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	<title>Comments on: Carne Battuta al Coltello con Uova di Quaglia</title>
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	<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/</link>
	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>By: fresh lemons</title>
		<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/comment-page-1/#comment-5629</link>
		<dc:creator>fresh lemons</dc:creator>
		<pubDate>Thu, 18 Nov 2010 19:57:24 +0000</pubDate>
		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1291#comment-5629</guid>
		<description>I tried your Carne Battuta al Coltello con Uova di Quaglia and it is fantastic.  Thank you for sharing it.  I noticed you use olive oil instead of extra virgin olive oil.  Does it matter which one you use?  I came across this quote by Nicholas Perricone at http://www.buy-extra-virgin-olive-oil.com 

“Extra virgin olive oil is one of the most powerful anti-inflammatory foods in existence.  Though I cannot promise you an equally long life span [as the olive tree&#039;s life span], I can assure you that you will look younger, think more clearly, be more active and, yes, extend your life if you incorporate extra virgin olive oil into your diet on a daily basis.” 

Any recommendations of one over the other?  Is buying extra virgin olive oil worth the extra money? 

Cynthia Busher
Chatsworth, CA</description>
		<content:encoded><![CDATA[<p>I tried your Carne Battuta al Coltello con Uova di Quaglia and it is fantastic.  Thank you for sharing it.  I noticed you use olive oil instead of extra virgin olive oil.  Does it matter which one you use?  I came across this quote by Nicholas Perricone at <a href="http://www.buy-extra-virgin-olive-oil.com" rel="nofollow">http://www.buy-extra-virgin-olive-oil.com</a> </p>
<p>“Extra virgin olive oil is one of the most powerful anti-inflammatory foods in existence.  Though I cannot promise you an equally long life span [as the olive tree's life span], I can assure you that you will look younger, think more clearly, be more active and, yes, extend your life if you incorporate extra virgin olive oil into your diet on a daily basis.” </p>
<p>Any recommendations of one over the other?  Is buying extra virgin olive oil worth the extra money? </p>
<p>Cynthia Busher<br />
Chatsworth, CA</p>
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		<title>By: Ezra Lunde</title>
		<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/comment-page-1/#comment-3367</link>
		<dc:creator>Ezra Lunde</dc:creator>
		<pubDate>Mon, 16 Aug 2010 01:44:32 +0000</pubDate>
		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1291#comment-3367</guid>
		<description>oh my god. stunning.</description>
		<content:encoded><![CDATA[<p>oh my god. stunning.</p>
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		<title>By: Linda</title>
		<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/comment-page-1/#comment-3145</link>
		<dc:creator>Linda</dc:creator>
		<pubDate>Sat, 31 Jul 2010 20:35:57 +0000</pubDate>
		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1291#comment-3145</guid>
		<description>&lt;a href=&quot;#comment-3125&quot; rel=&quot;nofollow&quot;&gt;@Pam @ Sticks Forks Fingers&lt;/a&gt; 
the dinner guests are a key element to this one for sure! I hope I get to see these Manolos live some time soon.</description>
		<content:encoded><![CDATA[<p><a href="#comment-3125" rel="nofollow">@Pam @ Sticks Forks Fingers</a><br />
the dinner guests are a key element to this one for sure! I hope I get to see these Manolos live some time soon.</p>
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		<title>By: Linda</title>
		<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/comment-page-1/#comment-3130</link>
		<dc:creator>Linda</dc:creator>
		<pubDate>Fri, 30 Jul 2010 02:10:53 +0000</pubDate>
		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1291#comment-3130</guid>
		<description>&lt;a href=&quot;#comment-3127&quot; rel=&quot;nofollow&quot;&gt;@Deslihhh&lt;/a&gt; 
In Walla Walla? Awesome! That town is improving by the second. Carpaccio is fab too, though my heart belongs to battuta- kind of like spicy tuna on crispy rice versus just plain ol&#039; sashimi.</description>
		<content:encoded><![CDATA[<p><a href="#comment-3127" rel="nofollow">@Deslihhh</a><br />
In Walla Walla? Awesome! That town is improving by the second. Carpaccio is fab too, though my heart belongs to battuta- kind of like spicy tuna on crispy rice versus just plain ol&#8217; sashimi.</p>
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		<title>By: Deslihhh</title>
		<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/comment-page-1/#comment-3127</link>
		<dc:creator>Deslihhh</dc:creator>
		<pubDate>Thu, 29 Jul 2010 21:20:46 +0000</pubDate>
		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1291#comment-3127</guid>
		<description>I just had lamb tartar in Walla Walla this weekend and it was fabulous.  I don;t trust many pleces that serve it so usually i end up having beef carpaccio which saves my craving.</description>
		<content:encoded><![CDATA[<p>I just had lamb tartar in Walla Walla this weekend and it was fabulous.  I don;t trust many pleces that serve it so usually i end up having beef carpaccio which saves my craving.</p>
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