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	<title>Guilty Carnivore &#187; Mostly (un)Meat</title>
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	<link>http://guiltycarnivore.com</link>
	<description>Our Long National Nightmare Of Peace And Prosperity Is Finally Over</description>
	<lastBuildDate>Wed, 23 May 2012 00:38:33 +0000</lastBuildDate>
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		<title>How to toss a salad</title>
		<link>http://guiltycarnivore.com/2011/03/25/how-to-toss-a-salad/</link>
		<comments>http://guiltycarnivore.com/2011/03/25/how-to-toss-a-salad/#comments</comments>
		<pubDate>Fri, 25 Mar 2011 22:49:25 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=3579</guid>
		<description><![CDATA[How to Beat the Salad Bar. (Behind the NYT paywall) Nate Silver breaks down salad bar economies of scale for the the New York Times.]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2011/03/25/how-to-toss-a-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A nation of stoners anxiously awaits</title>
		<link>http://guiltycarnivore.com/2011/03/24/a-nation-of-stoners-anxiously-awaits/</link>
		<comments>http://guiltycarnivore.com/2011/03/24/a-nation-of-stoners-anxiously-awaits/#comments</comments>
		<pubDate>Thu, 24 Mar 2011 16:36:34 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=3577</guid>
		<description><![CDATA[Can This Chip Be Saved? (WSJ) To make potato chips, it takes beet juice, purple cabbage and carrots. At least that&#8217;s what Frito-Lay has concluded as part of its big push to use natural ingredients in its chips. The veggies &#8230; <a href="http://guiltycarnivore.com/2011/03/24/a-nation-of-stoners-anxiously-awaits/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2011/03/24/a-nation-of-stoners-anxiously-awaits/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>That stripper&#8217;s boobs were totally real and I think she liked me</title>
		<link>http://guiltycarnivore.com/2011/01/26/that-strippers-boobs-were-totally-real-and-i-think-she-liked-me/</link>
		<comments>http://guiltycarnivore.com/2011/01/26/that-strippers-boobs-were-totally-real-and-i-think-she-liked-me/#comments</comments>
		<pubDate>Thu, 27 Jan 2011 04:06:48 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2011/01/26/that-strippers-boobs-were-totally-real-and-i-think-she-liked-me/</guid>
		<description><![CDATA[There&#8217;s been a lot of predictable outrage and gnashing of teeth over an Alabama law firm&#8217;s seemingly pointless decision to sue Taco Bell for &#8220;false advertising&#8221;. Apparently a sneaking suspicion — that the meat slurry used by the fast food &#8230; <a href="http://guiltycarnivore.com/2011/01/26/that-strippers-boobs-were-totally-real-and-i-think-she-liked-me/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2011/01/26/that-strippers-boobs-were-totally-real-and-i-think-she-liked-me/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Shisito and Thanh Son tofu</title>
		<link>http://guiltycarnivore.com/2010/10/12/shisito-and-thanh-son-tofuplace-page103-ne-82nd-aveportland-or-97220-6004503-517-9902/</link>
		<comments>http://guiltycarnivore.com/2010/10/12/shisito-and-thanh-son-tofuplace-page103-ne-82nd-aveportland-or-97220-6004503-517-9902/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 04:24:50 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>
		<category><![CDATA[Product Spotlight]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2010/10/12/shisito-and-thanh-son-tofuplace-page103-ne-82nd-aveportland-or-97220-6004503-517-9902/</guid>
		<description><![CDATA[A snack: stir-fried shisito peppers (from H-mart) and slices of lemongrass/chili tofu from SE Portland&#8217;s Thanh Son Tofu. This is a perfect lager beer nosh, in my humble (and often wrong) opinion. If you haven&#8217;t checked out the seasoned tofu &#8230; <a href="http://guiltycarnivore.com/2010/10/12/shisito-and-thanh-son-tofuplace-page103-ne-82nd-aveportland-or-97220-6004503-517-9902/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2010/10/12/shisito-and-thanh-son-tofuplace-page103-ne-82nd-aveportland-or-97220-6004503-517-9902/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Finally</title>
		<link>http://guiltycarnivore.com/2010/08/29/finally-2/</link>
		<comments>http://guiltycarnivore.com/2010/08/29/finally-2/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 04:15:11 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>
		<category><![CDATA[Worthless Crap About Me]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/2010/08/29/finally-2/</guid>
		<description><![CDATA[First ripe tomatoes of the summer. About time.]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2010/08/29/finally-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Better living through chemistry</title>
		<link>http://guiltycarnivore.com/2010/04/27/better-living-through-chemistry-2/</link>
		<comments>http://guiltycarnivore.com/2010/04/27/better-living-through-chemistry-2/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 21:59:51 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=2394</guid>
		<description><![CDATA[Lay&#8217;s Changing Basic Shape of Salt Crystals for Healthier Potato Chips (Popular Science) The salt crystals on potato chips only dissolve about 20 percent of the way on the tongue, while the center of each tiny cube-shaped crystal remains intact &#8230; <a href="http://guiltycarnivore.com/2010/04/27/better-living-through-chemistry-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2010/04/27/better-living-through-chemistry-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Backyard: summer bounty edition</title>
		<link>http://guiltycarnivore.com/2009/08/25/backyard-summer-bounty-edition/</link>
		<comments>http://guiltycarnivore.com/2009/08/25/backyard-summer-bounty-edition/#comments</comments>
		<pubDate>Wed, 26 Aug 2009 04:29:33 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1765</guid>
		<description><![CDATA[I&#8217;ve had swiss chard like this all summer long.]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/08/25/backyard-summer-bounty-edition/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Elitist tomatoes</title>
		<link>http://guiltycarnivore.com/2009/08/12/elitist-tomatoes/</link>
		<comments>http://guiltycarnivore.com/2009/08/12/elitist-tomatoes/#comments</comments>
		<pubDate>Wed, 12 Aug 2009 18:42:07 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1751</guid>
		<description><![CDATA[Snob Appeal. (Wash Post) In the food world, and in that especially obsessive corner populated by tomato aficionados, heirlooms are the embodiment of all that is good, which is to say they are not perfectly round, perfectly red and utterly &#8230; <a href="http://guiltycarnivore.com/2009/08/12/elitist-tomatoes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/08/12/elitist-tomatoes/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Bread report: Little T American Baker</title>
		<link>http://guiltycarnivore.com/2009/08/01/bread-report-little-t-american-baker/</link>
		<comments>http://guiltycarnivore.com/2009/08/01/bread-report-little-t-american-baker/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 03:26:10 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Hunting and Gathering]]></category>
		<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1734</guid>
		<description><![CDATA[I&#8217;ve heard many good things about Little T American Baker on Southeast Division, and finally stopped by recently–albeit only to score a large baguette for that night&#8217;s dinner with the in-laws. I was nearly tempted to grab a sandwich, but &#8230; <a href="http://guiltycarnivore.com/2009/08/01/bread-report-little-t-american-baker/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/08/01/bread-report-little-t-american-baker/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Ebelskiver</title>
		<link>http://guiltycarnivore.com/2009/07/30/ebelskiver/</link>
		<comments>http://guiltycarnivore.com/2009/07/30/ebelskiver/#comments</comments>
		<pubDate>Fri, 31 Jul 2009 02:52:51 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Gear]]></category>
		<category><![CDATA[Mostly (un)Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[This Food Did Not Have Any Meat (for the most part)]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1730</guid>
		<description><![CDATA[I recently got this Ebelskiver pan from Williams-Sonoma just to prove to myself I could be a navel-gazing self absorbed yuppie elitist if I put my mind to it. I mean, a fucking pan just to make Ebelskiver? From Williams-Sonoma? &#8230; <a href="http://guiltycarnivore.com/2009/07/30/ebelskiver/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/07/30/ebelskiver/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Martin&#8217;s Swiss Dressing: made in Portland</title>
		<link>http://guiltycarnivore.com/2009/06/18/martins-swiss-dressing-made-in-portland/</link>
		<comments>http://guiltycarnivore.com/2009/06/18/martins-swiss-dressing-made-in-portland/#comments</comments>
		<pubDate>Fri, 19 Jun 2009 04:01:35 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>
		<category><![CDATA[Product Spotlight]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1671</guid>
		<description><![CDATA[I first tasted this Martin&#8217;s Swiss Dressing about 15 months ago when they were doing an expo at Uwajimaya. I sampled the dressing as a nice coat on simple mixed greens, and immediately experienced priapism of the taste buds. &#8220;Wow,&#8221; &#8230; <a href="http://guiltycarnivore.com/2009/06/18/martins-swiss-dressing-made-in-portland/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/06/18/martins-swiss-dressing-made-in-portland/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cock sauce</title>
		<link>http://guiltycarnivore.com/2009/05/20/1613/</link>
		<comments>http://guiltycarnivore.com/2009/05/20/1613/#comments</comments>
		<pubDate>Wed, 20 May 2009 18:21:40 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1613</guid>
		<description><![CDATA[A Chili Sauce to Crow About. (NY Times via @wanderchopstick) It’s become a sleeve trick for chefs like Jean-Georges Vongerichten. At the restaurant Perry St., in New York City, Mr. Vongerichten’s rice-cracker-crusted tuna with citrus sauce has always relied on &#8230; <a href="http://guiltycarnivore.com/2009/05/20/1613/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/05/20/1613/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spring 2009</title>
		<link>http://guiltycarnivore.com/2009/05/09/spring-2009/</link>
		<comments>http://guiltycarnivore.com/2009/05/09/spring-2009/#comments</comments>
		<pubDate>Sat, 09 May 2009 16:23:54 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1598</guid>
		<description><![CDATA[As seen from the balcony.]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/05/09/spring-2009/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Take two channa masalas and call me in the morning</title>
		<link>http://guiltycarnivore.com/2009/01/26/take-two-channa-masalas-and-call-me-in-the-morning/</link>
		<comments>http://guiltycarnivore.com/2009/01/26/take-two-channa-masalas-and-call-me-in-the-morning/#comments</comments>
		<pubDate>Mon, 26 Jan 2009 22:57:17 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1399</guid>
		<description><![CDATA[Hospitals will take meat off menus in bid to cut carbon. (Guardian UK) Meat-free menus are to be promoted in hospitals as part of a strategy to cut global warming emissions across the National Health Service. The plan to offer &#8230; <a href="http://guiltycarnivore.com/2009/01/26/take-two-channa-masalas-and-call-me-in-the-morning/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/01/26/take-two-channa-masalas-and-call-me-in-the-morning/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>In praise of cauliflower</title>
		<link>http://guiltycarnivore.com/2009/01/05/in-praise-of-cauliflower/</link>
		<comments>http://guiltycarnivore.com/2009/01/05/in-praise-of-cauliflower/#comments</comments>
		<pubDate>Mon, 05 Jan 2009 23:12:31 +0000</pubDate>
		<dc:creator>The Guilty Carnivore</dc:creator>
				<category><![CDATA[Mostly (un)Meat]]></category>

		<guid isPermaLink="false">http://guiltycarnivore.com/?p=1338</guid>
		<description><![CDATA[Cauliflower Shines in Winter. (NY Times) Cauliflower can seem drab if served plain and, like its cousins cabbage and broccoli, downright unappetizing if overcooked. But from the Mediterranean to India, this versatile vegetable shines in salads and pastas, gratins and &#8230; <a href="http://guiltycarnivore.com/2009/01/05/in-praise-of-cauliflower/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://guiltycarnivore.com/2009/01/05/in-praise-of-cauliflower/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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