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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>Something To Say: Stupid Kitchen Tools</title>
		<link>http://ruhlman.com/2012/02/stupid-kitchen-tools/</link>
		<comments>http://ruhlman.com/2012/02/stupid-kitchen-tools/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 16:01:05 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Opinion]]></category>
		<category><![CDATA[Rant]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[had something to say]]></category>
		<category><![CDATA[stupid kitchen tools]]></category>
		<category><![CDATA[video rant]]></category>
		<category><![CDATA[white on rice couple]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12128</guid>
		<description><![CDATA[Nothing more to say (on this subject, anyway&#8230;). Thanks Todd and Diane for your amazing work and of course Amy Scattergood for her reason. &#160; If you liked this post on Stupid Kitchen Tools, check out these other links: Todd and Diane&#8217;s first Had Something To Say video. Preview my collection of kitchen tools that [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/stupid-kitchen-tools/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>So You Want To Write a Cookbook</title>
		<link>http://ruhlman.com/2012/02/so-you-want-to-write-a-cookbook/</link>
		<comments>http://ruhlman.com/2012/02/so-you-want-to-write-a-cookbook/#comments</comments>
		<pubDate>Tue, 21 Feb 2012 15:47:33 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Business]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[Guest Post]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Writing]]></category>
		<category><![CDATA[Dianne Jacobs]]></category>
		<category><![CDATA[Will Write for Food]]></category>
		<category><![CDATA[writing a cookbook]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12103</guid>
		<description><![CDATA[So so so many people tell me they have a cookbook to write, asking for advice, and I almost always do my best to discourage them, with Asian delicacy and Germanic firmness, I hope. Because I believe that there are too many cookbooks out there already and the ones so often published add nothing new. [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/so-you-want-to-write-a-cookbook/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Kreplach (Dumplings)</title>
		<link>http://ruhlman.com/2012/02/kreplach-dumplings/</link>
		<comments>http://ruhlman.com/2012/02/kreplach-dumplings/#comments</comments>
		<pubDate>Thu, 16 Feb 2012 15:15:29 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Ethnic Cuisine]]></category>
		<category><![CDATA[Guest Post]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef Kreplach]]></category>
		<category><![CDATA[Jewish Cuisine]]></category>
		<category><![CDATA[Kosher]]></category>
		<category><![CDATA[Lois Baron]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12063</guid>
		<description><![CDATA[My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot roast she said, excellent idea! Kreplach, a great way to make use of leftovers. Kreplack are often called Jewish ravioli, a staple [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/kreplach-dumplings/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>The Egg and the Pressure Cooker</title>
		<link>http://ruhlman.com/2012/02/the-egg-and-the-pressure-cooker/</link>
		<comments>http://ruhlman.com/2012/02/the-egg-and-the-pressure-cooker/#comments</comments>
		<pubDate>Tue, 14 Feb 2012 14:51:30 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Guest Post]]></category>
		<category><![CDATA[Kitchen Technology]]></category>
		<category><![CDATA[Kitchen Tips]]></category>
		<category><![CDATA[pressure cooker]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[boiled]]></category>
		<category><![CDATA[cocotte]]></category>
		<category><![CDATA[hip pressure cooking]]></category>
		<category><![CDATA[Laura Pazzaglia]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11942</guid>
		<description><![CDATA[This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/the-egg-and-the-pressure-cooker/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>How To Fry Chicken</title>
		<link>http://ruhlman.com/2012/02/how-to-fry-chicken/</link>
		<comments>http://ruhlman.com/2012/02/how-to-fry-chicken/#comments</comments>
		<pubDate>Thu, 09 Feb 2012 15:00:49 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[american regional cuisine]]></category>
		<category><![CDATA[Donna Turner Ruhlman Photography]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seasonings and Spices]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[food photography]]></category>
		<category><![CDATA[fried chicken]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[twenty]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11967</guid>
		<description><![CDATA[Fried chicken, done right, is one of the best things to eat on earth. It&#8217;s all about the proportions—crunchiness: juiciness: chewiness: savoriness. And this ratio hits golden proportions with the wing, lots of crunchy peppery surface area and sweet succulent meat. The study of fried chicken began for me in 2007 during discussions, observations and eating [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/how-to-fry-chicken/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>The Hidden Health Hazards of Lettuce</title>
		<link>http://ruhlman.com/2012/02/the-hidden-health-hazards-of-lettuce/</link>
		<comments>http://ruhlman.com/2012/02/the-hidden-health-hazards-of-lettuce/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 16:44:46 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Article]]></category>
		<category><![CDATA[Food Politics]]></category>
		<category><![CDATA[food science]]></category>
		<category><![CDATA[Rant]]></category>
		<category><![CDATA[balance]]></category>
		<category><![CDATA[diet]]></category>
		<category><![CDATA[eat smart]]></category>
		<category><![CDATA[eating well]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[rant]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11974</guid>
		<description><![CDATA[I know what it was that set me off today. A random article, out of the blue, I shouldn&#8217;t even have read it. It referred to great food cooked with rendered fat as “early-grave food heaven.” Why do people say stupid things like this? Because the media bombards us with the simplistic message that Fat [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/the-hidden-health-hazards-of-lettuce/feed/</wfw:commentRss>
		<slash:comments>129</slash:comments>
		</item>
		<item>
		<title>Israeli Couscous with Butternut Squash</title>
		<link>http://ruhlman.com/2012/02/israeli-couscous-recipe/</link>
		<comments>http://ruhlman.com/2012/02/israeli-couscous-recipe/#comments</comments>
		<pubDate>Mon, 06 Feb 2012 14:34:24 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sidedishes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[david lebovitz]]></category>
		<category><![CDATA[lemon confit]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11894</guid>
		<description><![CDATA[I almost never &#8220;do&#8221; recipes. I&#8217;ve written a book that if anything is an anti-recipe book. I set out on this culinary journey in part because, as I wrote in Making of a Chef, I sensed that recipes were nothing more than a tease, that the real cooking lay beneath the recipes. This is not [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/israeli-couscous-recipe/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Eastern North Carolina BBQ</title>
		<link>http://ruhlman.com/2012/02/east-carolina-barbecue-recipe/</link>
		<comments>http://ruhlman.com/2012/02/east-carolina-barbecue-recipe/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 14:59:12 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[american regional cuisine]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[carolina sauce]]></category>
		<category><![CDATA[pulled pork]]></category>
		<category><![CDATA[sandwiches]]></category>
		<category><![CDATA[twenty]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11871</guid>
		<description><![CDATA[With these last few posts on cooking for groups, it occurred to me that I should post one of my go-to, fabulously easy, always-gets-raves main course that serves a lot of people.  East Carolina barbecue, called pulled pork here up north. When I arrived at Duke University in Durham, North Carolina, from Cleveland, Ohio, in [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/east-carolina-barbecue-recipe/feed/</wfw:commentRss>
		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>How To Cook For Sixteen (and not stress)</title>
		<link>http://ruhlman.com/2012/01/how-to-cook-for-sixteen-and-not-stress/</link>
		<comments>http://ruhlman.com/2012/01/how-to-cook-for-sixteen-and-not-stress/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 14:22:35 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[large group cooking]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[menu planning]]></category>
		<category><![CDATA[mise en place]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11845</guid>
		<description><![CDATA[The mission was this. Make nine great dinners for a big group, but create menues simple enough so that I could get a morning&#8217;s worth of work in (ie justify 10 days in Key West) and not freak out at 4 pm. One of the first issues is what to cook food in, the vessels. [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/how-to-cook-for-sixteen-and-not-stress/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Cooking On the Road (Tools I Traveled With)</title>
		<link>http://ruhlman.com/2012/01/cooking-on-the-road-tools-i-traveled-with/</link>
		<comments>http://ruhlman.com/2012/01/cooking-on-the-road-tools-i-traveled-with/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 15:15:01 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[cooking on the road]]></category>
		<category><![CDATA[cooking tools]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11821</guid>
		<description><![CDATA[If you&#8217;re on the road and will be cooking in unfamiliar kitchens, what are the essentials you cannot afford to be without? Thomas Keller once told me he always brought three things, kosher salt, string, and his pepper mill.  Everything else, a restaurant kitchen was likely to have. But what about when you&#8217;re traveling to [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/cooking-on-the-road-tools-i-traveled-with/feed/</wfw:commentRss>
		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>Stress Free Key West Menu 2012</title>
		<link>http://ruhlman.com/2012/01/stress-free-key-west-menu-2012/</link>
		<comments>http://ruhlman.com/2012/01/stress-free-key-west-menu-2012/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 14:27:09 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[cooking for large groups]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[menu planning]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11806</guid>
		<description><![CDATA[It requires a certain amount of stress to cook for a lot of people. Otherwise you won’t get it done. Too much work, and therefore too much focus and efficiency to both get everything done and also enjoy yourself. You’ve got to like this very peculiar kind of stress.  Or like the release that inevitably [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/stress-free-key-west-menu-2012/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Waiting For Donna</title>
		<link>http://ruhlman.com/2012/01/waiting-for-donna/</link>
		<comments>http://ruhlman.com/2012/01/waiting-for-donna/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 22:11:57 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Writing]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[refection]]></category>
		<category><![CDATA[writing]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11768</guid>
		<description><![CDATA[Race week in Key West is a massive boondoggle for me.  I wake, look out at the water, drink coffee, write until noon, personal writing, then head to the house where I cook for 12 to 16 people every night. I straighten the kitchen, throw away a few forgotten red plastic cups with limes floating [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/waiting-for-donna/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Key West—Gone Fishin&#8217;</title>
		<link>http://ruhlman.com/2012/01/key-west%e2%80%94gone-fishin/</link>
		<comments>http://ruhlman.com/2012/01/key-west%e2%80%94gone-fishin/#comments</comments>
		<pubDate>Thu, 19 Jan 2012 22:56:04 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[cooking on a boat]]></category>
		<category><![CDATA[crew]]></category>
		<category><![CDATA[I'm on a boat]]></category>
		<category><![CDATA[immersion circulator]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[polyscience]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[surf and turf]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11737</guid>
		<description><![CDATA[Working in the morning and cooking in the afternoon, and no time to post! Been having fun cooking nightly for a houseload of hungry sailors on a generous budget. Last night was steak and lobster and smashed potatoes and salad. Cooking mussels tonight, then wahoo (never cooked before, it will be interesting), saffron rice cooked [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/key-west%e2%80%94gone-fishin/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>An Amazing Response to Staple Meals</title>
		<link>http://ruhlman.com/2012/01/an-amazing-response-to-staple-meals/</link>
		<comments>http://ruhlman.com/2012/01/an-amazing-response-to-staple-meals/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 17:36:53 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[american regional cuisine]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Main Courses]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11732</guid>
		<description><![CDATA[Wow, what an amazing glimpse into what people are eating.  A lot of stir fries, a lot of curries, pastas, pot roasts, and eggs, American and international.  There are so many ideas in the previous post I feel like I should do something with them, make them more accessible. Of course, people who read this [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/an-amazing-response-to-staple-meals/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Ruhlman&#8217;s Twenty Giveaway! What&#8217;s Your Best Staple Meal?</title>
		<link>http://ruhlman.com/2012/01/ruhlman-staple-meals/</link>
		<comments>http://ruhlman.com/2012/01/ruhlman-staple-meals/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 15:06:29 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[From Scratch]]></category>
		<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[Kitchen Tips]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[staple meals]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11689</guid>
		<description><![CDATA[[Update 1/16: Winners have been chosen; their dishes are at the bottom of this post.] Two and a half years ago, I wrote a post on staple meals because I’m fascinated by what people eat at home when they don’t want to think about what to make, what their go-to, middle-of-the-week meal is, because they are [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/ruhlman-staple-meals/feed/</wfw:commentRss>
		<slash:comments>607</slash:comments>
		</item>
		<item>
		<title>Dry-Cured Ham at Home</title>
		<link>http://ruhlman.com/2012/01/dry-cured-ham-at-home/</link>
		<comments>http://ruhlman.com/2012/01/dry-cured-ham-at-home/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 13:00:17 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Salumi]]></category>
		<category><![CDATA[brian polcyn]]></category>
		<category><![CDATA[Craig Deihl]]></category>
		<category><![CDATA[Cutetello]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11640</guid>
		<description><![CDATA[On a recent trip to Charleston, SC, to promote Twenty, my first stop, thanks to a tweet from Ideas In Food was to the kitchen of Cypress, where chef Craig Deihl gave me a truly impressive tasting of his dry cured meats and sausages. Damn they were good—highly recommend you wonderful folks in Charleston stop [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/dry-cured-ham-at-home/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Literary Interlude: Ann Patchett&#8217;s Getaway CarA Review</title>
		<link>http://ruhlman.com/2012/01/literary-interlude-ann-patchetts-getaway-cara-review/</link>
		<comments>http://ruhlman.com/2012/01/literary-interlude-ann-patchetts-getaway-cara-review/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 14:49:05 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Writing]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11664</guid>
		<description><![CDATA[Looking to check out a new media format, the Kindle Single, I came across Ann Patchett&#8217;s long essay The Getaway Car. I bought it for $3 and was reading away on my sleak Kindle Fire moments later. (Impulse purchasing = Danger!) In this case, the purchase was well worth it. The highly regarded novelist tells [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/literary-interlude-ann-patchetts-getaway-cara-review/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Chicken-Fried-Pork-Belly Caesar Salad</title>
		<link>http://ruhlman.com/2012/01/chicken-fried-pork-belly-caesar-salad-2/</link>
		<comments>http://ruhlman.com/2012/01/chicken-fried-pork-belly-caesar-salad-2/#comments</comments>
		<pubDate>Thu, 05 Jan 2012 14:52:03 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11658</guid>
		<description><![CDATA[Chicken-Fried Pork Belly Ceasar/Photo by Donna Turner Ruhlman [A fellow Twitter hound tweeted this post from last May and I thought, it's always a good time for more pork belly! Back to regular posting next week—M.R.] It is time again to bring out The Chicken-Fried Pork Belly Salad, which I created in August 2007 in [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/chicken-fried-pork-belly-caesar-salad-2/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Top Posts of 2011</title>
		<link>http://ruhlman.com/2011/12/top-ruhlmanposts-2011/</link>
		<comments>http://ruhlman.com/2011/12/top-ruhlmanposts-2011/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 22:26:49 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Article]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Bread App]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Writing]]></category>
		<category><![CDATA[2011]]></category>
		<category><![CDATA[2012]]></category>
		<category><![CDATA[january bread month]]></category>
		<category><![CDATA[New Years]]></category>
		<category><![CDATA[Top Posts]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11619</guid>
		<description><![CDATA[The economy struggled but cooking and writing about food sure didn&#8217;t! My colleague Emilia and I decided to have a look at the most popular—or most viewed is perhaps the better phrase—posts from this site this year. By far the most exciting blog event of the year was Cathy Barrow&#8216;s and Kim Foster&#8216;s Charcutepalooza. What [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/top-ruhlmanposts-2011/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>The Potassium Effect: Important Ratio</title>
		<link>http://ruhlman.com/2011/12/the-potassium-effect-important-ratio/</link>
		<comments>http://ruhlman.com/2011/12/the-potassium-effect-important-ratio/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 21:42:28 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Food Politics]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[food science]]></category>
		<category><![CDATA[Seasonings and Spices]]></category>
		<category><![CDATA[Mark Bitterman]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11603</guid>
		<description><![CDATA[&#160; Yesterday the NYTimes covered an important health ratio: the amount of potassium relative to the amount salt you consume. While the article by long time health reporter, Jane Brody, leads with the obvious (excessive salt has proven to be a health risk, according to yet another major study), and the headline writer reinforce the obvious [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/the-potassium-effect-important-ratio/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
	</channel>
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