovered in the &#36;7 range earlier this year; depending upon one's location, it has subsequently dipped well below that. There are two big reasons for the great lobster drop. One is the fact that many high-end consumers, the kinds of people who could afford to eat lobster regularly, were hit particularly hard by 2008's financial meltdown. The second reason lies in the collapse of Iceland's economy: seafood producers in Canada that used Icelandic banks have not been able to get the credit they need to buy large amounts of lobster. Personally, I'm going to be taking advantage of this sudden piece of good news. While I'm not a big fan of shelled lobster - to be honest, the huge crustaceans remind me of aquatic cockroaches and the whole lobster dining experience is disturbingly like an alien autopsy - lobster tails and lobster bisque are among my favorites. What's more, with lobster going for a fraction of its former price, this might be the perfect time for a Monty Python recipe that I've always wanted to try: Lobster Thermidor Aux Crevettes with Mornay Sauce, Truffle Pate, Brandy, Fried Egg and Spam. While I'm at it, I'm also keeping an eye on other delicacies; after all, who knows what will drop next?Continue reading Recession Cuisine - The Plummeting Prices of Former LuxuriesPermalink]]></description>
			<content:encoded><![CDATA[Filed under: America, Shellfish, Ingredient Spotlight, Head to TailOne of the great things about delicacies is that, while they may be rare, they are only worth what someone is willing to pay for them. For example, sturgeon eggs may be a taste treat, but if nobody is willing to fork over the a small fortune, then they are, essentially, just bait. Recently, this simple fact has become quite important as lobster, which was once priced well out of the range of the average person has started to come within reach. The freakish crustaceans are now going for about &#36;2.50 per pound wholesale, down from a high of about &#36;10 per pound in spring 2007. In terms of retail price, this translates into a drop of at least &#36;4 per pound. In some Boston-area seafood markets, the price hovered in the &#36;7 range earlier this year; depending upon one's location, it has subsequently dipped well below that. There are two big reasons for the great lobster drop. One is the fact that many high-end consumers, the kinds of people who could afford to eat lobster regularly, were hit particularly hard by 2008's financial meltdown. The second reason lies in the collapse of Iceland's economy: seafood producers in Canada that used Icelandic banks have not been able to get the credit they need to buy large amounts of lobster. Personally, I'm going to be taking advantage of this sudden piece of good news. While I'm not a big fan of shelled lobster - to be honest, the huge crustaceans remind me of aquatic cockroaches and the whole lobster dining experience is disturbingly like an alien autopsy - lobster tails and lobster bisque are among my favorites. What's more, with lobster going for a fraction of its former price, this might be the perfect time for a Monty Python recipe that I've always wanted to try: Lobster Thermidor Aux Crevettes with Mornay Sauce, Truffle Pate, Brandy, Fried Egg and Spam. While I'm at it, I'm also keeping an eye on other delicacies; after all, who knows what will drop next?Continue reading Recession Cuisine - The Plummeting Prices of Former LuxuriesPermalink]]></content:encoded>
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			<title><![CDATA[Is Chopped Food Network's Knock-off of Top Chef?]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4664</link>
			<pubDate>Tue, 06 Jan 2009 19:21:58 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4664</guid>
			<description><![CDATA[Filed under: Television/Film, Raves & Reviews, On the Blogs, CelebritiesNext Tuesday at 10 p.m. ET/PT, the Food Network will premier Chopped, its new chef-competition series with host Ted Allen. On the Food Network's site, you can check out the contestants of the show, many of them coming from the NYC restaurant scene. On Allen's blog, he defends the need for another "cook-off show" by explaining that, unlike existing shows, on Chopped, there are four new chefs that compete on each episode. The one that wins that episode receives &#36;10,000; the one with the worst food is "chopped." Since each episode features new contestants, there is none of the drama and sleep deprivation present on shows like, 'Project Runway'. Alright, so Chopped is not entirely based on shows like Top Chef. Nevertheless, after watching its video promo I couldn't help but to view it more like an Saturday Night Live satire of Top Chef and Project Runway, than as a serious TV show. Clips of contestants panicking and asking "what am I going to do?" and saying "my worst nightmare" seems slightly ridiculous if host Allen is going to state that the show is so different than previous chef-competition series. "This January, a new kind of competition." Really? At the end of the clip, Allen, in Heidi Klum style, states "you have been chopped." While the show seems to borrow several elements from other reality based competition shows, we'll have to wait until next Tuesday night to judge whether this a fresh concept or more of the same.Permalink]]></description>
			<content:encoded><![CDATA[Filed under: Television/Film, Raves & Reviews, On the Blogs, CelebritiesNext Tuesday at 10 p.m. ET/PT, the Food Network will premier Chopped, its new chef-competition series with host Ted Allen. On the Food Network's site, you can check out the contestants of the show, many of them coming from the NYC restaurant scene. On Allen's blog, he defends the need for another "cook-off show" by explaining that, unlike existing shows, on Chopped, there are four new chefs that compete on each episode. The one that wins that episode receives &#36;10,000; the one with the worst food is "chopped." Since each episode features new contestants, there is none of the drama and sleep deprivation present on shows like, 'Project Runway'. Alright, so Chopped is not entirely based on shows like Top Chef. Nevertheless, after watching its video promo I couldn't help but to view it more like an Saturday Night Live satire of Top Chef and Project Runway, than as a serious TV show. Clips of contestants panicking and asking "what am I going to do?" and saying "my worst nightmare" seems slightly ridiculous if host Allen is going to state that the show is so different than previous chef-competition series. "This January, a new kind of competition." Really? At the end of the clip, Allen, in Heidi Klum style, states "you have been chopped." While the show seems to borrow several elements from other reality based competition shows, we'll have to wait until next Tuesday night to judge whether this a fresh concept or more of the same.Permalink]]></content:encoded>
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			<title><![CDATA[Sides for Licorice Fiends - Fennel Braised in Pernod]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4665</link>
			<pubDate>Tue, 06 Jan 2009 19:21:58 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4665</guid>
			<description><![CDATA[Filed under: Vegetables, LiqueursI think it was sometime in 2008 that I discovered how delicious Pernod was in Italian cooking (which led me to make one heck of a Pernod and fennel-based lasagna in August). But for some silly reason, I never thought of combining the two without noodles and tomato sauce. Duh.The above picture comes from a delicious side of Fennel Braised in Pernod from The Kitchn (using a recipe from The Greasy Spoon). Slap this on the table with a shot of sambuca and a dessert of Black Jack gum and this food fiend would be a very happy camper. I don't think I'd need a main dish. But maybe pernod-flavored pasta...?Permalink]]></description>
			<content:encoded><![CDATA[Filed under: Vegetables, LiqueursI think it was sometime in 2008 that I discovered how delicious Pernod was in Italian cooking (which led me to make one heck of a Pernod and fennel-based lasagna in August). But for some silly reason, I never thought of combining the two without noodles and tomato sauce. Duh.The above picture comes from a delicious side of Fennel Braised in Pernod from The Kitchn (using a recipe from The Greasy Spoon). Slap this on the table with a shot of sambuca and a dessert of Black Jack gum and this food fiend would be a very happy camper. I don't think I'd need a main dish. But maybe pernod-flavored pasta...?Permalink]]></content:encoded>
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			<title><![CDATA[Fad Diets Dying Out in 2009]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4662</link>
			<pubDate>Tue, 06 Jan 2009 19:21:57 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4662</guid>
			<description><![CDATA[Filed under: Trends, Newspapers, Health & Medical, Local Eating, Artisan Foods, Food NewsIn Sunday's Pittsburgh Tribune Review, dietitian Betsy Klein states that fad diets, such as low-carb regimens, seem to be disappearing. She explains that they are declining because people are less obsessed with weight-loss and more concerned with what they're actually consuming. This change in eating can be traced as far back as the '70s culinary revolution in Berkeley initiated by chefs like Alice Waters. It looks like the trend is spreading to the rest of the country. This past September, the New York Times printed an article about people starting to eat to enjoy food rather than solely to lose weight. Chefs are preparing healthful well-balanced meals that do not necessarily follow any extreme forms of dieting. I wonder whether people are eating to enjoy the culinary sensations on their palate or if they're eating to experience the food's medicinal properties. For example, some people consume honey because they believe it relieves a sore throat.  In other words, some people eat with the objective to have food activate or shut down corporal pains and desires. Even if we're eating for reasons both gastronomical and pharmaceutic, which culinary purpose dominates? How will our culinary perception evolve in 2009?Permalink]]></description>
			<content:encoded><![CDATA[Filed under: Trends, Newspapers, Health & Medical, Local Eating, Artisan Foods, Food NewsIn Sunday's Pittsburgh Tribune Review, dietitian Betsy Klein states that fad diets, such as low-carb regimens, seem to be disappearing. She explains that they are declining because people are less obsessed with weight-loss and more concerned with what they're actually consuming. This change in eating can be traced as far back as the '70s culinary revolution in Berkeley initiated by chefs like Alice Waters. It looks like the trend is spreading to the rest of the country. This past September, the New York Times printed an article about people starting to eat to enjoy food rather than solely to lose weight. Chefs are preparing healthful well-balanced meals that do not necessarily follow any extreme forms of dieting. I wonder whether people are eating to enjoy the culinary sensations on their palate or if they're eating to experience the food's medicinal properties. For example, some people consume honey because they believe it relieves a sore throat.  In other words, some people eat with the objective to have food activate or shut down corporal pains and desires. Even if we're eating for reasons both gastronomical and pharmaceutic, which culinary purpose dominates? How will our culinary perception evolve in 2009?Permalink]]></content:encoded>
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			<title><![CDATA[Piggybacking Cooking - How Efficient is Your Cooking Regimen?]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4663</link>
			<pubDate>Tue, 06 Jan 2009 19:21:57 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4663</guid>
			<description><![CDATA[Filed under: How ToAs much as I try to be environmentally friendly in my life, I haven't done it much in my cooking. I'm not talking about green bins and the like, but rather the pots I use and how I cook them. I imagine that part of this lack of piggybacking in my life is due to science paranoia -- which things can be joined together, and which can't? But a big part of it was the thought never occurring to me. That is, until I made the Fantastic Fish Pie.If you read the recipe, you'll notice that Jamie Oliver gets the potatoes cooking, then throws the eggs right into the same pot to become hard-boiled, and then tops the whole thing with a steamer to steam the spinach. It took one pot instead of two or three, and only a fraction of the time and energy required to do them separately. It all turned out perfectly, and even my almost-too-old eggs were just wonderful. In fact, they were the first hard-boiled eggs in eons to shed their shells easily, without losing any of the delicious whites.So I ask you: Do you piggyback any of your cooking? If so, please share your tips below!Permalink]]></description>
			<content:encoded><![CDATA[Filed under: How ToAs much as I try to be environmentally friendly in my life, I haven't done it much in my cooking. I'm not talking about green bins and the like, but rather the pots I use and how I cook them. I imagine that part of this lack of piggybacking in my life is due to science paranoia -- which things can be joined together, and which can't? But a big part of it was the thought never occurring to me. That is, until I made the Fantastic Fish Pie.If you read the recipe, you'll notice that Jamie Oliver gets the potatoes cooking, then throws the eggs right into the same pot to become hard-boiled, and then tops the whole thing with a steamer to steam the spinach. It took one pot instead of two or three, and only a fraction of the time and energy required to do them separately. It all turned out perfectly, and even my almost-too-old eggs were just wonderful. In fact, they were the first hard-boiled eggs in eons to shed their shells easily, without losing any of the delicious whites.So I ask you: Do you piggyback any of your cooking? If so, please share your tips below!Permalink]]></content:encoded>
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			<title><![CDATA[The FoodDay's Favorite Things - The Oregonian in 60 Seconds]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4661</link>
			<pubDate>Tue, 06 Jan 2009 19:21:56 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4661</guid>
			<description><![CDATA[Filed under: In Sixty Seconds<br />
    Much like Oprah's favorite things, the FoodDay staff has made a list of the 100 foodie things they love. <br />
    The list of cupboard favorites includes Maldon Sea Salt, the grated ginger in a jar from Trader Joe's and micro-canned albacore tuna. <br />
    Need advice on what kitchen gadgets and utensils are worth the money? Check out this list, which includes If You Care baking cups, Staub roasting pans and simple glass spice jars. <br />
    Need something to read, watch or click? How about King Corn, the Portland hamburger blog and the iconic Joy of Cooking? <br />
    Favorites from local farmers include sweet red peppers from Gathering Together Farm, Freddy Guys Hazelnuts and Pink Pearl apples. <br />
    When they're not cooking up a storm, the FoodDay folks enjoy getting out for the apple pancake at the Original Pancake House, chipped beef on toast at Industrial Cafe and Carmen's tortilla chips (made in Eugene, OR). <br />
    They're raising their glasses to the recent proliferation of delicious roses, Campari with a little grapefruit juice and seltzer, Oregon pinot blanc and the Caldera IPA in a can. <br />
    Included on the list of random favorites are berry picking (one of my favorites as well), rosemary focaccia and the annual Holy Trinity Greek festival. <br />
    They like to visit the Food Works' Sauvie Island farm, the Bread & Ink Cafe and the Blackbird Wineshop. <br />
    Resolve to be a better wine drinker in 2009. <br />
     <br />
Permalink]]></description>
			<content:encoded><![CDATA[Filed under: In Sixty Seconds<br />
    Much like Oprah's favorite things, the FoodDay staff has made a list of the 100 foodie things they love. <br />
    The list of cupboard favorites includes Maldon Sea Salt, the grated ginger in a jar from Trader Joe's and micro-canned albacore tuna. <br />
    Need advice on what kitchen gadgets and utensils are worth the money? Check out this list, which includes If You Care baking cups, Staub roasting pans and simple glass spice jars. <br />
    Need something to read, watch or click? How about King Corn, the Portland hamburger blog and the iconic Joy of Cooking? <br />
    Favorites from local farmers include sweet red peppers from Gathering Together Farm, Freddy Guys Hazelnuts and Pink Pearl apples. <br />
    When they're not cooking up a storm, the FoodDay folks enjoy getting out for the apple pancake at the Original Pancake House, chipped beef on toast at Industrial Cafe and Carmen's tortilla chips (made in Eugene, OR). <br />
    They're raising their glasses to the recent proliferation of delicious roses, Campari with a little grapefruit juice and seltzer, Oregon pinot blanc and the Caldera IPA in a can. <br />
    Included on the list of random favorites are berry picking (one of my favorites as well), rosemary focaccia and the annual Holy Trinity Greek festival. <br />
    They like to visit the Food Works' Sauvie Island farm, the Bread & Ink Cafe and the Blackbird Wineshop. <br />
    Resolve to be a better wine drinker in 2009. <br />
     <br />
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			<title><![CDATA[The Honey Industry's Shady Side]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4660</link>
			<pubDate>Tue, 06 Jan 2009 19:21:55 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4660</guid>
			<description><![CDATA[Filed under: Condiments, Food News, OrganicFor as long as I can remember, it's been conventional wisdom that honey is a more healthful source of sweetness than table sugar (I used it in place of brown sugar last night in a batch of rice pudding, in an attempt to make it more virtuous). It is said to have antibiotic properties and has even been found to just as effect in suppressing a cough as over-the-counter medication. However, the Seattle Post-Intelligencer has recently done a special investigation into the world of honey production and importation and has found that honey, at the least the stuff produced on a large scale, has a seedy underbelly. Here's some of what the Seattle P-I has found in their honey investigation: <br />
<br />
    Importers are fudging the country of origin to avoid tariffs and taxes. <br />
    There's no legal definition of what constitutes pure honey, which makes it increasingly difficult for government agents to get bad honey off shelves. <br />
    Until 1997, China was the largest supplier of honey to the U.S. That year, the Chinese hives contracted a bacteria that slashed production. Instead of killing the hives, Chinese beekeepers applied an antibiotic that is illegal in the U.S., Canada and Europe. Now all the hives are tainted and the contaminated honey continues to find its way into our supply. <br />
    It's impossible to tell via laboratory testing where honey comes from, and so while much of the honey on store shelves is labeled, that information is unverifiable and thus suspect. <br />
<br />
Check out the Seattle P-I's special web section devoted to this investigation for further details on issues surrounding honey.Read]]></description>
			<content:encoded><![CDATA[Filed under: Condiments, Food News, OrganicFor as long as I can remember, it's been conventional wisdom that honey is a more healthful source of sweetness than table sugar (I used it in place of brown sugar last night in a batch of rice pudding, in an attempt to make it more virtuous). It is said to have antibiotic properties and has even been found to just as effect in suppressing a cough as over-the-counter medication. However, the Seattle Post-Intelligencer has recently done a special investigation into the world of honey production and importation and has found that honey, at the least the stuff produced on a large scale, has a seedy underbelly. Here's some of what the Seattle P-I has found in their honey investigation: <br />
<br />
    Importers are fudging the country of origin to avoid tariffs and taxes. <br />
    There's no legal definition of what constitutes pure honey, which makes it increasingly difficult for government agents to get bad honey off shelves. <br />
    Until 1997, China was the largest supplier of honey to the U.S. That year, the Chinese hives contracted a bacteria that slashed production. Instead of killing the hives, Chinese beekeepers applied an antibiotic that is illegal in the U.S., Canada and Europe. Now all the hives are tainted and the contaminated honey continues to find its way into our supply. <br />
    It's impossible to tell via laboratory testing where honey comes from, and so while much of the honey on store shelves is labeled, that information is unverifiable and thus suspect. <br />
<br />
Check out the Seattle P-I's special web section devoted to this investigation for further details on issues surrounding honey.Read]]></content:encoded>
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			<title><![CDATA[sku no 10062]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4658</link>
			<pubDate>Tue, 06 Jan 2009 07:18:06 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4658</guid>
			<description><![CDATA[........<br />
<br />
Posted on Tue, 6 Jan 2009 7:18:05 CST at http://party-flashblinks.info/sku-no-10062.asp]]></description>
			<content:encoded><![CDATA[........<br />
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Posted on Tue, 6 Jan 2009 7:18:05 CST at http://party-flashblinks.info/sku-no-10062.asp]]></content:encoded>
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			<title><![CDATA[capezio canvas juliet split sole ballet shoe in larger sizes 2028a]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4659</link>
			<pubDate>Tue, 06 Jan 2009 07:18:06 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4659</guid>
			<description><![CDATA[........<br />
<br />
Posted on Tue, 6 Jan 2009 7:18:05 CST at http://learningwears-shoess.info/capezio...-2028a.php]]></description>
			<content:encoded><![CDATA[........<br />
<br />
Posted on Tue, 6 Jan 2009 7:18:05 CST at http://learningwears-shoess.info/capezio...-2028a.php]]></content:encoded>
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			<title><![CDATA[Chipotle-Lime Glazed Shrimp - Feast Your Eyes]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4657</link>
			<pubDate>Tue, 06 Jan 2009 07:17:52 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4657</guid>
			<description><![CDATA[Filed under: Feast Your EyesRebecca of Ezra Pound Cake is on a quest to find healthy foods that don't suck (my guess is that there are lots of us out there searching for the very same things). She recently whipped up a batch of Chipotle-Lime Glazed Shrimp and declared it a winner. In addition to being a tasty and healthful option, it's also super fast, cooking up entirely in just five minutes. If only I wasn't allergic to shrimp I'd be making this tomorrow night!Thanks Rebecca, for adding your succulent image to the Slashfood Flickr pool!Remember that if you'd like to see your picture featured in this space, all you have to do is head over to Flickr, join the group and start adding your images. The more creative or delicious, the better!Read]]></description>
			<content:encoded><![CDATA[Filed under: Feast Your EyesRebecca of Ezra Pound Cake is on a quest to find healthy foods that don't suck (my guess is that there are lots of us out there searching for the very same things). She recently whipped up a batch of Chipotle-Lime Glazed Shrimp and declared it a winner. In addition to being a tasty and healthful option, it's also super fast, cooking up entirely in just five minutes. If only I wasn't allergic to shrimp I'd be making this tomorrow night!Thanks Rebecca, for adding your succulent image to the Slashfood Flickr pool!Remember that if you'd like to see your picture featured in this space, all you have to do is head over to Flickr, join the group and start adding your images. The more creative or delicious, the better!Read]]></content:encoded>
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		<item>
			<title><![CDATA[filtrete dust and pollen filter blue series 14x25x1 filtrete blue]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4656</link>
			<pubDate>Mon, 05 Jan 2009 19:17:09 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4656</guid>
			<description><![CDATA[3M Performance Rating- MPR 600 For people who want a high performing furnace filter. 3M Filtrete Dust and Pollen Filters Merv 8 for Home or Office. This item: 3M 9831DC-6 Filtrete Dust & Pollen Filter......<br />
<br />
Posted on Mon, 5 Jan 2009 19:17:04 CST at http://softclean-filterworlds.info/filtr...e-blue.htm]]></description>
			<content:encoded><![CDATA[3M Performance Rating- MPR 600 For people who want a high performing furnace filter. 3M Filtrete Dust and Pollen Filters Merv 8 for Home or Office. This item: 3M 9831DC-6 Filtrete Dust & Pollen Filter......<br />
<br />
Posted on Mon, 5 Jan 2009 19:17:04 CST at http://softclean-filterworlds.info/filtr...e-blue.htm]]></content:encoded>
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		<item>
			<title><![CDATA[georgia bulldogs refrigerated glass door cooler]]></title>
			<link>http://melodyswahd.com/showthread.php?tid=4655</link>
			<pubDate>Mon, 05 Jan 2009 19:17:08 -0600</pubDate>
			<guid isPermaLink="false">http://melodyswahd.com/showthread.php?tid=4655</guid>
			<description><![CDATA[Georgia Bulldogs Scoolers Ice Maker Georgia Bulldogs Scoolers Refrigerated Counter Top Glass. With this Refrigerated Glass Door Cooler by Scoolers you finally have a way to show. Georgia Bulldogs Scoo......<br />
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Posted on Mon, 5 Jan 2009 19:17:04 CST at http://modernfridge-appliance.info/georg...cooler.htm]]></description>
			<content:encoded><![CDATA[Georgia Bulldogs Scoolers Ice Maker Georgia Bulldogs Scoolers Refrigerated Counter Top Glass. With this Refrigerated Glass Door Cooler by Scoolers you finally have a way to show. Georgia Bulldogs Scoo......<br />
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Posted on Mon, 5 Jan 2009 19:17:04 CST at http://modernfridge-appliance.info/georg...cooler.htm]]></content:encoded>
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