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	<description>Regina Schrambling in New York, traveling and writing about food</description>
	<pubDate>Mon, 05 May 2008 00:32:32 +0000</pubDate>
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		<title>Online now: Singing in four-part harmony</title>
		<link>http://gastropoda.com/stories/2008/05/online-now-singing-in-four-part-harmony/</link>
		<comments>http://gastropoda.com/stories/2008/05/online-now-singing-in-four-part-harmony/#comments</comments>
		<pubDate>Mon, 05 May 2008 00:30:17 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<category><![CDATA[actual cooking]]></category>

		<category><![CDATA[foreign superiority]]></category>

		<category><![CDATA[france]]></category>

		<category><![CDATA[herbs]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/?p=67</guid>
		<description><![CDATA[Fines herbes: One up from menage a trois.
]]></description>
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		<item>
		<title>No trees were harmed</title>
		<link>http://gastropoda.com/stories/2008/03/no-trees-were-harmed/</link>
		<comments>http://gastropoda.com/stories/2008/03/no-trees-were-harmed/#comments</comments>
		<pubDate>Mon, 31 Mar 2008 21:08:24 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[cyberfood]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/03/no-trees-were-harmed/</guid>
		<description><![CDATA[The print version of this was roundly lambasted in cyberspace, and as time has flown past, I realize why: There was no need to tell when I could just show. Because I still get asked constantly how to start a blog, here&#8217;s a recipe, meant to be followed bottoms-up.
]]></description>
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		<item>
		<title>Slicing, dicing and posting</title>
		<link>http://gastropoda.com/stories/2008/03/post-du-jour/</link>
		<comments>http://gastropoda.com/stories/2008/03/post-du-jour/#comments</comments>
		<pubDate>Mon, 31 Mar 2008 21:06:16 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[cyberfood]]></category>

		<category><![CDATA[tin chefs]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/03/post-du-jour/</guid>
		<description><![CDATA[Drafted for the LATimes/2008
Joel Robuchon recently made news in the food blogosphere by doing what chefs have done since Al Gore invented the internet: complain about food bloggers. Judging by the latest trend, you can expect him to become one any day now.
MarioBatali, after all, went from lambasting to posting in less time than it [...]]]></description>
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		<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 nearly [...]]]></description>
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		</item>
		<item>
		<title>Online now</title>
		<link>http://gastropoda.com/stories/2008/03/63/</link>
		<comments>http://gastropoda.com/stories/2008/03/63/#comments</comments>
		<pubDate>Mon, 03 Mar 2008 21:00:13 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[getting &amp; spending]]></category>

		<category><![CDATA[recessionistic]]></category>

		<category><![CDATA[vino]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/03/63/</guid>
		<description><![CDATA[New York magazine/Retail sommeliers 
]]></description>
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		<item>
		<title>German chocolate &#8212; more than just a cake</title>
		<link>http://gastropoda.com/stories/2008/02/german-chocolate-more-than-just-a-cake/</link>
		<comments>http://gastropoda.com/stories/2008/02/german-chocolate-more-than-just-a-cake/#comments</comments>
		<pubDate>Mon, 18 Feb 2008 20:35:13 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[actual cooking]]></category>

		<category><![CDATA[american classic]]></category>

		<category><![CDATA[chocolate]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/02/german-chocolate-more-than-just-a-cake/</guid>
		<description><![CDATA[Los Angeles Times/February 2008 
GERMAN chocolate cake looks pretty good for 50 &#8212; the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in the Eisenhower era. If it were a Reese&#8217;s cup or an Oreo, German chocolate cake would [...]]]></description>
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		</item>
		<item>
		<title>Beignets: It&#8217;s air time</title>
		<link>http://gastropoda.com/stories/2008/02/beignets-its-air-time/</link>
		<comments>http://gastropoda.com/stories/2008/02/beignets-its-air-time/#comments</comments>
		<pubDate>Mon, 18 Feb 2008 20:34:47 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[actual cooking]]></category>

		<category><![CDATA[no forks]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/02/beignets-its-air-time/</guid>
		<description><![CDATA[Los Angeles Times/January 2008 
DEEP-frying is the bacon of cooking techniques: It makes everything taste better. Do it with beignets, though, and you get the irresistible results in a more lyrical package. The word is almost as satisfying to say as the real thing is to eat. Beignets sound so much lighter and airier than [...]]]></description>
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		<item>
		<title>Spanish for pizza, sort of</title>
		<link>http://gastropoda.com/stories/2008/02/spanish-for-pizza-sort-of/</link>
		<comments>http://gastropoda.com/stories/2008/02/spanish-for-pizza-sort-of/#comments</comments>
		<pubDate>Mon, 18 Feb 2008 20:34:25 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[actual cooking]]></category>

		<category><![CDATA[other people's cooking]]></category>

		<category><![CDATA[spanish]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/02/spanish-for-pizza-sort-of/</guid>
		<description><![CDATA[Los Angeles Times/January 2008
&#8220;EXPECT the expected&#8221; is usually the best slogan when you&#8217;re invited for brunch, but what a new friend had waiting on his kitchen counter a few Saturdays ago was not just a fresh idea. It could be the greatest thing since sliced pizza.
My host Bruce Stutz, a writer and obsessive cook recently [...]]]></description>
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		</item>
		<item>
		<title>First with the pan roast</title>
		<link>http://gastropoda.com/stories/2008/02/first-with-the-pan-roast/</link>
		<comments>http://gastropoda.com/stories/2008/02/first-with-the-pan-roast/#comments</comments>
		<pubDate>Mon, 18 Feb 2008 20:33:52 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<category><![CDATA[actual cooking]]></category>

		<category><![CDATA[american classic]]></category>

		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/02/first-with-the-pan-roast/</guid>
		<description><![CDATA[Los Angeles Times/December 2007  
EXCEPT when it comes to caviar, effortless extravagance sounds like a contradiction in terms. But there is no better description of a seafood pan roast.

This is the most luxurious indulgence: oysters or other shellfish awash in cream or pan sauce enhanced with only the subtlest seasonings, so that the essential [...]]]></description>
		<wfw:commentRss>http://gastropoda.com/stories/2008/02/first-with-the-pan-roast/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Speed-dating 2007 cookbooks</title>
		<link>http://gastropoda.com/stories/2008/02/speed-dating-2007-cookbooks/</link>
		<comments>http://gastropoda.com/stories/2008/02/speed-dating-2007-cookbooks/#comments</comments>
		<pubDate>Mon, 18 Feb 2008 20:32:19 +0000</pubDate>
		<dc:creator>regina</dc:creator>
		
		<category><![CDATA[actual cooking]]></category>

		<category><![CDATA[books]]></category>

		<guid isPermaLink="false">http://gastropoda.com/stories/2008/02/speed-dating-2007-cookbooks/</guid>
		<description><![CDATA[Los Angeles Times/Christmas 2007  
WALK into the cookbook section of a good bookstore these days and it&#8217;s what you don&#8217;t see that&#8217;s the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the interchangeable Paula/Rachael/Giadas that have been so inescapable all year, there are small piles of serious [...]]]></description>
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