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    <title>The Food Lab: The Road To Better Risotto | Serious Eats</title>
    <dc:date>2012-02-09T05:21:35+00:00</dc:date>
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    <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>
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    <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>
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    <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>
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    <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>
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    <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>
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    <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>
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    <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>
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    <dc:date>2012-02-04T18:06:31+00:00</dc:date>
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    <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>
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    <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>
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    <title>The Pizza Lab: How To Make New England Greek-style Pizza At Home | Slice Pizza Blog</title>
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    <title>The Burger Lab: How To Make Any Cheese Melt Like American (Almost) | A Hamburger Today</title>
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    <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>
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    <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>
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    <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>
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    <title>Sourdough Starter-Along: Day Zero | Slice Pizza Blog</title>
    <dc:date>2010-12-26T23:00:20+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2010/11/how-to-make-sourdough-starter-day-0.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[First in a series of articles about starting and maintaining a sourdough starter.]]></description>
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    <title>Coudal Partners</title>
    <dc:date>2010-12-24T21:10:31+00:00</dc:date>
    <link>http://coudal.com/perfect.php</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Jim Coudal's perfect vodka martini, now updated after the unfortunate changes to Noilly Prat's US vermouth.]]></description>
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