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	<title> &#187; pork</title>
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		<title>Pork Charcutière (and a giveaway!)</title>
		<link>http://fotocuisine.com/2010/02/20/pork-charcutiere-and-a-giveaway/</link>
		<comments>http://fotocuisine.com/2010/02/20/pork-charcutiere-and-a-giveaway/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 23:01:27 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[demi glace]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=246</guid>
		<description><![CDATA[
A few posts back, I documented the three day epic of demi glace.  The technique I used was adapted from one of my culinary idols, James Peterson, writing in Saveur magazine.  In the same article he provided a handful of sauce recipes using demi glace, including a derivation of the classic pork Sauce [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Pulled Pork Shoulder Mojo</title>
		<link>http://fotocuisine.com/2009/09/02/pulled-pork-shoulder-mojo/</link>
		<comments>http://fotocuisine.com/2009/09/02/pulled-pork-shoulder-mojo/#comments</comments>
		<pubDate>Thu, 03 Sep 2009 02:42:49 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[chimchurri]]></category>
		<category><![CDATA[cuban]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[latin]]></category>
		<category><![CDATA[mojo]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=184</guid>
		<description><![CDATA[
We haven&#8217;t been posting as often as we&#8217;d like.  Summer and a new job has kept us busy in the real world.  We&#8217;ve been enjoying food when we can, especially with the summer Kids&#8217; Iron Chef battles, and it looks like work stress may be easing off soon.  Who ever said a [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>POM Pomegranate Barbecue Ribs</title>
		<link>http://fotocuisine.com/2009/05/09/pom-pomegranate-barbecue-ribs/</link>
		<comments>http://fotocuisine.com/2009/05/09/pom-pomegranate-barbecue-ribs/#comments</comments>
		<pubDate>Sat, 09 May 2009 20:42:56 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baby back ribs]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=167</guid>
		<description><![CDATA[To some, May means the Kentucky Derby.  To others, the start of the summer growing season.  To many backyard chefs, May is the start of barbecue.
Barbecue used to be a very regional thing.  One area might mean pork while another means beef.  Some barbecue chefs prefer to smoke, some to grill, [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Korean-style Chili Pork Loin Wraps</title>
		<link>http://fotocuisine.com/2008/08/19/korean-style-chili-pork-loin-wraps/</link>
		<comments>http://fotocuisine.com/2008/08/19/korean-style-chili-pork-loin-wraps/#comments</comments>
		<pubDate>Tue, 19 Aug 2008 20:18:57 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chili sauce]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[korean]]></category>
		<category><![CDATA[loin]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=106</guid>
		<description><![CDATA[As Tropical Storm Fay bears down on us (we&#8217;re fine, just a lot of wind and rain), nothing much to do except work, and watch the rain.  I worked most of the day, but now my cell keeps giving me an &#8220;all circuits busy&#8221;, so I opened a Kalik beer (I figure Bahamian beer [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<item>
		<title>40 Clove Garlic Chicken with Pasta Carbonara &#8212; First Thursday Night Smackdown</title>
		<link>http://fotocuisine.com/2008/07/03/40-clove-garlic-chicken-with-pasta-carbonara-first-thursday-night-smackdown/</link>
		<comments>http://fotocuisine.com/2008/07/03/40-clove-garlic-chicken-with-pasta-carbonara-first-thursday-night-smackdown/#comments</comments>
		<pubDate>Fri, 04 Jul 2008 02:39:17 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[TNS]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[carbonara]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=93</guid>
		<description><![CDATA[Michelle, at Thursday Night Smackdown threw a smackdown challenge:  Pick a recipe or technique you&#8217;ve never tried before, and do it.  Christey and I took the challenge to another level, and switched roles.  She cooked, and I shot the pictures.(Snarky comments in italics are Christey&#8217;s)
Christey cooked 40 clove garlic chicken (yes, 40 [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/07/03/40-clove-garlic-chicken-with-pasta-carbonara-first-thursday-night-smackdown/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Baby Back Ribs with Guava Barbecue and Fried Plantain Chips</title>
		<link>http://fotocuisine.com/2008/07/01/baby-back-ribs-with-guava-barbecue-and-fried-plantain-chips/</link>
		<comments>http://fotocuisine.com/2008/07/01/baby-back-ribs-with-guava-barbecue-and-fried-plantain-chips/#comments</comments>
		<pubDate>Wed, 02 Jul 2008 01:21:37 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baby back ribs]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[guava]]></category>
		<category><![CDATA[plaintain]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=92</guid>
		<description><![CDATA[It&#8217;s been summer in Florida for a few months now (in season, if not by calendar), but nothing says summer like ribs.
I lived in Atlanta for a decade, and barbecue always means pig in Georgia.  There are heated debates about wet (sauce-slathered) ribs vs. dry (spice-rubbed) ribs, and a couple hundred years of heavily [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/07/01/baby-back-ribs-with-guava-barbecue-and-fried-plantain-chips/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Espresso Pineapple Pork Loin</title>
		<link>http://fotocuisine.com/2008/06/28/espresso-pineapple-pork-loin/</link>
		<comments>http://fotocuisine.com/2008/06/28/espresso-pineapple-pork-loin/#comments</comments>
		<pubDate>Sun, 29 Jun 2008 02:53:17 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[espresso]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[loin]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=91</guid>
		<description><![CDATA[This is a pork-only weekend.  We haven&#8217;t posted any food in a week, life and work getting in the way.  So I wanted to do as much as I could over the weekend, and if we&#8217;re doing a double header, why not concentrate on pork?
I have wanted to do a pork loin dish [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/06/28/espresso-pineapple-pork-loin/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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