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	<title>Guilty Carnivore &#187; Bizarrely Compulsive Fascinations with Meat</title>
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	<description>Our Long National Nightmare Of Peace And Prosperity Is Finally Over</description>
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		<title>It&#8217;s difficult to eat reverse spherical food family style</title>
		<link>http://guiltycarnivore.com/2011/07/26/its-difficult-to-eat-reverse-spherical-food-family-style/</link>
		<comments>http://guiltycarnivore.com/2011/07/26/its-difficult-to-eat-reverse-spherical-food-family-style/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 17:46:21 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Bizarrely Compulsive Fascinations with Meat]]></category>
		<category><![CDATA[Culture]]></category>

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		<description><![CDATA[Alton Brown: Molecular gastronomy won’t replace cooking basics (Restaurant News) “My worry about molecular gastronomy, especially with young cooks, is that they will try to use it to replace knowing how to cook food,” Brown said during his presentation. “Show me you can cook a chicken breast properly. Show me you can cook a carrot [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>F.U.D.</title>
		<link>http://guiltycarnivore.com/2010/03/12/f-u-d/</link>
		<comments>http://guiltycarnivore.com/2010/03/12/f-u-d/#comments</comments>
		<pubDate>Sat, 13 Mar 2010 03:44:48 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Bizarrely Compulsive Fascinations with Meat]]></category>

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		<description><![CDATA[Not really the kind of branding you want from a commercially produced emulsified forcemeat.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Set it and forget it</title>
		<link>http://guiltycarnivore.com/2009/09/25/set-it-and-forget-it-2/</link>
		<comments>http://guiltycarnivore.com/2009/09/25/set-it-and-forget-it-2/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 20:05:57 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Bizarrely Compulsive Fascinations with Meat]]></category>
		<category><![CDATA[Dreaming of Meat]]></category>
		<category><![CDATA[Meat is Murder (Barbarism Begins At Home)]]></category>

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		<description><![CDATA[Cocoon Cooker Grows Meat and Fish from Heated Animal Cells. (Fast Company) Here&#8217;s a food-related invention that is even weirder than the notorious Beanzawave: The Cocoon, a concept cooker that grows meat and fish from heated animal cells in a process that looks disturbingly similar to magic animal growing capsules. Designed by Richard Hederstierna of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>100&#215;100</title>
		<link>http://guiltycarnivore.com/2007/07/20/100x100/</link>
		<comments>http://guiltycarnivore.com/2007/07/20/100x100/#comments</comments>
		<pubDate>Fri, 20 Jul 2007 18:11:46 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Bizarrely Compulsive Fascinations with Meat]]></category>

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		<description><![CDATA[I&#8217;m not sure how I missed this, but these crazy fuckers went a hundred squared at In-N-Out a while back. So, so wrong. Yet…mystical.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Chestnut reprazents in OR</title>
		<link>http://guiltycarnivore.com/2007/07/16/chestnut-reprazents-in-or/</link>
		<comments>http://guiltycarnivore.com/2007/07/16/chestnut-reprazents-in-or/#comments</comments>
		<pubDate>Mon, 16 Jul 2007 17:11:24 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Bizarrely Compulsive Fascinations with Meat]]></category>

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		<description><![CDATA[That&#8217;s 2/3 of a pound of pork every minute. (The Oregonian) With his face and hands slathered in barbecue sauce and a stack of bare pork ribs sitting vanquished in front of him Sunday afternoon, Joey &#8220;Jaws&#8221; Chestnut showed why he is the world&#8217;s top competitive eater. Ten days after devouring a world-record 66 hot [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>The excitement is palpable</title>
		<link>http://guiltycarnivore.com/2007/07/03/the-excitement-is-palpable/</link>
		<comments>http://guiltycarnivore.com/2007/07/03/the-excitement-is-palpable/#comments</comments>
		<pubDate>Wed, 04 Jul 2007 05:46:54 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Bizarrely Compulsive Fascinations with Meat]]></category>

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		<description><![CDATA[Will Kobayashi suffer lockjaw meltdown in his quest for six straight titles? Will young upstart Joey Chestnut recapture lost American glory? Or will a slim, dark horse chanteuse — who goes by the name of Sonja — upstage the men on this day of our country&#8217;s glorious independence? Does anybody know what I&#8217;m talking about?]]></description>
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		<slash:comments>3</slash:comments>
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		<title>The delicious Mr. Ed</title>
		<link>http://guiltycarnivore.com/2007/05/06/the-delicious-mr-ed-2/</link>
		<comments>http://guiltycarnivore.com/2007/05/06/the-delicious-mr-ed-2/#comments</comments>
		<pubDate>Sun, 06 May 2007 18:20:43 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Bizarrely Compulsive Fascinations with Meat]]></category>

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		<description><![CDATA[We should eat horse meat, says TV chef Ramsay. Gordon Ramsay is to shatter the last taboo of English cuisine by urging the public to eat horse meat. The controversial chef claims horse meat is tasty and nutritious and should be part of the British diet. But his call for horses, long revered as farm [...]]]></description>
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		<slash:comments>3</slash:comments>
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