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	<title>Len&#039;s News, Notes, and Stuff &#187; How-To &amp; Techniques</title>
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	<link>http://www.leonardchu.com/blog</link>
	<description>I&#039;ll show you a variety of stuff because variety is good for you.</description>
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		<title>Pursue Excellence &#8216;Til It Hurts &#8211; Because That&#8217;s What It Always Takes</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/pursue-excellence-til-it-hurts-because-thats-what-it-always-takes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pursue-excellence-til-it-hurts-because-thats-what-it-always-takes</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/pursue-excellence-til-it-hurts-because-thats-what-it-always-takes/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 01:04:58 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Emergency Management]]></category>
		<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[Leadership]]></category>
		<category><![CDATA[News & Commentary]]></category>
		<category><![CDATA[excellence]]></category>
		<category><![CDATA[knives]]></category>
		<category><![CDATA[rants]]></category>
		<category><![CDATA[values]]></category>
		<category><![CDATA[YouTube]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1796</guid>
		<description><![CDATA[Excellence &#8211; and the pursuit of it &#8211; truly grab me emotionally. It&#8217;s why I like what I like. It&#8217;s why I&#8217;ve been interested in the hobbies and pursuits that I&#8217;ve done. It&#8217;s what I have sought in my professional life, and what I am now trying to build. It&#8217;s how I gauge cars, knives, guns, [...]]]></description>
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		<title>Why Does That Knife Say &#8220;Do Not Sharpen&#8221;?</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/why-does-that-knife-say-do-not-sharpen/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=why-does-that-knife-say-do-not-sharpen</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/why-does-that-knife-say-do-not-sharpen/#comments</comments>
		<pubDate>Wed, 19 Oct 2011 01:43:22 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Goodies & Toys]]></category>
		<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[excellence]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1735</guid>
		<description><![CDATA[My colleague asked me in the office kitchen today, &#8220;Why do some knives say &#8216;Do Not Sharpen&#8217;?&#8221; Until he asked me that, I never knew there were knives that manufacturers would actually say &#8220;Do Not Sharpen.&#8221; It only took me about a second to realize why, though. &#8220;Probably because those knives are serrated with little [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/why-does-that-knife-say-do-not-sharpen/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>No Sweat or Tears, but There&#8217;s Blood &#8211; Still Working on My Knife Sharpening Skills</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/no-sweat-or-tears-but-theres-blood-still-working-on-my-knife-sharpening-skills/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=no-sweat-or-tears-but-theres-blood-still-working-on-my-knife-sharpening-skills</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/no-sweat-or-tears-but-theres-blood-still-working-on-my-knife-sharpening-skills/#comments</comments>
		<pubDate>Sun, 16 Oct 2011 22:58:35 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Goodies & Toys]]></category>
		<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1729</guid>
		<description><![CDATA[Nothing worthwhile in life is free. Sometimes the cost is measured not in terms of money, which is why they are &#8220;free&#8221; from a narrow point of view. Their cost is blood, sweat and tears. Such is the case with many physical skills that demand practice, practice and more practice to really refine and internalize. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Knife Sharpening Class with Dave Martell</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/knife-sharpening-class-with-dave-martell/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=knife-sharpening-class-with-dave-martell</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/knife-sharpening-class-with-dave-martell/#comments</comments>
		<pubDate>Mon, 10 Oct 2011 05:00:55 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1722</guid>
		<description><![CDATA[Why would anyone drive 9 hours from Toronto to the middle of Pennsylvania and pay $150 for a 1-day course on knife sharpening? Because Dave Martell really knows his stuff, teaches well, and learning from him will save you years and tons of money trying to learn to sharpen knives really well on your own. [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/knife-sharpening-class-with-dave-martell/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>What Is Authentic Cuisine, Really?</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/what-is-authentic-cuisine-really/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=what-is-authentic-cuisine-really</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/what-is-authentic-cuisine-really/#comments</comments>
		<pubDate>Mon, 10 Oct 2011 04:32:36 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[Tastes & Experiences]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[excellence]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1720</guid>
		<description><![CDATA[The question of culinary authenticity has dogged me for years. In fact, it has dogged me since the day I decided to properly learn how to cook. I began my pre-cooking days by blindly applying heat to ingredients to make such classics as Shake&#8217;n Bake pork chops and macaroni in Campbells chicken noodle or minestrone [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>I&#8217;m Just Not Happy with My Edges</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/im-just-not-happy-with-my-edges/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=im-just-not-happy-with-my-edges</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/im-just-not-happy-with-my-edges/#comments</comments>
		<pubDate>Sun, 02 Oct 2011 17:52:01 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[excellence]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1713</guid>
		<description><![CDATA[I&#8217;m just not happy with the edges that I&#8217;m putting on my knives. Though I have been sharpening my own knives for a while now, and I can tell that I am improving, I still have a long, long way to go before I&#8217;ll be able to say that my edges are good. I didn&#8217;t [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/im-just-not-happy-with-my-edges/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Gonna travel to Pennsylvania for a Knife Sharpening Class</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/gonna-travel-to-pennsylvania-for-a-knife-sharpening-class/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gonna-travel-to-pennsylvania-for-a-knife-sharpening-class</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/gonna-travel-to-pennsylvania-for-a-knife-sharpening-class/#comments</comments>
		<pubDate>Sun, 25 Sep 2011 17:57:51 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1707</guid>
		<description><![CDATA[I&#8217;ve been telling friends and family that I&#8217;m heading down to Pennsylvania for a 1-day knife sharpening class. In almost every case, people have either given me quizzical looks or straight out asked me &#8220;Why?&#8221; Dave Martell of Japanese Knife Sharpening in Fleetwood, Pennsylvania is a professional knife sharpener who has established a strong reputation [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/gonna-travel-to-pennsylvania-for-a-knife-sharpening-class/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>YouTube Cooking Videos You Can *Really* Learn From</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/cooking-videos-you-can-really-learn-from/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cooking-videos-you-can-really-learn-from</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/cooking-videos-you-can-really-learn-from/#comments</comments>
		<pubDate>Sun, 18 Sep 2011 05:42:11 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[Other Fun Stuff]]></category>
		<category><![CDATA[comedy]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[YouTube]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1702</guid>
		<description><![CDATA[Readers&#8217; Advisory: The contents of this post may be slightly tongue-in-cheek. Please consult a real cooking professional before attempting to follow these videos verbatim. Feel free to use them for inspiration and follow the broad strokes in the meantime. YouTube is a wonderful resource. It&#8217;s full of solid expertise, unimpeachable advice, and a plethora of [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/cooking-videos-you-can-really-learn-from/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Cantonese Cuisine @ George Brown College, Week 12</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-12/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cantonese-cuisine-george-brown-college-week-12</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-12/#comments</comments>
		<pubDate>Thu, 28 Jul 2011 02:47:11 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[Cantonese food]]></category>
		<category><![CDATA[Chinese food]]></category>
		<category><![CDATA[George Brown College]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1654</guid>
		<description><![CDATA[The best classes are those that change how you see and understand the topic in question. They are the ones that change you. I thought back to some of the photography classes I took years ago, and some of them really were total junk. I didn’t learn what I wanted and needed to learn from [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-12/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dim Sum @ George Brown College, Week 10</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-10/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dim-sum-george-brown-college-week-10</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-10/#comments</comments>
		<pubDate>Sun, 24 Jul 2011 03:39:26 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[Cantonese food]]></category>
		<category><![CDATA[Chinese food]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[George Brown College]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1652</guid>
		<description><![CDATA[All things must come to an end, and so my dim sum course at George Brown College has now also come to an end. Today was the last class for the course, and things wrapped up with a bang. We learned a few new items today, but really, today&#8217;s class was a graduation of sorts. [...]]]></description>
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		<slash:comments>1</slash:comments>
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