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	<title>Live To Feast &#187; Sous Vide</title>
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	<description>Life is Short. Wrap it in Bacon.</description>
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		<title>Scraps</title>
		<link>http://livetofeast.com/2010/05/26/scraps/</link>
		<comments>http://livetofeast.com/2010/05/26/scraps/#comments</comments>
		<pubDate>Wed, 26 May 2010 04:25:09 +0000</pubDate>
		<dc:creator>LTF</dc:creator>
				<category><![CDATA[Atlanta Dining]]></category>
		<category><![CDATA[Scraps]]></category>
		<category><![CDATA[Atlanta]]></category>
		<category><![CDATA[Craftbar]]></category>
		<category><![CDATA[Floataway Cafe]]></category>
		<category><![CDATA[Food Porn]]></category>
		<category><![CDATA[Leon's Full Service]]></category>
		<category><![CDATA[Parish]]></category>
		<category><![CDATA[Sous Vide]]></category>
		<category><![CDATA[The Kind Pie]]></category>

		<guid isPermaLink="false">http://livetofeast.com/?p=902</guid>
		<description><![CDATA[Despite what my infrequent posting would suggest, I do actually eat well more than once a week.
The reasons that these meals often fall to the wayside varies. Sometimes the entire experience isn’t worth a whole post, I don’t get enough pictures to write about it, or life gets in the way and too much time [...]


No related posts.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Review: Restaurant Eugene</title>
		<link>http://livetofeast.com/2010/05/13/review-restaurant-eugene/</link>
		<comments>http://livetofeast.com/2010/05/13/review-restaurant-eugene/#comments</comments>
		<pubDate>Fri, 14 May 2010 00:46:20 +0000</pubDate>
		<dc:creator>LTF</dc:creator>
				<category><![CDATA[Atlanta Dining]]></category>
		<category><![CDATA[Atlanta]]></category>
		<category><![CDATA[Buckhead]]></category>
		<category><![CDATA[Eating out]]></category>
		<category><![CDATA[Foie Gras]]></category>
		<category><![CDATA[Holeman and Finch]]></category>
		<category><![CDATA[Linton Hopkins]]></category>
		<category><![CDATA[Restaurant Eugene]]></category>
		<category><![CDATA[Sous Vide]]></category>

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Without question, this has been the most difficult review that I’ve ever written. It is the single biggest reason why I have not posted anything in 2 weeks.
It is no coincidence that almost 90% of my reviews are overwhelmingly positive, and it isn’t because I love everything I eat. I don’t. In fact, I have [...]


No related posts.]]></description>
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		<slash:comments>8</slash:comments>
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		<title>[Under Pressure] Recipe: Ham and Mackerel Sous Vide Sandwich w/ caper vinaigrette and lemon confit</title>
		<link>http://livetofeast.com/2010/03/03/under-pressure-recipe-ham-and-mackerel-sous-vide-sandwich-w-caper-vinaigrette-and-lemon-confit/</link>
		<comments>http://livetofeast.com/2010/03/03/under-pressure-recipe-ham-and-mackerel-sous-vide-sandwich-w-caper-vinaigrette-and-lemon-confit/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 06:17:24 +0000</pubDate>
		<dc:creator>LTF</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sous Vide]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sunday Feasts]]></category>
		<category><![CDATA[Thomas Keller]]></category>
		<category><![CDATA[Under Pressure]]></category>

		<guid isPermaLink="false">http://livetofeast.com/?p=682</guid>
		<description><![CDATA[
     It’s no secret that sous vide and proteins were made for each other. However, the relationship between sous vide and fish is something special.
     I don’t cook fish very often. Out of the 6-8 people I’m usually cooking for, at least 1 of them either isn’t in the mood for it or isn’t that [...]


No related posts.]]></description>
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		<slash:comments>6</slash:comments>
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		<title>[Sous Vide] Recipe: Bacon Fat Poached Pork Tenderloin</title>
		<link>http://livetofeast.com/2010/02/10/sous-vide-recipe-bacon-fat-poached-pork-tenderloin/</link>
		<comments>http://livetofeast.com/2010/02/10/sous-vide-recipe-bacon-fat-poached-pork-tenderloin/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 06:47:55 +0000</pubDate>
		<dc:creator>LTF</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sous Vide]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bacon Fat]]></category>
		<category><![CDATA[Meat-tastic]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Pork Tenderloin]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sunday Feasts]]></category>

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		<description><![CDATA[
Though you wouldn’t be able to tell by my posts, I have been sous vide’ing almost every piece of meat that I have cooked since putting my rig together. Most of my friends thought I was either crazy or just nerding-out when I first told them of my plans to make a water oven. They all [...]


No related posts.]]></description>
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		<slash:comments>9</slash:comments>
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		<title>(Sweet Jesus, I made a Sous Vide machine!) Sous Vide Ribeye w/ Foie Gras Truffle Sauce</title>
		<link>http://livetofeast.com/2010/01/11/sweet-jesus-i-made-a-sous-vide-machine-sous-vide-ribeye-w-foie-gras-truffle-sauce/</link>
		<comments>http://livetofeast.com/2010/01/11/sweet-jesus-i-made-a-sous-vide-machine-sous-vide-ribeye-w-foie-gras-truffle-sauce/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 05:51:05 +0000</pubDate>
		<dc:creator>LTF</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sous Vide]]></category>
		<category><![CDATA[Foie Gras]]></category>
		<category><![CDATA[Steaks]]></category>
		<category><![CDATA[Wagyu]]></category>

		<guid isPermaLink="false">http://livetofeast.com/?p=528</guid>
		<description><![CDATA[
I have always been a bit of a gadget nerd. Well, you could probably argue that I have been an all-over nerd this whole time and that an appreciation of cool gadgetry is just part of the package. Either way, my love of new nerd-toys has definitely extended into my kitchen.
As soon as I learned [...]


No related posts.]]></description>
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		<slash:comments>10</slash:comments>
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