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	<title>HouseOFoodies.com &#187; beef</title>
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	<description>Two foodies enjoying the world one bite at a time.</description>
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		<title>Jucy Lucy: A Minnesota delicacy</title>
		<link>http://houseofoodies.com/2012/01/20/jucy-lucy-a-minnesota-delicacy/</link>
		<comments>http://houseofoodies.com/2012/01/20/jucy-lucy-a-minnesota-delicacy/#comments</comments>
		<pubDate>Sat, 21 Jan 2012 01:41:41 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[cheese]]></category>

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		<description><![CDATA[As a native of the Twin Cities, I&#8217;m a little embarrassed to admit that the first time I ate a Jucy Lucy (yes, it&#8217;s spelled that way) from Matt&#8217;s Bar in Minneapolis was a month ago. If you&#8217;ve watched &#8220;Man V. Food&#8221; or some other food-travel shows that&#8217;ve been to Minneapolis, you&#8217;ve probably seen it: [...]]]></description>
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		<title>Spicy, cheesy burger on a pretzel bun</title>
		<link>http://houseofoodies.com/2010/01/14/spicy-cheesy-burger-on-a-pretzel-bun/</link>
		<comments>http://houseofoodies.com/2010/01/14/spicy-cheesy-burger-on-a-pretzel-bun/#comments</comments>
		<pubDate>Fri, 15 Jan 2010 01:51:47 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[beef]]></category>
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		<category><![CDATA[duck fat]]></category>
		<category><![CDATA[fries]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[pepperjack]]></category>
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		<category><![CDATA[pretzel bun]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[spicy pickles]]></category>
		<category><![CDATA[steak seasoning]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[wickles pickles]]></category>

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		<description><![CDATA[It was 37 degrees here today, so I started thinking about summer. And of course thinking about summer leads to thinking about burgers.

This recipe calls for a few "specialty" items, but you should be able to find pretzel rolls at your local grocery store, and you can order the special pickles I use online, or find another generic brand of spicy pickle if you can.]]></description>
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		<title>Beef short-ribs with veg in red wine</title>
		<link>http://houseofoodies.com/2009/12/26/beef-short-ribs-with-veg-in-red-wine/</link>
		<comments>http://houseofoodies.com/2009/12/26/beef-short-ribs-with-veg-in-red-wine/#comments</comments>
		<pubDate>Sat, 26 Dec 2009 14:31:01 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[le creuset]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[short-ribs]]></category>
		<category><![CDATA[vegetable stock]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[Jessie gave me a beautiful big Le Creuset enamel pot for Christmas, so we decided to try it out on Christmas Day by making some beef short-ribs (since it was just the two of us). I used this recipe from Epicurious as a guideline, but kind of went my own way based on what we [...]]]></description>
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