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	<title>140 Food &#187; United States</title>
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		<title>Tacos &#8211; Authentic Mexican Tacos &amp; Guacamole</title>
		<link>http://140food.com/http:/140food.com/archives/56</link>
		<comments>http://140food.com/http:/140food.com/archives/56#comments</comments>
		<pubDate>Sat, 23 May 2009 16:08:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cooking Video]]></category>
		<category><![CDATA[Agustín Gaytán]]></category>
		<category><![CDATA[anthropologist and maize historian]]></category>
		<category><![CDATA[Arte]]></category>
		<category><![CDATA[Arte Salon Holdings  Inc.]]></category>
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		<category><![CDATA[British Columbia]]></category>
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		<category><![CDATA[chef]]></category>
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		<category><![CDATA[Hernán Cortés New]]></category>
		<category><![CDATA[Keyword dog food food delivery food processor]]></category>
		<category><![CDATA[little wild cob]]></category>
		<category><![CDATA[Mexico]]></category>
		<category><![CDATA[Puebla]]></category>
		<category><![CDATA[Puebla Mexico]]></category>
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		<category><![CDATA[Spain]]></category>
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		<category><![CDATA[V of Spain]]></category>

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		<description><![CDATA[FROM&#160;The Jasmine Cooking Show


 The mainstay of the Mexican diet was, and still is, the tortilla, made from corn. The tradition continues today with little change. The kernels are cooked with lime to remove the husk and then ground on a stone slab with a grinding stone. The dough is formed into little round balls [...]]]></description>
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		<title>Sriracha &#8211; Red Rooster Is The Bomb</title>
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		<comments>http://140food.com/http:/140food.com/archives/29#comments</comments>
		<pubDate>Fri, 22 May 2009 00:54:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Hong Kong]]></category>
		<category><![CDATA[Huy Fong Foods]]></category>
		<category><![CDATA[Los Angeles]]></category>
		<category><![CDATA[New York City]]></category>
		<category><![CDATA[San Gabriel Valley]]></category>
		<category><![CDATA[Sriracha]]></category>
		<category><![CDATA[United States]]></category>
		<category><![CDATA[Vietnam]]></category>

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		<description><![CDATA[
AFTER-HOURS calls to Huy Fong Foods, here in the suburbs of the San Gabriel Valley east of Los Angeles, are intercepted by an answering machine. One recent day, 14 messages were blinking when Donna Lam, the operations manager, hit “play.”
A woman told of smearing Huy Fong’s flagship product, Tuong Ot Sriracha (Sriracha Chili Sauce), on [...]]]></description>
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		<title>Man vs. Food &#8211; Mother&#8217;s Restaurant</title>
		<link>http://140food.com/http:/140food.com/archives/5</link>
		<comments>http://140food.com/http:/140food.com/archives/5#comments</comments>
		<pubDate>Tue, 19 May 2009 02:54:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Mary]]></category>
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		<category><![CDATA[World War II]]></category>

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		<description><![CDATA[


Mother&#8217;s Restaurant opened its doors in 1938 on Poydras Street&#8217;s &#8220;Restaurant Row,&#8221; situated between a thriving waterfront and the courthouse. Owners Simon and Mary (Mother) Landry and his large family cooked up po&#8217; boys for lines of longshoremen and laborers, newspapermen and attorneys.
During and after World War II, Mother&#8217;s became a local hang-out for &#8220;the [...]]]></description>
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