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	<title>MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan &#187; calcium chloride</title>
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		<title>Shrimp curry molecular gastronomy</title>
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		<pubDate>Sun, 21 Feb 2010 21:23:59 +0000</pubDate>
		<dc:creator>++Mira++</dc:creator>
				<category><![CDATA[experimental]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[agar]]></category>
		<category><![CDATA[calcium chloride]]></category>
		<category><![CDATA[molecular]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sodium alginate]]></category>

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		<description><![CDATA[<a title="Molecular gastronomy shrimp curry by MiraUncut, on Flickr" href="http://www.flickr.com/photos/booheadswife/4374252698/"><img src="http://farm5.static.flickr.com/4018/4374252698_4f368cd21d.jpg" alt="Molecular gastronomy shrimp curry" width="500" height="333" /></a>
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I recently ordered some chemicals from l'epicerie. I wanted to play around and decided to do a deconstructed pineapple shrimp curry. Now this dish is still in its early phases (hence why it is under "experimental"), but i wanted to share and maybe get some thoughts on improvement. Some parts were a success and some were duds.

Anyways, I started off by making ginger pineapple sheets...]]></description>
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