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	<title>Awesome Pickle &#187; Meat</title>
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	<description>A microbe herder&#039;s almanac</description>
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		<title>Sauerkraut and bratwurst</title>
		<link>http://awesomepickle.com/archives/918</link>
		<comments>http://awesomepickle.com/archives/918#comments</comments>
		<pubDate>Thu, 04 Mar 2010 01:41:13 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Eating]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[beer history]]></category>
		<category><![CDATA[beer pairing]]></category>
		<category><![CDATA[eating sauerkraut]]></category>
		<category><![CDATA[German beer]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[underground dinnerss]]></category>

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A classic combination. This weekend I helped my buddy Bill cook and serve a snout-to-tail pig dinner. The two of us are part of a group of homebrewing chefs called Eating About Beer that concerns itself with making and pairing good beer and good food. You can read what Bill had to say about our [...]]]></description>
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		<title>Pickled herring recipe &amp; how to fillet a fish</title>
		<link>http://awesomepickle.com/archives/344</link>
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		<pubDate>Sat, 26 Sep 2009 23:05:15 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

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Here&#8217;s how to pickle fresh herring. Most recipes on the old internet tell you how to take canned and salted herring, draw off the salt, and season it with vinegar. I wanted to pickle the fish fresh with a live lactobacillus culture, and the recipe I came up with is an adaptation from Linda Ziedrich&#8217;s [...]]]></description>
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