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	<title>The Spice is Right</title>
	
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		<title>Cooking with F1: Asparagus Risotto with Jus de Viande aux Champignons Infusés and Socca</title>
		<link>http://feedproxy.google.com/~r/TheSpiceIsRight/~3/JjGQfjO6zo8/</link>
		<comments>http://big-chef.com/tsir/2010/05/23/cooking-with-f1-asparagus-risotto-with-jus-de-viande-aux-champignons-infuses-and-socca/#comments</comments>
		<pubDate>Sun, 23 May 2010 17:17:37 +0000</pubDate>
		<dc:creator>Janaki</dc:creator>
				<category><![CDATA[cooking with f1]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[asparagus risotto]]></category>
		<category><![CDATA[cooking with formula one]]></category>
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		<category><![CDATA[formula one]]></category>
		<category><![CDATA[jus de viande]]></category>
		<category><![CDATA[monaco recipes]]></category>
		<category><![CDATA[monagasque recipes]]></category>
		<category><![CDATA[socca recipe]]></category>

		<guid isPermaLink="false">http://big-chef.com/tsir/?p=913</guid>
		
			<content:encoded><![CDATA[It&#8217;s spring, and to me, that always means it&#8217;s time for asparagus. Thin, delicate stalks that melt in your mouth. I know white asparagus commands the spotlight, but when I was little, it...<br/>
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		<title>Cooking with F1: Scallop and Chicken Paella Valenciana</title>
		<link>http://feedproxy.google.com/~r/TheSpiceIsRight/~3/KO73BBPV050/</link>
		<comments>http://big-chef.com/tsir/2010/05/21/cooking-with-f1-scallop-and-chicken-paella-valenciana/#comments</comments>
		<pubDate>Fri, 21 May 2010 17:11:03 +0000</pubDate>
		<dc:creator>Janaki</dc:creator>
				<category><![CDATA[cooking with f1]]></category>
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		<category><![CDATA[chicken recipe]]></category>
		<category><![CDATA[f1]]></category>
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		<category><![CDATA[paella]]></category>
		<category><![CDATA[scallop recipe]]></category>
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		<guid isPermaLink="false">http://big-chef.com/tsir/?p=903</guid>
		
			<content:encoded><![CDATA[Yes, I know. It&#8217;s nowhere near on time, this post&#8212;a fact for which I apologize profusely. Personal life has been slightly hectic lately&#8230;but at least, unlike Kevin Shields, it...<br/>
<br/>
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		<item>
		<title>Cooking with F1: Za Jiang Mein</title>
		<link>http://feedproxy.google.com/~r/TheSpiceIsRight/~3/2A3IdgCcPPY/</link>
		<comments>http://big-chef.com/tsir/2010/04/22/cooking-with-f1-za-jiang-mein/#comments</comments>
		<pubDate>Thu, 22 Apr 2010 18:53:28 +0000</pubDate>
		<dc:creator>Janaki</dc:creator>
				<category><![CDATA[cooking with f1]]></category>
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		<category><![CDATA[chinese]]></category>
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		<category><![CDATA[noodle recipe]]></category>
		<category><![CDATA[shanghai]]></category>
		<category><![CDATA[shanghainese]]></category>

		<guid isPermaLink="false">http://big-chef.com/tsir/?p=896</guid>
		
			<content:encoded><![CDATA[There are noodles in there, I swear.
Follow the jump for more on what else is in there. Not vegetarian-friendly as-is, but it could be adapted that way with little difficulty.


Fresh noodles make a...<br/>
<br/>
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