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	<title>Grubdaily</title>
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	<link>http://www.grubdaily.com</link>
	<description>for tasty things</description>
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		<title>Salmon and Hollandaise</title>
		<link>http://www.grubdaily.com/blog/salmon-and-hollandaise/</link>
		<comments>http://www.grubdaily.com/blog/salmon-and-hollandaise/#comments</comments>
		<pubDate>Wed, 15 May 2013 16:02:58 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Homepage]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[classic]]></category>
		<category><![CDATA[crisp]]></category>
		<category><![CDATA[crispy]]></category>
		<category><![CDATA[hollandaise]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=585</guid>
		<description><![CDATA[This is another classic combination: it&#8217;s also an enduring favourite of mine. I&#8217;m a confessed fanatic of hollandaise sauce so I think this recipe was bound to find it&#8217;s way up here sooner or later! I&#8217;ve told you already about my love of pan-fried fish with crunchy crispy skin, so no surprises then that I [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ricotta</title>
		<link>http://www.grubdaily.com/blog/ricotta/</link>
		<comments>http://www.grubdaily.com/blog/ricotta/#comments</comments>
		<pubDate>Sun, 28 Apr 2013 16:03:41 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=535</guid>
		<description><![CDATA[As a lover of cheese, the idea of making my own was obviously an appeal. My friend Guy gave me a book called Making Your Own Cheese and it has recipes for most common cheeses. The simplest involves very little process; take some milk and split it into its separate components by adding something acidic. The [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Steak Tartare</title>
		<link>http://www.grubdaily.com/blog/steak-tartare/</link>
		<comments>http://www.grubdaily.com/blog/steak-tartare/#comments</comments>
		<pubDate>Wed, 27 Mar 2013 15:57:42 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=893</guid>
		<description><![CDATA[I have become very fond of raw meat. I only recently tried steak tartare, the classic dish of diced raw beef, for the first time and instantly fell in love with it. It is traditionally served with finely chopped shallots, parsley, capers and gherkins, and I have learned that there is some debate about how [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pollack à la Grenobloise</title>
		<link>http://www.grubdaily.com/blog/grenobloise/</link>
		<comments>http://www.grubdaily.com/blog/grenobloise/#comments</comments>
		<pubDate>Sun, 17 Mar 2013 16:00:26 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=584</guid>
		<description><![CDATA[A stalwart from the classic French repertoire, à la grenobloise has got to be one of my favourite accompaniments to fish. Raymond Blanc in his excellent Kitchen Secrets, does pollack fillet à la grenobloise with pomme purée, &#8220;a dish which is cooked in homes all over France&#8221;. The classic consists of beurre noisette, capers, lemon and parsley, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Asian Noodle Broth</title>
		<link>http://www.grubdaily.com/blog/asian-noodle-broth/</link>
		<comments>http://www.grubdaily.com/blog/asian-noodle-broth/#comments</comments>
		<pubDate>Mon, 18 Feb 2013 12:58:55 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Homepage]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[noodle soup]]></category>
		<category><![CDATA[pho]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[Vietnam]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=586</guid>
		<description><![CDATA[When we were in Vietnam we fell in love with pho, the &#8220;noodle soup that build a nation&#8221;;  eaten for breakfast, lunch and dinner and sold in hundreds of make-shift street stalls on virtually every corner in Hanoi, the nation&#8217;s bustling capital. We would perch on tiny plastic stools with soup and chopsticks in hand, [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pumpkin and Parmesan Soup</title>
		<link>http://www.grubdaily.com/blog/pumpkin-parmesan-soup/</link>
		<comments>http://www.grubdaily.com/blog/pumpkin-parmesan-soup/#comments</comments>
		<pubDate>Tue, 12 Feb 2013 15:59:18 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Homepage]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=492</guid>
		<description><![CDATA[It&#8217;s been too long since I made soup. Back home on the farm in the winter I used to make soup for lunch almost every day; a big pot of warming goodness accompanied by dad&#8217;s homemade bread with lovely salty butter smeared on it. For me this was the perfect antidote to a winter&#8217;s day, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Chicken with Butter and Herbs</title>
		<link>http://www.grubdaily.com/blog/chicken-butter-herbs/</link>
		<comments>http://www.grubdaily.com/blog/chicken-butter-herbs/#comments</comments>
		<pubDate>Mon, 04 Feb 2013 12:51:30 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=539</guid>
		<description><![CDATA[As all food lovers will agree, it is a heinous crime to not make stock with the carcass left after your roast chicken dinner. The thing that frustrates me is that this delicious stock can&#8217;t be used for the same meal, it must be saved for another time. I wanted to be able to use [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb Bolognese</title>
		<link>http://www.grubdaily.com/blog/lamb-bolognese/</link>
		<comments>http://www.grubdaily.com/blog/lamb-bolognese/#comments</comments>
		<pubDate>Tue, 15 Jan 2013 10:42:37 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Homepage]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=497</guid>
		<description><![CDATA[Bolognese sauce in our household was always quite different to what most would consider classic bolognese, which would typically be made with beef and pork. Our sauce would nearly always contain some lamb due to the abundant supply in our freezer. The mince from our own lamb was usually quite fatty and, when mixed in [...]]]></description>
		<wfw:commentRss>http://www.grubdaily.com/blog/lamb-bolognese/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Caesar Salad</title>
		<link>http://www.grubdaily.com/blog/chicken-caesar-salad/</link>
		<comments>http://www.grubdaily.com/blog/chicken-caesar-salad/#comments</comments>
		<pubDate>Sun, 30 Dec 2012 16:51:14 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Homepage]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=487</guid>
		<description><![CDATA[Jack, John and myself often used to make this in our flat in Sheffield. It&#8217;s easy to rustle up pretty quickly, and if you make your own authentic caesar dressing as we did, it&#8217;s proper and delicious too. The dressing is key to this dish; it&#8217;s a super-enriched mayonnaise, packed with powerful savoriness from garlic, [...]]]></description>
		<wfw:commentRss>http://www.grubdaily.com/blog/chicken-caesar-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Leek and Potato Soup</title>
		<link>http://www.grubdaily.com/blog/leek-potato-soup/</link>
		<comments>http://www.grubdaily.com/blog/leek-potato-soup/#comments</comments>
		<pubDate>Thu, 27 Dec 2012 15:28:07 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.grubdaily.com/?p=503</guid>
		<description><![CDATA[One of my mum&#8217;s reliable lunchtime soups in the winter is leek and potato; two ingredients that are always in good supply from her veg garden at this time. More of a rustic broth than a soup, with satisfying chunks of leek and roughly diced potato brought together with delicious meat stock, usually the result [...]]]></description>
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		<slash:comments>0</slash:comments>
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