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	<title>Awesome Pickle &#187; ginger</title>
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	<description>A microbe herder&#039;s almanac</description>
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		<title>Homemade ginger ale in restaurants across North America</title>
		<link>http://awesomepickle.com/archives/266</link>
		<comments>http://awesomepickle.com/archives/266#comments</comments>
		<pubDate>Wed, 20 May 2009 18:25:54 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Drinks]]></category>
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		<category><![CDATA[bars]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[Ginger ale]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[Pickles in the news]]></category>
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		<description><![CDATA[Yesterday the New York Times reported on the popularity of house-made ginger ale in restaurants and cocktail bars in Chicago, Atlanta, New York City, and Ann Arbor: Ginger Ale Without the Can.]]></description>
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		<title>Ginger beer, with alcohol (and tea)</title>
		<link>http://awesomepickle.com/archives/158</link>
		<comments>http://awesomepickle.com/archives/158#comments</comments>
		<pubDate>Thu, 02 Apr 2009 15:36:06 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[19th century culinary opinion]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[extreme beer]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[homebrew]]></category>
		<category><![CDATA[tea]]></category>

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		<description><![CDATA[When I write, I like to drink beer to lubricate the mind and I like to drink caffeinated tea to stay focused. Sometimes I drink them at the same time. So after reading about brews made with things like safron and oysters in Burkhard Bilger&#8217;s article about extreme beer and Dogfish Head Brewery, I was [...]]]></description>
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		<title>How to fix your pickle project</title>
		<link>http://awesomepickle.com/archives/121</link>
		<comments>http://awesomepickle.com/archives/121#comments</comments>
		<pubDate>Tue, 10 Mar 2009 02:14:51 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Tips]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[bok choi]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[daikon]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[fixes]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[mistakes]]></category>
		<category><![CDATA[radishes]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt pickles]]></category>
		<category><![CDATA[spicy]]></category>

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		<description><![CDATA[You know how to pickle anything. Now know this: It&#8217;s hard to screw up your pickles. They are forgiving and they can take your abuse. Here&#8217;s an example from my current kimchi batch. (This isn&#8217;t a detailed kimchi recipe, but one is coming soon.) Back in mid-January my housemates and I harvested more mustard greens, [...]]]></description>
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