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<item>
  <id>11859</id>
  <title>When Should You Use Cubed Versus Crushed Ice?</title>
  <published_at>Tue Sep 15 11:20:00 -0700 2009</published_at>
  <link>http://www.chow.com/stories/11859</link>
  <pubDate>Tue, 15 Sep 2009 18:20:00 GMT</pubDate>
  <short_description>And what about cracked ice?</short_description>
  <long_description>And what about cracked ice?</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>
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	<h1>When Should You Use Cubed Versus Crushed Ice?</h1>


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	<p>A. J. Rathbun, author of CHOW-approved cocktail books <a href="/pick/4644"><i>Good Spirits</i></a> and <a href="/pick/6157"><i>Luscious Liqueurs</i></a>, says that cubed ice works for almost every cocktail. Cracked ice makes stirred drinks more stirrable (use a muddler to crack it); plus, it looks elegant. Crushed ice, in Rathbun&#8217;s opinion, is best left to the summertime <a href="/recipes/10230">daiquiri</a>. Rathbun&#8217;s most recent book is <a target="blank" href="http://www.amazon.com/gp/product/1558324275?ie=UTF8&#38;tag=c037-20&#38;linkCode=as2&#38;camp=1789&#38;creative=9325&#38;creativeASIN=1558324275"><i>Dark Spirits</i></a>.</p>


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<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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