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	<title>Smoking Foods &#187; OffalEater&amp;#39s</title>
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	<description>Create your own smokin meats</description>
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		<title>The Offal-Eater&#039;s Handbook: Untangling the Myths of Organ Meats</title>
		<link>http://smokingfoods.dyi.sytes.net/index.php/2015/06/17/the-offal-eaters-handbook-untangling-the-myths-of-organ-meats/</link>
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		<pubDate>Wed, 17 Jun 2015 04:23:23 +0000</pubDate>
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				<category><![CDATA[Smoking Fish]]></category>
		<category><![CDATA[Handbook]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Myths]]></category>
		<category><![CDATA[OffalEater&#39s]]></category>
		<category><![CDATA[Organ]]></category>
		<category><![CDATA[Untangling]]></category>

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		<description><![CDATA[The Offal-Eater&#39;s Handbook: Untangling the Myths of Organ Meats Gizzard — The gizzard is a type of stomach, often one of several in birds, fish, worms, and dinosaurs. &#8230;. It can be pickled or smoked, but when boiled produces animal gelatin of the type used to glue headcheese together, or to form a stock for &#8230; <a href="http://smokingfoods.dyi.sytes.net/index.php/2015/06/17/the-offal-eaters-handbook-untangling-the-myths-of-organ-meats/" class="more-link">Continue reading <span class="screen-reader-text">The Offal-Eater&#039;s Handbook: Untangling the Myths of Organ Meats</span></a>]]></description>
				<content:encoded><![CDATA[<p><strong>The Offal-Eater&#39;s Handbook: Untangling the Myths of Organ Meats</strong><br />
Gizzard — The gizzard is a type of stomach, often one of several in birds, fish, worms, and dinosaurs. &#8230;. It can be pickled or smoked, but when boiled produces animal gelatin of the type used to glue headcheese together, or to form a stock for ramen &#8230;<br />
<i>Read more on <a rel="nofollow" href="http://www.eater.com/2015/6/16/8786663/offal-organ-meat-handbook-cuts-sweetbreads-tripe-gizzard">Eater</a><br/><br/></i></p>
<p><strong>Take a Look Inside DGS Delicatessen&#39;s New Mosaic District Location</strong><br />
Familiar—though better than average—deli items like thick-cut pastrami and corned beef, house-smoked fish, and matzo ball soup have been joined by seasonal plates such as grilled local lamb with white beans and fig vinaigrette. The new eatery is &#8230;<br />
<i>Read more on <a rel="nofollow" href="http://www.washingtonian.com/blogs/bestbites/food-restaurant-news/take-a-look-inside-dgs-delicatessens-new-mosaic-district-location.php">Washingtonian.com (blog)</a><br/><br/></i></p>
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