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<title>Safety RSS : Gourt</title>
<link>http://home.gourt.com/Cooking/Safety.xml</link>
<description></description>
<dc:language>en-us</dc:language>
<dc:rights>Copyright 2007, Gourt.com</dc:rights>
<dc:date>2008-07-24T12:20+47:00
</dc:date>
<dc:publisher>rtruog@gourt.com</dc:publisher>
<dc:creator>rtruog@gourt.com</dc:creator>
<dc:subject>Safety RSS : Gourt</dc:subject>
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<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/342995195/la-fo-pickles23-2008jul23,0,7906922.story">
<title>

        Los Angeles chefs are happy to be in a pickle</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/342995195/la-fo-pickles23-2008jul23,0,7906922.story</link>
<description><![CDATA[Chefs are reviving the old-school art of pickling to create zingy accents for rich brasserie dishes -- sorry, sommeliers.
                        
                    
                    
                        Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343004913/la-fo-calcook23-2008jul23,0,5229133.story">
<title>

        Pickles add punch to summertime meals</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343004913/la-fo-calcook23-2008jul23,0,5229133.story</link>
<description><![CDATA[Russ Parsons' favorites include pickled radishes, peppers, zucchini -- and even grapes.
                        
                    
                    
                        WHERE have all the pickles gone?]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343004914/la-fo-waldo23-2008jul23,0,4839312.story">
<title>

        The artisan jams and jellies of E. Waldo Ward  &#x26; Son</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343004914/la-fo-waldo23-2008jul23,0,4839312.story</link>
<description><![CDATA[For decades, this Sierra Madre clan has made local, artisanal, delicious foods.
                        
                    
                    
                        "PEOPLE'S tastes change," says Richard Ward of Sierra Madre's E. Waldo Ward & Son Inc. "My dad used to make lots of pickled watermelon. But people don't use as much sugar as they used to." His son Jeff nods. "But we still make pickled peaches and other fruits, like kumquats."]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343004915/la-fo-fastbocuse23-2008jul23,0,7490799.story">
<title>

        Paul Bocuse could make French fast food the next  nouvelle cuisine</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343004915/la-fo-fastbocuse23-2008jul23,0,7490799.story</link>
<description><![CDATA[How do you say 'to go' in French? Superstar chef Bocuse says he 'saw the opportunity to feed thousands of people going to the cinema' -- and others in France are following his lead.
                        
                    
                    REVERING  la bonne cuisine  as they do, many French are still fighting the good fight to hold the line against  le fast food .]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343014247/la-fo-find23-2008jul23,0,749591.story">
<title>

        Review: Blue Star turns out contemporary fare in an L.A. industrial setting.</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343014247/la-fo-find23-2008jul23,0,749591.story</link>
<description><![CDATA[Chef-owner Kash Brouillet brings quality ingredients and personal finesse to his diner-style menu.
                        
                    
                    TAKING summer visitors on a tour of downtown Los Angeles? Before or after Disney Hall, Olvera Street, Santee Alley and whatever other landmarks are on your itinerary, stop in for breakfast or lunch at  Blue Star  restaurant, a terrific little cafe located in one of the most visually arresting spots in the state.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343014248/la-fo-review23-2008jul23,0,3676956.story">
<title>

        Review: Blanca in Newport Beach</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343014248/la-fo-review23-2008jul23,0,3676956.story</link>
<description><![CDATA[Chef Nicholas Weber has a way with crudo -- Italian-style raw fish -- and plenty of other smart ideas besides.
                        
                    
                    FROM OUR table along the water at  Blanca , a new restaurant in Newport Beach, we watch as a gondolier in traditional striped jersey and broad-brimmed hat gives his gleaming black gondola a polish with a soft cloth, folding a blanket across the seat. His presence, barely visible in the dark as lights reflected in the water bob in and out of focus, is incongruous among the moored speedboats and party boats for hire. Yet here comes the romantic couple ready for their gondola ride. As they step into the boat, the gondolier hands them each a glass of wine and -- ever the professional -- takes a photo.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343014249/la-fo-bom23-2008jul23,0,5891263.story">
<title>

        Beer of the Month: Green Flash Extra Pale Ale</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343014249/la-fo-bom23-2008jul23,0,5891263.story</link>
<description><![CDATA[Quick sip
                        
                    
                    From  Co.  in Vista, this beer won a silver medal in the English summer ale category at last year's Great American Beer Festival. It's summery, all right, but it's really quite American, flavored with West Coast hops: piney Cascade and citrusy Chinook. With its lightness, it's as close as an ale gets to the crispness of a lager -- call it an ale for lager-lovers. It would be good with ham on the grill or even a ham sandwich.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343014250/la-fo-wow23-2008jul23,0,3054842.story">
<title>

        2004 Bodegas Muga Rioja Reserva</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343014250/la-fo-wow23-2008jul23,0,3054842.story</link>
<description><![CDATA[The luxurious blend of Tempranillo and Garnacha is bursting with flavors of blackberries and cherries.
                        
                    
                    
                        Muga does it again with this beautiful 2004 Rioja Reserva. Deep ruby in color, it is soft and ripe in the mouth with gorgeous flavors of blackberries and cherries. Give this superb blend of Tempranillo and Garnacha some time in the glass to show you everything it has.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343014246/la-fo-weekend23-2008jul23,0,2729570.story">
<title>

        Beyond Saturday supper</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343014246/la-fo-weekend23-2008jul23,0,2729570.story</link>
<description><![CDATA[One morning's cooking means deliciousness well into the week. Spicy, tangy pulled pork is only the start.
                        
                    
                    
                        IT'S SATURDAY morning, and we're expecting eight at 5 o'clock for an early summer supper. Selfishly, I've chosen a menu that will serve us deliciously through next week. If the company eats well tonight, why shouldn't we in the days to come?]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/343760735/la-me-fastfood23-2008jul23,0,1501667.story">
<title>

        Panel OKs one-year ban on new fast-food restaurants in South L.A.</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/343760735/la-me-fastfood23-2008jul23,0,1501667.story</link>
<description><![CDATA[The measure is part of an effort to address health problems in the area. Some question how such eateries will be defined.
                        
                    
                    
                        A proposal that would place at least a one-year moratorium on new fast-food restaurants in a broad swath of neighborhoods,  mostly in South Los Angeles, won unanimous support from a Los Angeles City Council committee Tuesday.]]></description>
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