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	<title>Thai Food and Travel Blog &#187; ingredient</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>Whole-Grain Rices Make a Comeback in Thailand</title>
		<link>http://thaifoodandtravel.com/blog/whole-grain-rices-thai-comeback/</link>
		<comments>http://thaifoodandtravel.com/blog/whole-grain-rices-thai-comeback/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 07:05:48 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Aw Taw Kaw]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[or tor kor]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[Thong Lo]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4350</guid>
		<description><![CDATA[In Thailand, the movement back to consuming whole-grain rice is picking up steam. Just a decade ago, it&#8217;s almost unthinkable that Thais would ever give up the white rice they have become so accustomed to eating and regard as a refinement of their taste for the rough-and-tumble brown rice relegated to a small subset of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cha-Om – A Delicious and Nutritious Tropical Acacia</title>
		<link>http://thaifoodandtravel.com/blog/cha-om/</link>
		<comments>http://thaifoodandtravel.com/blog/cha-om/#comments</comments>
		<pubDate>Fri, 13 May 2011 07:05:04 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[cha-om]]></category>
		<category><![CDATA[sontepheap]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3667</guid>
		<description><![CDATA[Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. It has a particular fragrance that may seem unpleasant [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thai Jasmine Rice &#8211; Kao Hom Mali &#8211; Part 2</title>
		<link>http://thaifoodandtravel.com/blog/thai-jasmine-rice-2/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-jasmine-rice-2/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 07:05:12 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Thai Culture]]></category>
		<category><![CDATA[hom mali]]></category>
		<category><![CDATA[jasmine rice]]></category>
		<category><![CDATA[kao]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3291</guid>
		<description><![CDATA[Jasmine rice is Thailand&#8217;s top export rice. In fact, most of the jasmine rice the country grows is exported to foreign markets far and wide. Has Thailand always grown jasmine rice? When and how did it come about? To answer these questions, a little bit of history would be helpful. (Note: This article is a [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/thai-jasmine-rice-2/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Thai Jasmine Rice &#8211; Kao Hom Mali &#8211; Part 1</title>
		<link>http://thaifoodandtravel.com/blog/thai-jasmine-rice-1/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-jasmine-rice-1/#comments</comments>
		<pubDate>Sun, 03 Apr 2011 07:05:38 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Thai Culture]]></category>
		<category><![CDATA[hom mali]]></category>
		<category><![CDATA[jasmine rice]]></category>
		<category><![CDATA[kao]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3278</guid>
		<description><![CDATA[Thai Jasmine Rice &#8211; Hom Mali &#8211; Thailand&#8217;s best-known rice, is something increasing numbers of people are becoming familiar with and have come to love eating, as the popularity of Thai food continues to soar worldwide. In fact, it has become so widely distributed and so synonymous with Thai cuisine abroad that some people have [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Selecting &amp; Using Coconuts</title>
		<link>http://thaifoodandtravel.com/blog/selecting-using-coconuts/</link>
		<comments>http://thaifoodandtravel.com/blog/selecting-using-coconuts/#comments</comments>
		<pubDate>Fri, 04 Mar 2011 07:05:34 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[maprao]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1512</guid>
		<description><![CDATA[How to buy a coconut at the store? Most Americans know coconuts primarily as the highly processed, sweetened products they&#8217;ve had sprinkled over coconut cakes or in mixes for piña coladas. Neither is a fair representation of what fresh coconuts really are like with their rich and nutty taste and mild, naturally sweet flavor. Though [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>When Chillies are Too Hot</title>
		<link>http://thaifoodandtravel.com/blog/when-chillies-are-too-hot/</link>
		<comments>http://thaifoodandtravel.com/blog/when-chillies-are-too-hot/#comments</comments>
		<pubDate>Sun, 12 Dec 2010 07:05:13 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[limes]]></category>
		<category><![CDATA[prik]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2754</guid>
		<description><![CDATA[How do you deal with a burning mouth from a very hot chilli pepper? Many people do not realize that the hotness of chillies, which comes from the natural chemical capsaicin, is not water soluble. Have you ever noticed that when your mouth is on fire, no matter how much ice-cold water or beer you [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chillies &#8211; Some Information</title>
		<link>http://thaifoodandtravel.com/blog/chillies/</link>
		<comments>http://thaifoodandtravel.com/blog/chillies/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 07:05:41 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[prik]]></category>
		<category><![CDATA[prik kee noo]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2321</guid>
		<description><![CDATA[The classification of chillies is widely controversial. This is my attempt to discover some of the salient facts about chillies, an essential ingredient in Thai food. Since I&#8217;m not a botanist, I&#8217;m certain to offend someone or other with this post. Nonetheless, here&#8217;s my best effort at getting it correct. Comments gladly accepted: please keep [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How to Cook Jasmine Brown Rice for Maximum Nutrition</title>
		<link>http://thaifoodandtravel.com/blog/cook-jasmine-brown-rice/</link>
		<comments>http://thaifoodandtravel.com/blog/cook-jasmine-brown-rice/#comments</comments>
		<pubDate>Thu, 25 Nov 2010 07:05:59 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Aw Taw Kaw market]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[jasmine rice]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[or tor kor]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2824</guid>
		<description><![CDATA[Brown rice can be easy to cook and very nutritious. Today a growing number of people concerned about healthful eating are turning from consuming white rice to whole-grain brown rice, even in Thailand. But many of them complain that it takes a lot more time and water to cook brown rice and sometimes the result [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/cook-jasmine-brown-rice/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Southeast Asian Ideas With Pumpkin</title>
		<link>http://thaifoodandtravel.com/blog/southeast-asian-ideas-with-pumpkin/</link>
		<comments>http://thaifoodandtravel.com/blog/southeast-asian-ideas-with-pumpkin/#comments</comments>
		<pubDate>Fri, 15 Oct 2010 07:05:04 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[kabocha]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[squash]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=195</guid>
		<description><![CDATA[Winter squashes are used for various dishes is Southeast Asian Cooking. With the autumn leaves rustling, orange and golden colors are appearing all around us. On tables at farmer’s markets, produce counters in supermarkets and seasonal pumpkin patches at corner lots, the colorful winter squashes are the smash of the season’s harvest. Seeing them all [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/southeast-asian-ideas-with-pumpkin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Muslim Goat Curry (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/goat-curry/</link>
		<comments>http://thaifoodandtravel.com/blog/goat-curry/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 07:05:31 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Classes]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[gkaeng]]></category>
		<category><![CDATA[goat]]></category>
		<category><![CDATA[kaeng]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2618</guid>
		<description><![CDATA[Goat Curry in Thailand Goat curry might not necessarily come to mind when you think of Thai food. Although Thailand is said to be anywhere from 90% to 95% Buddhist, there is also a substantial Muslim population, particularly in the southernmost provinces. Goat is a popular meat among Muslims, although it is hard to find [...]]]></description>
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		<slash:comments>2</slash:comments>
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