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	<title>www.saltjunk.com</title>
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	<description>Newfoundland Recipes - Everything Newfoundland</description>
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		<title>Featured Dish &#8211; Poached Salmon</title>
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		<pubDate>Thu, 17 May 2012 19:20:42 +0000</pubDate>
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				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Phillips Approved]]></category>

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		<description><![CDATA[Poaching is a process of gently cooking food in water or another liquid that is hot but not actually bubbling or boiling.  The liquid should be around 160-165 degrees F.  The poaching liquid is called “Court Bouillon,” it consists of: an acid (lemon juice, vinegar or wine), aromatics (bouquet garni and mirepoix). The bouquet garni [...]]]></description>
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		<title>Re-discover Newfoundland and Labrador Cuisine</title>
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		<pubDate>Thu, 10 May 2012 21:33:12 +0000</pubDate>
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		<description><![CDATA[saltjunnk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoys NL cuisine and its traditions. I have completed a Culinary Management Course, Certificate in Baking and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit [...]]]></description>
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		<title>Cod au Gratin</title>
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		<pubDate>Tue, 01 May 2012 23:54:49 +0000</pubDate>
		<dc:creator>saltjunk</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Phillips Approved]]></category>

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		<description><![CDATA[One of Newfoundland’s classic recipes that we still consume today is “Cod au Gratin”. Back in the day, the original recipe consisted of; cod, butter, flour, milk, onion, bread-crumbs and salt &#38; pepper to taste, the dish was garnished with bread-crumbs and baked. As the story goes, one evening, a St. John’s hotel kitchen ran [...]]]></description>
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