<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>gastropoda/stories &#187; hard-made-easy</title>
	<atom:link href="http://gastropoda.com/stories/category/hard-made-easy/feed/" rel="self" type="application/rss+xml" />
	<link>http://gastropoda.com/stories</link>
	<description>Regina Schrambling in New York, traveling and writing about food</description>
	<lastBuildDate>Fri, 27 Apr 2012 00:52:42 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1.1</generator>
		<item>
		<title>Dumpling Hero</title>
		<link>http://gastropoda.com/stories/2008/03/dumpling-hero/</link>
		<comments>http://gastropoda.com/stories/2008/03/dumpling-hero/#comments</comments>
		<pubDate>Thu, 20 Mar 2008 17:49:27 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[hard-made-easy]]></category>
		<category><![CDATA[marinating the guests]]></category>
		<category><![CDATA[other people's cooking]]></category>
		<category><![CDATA[recessionistic]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/03/dumpling-hero/</guid>
		<description><![CDATA[Produced for the LATimes/February 2008 Not so long ago I went to the best party in years: The guests brought wine or beer. The hosts provided the makings for Chinese dumplings. And everyone did the work assembling them. I walked into a kitchen full of mostly strangers and left having enjoyed a good conversation with [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2008/03/dumpling-hero/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Low, slow and succulent</title>
		<link>http://gastropoda.com/stories/2007/04/low-slow-and-succulent/</link>
		<comments>http://gastropoda.com/stories/2007/04/low-slow-and-succulent/#comments</comments>
		<pubDate>Tue, 03 Apr 2007 16:30:17 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[actual cooking]]></category>
		<category><![CDATA[hard-made-easy]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2007/04/low-slow-and-succulent/</guid>
		<description><![CDATA[Los Angeles Times A new oven is being billed as the greatest invention since the discovery of fire itself. This high-tech contraption, seemingly a cross between a furnace and a microwave, allegedly can roast a whole rack of lamb in 6 1/2 minutes flat. Which sounds impressive if all you want is chops on the [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2007/04/low-slow-and-succulent/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The sharpest knives in the drawer</title>
		<link>http://gastropoda.com/stories/2006/03/the-sharpest-knives-in-the-drawer/</link>
		<comments>http://gastropoda.com/stories/2006/03/the-sharpest-knives-in-the-drawer/#comments</comments>
		<pubDate>Fri, 03 Mar 2006 16:05:29 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[characters]]></category>
		<category><![CDATA[counter-worthy]]></category>
		<category><![CDATA[hard-made-easy]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2006/03/the-sharpest-knives-in-the-drawer/</guid>
		<description><![CDATA[Los Angeles Times If you happen to have just bought the best salad spinner on the planet, here&#8217;s some bad news: At the giant International Home &#38; Housewares Show beginning Sunday in Chicago, OXO International is introducing one that is even better — and so gorgeous you could actually serve from it. But if you [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2006/03/the-sharpest-knives-in-the-drawer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Good to the bone: short ribs</title>
		<link>http://gastropoda.com/stories/2005/09/good-to-the-bone/</link>
		<comments>http://gastropoda.com/stories/2005/09/good-to-the-bone/#comments</comments>
		<pubDate>Sat, 03 Sep 2005 15:48:58 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[actual cooking]]></category>
		<category><![CDATA[cow parts]]></category>
		<category><![CDATA[hard-made-easy]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2005/09/good-to-the-bone/</guid>
		<description><![CDATA[Los Angeles Times Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the Gold Card chain (molten chocolate cake) and the next it’s a staple in every mainstream cookbook (braised lamb shanks). Short ribs are the latest [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2005/09/good-to-the-bone/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A simple, smoky solution</title>
		<link>http://gastropoda.com/stories/2004/07/a-simple-smoky-solution/</link>
		<comments>http://gastropoda.com/stories/2004/07/a-simple-smoky-solution/#comments</comments>
		<pubDate>Sat, 03 Jul 2004 15:53:45 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[actual cooking]]></category>
		<category><![CDATA[favas]]></category>
		<category><![CDATA[hard-made-easy]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2004/07/a-simple-smoky-solution/</guid>
		<description><![CDATA[Los Angeles Times Globalization is not always a bad thing. These days you can go off to an Argentina-born friend&#8217;s birthday party in Italy and come home with a California solution to one of the universal kitchen mysteries: how to cook fava beans without seven hours of prep work. Before this revelation, I considered favas [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2004/07/a-simple-smoky-solution/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The fine art of ribs</title>
		<link>http://gastropoda.com/stories/2004/07/the-fine-art-of-ribs/</link>
		<comments>http://gastropoda.com/stories/2004/07/the-fine-art-of-ribs/#comments</comments>
		<pubDate>Sat, 03 Jul 2004 15:42:41 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[actual cooking]]></category>
		<category><![CDATA[hard-made-easy]]></category>
		<category><![CDATA[ribs]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2004/07/the-fine-art-of-ribs/</guid>
		<description><![CDATA[Los Angeles Times Purists insist there’s only one way to cook ribs: Rub them with a salt-and-spice blend and let them smoke and smolder over live coals for a little less time than it takes to sit through “Gone With the Wind.” Purists must have charcoal to burn. In an ideal world, all ribs would [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2004/07/the-fine-art-of-ribs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Duck for all seasons</title>
		<link>http://gastropoda.com/stories/2003/07/duck-for-all-seasons/</link>
		<comments>http://gastropoda.com/stories/2003/07/duck-for-all-seasons/#comments</comments>
		<pubDate>Thu, 03 Jul 2003 15:44:23 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[actual cooking]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[hard-made-easy]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2003/07/duck-for-all-seasons/</guid>
		<description><![CDATA[Los Angeles Times As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year while duck is usually perceived as food for fall and winter. It’s a great ingredient naturally available in any month, and yet it’s trapped in a season-warp. Maybe [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2003/07/duck-for-all-seasons/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

