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	<title>Comments on: There&#8217;s Always Room for Gel&#8230;</title>
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	<link>http://www.saltshaker.net/20070526/theres-always-room-for-gel</link>
	<description>Casting a little flavor (and a few aspersions) on the world of food, drink, and life</description>
	<pubDate>Fri, 04 Jul 2008 22:56:28 +0000</pubDate>
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		<title>By: SaltShaker &#187; Blog Archive &#187; Smoke and Mirrors</title>
		<link>http://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-51701</link>
		<dc:creator>SaltShaker &#187; Blog Archive &#187; Smoke and Mirrors</dc:creator>
		<pubDate>Wed, 20 Jun 2007 14:55:54 +0000</pubDate>
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		<description>[...] mix of liquid smoke and oyster water, done using the whole alginate and calcium chloride techniqute I talked about a few classes ago. You end up with this sort of milky colored sphere, which gets enhanced by dusting it with a little [...]</description>
		<content:encoded><![CDATA[<p>[...] mix of liquid smoke and oyster water, done using the whole alginate and calcium chloride techniqute I talked about a few classes ago. You end up with this sort of milky colored sphere, which gets enhanced by dusting it with a little [...]</p>
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		<title>By: dan</title>
		<link>http://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42432</link>
		<dc:creator>dan</dc:creator>
		<pubDate>Sat, 26 May 2007 18:50:32 +0000</pubDate>
		<guid isPermaLink="false">http://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42432</guid>
		<description>It's an introductory class - demos only, we don't get to participate. Conducted in Spanish at the &lt;a href="http://www.iag.com.ar" target="_blank" rel="nofollow"&gt;&lt;em&gt;Instituto Argentino de Gastronom&#237;a&lt;/em&gt;&lt;/a&gt;, at their continuing education building at Montevideo 968. It's an eight session class, once a week for three hours, cost is a little steep, especially for a demo class, but they have the advantage of being, apparently, the only cooking school around, possibly in South America, that's offering this program - it runs 640 pesos for the eight sessions.</description>
		<content:encoded><![CDATA[<p>It&#8217;s an introductory class - demos only, we don&#8217;t get to participate. Conducted in Spanish at the <a href="http://www.iag.com.ar" target="_blank" rel="nofollow"><em>Instituto Argentino de Gastronom&iacute;a</em></a>, at their continuing education building at Montevideo 968. It&#8217;s an eight session class, once a week for three hours, cost is a little steep, especially for a demo class, but they have the advantage of being, apparently, the only cooking school around, possibly in South America, that&#8217;s offering this program - it runs 640 pesos for the eight sessions.</p>
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	<item>
		<title>By: julietagb</title>
		<link>http://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42427</link>
		<dc:creator>julietagb</dc:creator>
		<pubDate>Sat, 26 May 2007 17:44:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.saltshaker.net/20070526/theres-always-room-for-gel#comment-42427</guid>
		<description>Dan, 
I want to know everything about these classes: who, where, how much, etc
IÂ´m really interested in working with such gels.
Thanx</description>
		<content:encoded><![CDATA[<p>Dan,<br />
I want to know everything about these classes: who, where, how much, etc<br />
IÂ´m really interested in working with such gels.<br />
Thanx</p>
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