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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>2008-09-07T18:19+43:00
</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/~3/383642502/la-fo-encore4-2008sep04,0,2391523.story">
<title>

        Harissa, mon amour</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/383642502/la-fo-encore4-2008sep04,0,2391523.story</link>
<description><![CDATA[North Africa's favorite chile sauce is fiery, but also wonderfully nuanced. What's not to love, this September 2007 article asks.
                    
                    
                        This is an ode to harissa. It's replaced my ketchup, my salsa picante, even (gasp) my Louisiana hot sauce. I put it on everything. Well, not exactly everything, but the potent North African chile sauce goes into my bean soups and sandwiches, it spikes my aioli and tops my pizzas. I even take it on road trips, as a kind of food insurance, where it's done wonders for roadside hamburgers and omelets, even stadium Dodger dogs.]]></description>
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<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/381869432/la-fo-calcook3-2008sep03-sg,0,5558030.story">
<title>

        Entertaining with an entree-free dinner</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/381869432/la-fo-calcook3-2008sep03-sg,0,5558030.story</link>
<description><![CDATA[The starters will last all night at this small-plates party.
                        
                    
                    
                        You gather with family and friends in the evening as the heat of the day starts to fade and the first cool ocean breezes begin to blow in, thick and sweet as honey. The bright white light of afternoon gradually dims to twilight's shades of blue and gray. In the air hangs the summer garden smells of baked earth and herbs.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/382961268/la-fi-sprinkles4-2008sep04,0,739439.story">
<title>

        Sprinkles is frosted over cupcake newcomer Sprinkled Pink</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/382961268/la-fi-sprinkles4-2008sep04,0,739439.story</link>
<description><![CDATA[The Beverly Hills-based chain, which has taken legal action against other rivals, demands a name change by the Montecito bakery.
                        
                    
                    
                        Starting a business is no piece of (cup)cake. Just ask two of the newest bakeries to open in Southern California.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/381796095/la-fo-wine3-2008sep03,0,5269294.story">
<title>

        Italian wines and antipasto: the great matchup</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/381796095/la-fo-wine3-2008sep03,0,5269294.story</link>
<description><![CDATA[Offer your guests a half-dozen bottles with distinctive flavors and let them decide the compatibility of different wines with different dishes.
                        
                    
                    
                        "The wines were too various" says a minor character in Evelyn Waugh's " Brideshead Revisited," attempting to excuse Sebastian Flyte's behavior after a party, "It was neither the quality nor the quantity that was at fault; it was the mixture. Grasp that and you have the root of the matter."]]></description>
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<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/381816482/la-fo-shrine3-2008sep03,0,743932.story">
<title>

        Koreatown&#x27;s E-Hwa Jang restaurant salutes Syngman Rhee</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/381816482/la-fo-shrine3-2008sep03,0,743932.story</link>
<description><![CDATA[Favorite dishes of South Korea's first president and comfort food are on the menu at this L.A. eatery.
                        
                    
                    
                        Walk into E-Hwa Jang, a restaurant in the heart of Koreatown, and you are transported to another place. It isn't just the old-school menu, the kitschy '70s-style decor or the hostess in colorful traditional dress. The space doubles as a museum-cum-shrine dedicated to Syngman Rhee, South Korea's first president, who held office from 1948 to 1960.]]></description>
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<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/381805671/la-fo-find3-2008sep03,0,3771150.story">
<title>

        Nakkara on Beverly in Los Angeles</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/381805671/la-fo-find3-2008sep03,0,3771150.story</link>
<description><![CDATA[The 'Thai-inspired' restaurant's comfortable space makes it a treat to settle in and enjoy twists on favorite dishes.
                        
                    
                    
                        SOMETIMES what happens is that the food at a neighborhood restaurant is so good (even if it's not fancy) that the get-together takes on a special glow.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/381826790/la-fo-blogs3-2008sep03,0,5375104.story">
<title>

        Rustic Canyon to open bakery-cafe nearby; white truffles at Craft</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/381826790/la-fo-blogs3-2008sep03,0,5375104.story</link>
<description><![CDATA[Highlights from our blog, The Daily Dish, available online at latimes.com/dailydish]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/381805672/la-fo-journal3-2008sep03,0,7586161.story">
<title>

        Malibu Pier Club, Beachcomber Cafe turn back the clock</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/381805672/la-fo-journal3-2008sep03,0,7586161.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/~3/377599940/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>
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