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	<title>Comments on: Sushi At Home</title>
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	<link>http://blogs.smithsonianmag.com/food/2010/01/sushi-at-home/</link>
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		<title>By: Home Chef Enthusiast &#124; Personal Chef Atlanta</title>
		<link>http://blogs.smithsonianmag.com/food/2010/01/sushi-at-home/comment-page-1/#comment-3695</link>
		<dc:creator>Home Chef Enthusiast &#124; Personal Chef Atlanta</dc:creator>
		<pubDate>Fri, 10 Dec 2010 03:52:14 +0000</pubDate>
		<guid isPermaLink="false">http://blogs.smithsonianmag.com/food/?p=4250#comment-3695</guid>
		<description>[...] Sushi At Home &#124; Food &amp; Think [...]</description>
		<content:encoded><![CDATA[<p>[...] Sushi At Home | Food &amp; Think [...]</p>
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		<title>By: Can Wasabi Save Lives? &#124; Food &#38; Think</title>
		<link>http://blogs.smithsonianmag.com/food/2010/01/sushi-at-home/comment-page-1/#comment-1560</link>
		<dc:creator>Can Wasabi Save Lives? &#124; Food &#38; Think</dc:creator>
		<pubDate>Thu, 21 Jan 2010 16:02:36 +0000</pubDate>
		<guid isPermaLink="false">http://blogs.smithsonianmag.com/food/?p=4250#comment-1560</guid>
		<description>[...] few weeks ago, I wrote about making sushi at home and mentioned that I was upset when all I could find at the grocery store was imitation wasabi. I [...]</description>
		<content:encoded><![CDATA[<p>[...] few weeks ago, I wrote about making sushi at home and mentioned that I was upset when all I could find at the grocery store was imitation wasabi. I [...]</p>
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		<title>By: Tinky</title>
		<link>http://blogs.smithsonianmag.com/food/2010/01/sushi-at-home/comment-page-1/#comment-1488</link>
		<dc:creator>Tinky</dc:creator>
		<pubDate>Sat, 09 Jan 2010 15:21:16 +0000</pubDate>
		<guid isPermaLink="false">http://blogs.smithsonianmag.com/food/?p=4250#comment-1488</guid>
		<description>You have more patience--and more skill at food presentation--than I do! Your sushi looks (looks?) gorgeous. Thanks for the tips.........</description>
		<content:encoded><![CDATA[<p>You have more patience&#8211;and more skill at food presentation&#8211;than I do! Your sushi looks (looks?) gorgeous. Thanks for the tips&#8230;&#8230;&#8230;</p>
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		<title>By: WilliamB</title>
		<link>http://blogs.smithsonianmag.com/food/2010/01/sushi-at-home/comment-page-1/#comment-1476</link>
		<dc:creator>WilliamB</dc:creator>
		<pubDate>Thu, 07 Jan 2010 21:12:21 +0000</pubDate>
		<guid isPermaLink="false">http://blogs.smithsonianmag.com/food/?p=4250#comment-1476</guid>
		<description>Now I want sushi for dinner!

There&#039;s a gadget called a flame tamer (that&#039;s what we called it anyway) you can use to moderate your overactive flame.  The actual gadget is two pieces of peformated metal with some space between.  Absent that gadget you can make a circle of crumpled tin foil, put the circle on your burner, put the pot on the circle.</description>
		<content:encoded><![CDATA[<p>Now I want sushi for dinner!</p>
<p>There&#8217;s a gadget called a flame tamer (that&#8217;s what we called it anyway) you can use to moderate your overactive flame.  The actual gadget is two pieces of peformated metal with some space between.  Absent that gadget you can make a circle of crumpled tin foil, put the circle on your burner, put the pot on the circle.</p>
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