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	<title>Comments on: Ask Tim: Wax&#8212;It&#8217;s What&#8217;s for Dinner!</title>
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	<link>http://www.washingtoncitypaper.com/blogs/citydesk/2007/10/22/ask-tim-wax-its-whats-for-dinner/</link>
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		<title>By: Mia</title>
		<link>http://www.washingtoncitypaper.com/blogs/citydesk/2007/10/22/ask-tim-wax-its-whats-for-dinner/comment-page-1/#comment-73375</link>
		<dc:creator>Mia</dc:creator>
		<pubDate>Fri, 30 Nov 2007 04:40:38 +0000</pubDate>
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		<description>A contentious and difficult question: thanks for tackling it, you two!</description>
		<content:encoded><![CDATA[<p>A contentious and difficult question: thanks for tackling it, you two!</p>
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		<title>By: Andre Dahlman</title>
		<link>http://www.washingtoncitypaper.com/blogs/citydesk/2007/10/22/ask-tim-wax-its-whats-for-dinner/comment-page-1/#comment-43012</link>
		<dc:creator>Andre Dahlman</dc:creator>
		<pubDate>Mon, 22 Oct 2007 21:08:34 +0000</pubDate>
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		<description>Cool, that makes sense.  I remember the butcher was also tasting the meat raw so presumably the fat hadn&#039;t been rendered off yet and was therefore, more fatty/waxy.   thanks tim.</description>
		<content:encoded><![CDATA[<p>Cool, that makes sense.  I remember the butcher was also tasting the meat raw so presumably the fat hadn't been rendered off yet and was therefore, more fatty/waxy.   thanks tim.</p>
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