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	<title>jason's blog &#187; cook</title>
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		<title>DIY Butchery</title>
		<link>http://blog.jasonseto.com/2010/01/26/diy-butchery/</link>
		<comments>http://blog.jasonseto.com/2010/01/26/diy-butchery/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 04:29:19 +0000</pubDate>
		<dc:creator>jseto</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Butcher]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[meat]]></category>

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		<description><![CDATA[(this post is also titled, why I must justify purchasing this knife) Butchering your own meat from a primal cut is not new. In fact it&#8217;s done in small towns with local butchers for quite some time. Toronto chef Ryan Donovan has started having demostrations of how to do it and this hopefully starts a [...]]]></description>
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		<title>Cook&#8217;s Book of Everything</title>
		<link>http://blog.jasonseto.com/2009/12/28/cooks-book-of-everything/</link>
		<comments>http://blog.jasonseto.com/2009/12/28/cooks-book-of-everything/#comments</comments>
		<pubDate>Mon, 28 Dec 2009 19:52:25 +0000</pubDate>
		<dc:creator>jseto</dc:creator>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[book]]></category>
		<category><![CDATA[cook]]></category>
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		<description><![CDATA[I spotted this book at Indigo and received it for Christmas with some gentle hinting. It&#8217;s not a common book, barely available in the USA and only available through select stores due to it&#8217;s UK publishing house. It&#8217;s got loads of pictures, in full color, and has recipes which are pretty simple to make. The [...]]]></description>
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