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    <category-id>391</category-id>
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      <category parent_id="355" id="388">Chili, Soups &amp; Stews</category>
      <category parent_id="388" id="391">Stews</category>
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    <created-at>Wed, 08 Jul 2009 12:17:13 -0700</created-at>
    <filename>/system/videos/5/41/47/20/204741.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, food, drink, Chili</tags>
    <title>How To Make Ratatouille</title>
    <description>
      <![CDATA[Despite the popularity of the movie of the same name, ratatouille neither contains, nor has ever been made by, rats. It is, however, a popular showcase for garden fresh summer vegetables.]]>
    </description>
    <permalink>http://www.howcast.com/videos/204741-How-To-Make-Ratatouille</permalink>
    <edit-url>http://www.howcast.com/videos/204741-How-To-Make-Ratatouille/edit</edit-url>
    <state>approved</state>
    <duration>166</duration>
    <width>1920</width>
    <height>1080</height>
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    <rating>8</rating>
    <username>LinneaRose</username>
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    <views>1278</views>
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    <ingredients>
      <ingredient>
        <![CDATA[A large skillet]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 large onion, chopped]]>
      </ingredient>
      <ingredient>
        <![CDATA[3 cloves garlic, minced]]>
      </ingredient>
      <ingredient>
        <![CDATA[5 tbsp. olive oil]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 eggplant, peeled and diced into 1/2&quot; cubes]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 large zucchini, diced]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 c. Crimini or button mushrooms, sliced]]>
      </ingredient>
      <ingredient>
        <![CDATA[4 to 6 ripe plum tomatoes, diced]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tbsp. fresh oregano]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tbsp. fresh thyme leaves]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/4 c. fresh basil]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/2 tsp. fennel seeds]]>
      </ingredient>
      <ingredient>
        <![CDATA[Salt and pepper to taste]]>
      </ingredient>
      <ingredient>
        <![CDATA[A bottle of rosé wine]]>
      </ingredient>
      <ingredient>
        <![CDATA[A baguette]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>77294</id>
        <position>0</position>
        <timemarker>56</timemarker>
        <type>Step</type>
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        <title>Heat oil</title>
        <textile-text>
          <![CDATA[Place the skillet on medium low heat and add two tablespoons olive oil.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place the skillet on medium low heat and add two tablespoons olive oil.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77295</id>
        <position>1</position>
        <timemarker>63</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/204741/63.jpg</thumbnail-url>
        <title>Cook onions and garlic</title>
        <textile-text>
          <![CDATA[Add the onions and cook over low heat for about two minutes. Stir the onions, add the garlic, and continue cooking until onions are soft and translucent, another minute or two.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add the onions and cook over low heat for about two minutes. Stir the onions, add the garlic, and continue cooking until onions are soft and translucent, another minute or two.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77296</id>
        <position>2</position>
        <timemarker>76</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/204741/76.jpg</thumbnail-url>
        <title>Cook eggplant</title>
        <textile-text>
          <![CDATA[Add two more tablespoons of olive oil to the pan and turn the heat to medium. Add the chopped eggplant and continue cooking, stirring occasionally, until the eggplant is soft, about six to eight minutes. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add two more tablespoons of olive oil to the pan and turn the heat to medium. Add the chopped eggplant and continue cooking, stirring occasionally, until the eggplant is soft, about six to eight minutes.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77297</id>
        <position>3</position>
        <timemarker>89</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Lightly salting the eggplant before you add it to the pan is believed by some to help reduce bitterness. But if you do this, remember not to over-salt later.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Lightly salting the eggplant before you add it to the pan is believed by some to help reduce bitterness. But if you do this, remember not to over-salt later.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77298</id>
        <position>4</position>
        <timemarker>100</timemarker>
        <type>Step</type>
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        <title>Cook zucchini and mushrooms</title>
        <textile-text>
          <![CDATA[Add another tablespoon of olive oil to the pan and stir in the zucchini and mushrooms. Continue cooking, stirring occasionally, for another five to seven minutes. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add another tablespoon of olive oil to the pan and stir in the zucchini and mushrooms. Continue cooking, stirring occasionally, for another five to seven minutes.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77299</id>
        <position>5</position>
        <timemarker>111</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[If the mushrooms give off a lot of liquid, continue cooking them until most of the moisture evaporates.]]>
        </textile-text>
        <text>
          <![CDATA[<p>If the mushrooms give off a lot of liquid, continue cooking them until most of the moisture evaporates.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77300</id>
        <position>6</position>
        <timemarker>119</timemarker>
        <type>Step</type>
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        <title>Add tomatoes and spices</title>
        <textile-text>
          <![CDATA[Add the chopped tomatoes, oregano, thyme, and fennel seeds and continue to simmer gently, stirring occasionally, until the entire mixture is tender.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add the chopped tomatoes, oregano, thyme, and fennel seeds and continue to simmer gently, stirring occasionally, until the entire mixture is tender.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77301</id>
        <position>7</position>
        <timemarker>130</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/204741/130.jpg</thumbnail-url>
        <title>Season salt, pepper, and basil</title>
        <textile-text>
          <![CDATA[Season with salt and pepper generously, and stir in the fresh basil leaves. Cook for another minute or so until the basil is very fragrant. Adjust the seasoning until it’s to your taste. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Season with salt and pepper generously, and stir in the fresh basil leaves. Cook for another minute or so until the basil is very fragrant. Adjust the seasoning until it’s to your taste.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77302</id>
        <position>8</position>
        <timemarker>145</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/204741/145.jpg</thumbnail-url>
        <title>Serve</title>
        <textile-text>
          <![CDATA[Serve as a side dish or as a main dish along with a chilled rosé and a crusty baguette and voila you have the makings of a perfect French provincial meal. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Serve as a side dish or as a main dish along with a chilled rosé and a crusty baguette and voila you have the makings of a perfect French provincial meal.</p>]]>
        </text>
      </marker>
      <marker>
        <id>77303</id>
        <position>9</position>
        <timemarker>157</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[The name “ratatouille” comes from the French word _touiller_, meaning “to stir.”  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>The name “ratatouille” comes from the French word <em>touiller</em>, meaning “to stir.”</p>]]>
        </text>
      </marker>
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          <![CDATA[Why spend money on store-bought tonic water when you can have fun at home doing it yourself for a fraction of the cost? ]]>
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          <![CDATA[There's nothing in the average commercial sports drink that you can't mix together for your own, far less expensive and healthier version. Check out this easy recipe. ]]>
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        <username>MichaelRWay</username>
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          <![CDATA[Whether you need a full pot of rocket fuel before the birds start chirping or just like a few sips of decaf with your dessert, knowing how to make coffee is an indispensable—and simple—skill.
]]>
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          <![CDATA[Spending too much money on those expensive coffee concoctions? Get your fix at home for a fraction of the price.]]>
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        <username>agengida</username>
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          <![CDATA[No coffeehouse or cappuccino maker in sight? Whip up a tasty instant version with a little ingenuity and some common ingredients.]]>
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