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	<title>Salt News</title>
	<link>http://www.saltnews.com</link>
	<description>Exploring the world of gourmet salt</description>
	<lastBuildDate>Wed, 28 Jul 2010 20:41:56 +0000</lastBuildDate>
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		<title>Japanese Steak Salad with Shinkai Deep Sea Salt</title>
		<description><![CDATA[The missed opportunity to enlist a good salt with steak makes this confusion tragic nonetheless.  Shinkai Deep Sea Salt: taught, brilliant, bitter-sweet, immaculate.  Sprinkled over the steak on this Japanese steak salad, Shinkai Deep Sea Salt brings grace and definition to the meat, deliciously integrating its carnal succulence into the civilized bed of gleaming garden greens.]]></description>
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			<feedburner:origLink>http://www.saltnews.com/2010/07/japanese-steak-salad-with-shinkai-deep-sea-salt/</feedburner:origLink></item>
	<item>
		<title>Spinach-Shiitake Gratin with Maine Coast Sea Salt</title>
		<description><![CDATA[Usually the thing to ask when using salt is: how can I make the most of the interplay between salt and food? There’s texture to consider, the mineral flavors of the salt itself, and the visual cues that sensuously salted food can provide to get the engines of your appetite revving.  A spinach gratin is [...]]]></description>
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		<title>Frying Like a 6 Year Old, Salting Like a Man</title>
		<description><![CDATA[Once in a while you come across a chef whose culinary acumen exceeds your wildest anticipation, whose sense of style outshines your most lurid food fantasies.  Their accomplishments are legendary, their followers legion, and their place in the pantheon of food history vouchsafed by critics and public alike.  Then there are those chefs who toil [...]]]></description>
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		<title>Salt Block Scallops with Szechuan Peppercorns and Citrus</title>
		<description><![CDATA[Sautéeing on Himalayan salt blocks creates exponentially more flavor than sautéeing in a conventional skillet. The heat and the salt each work their own mojo to produce flavor. And of course, like any recipe cooked on Himalayan salt blocks, the mineral-rich Himalayan pink salt produces a dish that is salted to perfection. ]]></description>
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		<title>Soft Scrambled Eggs with Truffle Salt – Recipe</title>
		<description><![CDATA[Try to remember the first time you heard about the combination of truffles and eggs.  I was on an airplane, flying out for a week-long visit with my nana. Ice melted slowly into the puddle of O.J. remaining in the clear plastic cup.  My legs dangled from the chair, toes still inches from the floor, [...]]]></description>
		<link>http://feedproxy.google.com/~r/saltnews/eaxD/~3/jkXNtRKhE-4/</link>
			<feedburner:origLink>http://www.saltnews.com/2010/06/soft-scrambled-eggs-with-truffle-salt-recipe/</feedburner:origLink></item>
	<item>
		<title>Osso Bucco with Sel Gris Gremolata</title>
		<description><![CDATA[Lightly deconstruct the immaculate osso bucco and approach salting it with a fresh perspective, ]]></description>
		<link>http://feedproxy.google.com/~r/saltnews/eaxD/~3/cWeyBh4NthE/</link>
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		<title>Roasted Lemon Chicken with The Meadow Sel Gris</title>
		<description><![CDATA[Lemon chicken is delicious with a touch of The Meadow's house sel gris rubbed in the poultry’s cavity.  The Meadow's sel gris is coarser than French sea salt's such as sel gris de Guérande or sel gris de l'Ile de Noirmoutier, but it is also milder...]]></description>
		<link>http://feedproxy.google.com/~r/saltnews/eaxD/~3/c87p2XOOUBQ/</link>
			<feedburner:origLink>http://www.saltnews.com/2010/04/roasted-lemon-chicken-with-the-meadow-sel-gris/</feedburner:origLink></item>
	<item>
		<title>Recipe of the Week – Sole with Herb Butter and Fleur de Sel de I’lle de Ré</title>
		<description><![CDATA[Fleur de sel has no higher purpose than to grace the buttery-moist flesh of sole. Sole is so delicate that the grassy pungency of fresh herbs must be suffused in butter to preserve the balance of the fish.  The fundamental soleness of the sole is truly a wonder to taste—full to bursting but hard to grasp—like insomnia that set you dreaming as you stare at a child’s moonlit face.]]></description>
		<link>http://feedproxy.google.com/~r/saltnews/eaxD/~3/xmcGBOQFZ14/</link>
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		<title>A Spring Salad: Baby Greens, Clementine, Pansy, Marlborough Flakey Salt</title>
		<description><![CDATA[Ever set eyes on a plume of dogwood blossoms blowing in a gust through rain-swept skies?  Me neither.  Petals on a wet black bough&#8211;indeed.  More often than not, around here, spring is a slow escalating drone of mist, drizzle, sleet, rain, hail, and deluge. Yes, there are cherry trees dropping pink petals like so many [...]]]></description>
		<link>http://feedproxy.google.com/~r/saltnews/eaxD/~3/j66jX_mN0Hg/</link>
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	<item>
		<title>Video Tour of the Salt Universe</title>
		<description><![CDATA[No matter how you approach it, saltmaking seems miraculous. Some salts are exotic because of the places they come from, or appealing because of people who made them, or amazing because of the techniques used to make them. Some salts are intrinsically beautiful, or especially delicious, or just plain cool. On the opposite side of [...]]]></description>
		<link>http://feedproxy.google.com/~r/saltnews/eaxD/~3/fwySqK9Nlgg/</link>
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