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	<title>Mai Recipes &#187; cooking</title>
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	<description>making recipes personal again</description>
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		<title>Spice Guide</title>
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		<pubDate>Sun, 11 May 2008 19:48:07 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[cooking]]></category>
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		<category><![CDATA[spices]]></category>

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ALLSPICE:&#160; a pea-sized fruit that grows in Mexico, Jamaica, Central and South America.&#160; It&#8217;s delicate flavor resembles a blend of cloves, cinnamon and nutmeg.&#160; USES: (Whole) Pickles, meats, boiled fish, gravies, (Ground) Puddings, relishes, fruit preserves, baking.


BASIL:&#160; the dried leaves and stems of an herb grown in the United States and North Mediterranean area.&#160; Has [...]]]></description>
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		<title>When is Meat Done?</title>
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		<pubDate>Mon, 24 Mar 2008 18:00:00 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
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		<category><![CDATA[bbq]]></category>
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		<description><![CDATA[Chef Standards: Degrees in Fahrenheit
Beef
Rare= 120-125 degrees
Medium Rare= 125-135 degrees
	

	Medium= 135-145 degrees
	

	Medium Well= 145-155 degrees
	

	Well- Done= 155 degrees +
	

PorkThe USDA recommends that pork is cooked to well-done, 170 degrees, but most chefs today cook it to 150-160 degrees when it still has some pink in the center.

PoultryThe USSA recommends cooking chicken and turkey until the [...]]]></description>
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		<title>Quick Tip &#8211; Quick Match</title>
		<link>http://mairecipes.com/match/</link>
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		<pubDate>Sat, 10 Nov 2007 10:00:00 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
				<category><![CDATA[Asides]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[cooking]]></category>

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		<description><![CDATA[Need a long match? Use a spaghetti stick.
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		<title>Quick Tip &#8211; Boiling</title>
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		<comments>http://mairecipes.com/boil/#comments</comments>
		<pubDate>Sun, 08 Apr 2007 14:00:00 +0000</pubDate>
		<dc:creator>Mai Ladies</dc:creator>
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		<description><![CDATA[Water boils at 212 degrees Fahrenheit.
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