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	<title>Comments on: Salted Caramels</title>
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	<description>Exploring the world of gourmet salt</description>
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		<title>By: Lizzy</title>
		<link>http://www.saltnews.com/2007/10/salted-caramels/comment-page-1/#comment-271</link>
		<dc:creator>Lizzy</dc:creator>
		<pubDate>Tue, 04 Dec 2007 21:34:09 +0000</pubDate>
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		<description>I just had a salted caramel at Pix Patisserie a couple of weeks ago and I loved it.  I don&#039;t know what kind of salt they use there, but after reading this, I want to try making them and try all those different kinds of salt.</description>
		<content:encoded><![CDATA[<p>I just had a salted caramel at Pix Patisserie a couple of weeks ago and I loved it.  I don&#8217;t know what kind of salt they use there, but after reading this, I want to try making them and try all those different kinds of salt.</p>
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		<title>By: McAuliflower</title>
		<link>http://www.saltnews.com/2007/10/salted-caramels/comment-page-1/#comment-9</link>
		<dc:creator>McAuliflower</dc:creator>
		<pubDate>Sun, 28 Oct 2007 01:40:48 +0000</pubDate>
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		<description>I&#039;d love to see this done as a blind tasting.  I wonder if the Turkish Black Pyramid came across as more pleasing simply because it has more of a visual impact?</description>
		<content:encoded><![CDATA[<p>I&#8217;d love to see this done as a blind tasting.  I wonder if the Turkish Black Pyramid came across as more pleasing simply because it has more of a visual impact?</p>
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