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	<title>Salty Seattle &#187; mozzarella</title>
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	<link>http://www.saltyseattle.com</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>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>
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		<title>Mozzarella Balloons: A Molecular Masterpiece</title>
		<link>http://www.saltyseattle.com/2010/10/mozzarella-balloons-a-molecular-masterpiece/</link>
		<comments>http://www.saltyseattle.com/2010/10/mozzarella-balloons-a-molecular-masterpiece/#comments</comments>
		<pubDate>Thu, 07 Oct 2010 21:48:43 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[alinea]]></category>
		<category><![CDATA[arugula]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[best seattle food blog]]></category>
		<category><![CDATA[cheese curd]]></category>
		<category><![CDATA[contest]]></category>
		<category><![CDATA[delaurenti]]></category>
		<category><![CDATA[delaurenti seattle]]></category>
		<category><![CDATA[food ninja]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[leaf gelatin]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[mozzarella balloons]]></category>
		<category><![CDATA[mozzarella curd]]></category>
		<category><![CDATA[pea vines]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seattle food blog]]></category>
		<category><![CDATA[sheet gelatin]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1721</guid>
		<description><![CDATA[*The recipe and production of making mozzarella balloons embodies the spirit of the Food Ninja, which is why I’m including it here as a launching inspiration for opening day of the contest! Starting today, for the next two weeks (until Oct 24), submit your Food Ninja Entries to FOODNINJA@saltyseattle.com in the following categories: Ninja Recipe [...]]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Rack of Lamb with Sun-Dried Tomato Balsamic Jus and Mozzarella Risotto Cakes</title>
		<link>http://www.saltyseattle.com/2009/09/rack-of-lamb-with-sun-dried-tomato-balsamic-jus-and-mozzarella-risotto-cakes/</link>
		<comments>http://www.saltyseattle.com/2009/09/rack-of-lamb-with-sun-dried-tomato-balsamic-jus-and-mozzarella-risotto-cakes/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 19:23:52 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[glamping]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[rack of lamb]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[sun-dried tomatoes]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=161</guid>
		<description><![CDATA[Whew, that title is a bit of a mouthful!  Almost as big a bite as you’ll want to take of the lamb and risotto cakes once they’re in front of you on the plate.  I knew I wanted to create something really special to nosh on during our “glamping” trip since all the apple-wood we [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
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		<title>Savory Caprese Tart</title>
		<link>http://www.saltyseattle.com/2009/09/tart/</link>
		<comments>http://www.saltyseattle.com/2009/09/tart/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 15:31:35 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Caprese]]></category>
		<category><![CDATA[De Laurenti]]></category>
		<category><![CDATA[heirloom tomatoes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5</guid>
		<description><![CDATA[The Power of a Savory Tart in Seattle’s Waning Summer.  It happens every year about this time- tomatoes start growing out my ears! Don’t pretend you don’t know what I mean- between my own garden, friends with P-Patches, and well-meaning farmer’s market vendors who slash the prices on their Aunt Rubies down to a mere $1.99 a pound, I’ve suddenly got more tomatoes than I could ever dream about on a cold, January day. Aaah, the spoils of late August and how to appreciate their divine magnificence…]]></description>
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		<slash:comments>9</slash:comments>
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