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		<title>Musical Kitchens</title>
		<link>http://havekniveswillcook.com/2013/05/01/musical-kitchens/</link>
		<comments>http://havekniveswillcook.com/2013/05/01/musical-kitchens/#comments</comments>
		<pubDate>Wed, 01 May 2013 05:07:04 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Restaurant Life]]></category>
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		<category><![CDATA[Kitchen Life]]></category>
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		<guid isPermaLink="false">http://havekniveswillcook.com/?p=4504</guid>
		<description><![CDATA[Well it seems it&#8217;s that time of year again, when warm sunny days give way to cool evenings, and it is finally  mild enough for a nightly stroll through the neighborhood in a light jacket or sweater.   Restaurants are beginning to fill up again, and with the start of the busy season so begins [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=4504&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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	</item>
		<item>
		<title>Have You Tried Sea Beans?</title>
		<link>http://havekniveswillcook.com/2013/04/23/have-you-tried-sea-beans/</link>
		<comments>http://havekniveswillcook.com/2013/04/23/have-you-tried-sea-beans/#comments</comments>
		<pubDate>Wed, 24 Apr 2013 02:53:52 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[At Work]]></category>
		<category><![CDATA[In the Kitchen]]></category>
		<category><![CDATA[Restaurant Life]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sea Bean]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://havekniveswillcook.com/?p=4497</guid>
		<description><![CDATA[They are not really a bean, but a small succulent plant that grows near salt water.  This particular species, Salicornia virginica used raw, made a tasty briny garnish for pan roasted cod.  Funny enough because of it&#8217;s crunch and pickly flavor, we also found it a nice complement to a creamy funky cheese like Taleggio. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=4497&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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		<item>
		<title>So What to Do with all that Clam Broth?</title>
		<link>http://havekniveswillcook.com/2013/04/04/so-what-to-do-with-all-that-clam-broth/</link>
		<comments>http://havekniveswillcook.com/2013/04/04/so-what-to-do-with-all-that-clam-broth/#comments</comments>
		<pubDate>Fri, 05 Apr 2013 04:00:08 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Restaurant Life]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Chrorizo]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Cod]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Kale]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">https://havekniveswillcook.wordpress.com/?p=4436</guid>
		<description><![CDATA[Having launched our new Spring menu yesterday, I was left with a bunch of lingering winter produce. And since I never ended up making clam chowder, I also had quarts upon quarts of clam broth stored away. Today&#8217;s special? Pan roasted cod with Yukon gold potatoes, kale, and spicy chorizo in clam broth. Filed under: [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=4436&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://havekniveswillcook.com/2013/04/04/so-what-to-do-with-all-that-clam-broth/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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		<title>Secret Special: Baked Chowder Clam</title>
		<link>http://havekniveswillcook.com/2013/04/02/secret-special-baked-chowder-clam/</link>
		<comments>http://havekniveswillcook.com/2013/04/02/secret-special-baked-chowder-clam/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 04:23:54 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Out and About]]></category>
		<category><![CDATA[Rhode Island]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Chowder]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">https://havekniveswillcook.wordpress.com/?p=4202</guid>
		<description><![CDATA[We&#8217;ve finally had some Spring weather here in Brooklyn, which has me craving seaside eats. So I ordered a bag of chowder clams (aka quahogs if you&#8217;ve spent any amount of time in Rhode Island, or watching Family Guy) thinking I was going to make clam chowder. That&#8217;s 100 large clams.  I washed them and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=4202&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://havekniveswillcook.com/2013/04/02/secret-special-baked-chowder-clam/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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		<title>Lamb Shoulder Ragout</title>
		<link>http://havekniveswillcook.com/2013/03/28/lamb-shoulder-ragout/</link>
		<comments>http://havekniveswillcook.com/2013/03/28/lamb-shoulder-ragout/#comments</comments>
		<pubDate>Thu, 28 Mar 2013 05:18:20 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Ideas]]></category>
		<category><![CDATA[Ale]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Braising]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Spring]]></category>

		<guid isPermaLink="false">http://havekniveswillcook.com/?p=3901</guid>
		<description><![CDATA[My obsession with lamb shoulder (and cooking with booze) continues&#8230;. &#8230;with ale braised lamb shoulder ragout, pappardelle, and gremolata. Filed under: All, Ideas Tagged: Ale, Beer, Braising, Cooking, Lamb, Meat, Pasta, Spring<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=3901&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://havekniveswillcook.com/2013/03/28/lamb-shoulder-ragout/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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		<item>
		<title>Easy Easter Roast: Rolled Lamb Shoulder</title>
		<link>http://havekniveswillcook.com/2013/03/25/roasted-lamb-shoulder/</link>
		<comments>http://havekniveswillcook.com/2013/03/25/roasted-lamb-shoulder/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 21:34:54 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
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		<category><![CDATA[In the Kitchen]]></category>
		<category><![CDATA[Restaurant Life]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://havekniveswillcook.com/?p=3879</guid>
		<description><![CDATA[Lamb shoulder has quickly become one of my favorite ingredients.  If you love the flavor of lamb but don&#8217;t want to shell out the bucks for rack of lamb (too fussy) or lamb shanks, lamb shoulder is actually a very economical and much more versatile choice.  I have been seeing it more and more on [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=3879&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://havekniveswillcook.com/2013/03/25/roasted-lamb-shoulder/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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		<item>
		<title>Pan Roasted Whole Dorade</title>
		<link>http://havekniveswillcook.com/2013/03/20/whole-dorade-white-bean-puree-and-caper-butter/</link>
		<comments>http://havekniveswillcook.com/2013/03/20/whole-dorade-white-bean-puree-and-caper-butter/#comments</comments>
		<pubDate>Wed, 20 Mar 2013 22:34:34 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
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		<category><![CDATA[Restaurant Life]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Brown Butter]]></category>
		<category><![CDATA[Capers]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dorade]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">https://havekniveswillcook.wordpress.com/?p=3804</guid>
		<description><![CDATA[The crispy skin, crunchy tail fin, fleshy cheeks (my mum likes the eyeballs)&#8230;In my opinion, these are the things that make digging into a whole fish worthwhile. Dorade is a meaty fish with a really clean flavor, and  just a hint of sweetness and minerality. I find with this fish, less is more. Still, it&#8217;s [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=3804&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://havekniveswillcook.com/2013/03/20/whole-dorade-white-bean-puree-and-caper-butter/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Today&#8217;s Special:  Chicken Liver Pate</title>
		<link>http://havekniveswillcook.com/2013/03/16/todays-special-chicken-liver-pate/</link>
		<comments>http://havekniveswillcook.com/2013/03/16/todays-special-chicken-liver-pate/#comments</comments>
		<pubDate>Sat, 16 Mar 2013 05:13:13 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
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		<category><![CDATA[At Work]]></category>
		<category><![CDATA[In the Kitchen]]></category>
		<category><![CDATA[Restaurant Life]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Livers]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Pate]]></category>
		<category><![CDATA[Slow Food]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://havekniveswillcook.com/?p=3682</guid>
		<description><![CDATA[I never liked chicken livers&#8230;that is, until shortly after college, when I was a server in a little French bistro. They served a dish of livers and onions that I could never stomach, but I couldn&#8217;t get enough of the chicken liver pate. In the past, chicken liver pate has not been a big seller [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=3682&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://havekniveswillcook.com/2013/03/16/todays-special-chicken-liver-pate/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
	
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		<title>Don&#8217;t Try at Home: Beer Battered Fish &amp; Chips</title>
		<link>http://havekniveswillcook.com/2013/03/12/dont-try-at-home-beer-battered-fish-chips/</link>
		<comments>http://havekniveswillcook.com/2013/03/12/dont-try-at-home-beer-battered-fish-chips/#comments</comments>
		<pubDate>Tue, 12 Mar 2013 11:00:25 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[In the Kitchen]]></category>
		<category><![CDATA[Batter]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Chips]]></category>
		<category><![CDATA[Cole Slaw]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[French Fries]]></category>
		<category><![CDATA[Frying]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Tartar Sauce]]></category>

		<guid isPermaLink="false">http://havekniveswillcook.com/?p=3756</guid>
		<description><![CDATA[Flaky white fish in a crispy light beer batter with golden fries with a crisp, salty exterior, but creamy and sweet on the inside?  It may appear to be an unassuming and simple dish, but it&#8217;s not easy to make good fish and chips.  Just getting the chips (ahem, fries) right is tricky enough.  After [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=3756&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://havekniveswillcook.com/2013/03/12/dont-try-at-home-beer-battered-fish-chips/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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		<item>
		<title>Be Careful What You Wish For</title>
		<link>http://havekniveswillcook.com/2013/03/11/be-careful-what-you-wish-for/</link>
		<comments>http://havekniveswillcook.com/2013/03/11/be-careful-what-you-wish-for/#comments</comments>
		<pubDate>Mon, 11 Mar 2013 06:00:36 +0000</pubDate>
		<dc:creator>priscilla</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[At Work]]></category>
		<category><![CDATA[Restaurant Life]]></category>

		<guid isPermaLink="false">http://havekniveswillcook.com/?p=3721</guid>
		<description><![CDATA[It has been said that when you are at the highest expression of yourself, the line between your work and your life will disappear.  Nice thought, in theory. It was a gorgeous Sunday here in Brooklyn, and I was hoping to have take the day to go out to my old apartment and tie up [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=havekniveswillcook.com&#038;blog=6066585&#038;post=3721&#038;subd=havekniveswillcook&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">ayma grup</media:title>
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