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  <title>Howcast - TheChefsKitchen's videos</title>
  <count>74</count>
  <videos>
    <video>
      <category-id>372</category-id>
      <id>173688</id>
      <title>Chef Chef Walter Staib Makes a Shrimp and Chicken Dish Along With Lobster Fritte</title>
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      <views>71</views>
      <created-at>Mon, 20 Apr 2009 08:06:26 -0700</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Walter Staib from City Tavern in Philadelphia makes shrimp wrapped with chicken and lobster fritters.]]>
      </description>
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      <duration>92</duration>
      <filename>http://media.howcast.com/system/videos/4/88/36/17/173688.flv</filename>
      <tags>chicken, shrimp, sauce, saffron, lobster, squash</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>0</comment-count>
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    </video>
    <video>
      <category-id>372</category-id>
      <id>172173</id>
      <title>Chef Traci Anello Makes a Gluten-free Chicken Pot Pie.</title>
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      <views>117</views>
      <created-at>Mon, 13 Apr 2009 08:06:58 -0700</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Pastry Chef Traci Anello, from Anello's Pastries in Maine, makes chicken pot pie using gluten-free dough.]]>
      </description>
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      </embed>
      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/1/73/21/17/172173.flv</filename>
      <tags>chicken, pot, pie, gluten, allergy, dough</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>0</comment-count>
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      <permalink>http://www.howcast.com/videos/172173-Chef-Traci-Anello-Makes-a-Glutenfree-Chicken-Pot-Pie</permalink>
    </video>
    <video>
      <category-id>372</category-id>
      <id>169622</id>
      <title>Baker James Barrett Makes a Flourless Chocolate Cake.</title>
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      <views>169</views>
      <created-at>Mon, 06 Apr 2009 08:08:29 -0700</created-at>
      <rating>1</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[James Barrett, from Metropolitan Bakery in Philadelphia, makes a chocolate cake recipe from his cookbook.]]>
      </description>
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      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/5/22/96/16/169622.flv</filename>
      <tags>metropolitan, bake, cake, chocolate, egg, cocoa</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>1</comment-count>
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      <permalink>http://www.howcast.com/videos/169622-Baker-James-Barrett-Makes-a-Flourless-Chocolate-Cake</permalink>
    </video>
    <video>
      <category-id>372</category-id>
      <id>168305</id>
      <title>Chef Tony Clark Makes Mozzarella Polenta With Ingredients From Rosa Foods.</title>
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      <views>42</views>
      <created-at>Mon, 30 Mar 2009 08:07:20 -0700</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Tony Clark of Philadelphia makes an Italian favorite: Mozzarella Polenta.]]>
      </description>
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      </embed>
      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/4/05/83/16/168305.flv</filename>
      <tags>rissotto, italian, polenta, garlic, peppers, rosa</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>0</comment-count>
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    <video>
      <category-id>372</category-id>
      <id>165734</id>
      <title>Iron Chef Morimoto Makes Beef Tartare.</title>
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      <views>239</views>
      <created-at>Mon, 23 Mar 2009 08:06:37 -0700</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Morimoto uses his exceptional knife skills while creating beef tartare. He also uses sugar cane in a unique way..]]>
      </description>
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      </embed>
      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/2/34/57/16/165734.flv</filename>
      <tags>beef, tartare, rice, japanese, sugar, cane</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>0</comment-count>
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    <video>
      <category-id>372</category-id>
      <id>163412</id>
      <title>Chris Scarduzio Makes Sauteed Bronzino Fillet.</title>
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      <views>121</views>
      <created-at>Mon, 16 Mar 2009 08:06:04 -0700</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Chris Scarduzio, of Table 31 in Philadelphia, makes sauteed bronzino. Using many products from Rosa Foods, Chris also prepares a chick pea puree and an olive oil emulsion.]]>
      </description>
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      </embed>
      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/4/12/34/16/163412.flv</filename>
      <tags>rosa, bronzino, puree, clam, sauce, italian, marzano, tomato</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>0</comment-count>
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      <permalink>http://www.howcast.com/videos/163412-Chris-Scarduzio-Makes-Sauteed-Bronzino-Fillet</permalink>
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    <video>
      <category-id>372</category-id>
      <id>159048</id>
      <title>Jose Garces Makes a Mexican Favorite: Crab Ceviche.</title>
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      <views>36</views>
      <created-at>Mon, 09 Mar 2009 16:08:38 -0700</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Jose Garces of Philadelphia makes Crab Ceviche.]]>
      </description>
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      </embed>
      <duration>92</duration>
      <filename>http://media.howcast.com/system/videos/1/48/90/15/159048.flv</filename>
      <tags>kitchen, seafood, taco, fish, crab, ceviche</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>0</comment-count>
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      <permalink>http://www.howcast.com/videos/159048-Jose-Garces-Makes-a-Mexican-Favorite-Crab-Ceviche</permalink>
    </video>
    <video>
      <category-id>381</category-id>
      <id>155363</id>
      <title>Baker David Carmichael Makes Gluten-Free Bread.</title>
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      <views>71</views>
      <created-at>Tue, 03 Mar 2009 16:14:40 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Baker David Carmichael, from Gilt in New York City, shows us how to make Gluten-Free Bread.]]>
      </description>
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      </embed>
      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/5/63/53/15/155363.flv</filename>
      <tags>gluten, bread, dough, pastry, flour, allergy</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="381">Bread</category>
      </category-hierarchy>
      <comment-count>0</comment-count>
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      <permalink>http://www.howcast.com/videos/155363-Baker-David-Carmichael-Makes-GlutenFree-Bread</permalink>
    </video>
    <video>
      <category-id>413</category-id>
      <id>151417</id>
      <title>Chef Stephen Hopkins Makes Lobster Bisque, New England Style.</title>
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      <views>31</views>
      <created-at>Mon, 23 Feb 2009 16:05:29 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Stephen Hopkins, from the Fish House Grill in Bar Harbor Maine, makes Lobster Bisque, New England style.]]>
      </description>
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      </embed>
      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/0/17/14/15/151417.flv</filename>
      <tags>lobster, soup, bisque, grill, maine, seafood</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="410">Fish</category>
        <category parent_id="410" id="413">Shellfish</category>
      </category-hierarchy>
      <comment-count>0</comment-count>
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      <permalink>http://www.howcast.com/videos/151417-Chef-Stephen-Hopkins-Makes-Lobster-Bisque-New-England-Style</permalink>
    </video>
    <video>
      <category-id>372</category-id>
      <id>148600</id>
      <title>Chef Matt Levin Makes Japanese Pumpkin Squab.</title>
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      <views>29</views>
      <created-at>Mon, 16 Feb 2009 16:06:23 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Matt Levin of Philadelphia makes Japanese Pumpkin Squab, with a rich vegetable and wine sauce.]]>
      </description>
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      </embed>
      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/4/00/86/14/148600.flv</filename>
      <tags>pumpkin, squab, carrot, celery, onion, Herb</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
      </category-hierarchy>
      <comment-count>0</comment-count>
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      <permalink>http://www.howcast.com/videos/148600-Chef-Matt-Levin-Makes-Japanese-Pumpkin-Squab</permalink>
    </video>
    <video>
      <category-id>372</category-id>
      <id>143727</id>
      <title>Chef Steve Corry Makes a Stuffed Chicken in a New Way...with the Chicken Outside</title>
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      <views>34</views>
      <created-at>Mon, 09 Feb 2009 16:11:31 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Steve Corry, restaurant 555 in Portland Maine, makes stuffed chicken in an unusual way. He puts the chicken outside of the stuffing.]]>
      </description>
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      <duration>91</duration>
      <filename>http://media.howcast.com/system/videos/3/27/37/14/143727.flv</filename>
      <tags>chicken, potato, foie, gras, prunes, brioche, Stuffing</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="372">General Cooking</category>
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      <comment-count>0</comment-count>
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    </video>
    <video>
      <category-id>412</category-id>
      <id>133812</id>
      <title>Chef Roberto Donna Makes Swordfish Based on Traditions From His Native Italy.</title>
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      <views>56</views>
      <created-at>Mon, 02 Feb 2009 16:05:11 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Roberto Donna, of Washington, DC, makes swordfish based on traditional Italian cuisine. He incorporates the flavors of both northern and southern Italy.]]>
      </description>
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      </embed>
      <duration>92</duration>
      <filename>http://media.howcast.com/system/videos/0/12/38/13/133812.flv</filename>
      <tags>Sicilian, Italy, pasta, dough, egg, seafood, Swordfish</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="410">Fish</category>
        <category parent_id="410" id="412">Finfish</category>
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      <comment-count>0</comment-count>
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    <video>
      <category-id>390</category-id>
      <id>127392</id>
      <title>Chef Ellen Yin Makes Tropical Fruit Gazpacho.</title>
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      <views>34</views>
      <created-at>Mon, 26 Jan 2009 16:07:04 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit.]]>
      </description>
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      <duration>92</duration>
      <filename>http://media.howcast.com/system/videos/6/92/73/12/127392.flv</filename>
      <tags>grape, wrap, asian, spring, fruit, Gazpacho</tags>
      <category-hierarchy>
        <category id="355">Food &amp; Drink</category>
        <category parent_id="355" id="388">Chili, Soups &amp; Stews</category>
        <category parent_id="388" id="390">Soups</category>
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      <comment-count>0</comment-count>
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    <video>
      <category-id>1711</category-id>
      <id>127391</id>
      <title>Chef Brant Dadaleares Makes Panna Cotta.</title>
      <type nil="true"></type>
      <views>28</views>
      <created-at>Mon, 26 Jan 2009 16:07:03 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Brant Dadaleares, from Fore Street restaurant in Portland Maine, makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta.]]>
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      <tags>dessert, chocolate, caramel, goat, cheese, Panna, Cotta</tags>
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      <category-id>412</category-id>
      <id>125031</id>
      <title>Chef Ellen Yin Makes a Black Bass Wrapped in a Grape Leaf and a Tropical Fruit G</title>
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      <views>12</views>
      <created-at>Wed, 21 Jan 2009 12:06:16 -0800</created-at>
      <rating>0</rating>
      <username>TheChefsKitchen</username>
      <description>
        <![CDATA[Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit.]]>
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      <tags>grape, wrap, asian, spring, fruit, Gazpacho</tags>
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        <category parent_id="355" id="410">Fish</category>
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