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	<title>Spices &#38; Herbs &#187; Butter</title>
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		<title>Herb &#8211; French Tarragon</title>
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		<pubDate>Tue, 06 Jan 2009 04:16:00 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Medicinal]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[anise]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[french tarragon]]></category>
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		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[Wine]]></category>

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		<description><![CDATA[Tarragon, an anise scented herb, comes in two varieties French and Russian. When speaking of tarragon if the variety is not specified you can assume it is the French type. It has a most pleasant aroma and is a more refined delicate plant than the Russian more robust, coarser, inferior in flavor plant.]]></description>
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		<title>Steak with Green Peppercorn Sauce</title>
		<link>http://spicerequest.com/steak-with-green-peppercorn-sauce.html</link>
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		<pubDate>Sun, 15 Jun 2008 22:01:09 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Classification]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Black pepper]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cast iron]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[green peppercons]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Temperature]]></category>
		<category><![CDATA[Vegetable fats and oils]]></category>

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		<description><![CDATA[Growing up the only pepper available to us, that we could buy in the local grocery store, was ordinary ground black pepper. Thank goodness times have changes and now we have an unlimited choice of peppercorns.  The first delicious meal using green peppercorns, I ever experienced was in a restaurant just outside of Zurich, Switzerland.]]></description>
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