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	<title>Video e-guides</title>
	<link>http://www.video.e-guides.org</link>
	<description>a collection of popular video tutorials and e-guides</description>
	<lastBuildDate>Wed, 29 Apr 2009 09:54:09 +0000</lastBuildDate>
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	<item>
		<title>Duck Confit &#8211; Otago Polytechnic</title>
		<description><![CDATA[A lesson from Otago Polytechnic on how to prepare this classic frech dish
]]></description>
		<link>http://www.video.e-guides.org/food/cooking/duck-confit-otago-polytechnic/</link>
			</item>
	<item>
		<title>Duck Confit &#8211; Gourmet Magazine</title>
		<description><![CDATA[Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don&#8217;t be daunted when making this classic dish; Paul shows you how easy it ...]]></description>
		<link>http://www.video.e-guides.org/food/cooking/duck-confit-gourmet-magazine/</link>
			</item>
	<item>
		<title>Duck Confit Part 2 Crisp and Sauce</title>
		<description><![CDATA[In part two you&#8217;ll see how we finish this dish. You&#8217;ll also learn how to do a simple fruit-based pan sauce that&#8217;s a winner with ...]]></description>
		<link>http://www.video.e-guides.org/food/cooking/duck-confit-part-2-crisp-and-sauce/</link>
			</item>
	<item>
		<title>Duck Confit Part 1 Prep and Roast</title>
		<description><![CDATA[Duck Confit is one of the World&#8217;s great culinary experiences. &#8220;Confit&#8221; is an ancient French technique of cooking and preserving meat in its own fat. ...]]></description>
		<link>http://www.video.e-guides.org/food/cooking/duck-confit-part-1-prep-and-roast/</link>
			</item>
	<item>
		<title>Coq Au Vin &#8211; fixmyrecipe.com</title>
		<description><![CDATA[]]></description>
		<link>http://www.video.e-guides.org/food/cooking/coq-au-vin-fixmyrecipecom/</link>
			</item>
	<item>
		<title>Coq Au Vin &#8211; Around the World in 80 Dishes</title>
		<description><![CDATA[Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a ...]]></description>
		<link>http://www.video.e-guides.org/food/cooking/coq-au-vin-around-the-world-in-80-dishes/</link>
			</item>
	<item>
		<title>Coq Au Vin &#8211; The 90 Second Gourmet</title>
		<description><![CDATA[The 90 Second Gourmet &#8211; Coq Au Vin (Chicken in Red Wine Sauce)
]]></description>
		<link>http://www.video.e-guides.org/food/cooking/coq-au-vin-the-90-second-gourmet/</link>
			</item>
	<item>
		<title>Coq Au Vin &#8211; Good Eats</title>
		<description><![CDATA[Coq au vin is a French fricassee of rooster cooked  with wine, lardons, mushrooms, and optionally garlic. Older roosters are  traditionally used because ...]]></description>
		<link>http://www.video.e-guides.org/food/cooking/coq-au-vin-good-eats/</link>
			</item>
	<item>
		<title>After Effects: Making a texture &#8217;stick&#8217; to animating text</title>
		<description><![CDATA[How to make a texture stick to an animating text layer in After Effects CS3. This technique will also work in previous versions of AE. ...]]></description>
		<link>http://www.video.e-guides.org/software/video-editing/after-effects/after-effects-making-a-texture-stick-to-animating-text/</link>
			</item>
	<item>
		<title>Photoshop Tutorial &#8211; 3 &#8211; Finding Your Way Around Photoshop</title>
		<description><![CDATA[]]></description>
		<link>http://www.video.e-guides.org/software/graphics/photoshop/photoshop-tutorial-3-finding-your-way-around-photoshop/</link>
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