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	<title> &#187; tex mex</title>
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		<title>Tex Mex Goulash</title>
		<link>http://fotocuisine.com/2008/10/29/tex-mex-goulash/</link>
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		<pubDate>Thu, 30 Oct 2008 00:16:37 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[flat iron steak]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[goulash]]></category>
		<category><![CDATA[tex mex]]></category>

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		<description><![CDATA[When it comes to high cuisine, I&#8217;m still a rank amateur.  I&#8217;m not formally trained, but in my self-teaching, I try to follow and absorb the traditions of classic French techniques, especially when it comes to sauces.  I follow Peterson, Larousse Gastronomique, the CIA textbook, McGee, and many others, mainly to learn a [...]]]></description>
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