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	<pubDate>Fri, 05 Sep 2008 17:08:27 +0000</pubDate>
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		<title>Citrus Grilled Lobster Tail &#8212; Thursday Night Smackdown</title>
		<link>http://fotocuisine.com/2008/09/05/citrus-grilled-lobster-tail-thursday-night-smackdown/</link>
		<comments>http://fotocuisine.com/2008/09/05/citrus-grilled-lobster-tail-thursday-night-smackdown/#comments</comments>
		<pubDate>Fri, 05 Sep 2008 17:08:27 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=120</guid>
		<description><![CDATA[Michelle, over at Thursday Night Smackdown has a First Thursday challenge.  Yesterday was the first Thursday of the month, and the theme was The Grill.  The challenge is to pick a recipe you&#8217;ve never tried, using the theme, and bang it out.  As usual for our First Thursday challenge, Christey and I [...]]]></description>
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		<item>
		<title>Gravlax, Part 2</title>
		<link>http://fotocuisine.com/2008/09/03/gravlax-part-2/</link>
		<comments>http://fotocuisine.com/2008/09/03/gravlax-part-2/#comments</comments>
		<pubDate>Thu, 04 Sep 2008 00:17:09 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=119</guid>
		<description><![CDATA[After 72 hours, I took the gravlax out of the fridge (for those who missed part 1, you can catch it here).
Was it worth it?


The Saveur magazine article I&#8217;m getting this from also included a recipe for gravlaxsås, a mustard/dill/cream sauce.  I decided to try that as well, as it sounded like a semi-mayo [...]]]></description>
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		</item>
		<item>
		<title>Summertime</title>
		<link>http://fotocuisine.com/2008/09/01/summertime/</link>
		<comments>http://fotocuisine.com/2008/09/01/summertime/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 22:34:30 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=118</guid>
		<description><![CDATA[When I was a kid, Labor Day was the end of summer, the transition into the new year, perhaps more important in a kid&#8217;s life (or at least more relevant) than New Year&#8217;s Day.  
New cartoons on Saturday morning, new TV shows at night, a new school year, a new teacher, new friends, and [...]]]></description>
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		</item>
		<item>
		<title>Gravlax, Part 1</title>
		<link>http://fotocuisine.com/2008/08/30/gravlax-part-1/</link>
		<comments>http://fotocuisine.com/2008/08/30/gravlax-part-1/#comments</comments>
		<pubDate>Sun, 31 Aug 2008 01:38:00 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=117</guid>
		<description><![CDATA[I love salmon.  It&#8217;s not hugely common in Floridian cuisine, partly because it&#8217;s imported hundreds or thousands of miles, partly because there are so many other warm water fish swimming off our coasts.
It&#8217;s one of my favorite fish not only for it&#8217;s meaty, oily taste, but because of the versatility.   It can [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/08/30/gravlax-part-1/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Buffalo Style Rock Cornish Hens</title>
		<link>http://fotocuisine.com/2008/08/29/buffalo-style-rock-cornish-hens/</link>
		<comments>http://fotocuisine.com/2008/08/29/buffalo-style-rock-cornish-hens/#comments</comments>
		<pubDate>Sat, 30 Aug 2008 02:08:39 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

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

		<guid isPermaLink="false">http://fotocuisine.com/?p=116</guid>
		<description><![CDATA[I went to college in upstate New York (RPI), which meant lots of buffalo wings.  There were many local hole-in-the-wall places that would deliver them to your door, just like pizza or Chinese.  My spice tolerance back then was through the roof, though it&#8217;s mellowed a bit since I moved to the tropics.
Still, [...]]]></description>
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		<title>Farmer&#8217;s Market</title>
		<link>http://fotocuisine.com/2008/08/29/farmers-market/</link>
		<comments>http://fotocuisine.com/2008/08/29/farmers-market/#comments</comments>
		<pubDate>Fri, 29 Aug 2008 20:48:00 +0000</pubDate>
		<dc:creator>Christey</dc:creator>
		
		<category><![CDATA[Photography]]></category>

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

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

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

		<category><![CDATA[farmer's market]]></category>

		<category><![CDATA[green beans]]></category>

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

		<guid isPermaLink="false">http://fotocuisine.com/?p=115</guid>
		<description><![CDATA[

]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/08/29/farmers-market/feed/</wfw:commentRss>
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		<item>
		<title>Experimental Farming</title>
		<link>http://fotocuisine.com/2008/08/28/experimental-farming/</link>
		<comments>http://fotocuisine.com/2008/08/28/experimental-farming/#comments</comments>
		<pubDate>Fri, 29 Aug 2008 02:31:00 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

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

		<guid isPermaLink="false">http://fotocuisine.com/?p=114</guid>
		<description><![CDATA[This last weekend, Christey and I hung out in Epcot for my birthday.  Besides eating our way around the world, we rode the &#8220;Living with the Land&#8221; ride in the Land pavilion.
The first part of the tour is an interesting ride through Earth&#8217;s ecological zones &#8212; rainforests, deserts, through history and so forth.  [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/08/28/experimental-farming/feed/</wfw:commentRss>
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		<item>
		<title>Gnocchi Parisienne with Vegetables</title>
		<link>http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/</link>
		<comments>http://fotocuisine.com/2008/08/26/gnocchi-parisienne-with-vegetables/#comments</comments>
		<pubDate>Tue, 26 Aug 2008 04:19:38 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=112</guid>
		<description><![CDATA[The first (and only) restaurant of Thomas Keller&#8217;s we have been to is Bouchon in the Venetian in Las Vegas.  It was a highlight of our trip as much as anything else in Vegas.
My main course was Keller&#8217;s Gnocchi with Vegetables, a seasonal dish he makes that&#8217;s actually vegetarian (ovo-lacto, anyway, as ingredients include [...]]]></description>
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		</item>
		<item>
		<title>Todd English&#8217;s bluezoo, Walt Disney World</title>
		<link>http://fotocuisine.com/2008/08/24/todd-englishs-bluezoo-walt-disney-world/</link>
		<comments>http://fotocuisine.com/2008/08/24/todd-englishs-bluezoo-walt-disney-world/#comments</comments>
		<pubDate>Mon, 25 Aug 2008 02:10:38 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

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

		<guid isPermaLink="false">http://fotocuisine.com/?p=110</guid>
		<description><![CDATA[Christey and I don&#8217;t do many restaurant reviews.  I would rather get inspired by what professionals do with their food without having to put my mind in nitpick mode, and Christey goes completely bonkers trying to shoot mouth-watering cuisine in low-light conditions.  So, this won&#8217;t really be a review as much of a [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/08/24/todd-englishs-bluezoo-walt-disney-world/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Hot and Sour Soup with Bread Bowl</title>
		<link>http://fotocuisine.com/2008/08/21/hot-and-sour-soup-with-bread-bowl/</link>
		<comments>http://fotocuisine.com/2008/08/21/hot-and-sour-soup-with-bread-bowl/#comments</comments>
		<pubDate>Thu, 21 Aug 2008 16:35:10 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
		
		<category><![CDATA[Photography]]></category>

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

		<category><![CDATA[Royal Foodie Joust]]></category>

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

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

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

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

		<category><![CDATA[hot and sour]]></category>

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

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

		<category><![CDATA[whole wheat ginger lemon]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=109</guid>
		<description><![CDATA[This is my entry for this month&#8217;s Royal Foodie Joust from Jenn, the Leftover Queen.
Kittie won last month (congratulations Kittie) and her choices for this month&#8217;s joust were:
*Whole Grain
*Ginger
*Citrus
I made a crystallized ginger and lemon rind wheat bread with bulgar (whole wheat), and a hot and sour soup with ginger, lemon juice, garnished with popcorn [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/08/21/hot-and-sour-soup-with-bread-bowl/feed/</wfw:commentRss>
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