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	<title>Tinfoil Chef &#187; Herbs</title>
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		<title>Garlic Potato Wedges</title>
		<link>http://tinfoilchef.com/299/garlic-potato-wedges/</link>
		<comments>http://tinfoilchef.com/299/garlic-potato-wedges/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 19:43:35 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[Odds & Ends]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[garlic potato recipe]]></category>
		<category><![CDATA[garlic potato wedges]]></category>
		<category><![CDATA[potato wedges]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[Spices]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=299</guid>
		<description><![CDATA[Not only do these make a good side for burgers, hot dogs and generally almost any kind of sandwich, They're also great by themselves.  I like 'em as an alternative to things like popcorn when watching a movie.  Don't get me wrong, popcorn is great, particularly with the extra butter and some grated Parmesan cheese and some dill weed sprinkled on it but I'm not willing to put up with having to spend the next three days trying to get pieces of the hulls out from between my teeth anymore.]]></description>
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		<title>Herbs: Mint</title>
		<link>http://tinfoilchef.com/96/herbs-mint/</link>
		<comments>http://tinfoilchef.com/96/herbs-mint/#comments</comments>
		<pubDate>Thu, 21 Feb 2008 05:08:55 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[mint]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/02/20/herbs-mint/</guid>
		<description><![CDATA[Mint is more than just a popular flavor to mix with chocolate and candies. It&#8217;s an herb. Specifically there are a couple of main varieties of mint. Spearmint and Peppermint. Spearmint has pointed oval leaves with serrated edges, a deep green color and the flavor is cooling without being pungent. Spearmint is used in a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbs: Sage</title>
		<link>http://tinfoilchef.com/61/herbs-sage/</link>
		<comments>http://tinfoilchef.com/61/herbs-sage/#comments</comments>
		<pubDate>Fri, 18 Jan 2008 05:28:59 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[italian cooking]]></category>
		<category><![CDATA[mediterranean cooking]]></category>
		<category><![CDATA[sage]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/01/17/herbs-sage/</guid>
		<description><![CDATA[Sage has soft, gray-green, narrow oblong leaves and has a slight bitterness in it&#8217;s aroma. It originated in the Mediterranean and Asia Minor. In the sixteenth century Sage tea and Sage Ale were popular in England. It&#8217;s very important in Mediterranean and Italian cooking. The pungent flavor of sage cuts the fattiness of meats which [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Herbs: Basil</title>
		<link>http://tinfoilchef.com/47/herbs-basil/</link>
		<comments>http://tinfoilchef.com/47/herbs-basil/#comments</comments>
		<pubDate>Sun, 06 Jan 2008 06:29:39 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[basil]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/01/06/herbs-basil/</guid>
		<description><![CDATA[Basil is one of those herbs that&#8217;s kinda like office furniture&#8230; There are a lot of varieties of it. Sweet Basil is one of the most popular. It has a sweet, clovelike aroma and a flavor that reminds you of anise, clove and mint. When fresh the flavor is mild enough that you can use [...]]]></description>
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		</item>
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		<title>Herbs: Anise Hyssop and Hyssop</title>
		<link>http://tinfoilchef.com/44/herbs-anise-hyssop-and-hyssop/</link>
		<comments>http://tinfoilchef.com/44/herbs-anise-hyssop-and-hyssop/#comments</comments>
		<pubDate>Thu, 03 Jan 2008 05:21:46 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[anise hyssop]]></category>
		<category><![CDATA[hyssop]]></category>
		<category><![CDATA[peppery flavor]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/01/02/herbs-anise-hyssop-and-hyssop/</guid>
		<description><![CDATA[Native to North America, this aromatic herb has large, soft leaves that smell like Anise and long purple flowers. This herb has a wide variety of uses. Native Americans infused it as a tea, used it as a cough medicine and a natural sweetener. They even made use of it as a breath freshener, which [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbs: Angelica</title>
		<link>http://tinfoilchef.com/34/herbs-angelica/</link>
		<comments>http://tinfoilchef.com/34/herbs-angelica/#comments</comments>
		<pubDate>Wed, 02 Jan 2008 06:59:53 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[angelica]]></category>
		<category><![CDATA[juniper]]></category>
		<category><![CDATA[licorice]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/01/02/herbs-angelica/</guid>
		<description><![CDATA[I&#8217;ve never heard of this one before but it sounds interesting. It has thick, long, hollow stems reminiscent of celery. These stems are topped with greenish white flowers and have flat, serrated leaves. The roots, stems, seeds and leaves are edible. It&#8217;s said to have a flavor that reminds one of licorice or juniper. It&#8217;s [...]]]></description>
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		</item>
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		<title>Herbs: Lemon Myrtle</title>
		<link>http://tinfoilchef.com/38/herbs-lemon-myrtle/</link>
		<comments>http://tinfoilchef.com/38/herbs-lemon-myrtle/#comments</comments>
		<pubDate>Sun, 16 Dec 2007 05:38:42 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[lemon myrtle]]></category>
		<category><![CDATA[lemon scented]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2007/12/15/herbs-lemon-myrtle/</guid>
		<description><![CDATA[Lemon Myrtle is native to the tropical and subtropical rain forest near Queensland and New South Wales. The leaves are a dark green and resemble bay leaves. Their flavor and smell is a lemon combination of lemon verbena, wild lime, lemongrass and eucalyptus. The leaves are used dried or fresh, whole or ground. It holds [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbs: Aniseed Myrtle</title>
		<link>http://tinfoilchef.com/35/herbs-aniseed-myrtle/</link>
		<comments>http://tinfoilchef.com/35/herbs-aniseed-myrtle/#comments</comments>
		<pubDate>Mon, 10 Dec 2007 07:39:15 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[]]></category>
		<category><![CDATA[anise seed]]></category>
		<category><![CDATA[aniseed myrtle]]></category>
		<category><![CDATA[austrailian]]></category>
		<category><![CDATA[herb]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2007/12/10/herbs-aniseed-myrtle/</guid>
		<description><![CDATA[Aniseed Myrtle is an Australian native herb. Also known as Australian leaf aniseed. It&#8217;s from the sub-tropical rain forest. It&#8217;s leaves are used as an alternative to anise seed. It&#8217;s flavor is sweeter than anise seed. It&#8217;s also a source of the most concentrated anerthole, which gives the leaves a licorice like flavor and a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbs: Bay Leaf</title>
		<link>http://tinfoilchef.com/33/herbs-bay-leaf/</link>
		<comments>http://tinfoilchef.com/33/herbs-bay-leaf/#comments</comments>
		<pubDate>Sun, 02 Dec 2007 05:25:25 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[california bay leaf]]></category>
		<category><![CDATA[mediterranean bay laurel]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2007/12/01/herbs-bay-leaf/</guid>
		<description><![CDATA[Bay leaves come from the Mediterranean Bay Laurel tree. They&#8217;re oval shaped with a shiny medium green color. Firm with rough edges and has a sweet, full bodied aroma. Fresh as well as dried leaves are used as flavoring along with the dried berries and leaf oil. The wood from the tree is used as [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What Are Herbs?</title>
		<link>http://tinfoilchef.com/32/what-are-herbs/</link>
		<comments>http://tinfoilchef.com/32/what-are-herbs/#comments</comments>
		<pubDate>Sat, 01 Dec 2007 04:57:59 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Food Info]]></category>
		<category><![CDATA[Food Prep]]></category>
		<category><![CDATA[Food storage]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[buying herbs]]></category>
		<category><![CDATA[herb preparation]]></category>
		<category><![CDATA[herb storage]]></category>
		<category><![CDATA[what are herbs]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2007/11/30/what-are-herbs/</guid>
		<description><![CDATA[It wasn&#8217;t more than a year or two ago that the only thing I knew about herbs was that in spite of the spelling, it&#8217;s not talking about a guy named &#8220;Herb&#8221; and that it was something that you could put in food to affect the flavor. So it isn&#8217;t a big push to realize [...]]]></description>
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