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	<title>Asado Argentina &#187; pizza</title>
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	<link>http://www.asadoargentina.com</link>
	<description>One man's quest to create the perfect asado -- Argentinean style</description>
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		<title>Adobo Para Pizza &#8211; Pizza Seasoning</title>
		<link>http://www.asadoargentina.com/adobo-para-pizza-pizza-seasoning/</link>
		<comments>http://www.asadoargentina.com/adobo-para-pizza-pizza-seasoning/#comments</comments>
		<pubDate>Fri, 18 Apr 2008 00:42:17 +0000</pubDate>
		<dc:creator>Asado Argentina</dc:creator>
				<category><![CDATA[Seasonings]]></category>
		<category><![CDATA[adobo]]></category>
		<category><![CDATA[asado]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[spices]]></category>

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		<description><![CDATA[<a href="http://www.flickr.com/photos/asadoarg/240593927/" title="Matambre A La Pizza or roughly grilled flank steak pizza by Asado Argentina, on Flickr"><img src="http://farm1.static.flickr.com/98/240593927_5004704ae8_t.jpg" width="100" height="75" alt="Matambre A La Pizza or roughly grilled flank steak pizza" class="alignleft" /></a> Walk past any dry spice stand in Argentina and you'll have a hard time missing the adobo para pizza sitting right beside chimichurri mixes, oregano, parsley, and other common herbs &#038; spices. For chefs or home cooks, who see no need in purchasing a commercial blend, this mixture may be custom made before or at the last minute by sprinkling here and there a few simple ingredients.  Either way, adobo para pizza is the go to seasoning for adding a spicy herbal kick to pizzas when parsley, oregano, or basil just won't cut it by themselves. 
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Why Hellmann&#8217;s Why!!???</title>
		<link>http://www.asadoargentina.com/why-hellmanns-why/</link>
		<comments>http://www.asadoargentina.com/why-hellmanns-why/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 15:55:33 +0000</pubDate>
		<dc:creator>Asado Argentina</dc:creator>
				<category><![CDATA[Non-Asado]]></category>
		<category><![CDATA[ketchup]]></category>
		<category><![CDATA[pizza]]></category>

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		<description><![CDATA[This just caught my eye yesterday but it seems to have been playing for a while. (I don&#8217;t watch much TV except for documentaries and a few cheesy serials here and there.) Hellmann&#8217;s, the mayo people, have a set of 3 commercials promoting the use of their ketchup as a subsitute for any other form [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<item>
		<title>Oh Random Roundup</title>
		<link>http://www.asadoargentina.com/oh-random-roundup/</link>
		<comments>http://www.asadoargentina.com/oh-random-roundup/#comments</comments>
		<pubDate>Mon, 31 Mar 2008 21:24:25 +0000</pubDate>
		<dc:creator>Asado Argentina</dc:creator>
				<category><![CDATA[Site News]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[random roundup]]></category>

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		<description><![CDATA[<a href="http://www.flickr.com/photos/asadoarg/2371525194/" title="Cantimpalo &#38; Ham 1 by Asado Argentina, on Flickr"><img src="http://farm4.static.flickr.com/3218/2371525194_b679cf8900_t.jpg" width="100" height="75" alt="Cantimpalo &#38; Ham 1" class="alignleft" /></a> Well my plans to update the design of this site and a few other things have been squashed for the past three weeks due to my ISP screwing over all of its customers down here with connection speeds slightly better than what I had with Compuserve back in '93. So while I'm sitting here flushing money down my crapper because I can't really work and waiting for the new ISP to connect--already a week late, you'll just have to put up with my foul mood.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Desde El Correo: Pizza Zero</title>
		<link>http://www.asadoargentina.com/desde-el-correo-pizza-zero/</link>
		<comments>http://www.asadoargentina.com/desde-el-correo-pizza-zero/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 21:25:21 +0000</pubDate>
		<dc:creator>Asado Argentina</dc:creator>
				<category><![CDATA[Desde El Correo]]></category>
		<category><![CDATA[argentina]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[restaurants]]></category>

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		<description><![CDATA[(I have a few news alerts set up with keywords related to the topics I write about here. This section will cover anything I find interesting which may, or may not, interest anyone who visits Asado Argentina.) The Washingtonian posted a brief interview today with Gonzalo Di Laudo, the creator/partner of Pizza Zero in Bethesda, [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Pizza a la parrilla &#8211; Grilled Pizza</title>
		<link>http://www.asadoargentina.com/pizza-a-la-parrilla-grilled-pizza/</link>
		<comments>http://www.asadoargentina.com/pizza-a-la-parrilla-grilled-pizza/#comments</comments>
		<pubDate>Mon, 08 May 2006 19:07:28 +0000</pubDate>
		<dc:creator>Asado Argentina</dc:creator>
				<category><![CDATA[Other Grilled Foods]]></category>
		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://www.asadoargentina.com/?p=41</guid>
		<description><![CDATA[&#8230;or barbecued pizza. I&#8217;m going to continue off the beaten path for a bit because I just couldn&#8217;t resist a little more experimentation. I was reading SaltShaker the other day, very well written site by the way if you have not come across it yet. Actually before I go further, if you want the dish [...]]]></description>
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		<slash:comments>2</slash:comments>
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