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	<title>Comments on: DIY Chorizo</title>
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		<title>By: Cowboy Cornmeal Omelets &#124; Enjoy :: Fun Family Foods</title>
		<link>http://cowgirlchef.com/2009/06/10/diy-chorizo/comment-page-1/#comment-367</link>
		<dc:creator>Cowboy Cornmeal Omelets &#124; Enjoy :: Fun Family Foods</dc:creator>
		<pubDate>Sat, 09 Jan 2010 03:55:47 +0000</pubDate>
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		<description>[...] Cowgirl Homemade Chorizo: If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link. [...]</description>
		<content:encoded><![CDATA[<p>[...] Cowgirl Homemade Chorizo: If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link. [...]</p>
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		<title>By: Beans &#38; Taters, Gascon-Style and Cowgirl-Style</title>
		<link>http://cowgirlchef.com/2009/06/10/diy-chorizo/comment-page-1/#comment-256</link>
		<dc:creator>Beans &#38; Taters, Gascon-Style and Cowgirl-Style</dc:creator>
		<pubDate>Sat, 24 Oct 2009 05:21:01 +0000</pubDate>
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		<description>[...] 8 oz. chorizo [...]</description>
		<content:encoded><![CDATA[<p>[...] 8 oz. chorizo [...]</p>
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		<title>By: Cornmeal Batter Cakes</title>
		<link>http://cowgirlchef.com/2009/06/10/diy-chorizo/comment-page-1/#comment-249</link>
		<dc:creator>Cornmeal Batter Cakes</dc:creator>
		<pubDate>Wed, 21 Oct 2009 16:04:17 +0000</pubDate>
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		<description>[...] to put my own cowgirl twist on these by adding some chipotle crème fraiche, a bit of my homemade chorizo, some red bell pepper, and a bit of [...]</description>
		<content:encoded><![CDATA[<p>[...] to put my own cowgirl twist on these by adding some chipotle crème fraiche, a bit of my homemade chorizo, some red bell pepper, and a bit of [...]</p>
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