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	<title>Salty Seattle &#187; potatoes</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>Ahi Poached in Duck Fat L’Orange with Caramelized Figs and Pommes Maxim</title>
		<link>http://www.saltyseattle.com/2010/08/ahi-poached-duck-fat-l-orange-figs-caramelized-pommes-maxim/</link>
		<comments>http://www.saltyseattle.com/2010/08/ahi-poached-duck-fat-l-orange-figs-caramelized-pommes-maxim/#comments</comments>
		<pubDate>Wed, 11 Aug 2010 06:31:51 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[ahi]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[l'orange]]></category>
		<category><![CDATA[maxim]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[poached]]></category>
		<category><![CDATA[pommes]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1367</guid>
		<description><![CDATA[I have a husband who won’t eat fish. This is especially painful because I am the type of person to desperately covet what I cannot have. If someone tells me something is unattainable I will hit the wall at the end of the internet looking for it. Usually I am victorious. Case in point: my [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Quail Egg Pierogi with Caramelized Onions and Shaved Asparagus</title>
		<link>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/</link>
		<comments>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 05:59:24 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[caramelized]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[global]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pierog]]></category>
		<category><![CDATA[pierogi]]></category>
		<category><![CDATA[pierogies]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spear]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1125</guid>
		<description><![CDATA[Pierogi are similar to the Italian pastas I am very familiar with making, and yet oh-so-different.  Stylistically, the dough is more like a hybrid between biscuit and pasta dough, for one thing.  With typical tagliatelle, ravioli, lasagna, etc, the dough benefits from extreme manipulation. Biscuit dough (and similarly pie crust), on the other hand, should [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Smoked Mangalitsa Jowl with Okinawan Gnocchi, Favas &amp; Fresh Chickpeas</title>
		<link>http://www.saltyseattle.com/2010/06/mangalitsa-jowl-okinawan-gnocchi-favas-fresh-chickpeas/</link>
		<comments>http://www.saltyseattle.com/2010/06/mangalitsa-jowl-okinawan-gnocchi-favas-fresh-chickpeas/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 19:34:50 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bean]]></category>
		<category><![CDATA[chickpea]]></category>
		<category><![CDATA[fava]]></category>
		<category><![CDATA[garbanzo]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[jowl]]></category>
		<category><![CDATA[mangalitsa]]></category>
		<category><![CDATA[okinawa]]></category>
		<category><![CDATA[pigs]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[purple]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[wooly]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1177</guid>
		<description><![CDATA[There is a lot going on with this dish and yet each mouthful is pure, refreshing, almost crisp.  The multi-layered flavor profile of the Mangalitsa pig jowl probably has much to do with the fact that the rest of the dish unites so beautifully. There is a lot to cling onto in the jowl, and [...]]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Notes on an Anniversary Dinner at The Corson Building</title>
		<link>http://www.saltyseattle.com/2010/05/anniversary-dinner-the-corson-building/</link>
		<comments>http://www.saltyseattle.com/2010/05/anniversary-dinner-the-corson-building/#comments</comments>
		<pubDate>Fri, 28 May 2010 15:42:56 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[bone broth]]></category>
		<category><![CDATA[bresaola]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[corson building]]></category>
		<category><![CDATA[cured]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[duck fat]]></category>
		<category><![CDATA[goat milk]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[lox]]></category>
		<category><![CDATA[matt dillon]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[mussells]]></category>
		<category><![CDATA[porcini]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[sommelier]]></category>
		<category><![CDATA[sorbet]]></category>
		<category><![CDATA[Stokesberry farm]]></category>
		<category><![CDATA[taylors shellfish]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1127</guid>
		<description><![CDATA[  I had never been to the Corson Building but have been very happy with head chef Matt Dillon’s other enterprises around Seattle (including the newly revamped Sitka and Spruce) so thought it would be an appropriate setting for our third anniversary.  The actual structure and grounds of the building itself cast a spell on [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Poutine (aka Disco Fries) with Okinawa Sweet Potatoes and Duck Veloute</title>
		<link>http://www.saltyseattle.com/2010/05/poutine-okinawa-sweet-potatoes-duck-veloute-disco-fries/</link>
		<comments>http://www.saltyseattle.com/2010/05/poutine-okinawa-sweet-potatoes-duck-veloute-disco-fries/#comments</comments>
		<pubDate>Fri, 14 May 2010 05:47:06 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beechers]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[curds]]></category>
		<category><![CDATA[disco]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[fries]]></category>
		<category><![CDATA[montreal]]></category>
		<category><![CDATA[okinawa]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[poutine]]></category>
		<category><![CDATA[purple]]></category>
		<category><![CDATA[quebec]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[veloute]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1076</guid>
		<description><![CDATA[  When I think of poutine I think of romance, legs in pencil skirts gracefully exiting limos, Concord dashes to Paris for a quick shopping jaunt. Those of you who have had poutine are surely shaking your heads right now thinking what it should conjure for me is glutted arteries and heart attacks at 45, [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/05/poutine-okinawa-sweet-potatoes-duck-veloute-disco-fries/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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