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	<title>Salty Seattle &#187; Piedmont</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>Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter</title>
		<link>http://www.saltyseattle.com/2010/11/potato-cashew-gnocchi-panang-foam-coconut-bubbles-thai-basil-oil-powdered-peanut-butter/</link>
		<comments>http://www.saltyseattle.com/2010/11/potato-cashew-gnocchi-panang-foam-coconut-bubbles-thai-basil-oil-powdered-peanut-butter/#comments</comments>
		<pubDate>Tue, 02 Nov 2010 05:53:20 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[basil oil]]></category>
		<category><![CDATA[bubbles]]></category>
		<category><![CDATA[cashew gnocchi]]></category>
		<category><![CDATA[cashew gnocchi recipe]]></category>
		<category><![CDATA[cashew potato gnocchi]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[coconut bubbles]]></category>
		<category><![CDATA[coconut foam]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[lecithin]]></category>
		<category><![CDATA[maltodextrin]]></category>
		<category><![CDATA[modernist cuisine]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[panang]]></category>
		<category><![CDATA[panang curry]]></category>
		<category><![CDATA[panang curry foam]]></category>
		<category><![CDATA[pea sprouts]]></category>
		<category><![CDATA[peanut butter powder]]></category>
		<category><![CDATA[peanut gnocchi]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[piedmontese]]></category>
		<category><![CDATA[potato gnocchi]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[thai basil]]></category>
		<category><![CDATA[thai basil oil]]></category>
		<category><![CDATA[traditional pasta]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2056</guid>
		<description><![CDATA[I have two somewhat distinct passions in the kitchen- from scratch at home with heavy Piedmontese influences versus haute modern cuisine.  I usually keep them separate- doing weeknight pasta meals whilst dreaming up molecular concoctions to spend the entire weekend perfecting. I’ve been so heavily-steeped in modern mania the past few months, however, that my [...]]]></description>
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		<slash:comments>31</slash:comments>
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		<title>White Truffles from Alba: Tartufo Bianco Two Ways</title>
		<link>http://www.saltyseattle.com/2009/11/white-truffles-from-alba-tartufo-bianco-two-ways/</link>
		<comments>http://www.saltyseattle.com/2009/11/white-truffles-from-alba-tartufo-bianco-two-ways/#comments</comments>
		<pubDate>Thu, 12 Nov 2009 07:16:03 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Alba]]></category>
		<category><![CDATA[barbaresco]]></category>
		<category><![CDATA[barolo]]></category>
		<category><![CDATA[castelmagno]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Raviolo]]></category>
		<category><![CDATA[stracchino]]></category>
		<category><![CDATA[tagliolini]]></category>
		<category><![CDATA[tartufo bianco]]></category>
		<category><![CDATA[toma]]></category>
		<category><![CDATA[truffle]]></category>
		<category><![CDATA[white truffles]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=502</guid>
		<description><![CDATA[It’s truffle season again, my darlings; get out your sniffers and let’s get down and get woodsy with it.  I have heard tell that this season isn’t considered a vintage year in the grand scheme of things, but my craving is so strong once I go an entire year without a whiff that I’m willing [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Cascina Spinasse: Capitol Hill’s Ode to Piedmont</title>
		<link>http://www.saltyseattle.com/2009/09/cascina-spinasse-capitol-hills-ode-to-piedmont/</link>
		<comments>http://www.saltyseattle.com/2009/09/cascina-spinasse-capitol-hills-ode-to-piedmont/#comments</comments>
		<pubDate>Wed, 09 Sep 2009 21:57:36 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Capitol Hill]]></category>
		<category><![CDATA[Cascina Spinasse]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[ragu]]></category>
		<category><![CDATA[squab]]></category>
		<category><![CDATA[tagliolini]]></category>
		<category><![CDATA[tajarin]]></category>
		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=70</guid>
		<description><![CDATA[Having a baby significantly diminishes most parents’ capacity for dining out, at least in the types of establishments they likely used to frequent.  When Bentley Danger was born a year ago, Jonas and I were excited to take him to all our favorite haunts.  One day when he was about two weeks old, we were [...]]]></description>
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		<slash:comments>2</slash:comments>
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