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	<title>ISKAndals.com &#187; tocino</title>
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	<link>http://www.iskandals.com/eats</link>
	<description>ISKA&#039;s edible experiments</description>
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		<title>LP25: 10 Things About Bento</title>
		<link>http://www.iskandals.com/eats/?p=907</link>
		<comments>http://www.iskandals.com/eats/?p=907#comments</comments>
		<pubDate>Sun, 13 Apr 2008 07:03:35 +0000</pubDate>
		<dc:creator><![CDATA[Iska]]></dc:creator>
				<category><![CDATA[Iska's Kitchen]]></category>
		<category><![CDATA[bento]]></category>
		<category><![CDATA[lasang pinoy]]></category>
		<category><![CDATA[tocino]]></category>

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		<description><![CDATA[The 25th round of Lasang Pinoy is all about bento (or should I say baon) and since I&#8217;ve been packing lunch for work almost always for the past 6 months, I decided to list down 10 things about it. 1. &#8230;]]></description>
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		<title>LP7: Tosilog for Almusal</title>
		<link>http://www.iskandals.com/eats/?p=162</link>
		<comments>http://www.iskandals.com/eats/?p=162#comments</comments>
		<pubDate>Thu, 23 Feb 2006 11:00:12 +0000</pubDate>
		<dc:creator><![CDATA[Iska]]></dc:creator>
				<category><![CDATA[Snacks & Breakfasts]]></category>
		<category><![CDATA[lasang pinoy]]></category>
		<category><![CDATA[tocino]]></category>
		<category><![CDATA[tosilog]]></category>

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		<description><![CDATA[Almusal means breakfast and it&#8217;s an essential part of every Filipino&#8217;s day. At least before life sneakily speeded up its pace to breakneck and McDonald&#8217;s had a drive-thru. It&#8217;s the fuel we need to start a day of hard work&#8230; whether it be tilling the fields or trudging through the corporate jungle. Lasang Pinoy 7: Gising na! ALMUSAL! &#8211; 80 Breakfasts When we were kids, with the exception of pandesal, champorado and oatmeal, almusal (breakfast) was always heavy and hearty with sinangag so as not to hear your stomach growl before lunchtime. Ulam (main dish) would either be tuyo (dried &#8230;]]></description>
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		<title>home-made tocino (&amp; fried rice)</title>
		<link>http://www.iskandals.com/eats/?p=7</link>
		<comments>http://www.iskandals.com/eats/?p=7#comments</comments>
		<pubDate>Sun, 29 May 2005 00:13:56 +0000</pubDate>
		<dc:creator><![CDATA[Iska]]></dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[tocino]]></category>

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		<description><![CDATA[Ofcourse, tocino is actually cured pork (or bacon in spanish) but since it is not available here in Beijing, I made some alterations to my pork asado (originally roasted pork in Spanish) recipe and the end result&#8230; the taste of authentic tocino &#38; some guys would probably wonder where I bought it. Ingredients: 450 g. of pork rump or butt (can be pork chops, but I like them with fat, helps keep the meat moist &#38; tastes a lot better; but for whatever reasons you are watching ur fat intake, you can always use pure lean meat) For the marinade: &#8230;]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Edible Experiment</title>
		<link>http://www.iskandals.com/eats/?p=1</link>
		<comments>http://www.iskandals.com/eats/?p=1#comments</comments>
		<pubDate>Sun, 29 May 2005 00:08:13 +0000</pubDate>
		<dc:creator><![CDATA[Iska]]></dc:creator>
				<category><![CDATA[Iska's Kitchen]]></category>
		<category><![CDATA[bulanglang]]></category>
		<category><![CDATA[edible experiments]]></category>
		<category><![CDATA[tocino]]></category>

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		<description><![CDATA[I always thought I have some talent in cooking lurking inside of me. Just one of those artistic things I&#8217;ve been born w/, I guess. Got some good tips from my dad, a good cook, &#38; I can always follow guides from any cookbook w/o much accidents. I used to cook on a regular basis since I worked abroad &#38; before I had cean. Now it&#8217;s like just the weekends when cean&#8217;s nanny is off for the day. Normally, I cook for only 2-3 persons during Sundays. Max of 4. Anyways, this blog is some kind of keeping records. Let &#8230;]]></description>
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