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<channel>
	<title>Michael Ruhlman</title>
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	<link>http://ruhlman.com</link>
	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<item>
		<title>Classic Hollandaise</title>
		<link>http://ruhlman.com/2012/05/classic-hollandaise-recipe/</link>
		<comments>http://ruhlman.com/2012/05/classic-hollandaise-recipe/#comments</comments>
		<pubDate>Tue, 15 May 2012 14:06:14 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[From Scratch]]></category>
		<category><![CDATA[Kitchen Tips]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[classic]]></category>
		<category><![CDATA[Hollandaise sauce]]></category>
		<category><![CDATA[yolks]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=13186</guid>
		<description><![CDATA[&#160; On Saturday night, sitting in the Ohio State Theater waiting for Jim Gaffigan to go on, I got a tweet from Elise alerting me that a website had stolen my text and Donna&#8217;s photos from the following post. Elise, creator of the site Simply Recipes and vigilant crusader for blogger rights and general Internet justice, [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/05/classic-hollandaise-recipe/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Friday Cocktail Hour: The Negroni</title>
		<link>http://ruhlman.com/2012/05/classic-negroni-recipe/</link>
		<comments>http://ruhlman.com/2012/05/classic-negroni-recipe/#comments</comments>
		<pubDate>Fri, 11 May 2012 16:58:17 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[campari]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[negroni]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vermouth]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=13133</guid>
		<description><![CDATA[I actually hadn’t heard of a Negroni until Bourdain ordered one after an event we did at the 92nd Street Y. It wasn’t like him to be order a girly drink, I thought, when the server arrived with a pinkish, on-the-rocks concoction, so I took note. It would become one of my favorite cocktails, and [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/05/classic-negroni-recipe/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Staple Meal: Stir-Fry</title>
		<link>http://ruhlman.com/2012/05/staple-meal-stir-fry/</link>
		<comments>http://ruhlman.com/2012/05/staple-meal-stir-fry/#comments</comments>
		<pubDate>Wed, 09 May 2012 16:37:58 +0000</pubDate>
		<dc:creator>emilia</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Ethnic Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seasonings and Spices]]></category>
		<category><![CDATA[staple meal]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[stir fry]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[twenty]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12950</guid>
		<description><![CDATA[When your computer crashes, you find out just how precarious your life is without technology. None of yesterday&#8217;s work was backed up, so that&#8217;s what&#8217;s going on here! Today will be spent trying to restore what I can. Life will be normal again, I suppose, soon but not now. Thank goodness for good partners (viz [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/05/staple-meal-stir-fry/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Cinco De Mayo—Should It Be &#8220;Celebrated&#8221;</title>
		<link>http://ruhlman.com/2012/05/cinco-de-mayo/</link>
		<comments>http://ruhlman.com/2012/05/cinco-de-mayo/#comments</comments>
		<pubDate>Mon, 07 May 2012 13:18:26 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[chefs]]></category>
		<category><![CDATA[Ethnic Cuisine]]></category>
		<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[Rant]]></category>
		<category><![CDATA[celebration]]></category>
		<category><![CDATA[Cinco De Mayo]]></category>
		<category><![CDATA[Emperor Maximilian I]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[mexico]]></category>
		<category><![CDATA[Napoleon]]></category>
		<category><![CDATA[Rick Bayless]]></category>
		<category><![CDATA[Shaw Lash]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=13032</guid>
		<description><![CDATA[Having drinks last month with Shaw Lash, a Chicago chef, after a steller meal at Frontera Grill (Shaw works for executive chef Rick Bayless, renowned Mexican cuisine authority), and the subject of Cinco de Mayo came up. Shaw, who had a few month earlier showed me how they make their own chocolate, above, shook her head and [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/05/cinco-de-mayo/feed/</wfw:commentRss>
		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Friday Cocktail Hour: The Whiskey Sour</title>
		<link>http://ruhlman.com/2012/05/friday-cocktail-hour/</link>
		<comments>http://ruhlman.com/2012/05/friday-cocktail-hour/#comments</comments>
		<pubDate>Fri, 04 May 2012 13:59:33 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[egg white]]></category>
		<category><![CDATA[twenty]]></category>
		<category><![CDATA[Velvet Tango Room]]></category>
		<category><![CDATA[whiskey]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=13025</guid>
		<description><![CDATA[I had my first cocktail with an egg white in it at The Best Bar in the World, and it was a revelation. A Ramos gin fizz. The egg white gave it the kind of body I&#8217;d never felt. (And nutrition! If LA starlets can call an egg white omelet a meal, I can call [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/05/friday-cocktail-hour/feed/</wfw:commentRss>
		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>Culinary Intelligence—An Emerging Trend?</title>
		<link>http://ruhlman.com/2012/05/culinary-intelligence%e2%80%94an-emerging-trend/</link>
		<comments>http://ruhlman.com/2012/05/culinary-intelligence%e2%80%94an-emerging-trend/#comments</comments>
		<pubDate>Thu, 03 May 2012 13:15:55 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[chefs]]></category>
		<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Culinary Intelligence]]></category>
		<category><![CDATA[danny meyer]]></category>
		<category><![CDATA[French Kids Eat Everything]]></category>
		<category><![CDATA[Karen Le Billon]]></category>
		<category><![CDATA[Maialino]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[Peter Kaminsky]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=13023</guid>
		<description><![CDATA[I spent a couple days in New York last week meeting with two very good publishers, one of whom, a veteran and very smart editor, asked whether I&#8217;d thought about how busy people can actually integrate real cooking and real food into their daily lives. He wasn&#8217;t talking about the crispy pig I had at [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/05/culinary-intelligence%e2%80%94an-emerging-trend/feed/</wfw:commentRss>
		<slash:comments>192</slash:comments>
		</item>
		<item>
		<title>Foie Gras Wars Back On</title>
		<link>http://ruhlman.com/2012/04/foie-gras-wars-back-on/</link>
		<comments>http://ruhlman.com/2012/04/foie-gras-wars-back-on/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 14:04:44 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Article]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[chefs]]></category>
		<category><![CDATA[Ethnic Cuisine]]></category>
		<category><![CDATA[Farming]]></category>
		<category><![CDATA[Food Politics]]></category>
		<category><![CDATA[food science]]></category>
		<category><![CDATA[Rant]]></category>
		<category><![CDATA[Ban]]></category>
		<category><![CDATA[California]]></category>
		<category><![CDATA[Chicago]]></category>
		<category><![CDATA[Dan Barber]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[Michael Chiarello]]></category>
		<category><![CDATA[The San Fransisco Chronicle]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[Tyler Florence]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12993</guid>
		<description><![CDATA[I spotted a tiny news item in this morning&#8217;s Plain Dealer, culled from The San Francisco Chronicle reports, and was thrilled to see people like Thomas Keller, Michael Chiarello, Tyler Florence, and scores of other chefs beginning to protest California’s hypocritical and uninformed ban on foie gras that goes into effect this summer. (Watch news [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/foie-gras-wars-back-on/feed/</wfw:commentRss>
		<slash:comments>114</slash:comments>
		</item>
		<item>
		<title>Friday Cocktail Hour: The Manhattan</title>
		<link>http://ruhlman.com/2012/04/classic-manhattan-recipe/</link>
		<comments>http://ruhlman.com/2012/04/classic-manhattan-recipe/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 13:23:01 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bitters]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[manhattan]]></category>
		<category><![CDATA[Nighttown]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Velvet Tango Room]]></category>
		<category><![CDATA[vermouth]]></category>
		<category><![CDATA[whiskey]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12946</guid>
		<description><![CDATA[I’m old-fashioned, I admit, and this is another Friday cocktail post devoted to classic cocktails. It’s not because I’m nostalgic (though I am). It’s because classics are classics for a reason: they’re good. There’s a reason you don’t have a Swanson’s TV dinner in your freezer but will never tire of a well-made Martini. My [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/classic-manhattan-recipe/feed/</wfw:commentRss>
		<slash:comments>120</slash:comments>
		</item>
		<item>
		<title>Ghostwriter Dustup</title>
		<link>http://ruhlman.com/2012/04/ghostwriter-dustup/</link>
		<comments>http://ruhlman.com/2012/04/ghostwriter-dustup/#comments</comments>
		<pubDate>Wed, 25 Apr 2012 14:15:13 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Writing]]></category>
		<category><![CDATA[Ad Hoc at Home]]></category>
		<category><![CDATA[Amy Scattergood]]></category>
		<category><![CDATA[bouchon bakery]]></category>
		<category><![CDATA[David Chang]]></category>
		<category><![CDATA[Farm Shop]]></category>
		<category><![CDATA[French Laundry Cookbook]]></category>
		<category><![CDATA[Ghostwriting]]></category>
		<category><![CDATA[Good to the Grain]]></category>
		<category><![CDATA[Judy Rodgers]]></category>
		<category><![CDATA[Julia Moskin]]></category>
		<category><![CDATA[Lisa Abend]]></category>
		<category><![CDATA[Live to Cook]]></category>
		<category><![CDATA[thomas keller]]></category>
		<category><![CDATA[Zuni Cafe Cookbook]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12689</guid>
		<description><![CDATA[A lot of friends emailed me last month asking what I thought about the stink bomb Julia Moskin dropped on the cookbook world in her bitter account of chefs not writing their own books (or sometimes not even reading them). Then there was the dustup that followed—Paltrow histrionic with the Times, Regina Schrambling (indefatigable NYTimes [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/ghostwriter-dustup/feed/</wfw:commentRss>
		<slash:comments>185</slash:comments>
		</item>
		<item>
		<title>Chicken Curry: Teach Kids To Cook</title>
		<link>http://ruhlman.com/2012/04/easy-chicken-curry-recipe/</link>
		<comments>http://ruhlman.com/2012/04/easy-chicken-curry-recipe/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 13:53:09 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ethnic Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[staple meal]]></category>
		<category><![CDATA[cooking with your kids]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[indian]]></category>
		<category><![CDATA[staple meals]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12844</guid>
		<description><![CDATA[There are lots of ways to change the food system, and you and I aren&#8217;t likely to do it. It&#8217;s going to be our kids who do it. Two weeks ago I threw together a quick chicken curry and both the kids liked it, so I asked, &#8220;Is this a keeper?&#8221; and they nodded, chewing [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/easy-chicken-curry-recipe/feed/</wfw:commentRss>
		<slash:comments>82</slash:comments>
		</item>
		<item>
		<title>Friday Cocktail Hour: The Old Fashioned</title>
		<link>http://ruhlman.com/2012/04/old-fashioned-cocktail-recipe/</link>
		<comments>http://ruhlman.com/2012/04/old-fashioned-cocktail-recipe/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 15:02:10 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bitters]]></category>
		<category><![CDATA[classic]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[old fashioned]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[whiskey]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12780</guid>
		<description><![CDATA[Phew! I&#8217;m exhausted from all the amazing and powerful energy generated by the food fascism post! Oy! Time for a cocktail! (Figuratively—I&#8217;ve got long hours to go before I earn mine.) Today&#8217;s Friday cocktail hour is one the oldest and simplest on record. In this era of high-end mixology and complex recipes involving expensive aperitifs and liqueurs, well [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/old-fashioned-cocktail-recipe/feed/</wfw:commentRss>
		<slash:comments>64</slash:comments>
		</item>
		<item>
		<title>Food Fascism</title>
		<link>http://ruhlman.com/2012/04/food-facism/</link>
		<comments>http://ruhlman.com/2012/04/food-facism/#comments</comments>
		<pubDate>Wed, 18 Apr 2012 15:05:24 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[Food Politics]]></category>
		<category><![CDATA[Rant]]></category>
		<category><![CDATA[rant]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12768</guid>
		<description><![CDATA[&#160; I got an email last week that made my blood boil. Yes, seemingly to boil. Not simmer. A blanching-green-veg boil, a pressure cooker boil. The kind of boil my blood gets when I’m at a restaurant and I hear a woman, grilling the server suspiciously, saying, &#8220;I&#8217;m allergic to lactose” and then later says, [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/food-facism/feed/</wfw:commentRss>
		<slash:comments>412</slash:comments>
		</item>
		<item>
		<title>Homemade Mayonnaise</title>
		<link>http://ruhlman.com/2012/04/homemade-mayonnaise/</link>
		<comments>http://ruhlman.com/2012/04/homemade-mayonnaise/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 12:49:23 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Elements of Cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[oil]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12743</guid>
		<description><![CDATA[&#160; I have so much crap on my desk! Being gone for three weeks it piles up. Books I have to at least familiarize myself with, dried soy beans and a tofu press, the manuscript I&#8217;ve got to fix, knives and rolling pins and some weird Fagor three-way cooker to figure out, emails to respond [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/homemade-mayonnaise/feed/</wfw:commentRss>
		<slash:comments>70</slash:comments>
		</item>
		<item>
		<title>Friday Cocktail Hour: The Berkshire Martinez</title>
		<link>http://ruhlman.com/2012/04/berkshire-martinez-recipe/</link>
		<comments>http://ruhlman.com/2012/04/berkshire-martinez-recipe/#comments</comments>
		<pubDate>Fri, 13 Apr 2012 14:11:43 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[friday]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[happy hour]]></category>
		<category><![CDATA[martinez]]></category>
		<category><![CDATA[tango room]]></category>
		<category><![CDATA[vermouth]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12714</guid>
		<description><![CDATA[Last week&#8217;s post on the perfect martini evoked a heated, then spirited, back and forth on twitter, sparked by bartender Gerry Jobe. It ultimately resulted in his suggesting I give a martinez a go. I had a look at a tweeted link and then at my new favorite drink book, Bitters, by Brad Thomas Parsons; [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/berkshire-martinez-recipe/feed/</wfw:commentRss>
		<slash:comments>70</slash:comments>
		</item>
		<item>
		<title>Salumi</title>
		<link>http://ruhlman.com/2012/04/salumi/</link>
		<comments>http://ruhlman.com/2012/04/salumi/#comments</comments>
		<pubDate>Wed, 11 Apr 2012 13:30:26 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Business]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[chefs]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[Salumi]]></category>
		<category><![CDATA[Writing]]></category>
		<category><![CDATA[brian polcyn]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[update]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12697</guid>
		<description><![CDATA[Still slammed after weeks away. Part of todays work is going over 2nd pass proofs of Salumi, now scheduled for August 27th publication. First pass illustrations all out of place. Also need to check all salt concentrations. Very important! The above was taken sampling American and smuggled Italian salumi after a trip there. —MR Originally [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/salumi/feed/</wfw:commentRss>
		<slash:comments>81</slash:comments>
		</item>
		<item>
		<title>Cultured Butter</title>
		<link>http://ruhlman.com/2012/04/making-cultured-butter/</link>
		<comments>http://ruhlman.com/2012/04/making-cultured-butter/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 13:44:28 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[From Scratch]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[cultured butter]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12670</guid>
		<description><![CDATA[&#160; Back at my desk after three weeks on the road (daughter college trip/week in West Palm to visit Mom with Donna and the kids/NYC biz). NYC biz fun!!! Stayed with dear friend Annie LaG, with whom I&#8217;m working on a TV project (don&#8217;t hold your breath), following fab lunch at the always excellent Bar [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/making-cultured-butter/feed/</wfw:commentRss>
		<slash:comments>352</slash:comments>
		</item>
		<item>
		<title>The Perfect Martini</title>
		<link>http://ruhlman.com/2012/04/the-perfect-martini/</link>
		<comments>http://ruhlman.com/2012/04/the-perfect-martini/#comments</comments>
		<pubDate>Wed, 04 Apr 2012 13:00:33 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[Martini]]></category>
		<category><![CDATA[middle west spirits]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Vodka]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12618</guid>
		<description><![CDATA[OK, it’s really gotten bad. I&#8217;d been ready to give up the fight. But I just can’t let this one go. I went up to the bar, I’m not even going say where, and asked for a martini. The bartender, I shit you not, said, “Any preference of vodka?” I left. I just left. Walked [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/the-perfect-martini/feed/</wfw:commentRss>
		<slash:comments>204</slash:comments>
		</item>
		<item>
		<title>Mainlining</title>
		<link>http://ruhlman.com/2012/04/mainlining/</link>
		<comments>http://ruhlman.com/2012/04/mainlining/#comments</comments>
		<pubDate>Mon, 02 Apr 2012 12:57:35 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[chefs]]></category>
		<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Animal]]></category>
		<category><![CDATA[Jon Shook]]></category>
		<category><![CDATA[Jonathon Sawyer]]></category>
		<category><![CDATA[Son of a Gun]]></category>
		<category><![CDATA[The Greenhouse Tavern]]></category>
		<category><![CDATA[Two Dudes and a Pan]]></category>
		<category><![CDATA[Vinegar]]></category>
		<category><![CDATA[Vinny Dotolo]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12531</guid>
		<description><![CDATA[A couple weeks ago Tuesday, I was lucky enough to score an early rez at the restaurant Animal, the much-hyped LA restaurant run by chefs Vinny Dotolo and Jon Shook (Vinny&#8217;s the bushy one, photo courtesy of Animal). A few weeks earlier, in town for a gig at the Los Angeles Chamber Orchestra (bet you [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/04/mainlining/feed/</wfw:commentRss>
		<slash:comments>67</slash:comments>
		</item>
		<item>
		<title>Twenty: It&#8217;s Back!</title>
		<link>http://ruhlman.com/2012/03/twenty-its-back/</link>
		<comments>http://ruhlman.com/2012/03/twenty-its-back/#comments</comments>
		<pubDate>Thu, 29 Mar 2012 14:13:42 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Ruhlman]]></category>
		<category><![CDATA[twenty]]></category>
		<category><![CDATA[video]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12481</guid>
		<description><![CDATA[FINALLY!!! Ruhlman’s Twenty is back in full stock. The first 25,000 sold out within a few months of publication, so fast that Chronicle Books couldn’t push the reprint button fast enough. This delay, followed by a printing error, has kept the book unavailable for four months now! Killing me! But now it’s back in full [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/03/twenty-its-back/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Twenty: It&#8217;s Back!</title>
		<link>http://ruhlman.com/2012/03/twenty-its-back-2/</link>
		<comments>http://ruhlman.com/2012/03/twenty-its-back-2/#comments</comments>
		<pubDate>Thu, 29 Mar 2012 13:49:28 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[ruhlman products]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Amazon]]></category>
		<category><![CDATA[Barnes & Noble]]></category>
		<category><![CDATA[Ruhlman's Twenty]]></category>
		<category><![CDATA[video]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12604</guid>
		<description><![CDATA[FINALLY!!! Ruhlman’s Twenty is back in full stock. The first 25,000 sold out within a few months of publication, so fast that Chronicle Books couldn’t push the reprint button fast enough. This delay, followed by a printing error, has kept the book unavailable for four months now! Killing me! But now it’s back in full [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/03/twenty-its-back-2/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
	</channel>
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