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	<title>Michael Ruhlman &#187; Chicken</title>
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	<link>http://ruhlman.com</link>
	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<item>
		<title>Grilling Demo (and Digital Publishing):Spatchcocked Chix, Asparagus, Sausage</title>
		<link>http://ruhlman.com/2010/08/grilling-demospatchcocked-chix-asparagus-sausage/</link>
		<comments>http://ruhlman.com/2010/08/grilling-demospatchcocked-chix-asparagus-sausage/#comments</comments>
		<pubDate>Fri, 27 Aug 2010 15:17:59 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[sausages]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=5307</guid>
		<description><![CDATA[Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of [...]]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Lemon-Tarragon Brine for Roasted Chicken</title>
		<link>http://ruhlman.com/2010/01/lemon-tarragon-brine-for-roasted-chicken/</link>
		<comments>http://ruhlman.com/2010/01/lemon-tarragon-brine-for-roasted-chicken/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 16:24:12 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brining]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=3946</guid>
		<description><![CDATA[Herb-brined, roasted chicken, photo by Donna I normally don't brine chicken.  I roast a chicken about once a week and it's a step I just don't think about since salting the bird before I roast it works perfectly fine.  Also, I don't like the skin of a brined and roasted bird—it's too thin and dehydrated.  [...]]]></description>
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		<slash:comments>46</slash:comments>
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