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	<title>7107 Reasons To Love Pinas! &#187; Tin Pollentes</title>
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	<description>There are 7107 reasons to love Pinas! What are yours?</description>
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		<title>Reason#9 Sisig</title>
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		<pubDate>Wed, 14 Apr 2010 08:53:07 +0000</pubDate>
		<dc:creator>7107reasons</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Carlos Celdran]]></category>
		<category><![CDATA[Tin Pollentes]]></category>

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		<description><![CDATA[Never mind the aroma that clings to your clothes and announces what you had for lunch, this is a winner of a dish. Numerous varieties have evolved from the original Pampanga creation, but I prefer the plain, crispy, semi-burnt version with several drops of calamansi juice. Drool.]]></description>
			<content:encoded><![CDATA[<div class="wp-caption aligncenter" style="width: 610px"><a href="http://www.flickr.com/photos/7107reasons/3958024067/" target="_blank"><img title="Sisig" src="http://farm4.static.flickr.com/3472/3958024067_e9500f407a_o.jpg" alt="Sisig" width="600" height="450" /></a><p class="wp-caption-text">Sizzling Cholesterol</p></div>
<p><strong>Why it&#8217;s in the list:</strong></p>
<p>My favorite pulutan! &#8211; Anonymous Beer Drinker</p>
<p>Only if it&#8217;s got tutong. I like my sisig crispy, with lots of calamansi. &#8211; Carlos Celdran</p>
<p>I prefer the crispy one. Yung may “tutong” haha &#8211; Tin Pollentes</p>
<p>Never mind the aroma that clings to your clothes and announces what you  had for lunch, this is a winner of a dish. Numerous varieties have  evolved from the original Pampanga creation, but I prefer the plain,  crispy, semi-burnt version with several drops of calamansi juice. Drool.</p>
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