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	<title>You gonna eat that? Random musings on food and life in Orange County, California &#187; Bagels</title>
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		<title>New York Tax Authorities Shut H&amp;H Bagels</title>
		<link>http://professorsalt.com/2009/05/29/new-york-tax-authorities-shut-hh-bagels/</link>
		<comments>http://professorsalt.com/2009/05/29/new-york-tax-authorities-shut-hh-bagels/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:30:46 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Bagels]]></category>
		<category><![CDATA[Elsewhere in America]]></category>
		<category><![CDATA[Los Angeles]]></category>

		<guid isPermaLink="false">http://professorsalt.com/?p=279</guid>
		<description><![CDATA[Last Friday, New York State authorities temporarily shut down H&#38;H Bagels, the renowned bagel baker on Manhattan&#8217;s Upper West Side. The New York Times reports on the story here. The shutdown affected both the retail store and a second production facility.  Opinions vary on how &#8220;good&#8221; H&#38;H&#8217;s bagels are within the New York City bagel [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Gooooooooaaaal!</title>
		<link>http://professorsalt.com/2006/02/04/gooooooooaaaal/</link>
		<comments>http://professorsalt.com/2006/02/04/gooooooooaaaal/#comments</comments>
		<pubDate>Sun, 05 Feb 2006 06:09:30 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Bagels]]></category>

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		<description><![CDATA[I&#8217;ve tried not to bore you with too many updates about my bagel project. Be glad for self restraint because I&#8217;ve been intensely tweaking the formula every day for the past two weeks and have learned much with those experiments. I&#8217;m glad to say I found a way to hit all the targets for my [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Hooked up!</title>
		<link>http://professorsalt.com/2006/01/21/hooked-up/</link>
		<comments>http://professorsalt.com/2006/01/21/hooked-up/#comments</comments>
		<pubDate>Sat, 21 Jan 2006 08:00:49 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Bagels]]></category>
		<category><![CDATA[Ingredients]]></category>

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		<description><![CDATA[A 50 pound bag of flour ought to hold me for a while. Scoring this humongous sack today gave me the same joy i felt as a college freshman when my dorm mate brought home a half keg of beer. King Arthur Flour&#8217;s Sir Lancelot has a higher gluten percentage than just about any American-milled [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Progress report: Bagels, week 2</title>
		<link>http://professorsalt.com/2006/01/15/progress-report-bagels-week-2/</link>
		<comments>http://professorsalt.com/2006/01/15/progress-report-bagels-week-2/#comments</comments>
		<pubDate>Sun, 15 Jan 2006 08:00:38 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Bagels]]></category>

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		<description><![CDATA[You&#8217;re looking at my fourth attempt at bagels since I started the year-long baking project last month. The recipes I&#8217;ve used call for slow-rising dough techniques. Slow, cool fermentation in the refrigerator results in a more flavorful bread with more interesting textures. It takes two days or more to prepare a batch of dough for [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Don Quixote de la Bagel</title>
		<link>http://professorsalt.com/2005/12/21/don-quixote-de-la-bagel/</link>
		<comments>http://professorsalt.com/2005/12/21/don-quixote-de-la-bagel/#comments</comments>
		<pubDate>Thu, 22 Dec 2005 07:34:18 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Bagels]]></category>
		<category><![CDATA[Required reading]]></category>

		<guid isPermaLink="false">http://professorsalt.com/?p=97</guid>
		<description><![CDATA[I'll be a better baker in 2006. Some people resolve to lose weight over the New Year, or clean out the garage, or be more financially responsible. Me? I'm going to bake good bagels.]]></description>
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		<slash:comments>7</slash:comments>
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