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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>2008-08-19T16:17+18:00
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<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/~3/365225173/la-fo-encore081508-story,0,2956190.story">
<title>

        For luxury that&#x27;s worth the wait</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/365225173/la-fo-encore081508-story,0,2956190.story</link>
<description><![CDATA[In 2005, former Times' Test Kitchen Director Donna Deane lowered the flame, slowed down the scramble and transformed eggs into pure bliss.
                        
                    
                    
                        A couple of eggs can save the day. When you're at a loss over what to make, just crack, beat, scramble and you've got a meal pronto.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/363371961/la-fo-rillette13-2008aug13,0,2344435.story">
<title>

        Bring the bistro experience home with savory rillettes</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/363371961/la-fo-rillette13-2008aug13,0,2344435.story</link>
<description><![CDATA[Rillettes -- the new wave in L.A.'s charcuterie renaissance -- can be made of pork, game, poultry, fish or even vegetables. So grab a baguette and enjoy.
                        
                    
                    
                        SERVED IN pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant menus, a second wave in L.A.'s charcuterie renaissance.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/364342190/la-fow-malibupier11-2008aug11,0,4868218.story">
<title>

        Malibu Pier Club, Beachcomber Cafe turn back the clock</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/364342190/la-fow-malibupier11-2008aug11,0,4868218.story</link>
<description><![CDATA[The new restaurants tap historical plans to fit in with the restored Malibu Pier.
                        
                    
                    
                        If you were building brand new restaurants at the land end of Malibu Pier, chances are they wouldn't look like the just-opened pair that currently boast that priceless view of the surf.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/363371962/la-fo-review13-2008aug13,0,2427257.story">
<title>

        Restaurant review: Palate Food + Wine</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/363371962/la-fo-review13-2008aug13,0,2427257.story</link>
<description><![CDATA[Octavio Becerra's new Glendale bistro-wine bar is just revving up. Its fresh and polished food celebrates California's great bounty of local ingredients.
                        
                    
                    YOU SNAG a parking spot on the street in the middle of Brand Boulevard's endless row of car dealerships and as you get out of the car, you can feel the salesmen go into high alert. A possible buyer for that gas-guzzling truck? No, just another food lover on the way to the most exciting and delicious new restaurant to open in a very long time --  Palate Food + Wine .]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/363371963/la-fo-rose13-2008aug13,0,3820589.story">
<title>

        Ros&#xE9;: The perfect, versatile summer wine</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/363371963/la-fo-rose13-2008aug13,0,3820589.story</link>
<description><![CDATA[With so many out there, the challenge is finding one you love that's great with food and well priced.
                        
                    
                    
                        HERE'S THE thing about rosés and me: I buy them by the case. With other wines, maybe I'll buy a couple of bottles -- one to drink, one to stick away -- and if I really like them, I'll think about picking up a few more. It's a considered, rational purchase.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/363371964/la-fo-sos13-2008aug13,0,6865108.story">
<title>

        Recipe: Clementine Bakery&#x27;s banana cake</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/363371964/la-fo-sos13-2008aug13,0,6865108.story</link>
<description><![CDATA[Dear SOS:  Is it possible to find the recipe for Clementine's banana cake with frosting?]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/363371965/la-fo-find13-2008aug13,0,300232.story">
<title>

        Restaurant review: Golden Villa in Long Beach</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/363371965/la-fo-find13-2008aug13,0,300232.story</link>
<description><![CDATA[A new Cambodian restaurant combines traditional cooking with improvisation.
                        
                    
                    THE DISH of silky slices of lime-cured salmon looks like a platter of  crudo , the trendy Italian-style raw fish. But the flavors are pure Cambodian -- Asian fish sauce punctuated by  the sharp citrus jolt of shredded kaffir lime leaf, perfumed with a wild assortment of fresh leafy herbs.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/363371966/la-fo-wow13-2008aug13,0,6205155.story">
<title>

        2006 Marchesi Alfieri Sansoero Grignolino</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/363371966/la-fo-wow13-2008aug13,0,6205155.story</link>
<description><![CDATA[This is a perfect summer wine.
                        
                    
                    
                        I poured this light, lively red from Piedmont at a dinner party recently and every single guest messaged me the next day to ask where to buy it. Not many retailers stock the 2006  Marchesi Alfieri Sansoero Grignolino, I'm afraid. But they should, because this is a perfect summer wine. Made from the local Grignolino grapes, Sansoero (named for the hill where the vineyard is located) smells like violets and lavender. It's full in flavor (wild strawberries, raspberries) with smooth tannins and a lovely, bitter-almond finish.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/358795884/la-fo-encore7-2008aug07,0,1277406.story">
<title>

        It&#x27;s a cream puff renaissance</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/358795884/la-fo-encore7-2008aug07,0,1277406.story</link>
<description><![CDATA[This April 2006 piece took a look into the future -- and envisioned a pate a choux revival.
                    
                    
                        First, a French friend brings a spectacular homemade dessert to dinner. It's a Paris-Brest -- a large ring of choux paste sliced horizontally, filled with praline pastry cream and whipped cream and topped with toasted almonds. Next, Thomas Keller opens Bouchon Bakery in the Time Warner Center in New York City, with a whole section on the dessert menu dedicated to pastries made with choux paste, or as it's called in French, pate a choux.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/357738230/la-me-calories7-2008aug07,0,543927.story">
<title>

        Calorie counts could be added to menus at some chain restaurants in L.A. County</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/357738230/la-me-calories7-2008aug07,0,543927.story</link>
<description><![CDATA[Supervisor Zev Yaroslavsky wants the eateries to provide a caloric breakdown for all their offerings to help diners 'make the right dietary choices.'
                        
                    
                    
                        Los Angeles County, you're going on a diet whether you like it or not.]]></description>
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