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	<title>Belm Blog &#187; food &amp; cooking</title>
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	<description>Random spurious persiflage</description>
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		<title>Kitchen Chemistry</title>
		<link>http://blog.belm.com/2010/07/29/kitchen-chemistry/</link>
		<comments>http://blog.belm.com/2010/07/29/kitchen-chemistry/#comments</comments>
		<pubDate>Fri, 30 Jul 2010 00:51:24 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[science]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4602</guid>
		<description><![CDATA[During my summer internships at General Foods, I worked with many industrial processing techniques and chemicals that I later dismissed as having no practical value for a home cook working on a much smaller scale. I was proven wrong years later when the collection of techniques lumped together under the name &#8220;molecular gastronomy&#8221; became standard [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tony and Me</title>
		<link>http://blog.belm.com/2010/07/27/tony-and-me/</link>
		<comments>http://blog.belm.com/2010/07/27/tony-and-me/#comments</comments>
		<pubDate>Wed, 28 Jul 2010 01:40:53 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[influences]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4574</guid>
		<description><![CDATA[From the day I read Kitchen Confidential (KC ) right through to today, Anthony Bourdain has been a huge influence on how I cook, eat, and think about cooking and eating. He motivated me to try new things, which has led to some amazing meals at Per Se, St. John, Au Pied de Cochon, and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Market Transition</title>
		<link>http://blog.belm.com/2010/07/24/market-transition/</link>
		<comments>http://blog.belm.com/2010/07/24/market-transition/#comments</comments>
		<pubDate>Sat, 24 Jul 2010 15:22:26 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[local]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4585</guid>
		<description><![CDATA[It&#8217;s still way to hot to be motivated to cook, but the family must be fed, so I wandered around the farmer&#8217;s market today, waiting for inspiration  to strike. We&#8217;re a third of the way through the market season, which means tomatoes, corn, and peaches are starting to show up. I bought some early tomatoes, [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Ginger Scallion Noodles</title>
		<link>http://blog.belm.com/2010/07/21/ginger-scallion-noodles/</link>
		<comments>http://blog.belm.com/2010/07/21/ginger-scallion-noodles/#comments</comments>
		<pubDate>Thu, 22 Jul 2010 00:05:09 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4566</guid>
		<description><![CDATA[You need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.&#8221; That&#8217;s David Chang&#8217;s advice in the Momofuku cookbook, so who am I to argue? I needed a noodle fix, and the recipe didn&#8217;t involve heating up the kitchen to the point where it was uninhabitable, so it was [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Market Meltdown</title>
		<link>http://blog.belm.com/2010/07/17/market-meltdown/</link>
		<comments>http://blog.belm.com/2010/07/17/market-meltdown/#comments</comments>
		<pubDate>Sat, 17 Jul 2010 17:53:00 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[local]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4538</guid>
		<description><![CDATA[It&#8217;s hot out there. It&#8217;s been hot for weeks, so hot that I don&#8217;t feel like cooking for fear of turning the kitchen into a blast furnace. So I went to the market with an eye toward what I can cook just on the stove. I found Italian broad beans, green peppers, cherry tomatoes, raspberries, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chocolate Ice Cream</title>
		<link>http://blog.belm.com/2010/07/15/chocolate-ice-cream/</link>
		<comments>http://blog.belm.com/2010/07/15/chocolate-ice-cream/#comments</comments>
		<pubDate>Thu, 15 Jul 2010 21:48:03 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4519</guid>
		<description><![CDATA[My chocolate ice cream is richer than the legendary Toscanini’s Chocolate No. 2 (Dark).&#8221; I made that boast last year, but never followed up with any proof, or even a recipe. A combination of feeling like cooking again, summer heat, and the arrival of a new kitchen gadget spurred me to make said chocolate ice [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>The Return of the Bacon Explosion</title>
		<link>http://blog.belm.com/2010/07/13/the-return-of-the-bacon-explosion/</link>
		<comments>http://blog.belm.com/2010/07/13/the-return-of-the-bacon-explosion/#comments</comments>
		<pubDate>Tue, 13 Jul 2010 19:53:44 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4495</guid>
		<description><![CDATA[Ever since I wrote about making a Bacon Explosion, I have been pestered by a writer friend, Scott Edelman, who insisted that I bring one to Readercon 21. I advised him of the difficulty of serving a smoked pork product in a hotel room, but he waved off all of my objections. As these discussions [...]]]></description>
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		<slash:comments>15</slash:comments>
		</item>
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		<title>Market Holiday</title>
		<link>http://blog.belm.com/2010/07/03/market-holiday/</link>
		<comments>http://blog.belm.com/2010/07/03/market-holiday/#comments</comments>
		<pubDate>Sat, 03 Jul 2010 19:58:58 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4478</guid>
		<description><![CDATA[I&#8216;m still working through last week&#8217;s market haul, so today was more of a reconnoitering instead of a purchasing trip. Still, I couldn&#8217;t pass up the first yellow beans, fava beans,  and red onions of the season, as well as some flowers for She Who Must Be Obeyed and a triple berry pie  for our [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Mayonnaise</title>
		<link>http://blog.belm.com/2010/07/02/mayonnaise/</link>
		<comments>http://blog.belm.com/2010/07/02/mayonnaise/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 18:51:42 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4474</guid>
		<description><![CDATA[At the urging of Ryan Adams, whose adventures in cooking through all of Fergus Henderson&#8217;s Nose to Tail: The Whole Beast are chronicled at Nose to Tail at Home, I submitted a proposal for a weekly feature at the now-defunct Eat Me Daily (EMD) blog. My idea was to show how easy it is to [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Fast Recipes for Grilling</title>
		<link>http://blog.belm.com/2010/06/30/fast-recipes-for-grilling/</link>
		<comments>http://blog.belm.com/2010/06/30/fast-recipes-for-grilling/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 23:59:06 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.belm.com/?p=4464</guid>
		<description><![CDATA[It&#8217;s the start of another summer, which means it&#8217;s time for another of Mark Bittman&#8217;s &#8220;101&#8243; lists for The New York Times. In the past, he&#8217;s compiled simple recipes for salads, picnics, and meals; now he&#8217;s compiled quick recipes for the grill: There, in all of their Fourth of July glory, are 101 grilling ideas [...]]]></description>
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		<slash:comments>0</slash:comments>
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