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    <title><![CDATA[The Perishable Lifestyle]]></title>
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    <description><![CDATA[Food, cooking, and fun. Other people spend their money on things that last.]]></description>
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	<itunes:author>Chris Patil</itunes:author>
	<itunes:subtitle>The Perishable Lifestyle</itunes:subtitle>
	<itunes:summary>Food, cooking, and fun. Other people spend their money on things that last.</itunes:summary>
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		<itunes:name>Chris Patil</itunes:name>
		<itunes:email>chrispatil@gmail.com</itunes:email>
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    <item>
      <title><![CDATA[Pickled eggs ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E20060429170649/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">I've never had a pickled egg, but the idea has always appealed to me. So when a friend gave me a copy of Linda Ziedrich's </font><font face="Helvetica-Oblique"><i>The Joy of Pickling</i></font><font face="Helvetica">, the first thing I tried was eggs.</font></div> ]]></description>
      <pubDate>Sat, 29 Apr 2006 17:06:49 -0700</pubDate>
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    </item>

    <item>
      <title><![CDATA[A paean to nuoc mam ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C373333176/E293618092/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">My favorite cooking partner and I generally refer to rice vinegar as "the secret ingredient"...but that's diversionary. </font><br /><br /><font face="Helvetica">We just don't want anyone to find out about the </font><font face="Helvetica-Oblique"><i>real</i></font><font face="Helvetica"> secret ingredient: fish sauce.</font></div> ]]></description>
      <pubDate>Wed, 27 Apr 2005 10:57:05 -0700</pubDate>
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    </item>

    <item>
      <title><![CDATA[Kimchi — Day 12 — Tasting ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E957074565/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">The moment of truth.</font></div> ]]></description>
      <pubDate>Thu, 14 Apr 2005 11:20:03 -0700</pubDate>
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    <item>
      <title><![CDATA[Kimchi — Day 12 — canning ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E1777772571/index.html</link>
      <description><![CDATA[Today I transferred the kimchi to jars, and tasted my wares. ]]></description>
      <pubDate>Thu, 14 Apr 2005 11:10:12 -0700</pubDate>
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    </item>

    <item>
      <title><![CDATA[Kimchi — Day 3 ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E215480161/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">No pictures today. It looks the same.</font></div> ]]></description>
      <pubDate>Tue, 05 Apr 2005 12:10:58 -0700</pubDate>
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    </item>

    <item>
      <title><![CDATA[Kimchi — Day 2 ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E2020219919/index.html</link>
      <description><![CDATA[I could hardly wait to open the refrigerator this morning and check on the cabbage I salted yesterday.  ]]></description>
      <pubDate>Sun, 03 Apr 2005 15:46:29 -0700</pubDate>
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    </item>

    <item>
      <title><![CDATA[Kimchi — Day 1 ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E839123504/index.html</link>
      <description><![CDATA[I eat lunch twice or even three times a week on Telegraph in Oakland, in "Little Seoul" or "Kimchi Alley" or Korea-town or whatever you want to call it. I like jap jae and bul go gi and bi bim bap, but the real reason I go is the kimchi. Kimchi is the food of the gods. It clears the sinuses and fires the blood and mends little fermented-cabbage-shaped thin spots in my soul.(And it's naturally low in cholesterol.)I can't get enough of it. I clear out the panchan dish and ask for more. And then still more. The restaurateurs are invariably respectful but I think they're all laughing, suspecting that I'm doomed to painfully revisit the matter later in the day. While I grant that occasionally red pepper will have its revenge, I say: Let them laugh.So I'm going to make my own, and tell you about every step of the process. In part because it will be fun, and in part because it's not like I'm doing anything else with this blog; ever since I started Marching Orders, The Perishable Lifestyle has definitely been languishing. ]]></description>
      <pubDate>Sat, 02 Apr 2005 18:41:57 -0800</pubDate>
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    </item>

    <item>
      <title><![CDATA[About the author ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C1227675224/E693455150/index.html</link>
      <description><![CDATA[]]></description>
      <pubDate>Thu, 03 Mar 2005 11:16:52 -0800</pubDate>
	  <guid>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C1227675224/E693455150/index.html</guid>
	  
    </item>

    <item>
      <title><![CDATA[The Donner Party Cookbook ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C899395819/E1766137733/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">I just saw a review of this book today. Sound <a href="http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C899395819/E1536984202/index.html" target="NewWindow">familiar</a>?</font></div> ]]></description>
      <pubDate>Wed, 23 Feb 2005 14:56:57 -0800</pubDate>
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    </item>

    <item>
      <title><![CDATA[Tragedy strikes: Lobster shortage looms ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C373333176/E955466166/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">A strange lobster disease is decimating the New England crop.</font><br /><br /><font face="Helvetica">If the phenomenon spreads to the Atlantic blue crab as well, watch for Dungeness to get a lot more popular...and expensive</font></div> ]]></description>
      <pubDate>Thu, 17 Feb 2005 09:53:36 -0800</pubDate>
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    <item>
      <title><![CDATA[Tandoori-esque grilled chicken ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E181779117/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">My dad was from India and my mom hails from Kentucky. We ate Indian food occasionally but it was usually a sort of compromise between Bombay bazaar and Better Homes &amp; Gardens.</font><br /><br /><font face="Helvetica">This is a version of what my mom called "tandoori chicken" -- it never saw the inside of a clay oven, but the ingredients are true to the authentic item. No red food coloring here, but you can add a few drops if you want it to be restaurant red.</font><br /><br /><font face="Helvetica">Two things are obnoxious about making this at a barbecue: </font><br /><font face="Helvetica">1. It takes a while (20 minutes for each batch).</font><br /><font face="Helvetica">2. Your hostess will get angry at you for stealing the show (but she'll keep emailing you for the recipe).</font><br /><br /><font face="Helvetica">This recipe makes 12 pieces of chicken, and serves 6-10 people depending on what else is coming off the grill.</font></div> ]]></description>
      <pubDate>Thu, 10 Feb 2005 13:00:56 -0800</pubDate>
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    <item>
      <title><![CDATA[Pie Heresy ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C373333176/E641670593/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">Apparently there's more than one way to skin a cat. Or a pie. </font></div> ]]></description>
      <pubDate>Mon, 07 Feb 2005 11:44:08 -0800</pubDate>
	  <guid>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C373333176/E641670593/index.html</guid>
	  
    </item>

    <item>
      <title><![CDATA[The perishable lifestyle: A definition ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C373333176/E297107946/index.html</link>
      <description><![CDATA[<div><font face="Helvetica">We still have lasting memories of things that don't last.</font></div> ]]></description>
      <pubDate>Fri, 04 Feb 2005 09:06:32 -0800</pubDate>
	  <guid>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C373333176/E297107946/index.html</guid>
	  
    </item>

    <item>
      <title><![CDATA[Braised lamb shoulder with white beans ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E1692372579/index.html</link>
      <description><![CDATA[This dish is both festive and comforting: Succulent, fork-tender (if not spoon-tender) meat and beans give it a homey heartiness, while the complexity and intensity of the broth and the clean bright kick from the gremolata constantly remind you that it's something special. I served this at an informal family reunion (brothers, sister-in-law, and a couple of friends) and everyone loved it. It served six with leftovers. A side dish (kale) was superfluous. This is a full meal. ]]></description>
      <pubDate>Thu, 03 Feb 2005 09:24:18 -0800</pubDate>
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    <item>
      <title><![CDATA[Dr. P's California Barbecue Sauce ]]></title>
      <link>http://homepage.mac.com/chrispatil/iblog/PerishableLifestyle/C618822498/E134666431/index.html</link>
      <description><![CDATA[This infamous tamarind concoction was first made in Pasadena in 2002. It's a careful blend of Asian and Central American flavors, and was designed with an Asian flavor balance (hot, sour, salty, sweet) in mind. Plenty of umami, so it's good with grilled vegetables and white meats that don't have a lot of their own.I think of this as a brushing sauce, to be layered on a slow-cooked item (e.g., pork ribs) so that the flavors can marry and complexify. I've never used it as a dipping sauce, but I know that would be good. By the time I'm done tuning the flavors, I can't stop tasting it.This recipe makes about four cups, and can be readily scaled up. ]]></description>
      <pubDate>Mon, 31 Jan 2005 14:51:14 -0800</pubDate>
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