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	<title>Guilty Carnivore &#187; Mostly Meat</title>
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	<link>http://guiltycarnivore.com</link>
	<description>Our Long National Nightmare Of Peace And Prosperity Is Finally Over</description>
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		<title>Summer Grilling Series: Grilled spatchcocked chicken</title>
		<link>http://guiltycarnivore.com/2010/08/22/summer-grilling-series-grilled-spatchcocked-chicken/</link>
		<comments>http://guiltycarnivore.com/2010/08/22/summer-grilling-series-grilled-spatchcocked-chicken/#comments</comments>
		<pubDate>Mon, 23 Aug 2010 04:00:31 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate That Was Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Summer Grilling Series]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2010/08/22/summer-grilling-series-grilled-spatchcocked-chicken/</guid>
		<description><![CDATA[This is the first part in a series of posts where I grill meat in my backyard. I like grilling. Meat. In my backyard. I&#8217;ve got an old, beat up Weber kettle grill. One of the wheels is missing a &#8230; <a href="http://guiltycarnivore.com/2010/08/22/summer-grilling-series-grilled-spatchcocked-chicken/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2010/08/22/summer-grilling-series-grilled-spatchcocked-chicken/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Gibsons: Chicago Road Trip, Red Meat Edition</title>
		<link>http://guiltycarnivore.com/2009/07/28/gibsons-chicago-road-trip-read-meat-edition/</link>
		<comments>http://guiltycarnivore.com/2009/07/28/gibsons-chicago-road-trip-read-meat-edition/#comments</comments>
		<pubDate>Wed, 29 Jul 2009 05:52:07 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Dining Out]]></category>
		<category><![CDATA[Food I Ate That Was Meat]]></category>
		<category><![CDATA[Food I Ate With Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1722</guid>
		<description><![CDATA[I was recently in Chicago with the family, visiting some dear friends, and decided to eat some meat. Gibson&#8217;s is a prototypical old school steakhouse, some would say &#8220;an institution&#8221;, the kind of place where framed portraits of celebrities are &#8230; <a href="http://guiltycarnivore.com/2009/07/28/gibsons-chicago-road-trip-read-meat-edition/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/07/28/gibsons-chicago-road-trip-read-meat-edition/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Poke</title>
		<link>http://guiltycarnivore.com/2009/06/21/poke/</link>
		<comments>http://guiltycarnivore.com/2009/06/21/poke/#comments</comments>
		<pubDate>Sun, 21 Jun 2009 23:35:27 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate That Was Meat]]></category>
		<category><![CDATA[Food I Made That Had Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1689</guid>
		<description><![CDATA[Ahi Poke 1/2 pound sashimi-grade ahi block, diced 1 stalk chopped green onion 1/4 chopped white onion 1 tablespoon low-sodium soy sauce Squeeze of lemon juice 1 tablespoon sesame oil Hawaiin red salt Grated fresh ginger Togarishi (Japanese chili pepper &#8230; <a href="http://guiltycarnivore.com/2009/06/21/poke/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/06/21/poke/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Behind the forcemeat curtain</title>
		<link>http://guiltycarnivore.com/2008/12/09/behind-the-forcemeat-curtain/</link>
		<comments>http://guiltycarnivore.com/2008/12/09/behind-the-forcemeat-curtain/#comments</comments>
		<pubDate>Tue, 09 Dec 2008 18:07:06 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Meat is Murder (Barbarism Begins At Home)]]></category>
		<category><![CDATA[Mostly Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1258</guid>
		<description><![CDATA[I saw this on my cable television a while ago, and after viewing I sat on my couch for some time, transfixed and deeply disturbed, unable to process outside stimuli. Hat tip to Serious Eats.]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2008/12/09/behind-the-forcemeat-curtain/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Hook and crook</title>
		<link>http://guiltycarnivore.com/2008/08/22/hook-and-crook/</link>
		<comments>http://guiltycarnivore.com/2008/08/22/hook-and-crook/#comments</comments>
		<pubDate>Fri, 22 Aug 2008 17:23:04 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Mostly Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1035</guid>
		<description><![CDATA[Fish Tale Has DNA Hook: Students Find Bad Labels. (NY Times) In a tale of teenagers, sushi and science, Kate Stoeckle and Louisa Strauss, who graduated this year from the Trinity School in Manhattan, took on a freelance science project &#8230; <a href="http://guiltycarnivore.com/2008/08/22/hook-and-crook/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wings and things</title>
		<link>http://guiltycarnivore.com/2008/08/16/wings-and-things/</link>
		<comments>http://guiltycarnivore.com/2008/08/16/wings-and-things/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 22:31:58 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate That Was Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1023</guid>
		<description><![CDATA[Football season is coming up, so here&#8217;s another wing recipe I&#8217;ve recently declared as worthy of a spot on the practice squad. Chicken wings seasoned with spices and stuff 1 tablespoon fish sauce 1 tablespoon Maggi® 1 tablespoon rice vinegar &#8230; <a href="http://guiltycarnivore.com/2008/08/16/wings-and-things/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Char sui pork</title>
		<link>http://guiltycarnivore.com/2008/02/28/char-sui-pork/</link>
		<comments>http://guiltycarnivore.com/2008/02/28/char-sui-pork/#comments</comments>
		<pubDate>Thu, 28 Feb 2008 21:38:15 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate That Was Meat]]></category>
		<category><![CDATA[Food I Made That Had Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2008/02/28/char-sui-pork/</guid>
		<description><![CDATA[Here&#8217;s a secret. I use the packet. Yep. The ingredients list of a representative packet, which you can pick up at any Asian store for anywhere from $.69 to $1.19. Reputable brands include Noh and Mama Sita. What&#8217;s not to &#8230; <a href="http://guiltycarnivore.com/2008/02/28/char-sui-pork/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Grilled fish sauce wings</title>
		<link>http://guiltycarnivore.com/2007/11/29/grilled-fish-sauce-wings/</link>
		<comments>http://guiltycarnivore.com/2007/11/29/grilled-fish-sauce-wings/#comments</comments>
		<pubDate>Fri, 30 Nov 2007 06:25:52 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate That Was Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/11/29/grilled-fish-sauce-wings/</guid>
		<description><![CDATA[Now that the NFL is entering crunch time, college football is about to sharpen its muddled bowl picture, and Tom Brady is busy girding his loins to inseminate another supermodel or actress, it&#8217;s definitely wing season. And it&#8217;s about time &#8230; <a href="http://guiltycarnivore.com/2007/11/29/grilled-fish-sauce-wings/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2007/11/29/grilled-fish-sauce-wings/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Ginger Chicken (Ga Kho)</title>
		<link>http://guiltycarnivore.com/2007/11/03/ginger-chicken-ga-kho/</link>
		<comments>http://guiltycarnivore.com/2007/11/03/ginger-chicken-ga-kho/#comments</comments>
		<pubDate>Sun, 04 Nov 2007 04:49:09 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate That Was Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/11/03/ginger-chicken-ga-kho/</guid>
		<description><![CDATA[Caramel Sauce 2 or 3 tablespoons palm sugar 2 tablespoons or so water Make caramel sauce by melting palm sugar in small saucepan (preferably stainless steel). Add water and stir until consistency is reached. Chicken Get an entire chicken and &#8230; <a href="http://guiltycarnivore.com/2007/11/03/ginger-chicken-ga-kho/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Skate or die</title>
		<link>http://guiltycarnivore.com/2007/09/16/skate-or-die/</link>
		<comments>http://guiltycarnivore.com/2007/09/16/skate-or-die/#comments</comments>
		<pubDate>Mon, 17 Sep 2007 06:34:05 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/09/16/skate-or-die/</guid>
		<description><![CDATA[I recently had an accident while moving an in-window air conditioning unit in my house. Rather than get down on myself and lament how much of a worthless loser I am, I instead got a craving for skate wing. Skate &#8230; <a href="http://guiltycarnivore.com/2007/09/16/skate-or-die/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Beefed up prices</title>
		<link>http://guiltycarnivore.com/2007/05/29/beefed-up-prices/</link>
		<comments>http://guiltycarnivore.com/2007/05/29/beefed-up-prices/#comments</comments>
		<pubDate>Tue, 29 May 2007 17:25:48 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Politics]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/05/29/beefed-up-prices/</guid>
		<description><![CDATA[Demand and Costs Rise for Best Cuts. (NY Times) Beef, it&#8217;s what&#8217;s for dinner…if you are DINK (Dual Income No Kids). Over the past two months or so the cost of producing beef and the demand for it have risen &#8230; <a href="http://guiltycarnivore.com/2007/05/29/beefed-up-prices/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pan-fried pomfret with lemongrass</title>
		<link>http://guiltycarnivore.com/2007/05/20/pan-fried-pomfret-with-lemongrass/</link>
		<comments>http://guiltycarnivore.com/2007/05/20/pan-fried-pomfret-with-lemongrass/#comments</comments>
		<pubDate>Sun, 20 May 2007 16:53:11 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate With Meat]]></category>
		<category><![CDATA[Food I Made That Had Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/05/20/pan-fried-pomfret-with-lemongrass/</guid>
		<description><![CDATA[This is a good recipe for any whole fish, but these small little pomfrets are well-suited to soak up all the flavors. Marinade/Crust 2 stalks lemongrass 3 cloves minced garlic 3 thai bird chilies 2 tablespoons fish sauce 1 teaspoon &#8230; <a href="http://guiltycarnivore.com/2007/05/20/pan-fried-pomfret-with-lemongrass/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lamb Kefta Kebabs</title>
		<link>http://guiltycarnivore.com/2007/04/02/lamb-kefta-kebabs/</link>
		<comments>http://guiltycarnivore.com/2007/04/02/lamb-kefta-kebabs/#comments</comments>
		<pubDate>Tue, 03 Apr 2007 07:11:10 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate With Meat]]></category>
		<category><![CDATA[Food I Made That Had Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/04/02/lamb-kefta-kebabs/</guid>
		<description><![CDATA[I like kebabs. I particularly enjoy the Kefta kebab, which is ground meat formed around a skewer in kebab-like fashion. I like saying the word kefta. It&#8217;s one of those words, like película and Kofi Annan, that you never grow &#8230; <a href="http://guiltycarnivore.com/2007/04/02/lamb-kefta-kebabs/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Egg, Pork (and Shrimp) “Pancakes”</title>
		<link>http://guiltycarnivore.com/2007/02/24/egg-pork-and-shrimp-%e2%80%9cpancakes%e2%80%9d/</link>
		<comments>http://guiltycarnivore.com/2007/02/24/egg-pork-and-shrimp-%e2%80%9cpancakes%e2%80%9d/#comments</comments>
		<pubDate>Sat, 24 Feb 2007 21:31:49 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Made That Had Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/02/24/egg-pork-and-shrimp-%e2%80%9cpancakes%e2%80%9d/</guid>
		<description><![CDATA[I ate this all the time growing up. My mom would make a dozen of these, and my brothers and I would eat them over the course of a day or two. It was an easy, go-to meal in our &#8230; <a href="http://guiltycarnivore.com/2007/02/24/egg-pork-and-shrimp-%e2%80%9cpancakes%e2%80%9d/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>BBQ baby back ribs</title>
		<link>http://guiltycarnivore.com/2007/01/29/bbq-baby-back-ribs/</link>
		<comments>http://guiltycarnivore.com/2007/01/29/bbq-baby-back-ribs/#comments</comments>
		<pubDate>Tue, 30 Jan 2007 01:42:12 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Food I Ate With Meat]]></category>
		<category><![CDATA[Mostly Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2007/01/29/bbq-baby-back-ribs/</guid>
		<description><![CDATA[Dear god I love ribs. I am in love with the spare rib, for certain, but lately I&#8217;ve been cheating and having a torrid affair with its slim, high-rent cousin, the baby back rib. Sure, it&#8217;s less meat, but they &#8230; <a href="http://guiltycarnivore.com/2007/01/29/bbq-baby-back-ribs/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>10</slash:comments>
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