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	<title>Vino &#187; Unusual Ingredients</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Hibiscus Iced Tea</title>
		<link>http://www.eatatvino.com/2010/09/20/hibiscus-iced-tea/</link>
		<comments>http://www.eatatvino.com/2010/09/20/hibiscus-iced-tea/#comments</comments>
		<pubDate>Tue, 21 Sep 2010 03:41:29 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[thai]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[drink]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=882</guid>
		<description><![CDATA[Hibiscus flowers aren&#8217;t found too commonly in grocery stores here, but that&#8217;s surprising given their popularity in many well known cuisines here.  Latin Americans will know them as the jamaica flowers.  Jamaicans know it as sorrel, and Thais often call it roselle.  As you can imagine then, the best place to find this is at [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Seared Pepper-Salt Tofu</title>
		<link>http://www.eatatvino.com/2010/09/19/seared-pepper-salt-tofu/</link>
		<comments>http://www.eatatvino.com/2010/09/19/seared-pepper-salt-tofu/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 04:04:16 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=874</guid>
		<description><![CDATA[Another recipe from Alford and Duguid (Hot Sour Salty and Sweet).  We just had a little bit of tofu left over the other day and needed to do something with it.  This turned out to be the perfect thing, and it was so good that we will definitely do it again, just with more tofu. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Two Pepper-Salt Spice Dip</title>
		<link>http://www.eatatvino.com/2010/09/19/two-pepper-salt-spice-dip/</link>
		<comments>http://www.eatatvino.com/2010/09/19/two-pepper-salt-spice-dip/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 03:51:45 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[spice]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=872</guid>
		<description><![CDATA[Another recipe from Jeffrey Alford and Naomi Duguid.  This one is from Hot Sour Salty and Sweet.  It&#8217;s a simply chinese spice dip that I used for a seared tofu recipe (posting soon). Ingredients: 1 teaspoon dried Thai (or Kashmiri) red chili, crushed 1 teaspoon dry roasted Sichuan peppercorn 2 tablespoons salt Method: Add all [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dai Grilled Chicken</title>
		<link>http://www.eatatvino.com/2010/09/19/dai-grilled-chicken/</link>
		<comments>http://www.eatatvino.com/2010/09/19/dai-grilled-chicken/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 03:40:45 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[chicken]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=866</guid>
		<description><![CDATA[This recipe comes from one of our favorite series of cookbooks.  They are written by a couple names Jeffrey Alford and Naomi Duguid.  They do a lot of travel and food writing mostly (at least so far) throughout Asia.  This particular recipe comes from their book Beyond the Great Wall, which focuses on the less [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Turkish Cucumber and Mint Soup</title>
		<link>http://www.eatatvino.com/2010/09/13/turkish-cucumber-and-mint-soup/</link>
		<comments>http://www.eatatvino.com/2010/09/13/turkish-cucumber-and-mint-soup/#comments</comments>
		<pubDate>Tue, 14 Sep 2010 01:59:44 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[mediterranean]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spice]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=833</guid>
		<description><![CDATA[Source: Sunset Magazine, August 2010 This yogurt-based soup—similar to cacik—is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note. Total: 30 minutes Yield: Serves 5 Ingredients 2  pounds  (2 to 3) English cucumbers, peeled, seeded, and cut into chunks 2  garlic cloves, minced 1/4  cup  lemon juice 2  [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/13/turkish-cucumber-and-mint-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>An Amaranth and Eggplant Dinner</title>
		<link>http://www.eatatvino.com/2010/06/19/an-amaranth-and-eggplant-dinner/</link>
		<comments>http://www.eatatvino.com/2010/06/19/an-amaranth-and-eggplant-dinner/#comments</comments>
		<pubDate>Sat, 19 Jun 2010 15:08:57 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[indian]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[eggplant]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=646</guid>
		<description><![CDATA[We made this a couple weeks ago, and it was surprising how well the amaranth (chauli) and roasted eggplant went together.  The sweet/spicy flavor of the eggplant is complemented very well with the ever so slight bitterness of the amaranth. As usual, our introduction to amaranth was simply because our farmer&#8217;s market sells and and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Spring = Green Garlic!</title>
		<link>http://www.eatatvino.com/2010/05/17/spring-green-garlic/</link>
		<comments>http://www.eatatvino.com/2010/05/17/spring-green-garlic/#comments</comments>
		<pubDate>Tue, 18 May 2010 01:25:18 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[chili paste]]></category>
		<category><![CDATA[garlic]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=601</guid>
		<description><![CDATA[Hopefully wherever you live, the above adage is also true.  You definitely won&#8217;t find green garlic at the plain old grocery store, so you&#8217;ll have to try a farmer&#8217;s market (sometimes it&#8217;s called &#8216;young garlic&#8217;).  We hadn&#8217;t heard of/seen it until we moved to SoCal.  It looks similar to a spring onion, except with a [...]]]></description>
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		<slash:comments>0</slash:comments>
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