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	<title>foodmuse.org &#187; Tips &#038; Tricks</title>
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	<link>http://foodmuse.org/blog</link>
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	<pubDate>Tue, 03 Apr 2007 19:29:47 +0000</pubDate>
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		<title>Peeling Chestnuts</title>
		<link>http://foodmuse.org/blog/2002/11/28/peeling-chestnuts/</link>
		<comments>http://foodmuse.org/blog/2002/11/28/peeling-chestnuts/#comments</comments>
		<pubDate>Thu, 28 Nov 2002 18:45:46 +0000</pubDate>
		<dc:creator>FoodMuse</dc:creator>
		
		<category><![CDATA[Tips &#038; Tricks]]></category>

		<guid isPermaLink="false">http://foodmuse.org/blog/?p=14</guid>
		<description><![CDATA[We experimented with chestnuts tonight. 
Here&#8217;s the best way to cook/peel them. Slice them along the 2 edges abutting the little &#8220;peak&#8221; instead of cutting one side with an X or cutting them in half. Place 8 sliced chestnuts on a double layer of paper towels in the microwave. Cook for 2 minutes. Peel them [...]]]></description>
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		<title>Chive Blossoms</title>
		<link>http://foodmuse.org/blog/2002/05/28/chive-blossoms/</link>
		<comments>http://foodmuse.org/blog/2002/05/28/chive-blossoms/#comments</comments>
		<pubDate>Tue, 28 May 2002 17:35:18 +0000</pubDate>
		<dc:creator>FoodMuse</dc:creator>
		
		<category><![CDATA[Growing]]></category>

		<category><![CDATA[Tips &#038; Tricks]]></category>

		<guid isPermaLink="false">http://foodmuse.org/blog/?p=9</guid>
		<description><![CDATA[Chive Blossoms are my edible find this spring.  They have a light, wonderfully oniony flavor.  It seems like I&#8217;ve been eating them with almost everything - on salads, with goat cheese, sprinkled on roasted veggies, hot risotto, and more.
For eating, pick fat, fresh blossoms that have not started drying out.  You&#8217;ll note [...]]]></description>
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