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	<title>Pickle Power!</title>
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	<link>http://pickles.wanderingspoon.com</link>
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		<title>Pickle Reading</title>
		<link>http://pickles.wanderingspoon.com/2011/11/30/pickle-reading/</link>
		<comments>http://pickles.wanderingspoon.com/2011/11/30/pickle-reading/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 02:01:12 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=188</guid>
		<description><![CDATA[With the return of short, cold days, it&#8217;s time again to steep some warming tea, bury in under the blankets, and grab a book from that teetering reading pile. One of my current browsing companions is Sue Shephard&#8217;s Pickled, Potted and Canned or How the Art and Science of Food Preserving Changed the World (Simon &#38; Schuster, 2000). It&#8217;s [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Watermelon Radish with Spicy Oil</title>
		<link>http://pickles.wanderingspoon.com/2009/07/20/watermelon-radish-with-spicy-oil/</link>
		<comments>http://pickles.wanderingspoon.com/2009/07/20/watermelon-radish-with-spicy-oil/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 20:29:50 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Asia]]></category>
		<category><![CDATA[My own creations]]></category>
		<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[radish]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=159</guid>
		<description><![CDATA[Some of us are lucky enough to have friends who are doctors, mechanics, carpenters, or even a massage therapist or two. I&#8217;ve recently decided that anyone who works weekends at an organic farmer&#8217;s booth and who loves to share bounty from her bottomless market bag is automatically promoted to my own BFF list. A bonus [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/07/20/watermelon-radish-with-spicy-oil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Half-Sour Cucumbers, Nukazuke-style</title>
		<link>http://pickles.wanderingspoon.com/2009/05/13/half-sour-cucumbers-nukazuke-style/</link>
		<comments>http://pickles.wanderingspoon.com/2009/05/13/half-sour-cucumbers-nukazuke-style/#comments</comments>
		<pubDate>Wed, 13 May 2009 11:48:30 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Europe]]></category>
		<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in days]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[jar]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=152</guid>
		<description><![CDATA[I judge a proper deli as much by the crispness of its half-sours as by the tenderness of its brisket. Recently, I stumbled upon an easy way to make them using some of the fruits of my nukazuke labor. It was accidental. I had buried too many cucumbers and had to remove them from the [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/05/13/half-sour-cucumbers-nukazuke-style/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nukazuke: Japanese Rice Bran Pickles</title>
		<link>http://pickles.wanderingspoon.com/2009/04/24/nukazuke-japanese-rice-bran-pickles/</link>
		<comments>http://pickles.wanderingspoon.com/2009/04/24/nukazuke-japanese-rice-bran-pickles/#comments</comments>
		<pubDate>Fri, 24 Apr 2009 12:31:30 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in hours]]></category>
		<category><![CDATA[Ready in months]]></category>
		<category><![CDATA[Ready in weeks]]></category>
		<category><![CDATA[Ready in years]]></category>
		<category><![CDATA[Asia]]></category>
		<category><![CDATA[crock]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[lactobacillus]]></category>
		<category><![CDATA[live culture]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://pickle.wanderingspoon.com/?p=122</guid>
		<description><![CDATA[Having corralled some of San Francisco&#8217;s wild yeast and soured my own crock of sauerkraut, it was time to move on to my next live food project: nukazuke. I was still a new convert to the Church of Fermentation, but a recent trip to Japantown helped immerse me completely. I was pushing my cart around [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/04/24/nukazuke-japanese-rice-bran-pickles/feed/</wfw:commentRss>
		<slash:comments>54</slash:comments>
		</item>
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		<title>Sauerkraut: Part 2</title>
		<link>http://pickles.wanderingspoon.com/2009/04/24/sauerkraut-part-2/</link>
		<comments>http://pickles.wanderingspoon.com/2009/04/24/sauerkraut-part-2/#comments</comments>
		<pubDate>Fri, 24 Apr 2009 00:32:58 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Germany]]></category>
		<category><![CDATA[Ready in weeks]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[crock]]></category>
		<category><![CDATA[Europe]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[lactobacillus]]></category>
		<category><![CDATA[live culture]]></category>
		<category><![CDATA[salting]]></category>
		<category><![CDATA[Untitled]]></category>

		<guid isPermaLink="false">http://pickle.wanderingspoon.com/?p=93</guid>
		<description><![CDATA[Tim&#8217;s homemade pork sausage with prunes and Nancy&#8217;s bacon-studded potato salad made tasty companions to my apple-sweetened sauerkraut. The cabbage&#8217;s crisp tartness was an excellent foil for all that meaty goodness. By the end of the afternoon, the crock was mostly empty. There&#8217;s a cup or two left, not quite enough for a choucroute garnie [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/04/24/sauerkraut-part-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Sauerkraut</title>
		<link>http://pickles.wanderingspoon.com/2009/03/26/sauerkraut/</link>
		<comments>http://pickles.wanderingspoon.com/2009/03/26/sauerkraut/#comments</comments>
		<pubDate>Thu, 26 Mar 2009 00:44:55 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Germany]]></category>
		<category><![CDATA[Ready in weeks]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[Europe]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[lactobacillus]]></category>

		<guid isPermaLink="false">http://pickle.wanderingspoon.com/?p=75</guid>
		<description><![CDATA[Tim &#8220;Blind Muscat&#8221; Patterson of Subterranean Cellars has called another bottling party. This time, there&#8217;ll be home-stuffed sausages on the grill. What was I going to bring? Hmmmm&#8230;I do believe there&#8217;s a little voice whispering &#8220;sauerkraut&#8221; into my ear&#8230;. It&#8217;s ridiculously easy to make, so if you plan to throw some bratwurst or beef franks [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/03/26/sauerkraut/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bean Sprouts with Sake and Bonito Flakes</title>
		<link>http://pickles.wanderingspoon.com/2009/02/26/bean-sprouts-with-sake-and-bonito-flakes/</link>
		<comments>http://pickles.wanderingspoon.com/2009/02/26/bean-sprouts-with-sake-and-bonito-flakes/#comments</comments>
		<pubDate>Thu, 26 Feb 2009 04:19:38 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[bean sprouts]]></category>
		<category><![CDATA[bonito]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[sake]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=33</guid>
		<description><![CDATA[Shaved bonito, planed just like wood from a dried, fermented and smoked fillet of skipjack tuna, is a popular garnish in Japan. Known as katsuobushi, the delicate shavings belie a rich, complex flavor that serves as one of the cornerstones of Japanese cuisine. Paired here with sake&#8217;s mouth-fullness, bonito flakes deepen the flavor of this [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/02/26/bean-sprouts-with-sake-and-bonito-flakes/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cucumber Stuffed with Perilla and Ginger</title>
		<link>http://pickles.wanderingspoon.com/2009/02/26/cucumber-stuffed-with-perilla-and-ginger/</link>
		<comments>http://pickles.wanderingspoon.com/2009/02/26/cucumber-stuffed-with-perilla-and-ginger/#comments</comments>
		<pubDate>Thu, 26 Feb 2009 03:42:47 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[perilla]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[shiso]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=28</guid>
		<description><![CDATA[This pickle is currently my favorite quick pickle. Astonishing, really, that four naked ingredients can meld together so beautifully, so gently, so easily. As with all recipes calling for only a handful of ingredients, results depend on using the freshest, highest quality and most flavorful components possible. Buy ginger with skin that is still smooth [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/02/26/cucumber-stuffed-with-perilla-and-ginger/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pressed Turnip with Konbu</title>
		<link>http://pickles.wanderingspoon.com/2009/02/26/pressed-turnip-with-konbu/</link>
		<comments>http://pickles.wanderingspoon.com/2009/02/26/pressed-turnip-with-konbu/#comments</comments>
		<pubDate>Thu, 26 Feb 2009 02:21:43 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in days]]></category>
		<category><![CDATA[Ready in hours]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[turnip]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=22</guid>
		<description><![CDATA[Browsing the shelves of Kinokuniya Bookstore two weeks ago, after succumbing to a still-warm crepe wrapped folded around strawberries and whipped cream, I found a book that now sits on my kitchen counter with scores of sticky notes shingled out from its pages: Easy Japanese Pickling by Seiko Ogawa (Graph-Sha, 2003). This book is an [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/02/26/pressed-turnip-with-konbu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bean Sprouts with Scallions</title>
		<link>http://pickles.wanderingspoon.com/2009/02/26/bean-sprouts-with-scallions/</link>
		<comments>http://pickles.wanderingspoon.com/2009/02/26/bean-sprouts-with-scallions/#comments</comments>
		<pubDate>Thu, 26 Feb 2009 00:03:44 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[Vietnam]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[bean sprouts]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[scallions]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=15</guid>
		<description><![CDATA[Maybe it&#8217;s because I grew up with this one, but truly, these lightly pickled bean sprouts would rank at the top of all three workhorse lists: easy, fast, versatile. They are the fresh-tasting foil to a classic Vietnamese dish, thit kho, that involves long, tender cooking of fatty pork, burnt sugar, and hard boiled eggs. [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/2009/02/26/bean-sprouts-with-scallions/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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