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	<title>Len&#039;s News, Notes, and Stuff &#187; Cooking</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>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>
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		<slash:comments>2</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>
		</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>
		</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>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-10/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cantonese Cuisine @ George Brown College, Week 11</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-11/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cantonese-cuisine-george-brown-college-week-11</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-11/#comments</comments>
		<pubDate>Fri, 22 Jul 2011 02:40:20 +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=1646</guid>
		<description><![CDATA[Third time is not always a charm, as I found out in class yesterday. The recipe for stir-fried chicken and shrimp in bird&#8217;s nest is easy enough, and I figured no problems, I&#8217;m going to finish early. It was not to be so, however, because something can be easy to describe but not so easy [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-11/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dim Sum @ George Brown College, Week 8</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-8/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dim-sum-george-brown-college-week-8</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-8/#comments</comments>
		<pubDate>Sun, 10 Jul 2011 21:41:30 +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=1619</guid>
		<description><![CDATA[The latest dim sum class was yet another seemingly typical class with Chef Chim &#8211; start early, end late, and learn a whole lotta stuff! We learned to make: spring rolls stuffed green peppers stuffed eggplant wu gok (taro dumplings) crispy shrimp balls (which, if you jam a crab claw into them become the standard banquet [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cantonese Cuisine @ George Brown College, Week 10</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-10/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cantonese-cuisine-george-brown-college-week-10</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-10/#comments</comments>
		<pubDate>Thu, 07 Jul 2011 04:25:57 +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=1612</guid>
		<description><![CDATA[Today’s class was unlike any other I’ve had. Tonight was “banquet night” and we as a class put together a banquet for ourselves. It was, at once, a practical test based on what we’ve learned before and a brief taste of what it might be like in a professional kitchen. Chef demo’d a few items [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-10/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cantonese Cuisine @ George Brown College, Week 9</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-9/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cantonese-cuisine-george-brown-college-week-9</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-9/#comments</comments>
		<pubDate>Thu, 30 Jun 2011 04:00:43 +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=1604</guid>
		<description><![CDATA[So it wasn’t a busy-up-to-our-gills day as Chef Chin had suggested it would be, but it was still an educational day today. We covered 3 dishes, two of which are fancier fare and one of which is simple as all heck but looks and tastes very nice. We covered: Steamed chicken w ham + mushrooms, [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-9/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dim Sum @ George Brown College, Week 7</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-7/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dim-sum-george-brown-college-week-7</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-7/#comments</comments>
		<pubDate>Sat, 25 Jun 2011 20:47:23 +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=1598</guid>
		<description><![CDATA[You don&#8217;t spend 5 hours in the kitchen starting at 8:30 in the morning for fun unless you really enjoy cooking and learning about cooking. Today was just such a day for me in the dim sum class. We covered quite a few things in today&#8217;s class: fu pay guen (steamed chicken in bean curd [...]]]></description>
		<wfw:commentRss>http://www.leonardchu.com/blog/index.php/2011/dim-sum-george-brown-college-week-7/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cantonese Cuisine @ George Brown College, Week 8</title>
		<link>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-8/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cantonese-cuisine-george-brown-college-week-8</link>
		<comments>http://www.leonardchu.com/blog/index.php/2011/cantonese-cuisine-george-brown-college-week-8/#comments</comments>
		<pubDate>Thu, 23 Jun 2011 17:21:11 +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[Cooking]]></category>
		<category><![CDATA[George Brown College]]></category>

		<guid isPermaLink="false">http://www.leonardchu.com/blog/?p=1596</guid>
		<description><![CDATA[Today’s class wasn’t totally jam-packed, but it was a good class. We covered: meat fabrication from a whole side of pork ribs stir fried chicken with black beans + peppers sweet + sour pork barbecue ribs honey-garlic wings Now, that last one is definitely not Cantonese food. We made it because we had all these [...]]]></description>
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		<slash:comments>0</slash:comments>
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