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<channel rdf:about="http://home.gourt.com/Cooking/Safety.xml">
<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>2008-08-29T18:18+07:00
</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/~3/377599940/la-fo-encore28-2008aug28,0,4935917.story">
<title>

        So many ways to chill</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/377599940/la-fo-encore28-2008aug28,0,4935917.story</link>
<description><![CDATA[This May 2007 article argued that you can dress 'em up or dress 'em down, but one thing is certain: In a quick and easy salad or an elegant, four-part dessert, cucumbers are simply the coolest things around.
                    
                    
                        Who doesn't love a cucumber?]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375635175/la-fo-cookbooks27-2008aug27,0,723315.story">
<title>

        Cookbook politics: Democrats, Republicans in the kitchen</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375635175/la-fo-cookbooks27-2008aug27,0,723315.story</link>
<description><![CDATA[Out on the fringes of the campaign trail, the partisan cookbook is a perennial candidate. Want a cookie?
                        
                    
                    
                        "NOT ONLY do I eat, I also am a Democrat," wrote Frank Sinatra in an intro to 1960's "Many Happy Returns: The Democrats' Cook Book, or How to Cook a G.O.P. Goose" (the sales of which helped buy TV air time for candidates). "Not only should every Democrat own a copy of this book, but he should load up all his or her friends, and even smuggle some copies into Pasadena and other points where the enemy is strong and square."]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/376644596/la-me-tacos28-2008aug28,0,2873228.story">
<title>

        Los Angeles taco trucks can stay put again</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/376644596/la-me-tacos28-2008aug28,0,2873228.story</link>
<description><![CDATA[A judge overturns a recent county supervisors' rule limiting how long the mobile food vendors can remain parked in one spot.
                        
                    
                    
                        Taco trucks are back in full force -- at least for now.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375725311/la-fo-pick27-2008aug27,0,6320151.story">
<title>

        Ripe time for Southern California&#x27;s pick-your-own farms</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375725311/la-fo-pick27-2008aug27,0,6320151.story</link>
<description><![CDATA[Grab your kids and some baskets and head out to the nearest U-pick farm for the freshest fruits and vegetables.
                        
                    
                    
                        ON A recent Sunday, a friend and I watched as our kids pulled a wooden wagon through a Ventura County field, pausing to gather black-eyed peas and sun-ripened heirloom tomatoes. They ran down rows of raspberry bushes, filling their hats with the ripe fruit. The air rustled the leaves of a row of peach trees; bees hummed on the periphery. Two hours later, the contents of our wagon (weighed out and paid for at the market stand) held enough produce for dinner, for dinners all week. The kids, faces browned by dirt and sunlight, were eating tomatoes as if they were apples; they didn't want to leave.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375715128/la-fo-review27-2008aug27,0,2890518.story">
<title>

        Review: Gordon Ramsay restaurant at the London hotel, West Hollywood</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375715128/la-fo-review27-2008aug27,0,2890518.story</link>
<description><![CDATA[The 'Hell's Kitchen' chef offers sophisticated fare in a glamorous setting.
                        
                    
                    
                        Everything you've learned about British superstar chef Gordon Ramsay on television is a crock. On his hit television shows, "Hell's Kitchen" and especially "Kitchen Nightmares," the three-star Michelin chef hams it up, cajoling and bullying some of the most exasperating cooks and restaurateurs on the planet into doing better work. The histrionics make for riveting television, but give the wrong impression about Ramsay's own cooking.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375715129/la-fo-chicken27-2008aug27,0,6806585.story">
<title>

        Choosing the best rotisserie chicken in L.A.</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375715129/la-fo-chicken27-2008aug27,0,6806585.story</link>
<description><![CDATA[These tips will help you find a spit-roasted bird to eat at a restaurant or home.
                        
                    
                    
                        HERE'S THE experience I'm always on the prowl for: a simple, golden, tender rotisserie chicken, bursting with juice, lifted off its skewer when it's just cooked and placed in my hands. I run home and pull apart the warm, delicate meat with my bare fingers. A bite of baguette,  a dab of mayo or a drop of melted butter. Heaven.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375715130/la-fo-tomato27-2008aug27,0,6036248.story">
<title>

        Capture tomato bounty with modern recipes</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375715130/la-fo-tomato27-2008aug27,0,6036248.story</link>
<description><![CDATA[What to do with all those ripe tomatoes? Make the ultimate sauce and soup, and don't forget the Bloody Mary.
                        
                    
                    
                        THE BEST way to enjoy a ripe red (or yellow or orange or purple or green) tomato is to stand next to a vine overflowing with sun-warmed fruit, find one that almost falls into your hand, and savor it right then and there. Close your eyes to get the full tomato-ness of it all.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375715131/la-fo-wow27-2008aug27,0,2268404.story">
<title>

        Wine of the week: 2005 Atalayas de Golban Ribera del Duero</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375715131/la-fo-wow27-2008aug27,0,2268404.story</link>
<description><![CDATA[Quick swirl
                        
                    
                    
                        I opened a bottle of Atalayas de Golban the other night to have with a rack of lamb. The combination of Tinto Fino (the local Tempranillo) and lamb is classic and sublime. And this Ribera del Duero from Madrid wine merchant Miguel Sanchez and winemaker Bertrand Sourdais is a beauty. The grapes come from Sanchez's second property, Atalayas de Golban (his first is Dominio de Atauta -- famous and much more expensive). Atalayas comes in at a terrific price for such a graceful and irresistible Ribera del Duero. It's versatile enough to carry you from barbecue days through to braised-meats season.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375715132/la-fo-bom27-2008aug27,0,5104825.story">
<title>

        Anderson Valley Summer Solstice Cerveza Crema</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375715132/la-fo-bom27-2008aug27,0,5104825.story</link>
<description><![CDATA[Quick sip
                        
                    
                    
                        Though it's an American beer style that originated in the 19th century, you may never have heard of cream ale. But you probably won't have any trouble drinking it. It's fermented at warm temperatures, like an ale but then stored at cold temperatures the way a lager is. So it's crisp and fizzy like a lager but with a little of the fruitiness of an ale. Malty, a little sweet and spicy, it's terrific with grilled brats or pork chops. From Anderson Valley in Mendocino County.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/375715133/la-fo-market27-2008aug27,0,3751674.story">
<title>

        In season: garlic, heirloom tomatoes and eggplants</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/375715133/la-fo-market27-2008aug27,0,3751674.story</link>
<description><![CDATA[Peaking]]></description>
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