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	<title>RadioGastronomy &#187; Potato</title>
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	<link>http://radiogastronomy.com</link>
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		<title>Ragoût of Rabbit with Hand-Rolled Sweet Potato Gnocchi, Shiitake Mushrooms, &amp; Pan Jus</title>
		<link>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/</link>
		<comments>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/#comments</comments>
		<pubDate>Sat, 15 May 2010 02:47:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Rabbit]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shiitake]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2144</guid>
		<description><![CDATA["Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen." -John Steinbeck, American novelist and writer of one of my most all-time most favoritest books (I have a lot of those), East of Eden]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Wild Sea Bass Ceviche with Avocado, Purple Potatoes, &amp; Fried Plantains</title>
		<link>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/</link>
		<comments>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 21:58:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Plantain]]></category>
		<category><![CDATA[Plum Tomato]]></category>
		<category><![CDATA[Poblano]]></category>
		<category><![CDATA[Popcorn]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Purple Potato]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Bass]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[White Wine Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1875</guid>
		<description><![CDATA["It is almost as if happiness is an acquired taste, like coconut cordial or ceviche, to which you can eventually become accustomed, but despair is something surprising each time you encounter it." -Lemony Snicket, pseudonym and alter-ego of American children's writer Daniel Handler]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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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>
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		<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>Sautéed Skate with Grenobloise Sauce and Potato Vapeur</title>
		<link>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/</link>
		<comments>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/#comments</comments>
		<pubDate>Sat, 28 Nov 2009 16:36:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brown Butter]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Caper]]></category>
		<category><![CDATA[Crouton]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Skate]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=811</guid>
		<description><![CDATA["I think that fish is nice, but then I think that rain is wet, so who am I to judge?" -Douglas Adams, British satirist and mastermind of the incredible Hitchhiker's Guide to the Galaxy, which every human being should read at least once]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/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>
		<wfw:commentRss>http://radiogastronomy.com/2009/10/20/classic-pot-roast/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Ragoût of Lamb with Spring Vegetables</title>
		<link>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/</link>
		<comments>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/#comments</comments>
		<pubDate>Mon, 31 Aug 2009 16:48:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[String Bean]]></category>
		<category><![CDATA[Tomato Paste]]></category>
		<category><![CDATA[Turnip]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=459</guid>
		<description><![CDATA[&#8220;Ghostbusters. Yes, we&#8217;re back.&#8221; -American actress Annie Potts as quirky, bug-eyed secretary Janine Melnitz in &#8220;Ghostbusters 2&#8220; I&#8217;m proud to announce that we&#8217;re back online, coming to you live and direct from our new headquarters in a renovated firehouse in Prospect Heights, Brooklyn.  It&#8217;s just like Ghostbusters, sort of!  The new kitchen is amazing and I [...]]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Dad&#8217;s Roasted Garlic &amp; Mascarpone Mashed Potatoes</title>
		<link>http://radiogastronomy.com/2009/08/02/dads-roasted-garlic-mascarpone-mashed-potatoes/</link>
		<comments>http://radiogastronomy.com/2009/08/02/dads-roasted-garlic-mascarpone-mashed-potatoes/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 17:56:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dad]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Mascarpone]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=283</guid>
		<description><![CDATA[&#8220;The next time I have meat and mashed potatoes, I think I&#8217;ll put a very large blob of potatoes on my plate with just a little piece of meat.  And if someone asks me why I didn&#8217;t get more meat, I&#8217;ll just say &#8216;Oh, you mean this?&#8217; and pull out a big piece of meat [...]]]></description>
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		<slash:comments>1</slash:comments>
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