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	<title>Awesome Pickle &#187; homemade</title>
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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>
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		<category><![CDATA[homemade]]></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>How to make yogurt</title>
		<link>http://awesomepickle.com/archives/205</link>
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		<pubDate>Wed, 29 Apr 2009 11:45:10 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Dairy]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[homemade]]></category>
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		<category><![CDATA[yogurt]]></category>

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		<description><![CDATA[About a week ago the New York Times ran a story on making your own yogurt. It&#8217;s easy. I won&#8217;t say that it &#8216;boils down to this&#8217; because boiling and living foods don&#8217;t go together very well. Here&#8217;s how it develops: Heat the fresh milk at 180 to 190 degrees, or to the point that [...]]]></description>
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