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	<title>Comments on: I got nothing by which to appreciate loafed meat</title>
	<atom:link href="http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/feed/" rel="self" type="application/rss+xml" />
	<link>http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/</link>
	<description>With SEVERAL THOUSAND YEARS of experience, The Guilty Carnivore is fully licensed and READY TO ROCK THE SHIT OUT OF YOUR ASS</description>
	<pubDate>Fri, 29 Aug 2008 00:03:41 +0000</pubDate>
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		<title>By: The Guilty Carnivore</title>
		<link>http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10941</link>
		<dc:creator>The Guilty Carnivore</dc:creator>
		<pubDate>Fri, 26 Oct 2007 18:45:53 +0000</pubDate>
		<guid isPermaLink="false">http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10941</guid>
		<description>michelle - i've found that you kind of mold the meat around the skewers, then cover them in plastic wrap, and shape to your preference. Then let them sit in the fridge - while wrapped - to "firm" up.

Then you carefully slide them onto a hot grill pan, and don't fuss or turn them at all until you have a few minutes and a solid char on one side.</description>
		<content:encoded><![CDATA[<p>michelle - i&#8217;ve found that you kind of mold the meat around the skewers, then cover them in plastic wrap, and shape to your preference. Then let them sit in the fridge - while wrapped - to &#8220;firm&#8221; up.</p>
<p>Then you carefully slide them onto a hot grill pan, and don&#8217;t fuss or turn them at all until you have a few minutes and a solid char on one side.</p>
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		<title>By: Steamy Kitchen</title>
		<link>http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10937</link>
		<dc:creator>Steamy Kitchen</dc:creator>
		<pubDate>Fri, 26 Oct 2007 08:59:36 +0000</pubDate>
		<guid isPermaLink="false">http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10937</guid>
		<description>I am so hungry for this!!! Its 5am and all I can think about is kebab. Jetlag sucks and now I have a craving I can't fulfill!

Definitely going to make this on the weekend!!</description>
		<content:encoded><![CDATA[<p>I am so hungry for this!!! Its 5am and all I can think about is kebab. Jetlag sucks and now I have a craving I can&#8217;t fulfill!</p>
<p>Definitely going to make this on the weekend!!</p>
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		<title>By: Wandering Chopsticks</title>
		<link>http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10604</link>
		<dc:creator>Wandering Chopsticks</dc:creator>
		<pubDate>Fri, 19 Oct 2007 21:52:40 +0000</pubDate>
		<guid isPermaLink="false">http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10604</guid>
		<description>We must be in sync. So fortuitous as I was just about to search for this recipe to link to my kefta kebabs, based on your kefta kebabs. :) BTW, I did a pastrami post too!</description>
		<content:encoded><![CDATA[<p>We must be in sync. So fortuitous as I was just about to search for this recipe to link to my kefta kebabs, based on your kefta kebabs. :) BTW, I did a pastrami post too!</p>
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		<title>By: michelle</title>
		<link>http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10503</link>
		<dc:creator>michelle</dc:creator>
		<pubDate>Fri, 19 Oct 2007 01:00:25 +0000</pubDate>
		<guid isPermaLink="false">http://guiltycarnivore.com/2007/10/18/i-got-nothing-by-which-to-appreciate-loafed-meat/#comment-10503</guid>
		<description>Holy crap, those look good. Still. :)

I totally want to try this but I am scared of the skewers. I just know mine would fall off and I'd end up with meat hunks and empty skewers. 

But does the meat really stay on the skewers okay? Or do you need special skewer skills?</description>
		<content:encoded><![CDATA[<p>Holy crap, those look good. Still. :)</p>
<p>I totally want to try this but I am scared of the skewers. I just know mine would fall off and I&#8217;d end up with meat hunks and empty skewers. </p>
<p>But does the meat really stay on the skewers okay? Or do you need special skewer skills?</p>
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