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	<title>Salty Seattle &#187; thomas keller</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>How A Pie for Mikey Made A Birthday for Bentley Perfect</title>
		<link>http://www.saltyseattle.com/2011/08/how-a-pie-for-mikey-made-a-birthday-for-bentley-perfect/</link>
		<comments>http://www.saltyseattle.com/2011/08/how-a-pie-for-mikey-made-a-birthday-for-bentley-perfect/#comments</comments>
		<pubDate>Fri, 12 Aug 2011 23:23:13 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[a pie for mikey]]></category>
		<category><![CDATA[bentley danger]]></category>
		<category><![CDATA[bentley danger nicholson]]></category>
		<category><![CDATA[bentley's birthday]]></category>
		<category><![CDATA[birthday]]></category>
		<category><![CDATA[jennifer perillo]]></category>
		<category><![CDATA[peanut butter pie]]></category>
		<category><![CDATA[peanut butter vol au vent]]></category>
		<category><![CDATA[puff pastry homemade]]></category>
		<category><![CDATA[s'mores]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[vol au vent]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4407</guid>
		<description><![CDATA[When Jennie Perillo instructed us to “make a peanut butter pie and share it with someone you love. Then hug them like there is no tomorrow because today is the only guarantee we can count on” I complied. Jennie lost her husband Mikey to a sudden heart attack a week ago and this was his [...]]]></description>
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		<slash:comments>31</slash:comments>
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		<title>Morel-Fiddlehead Marsala Primavera on Beet Fettuccine</title>
		<link>http://www.saltyseattle.com/2011/04/morel-fiddlehead-marsala-primavera-on-beet-fettuccine/</link>
		<comments>http://www.saltyseattle.com/2011/04/morel-fiddlehead-marsala-primavera-on-beet-fettuccine/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 04:43:57 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[baby artichokes]]></category>
		<category><![CDATA[beet fettuccine]]></category>
		<category><![CDATA[beet pasta]]></category>
		<category><![CDATA[beet pasta recipe]]></category>
		<category><![CDATA[carciofini]]></category>
		<category><![CDATA[fiddlehead recipe]]></category>
		<category><![CDATA[fiddleheads]]></category>
		<category><![CDATA[freeze dried beets]]></category>
		<category><![CDATA[marsala]]></category>
		<category><![CDATA[morel mushrooms]]></category>
		<category><![CDATA[morel recipe]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[quail eggs]]></category>
		<category><![CDATA[quail eggs sous vide]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[serrano]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[spring recipe]]></category>
		<category><![CDATA[thomas keller]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3684</guid>
		<description><![CDATA[*After you read this post, you should go have a look at what The Nudie Foodies are doing for Japan. It&#8217;s food porn at its finest, all for a great cause. Is there a soul on the planet who is aggrieved by the approach of spring? Really, what’s not to love? I especially welcome the [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/04/morel-fiddlehead-marsala-primavera-on-beet-fettuccine/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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		<title>Ahi Poke in Rice Cornets with Mango Caviar and Lemongrass-Meyer Lemon Bubbles</title>
		<link>http://www.saltyseattle.com/2011/03/ahi-poke-rice-cornets-mango-caviar-lemongrass-meyer-lemon-bubbles/</link>
		<comments>http://www.saltyseattle.com/2011/03/ahi-poke-rice-cornets-mango-caviar-lemongrass-meyer-lemon-bubbles/#comments</comments>
		<pubDate>Thu, 10 Mar 2011 07:07:29 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Ahi Poke]]></category>
		<category><![CDATA[ahi tuna]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[bubbles]]></category>
		<category><![CDATA[calcium chloride]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[froth]]></category>
		<category><![CDATA[gluten free cornets]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[lemongrass bubbles]]></category>
		<category><![CDATA[lemongrass foam]]></category>
		<category><![CDATA[lemongrass infused]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[mango caviar]]></category>
		<category><![CDATA[mango caviar recipe]]></category>
		<category><![CDATA[mango pearls]]></category>
		<category><![CDATA[mango puree]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[meyer lemon bubbles]]></category>
		<category><![CDATA[meyer lemon foam]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[rice flour cornets]]></category>
		<category><![CDATA[sodium alginate]]></category>
		<category><![CDATA[sodium citrate]]></category>
		<category><![CDATA[soy lecithin]]></category>
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		<category><![CDATA[spherification]]></category>
		<category><![CDATA[spherified mango]]></category>
		<category><![CDATA[sustainable ahi]]></category>
		<category><![CDATA[sustainable tuna]]></category>
		<category><![CDATA[sustainable tuna recipe]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[thomas keller cornets]]></category>
		<category><![CDATA[tuiles]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3313</guid>
		<description><![CDATA[Just when I think it might be nice to gnaw on a simple roast and gaze contentedly out the frost-paned window whilst puffing on a pipe wearing a sweater with elbow patches, THE DARK SIDE CREEPETH FORTH. The Dark Side has a voice and it sounds suspiciously like James Earl Jones. I’m at the butcher [...]]]></description>
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		<slash:comments>15</slash:comments>
		</item>
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		<title>Eggs Benedict + Molecular Gastronomy: Don&#8217;t Be a Hater</title>
		<link>http://www.saltyseattle.com/2011/02/eggs-benedict-molecular-gastronomy-dont-be-a-hater/</link>
		<comments>http://www.saltyseattle.com/2011/02/eggs-benedict-molecular-gastronomy-dont-be-a-hater/#comments</comments>
		<pubDate>Mon, 14 Feb 2011 22:32:51 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[anti gastronomers]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bacon spirals]]></category>
		<category><![CDATA[butter poached egg yolks]]></category>
		<category><![CDATA[calcium lactage gluconate]]></category>
		<category><![CDATA[egg yolk drops]]></category>
		<category><![CDATA[eggs benedict]]></category>
		<category><![CDATA[el bulli]]></category>
		<category><![CDATA[english muffin cornets]]></category>
		<category><![CDATA[english muffin cornets recipe]]></category>
		<category><![CDATA[english muffin tuiles]]></category>
		<category><![CDATA[felix meana]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[food revolution]]></category>
		<category><![CDATA[froth]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[hollandaise]]></category>
		<category><![CDATA[katie button]]></category>
		<category><![CDATA[locavorism]]></category>
		<category><![CDATA[modern cooking]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[poutine]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[reverse spherification]]></category>
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		<category><![CDATA[slow food]]></category>
		<category><![CDATA[sodium alginate]]></category>
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		<category><![CDATA[spherified hollandaise recipe]]></category>
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		<category><![CDATA[sustainability]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[transglutaminase]]></category>
		<category><![CDATA[wild boar bacon]]></category>
		<category><![CDATA[wylie dufresne]]></category>
		<category><![CDATA[yolk drops]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3102</guid>
		<description><![CDATA[*This is a post for consideration in The Sorcerer&#8217;s Apprentice recipe competition. If you like to get all crazy El Bulli-style, you should check out both the contest and the book HERE. If necessity is the mother of invention, luxury must be the father of reinvention, no? There is the argument- why mess with a [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/02/eggs-benedict-molecular-gastronomy-dont-be-a-hater/feed/</wfw:commentRss>
		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Fiori di Pizza / Pizza Flowers</title>
		<link>http://www.saltyseattle.com/2010/10/fiori-di-pizza-pizza-flowers/</link>
		<comments>http://www.saltyseattle.com/2010/10/fiori-di-pizza-pizza-flowers/#comments</comments>
		<pubDate>Sun, 17 Oct 2010 17:49:26 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[base]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[basil oil]]></category>
		<category><![CDATA[buffalo mozzarella]]></category>
		<category><![CDATA[canadian bacon]]></category>
		<category><![CDATA[capicola]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cornets]]></category>
		<category><![CDATA[crust]]></category>
		<category><![CDATA[dew]]></category>
		<category><![CDATA[fiori]]></category>
		<category><![CDATA[fiori di pizza]]></category>
		<category><![CDATA[flowers]]></category>
		<category><![CDATA[fondant]]></category>
		<category><![CDATA[fondant sugar]]></category>
		<category><![CDATA[glucose]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[isomalt]]></category>
		<category><![CDATA[leaves]]></category>
		<category><![CDATA[maltodextrin]]></category>
		<category><![CDATA[margherita]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[mozzarella di bufala]]></category>
		<category><![CDATA[mozzarella spheres]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[pepperoni]]></category>
		<category><![CDATA[pepperoni pollen]]></category>
		<category><![CDATA[pepperoni powder]]></category>
		<category><![CDATA[petals]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[pizza flowers]]></category>
		<category><![CDATA[pollen]]></category>
		<category><![CDATA[reverse spherification]]></category>
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		<category><![CDATA[sauce]]></category>
		<category><![CDATA[semolina]]></category>
		<category><![CDATA[spheres]]></category>
		<category><![CDATA[stem]]></category>
		<category><![CDATA[tapioca maltodextrin]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[tomato glass]]></category>
		<category><![CDATA[tomato gossamer]]></category>
		<category><![CDATA[tomato paper]]></category>
		<category><![CDATA[tuile]]></category>
		<category><![CDATA[tuiles]]></category>
		<category><![CDATA[tulips]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1855</guid>
		<description><![CDATA[Another week, another Project Food Blog Challenge-Pizza.  I deeply appreciate you voting thus far, and I hope you like this entry enough to vote again. This time I had to reach deep into the caverns of my mad mind to come up with a pizza made at home worth weeping big salty tears over. Then [...]]]></description>
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		<slash:comments>72</slash:comments>
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