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	<title>The Noshery &#187; Techniques</title>
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	<description>a little something to nosh on</description>
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		<title>How to Blanch Almonds</title>
		<link>http://thenoshery.com/2010/03/20/how-to-blanch-an-almond/</link>
		<comments>http://thenoshery.com/2010/03/20/how-to-blanch-an-almond/#comments</comments>
		<pubDate>Sat, 20 Mar 2010 22:02:22 +0000</pubDate>
		<dc:creator>Meseidy</dc:creator>
				<category><![CDATA[In My Kitchen]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[blanch]]></category>

		<guid isPermaLink="false">http://thenoshery.com/?p=3946</guid>
		<description><![CDATA[Have you ever come across a recipe that calls for blanched almonds?  Did you think to yourself what is a blanched almond or how do I blanch almonds?  You will be surprised how simple and easy it is to blanch almonds.  When a recipe calls for blanched almonds they want almonds with the skinned removed. [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Peppercorn Top Blade Roast Stuffed w/ Chorizo</title>
		<link>http://thenoshery.com/2009/05/21/peppercorn-top-blade-roast-stuffed-w-chorizo/</link>
		<comments>http://thenoshery.com/2009/05/21/peppercorn-top-blade-roast-stuffed-w-chorizo/#comments</comments>
		<pubDate>Fri, 22 May 2009 04:08:38 +0000</pubDate>
		<dc:creator>Meseidy</dc:creator>
				<category><![CDATA[In My Kitchen]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Noshery Original]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[peppercorn]]></category>
		<category><![CDATA[picado]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[stuffed]]></category>
		<category><![CDATA[tie roast]]></category>
		<category><![CDATA[top sirloin]]></category>

		<guid isPermaLink="false">http://thenoshery.com/?p=2246</guid>
		<description><![CDATA[ It was appoximatly 1 am when I got this idea and thanks to the memo tool on my handy new cell phone I just rolled over and typed it out so I wouldn&#8217;t forget it.  The following day I went to the store to pick up the few things that I needed to get this [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<item>
		<title>Rosted Red Pepper &amp; Goat Cheese Sauce</title>
		<link>http://thenoshery.com/2009/05/14/rosted-red-pepper-goat-cheese-sauce/</link>
		<comments>http://thenoshery.com/2009/05/14/rosted-red-pepper-goat-cheese-sauce/#comments</comments>
		<pubDate>Thu, 14 May 2009 15:26:59 +0000</pubDate>
		<dc:creator>Meseidy</dc:creator>
				<category><![CDATA[In My Kitchen]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Noshery Original]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[angel hair]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[roasted red pepper]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[spagetti]]></category>

		<guid isPermaLink="false">http://thenoshery.com/?p=2121</guid>
		<description><![CDATA[During the week the my computer was on the fritz I still cooked&#8230;..I mean we still had to eat, I don&#8217;t only make food to post on this site.   This was one of the dishes that I made that week.  Off the bat it just looks like spaghetti and marinara, but don&#8217;t let this [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Do you Know How to Peel a Plantain?</title>
		<link>http://thenoshery.com/2009/04/28/do-you-know-how-to-peel-a-plantain/</link>
		<comments>http://thenoshery.com/2009/04/28/do-you-know-how-to-peel-a-plantain/#comments</comments>
		<pubDate>Tue, 28 Apr 2009 17:26:57 +0000</pubDate>
		<dc:creator>Meseidy</dc:creator>
				<category><![CDATA[In My Kitchen]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[peel]]></category>
		<category><![CDATA[plantain]]></category>

		<guid isPermaLink="false">http://thenoshery.com/?p=1954</guid>
		<description><![CDATA[Growing up in a Puerto Rican household I became very familiar with the plantain and I LOVE THEM!  You can eat them like 20 different ways, fried, boiled, baked, covered in cheese&#8230;.the possibilities really are endless. I remember when I was about 15 years old, my parents sent me ahead of them to PR,  to live [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Spicy Tequila Shrimp</title>
		<link>http://thenoshery.com/2009/04/08/spicy-tequila-shrimp/</link>
		<comments>http://thenoshery.com/2009/04/08/spicy-tequila-shrimp/#comments</comments>
		<pubDate>Wed, 08 Apr 2009 07:42:56 +0000</pubDate>
		<dc:creator>Meseidy</dc:creator>
				<category><![CDATA[In My Kitchen]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Side Items]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[flambe]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tequila]]></category>

		<guid isPermaLink="false">http://thenoshery.com/?p=1676</guid>
		<description><![CDATA[  When I saw this recipe I just had to try it. I have never done any kind of flambé. I found it because I was looking for a recipe that used tequila, since I still had some left from my birthday celebration. (We each had a horny toad margarita, thank you Amber)I was very [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Homemade Pasta: No Pasta Machine Required</title>
		<link>http://thenoshery.com/2009/03/17/homemade-pasta-no-pasta-machine-required/</link>
		<comments>http://thenoshery.com/2009/03/17/homemade-pasta-no-pasta-machine-required/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 21:24:48 +0000</pubDate>
		<dc:creator>Meseidy</dc:creator>
				<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[homemade pasta]]></category>
		<category><![CDATA[pappardelle]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[seminolia flour]]></category>

		<guid isPermaLink="false">http://thenoshery.com/?p=925</guid>
		<description><![CDATA[I have been wanting to make homemade pasta FOREVER, and  I have been asking for a pasta machine probably for just as long.  So when I saw this recipe I HAD to try it out.  For my first try, and without a machine it turned out pretty good.  Although apparently I needed to roll it thinner because [...]]]></description>
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		<slash:comments>1</slash:comments>
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