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	<title>Comments on: Ham Terrine</title>
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	<link>http://momofukufor2.com/2010/02/ham-terrine/</link>
	<description>Documenting my attempt at cooking (and eating!) every recipe in the Momofuku cookbook. Updated daily!</description>
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		<title>By: Gabe Ortiz</title>
		<link>http://momofukufor2.com/2010/02/ham-terrine/comment-page-1/#comment-3041</link>
		<dc:creator>Gabe Ortiz</dc:creator>
		<pubDate>Fri, 28 May 2010 02:28:55 +0000</pubDate>
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		<description>It&#039;s delicious!</description>
		<content:encoded><![CDATA[<p>It&#8217;s delicious!</p>
]]></content:encoded>
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		<title>By: steph</title>
		<link>http://momofukufor2.com/2010/02/ham-terrine/comment-page-1/#comment-3038</link>
		<dc:creator>steph</dc:creator>
		<pubDate>Fri, 28 May 2010 02:27:49 +0000</pubDate>
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		<description>Thanks for the tips. I&#039;m glad your terrine turned out! Aren&#039;t the flavours awesome?</description>
		<content:encoded><![CDATA[<p>Thanks for the tips. I&#8217;m glad your terrine turned out! Aren&#8217;t the flavours awesome?</p>
]]></content:encoded>
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		<title>By: Gabe Ortiz</title>
		<link>http://momofukufor2.com/2010/02/ham-terrine/comment-page-1/#comment-3020</link>
		<dc:creator>Gabe Ortiz</dc:creator>
		<pubDate>Thu, 27 May 2010 19:47:50 +0000</pubDate>
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		<description>I altered his recipe slightly, using about 2/3rds of the pink salt called for and adding an equal quantity of sea salt. I then let it cure for 3 days before cooking it. This resulted in a much better looking terrine, a deep pinkish red color. It also looks like it&#039;s a bit firmer than what you&#039;ve got here.</description>
		<content:encoded><![CDATA[<p>I altered his recipe slightly, using about 2/3rds of the pink salt called for and adding an equal quantity of sea salt. I then let it cure for 3 days before cooking it. This resulted in a much better looking terrine, a deep pinkish red color. It also looks like it&#8217;s a bit firmer than what you&#8217;ve got here.</p>
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	<item>
		<title>By: Bánh Mi &#124; Cooking Momofuku at home - Momofuku for two</title>
		<link>http://momofukufor2.com/2010/02/ham-terrine/comment-page-1/#comment-640</link>
		<dc:creator>Bánh Mi &#124; Cooking Momofuku at home - Momofuku for two</dc:creator>
		<pubDate>Mon, 22 Feb 2010 09:20:02 +0000</pubDate>
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		<description>[...] Ham Terrine [...]</description>
		<content:encoded><![CDATA[<p>[...] Ham Terrine [...]</p>
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		<title>By: steph</title>
		<link>http://momofukufor2.com/2010/02/ham-terrine/comment-page-1/#comment-608</link>
		<dc:creator>steph</dc:creator>
		<pubDate>Fri, 19 Feb 2010 20:46:36 +0000</pubDate>
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		<description>K,
Pork is so good! The cutting board is Martha Stewart, I bought it at Macy&#039;s a while ago.</description>
		<content:encoded><![CDATA[<p>K,<br />
Pork is so good! The cutting board is Martha Stewart, I bought it at Macy&#8217;s a while ago.</p>
]]></content:encoded>
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	<item>
		<title>By: K</title>
		<link>http://momofukufor2.com/2010/02/ham-terrine/comment-page-1/#comment-605</link>
		<dc:creator>K</dc:creator>
		<pubDate>Fri, 19 Feb 2010 19:53:22 +0000</pubDate>
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		<description>mmmmm... porky.  Love the piggy board too!</description>
		<content:encoded><![CDATA[<p>mmmmm&#8230; porky.  Love the piggy board too!</p>
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