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	<title>Salty Seattle &#187; cream</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>Sous Vide Souffle / Jamón Ibérico / Légumes Parisienne</title>
		<link>http://www.saltyseattle.com/2010/10/sous-vide-souffle-parisienne-vegetables-jamon-iberico/</link>
		<comments>http://www.saltyseattle.com/2010/10/sous-vide-souffle-parisienne-vegetables-jamon-iberico/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 15:56:14 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chicken egg]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[delicata]]></category>
		<category><![CDATA[duck egg]]></category>
		<category><![CDATA[egg yolk]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[froth]]></category>
		<category><![CDATA[golden]]></category>
		<category><![CDATA[immersion circulator]]></category>
		<category><![CDATA[jamon iberico]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[parisienne]]></category>
		<category><![CDATA[parisienne balls]]></category>
		<category><![CDATA[parisienne scoop]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[raphael pena]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[red beets]]></category>
		<category><![CDATA[round cutter]]></category>
		<category><![CDATA[souffle]]></category>
		<category><![CDATA[souffle recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous vide souffle]]></category>
		<category><![CDATA[sous vide supreme]]></category>
		<category><![CDATA[spain]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1818</guid>
		<description><![CDATA[*One more day to vote in Project Food Blog Challenge #4. If you like me, why not vote for me here, pretty please? If sustainable chicken butchering wasn’t Food Ninja enough for you (one week left to enter the Food Ninja contest-do it::), how about giving water-bathed soufflés a whirl? This is a “soufflé” in [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/10/sous-vide-souffle-parisienne-vegetables-jamon-iberico/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Egg Yolk Drops: Floor-Licking Good</title>
		<link>http://www.saltyseattle.com/2010/09/egg-yolk-drops-floor-licking-good/</link>
		<comments>http://www.saltyseattle.com/2010/09/egg-yolk-drops-floor-licking-good/#comments</comments>
		<pubDate>Mon, 27 Sep 2010 18:15:35 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[alinea]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[bubbles]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[drops]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[lecithin]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[pipette]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[yolk]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1568</guid>
		<description><![CDATA[Hear that? It’s the collective sigh of food bloggers across the continent steeling themselves for the inevitable 4pm sunsets, hence no natural light in which to take decent pictures of their plates. Sorry these photos lack finesse- I promise to lug out ye old studio light kit asap. How have I never done this before? [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<item>
		<title>Project Food Blog #2: The Jetsons: Breakfast in Space</title>
		<link>http://www.saltyseattle.com/2010/09/project-food-blog-2-the-jetsons-breakfast-in-space/</link>
		<comments>http://www.saltyseattle.com/2010/09/project-food-blog-2-the-jetsons-breakfast-in-space/#comments</comments>
		<pubDate>Sat, 25 Sep 2010 15:36:33 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[baguette]]></category>
		<category><![CDATA[beurre monte]]></category>
		<category><![CDATA[blood oranges]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[capsules]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[espresso]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[future food]]></category>
		<category><![CDATA[jetsons]]></category>
		<category><![CDATA[marmalade]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[pills]]></category>
		<category><![CDATA[project food blog]]></category>
		<category><![CDATA[quail egg]]></category>
		<category><![CDATA[society]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[space]]></category>
		<category><![CDATA[spherified butter]]></category>
		<category><![CDATA[the jetsons]]></category>
		<category><![CDATA[toast]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1539</guid>
		<description><![CDATA[*Quick preface: Project Food Blog has really brought out the best in bloggers. I have noticed so much camaraderie, generosity and championing of one another&#8217;s posts, I am floored. It has been brilliant to read raw words written by real people all across the blogosphere and to laugh, salivate and cringe alongside fellow food aficionados. [...]]]></description>
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		<slash:comments>83</slash:comments>
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		<title>Foie Gras Chantilly Croquembouche with Maple Balsamic Sauce</title>
		<link>http://www.saltyseattle.com/2010/07/foie-gras-chantilly-croquembouche-maple-balsamic-sauce/</link>
		<comments>http://www.saltyseattle.com/2010/07/foie-gras-chantilly-croquembouche-maple-balsamic-sauce/#comments</comments>
		<pubDate>Mon, 19 Jul 2010 05:17:01 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[au]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[chantilly]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[choux]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[creme]]></category>
		<category><![CDATA[croquembouche]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[foie]]></category>
		<category><![CDATA[goose]]></category>
		<category><![CDATA[gras]]></category>
		<category><![CDATA[liver]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[pate]]></category>
		<category><![CDATA[profiterole]]></category>
		<category><![CDATA[reduction]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[spun]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1283</guid>
		<description><![CDATA[Never one to jump on the latest baking trend, you can imagine my surprise when I found myself unable to shake the concept of engineering a croquembouche.  Let’s start by answering the question, what is a croquembouche.  It’s essentially a tower of profiteroles glued together with caramel, often drizzled in chocolate, spun sugar, or all [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/07/foie-gras-chantilly-croquembouche-maple-balsamic-sauce/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Lavender Crema Pasticcera-filled Chocolate Ravioli with Shuksan Compote</title>
		<link>http://www.saltyseattle.com/2010/07/lavender-crema-pasticcera-chocolate-ravioli-shuksan-compote-recipe/</link>
		<comments>http://www.saltyseattle.com/2010/07/lavender-crema-pasticcera-chocolate-ravioli-shuksan-compote-recipe/#comments</comments>
		<pubDate>Sat, 10 Jul 2010 06:56:46 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[compote]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[crema]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[lavender]]></category>
		<category><![CDATA[pasticcera]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shuksan]]></category>
		<category><![CDATA[skagit]]></category>
		<category><![CDATA[strawberry]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[sun]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1277</guid>
		<description><![CDATA[I’m applying for a patent on this one. It is going to be very difficult to describe the extraordinary nature of this dish without employing the use of exuberant expletives, but I will try.  It all started with a strawberry picking and tasting adventure a mere one hour from Seattle and yet worlds away.  As [...]]]></description>
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		<slash:comments>5</slash:comments>
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