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	<title>Edible and Audible</title>
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	<link>http://www.edibleandaudible.com</link>
	<description>Three people who really like eating, drinking, and good music.</description>
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		<title>Poland, Day 1</title>
		<link>http://www.edibleandaudible.com/2010/11/26/poland-day-1/</link>
		<comments>http://www.edibleandaudible.com/2010/11/26/poland-day-1/#comments</comments>
		<pubDate>Fri, 26 Nov 2010 16:07:10 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Music]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=49</guid>
		<description><![CDATA[Poland &#8211; come for the culture, stay for the food. My wife and I recently took a week-long trip to Poland, partially because we&#8217;ve been intrigued by Poland for some time, partially because we really needed a vacation, and partially because the Unsound festival, one of the leading experimental music festivals in the world, was [...]]]></description>
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		<item>
		<title>Let&#8217;s try this again &#8230;</title>
		<link>http://www.edibleandaudible.com/2010/10/29/lets-try-this-again/</link>
		<comments>http://www.edibleandaudible.com/2010/10/29/lets-try-this-again/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 18:16:18 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Site News]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=47</guid>
		<description><![CDATA[Crazy story &#8211; started up a blog in January, added posts with semi-regularity, only to suddenly stop for no reason other than life and a healthy dose of laziness. Ok, so not really a crazy story, but nonetheless the reason nothing has been posted here in eons. Time to rectify &#8211; starting next week I [...]]]></description>
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		<title>Strawberry season</title>
		<link>http://www.edibleandaudible.com/2010/06/22/strawberry-season/</link>
		<comments>http://www.edibleandaudible.com/2010/06/22/strawberry-season/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 03:35:54 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[tequila]]></category>
		<category><![CDATA[tequila strawberry]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=44</guid>
		<description><![CDATA[It's strawberry season in these here parts, and that means four words - Tequila por mi Amante. Sure, I love eating strawberries in every conceivable way - jams, pies, on top of cereal, and so on and so on. But in recent times I added drinking strawberries to my early summer repertoire and I must say it's a habit I plan on keeping. Last summer I made my first batch of Tequila por mi Amante, a strawberry-infused reposado tequila and the results were stunning - good in a cocktail, but really hard not to pour over ice and finish off the entire bottle in one sitting. It's sweet without being overly sugary - the alcohol brings out the natural essence of the strawberry, which pairs really nicely with the spicy reposado.]]></description>
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		</item>
		<item>
		<title>Irreplaceable</title>
		<link>http://www.edibleandaudible.com/2010/05/20/irreplaceable/</link>
		<comments>http://www.edibleandaudible.com/2010/05/20/irreplaceable/#comments</comments>
		<pubDate>Thu, 20 May 2010 20:38:13 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Music]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=43</guid>
		<description><![CDATA[Stumbled upon this little piece about WFMU, far and away my favorite radio station, and their vinyl collection. I especially appreciated the part near the end where station manager Ken talks about the irreplaceable nature of their collection &#8211; as someone who recently lost almost my entire music collection this part struck a chord more [...]]]></description>
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		<title>My life and times with homemade pasta</title>
		<link>http://www.edibleandaudible.com/2010/04/12/my-life-and-times-with-homemade-pasta/</link>
		<comments>http://www.edibleandaudible.com/2010/04/12/my-life-and-times-with-homemade-pasta/#comments</comments>
		<pubDate>Mon, 12 Apr 2010 18:13:24 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=41</guid>
		<description><![CDATA[Homemade pasta - some flour, some eggs, a little oil - how fucking hard could it be? If you've spent any time in my kitchen the last few years you would know the answer to that is "apparently very". I've tried all sorts of recipes with small victories along the way, but at the end I'm always left with that feeling of dread, knowing that I would have be better off lighting the pasta dough on fire than adding insult by ingesting some inedible rubbery crap only for purposes of justifying the effort that I put into making it. The other night I had a breakthrough, a pasta dough that came together and produced a lovely pasta meal, one I was proud (or at least less ashamed) to serve and eat. ]]></description>
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		<item>
		<title>Last Night&#8217;s Drink</title>
		<link>http://www.edibleandaudible.com/2010/03/22/last-nights-drink-2/</link>
		<comments>http://www.edibleandaudible.com/2010/03/22/last-nights-drink-2/#comments</comments>
		<pubDate>Mon, 22 Mar 2010 22:20:01 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[rum]]></category>
		<category><![CDATA[last_nights_drink]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=38</guid>
		<description><![CDATA[As a cocktail hobbyist I am extremely fortunate to live near New York City - there is almost no limit on the obscure bottles you can find there, and lately some of the more anticipated bottlings, like Creme Yvette, are launched in NYC first before the rest of the country can access them. Due to arcane (inane?) liquor delivery laws, you're generally completely screwed if you're a cocktail enthusiast living in Nebraska, or Idaho, or even Pennsylvania or New Jersey. I happen to live in NJ but the PATH train is my transport to the land of milk, honey, and mezcal. But sometimes even I hit a wall, that occasional bottle that some distributor has the gall to not sell in NY (please note the sarcasm) and suddenly I feel the pain for my fellow enthusiasts who are left waiting for that trip to NY or San Francisco to pick up these elusive products.]]></description>
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		<title>0 out of 3 ain&#8217;t bad &#8230;</title>
		<link>http://www.edibleandaudible.com/2010/03/05/0-out-of-3-aint-bad/</link>
		<comments>http://www.edibleandaudible.com/2010/03/05/0-out-of-3-aint-bad/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 16:23:16 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=36</guid>
		<description><![CDATA[Wasn't planning on doing two posts today but stumbled on this and had to react. If you're learning to make drinks at home and wondering about the order in which to put things in your shaker, watch this video and then do the exact opposite.]]></description>
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		</item>
		<item>
		<title>Out in the ether</title>
		<link>http://www.edibleandaudible.com/2010/03/05/out-in-the-ether/</link>
		<comments>http://www.edibleandaudible.com/2010/03/05/out-in-the-ether/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 15:06:14 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Music]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=35</guid>
		<description><![CDATA[A few links for today:

Life and sounds of a pig
Electronic music artist Matthew Herbert is trying to make an album based on sounds from the life of an industrially-raised pig to raise awareness of where our food comes from. PETA over-reacts.

Illegal Infusions
Bars in California are beginning to be penalized for house infusions, let's hope this doesn't spread.

Drinking in the future
Alex Day, formerly of Death and Company, gives interesting insight on why suspenders and handlebar mustaches may no longer be "necessary" in finer drinking establishments.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Just a sip &#8211; Brooklyn Black Ops</title>
		<link>http://www.edibleandaudible.com/2010/03/03/just-a-sip-brooklyn-black-ops/</link>
		<comments>http://www.edibleandaudible.com/2010/03/03/just-a-sip-brooklyn-black-ops/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 21:21:03 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[bourbon]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=32</guid>
		<description><![CDATA[On the lookout for a new beer to try (no, it's not all fancy cocktails in this household) Laura came across a gem, Brooklyn Black Ops Stout, a limited release stout from Brooklyn Brewery that is aged in bourbon barrels for 4 months. It has some of the typical chocolate/vanilla/coffee presence that a good stout often carries but felt a bit lighter than most stouts to me, perhaps due to the strong presence of the bourbon which provides a noticeable alcohol tang, cutting through, yet still in harmony, with the other flavors. The beer is bottled in a champagne-style magnum, but that's not the only characteristic it shares with the bubbly wine - this beer has champagne yeast added to the bottle after aging has occurred (which leaves the beer flat) and re-ferments in the bottle, giving you the joy of the champagne pop when you open it and probably contributing to the lighter feel mentioned earlier. Another characteristic they share - this beer is 11% ABV, do yourself a favor and drink it slower than I did.]]></description>
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		<item>
		<title>Genever? I hardly knew her!</title>
		<link>http://www.edibleandaudible.com/2010/02/24/genever-i-hardly-knew-her/</link>
		<comments>http://www.edibleandaudible.com/2010/02/24/genever-i-hardly-knew-her/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 03:14:23 +0000</pubDate>
		<dc:creator>Steve</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[genever]]></category>
		<category><![CDATA[gin]]></category>
		<category><![CDATA[ginger]]></category>

		<guid isPermaLink="false">http://www.edibleandaudible.com/?p=16</guid>
		<description><![CDATA[The vast majority of gin consumed in this country today and for essentially the last 100 years or so falls under the category of London Dry - Tanqueray, Beefeater, Bombay are the most popular and recognizable. This popularity can be directly attributable to the fact that a London Dry is generally the go-to gin for some of the more popular gin-based drinks, the Gin and Tonic and Martini, as the crispness from the juniper and citrus plays nicely with the flavors of  tonic water and vermouth alike. Plymouth gin, a classic gin hailing from Plymouth, England and a category all on it's own, is regaining some traction in the U.S. at more high-end drinking establishments as its smoothness and higher proportion of citrus notes make it as good in a Martini as it is in a sour or other citrus-based cocktail (don't waste it in a Gin and Tonic, though, it can't stand up to the an ingredient as powerful as tonic water). There are a whole crop of new boutique-style gins earning some popularity, but the vast majority of these are variations, albeit occasionally some highly creative ones, of a London Dry or Plymouth-style gin.]]></description>
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