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	<title>Kusina Maria &#187; Desserts</title>
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	<link>http://www.kusinamaria.com</link>
	<description>a Filipina's food and cooking blog</description>
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		<title>Flambe</title>
		<link>http://www.kusinamaria.com/2010/06/flambe/</link>
		<comments>http://www.kusinamaria.com/2010/06/flambe/#comments</comments>
		<pubDate>Sat, 05 Jun 2010 14:55:15 +0000</pubDate>
		<dc:creator>Ria</dc:creator>
				<category><![CDATA[Tips and Tricks]]></category>
		<category><![CDATA[cacs davao]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[flambe]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[lawrence zafra]]></category>

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		<description><![CDATA[Have you ever been to a restaurant where the chef or wait staff prepared or served your food while it is still on flame? The method of putting food with liquor on flame is called flambé. It is a French word which means &#8220;flaming&#8221; or &#8220;flamed.&#8221; This is usually done for grand events or in [...]]]></description>
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		<title>CACS Day 1: Introduction to Pastry</title>
		<link>http://www.kusinamaria.com/2009/06/cacs-day-1-introduction-to-pastry/</link>
		<comments>http://www.kusinamaria.com/2009/06/cacs-day-1-introduction-to-pastry/#comments</comments>
		<pubDate>Mon, 01 Jun 2009 08:29:36 +0000</pubDate>
		<dc:creator>Ria</dc:creator>
				<category><![CDATA[CACS]]></category>
		<category><![CDATA[agnes borromeo]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[creme caramel]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[crepes samurai]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[savory crepes]]></category>
		<category><![CDATA[savory souffle]]></category>
		<category><![CDATA[souffle]]></category>

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		<description><![CDATA[Day 1 of the Certificate Program on Basic Cooking and Baking Skills at the Center for Asian Culinary Arts (CACS) Davao was a frantic but enjoyable one. It started with the distribution of uniforms, kits (with very sharp knives), and manuals. We then met with Chef Agnes Borromeo, a graduate of CACS, who briefed us [...]]]></description>
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		<title>Italian Cream Puffs</title>
		<link>http://www.kusinamaria.com/2009/05/italian-cream-puffs/</link>
		<comments>http://www.kusinamaria.com/2009/05/italian-cream-puffs/#comments</comments>
		<pubDate>Mon, 25 May 2009 10:33:44 +0000</pubDate>
		<dc:creator>Ria</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[italian cream puffs]]></category>
		<category><![CDATA[puff pastry]]></category>
		<category><![CDATA[sweets]]></category>

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		<description><![CDATA[As opening salvo for this new blog, I am sharing one of my more popular vlogs in which I learn how to bake Italian Cream Puffs. I received some comments regarding the consistency of the pastry mixture. I guess it has something to do with your kitchen/locale&#8217;s humidity and temperature. There&#8217;s also a slight boo-boo [...]]]></description>
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