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<item>
  <id>11773</id>
  <title>How to Make Cheese Crisps</title>
  <published_at>Wed Jul 29 11:34:00 -0700 2009</published_at>
  <link>http://www.chow.com/stories/11773</link>
  <pubDate>Wed, 29 Jul 2009 18:34:00 GMT</pubDate>
  <short_description>A crunchy treat with only one ingredient</short_description>
  <long_description>A crunchy treat with only one ingredient.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
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  <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 Make Cheese Crisps</h1>


<div id="intro">
Karen Solomon, author of <a target="blank" href="http://www.amazon.com/gp/product/1580089585?ie=UTF8&#38;tag=c037-20&#38;linkCode=as2&#38;camp=1789&#38;creative=9325&#38;creativeASIN=1580089585"><i>Jam It, Pickle It, Cure It</i></a>, uses deli-sliced provolone cheese to make cheese crisps&#8212;a version of Italian <a target="blank" href="http://italianfood.about.com/library/weekly/aa110301.htm">frico</a>, otherwise known as little fried pieces of deliciousness that you can use to make a tostada or mini pizza.
</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>]]>
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