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	<title>Comments on: Artusi, Science in the Kitchen&#8230;</title>
	<link>http://manolofood.com/artusi-science-in-the-kitchen/</link>
	<description>Manolo Loves the Food!</description>
	<pubDate>Wed, 27 Aug 2008 23:37:05 +0000</pubDate>
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		<title>By: Judith in Umbria</title>
		<link>http://manolofood.com/artusi-science-in-the-kitchen/#comment-52570</link>
		<dc:creator>Judith in Umbria</dc:creator>
		<pubDate>Sun, 02 Mar 2008 14:04:08 +0000</pubDate>
		<guid>http://manolofood.com/artusi-science-in-the-kitchen/#comment-52570</guid>
		<description>I am so happy you have come to our local bible of the kitchen!  When trying to unweave an Americanized recipe for something reputed to be Italian, I often pick up Artusi to seek the key thread that once pulled away allows the rest to become what it was meant to be.

When I do not teach I work occasionally as a private chef and people will try to explain something they've had in a restaurant that they'd like to experience here.  I use P.A. to help explain why I cannot cook something Italian from ingredients one cannot buy in Italy.

Did you notice that all the cooking instructions are for cooking in a fireplace?  It takes a minute or two to figure out how to use a stove!</description>
		<content:encoded><![CDATA[<p>I am so happy you have come to our local bible of the kitchen!  When trying to unweave an Americanized recipe for something reputed to be Italian, I often pick up Artusi to seek the key thread that once pulled away allows the rest to become what it was meant to be.</p>
<p>When I do not teach I work occasionally as a private chef and people will try to explain something they&#8217;ve had in a restaurant that they&#8217;d like to experience here.  I use P.A. to help explain why I cannot cook something Italian from ingredients one cannot buy in Italy.</p>
<p>Did you notice that all the cooking instructions are for cooking in a fireplace?  It takes a minute or two to figure out how to use a stove!</p>
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		<title>By: Paul Chaleff</title>
		<link>http://manolofood.com/artusi-science-in-the-kitchen/#comment-51352</link>
		<dc:creator>Paul Chaleff</dc:creator>
		<pubDate>Fri, 08 Feb 2008 03:19:30 +0000</pubDate>
		<guid>http://manolofood.com/artusi-science-in-the-kitchen/#comment-51352</guid>
		<description>Ox marrow from Chinatown and Lox marrow from the Lower East Side.</description>
		<content:encoded><![CDATA[<p>Ox marrow from Chinatown and Lox marrow from the Lower East Side.</p>
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		<title>By: Amelia A</title>
		<link>http://manolofood.com/artusi-science-in-the-kitchen/#comment-51213</link>
		<dc:creator>Amelia A</dc:creator>
		<pubDate>Sat, 02 Feb 2008 17:12:07 +0000</pubDate>
		<guid>http://manolofood.com/artusi-science-in-the-kitchen/#comment-51213</guid>
		<description>Ox marrow is not as rare as you may think. I'd be willing to wager that you may procure some in Chinatown.</description>
		<content:encoded><![CDATA[<p>Ox marrow is not as rare as you may think. I&#8217;d be willing to wager that you may procure some in Chinatown.</p>
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