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	<title>Rumblings of an Ol' Curmudgeon</title>
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	<link>http://mtriggs.wordpress.com</link>
	<description>Harumph!!</description>
	<lastBuildDate>Fri, 13 Nov 2009 13:44:50 +0000</lastBuildDate>
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		<title>Rumblings of an Ol' Curmudgeon</title>
		<link>http://mtriggs.wordpress.com</link>
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			<item>
		<title>Jumped-Up Pilaf of a Sort</title>
		<link>http://mtriggs.wordpress.com/2009/11/13/jumped-up-pilaf-of-a-sort/</link>
		<comments>http://mtriggs.wordpress.com/2009/11/13/jumped-up-pilaf-of-a-sort/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 13:44:50 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Yummy Sounds +3]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=660</guid>
		<description><![CDATA[This is something that is extremely quick, easy, and tasty. This is quite good when you are just out of steam, as it were. This will serve two. Do the math for your lot.
76 g chopped onion (about 1 small)
38 g chopped celery (about 1/2 as much as onion)
38 g chopped carrot (about 1/2 as [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=660&subd=mtriggs&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">mtriggs</media:title>
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		<item>
		<title>Introduction to the Mother Sauces</title>
		<link>http://mtriggs.wordpress.com/2009/11/07/introduction-to-the-mother-sauces/</link>
		<comments>http://mtriggs.wordpress.com/2009/11/07/introduction-to-the-mother-sauces/#comments</comments>
		<pubDate>Sun, 08 Nov 2009 00:32:22 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Yummy Sounds +4]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=656</guid>
		<description><![CDATA[No one really knows how long sauces have been used in cooking. Probably since early civilizations figured out how to make cooking vessels – it is hard to make a sauce on a spit. We know that people started writing about sauces during the middle ages.
As usual – where food is concerned – the great [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=656&subd=mtriggs&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://mtriggs.wordpress.com/2009/11/07/introduction-to-the-mother-sauces/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">mtriggs</media:title>
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		<item>
		<title>Pâte à Crêpes</title>
		<link>http://mtriggs.wordpress.com/2009/10/18/pate-a-crepes/</link>
		<comments>http://mtriggs.wordpress.com/2009/10/18/pate-a-crepes/#comments</comments>
		<pubDate>Sun, 18 Oct 2009 17:55:26 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Yummy Sounds +4]]></category>
		<category><![CDATA[Yummy Sounds +5]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=647</guid>
		<description><![CDATA[Your basic French pancakes are called crêpes. You have heard of them even if you haven’t had them. Like a good many of the world’s greatest tastes, they are a whole lot easier to make than you may think. The main problem is that people who are good cooks are not necessarily food teachers and/or [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=647&subd=mtriggs&ref=&feed=1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<title>Delicate Fish and Beurre Blanc</title>
		<link>http://mtriggs.wordpress.com/2009/10/13/delicate-fish-and-beurre-blanc/</link>
		<comments>http://mtriggs.wordpress.com/2009/10/13/delicate-fish-and-beurre-blanc/#comments</comments>
		<pubDate>Tue, 13 Oct 2009 23:35:27 +0000</pubDate>
		<dc:creator>turtlemom3</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=639</guid>
		<description><![CDATA[This is a take-off on the traditional French beurre blanc. Now beurre blanc means white butter. Remember classic French cooking:

Do Something
Add butter

And then:

Add butter
Do Something

So – what the traditional beurre blanc does is make a rich reduction sauce out of something acidic and shallots. If we add heavy cream then it becomes a beurre nantais [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=639&subd=mtriggs&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">turtlemom3</media:title>
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		<item>
		<title>The Best Hamburger You Will Ever Eat</title>
		<link>http://mtriggs.wordpress.com/2009/10/06/the-best-hamburger-you-will-ever-eat/</link>
		<comments>http://mtriggs.wordpress.com/2009/10/06/the-best-hamburger-you-will-ever-eat/#comments</comments>
		<pubDate>Tue, 06 Oct 2009 14:16:56 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Yummy Sounds +4]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=634</guid>
		<description><![CDATA[Or  &#8211; as the French call it &#8211; Biftek Haché à la Lyonnaise. This is from Julia Child’s seminal book The Art of French Cooking. As I may (or may not) have said at some point or other – if you can only have one cookbook, this should be it. Even if you don’t [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=634&subd=mtriggs&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://mtriggs.wordpress.com/2009/10/06/the-best-hamburger-you-will-ever-eat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">mtriggs</media:title>
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		<item>
		<title>Basic Cobblers –</title>
		<link>http://mtriggs.wordpress.com/2009/09/24/basic-cobblers-%e2%80%93/</link>
		<comments>http://mtriggs.wordpress.com/2009/09/24/basic-cobblers-%e2%80%93/#comments</comments>
		<pubDate>Thu, 24 Sep 2009 22:44:03 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Yummy Sounds +5]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=632</guid>
		<description><![CDATA[Cobblers are mostly US and UK in usage. ‘Course the Brits don’t mean the same as we do by the word. What was that about two peoples separated by a common language? Methinks that G.B. Shaw had it right. Anyway – to the American a cobbler is a desert with the crust on the bottom [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=632&subd=mtriggs&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://mtriggs.wordpress.com/2009/09/24/basic-cobblers-%e2%80%93/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">mtriggs</media:title>
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		<item>
		<title>Mayonnaise the Easy Way</title>
		<link>http://mtriggs.wordpress.com/2009/09/21/mayonnaise-the-easy-way/</link>
		<comments>http://mtriggs.wordpress.com/2009/09/21/mayonnaise-the-easy-way/#comments</comments>
		<pubDate>Mon, 21 Sep 2009 13:50:04 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Yummy Sounds +3]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=620</guid>
		<description><![CDATA[Now that you have seen the original energetic way to make mayonnaise and have discovered the full flavor of the real stuff, you may wish there were an easier way. There is (are). The first method requires a food processor, which I suppose that most people have nowadays. This is pretty easy in that the [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=620&subd=mtriggs&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://mtriggs.wordpress.com/2009/09/21/mayonnaise-the-easy-way/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">mtriggs</media:title>
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		<item>
		<title>Mayonnaise &#8211; The Real Thing</title>
		<link>http://mtriggs.wordpress.com/2009/09/11/mayonnaise-the-real-thing/</link>
		<comments>http://mtriggs.wordpress.com/2009/09/11/mayonnaise-the-real-thing/#comments</comments>
		<pubDate>Fri, 11 Sep 2009 22:38:19 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Yummy Sounds +3]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=612</guid>
		<description><![CDATA[Or – How to get some exercise.
This is the second great classic sauce that every cook should be able to hammer out with little or no effort. I’ve already covered Hollandaise (see Eggs Benedict), so this bit on mayonnaise completes the Allemande (emulsion of lemon and egg yolk) class of the mother sauces of Escoffier. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=612&subd=mtriggs&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://mtriggs.wordpress.com/2009/09/11/mayonnaise-the-real-thing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">mtriggs</media:title>
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		<item>
		<title>Strawberry Shortcake</title>
		<link>http://mtriggs.wordpress.com/2009/09/02/strawberry-shortcake/</link>
		<comments>http://mtriggs.wordpress.com/2009/09/02/strawberry-shortcake/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 13:10:51 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Yummy Sounds +4]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=609</guid>
		<description><![CDATA[This is an old-fashioned kind of dessert. The cake is not a cake. It is shortbread or shortcake to Americans or scone to Brits. What that means is a basic biscuit that is leavened by baking powder. The ingredients are not really blended, they are cut together – an entirely different proposition.


&#8212;&#8211;Biscuits:&#8212;&#8211;
300 g all-purpose flour [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=609&subd=mtriggs&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">mtriggs</media:title>
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		<item>
		<title>The Best Brownie You’ll Ever Taste</title>
		<link>http://mtriggs.wordpress.com/2009/08/30/the-best-brownie-youll-ever-taste-2/</link>
		<comments>http://mtriggs.wordpress.com/2009/08/30/the-best-brownie-youll-ever-taste-2/#comments</comments>
		<pubDate>Sun, 30 Aug 2009 21:16:56 +0000</pubDate>
		<dc:creator>mtriggs</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Yummy Sounds]]></category>

		<guid isPermaLink="false">http://mtriggs.wordpress.com/?p=607</guid>
		<description><![CDATA[Herself used to say that the brownies that you made from the box were as good as it could get. There was therefore no need to make them from scratch. She no longer says this.
{{HERSELF SEZ: Lots and lots of Yummy Sounds!!}}
8 &#8211; 1 ounce squares of unsweetened chocolate
2 sticks butter (1 cup)
5 eggs
600 g [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=mtriggs.wordpress.com&blog=1351536&post=607&subd=mtriggs&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://mtriggs.wordpress.com/2009/08/30/the-best-brownie-youll-ever-taste-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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