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	<title>Culinart Kosher &#187; french name</title>
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	<description>Pâté is chopped liver.</description>
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		<title>snow pea</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/snow-pea/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/snow-pea/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:21:56 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[bag]]></category>
		<category><![CDATA[chinese cooking]]></category>
		<category><![CDATA[fact]]></category>
		<category><![CDATA[fall]]></category>
		<category><![CDATA[french name]]></category>
		<category><![CDATA[legume]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[peak]]></category>
		<category><![CDATA[peak seasons]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[pods]]></category>
		<category><![CDATA[refrigerate]]></category>
		<category><![CDATA[snow]]></category>
		<category><![CDATA[snow pea]]></category>
		<category><![CDATA[snow peas]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[spring and fall]]></category>
		<category><![CDATA[sweet snow]]></category>
		<category><![CDATA[tiny seeds]]></category>

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		<description><![CDATA[The fact that this legume is entirely edible &#8212; including the pod &#8212; accounts for its French name, mange-tout, or &#8220;eat it all.&#8221; Its almost translucent, bright green pod is thin and crisp. The tiny seeds inside are tender and sweet. Snow peas are available year-round with peak seasons in the spring and fall. Choose [...]]]></description>
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		<title>pomelo; pommelo; pummelo</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pomelo-pommelo-pummelo/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pomelo-pommelo-pummelo/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:51 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[blemish]]></category>
		<category><![CDATA[cantaloupe]]></category>
		<category><![CDATA[Captain]]></category>
		<category><![CDATA[chadec]]></category>
		<category><![CDATA[citrus fruit]]></category>
		<category><![CDATA[english sea captain]]></category>
		<category><![CDATA[fragrant]]></category>
		<category><![CDATA[french name]]></category>
		<category><![CDATA[grapefruit]]></category>
		<category><![CDATA[name]]></category>
		<category><![CDATA[pink flesh]]></category>
		<category><![CDATA[pomelo]]></category>
		<category><![CDATA[Pomelos]]></category>
		<category><![CDATA[pommelo]]></category>
		<category><![CDATA[shaddock]]></category>
		<category><![CDATA[store]]></category>
		<category><![CDATA[way]]></category>
		<category><![CDATA[Yellow]]></category>

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		<description><![CDATA[This giant citrus fruit is native to Malaysia (where it still grows abundantly) and thought to be ancestor to the grapefruit. Like grapefruits, pomelos vary greatly in color, size and shape. They range from cantaloupe-size to as large as a 25-pound watermelon and have very thick, soft rind that can vary in color from yellow [...]]]></description>
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		<item>
		<title>pleurotte</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pleurotte/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pleurotte/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:26 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[french name]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[name]]></category>
		<category><![CDATA[oyster]]></category>
		<category><![CDATA[oyster mushroom]]></category>
		<category><![CDATA[pleurotte]]></category>

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		<description><![CDATA[The French name for the oyster mushroom.]]></description>
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		<item>
		<title>beef &#224; la mode</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/beef-la-mode/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/beef-la-mode/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:49:52 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[agrave]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[boeuf]]></category>
		<category><![CDATA[brandy]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[french name]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[Mode]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[A dish made by larding a piece of beef (such as a beef round), marinating it for several hours in a red wine/brandy mixture before braising it. The beef is sliced very thin and served with a sauce made from the marinade. The French name is boeuf &#224; la mode.]]></description>
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		<title>Girolle</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/girolle/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/girolle/#comments</comments>
		<pubDate>Wed, 06 Jul 2011 11:47:28 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[chanterelle]]></category>
		<category><![CDATA[french name]]></category>
		<category><![CDATA[Girolle]]></category>
		<category><![CDATA[name]]></category>

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		<description><![CDATA[The French name for a chanterelle.]]></description>
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		<title>Croquette or Burger? Neither.</title>
		<link>http://cooking.marcgottlieb.com/2010/03/croquette-or-burger/</link>
		<comments>http://cooking.marcgottlieb.com/2010/03/croquette-or-burger/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 18:56:13 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[bread crumbs]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[celery root]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[croquette]]></category>
		<category><![CDATA[dessert dish]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[french name]]></category>
		<category><![CDATA[pan fried]]></category>
		<category><![CDATA[patty]]></category>
		<category><![CDATA[poultry vegetables]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon burgers]]></category>
		<category><![CDATA[Salmon Mousse]]></category>
		<category><![CDATA[savory dishes]]></category>
		<category><![CDATA[shlep]]></category>
		<category><![CDATA[something]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=332</guid>
		<description><![CDATA[I made the kids my mother&#8217;s recipe for salmon croquettes yesterday afternoon. Well, I thought I was making it for the kids. Turns out, only one likes them, but it was apparently enough for my mother to shlep two cans (that&#8217;s right, cans) of salmon from the States. While I was making them, I said [...]]]></description>
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