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    <title>Midwestern Woman - Cooking: Spices</title>
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    <description>For the Woman on the Go</description>
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    <pubDate>Fri, 29 Dec 2006 09:24:35 GMT</pubDate>

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    <title>Spice: Curry</title>
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            <category>Cooking: Spices</category>
    
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    <author>nospam@example.com (Allison Robinson)</author>
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    &lt;img width=&#039;110&#039; height=&#039;100&#039; style=&quot;float: right; border: 0px; padding-left: 10px; padding-right: 10px;&quot; src=&quot;http://www.midwesternwoman.com/serendipity/uploads/spices.serendipityThumb.JPG&quot; alt=&quot;&quot; /&gt;This month’s spice to try out: Did you know that curry is a blend of many different spices.  Here’s some different ones to try out.  &lt;br /&gt;
&lt;br /&gt;
These are great ones to start with since they have the curry flavor without being hot.  These are very mild: Tandoori, and Sweet Curry.  I use it in preparing curry vegetables.  &lt;br /&gt;
&lt;br /&gt;
These are the medium curry’s: Rogan Josh, Sate, and Balti.  Try one of these when preparing chicken and rice.&lt;br /&gt;
&lt;br /&gt;
This is considered hot and spicy, Vindaloo.  It is commonly added to Cayenne pepper and used in Pork dishes.&lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscurrypowder.html&quot; &quot; target=&quot;_blank&quot;&gt;Cooking with Curry&lt;/a&gt; 
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    <pubDate>Thu, 23 Feb 2006 22:24:21 -0600</pubDate>
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