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	<title>Len&#039;s News, Notes, and Stuff &#187; Ingredients</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>An Ode to Mould</title>
		<link>http://www.leonardchu.com/blog/index.php/2010/an-ode-to-mould/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=an-ode-to-mould</link>
		<comments>http://www.leonardchu.com/blog/index.php/2010/an-ode-to-mould/#comments</comments>
		<pubDate>Sat, 31 Jul 2010 02:18:28 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[cooking]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=668</guid>
		<description><![CDATA[Mould isn’t always a bad thing. Yes, it’s the disgusting fuzzy stuff that grows on our food when we keep it for too long. Yes, it’s the disgusting slimy stuff that grows in dark, damp places in the house. Yes, it’s the stuff that causes allergic reactions in people in old buildings. Yes, it’s part [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Wild Coho Salmon vs Farmed Atlantic Salmon: Which is Better for Sushi?</title>
		<link>http://www.leonardchu.com/blog/index.php/2010/wild-coho-salmon-vs-farmed-atlantic-salmon/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=wild-coho-salmon-vs-farmed-atlantic-salmon</link>
		<comments>http://www.leonardchu.com/blog/index.php/2010/wild-coho-salmon-vs-farmed-atlantic-salmon/#comments</comments>
		<pubDate>Fri, 30 Jul 2010 22:39:27 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Tastes & Experiences]]></category>
		<category><![CDATA[Japanese food]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=664</guid>
		<description><![CDATA[Preparing one’s own sushi and sashimi is a pleasure. It’s a good deal price-wise compared to eating out, and the act of prepping the fish, slicing it, and presenting it nicely on the serving platter is a very calming, relaxing experience. The enjoyment of the food at the end is, of course, a huge plus [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Make Your Own Stock, Get Raves From Friends + Family</title>
		<link>http://www.leonardchu.com/blog/index.php/2010/make-your-own-stock-get-raves-from-friends-family/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=make-your-own-stock-get-raves-from-friends-family</link>
		<comments>http://www.leonardchu.com/blog/index.php/2010/make-your-own-stock-get-raves-from-friends-family/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 22:43:08 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Tastes & Experiences]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[ingredients]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=661</guid>
		<description><![CDATA[I’ve gotten compliments from my friends and family for the food that I’ve made, but I received the most enthusiastic raves for my cooking these past two nights. The secret is no secret at all: I made some seriously kick-ass vegetable stock from scratch and used it in my dishes. Good food really does come [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2010/make-your-own-stock-get-raves-from-friends-family/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Chicken Should Taste Like Chicken</title>
		<link>http://www.leonardchu.com/blog/index.php/2010/chicken-should-taste-like-chicken/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=chicken-should-taste-like-chicken</link>
		<comments>http://www.leonardchu.com/blog/index.php/2010/chicken-should-taste-like-chicken/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 22:31:40 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[ingredients]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=636</guid>
		<description><![CDATA[Enjoying food is about flavor, texture, aroma, and visual appeal. And yeah, okay, nutritional value too. If any of those elements isn’t up to snuff, the food isn’t good. Unfortunately, the food industry today is about producing volume, not about producing food that’s actually good. It’s about quantity, not quality. Feedlot beef has no beefiness [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Upper Canada Cheese Company’s Artisanal Comfort Cream vs Supermarket Brie</title>
		<link>http://www.leonardchu.com/blog/index.php/2010/artisanal-comfort-cream-vs-supermarket-brie/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=artisanal-comfort-cream-vs-supermarket-brie</link>
		<comments>http://www.leonardchu.com/blog/index.php/2010/artisanal-comfort-cream-vs-supermarket-brie/#comments</comments>
		<pubDate>Tue, 25 May 2010 17:10:28 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Tastes & Experiences]]></category>
		<category><![CDATA[cheese]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=583</guid>
		<description><![CDATA[Cheese is cheese, isn’t it? Not necessarily. There is an obvious difference in taste and experience between artisanal cheeses &#38; run-of-the-mill mass produced cheese. Yes, there’s definitely a price difference, but the dollar difference is reflected in the experience when you try the cheese. I dropped by the Upper Canada Cheese Company yesterday. It’s a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>It’s the Rice that Makes Great Sushi</title>
		<link>http://www.leonardchu.com/blog/index.php/2010/rice-makes-great-sushi/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rice-makes-great-sushi</link>
		<comments>http://www.leonardchu.com/blog/index.php/2010/rice-makes-great-sushi/#comments</comments>
		<pubDate>Mon, 12 Apr 2010 22:10:26 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[How-To & Techniques]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Tastes & Experiences]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[ingredients]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=494</guid>
		<description><![CDATA[Making excellent sushi means making excellent sushi rice. No matter how good your fish is, if the rice sucks, your sushi sucks. Unfortunately, my sushi sucks. I’m working on it, though. I know that apprentices in real sushi restaurants — not the all-you-can-eat variety — can take years to perfect their sushi rice. I might [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Caviar from Spain? Gordon Ramsay Checks It Out</title>
		<link>http://www.leonardchu.com/blog/index.php/2010/caviar-from-spain/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=caviar-from-spain</link>
		<comments>http://www.leonardchu.com/blog/index.php/2010/caviar-from-spain/#comments</comments>
		<pubDate>Sat, 06 Mar 2010 15:06:39 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[celebrity chef]]></category>
		<category><![CDATA[delicacies]]></category>
		<category><![CDATA[YouTube]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=412</guid>
		<description><![CDATA[I know almost nothing about beluga caviar. All I know is that it’s sturgeon eggs, the best stuff is supposed to come from the Caspian sea, and they cost a lot. But why do they cost so much? Can caviar be farmed? What is it like to produce caviar? This video with Gordon Ramsay takes [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Is Foie Gras cruel? Not necessarily so.</title>
		<link>http://www.leonardchu.com/blog/index.php/2009/foie-gras-not-necessarily-cruel/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=foie-gras-not-necessarily-cruel</link>
		<comments>http://www.leonardchu.com/blog/index.php/2009/foie-gras-not-necessarily-cruel/#comments</comments>
		<pubDate>Sat, 12 Dec 2009 18:23:31 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[News & Commentary]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[animals]]></category>
		<category><![CDATA[delicacies]]></category>
		<category><![CDATA[voting]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=103</guid>
		<description><![CDATA[Foie gras is one of the great culinary enjoyments out there, but I’ve always wondered if it’s an ethical item to use and enjoy.  After all, someone force-feeding you would likely be a rather traumatic ordeal.  You’d be kicking, screaming, gagging.  And if someone did that to you repeatedly, you’d need serious therapy afterwards. But [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Free-Range, Cage-Free Eggs Taste Better than Chicken-as-Machine Eggs</title>
		<link>http://www.leonardchu.com/blog/index.php/2009/free-range-cage-free-eggs-taste-better-than-chicken-as-machine-eggs/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=free-range-cage-free-eggs-taste-better-than-chicken-as-machine-eggs</link>
		<comments>http://www.leonardchu.com/blog/index.php/2009/free-range-cage-free-eggs-taste-better-than-chicken-as-machine-eggs/#comments</comments>
		<pubDate>Fri, 20 Nov 2009 02:27:21 +0000</pubDate>
		<dc:creator>Leonard Chu</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Tastes & Experiences]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[free-range]]></category>
		<category><![CDATA[ingredients]]></category>
		<category><![CDATA[taste]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=50</guid>
		<description><![CDATA[Am I in danger of becoming an egg snob?  Maybe.  But it has long been said that better ingredients make better food.  With that in mind, I can now say that free-range, cage-free eggs taste better than factory, stuck-in-a-cage, never-seen-sunlight, is-that-a-chicken-or-an-egg-machine eggs. Before I tell you about my egg-tasting experience today — one that was [...]]]></description>
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