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	<title>Food Gal &#187; Great Finds</title>
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		<title>Two Cool Culinary Stores to Check Out in San Francisco</title>
		<link>http://www.foodgal.com/2012/02/two-cool-culinary-stores-to-check-out-in-san-francisco/</link>
		<comments>http://www.foodgal.com/2012/02/two-cool-culinary-stores-to-check-out-in-san-francisco/#comments</comments>
		<pubDate>Fri, 10 Feb 2012 13:25:01 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Great Finds]]></category>
		<category><![CDATA[New Products]]></category>

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Knives Galore at Bernal Cutlery
You know the proprietors behind Bernal Cutlery in San Francisco have to have a rather macabre sense of humor to come up with a knife display like this one above.
They also know their stuff. Their shop, opened in 2005, boasts the largest selection of knives in San Francisco, including Japanese, French [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Gourmet Chocolate Chip Cookie Dough</title>
		<link>http://www.foodgal.com/2012/01/gourmet-chocolate-chip-cookie-dough/</link>
		<comments>http://www.foodgal.com/2012/01/gourmet-chocolate-chip-cookie-dough/#comments</comments>
		<pubDate>Thu, 26 Jan 2012 13:26:18 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Great Finds]]></category>
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		<guid isPermaLink="false">http://www.foodgal.com/?p=23497</guid>
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In their plastic container, they almost resemble mini scoops of mocha chip ice cream.
But bake them in the oven to transform them into thick chocolate chip cookies with crisp exteriors and chewy interiors &#8212; the kind you&#8217;ll have an extremely hard time saying &#8220;no&#8221; to.
These ready-for-baking cookie dough balls are the brainchild of Erin Harrison, [...]]]></description>
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		<slash:comments>19</slash:comments>
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		<title>My Fave Eats of 2011</title>
		<link>http://www.foodgal.com/2011/12/my-fave-eats-of-2011/</link>
		<comments>http://www.foodgal.com/2011/12/my-fave-eats-of-2011/#comments</comments>
		<pubDate>Fri, 30 Dec 2011 13:25:36 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Great Finds]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23004</guid>
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After a year of incredible meals at restaurants, it&#8217;s always hard to narrow down a list of my Top 10 dishes.
But I managed to &#8212; picking the ones that were so memorable that I still lust after them and would hike a mile in a blizzard just to have them again.
Here, in no particular order, [...]]]></description>
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		<slash:comments>18</slash:comments>
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		<title>A Crust That&#8217;s Flaky In More Ways than One</title>
		<link>http://www.foodgal.com/2011/12/a-crust-thats-flaky-in-more-ways-than-one/</link>
		<comments>http://www.foodgal.com/2011/12/a-crust-thats-flaky-in-more-ways-than-one/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 13:25:17 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Cool Cooking Techniques]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Great Finds]]></category>
		<category><![CDATA[Recipes (Sweet)]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=22770</guid>
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We&#8217;ve all learned that to make the perfect, flaky crust, you need cold butter, cool hands and a resulting dough that must be chilled before it&#8217;s baked.
Now, take those techniques that you&#8217;ve labored to master all these years &#8212; and throw them out the window.
Because here&#8217;s a supremely flaky crust that breaks all those rules.
It&#8217;s [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<title>Spunky Barbecue Sauces and Rubs &amp; A Food Gal Giveaway</title>
		<link>http://www.foodgal.com/2011/12/spunky-barbecue-sauces-and-rubs-a-food-gal-giveaway/</link>
		<comments>http://www.foodgal.com/2011/12/spunky-barbecue-sauces-and-rubs-a-food-gal-giveaway/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 13:25:11 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Great Finds]]></category>
		<category><![CDATA[New Products]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=22551</guid>
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Chef Sarah Burchard knows her meat &#8212; and what goes well on top of it.
After all, for three years, she worked at Perbacco, then Barbacco, both in San Francisco, where she regularly broke down whole animals to make the fabulous house-made salumi. She left her position as chef de cuisine at that latter restaurant earlier [...]]]></description>
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		<slash:comments>9</slash:comments>
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