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	<title>Salty Seattle &#187; bacon</title>
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	<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>Faux Pelmeni with Champignons in Sweet Corn Consomme</title>
		<link>http://www.saltyseattle.com/2011/09/faux-pelmeni-with-champignons-in-sweet-corn-consomme/</link>
		<comments>http://www.saltyseattle.com/2011/09/faux-pelmeni-with-champignons-in-sweet-corn-consomme/#comments</comments>
		<pubDate>Thu, 01 Sep 2011 23:56:56 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[artusi]]></category>
		<category><![CDATA[artusi bar]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[chanterelle mushrooms]]></category>
		<category><![CDATA[how to form pelmeni]]></category>
		<category><![CDATA[how to make pelmeni]]></category>
		<category><![CDATA[mascarpone]]></category>
		<category><![CDATA[mascarpone cheese]]></category>
		<category><![CDATA[pea vine puree]]></category>
		<category><![CDATA[pelmeni]]></category>
		<category><![CDATA[pelmeni mold]]></category>
		<category><![CDATA[potato puree]]></category>
		<category><![CDATA[sweet corn]]></category>
		<category><![CDATA[sweet corn consomme]]></category>
		<category><![CDATA[where to buy pelmeni mold]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4490</guid>
		<description><![CDATA[*this is not a sponsored post- I’m just in luuuuurrrrvvvve. It is extremely rare that I endorse products on this blog, much less single-use kitchen gadgets. Generally speaking, things like pizza scissors, corn de-silkers and kiwi fruit de-bruisers are meant more for candidates of the Darwin Awards than the James Beard Awards. So when I [...]]]></description>
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		<slash:comments>28</slash:comments>
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		<title>Caviar Cornets</title>
		<link>http://www.saltyseattle.com/2011/07/caviar-cornets/</link>
		<comments>http://www.saltyseattle.com/2011/07/caviar-cornets/#comments</comments>
		<pubDate>Mon, 18 Jul 2011 14:09:09 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[blini]]></category>
		<category><![CDATA[buckwheat]]></category>
		<category><![CDATA[buckwheat cornets]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[cornets]]></category>
		<category><![CDATA[creme fraiche]]></category>
		<category><![CDATA[potato foam]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[white sturgeon caviar]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4238</guid>
		<description><![CDATA[If you know me at all by now, you know that I love turning classics into cornets. I did it a few months ago with eggs benedict and just recently with sea urchin and squid ink, which isn’t really a classic, but it made for a classically good cornet nonetheless. This time I decided to [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Eggs Benedict + Molecular Gastronomy: Don&#8217;t Be a Hater</title>
		<link>http://www.saltyseattle.com/2011/02/eggs-benedict-molecular-gastronomy-dont-be-a-hater/</link>
		<comments>http://www.saltyseattle.com/2011/02/eggs-benedict-molecular-gastronomy-dont-be-a-hater/#comments</comments>
		<pubDate>Mon, 14 Feb 2011 22:32:51 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[anti gastronomers]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bacon spirals]]></category>
		<category><![CDATA[butter poached egg yolks]]></category>
		<category><![CDATA[calcium lactage gluconate]]></category>
		<category><![CDATA[egg yolk drops]]></category>
		<category><![CDATA[eggs benedict]]></category>
		<category><![CDATA[el bulli]]></category>
		<category><![CDATA[english muffin cornets]]></category>
		<category><![CDATA[english muffin cornets recipe]]></category>
		<category><![CDATA[english muffin tuiles]]></category>
		<category><![CDATA[felix meana]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[food revolution]]></category>
		<category><![CDATA[froth]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[hollandaise]]></category>
		<category><![CDATA[katie button]]></category>
		<category><![CDATA[locavorism]]></category>
		<category><![CDATA[modern cooking]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[poutine]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[reverse spherification]]></category>
		<category><![CDATA[reverse spherification hollandaise]]></category>
		<category><![CDATA[slow food]]></category>
		<category><![CDATA[sodium alginate]]></category>
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		<category><![CDATA[spherified hollandaise recipe]]></category>
		<category><![CDATA[spherified hollandasie]]></category>
		<category><![CDATA[sustainability]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[transglutaminase]]></category>
		<category><![CDATA[wild boar bacon]]></category>
		<category><![CDATA[wylie dufresne]]></category>
		<category><![CDATA[yolk drops]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3102</guid>
		<description><![CDATA[*This is a post for consideration in The Sorcerer&#8217;s Apprentice recipe competition. If you like to get all crazy El Bulli-style, you should check out both the contest and the book HERE. If necessity is the mother of invention, luxury must be the father of reinvention, no? There is the argument- why mess with a [...]]]></description>
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		<slash:comments>41</slash:comments>
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		<title>Ode to Pizza</title>
		<link>http://www.saltyseattle.com/2011/01/ode-to-pizza/</link>
		<comments>http://www.saltyseattle.com/2011/01/ode-to-pizza/#comments</comments>
		<pubDate>Thu, 27 Jan 2011 23:46:11 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[affumicato]]></category>
		<category><![CDATA[american pizza]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[barbecue pizza]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[cake flour]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[chuck e cheese]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[himalayan salt block]]></category>
		<category><![CDATA[homemade tomato paste]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[jamon]]></category>
		<category><![CDATA[keystone pizza]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[napoli]]></category>
		<category><![CDATA[ode to pizza]]></category>
		<category><![CDATA[pepperoni pizza]]></category>
		<category><![CDATA[pineapple mushroom pizza]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[pizza margherita]]></category>
		<category><![CDATA[pizzaiolo]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[quail egg pizza]]></category>
		<category><![CDATA[quail eggs]]></category>
		<category><![CDATA[roma tomato]]></category>
		<category><![CDATA[semolina]]></category>
		<category><![CDATA[slice]]></category>
		<category><![CDATA[smoked]]></category>
		<category><![CDATA[speck]]></category>
		<category><![CDATA[speck on pizza]]></category>
		<category><![CDATA[sushi pizza]]></category>
		<category><![CDATA[thai basil]]></category>
		<category><![CDATA[whole milk mozzarella]]></category>
		<category><![CDATA[wood-fired crust]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3018</guid>
		<description><![CDATA[Pizza. It is a thing beloved by millions of people across the globe, if not billions. It is something that inspires joy, lust, loathe, litigation, and fisticuffs. We all have our own personal journey with pizza; mine started at age five at Keystone Pizza in Mountain Home, Idaho. Back then (in the olden days) the [...]]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>What? You&#8217;ve Never Heard of Bolognara?</title>
		<link>http://www.saltyseattle.com/2010/12/bolognese-carbonara-bolognara/</link>
		<comments>http://www.saltyseattle.com/2010/12/bolognese-carbonara-bolognara/#comments</comments>
		<pubDate>Thu, 09 Dec 2010 18:36:33 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bolognara]]></category>
		<category><![CDATA[Bolognese]]></category>
		<category><![CDATA[bolognese sauce]]></category>
		<category><![CDATA[bucatini]]></category>
		<category><![CDATA[carbonara]]></category>
		<category><![CDATA[carbonese]]></category>
		<category><![CDATA[ragu]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous vide duck egg]]></category>
		<category><![CDATA[sous vide egg]]></category>
		<category><![CDATA[traditional italian pasta recipe]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2478</guid>
		<description><![CDATA[Bolognara is a smash-up between two classic Italian pasta dishes- Bolognese and carbonara. I suppose I could also call it carbonese, but I like bolognara better- there is something less awkward about it. It’s about the most non-traditional thing ever, and I don’t want to get bludgeoned to death by stalwart supporters of the old [...]]]></description>
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		<slash:comments>18</slash:comments>
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