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  <title>iSante Shop: iSant&eacute; - Food</title>
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  <pubDate>Thu, 2 Jul 2009 19:42:00 -0400</pubDate>
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    <title>American+Magic%3A+Smoke+%26+Sauce</title>
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    <description><![CDATA[Kansas City, Memphis, North Carolina, and Texas: Each is a barbecue destination with its own brand of sweet, savory, and spicy sorcery. Whether chefs choose premium cuts to create luxury dishes with a down-home feel or take the traditional route to serve satisfying food at lower prices, they know what's most important is the recipe. This careful--often secret--blend of meat, rub, smoke, sauce, and precise timing entrances guests and builds a loyal following. From a good-time food for people who didn't have a lot of extra cash, barbecue has earned cult status and become America's ultimate comfort food. ]]></description>
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    <title>Greek+to+Me%3A+Cooking+with+Michael+Psilakis</title>
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    <description><![CDATA[According to Chef Michael Psilakis, contemporary cooking is not something that comes naturally to Greeks. "We Greeks have always been more leery of reaching out," Psilakis says. "Unlike some other cuisines of the Mediterranean, notably Italian, Greek cooking has remained basically rustic," he explains. At the same time, Americans are becoming more aware of the country's culinary traditions. "Most people in this country used to know only a few Greek dishes. Greek food is lamb and potatoes, moussaka and spanakopita," he says. "Now, as more people travel to Greece, they have become more knowledgeable about Greek food." And they are hungry for the country's unique flavor combinations prepared with modern sophistication.]]></description>
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    <title>Water+Ways</title>
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    <description><![CDATA[Once upon a time restaurateurs had very limited choices when it came to water service. Servers filled glasses with tap water as guests were handed the menu, and they refilled the glasses as necessary. Water was free, and no questions were asked. Water service, like many other commodities, has evolved with more choices and some controversy as well. Regardless of which type of water restaurateurs have chosen to serve--tap, bottled, or filtered--you can bet they have their reasons. Decisions are made based on taste, social conscience, and cost.]]></description>
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    <description><![CDATA[Ruhlman distills basic recipes into their most important
components and proportions, encouraging flexibility in
cooking and baking. He shows how the use of ratios cultivates
an understanding of the relationships between ingredients that
is helpful to even the most experienced chef.]]></description>
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    <title>High+Points%3A+Gotham+Bar+and+Grill</title>
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    <description><![CDATA[Two themes reoccur throughout Gotham Bar and Grill's 25-year history: a common vision and constant adaptation. Here the restaurant's leaders expound on maintaining a long-running success. This month, Sant&eacute; offers congratulations to the team that created the model for the modern American restaurant.]]></description>
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    <title>The+Emperor%27s+New+Fish</title>
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    <description><![CDATA[Veteran chef Yutaka Sasaki has a plan to remove the fear of eating one of the most poisonous fish on the planet: He wants to feed it to the emperor. The blowfish, known here as fugu, carries a deadly neurotoxin with no known antidote. An average-sized fugu is chock-full of the poison tetrodotoxin -- in its blood, liver and even its sex organs, Sasaki says. But he scoffs at the centuries-old ban on the Japanese monarch eating the delicacy, sought after by many Japanese as daring cuisine. "The prince and other royalty have eaten fugu, so why not the emperor?" he says. "It would set a good example."
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    <ecommerce:SKU>29 Jun 09</ecommerce:SKU>
<link>http://www.latimes.com/news/nationworld/world/la-fg-japan-blowfish1-2009apr01,0,982097.story?page=1</link>


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    <title>Getting+Your+Goat</title>
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    <description><![CDATA[You never know where goat will take you. When I asked the smiley butcher at Jefferson Market, the grocery store near my apartment in the West Village, whether he had any goat meat, he told me: "No. I got a leg of lamb, though - I could trim it nice and thin to make it look like goat." I politely declined. We fell into conversation. Mine is the tale of the recent convert. Admittedly, I'm late to the party: goat is the most widely consumed meat in the world, a staple of, among others, Mexican, Indian, Greek and southern Italian cuisines. Moreover, it's been edging its way into yuppier climes for a year or so now, click-clacking its cloven hooves up and down the coasts and to places like Houston and Des Moines. (When New York magazine proclaimed eating goat a "trendlet" last summer, one reader wrote on the magazine's Web site, "Here are white people again!!!! Acting like they invented goat meat.") ]]></description>
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    <ecommerce:SKU>29 June 09</ecommerce:SKU>
<link>http://www.nytimes.com/2009/04/01/dining/01goat.html?_r=2&amp;ref=dining</link>


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    <title>A+Look+Behind+the+Curtain</title>
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    <description><![CDATA[Grant Achatz shook up the culinary world in 2006 when his Chicago restaurant, Alinea, was named "our nation's best restaurant" by Gourmet magazine. Since then, the practitioner of "molecular gastronomy" has earned kudos across the country, including the coveted Outstanding Chef Award from the James Beard Foundation last year. To help diners use all their senses in enjoying food, Achatz pairs familiar flavors with unexpected sensory experiences. Years ago, while working at The French Laundry in Napa Valley, Calif., Achatz discovered that cooking can "be a medium for self-expression-an art form that could trigger emotions. ... So often, fine dining is stripped of emotion, is pretentious and too formal. It's anti-everything I wanted," he said. Instead, he delves into food memories, where complex emotions reside. ]]></description>
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    <ecommerce:SKU>13 May 09</ecommerce:SKU>
<link>http://archives.chicagotribune.com/2009/apr/08/food/chi-0408-achatzapr08</link>


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    <title>Banh+Mi%2C+Oh+My</title>
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    <description><![CDATA[Fred Hua's banh mi pho does not look like a cultural revolution. But in its juicy, messy way, it is. Served at Nha Toi in Brooklyn, where he is the chef and owner, banh mi pho is stuffed with the ingredients for pho, the sacred soup of Vietnam: beef scented with star anise and cinnamon, fresh basil and crunchy bean sprouts. "I could never get away with this in San Jose," said Mr. Hua, referring to the city with a large Vietnamese-American community in Northern California, where he grew up. "New York has a history of being open to creative ideas." At 31, Mr. Hua is part of a rising generation of American cooks of Vietnamese descent who are tinkering with a once-rigid culinary tradition. They start by reinventing the banh mi - the classic street-vendor Vietnamese-French sandwich.]]></description>
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    <ecommerce:SKU>13 July 09</ecommerce:SKU>
<link>http://www.nytimes.com/2009/04/08/dining/08banh.html?_r=2&amp;ref=dining</link>


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