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<title>M RSS : Gourt</title>
<link>http://home.gourt.com/Cooking/M.html</link>
<description></description>
<dc:language>en-us</dc:language>
<dc:rights>Copyright 2007, Gourt.com</dc:rights>
<dc:date>2008-10-12T00:38+08:00
</dc:date>
<dc:publisher>rtruog@gourt.com</dc:publisher>
<dc:creator>rtruog@gourt.com</dc:creator>
<dc:subject>M RSS : Gourt</dc:subject>
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<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/416896612/la-fo-encore10-2008oct10,0,151780.story">
<title>

        Could that be ice in my soup?</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/416896612/la-fo-encore10-2008oct10,0,151780.story</link>
<description><![CDATA[This August 2007 article suggested chilling out -- with a bowl of  naeng myun,  the served-cold Korean specialty with springy noodles and a tangy broth.
                    
                    
                        Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/414144678/la-fo-economy8-2008oct08,0,2343288.story">
<title>

        High-end restaurants on a tightrope of economic uncertainty</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/414144678/la-fo-economy8-2008oct08,0,2343288.story</link>
<description><![CDATA[Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners.
                        
                    
                    
                        PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/414244868/la-fo-spiceblends8-2008oct08,0,3208000.story">
<title>

        Mix and match to create a spice blend all your own</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/414244868/la-fo-spiceblends8-2008oct08,0,3208000.story</link>
<description><![CDATA[Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings.
                        
                    
                    Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala  garam masala  from India, Middle Eastern  baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/414235260/la-fo-review8-2008oct08,0,1787924.story">
<title>

        Charlie Palmer at Bloomingdale&#x27;s South Coast Plaza</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/414235260/la-fo-review8-2008oct08,0,1787924.story</link>
<description><![CDATA[Sorry, Charlie, but your Costa Mesa restaurant needs help.
                        
                    
                    Dear Mr. Palmer: I've recently dined at  Charlie Palmer at Bloomingdale's South Coast Plaza  several times and I'd like to suggest that before planning further expansion of your empire, you might want to get your new Southern California restaurant onto a more secure footing.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/414235261/la-fo-sos8-2008oct08,0,6600689.story">
<title>

        Hans&#x27; ginger scones</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/414235261/la-fo-sos8-2008oct08,0,6600689.story</link>
<description><![CDATA[Dear SOS:  Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe. I really miss them.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/414175622/la-fow-datebook8-2008oct08,0,1535058.story">
<title>

        Culinary Historians present &#x27;Dining in Los Angeles: 1903&#x27;</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/414175622/la-fow-datebook8-2008oct08,0,1535058.story</link>
<description><![CDATA[SATURDAY]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/413920899/la-me-philippes7-2008oct07,0,5008475.story">
<title>

        Thousands celebrate 100th anniversary of Philippe&#x27;s</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/413920899/la-me-philippes7-2008oct07,0,5008475.story</link>
<description><![CDATA[The L.A. restaurant commemorates its centennial with old-time prices on its longtime menu. Ten-cent French dip sandwiches were offered from 4 to 8 p.m., but most people said they came for the memories
                        
                    
                    
                        By the time Mary Jo Hafner arrived at Philippe the Original on Monday afternoon, the line of people waiting to celebrate the restaurant's 100th anniversary had snaked around the restaurant and was stretching up Ord Street. The sun was in full tilt, and while some had packed lunches, umbrellas and bottles of water to fortify themselves against the wait, Hafner had none of those.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/409764399/la-fo-encore2-2008sep02,0,818655.story">
<title>

        A movable feast day</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/409764399/la-fo-encore2-2008sep02,0,818655.story</link>
<description><![CDATA[As the end of Ramadam -- Islam's holiest month -- is celebrated around the world, this week's Encore recipe from 2005 takes a look at other festive dishes that are traditional to the Muslim table.
                    
                    
                        Tomorrow night is the beginning of Eid al-Adha, the Muslim holiday corresponding to the final day of the Mecca pilgrimage. Non-Muslims are probably more familiar with Eid al-Fitr, which ends the Ramadan fast, but Eid al-Adha -- the Feast of the Sacrifice -- is actually the more important celebration. It's also known as the Great Feast (Eid al-Kabir).]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/407692997/la-fo-beer1-2008oct01,0,4889854.story">
<title>

        Home beer brewing calls to a new generation -- and to women</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/407692997/la-fo-beer1-2008oct01,0,4889854.story</link>
<description><![CDATA[Clubs, websites and blogs are springing up as enthusiasts experiment with new brews and share what they've learned along the way.
                        
                    
                    
                        IT'S ONE of the many home brew competitions that take place around the country each year. There's the panel of certified judges, the international entrants in 28 categories of beer and mead -- and there's the hops-filled afternoon of sipping and scribbling until a winner is crowned.]]></description>
</item>

<item rdf:about="http://feeds.latimes.com/~r/latimes/features/food/~3/407723733/la-fo-calcook1-2008oct01,0,985392.story">
<title>

        Once-exotic mushrooms -- king trumpets, maitake and shimeji -- get ready to rise on Southern California turf</title>
<link>http://feeds.latimes.com/~r/latimes/features/food/~3/407723733/la-fo-calcook1-2008oct01,0,985392.story</link>
<description><![CDATA[With its new facility being built near San Diego, Japan's Hokto Corp. and U.S. partner Golden Gourmet Mushrooms hope to bring a wider array of earthy delights to mainstream market shelves.
                        
                    
                    KING trumpets that have a texture almost as firm and meaty as young porcini; shimeji shimeji  that have a flavor that is wonderfully nutty; hen of the woods with a taste as earthy as their name. If you still think the cutting edge in grocery store mushrooms is enoki, shiitake and portobello, you've got some very pleasant surprises coming.]]></description>
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