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	<title>You gonna eat that? Random musings on food and life in Orange County, California &#187; Recipes</title>
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		<title>Prison Winemaking: Mike Carona Edition</title>
		<link>http://professorsalt.com/2011/01/27/prison-winemaking-mike-carona-edition/</link>
		<comments>http://professorsalt.com/2011/01/27/prison-winemaking-mike-carona-edition/#comments</comments>
		<pubDate>Thu, 27 Jan 2011 16:30:55 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Home cookin']]></category>
		<category><![CDATA[Orange County]]></category>
		<category><![CDATA[Published stories]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[This week's recipe goes out to disgraced ex-Orange County Sheriff Mike Carona, who began serving a five-and-half-year prison sentence yesterday in the minimum-security federal pen in Littleton, Colorado. Since prison will present Carona so much time and so few outlets for cooking, here's something to try once he unpacks the bags and sorts out the sock drawer.]]></description>
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		<title>Killer Pizza, Part One: The Dough</title>
		<link>http://professorsalt.com/2010/10/20/killer-pizza-part-one-the-dough/</link>
		<comments>http://professorsalt.com/2010/10/20/killer-pizza-part-one-the-dough/#comments</comments>
		<pubDate>Thu, 21 Oct 2010 02:52:35 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Published stories]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[This post also appears in the OC Weekly. Like my taste for big-haired blond women (thanks, Charlie&#8217;s Angels!), my pizza opinions were formed during childhood in the 1970&#8242;s. I grew up eating pizza in New York City, which indelibly marked me for my preference for a medium-thin, crisp crust with only a little breadiness. Why [...]]]></description>
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		<title>Asian Pear Grilled Cheese Sandwich</title>
		<link>http://professorsalt.com/2010/10/06/asian-pear-grilled-cheese-sandwich/</link>
		<comments>http://professorsalt.com/2010/10/06/asian-pear-grilled-cheese-sandwich/#comments</comments>
		<pubDate>Wed, 06 Oct 2010 18:59:13 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Home cookin']]></category>
		<category><![CDATA[In season]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[This story also appears on the OC Weekly food blog. If you&#8217;ve been to our local farmer&#8217;s markets in the past three weeks, you&#8217;ll have noticed that Asian pears have arrived. As with the apples they closely resemble, the new crop is packed with lightly sweet nectar. Their firm crunch adds a great texture to [...]]]></description>
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		<title>Grilled pizza at Modesto BBQ contest</title>
		<link>http://professorsalt.com/2008/05/11/grilled-pizza-at-modesto-bbq-contest/</link>
		<comments>http://professorsalt.com/2008/05/11/grilled-pizza-at-modesto-bbq-contest/#comments</comments>
		<pubDate>Sun, 11 May 2008 17:20:31 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Elsewhere in California]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[I had the chance to teach grilled pizzas in front of the crowd at The Meet: Blues, Brews and BBQ contest this weekend. To share the stage with two renowned chefs like Ray &#8220;Dr. BBQ&#8221; Lampe and California champion Brent Walton of the QN4U teamis a great honor, and ton of fun. I had a [...]]]></description>
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		<title>Thin Crust Pizza Dough</title>
		<link>http://professorsalt.com/2008/05/09/thin-crust-pizza-dough/</link>
		<comments>http://professorsalt.com/2008/05/09/thin-crust-pizza-dough/#comments</comments>
		<pubDate>Fri, 09 May 2008 18:01:45 +0000</pubDate>
		<dc:creator>Professor Salt</dc:creator>
				<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[Yield: 4 thin crust 9” pizzas This formula is designed for a thin crust pizza, and should stretch thin without tearing. It contains a relatively high proportion of water, and is supposed to feel a little bit tacky to the touch. It also contains a small amount of yeast. The formula is designed to be [...]]]></description>
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