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	<title>Food Gal &#187; Meat</title>
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	<link>http://www.foodgal.com</link>
	<description>Musings on food, wine, laughter, and life</description>
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		<title>Chef Richard Reddington&#8217;s New Glam Pizza Joint, Celebrating Taiwanese Beef Noodle Soup &amp; More</title>
		<link>http://www.foodgal.com/2012/02/chef-richard-reddingtons-new-glam-pizza-joint-celebrating-taiwanese-beef-noodle-soup-more/</link>
		<comments>http://www.foodgal.com/2012/02/chef-richard-reddingtons-new-glam-pizza-joint-celebrating-taiwanese-beef-noodle-soup-more/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 13:25:39 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Spirits/Cocktails/Beer]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23575</guid>
		<description><![CDATA[
Redd Wood Opens in Yountville
Acclaimed Chef Richard Reddington of Redd in Yountville has opened his latest venture &#8212; Redd Wood, a casual Wine Country pizzeria, located just up the block from his other restaurant.
The chic looking space was created by St. Helena interior designer, Erin Martin of Erin Martin Design. In her first restaurant project [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Part Asian, Part Italian &#8212; Momofuku Milk Bar&#8217;s Chinese Sausage Focaccia</title>
		<link>http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/</link>
		<comments>http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 13:25:38 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Bakeries]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23444</guid>
		<description><![CDATA[
New York&#8217;s Momofuku Milk Bar bakery is famed for its playfully delicious &#8220;crack pie,&#8221; &#8220;compost cookies&#8221; and &#8220;cereal milk&#8221; ice cream.
But when a review copy of  the cookbook, &#8220;Momofuku Milk Bar&#8221; (Clarkson Potter) by Pastry Chef-Owner Christina Tosi landed in my mail, it was a more savory-spicy concoction that caught my eye.
&#8220;Chinese Sausage Focaccia&#8221; is [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
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		<title>Black Pig Meat Co. Bacon &#8212; Oh, Yeah!</title>
		<link>http://www.foodgal.com/2012/01/black-pig-meat-co-bacon-oh-yeah/</link>
		<comments>http://www.foodgal.com/2012/01/black-pig-meat-co-bacon-oh-yeah/#comments</comments>
		<pubDate>Thu, 05 Jan 2012 13:25:31 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23106</guid>
		<description><![CDATA[
 
Mario Batali is a fan, as are his fellow chefs, Traci Des Jardins, Suzanne Goin and Tom Douglas.
After all, what&#8217;s not to like about artisan bacon from heritage pigs that&#8217;s dry cured with brown sugar for up to 21 days, then smoked with applewood for 12 hours &#8212; and made by talented Sonoma chefs, [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Bringing Home the Bacon (Of A Different Sort)</title>
		<link>http://www.foodgal.com/2011/12/bringing-home-the-bacon-of-a-different-sort/</link>
		<comments>http://www.foodgal.com/2011/12/bringing-home-the-bacon-of-a-different-sort/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 13:25:19 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=22871</guid>
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It looks a little like pastrami, but has the texture of ham.
It&#8217;s Lobel&#8217;s of New York&#8217;s new Cottage Bacon.
I recently had a chance to taste a sample of this marbled, center-cut pork butt that&#8217;s cured and smoked, and has less fat than traditional strip bacon.
It&#8217;s like an artisan version of Canadian bacon with a wonderful [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/12/bringing-home-the-bacon-of-a-different-sort/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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		<title>Hankering for Juicy Steaks? A Food Gal Giveaway</title>
		<link>http://www.foodgal.com/2011/12/hankering-for-juicy-steaks-a-food-gal-giveaway/</link>
		<comments>http://www.foodgal.com/2011/12/hankering-for-juicy-steaks-a-food-gal-giveaway/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 13:26:48 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=22711</guid>
		<description><![CDATA[
Then, you&#8217;ve come to the right place.
Wouldn&#8217;t you love to sink your teeth into a meltingly tender Wagyu sirloin from Snake River Farms? Yeah, that&#8217;s what I&#8217;m talkin&#8217; about &#8212; deeply marbled American beef that&#8217;s like buttah.
You can. Here&#8217;s how:
Contest: One lucky Food Gal reader will win a free &#8220;Steak and Espresso Brava Salt&#8221; holiday [...]]]></description>
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		<slash:comments>20</slash:comments>
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