<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10921</id>
  <title>How to Roast and Skin a Red Pepper</title>
  <published_at>Fri Feb 08 15:52:00 -0800 2008</published_at>
  <link>http://www.chow.com/stories/10921</link>
  <pubDate>Fri, 08 Feb 2008 23:52:00 GMT</pubDate>
  <short_description>Use a little kinetic energy</short_description>
  <long_description>The magic motion: shaking it in a bag.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How to Roast and Skin a Red Pepper</h1>


<div id="intro">
There are plenty of uses for <a href="http://www.chow.com/digest/971">roasted red peppers</a>, and though a jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others&#8212;a little dinner-prep calisthenics.
</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
      </content>
    </page>
  </pages>
  <tags>
    <tag>
      <id>865</id>
      <name>red pepper</name>
    </tag>
    <tag>
      <id>2782</id>
      <name>roasted</name>
    </tag>
    <tag>
      <id>14983</id>
      <name>skinned</name>
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    <tag>
      <id>6250</id>
      <name>meredith arthur</name>
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  </tags>
</item>
