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	<title>Componere Fine Catering &#187; Favorite equipment</title>
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		<title>THE BENRINER</title>
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		<pubDate>Sat, 04 Apr 2009 22:08:00 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Favorite equipment]]></category>

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		<description><![CDATA[No kitchen is complete without a Japanese Benriner mandolin. We also use more expensive stainless steel French mandolins but for a little under $30 the Benriner is a great deal. It&#8217;s great for quickly producing different size juliennes ranging from spaghetti size to french fry size. When you remove the teeth it works well for [...]]]></description>
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		<title>COOKING WITH FIRE</title>
		<link>http://www.componerefinecatering.com/cooking-with-fire</link>
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		<pubDate>Sat, 07 Mar 2009 22:27:00 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Favorite equipment]]></category>
		<category><![CDATA[Home cooking]]></category>

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		<description><![CDATA[The ancient, almost primordial techniques of spit roasting and grilling are among my favorite ways to cook, both at home and for Componere Fine Catering (especially for Wine Country events). Many Spaniards will tell you the best, most authentic paella is cooked over an open fire. It picks up a bit of smokiness and develops [...]]]></description>
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