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  </channel><item rdf:about="https://www.kangcheng.tw/en">
    <title>康成食品Kangcheng 【宜蘭首選】美食伴手禮酥脆蛋捲</title>
    <dc:date>2025-01-10T05:57:19+00:00</dc:date>
    <link>https://www.kangcheng.tw/en</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[We really liked the Samsung green onion and pepper pancake (?) crackers that someone got in the Taipei airport, in the red packets.]]></description>
<dc:subject>food travel</dc:subject>
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<dc:identifier>https://pinboard.in/u:emalminator/b:1cafb7dc9d22/</dc:identifier>
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    <title>Sciara, the land of Pistachio - Italian Pistachio products</title>
    <dc:date>2020-03-09T13:48:33+00:00</dc:date>
    <link>https://www.sciarapistacchio.com/en/home-page/</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Sicilian manufacturer of the sweet pistachio cream we received in 2017.]]></description>
<dc:subject>food</dc:subject>
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    <title>Jam Making 101: The Secrets to Getting Jam to Set Like a Pro | Serious Eats</title>
    <dc:date>2019-12-29T23:03:05+00:00</dc:date>
    <link>https://www.seriouseats.com/2014/08/jam-making-101-pectin-sugar-gel-point.html</link>
    <dc:creator>emalminator</dc:creator><dc:subject>food</dc:subject>
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    <title>Jam Making 101: The Tools and Techniques for Success | Serious Eats</title>
    <dc:date>2019-12-29T23:01:36+00:00</dc:date>
    <link>https://www.seriouseats.com/2014/07/jam-making-101-tools-techniques.html</link>
    <dc:creator>emalminator</dc:creator><dc:subject>food</dc:subject>
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<item rdf:about="http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html">
    <title>The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices!) | A Hamburger Today</title>
    <dc:date>2012-02-26T16:12:04+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Updated version of making American-cheese-style slices of medium-hard cheeses such as Cheddar or Gruyere: add a small amount of gelatin (which both emulsifies and melts quickly), evaporated milk, and a small amount of water to the cheese. Also, immersion blending the mixture can help break up hard tyrosine crystals in savory cheeses. Of course, this recipe is no longer vegetarian, as the flour-based one was.

Note: Sodium citrate is recommended as an emulsifier by the molecular gastronomy crowd.]]></description>
<dc:subject>food kenji cheese experiment molecular-gastronomy</dc:subject>
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    <title>The Vegan Experience Day 28: Final Thoughts As a Part-Time Vegan | Serious Eats</title>
    <dc:date>2012-02-25T19:06:58+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/the-vegan-experience-day-28-final-thoughts-as-a-part-time-vegan.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's reflections on his four-week vegan experience: some notes on his favorite recipes, how to adjust one's diet to fit a vegan lifestyle without simply loading up on simple carbohydrates, and some tips on how to make the transition (keep an open mind, give yourself time, stock your pantry and fridge with quality ingredients, be proud of your choice, prepare in advance if you won't have easy access to vegan food, and stick with it!)]]></description>
<dc:subject>food kenji vegan advice list</dc:subject>
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<item rdf:about="http://www.seriouseats.com/2012/02/a-12-course-vegan-feast-at-craigie-on-main.html">
    <title>A 12-Course Vegan Feast at Craigie On Main in Cambridge, MA | Serious Eats</title>
    <dc:date>2012-02-25T18:58:20+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/a-12-course-vegan-feast-at-craigie-on-main.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Spectacular vegan feast to cap off Kenji's four-week vegan experience. He succeeded in not getting his dad to notice there was no meat until the fifth course.]]></description>
<dc:subject>kenji food slideshow vegan</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://drinks.seriouseats.com/2011/10/homebrewing-base-malt-how-to-choose-malt-for-brewing-crush-storage-advice.html">
    <title>Homebrewing: Base Malt | Serious Eats: Drinks</title>
    <dc:date>2012-02-09T05:29:44+00:00</dc:date>
    <link>http://drinks.seriouseats.com/2011/10/homebrewing-base-malt-how-to-choose-malt-for-brewing-crush-storage-advice.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Some notes on brewing from base malt: discussing 2-row versus 6-row malt, country of origin, how to buy quality malt, how to store malt, and how to crush the malt, either at your brewing supply shop or at home with your own crusher.]]></description>
<dc:subject>beer reference food how-to</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:97cadb3c2c25/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html">
    <title>The Food Lab: The Road To Better Risotto | Serious Eats</title>
    <dc:date>2012-02-09T05:21:35+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's experiments with creating a risotto that both is creamy with starch and has a toasted nutty flavor. The solution: rinse the rice in the cooking broth, then drain and toast the rice, adding the starchy broth back during cooking.]]></description>
<dc:subject>food kenji experiment recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://drinks.seriouseats.com/2011/10/tea-time-all-about-assam-tea-history-how-to-brew-assam-tea.html">
    <title>Tea Time: All About Assam Tea | Serious Eats: Drinks</title>
    <dc:date>2012-02-09T05:13:54+00:00</dc:date>
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    <dc:creator>emalminator</dc:creator><description><![CDATA[Some notes on brewing Assam tea, along with some background and historical information.]]></description>
<dc:subject>food reference tea</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/2011/10/13-cheeses-everyone-should-know.html">
    <title>13 Cheeses Everyone Should Know | Serious Eats</title>
    <dc:date>2012-02-09T04:55:08+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/10/13-cheeses-everyone-should-know.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Serious Eats's list of basic cheeses, with notes about aging, tasting, region of origin, and common uses.]]></description>
<dc:subject>reference food cheese list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:ce7d57a3df98/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:reference"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:list"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2011/10/video-the-right-way-to-warm-corn-tortillas.html">
    <title>Video: The Right Way to Warm Corn Tortillas | Serious Eats</title>
    <dc:date>2012-02-08T06:20:55+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/10/video-the-right-way-to-warm-corn-tortillas.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji demonstrated the right way to reheat corn tortillas: dip in cold water, place on a nonstick skillet over high heat (e.g., seasoned cast iron), let cook about 30 seconds, until spotty brown, then flip, cook another 5-10 seconds, and transfer to a stack on a towel. When finished, fold over the towel and let steam for 5 minutes. Then consume!]]></description>
<dc:subject>kenji food video how-to mexican</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:1f241630d7db/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:video"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:mexican"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2012/02/the-vegan-experience-day-24-miracle-ingredien.html">
    <title>The Vegan Experience, Day 24: Miracle Ingredients and New Pantry Staples | Serious Eats</title>
    <dc:date>2012-02-08T04:07:16+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/the-vegan-experience-day-24-miracle-ingredien.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji swaps out his animal-based, long-shelf-life food enhancers (flavorful fats, anchovies, fish sauce) for vegan ones. Key basic ingredients: soy sauce, marmite, Maggi seasoning, miso paste, Asian sauces such as hot chile oil and fermented chili bean paste, Frank's RedHot, various vinegars, such as Chinkiang black vinegar, and citrus. Sauces requiring slightly more preparation: vinaigrettes, roasted chile oil, vegan mayo, Japanese tare sauce, and cilantro chutney. Spices such as Korean gochujang, za'atar, and five-spice powder are also useful.]]></description>
<dc:subject>food vegan kenji advice list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:bbaa0c75f0d9/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
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</item>
<item rdf:about="http://www.shesimmers.com/2010/05/how-to-prepare-tamarind-pulp-for-thai.html">
    <title>How to Prepare Tamarind Pulp (น้ำมะขามเปียก) for Thai Cooking | Thai Food by SheSimmers</title>
    <dc:date>2012-02-04T18:49:15+00:00</dc:date>
    <link>http://www.shesimmers.com/2010/05/how-to-prepare-tamarind-pulp-for-thai.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Discussion of how to extract pulp from tamarind. The ideal ratio is one ounce of pulp to one ounce of water, so that the pulp is not too diluted. Soak the block of pulp in warm water for 15 to 20 minutes, then squish the block by hand: take a handful of tamarind, squish out the pulp through your fingers, and discard the seeds and husks left in your hand.]]></description>
<dc:subject>asian food blog ingredient fruit</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:130f1256be8f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:blog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:ingredient"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:fruit"/>
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</item>
<item rdf:about="http://www.shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html">
    <title>Pad Thai Recipe (ผัดไทย) - Part Five: Making Pad Thai | Thai Food by SheSimmers</title>
    <dc:date>2012-02-04T18:34:46+00:00</dc:date>
    <link>http://www.shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Part five of epic Pad Thai instructions: putting it all together. Do your mise en place, use enough oil, use a big enough skillet, and stay on your toes.]]></description>
<dc:subject>asian recipe blog food</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:3a9c3a24af86/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:blog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
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</item>
<item rdf:about="http://www.shesimmers.com/2011/11/pad-thai-recipe-part-four-pad-thai.html">
    <title>Pad Thai Recipe (ผัดไทย) - Part Four: Pad Thai Sauce | Thai Food by SheSimmers</title>
    <dc:date>2012-02-04T18:31:59+00:00</dc:date>
    <link>http://www.shesimmers.com/2011/11/pad-thai-recipe-part-four-pad-thai.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Part four of epic Pad Thai instructions: the sauce. Make it concentrated, with tamarind pulp (see preparation post), fish sauce, palm sugar, and brown sugar.]]></description>
<dc:subject>asian blog food recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:f35e7efa7097/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:blog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
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</item>
<item rdf:about="http://www.shesimmers.com/2011/06/pad-thai-recipe-part-three-notable.html">
    <title>Pad Thai Recipe (ผัดไทย) - Part Three: The Notable Ingredients and Garnishes | Thai Food by SheSimmers</title>
    <dc:date>2012-02-04T18:30:04+00:00</dc:date>
    <link>http://www.shesimmers.com/2011/06/pad-thai-recipe-part-three-notable.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Part three of epic Pad Thai instructions: exotic ingredients. Some of these are not typically used in pad thai outside of Thailand. Important ones: extra-firm unseasoned tofu, preferably tinted yellow; tamarind pulp (see earlier post for preparation); Chinese garlic chives. Optional: dried pickled (daikon) radish, often called pickled turnips; shrimp paste in oil (the red stuff); small dried shrimp, with shells on. Garnish: banana blossom.]]></description>
<dc:subject>asian food recipe blog</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:f49e0189ec45/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
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</item>
<item rdf:about="http://www.shesimmers.com/2011/06/pad-thai-recipe-part-two-noodles.html">
    <title>Pad Thai Recipe (ผัดไทย) - Part Two: The Noodles | Thai Food by SheSimmers</title>
    <dc:date>2012-02-04T18:06:31+00:00</dc:date>
    <link>http://www.shesimmers.com/2011/06/pad-thai-recipe-part-two-noodles.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Part two of epic Pad Thai instructions: noodle shape and preparation. Get small to medium (2-3 mm wide) flat rice noodles and soak in room temperature water until pliable yet firm, abut 20 to 30 minutes. They should be edible, but not pleasantly so, and you should be able to wrap them around your fingers. Do not blanch them, as the noodles will get gummy and starchy.]]></description>
<dc:subject>asian food recipe blog</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:bac7531af941/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:blog"/>
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</item>
<item rdf:about="http://www.shesimmers.com/2011/05/pad-thai-recipe-part-one-pan-and.html">
    <title>Pad Thai Recipe (ผัดไทย) - Part One: The Pan | Thai Food by SheSimmers</title>
    <dc:date>2012-02-04T18:03:01+00:00</dc:date>
    <link>http://www.shesimmers.com/2011/05/pad-thai-recipe-part-one-pan-and.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Part one of epic Pad Thai instructions: discussing pans. A good option is a giant 17-inch Lodge cast-iron skillet, as it provides a lot of room for fast evaporation even with 3-4 servings in the pan.]]></description>
<dc:subject>asian food blog recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:7e02562844e8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:blog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2012/02/the-vegan-experience-day-18-improvisers-and-tinkerers.html">
    <title>The Vegan Experience Day 18: The Improvisers And The Tinkerers | Serious Eats</title>
    <dc:date>2012-02-02T04:48:31+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/the-vegan-experience-day-18-improvisers-and-tinkerers.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[A philosophical note from Kenji about the differences between those few people who can improve a stellar recipe spontaneously and the people who instead take existing recipes and evolve, tweak, and re-engineer them gradually.]]></description>
<dc:subject>kenji food philosophy</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:f1b70d9af706/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:philosophy"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://drinks.seriouseats.com/2011/12/homebrewing-how-to-brew-a-saison.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29">
    <title>Homebrewing: How to Brew a Saison | Serious Eats: Drinks</title>
    <dc:date>2012-01-25T18:35:45+00:00</dc:date>
    <link>http://drinks.seriouseats.com/2011/12/homebrewing-how-to-brew-a-saison.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Some tips on brewing a Belgian-style saison beer: medium-high alcohol, but relatively light and fruity.]]></description>
<dc:subject>beer technique food</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:d52900105ba3/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:beer"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:technique"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29">
    <title>The Food Lab: The Road To Better Risotto | Serious Eats</title>
    <dc:date>2012-01-25T04:04:05+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's experiments to get a creamy risotto with a toasted, nutty flavor from the rice. He rinses the rice in the broth beforehand, toasts the rice, then adds the starch back in cooking.]]></description>
<dc:subject>kenji food technique</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:35de30573bbb/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:technique"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html">
    <title>The Food Lab: How To Make Vegan Mayonnaise | Serious Eats</title>
    <dc:date>2012-01-25T03:21:10+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji explores how to make vegan mayonnaise: the main issue is replacing the emulsifier (lecithin) in egg yolks. The most stable and neutral solution is to use silken tofu (and a dash of soy lecithin), but the tastiest was with roasted eggplant.]]></description>
<dc:subject>kenji food technique molecular-gastronomy</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:5f3de50d35ef/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:technique"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:molecular-gastronomy"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html">
    <title>The Pizza Lab: How to Make Pizza Bianca at Home | Slice Pizza Blog</title>
    <dc:date>2012-01-25T02:36:52+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji explains how to make authentic, Roman-style pizza bianca at home (with a floury bottom crust, not a fried one) using a no-knead, high-hydration (80%) dough.]]></description>
<dc:subject>kenji food pizza technique</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:b30f476b483d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:technique"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/10/home-slice-the-slice-out-hunger-pizza-party.html">
    <title>Home Slice: The Slice Out Hunger Pizza Party | Slice Pizza Blog</title>
    <dc:date>2011-11-20T02:58:00+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/10/home-slice-the-slice-out-hunger-pizza-party.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Adam Kuban's account of the pizza party he ran as a prize from the Slice Out Hunger raffle. Highlights include accommodating the buffalo-chicken topping request (and passing with flying colors) and serving a Tex-Mex banana pepper pie. Sounds delicious.]]></description>
<dc:subject>pizza food</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:47a5608b250b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://docs.google.com/spreadsheet/pub?hl=en_US&amp;hl=en_US&amp;key=0AvRplvqBKuBidERlSkNfbElYUnJKV1QycFQ3OExuVFE&amp;output=html">
    <title>Kenji's Pantry</title>
    <dc:date>2011-11-05T23:51:30+00:00</dc:date>
    <link>https://docs.google.com/spreadsheet/pub?hl=en_US&amp;hl=en_US&amp;key=0AvRplvqBKuBidERlSkNfbElYUnJKV1QycFQ3OExuVFE&amp;output=html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[A Google Docs spreadsheet containing everything in Kenji's pantry and fridge. ]]></description>
<dc:subject>kenji food list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:43846b8bf2ad/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:list"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2011/11/how-to-plan-thanksgiving-meal-tips-organize-food-lab-recipes-turkey-cooking.html">
    <title>The Food Lab's Complete Guide to a Stress-Free Thanksgiving | Serious Eats</title>
    <dc:date>2011-11-05T21:12:44+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/11/how-to-plan-thanksgiving-meal-tips-organize-food-lab-recipes-turkey-cooking.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's advice on planning and organizing a large Thanksgiving dinner, including dish selection and diversity and knowing what can and should be done in advance.]]></description>
<dc:subject>food kenji advice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:ac59b0706e8d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:advice"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.toothpastefordinner.com/index.php?date=090911">
    <title>me play joke - Toothpaste For Dinner</title>
    <dc:date>2011-09-09T04:32:06+00:00</dc:date>
    <link>http://www.toothpastefordinner.com/index.php?date=090911</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Pretty great.]]></description>
<dc:subject>webcomic food art</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:0173b6b4f2fb/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:webcomic"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:art"/>
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</item>
<item rdf:about="http://www.gourmet.com/food/2009/02/squid-ink">
    <title>Sleuthing Squid Ink: Food + Cooking : gourmet.com</title>
    <dc:date>2011-09-09T03:01:16+00:00</dc:date>
    <link>http://www.gourmet.com/food/2009/02/squid-ink</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Note on unraveling the special flavor that squid (actually, cuttlefish) ink gives to pasta, sauces, soups, and other dishes. The upshot: it's most likely the combination of briny, seafood flavors and high concentrations of glutamic acid and other amino acids.]]></description>
<dc:subject>food science</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:c6301dcb69c9/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:science"/>
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</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/08/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home.html">
    <title>The Pizza Lab: How To Make New England Greek-style Pizza At Home | Slice Pizza Blog</title>
    <dc:date>2011-09-04T19:14:06+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/08/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji constructs a decent Greek-style (medium-thick crust, rich tomato sauce, half-fried in skillet) pizza.]]></description>
<dc:subject>kenji food pizza recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:23aa432452c8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
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</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/08/scotts-pizza-chronicles-san-marzano-fact-vs-fiction.html">
    <title>Scott's Pizza Chronicles: San Marzano Fact vs Fiction | Slice Pizza Blog</title>
    <dc:date>2011-09-04T16:50:09+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/08/scotts-pizza-chronicles-san-marzano-fact-vs-fiction.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Busting some myths surrounding San Marzano tomatoes. The main facts: San Marzanos come from the US as well as Italy (although not DOP ones), and they're popular because their low moisture content and thick flesh makes them ideal for canning.]]></description>
<dc:subject>food history reference tomatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:2e8c28f81c2e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:history"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:reference"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:tomatoes"/>
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</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/09/a-pizza-snobs-approach-to-toppings.html">
    <title>A Pizza Snob's Approach To Toppings | Slice Pizza Blog</title>
    <dc:date>2011-09-03T02:14:03+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/09/a-pizza-snobs-approach-to-toppings.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Bottom line: flavorful toppings! Fatty, spice meats such as sausage, pepperoni, sopressata; veggies such as arugula, par-cooked kale, caramelized or thin-sliced onions, grilled zucchini, pickled fennel, or shaved asparagus; herbs and spices (capsaicin). Not bland meats such as chicken or watery veggies such as (raw) zucchini or thick onions.]]></description>
<dc:subject>pizza kenji food list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:c3d417412445/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:list"/>
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</item>
<item rdf:about="http://drinks.seriouseats.com/2011/09/the-food-lab-drinks-edition-is-mexican-coke-better-than-regular-coke-coke-taste-test-coke-vs-mexican-coke.html">
    <title>The Food Lab, Drinks Edition: Is Mexican Coke Better? | Serious Eats: Drinks</title>
    <dc:date>2011-09-03T00:00:53+00:00</dc:date>
    <link>http://drinks.seriouseats.com/2011/09/the-food-lab-drinks-edition-is-mexican-coke-better-than-regular-coke-coke-taste-test-coke-vs-mexican-coke.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji thoroughly tests American canned, HFCS Coke versus Mexican bottled, sugar Coke. The results: HFCS wins on taste, bottle on feel, sugar on mind.]]></description>
<dc:subject>food psychology kenji tests</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:050d779ceab5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:psychology"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
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</item>
<item rdf:about="http://drinks.seriouseats.com/2011/07/homebrewing-how-to-brew-lager.html">
    <title>Homebrewing: Introduction to Brewing Lager | Serious Eats: Drinks</title>
    <dc:date>2011-07-16T22:10:40+00:00</dc:date>
    <link>http://drinks.seriouseats.com/2011/07/homebrewing-how-to-brew-lager.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Intro to brewing lagers, including notes on temperature and managing yeast populations.]]></description>
<dc:subject>beer food advice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:bb95cf2decb8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:beer"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:advice"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2011/07/the-serious-eats-guide-to-taco-styles.html?">
    <title>The Serious Eats Guide to Taco Styles | Serious Eats</title>
    <dc:date>2011-07-16T21:41:16+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/07/the-serious-eats-guide-to-taco-styles.html?</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's extensive guide to taco styles. Soft vs. hard (mostly soft), fillings (meats, veggies, fish), salsas, regional variations, and various fast food "interpretations".]]></description>
<dc:subject>kenji food reference</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:6ba84f00481f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:reference"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/07/the-pizza-lab-how-to-top-grilled-pizzas.html?">
    <title>The Pizza Lab: The Complete Updated Guide To Grilled Pizza | Slice Pizza Blog</title>
    <dc:date>2011-07-16T20:08:42+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/07/the-pizza-lab-how-to-top-grilled-pizzas.html?</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's updated guide to grilled pizza, this time with advice on topping selection and preparation. Suggestions include: marinated or preserved items, parcooked and grilled veggies, cured meats, fresh herbs, and flavored oils. Whatever you do, keep it simple, and don't overload the pizza. ]]></description>
<dc:subject>kenji pizza food reference</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:cde15eab8528/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:reference"/>
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</item>
<item rdf:about="http://aht.seriouseats.com/archives/2011/07/the-burger-lab-how-to-make-any-cheese-melt-like-american-almost.html">
    <title>The Burger Lab: How To Make Any Cheese Melt Like American (Almost) | A Hamburger Today</title>
    <dc:date>2011-07-08T20:52:05+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/07/the-burger-lab-how-to-make-any-cheese-melt-like-american-almost.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's secret to getting those aged cheese to melt instead of weep grease: grate them, mix them with a little milk or cream (for moisture) and flour (an emulsifier), then steam. Makes the perfect cheeseburger, no advanced molecular gastronomy required.]]></description>
<dc:subject>food kenji burger-lab recipe cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:5aef26a3e00e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:burger-lab"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:cheese"/>
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</item>
<item rdf:about="http://www.kingarthurflour.com/shop/items/pizza-baking-stone">
    <title>King Arthur Flour: Pizza Baking Stone</title>
    <dc:date>2011-05-22T03:52:20+00:00</dc:date>
    <link>http://www.kingarthurflour.com/shop/items/pizza-baking-stone</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Primo baking stone, recommended by Cook's Illustrated and Serious Eats.]]></description>
<dc:subject>pizza equipment food shopping</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:a087f261fcaf/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:equipment"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:shopping"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://drinks.seriouseats.com/2011/05/the-food-lab-drinks-edition-does-longer-aging-improve-whisky-which-is-the-best-scotch.html">
    <title>The Food Lab, Drinks Edition: Does Longer Aging Improve Whisky? | Serious Eats: Drinks</title>
    <dc:date>2011-05-21T06:02:32+00:00</dc:date>
    <link>http://drinks.seriouseats.com/2011/05/the-food-lab-drinks-edition-does-longer-aging-improve-whisky-which-is-the-best-scotch.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji conducts a blind taste test of Macallan 12, 18, and 25 to determine whether longer aging always means a better whisky. The victor: the 18, not the 25.]]></description>
<dc:subject>food alcohol kenji taste-test</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:15bdb4fe3953/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:alcohol"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:taste-test"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/">
    <title>Chemistry of Cast Iron Seasoning: A Science-Based How-To</title>
    <dc:date>2011-05-03T19:21:27+00:00</dc:date>
    <link>http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[How to use flaxseed oil to build up a strong nonstick finish on cast iron.]]></description>
<dc:subject>cast-iron equipment food how-to science</dc:subject>
<dc:source>https://instapaper.com/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:a57bd3d8db54/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:cast-iron"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:equipment"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:science"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.themarzipanhouse.com/index.html">
    <title>The Marzipan House - Handmade Marzipan Chocolates &amp; Truffles</title>
    <dc:date>2011-05-02T01:39:40+00:00</dc:date>
    <link>http://www.themarzipanhouse.com/index.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[High-quality chocolate-covered marzipan and other nut-based confections from eastern Pennsylvania.]]></description>
<dc:subject>chocolate candy shopping food</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:9defc2519164/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:chocolate"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:candy"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:shopping"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html">
    <title>Is Sugar Toxic? - NYTimes.com</title>
    <dc:date>2011-04-19T16:42:38+00:00</dc:date>
    <link>http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Robert Lustig asserts that sugar (refined sucrose and fructose) is a chronic toxin: while we metabolize the glucose throughout our bodies, we metabolize fructose only in our livers, making them fatty and contributing to insulin resistance, metabolic syndrome, and diabetes. In fact, excess fructose could primarily account for the high rates of heart disease and diabetes in Western cultures.

Of course, a lot of these detrimental effects depend on how much total fructose we take in and how quickly it hits the liver, so that fruits and vegetables with high levels of sugars are still beneficial since the fiber and other nutrients in the food slow the release of fructose from the GI tract into the bloodstream. (This subtlety is under-discussed in the article, which focuses mostly on the effects of refined sugars on top of those acquired from fruits and vegetables.)

Cancer researchers, including Craig Thompson at Sloan-Kettering, suspect that higher levels of insulin also contribute to the formation of malignant cancers, as the extra insulin spurs their growth.

None of this is rock-solid conclusive yet, but perhaps we're better being safe than sorry.]]></description>
<dc:subject>nutrition sugar health cancer food science</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:189ef01df7cc/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:nutrition"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:sugar"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html">
    <title>The Food Lab: How to Make Scallion Pancakes | Serious Eats</title>
    <dc:date>2011-04-18T02:07:38+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji develops a recipe for classic, flaky Chinese scallion pancakes with dipping sauce.]]></description>
<dc:subject>food recipe kenji asian how-to</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:fe08fbccfe12/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2011/04/knife-skills-how-to-break-down-a-chicken.html">
    <title>Knife Skills: How To Break Down A Chicken | Serious Eats</title>
    <dc:date>2011-04-17T02:56:30+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/04/knife-skills-how-to-break-down-a-chicken.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's technique for breaking down a whole chicken, now with video.]]></description>
<dc:subject>food how-to kenji video knife-skills</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:746ab19bfb2f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:video"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:knife-skills"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html">
    <title>Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step | Just Hungry</title>
    <dc:date>2011-04-17T02:45:52+00:00</dc:date>
    <link>http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[How to make onigiri (Japanese rice balls), simplified.]]></description>
<dc:subject>food japanese recipe equipment</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:31f80a99915a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:japanese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:equipment"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.justhungry.com/2007/01/looking_at_rice.html">
    <title>Looking at rice | Just Hungry</title>
    <dc:date>2011-04-17T01:28:54+00:00</dc:date>
    <link>http://www.justhungry.com/2007/01/looking_at_rice.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Some advice on rice varieties, mostly for Japanese cooking.]]></description>
<dc:subject>food reference japanese blog list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:a96d4b2248c5/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:japanese"/>
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</item>
<item rdf:about="http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html">
    <title>The Burger Lab: What's The Best Bun For My Burger? | A Hamburger Today</title>
    <dc:date>2011-04-17T01:01:11+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji and Serious Eats review burger buns: Martin's, Arnold, and Sunbeam score well.]]></description>
<dc:subject>bread food kenji burger-lab</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:589c6f13b82e/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:burger-lab"/>
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</item>
<item rdf:about="http://www.goldenearthworm.com/">
    <title>Golden Earthworm Organic Farm - Home</title>
    <dc:date>2011-04-14T16:07:04+00:00</dc:date>
    <link>http://www.goldenearthworm.com/</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[CSA based in Jamesport, NY, on the North Fork of Long Island. We're giving them a shot this summer (2011).]]></description>
<dc:subject>food csa local new-york purchase</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:5ed95a62211a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:local"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:new-york"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:purchase"/>
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</item>
<item rdf:about="http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/">
    <title>DIY Sous Vide Heating Immersion Circulator for About $75 | Seattle Food Geek</title>
    <dc:date>2011-03-07T19:46:42+00:00</dc:date>
    <link>http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Detailed instructions for creating your own sub-$100 sous-vide water circulator (vacuum-sealer and bags not included, unfortunately). Includes cutting templates for the Plexiglass housing and wiring diagrams for the heating coils and controllers.]]></description>
<dc:subject>food equipment diy sous-vide</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:805d43a6b012/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:diy"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:sous-vide"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html">
    <title>The Food Lab: All-American Eggplant Parmesan | Serious Eats</title>
    <dc:date>2011-02-06T03:11:27+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji works out the best Eggplant Parmesan recipe, including microwave par-cooking the eggplant and the optimal way of handling and frying the eggplant.]]></description>
<dc:subject>food kenji recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:7b44c05ad489/</dc:identifier>
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</item>
<item rdf:about="http://aht.seriouseats.com/archives/2011/02/chain-burgers-fuddruckers-review.html">
    <title>Chain Burgers: Fuddruckers | A Hamburger Today</title>
    <dc:date>2011-02-06T02:34:27+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/02/chain-burgers-fuddruckers-review.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's favorable review of Fuddruckers's burgers.]]></description>
<dc:subject>kenji food restaurant review</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:cbd1de011dee/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:restaurant"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://commonsensehealth.com/Diet-and-Nutrition/List_of_High_Fiber_Foods.shtml">
    <title>List of High Fiber Foods with Fiber Content</title>
    <dc:date>2011-02-05T01:57:50+00:00</dc:date>
    <link>http://commonsensehealth.com/Diet-and-Nutrition/List_of_High_Fiber_Foods.shtml</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Fruits, vegetables, grains, and other foods with high fiber content.]]></description>
<dc:subject>food nutrition reference health list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:9841af55f754/</dc:identifier>
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</item>
<item rdf:about="http://www.panman.com/cleaning.html">
    <title>Cleaning your Cookware</title>
    <dc:date>2011-02-05T01:56:51+00:00</dc:date>
    <link>http://www.panman.com/cleaning.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[More cast-iron cleaning and seasoning advice. This guy prefers Crisoo, but I'm not so sure about that. ]]></description>
<dc:subject>advice food equipment maintenance cast-iron</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:3bfcdcb1e087/</dc:identifier>
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</item>
<item rdf:about="http://www.kitchenemporium.com/info/castiron.html">
    <title>Seasoning and Caring for cast iron cookware</title>
    <dc:date>2011-02-05T01:56:29+00:00</dc:date>
    <link>http://www.kitchenemporium.com/info/castiron.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Good advice for cast-iron cookware: seasoning, re-seasoning, and cleaning without de-seasoning. ]]></description>
<dc:subject>maintenance cast-iron food equipment advice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:65bd8f19b0ee/</dc:identifier>
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</item>
<item rdf:about="http://www.sullivanstreetbakery.com/">
    <title>Home | Sullivan Street Bakery</title>
    <dc:date>2011-02-05T01:52:29+00:00</dc:date>
    <link>http://www.sullivanstreetbakery.com/</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Jim Lahey's awesome bread bakery in Manhattan. Delicious ciabatta bread!]]></description>
<dc:subject>bread food local new-york shopping</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:15b861a4944e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:bread"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:new-york"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:shopping"/>
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</item>
<item rdf:about="http://www.rockyridgeranchspokane.com/">
    <title>Spokane grass fed beef, pasture raised beef | Rocky Ridge Ranch</title>
    <dc:date>2011-01-25T14:58:56+00:00</dc:date>
    <link>http://www.rockyridgeranchspokane.com/</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Spokane-area CSA, offering produce, eggs, and various meats. ]]></description>
<dc:subject>csa food spokane local</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:aa3b948072fc/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:csa"/>
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</item>
<item rdf:about="http://slice.seriouseats.com/archives/2010/11/protips-deciphering-refined-wheat-flour-what-is-the-difference-between-types-of-flour.htm">
    <title>Pizza Protips: Deciphering Refined Wheat Flour | Slice Pizza Blog</title>
    <dc:date>2011-01-09T03:12:54+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2010/11/protips-deciphering-refined-wheat-flour-what-is-the-difference-between-types-of-flour.htm</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[A reference to different types and grades of refined flours, mainly for pizza making.]]></description>
<dc:subject>bread fermentation food pizza reference list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:4b7599ccdbe5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:bread"/>
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</item>
<item rdf:about="http://slice.seriouseats.com/archives/2010/12/pizza-protips-different-kinds-of-flour-spelt-rye-semolina.html">
    <title>Alternative Flours: All About White Whole Wheat, Spelt, Rye, and More | Slice Pizza Blog</title>
    <dc:date>2011-01-09T02:13:32+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2010/12/pizza-protips-different-kinds-of-flour-spelt-rye-semolina.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Notes about alternative flour adjuncts for bread and pizza dough.]]></description>
<dc:subject>bread food reference fermentation list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:ff93d4f2931a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:bread"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:reference"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:fermentation"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2010/12/equipment-cake-testers-arent-just-for-cakes.html">
    <title>Equipment: Cake Testers Aren't Just For Cakes! | Serious Eats</title>
    <dc:date>2011-01-08T05:24:24+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/12/equipment-cake-testers-arent-just-for-cakes.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji reviews some uses for cake testers and recommends some good brands.]]></description>
<dc:subject>kenji food equipment shopping</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:e1048a30a878/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:equipment"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:shopping"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2010/12/knife-skills-how-to-cut-mushrooms.html">
    <title>Knife Skills: How to Cut Mushrooms | Serious Eats</title>
    <dc:date>2011-01-08T04:55:54+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/12/knife-skills-how-to-cut-mushrooms.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji on quartering and slicing mushrooms.]]></description>
<dc:subject>how-to kenji video food knife-skills</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:0c5cd8511e0c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:video"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:knife-skills"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html">
    <title>The Food Lab's Complete Guide to Buying, Storing, and Cooking Prime Rib | Serious Eats</title>
    <dc:date>2011-01-08T04:24:40+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's guide to all things prime rib.]]></description>
<dc:subject>food kenji how-to</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:f545a4ad2553/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2010/12/how-to-pair-cheese-and-beer.html">
    <title>Cheese and Beer Go Together Better | Serious Eats</title>
    <dc:date>2011-01-08T04:03:42+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/12/how-to-pair-cheese-and-beer.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Suggestions for pairing cheese and beer.]]></description>
<dc:subject>cheese beer food entertaining</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:12d0de232694/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:beer"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:entertaining"/>
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</item>
<item rdf:about="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html">
    <title>The Burger Lab: The Fake Shack | A Hamburger Today</title>
    <dc:date>2011-01-08T01:59:24+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html</link>
    <dc:creator>emalminator</dc:creator><dc:subject>food recipe burger-lab kenji how-to</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:7b12d4a66c09/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:burger-lab"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
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</item>
<item rdf:about="http://aht.seriouseats.com/archives/2011/01/the-burger-lab-the-fake-shack-mach-two-how-to-make-double-shack-stack.html">
    <title>The Burger Lab: The Fake Shack, Mach Two—The Double Shack Stack Cracked | A Hamburger Today</title>
    <dc:date>2011-01-08T01:40:08+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/01/the-burger-lab-the-fake-shack-mach-two-how-to-make-double-shack-stack.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji revises his Shake Shack recipe to replicate the Double Shack Stack: a cheese-stuffed portobello on top of the burger patty. Deliciously cholesto-rific.]]></description>
<dc:subject>kenji how-to food burger-lab</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:75f0594130a6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:burger-lab"/>
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</item>
<item rdf:about="http://www.seriouseats.com/2011/01/knife-skills-how-to-remove-pomegranate-seeds.html">
    <title>Knife Skills: How to Remove Pomegranate Seeds | Serious Eats</title>
    <dc:date>2011-01-07T05:20:44+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/01/knife-skills-how-to-remove-pomegranate-seeds.html</link>
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