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	<title>RadioGastronomy &#187; Beef</title>
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		<title>Black Pepper Beef Jerky</title>
		<link>http://radiogastronomy.com/2010/07/20/black-pepper-beef-jerky/</link>
		<comments>http://radiogastronomy.com/2010/07/20/black-pepper-beef-jerky/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 02:20:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Amber Ale]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Lager]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Worcestershire]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2661</guid>
		<description><![CDATA["I like beef jerky and the comedy stylings of Gallagher." -Orson Welles-esque The Brain (of Pinky &#038; The Brain fame), determined to pass for a country singer in yet another world domination plot]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Classic Beef Stew</title>
		<link>http://radiogastronomy.com/2010/01/11/classic-beef-stew/</link>
		<comments>http://radiogastronomy.com/2010/01/11/classic-beef-stew/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 04:43:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Beef Stock]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1250</guid>
		<description><![CDATA["If things start happening, don't worry, don't stew, just go right along and you'll start happening too." -Dr. Seuss, pseudonym of American writer/illustrator Theodor Seuss Geisel, writer of (hands, like, totally down) my most beloved and revered children's books ever in the history of.....ever]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Classic Beef Stroganoff with Buttered Egg Noodles</title>
		<link>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/</link>
		<comments>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 20:54:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Noodle]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Russian]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=721</guid>
		<description><![CDATA["All normal people love meat.  If I went to a barbecue and there was no meat, I would say "Yo Goober!  Where's the meat?"  I'm trying to impress people, here, Lisa.  You don't win friends with salad." -Homer Simpson, lovable carnivore and patriarch of The Simpsons family]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Classic Swedish Meatballs with Lingonberry Sauce and Dill-Coated Egg Noodles</title>
		<link>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/</link>
		<comments>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 06:08:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Caraway Seed]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Ground Beef]]></category>
		<category><![CDATA[Ground Pork]]></category>
		<category><![CDATA[Ground Veal]]></category>
		<category><![CDATA[Lingonberry]]></category>
		<category><![CDATA[Meatball]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Retro]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Swedish]]></category>
		<category><![CDATA[Veal Stock]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1058</guid>
		<description><![CDATA["Miracles are like meatballs, because nobody can exactly agree on what they're made of, where they come from, or how often they should appear." -Lemony Snicket, pseudonym of Daniel Handler, the wonderful author of perfectly un-PC, slightly topsy-turvy children's stories]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Classic Pot Roast</title>
		<link>http://radiogastronomy.com/2009/10/20/classic-pot-roast/</link>
		<comments>http://radiogastronomy.com/2009/10/20/classic-pot-roast/#comments</comments>
		<pubDate>Tue, 20 Oct 2009 18:06:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Parsnip]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=719</guid>
		<description><![CDATA["Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country, and that's why you ought to be glad you're an American.  And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on Earth they think they're doing." -Kurt Vonnegut, Jr., American writer and satirist]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Creamed Chipped Beef (S.O.S.)</title>
		<link>http://radiogastronomy.com/2009/09/09/creamed-chipped-beef-s-o-s/</link>
		<comments>http://radiogastronomy.com/2009/09/09/creamed-chipped-beef-s-o-s/#comments</comments>
		<pubDate>Thu, 10 Sep 2009 03:24:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Bechamel]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Mid-Western]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Roux]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Toast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=457</guid>
		<description><![CDATA[&#8220;An army marches on its stomach.&#8221; -Napoleon Bonaparte, French military and political figure Until I was 9 years old, my family lived in South Bend, Indiana.  My Father was a graduate of the school of architecture at University of Notre Dame and my Mother was born and raised there.  Having moved to Colorado for my [...]]]></description>
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		<slash:comments>2</slash:comments>
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