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	<title>Salty Seattle &#187; salt</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>One Hawt Mess: Sourdough Lye Bagels with Sous Vide Souffle&#8217;s</title>
		<link>http://www.saltyseattle.com/2011/11/sourdough-lye-bagels-sous-vide-souffles/</link>
		<comments>http://www.saltyseattle.com/2011/11/sourdough-lye-bagels-sous-vide-souffles/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 19:40:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[63 egg]]></category>
		<category><![CDATA[doughvember]]></category>
		<category><![CDATA[egg in the hole]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[lye]]></category>
		<category><![CDATA[lye bagels]]></category>
		<category><![CDATA[lye bagels recipe]]></category>
		<category><![CDATA[maillard reaction]]></category>
		<category><![CDATA[modernist cuisine]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[safest choice]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sourdough bagels]]></category>
		<category><![CDATA[sourdough bagels recipe]]></category>
		<category><![CDATA[sous vide egg]]></category>
		<category><![CDATA[sous vide souffle recipe]]></category>
		<category><![CDATA[sous vide soufle]]></category>
		<category><![CDATA[toad in the hole]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4939</guid>
		<description><![CDATA[This is a powerhouse post. If you stick around to the end, you’ll walk away with two mind-bending recipes, each containing enough magic sparkle sauce to put a permanent spell on a dishy prince (should that be your aim). You will also learn a lot, but not in a “Charlie Brown versus the Adults” kind [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/11/sourdough-lye-bagels-sous-vide-souffles/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Bronte Pistachio-Chevre Fondue with Beet &#8220;Noodles&#8221;</title>
		<link>http://www.saltyseattle.com/2011/06/bronte-pistachio-chevre-fondue-with-beet-noodles/</link>
		<comments>http://www.saltyseattle.com/2011/06/bronte-pistachio-chevre-fondue-with-beet-noodles/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 20:55:32 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[baby beets]]></category>
		<category><![CDATA[beet greens]]></category>
		<category><![CDATA[beet noodles]]></category>
		<category><![CDATA[beet stems]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[bronte pistachio]]></category>
		<category><![CDATA[bronte pistachio cream]]></category>
		<category><![CDATA[bronte pistachio creme]]></category>
		<category><![CDATA[capri]]></category>
		<category><![CDATA[corfu]]></category>
		<category><![CDATA[gelato al pistacchio di bronte]]></category>
		<category><![CDATA[goat cheese fondue recipe]]></category>
		<category><![CDATA[naples]]></category>
		<category><![CDATA[napoli]]></category>
		<category><![CDATA[ouzo]]></category>
		<category><![CDATA[pistacchi]]></category>
		<category><![CDATA[pistacchio]]></category>
		<category><![CDATA[pistachio]]></category>
		<category><![CDATA[pistachio cream recipe]]></category>
		<category><![CDATA[pistachio fondue recipe]]></category>
		<category><![CDATA[pistachio gelato]]></category>
		<category><![CDATA[pompeii]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sicilia]]></category>
		<category><![CDATA[sicily]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[spinello]]></category>
		<category><![CDATA[the pink palace]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4115</guid>
		<description><![CDATA[There are pistachios and then there are pistachios. The first time I had pistachios I was riding bitch in my dad’s Chevy Luv and he offered to let me “drive,” meaning he pulled me onto his lap and let me man the wheel. We hulled pistachios with our teeth and spit the shells out the [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/06/bronte-pistachio-chevre-fondue-with-beet-noodles/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
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		<title>Margarita Meringues</title>
		<link>http://www.saltyseattle.com/2011/02/margarita-meringues/</link>
		<comments>http://www.saltyseattle.com/2011/02/margarita-meringues/#comments</comments>
		<pubDate>Sat, 26 Feb 2011 00:12:37 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[egg whites]]></category>
		<category><![CDATA[how to make simple syrup]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[margarita]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[milk poached meringue]]></category>
		<category><![CDATA[milk poached meringue recipe]]></category>
		<category><![CDATA[oeufs a la neige]]></category>
		<category><![CDATA[patron]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[tequila]]></category>
		<category><![CDATA[tequila simple syrup]]></category>
		<category><![CDATA[virgin drinks]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3182</guid>
		<description><![CDATA[This quickie dessert is freakishly easy to pull together and impresses the pants off your booze-brined compadres post-dinner. It combines two of my favorite things- Margaritas and eggs. It’s also suitable for those with little bundt cakes in their easy-bake ovens (ie preggies) and also bundt cakes that have emerged from easy-bake ovens (ie children). [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<item>
		<title>Pear-Brined Tea-Smoked Duck Breasts</title>
		<link>http://www.saltyseattle.com/2010/12/pear-brined-tea-smoked-duck-breasts/</link>
		<comments>http://www.saltyseattle.com/2010/12/pear-brined-tea-smoked-duck-breasts/#comments</comments>
		<pubDate>Wed, 01 Dec 2010 19:43:24 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[breasts]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[brined]]></category>
		<category><![CDATA[brined duck breast]]></category>
		<category><![CDATA[brined duck breast recipe]]></category>
		<category><![CDATA[brined smoked duck]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[cloves]]></category>
		<category><![CDATA[cranberries]]></category>
		<category><![CDATA[cranberry compote]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[curing]]></category>
		<category><![CDATA[dry brine]]></category>
		<category><![CDATA[duck breasts]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[juniper]]></category>
		<category><![CDATA[medium rare duck breast]]></category>
		<category><![CDATA[michael ruhlman]]></category>
		<category><![CDATA[moulard]]></category>
		<category><![CDATA[muskovy]]></category>
		<category><![CDATA[pea shoots]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[pear brine]]></category>
		<category><![CDATA[pekin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[render fat]]></category>
		<category><![CDATA[saline]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[salt brine]]></category>
		<category><![CDATA[salt cure]]></category>
		<category><![CDATA[satsuma]]></category>
		<category><![CDATA[tea smoked duck breasts]]></category>
		<category><![CDATA[tea smoked duck recipe]]></category>
		<category><![CDATA[tea-smoked duck]]></category>
		<category><![CDATA[wet brine]]></category>
		<category><![CDATA[whole cloves]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2419</guid>
		<description><![CDATA[Duck Breasts brined in salt and pears then rendered to a crisp before being infused with smoky tea. If Casablanca could ever be a dish, this would be it. I mean, how tragically romantic does that sound? And then sliced on the bias (more, more baby, please!) served with cranberries, pea shoots and sweet potatoes [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/12/pear-brined-tea-smoked-duck-breasts/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>I Make You Salt, You Like Me</title>
		<link>http://www.saltyseattle.com/2010/11/i-make-you-salt-you-like-me/</link>
		<comments>http://www.saltyseattle.com/2010/11/i-make-you-salt-you-like-me/#comments</comments>
		<pubDate>Wed, 03 Nov 2010 17:47:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[evaporating salt]]></category>
		<category><![CDATA[foodbuzz fest]]></category>
		<category><![CDATA[foodbuzz festival]]></category>
		<category><![CDATA[homemade salt]]></category>
		<category><![CDATA[how is salt made]]></category>
		<category><![CDATA[how to make salt]]></category>
		<category><![CDATA[maldon salt]]></category>
		<category><![CDATA[murray river pink salt]]></category>
		<category><![CDATA[pacific northwest salt]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[salt recipe]]></category>
		<category><![CDATA[salt-making]]></category>
		<category><![CDATA[seattle food blog]]></category>
		<category><![CDATA[seattle food blogger]]></category>
		<category><![CDATA[speaking engagement]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2058</guid>
		<description><![CDATA[I have a speaking engagement at a food conference this coming weekend called the Foodbuzz Fest. Maybe you’ve heard of it? Apparently they think I know something about putting an A before a B and following it with a C, because they’ve asked me to help lead a panel on writin’ along with Greg and [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/11/i-make-you-salt-you-like-me/feed/</wfw:commentRss>
		<slash:comments>42</slash:comments>
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