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	<title>Prue Leith &#187; Choosing, storing Produce</title>
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		<title>Tips on Choosing  Chicken &#124; Poultry</title>
		<link>http://www.prueleith.co.za/blog/tips-on-choosing-chicken-poultry/</link>
		<comments>http://www.prueleith.co.za/blog/tips-on-choosing-chicken-poultry/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 08:27:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Choosing, storing Produce]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[choosing chicken]]></category>
		<category><![CDATA[free-range]]></category>
		<category><![CDATA[Giblets]]></category>
		<category><![CDATA[storing chicken]]></category>
		<category><![CDATA[storing giblets]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1021</guid>
		<description><![CDATA[If the bird has been sold with giblets remove them as soon as you get home, and unwrap the bird so that it can breathe. Store at the bottom of the refrigerator for not more than 2-3 days. The more &#8230;]]></description>
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		<item>
		<title>Tips on Choosing Pork &#124; Meat</title>
		<link>http://www.prueleith.co.za/blog/tips-on-choosing-pork-meat/</link>
		<comments>http://www.prueleith.co.za/blog/tips-on-choosing-pork-meat/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 08:27:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Choosing, storing Produce]]></category>
		<category><![CDATA[choosing meat]]></category>
		<category><![CDATA[choosing pork]]></category>
		<category><![CDATA[good pork]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pork meat]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1019</guid>
		<description><![CDATA[The meat should be pale pink, close-grained and firm to the touch. It should not have enlarged glands or abscesses (pigs kept too close together, reasonably enough, bite eachother). The fat should be firm and white, not oily, and without &#8230;]]></description>
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		<item>
		<title>Tips on Choosing Lamb &#124; Meat</title>
		<link>http://www.prueleith.co.za/blog/tips-on-choosing-lamb-meat/</link>
		<comments>http://www.prueleith.co.za/blog/tips-on-choosing-lamb-meat/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 08:26:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Choosing, storing Produce]]></category>
		<category><![CDATA[choosing lamb]]></category>
		<category><![CDATA[choosing meat]]></category>
		<category><![CDATA[good lamb]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[lamb meat]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1017</guid>
		<description><![CDATA[The colour of the meat varies with the breed of lamb. The fat should be creamy white (if it is yellow it indicates old age) and it should not be oily. All the joints should be plump and compact rather &#8230;]]></description>
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		<item>
		<title>Tips on Choosing Veal &#124; Meat</title>
		<link>http://www.prueleith.co.za/blog/tips-on-choosing-veal-meat/</link>
		<comments>http://www.prueleith.co.za/blog/tips-on-choosing-veal-meat/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 08:25:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Choosing, storing Produce]]></category>
		<category><![CDATA[choosing meat]]></category>
		<category><![CDATA[choosing veal]]></category>
		<category><![CDATA[good veal]]></category>
		<category><![CDATA[quality veal]]></category>
		<category><![CDATA[veal]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1015</guid>
		<description><![CDATA[Flesh should be pale pink, soft but not flabby, and finely grained. There should be a very little creamy white fat. Do not worry if there is a lot of gelatinous tissue around the meat as this is a natural &#8230;]]></description>
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		<item>
		<title>Meat General notes Choosing and storing Produce</title>
		<link>http://www.prueleith.co.za/blog/meat-general-notes-choosing-and-storing-produce/</link>
		<comments>http://www.prueleith.co.za/blog/meat-general-notes-choosing-and-storing-produce/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 08:23:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Choosing, storing Produce]]></category>
		<category><![CDATA[choosing meat]]></category>
		<category><![CDATA[storing meat]]></category>
		<category><![CDATA[storing produce]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1011</guid>
		<description><![CDATA[When choosing meat the general principle is to look for signs that it has come from a young animal. It should not be too fatty; The joints should be reasonably small; It should be of a firm texture; and It &#8230;]]></description>
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