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	<title>Matablog &#187; food</title>
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	<link>http://www.matadorrecords.com/matablog</link>
	<description>news and views from the Matador brain trust (and the brains we trust)</description>
	<lastBuildDate>Mon, 13 Feb 2012 00:50:14 +0000</lastBuildDate>
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		<title>Pozole rojo</title>
		<link>http://www.matadorrecords.com/matablog/2012/02/12/pozole-rojo/</link>
		<comments>http://www.matadorrecords.com/matablog/2012/02/12/pozole-rojo/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 00:39:06 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=16816</guid>
		<description><![CDATA[I had recently bought a bunch of Rancho Gordo fine heirloom bean and grain products, including their white corn posole (also known as hominy), and I was determined to make the Mexican soup known as pozole. There are several variations of it &#8211; this one is called rojo for obvious reasons. I combined several recipes [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Mike Haliechuk of Fucked Up on eating (despite being a vegetarian)</title>
		<link>http://www.matadorrecords.com/matablog/2012/01/25/mike-haliechuk-of-fucked-up-on-eating-despite-being-a-vegetarian/</link>
		<comments>http://www.matadorrecords.com/matablog/2012/01/25/mike-haliechuk-of-fucked-up-on-eating-despite-being-a-vegetarian/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 08:11:32 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[Fucked Up]]></category>
		<category><![CDATA[fully realized]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=16674</guid>
		<description><![CDATA[The great Mike Haliechuk, guitarist and and main songwriter / conceptualist of Fucked Up, holds forth on Eater about his fave New York restaurants. If you want to read more about his experiences at Per Se, Chez Panisse, Del Posto and the hidden secrets of San Sebastian and Toronto, CLICK HERE And if you don&#8217;t, [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Some recent dishes</title>
		<link>http://www.matadorrecords.com/matablog/2012/01/23/some-recent-dishes/</link>
		<comments>http://www.matadorrecords.com/matablog/2012/01/23/some-recent-dishes/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 04:44:20 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=16658</guid>
		<description><![CDATA[No time for too much detail, but here are some recent dishes. Chicken arroz caldo, Filipino comfort food from Jun-Blog. I made the chicken stock from scratch yesterday. I scoured the city fruitlessly (NPI) for calamansi, and even bought rangpur limes from Eataly, but ended up using regular limes as Jun recommends. Beef pad prik [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chilaquiles tampiquenos verdes</title>
		<link>http://www.matadorrecords.com/matablog/2011/12/11/chilaquiles-tampiquenos-verdes/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/12/11/chilaquiles-tampiquenos-verdes/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 00:33:00 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=16149</guid>
		<description><![CDATA[That&#8217;s really &#8220;tampiqueños&#8221; but WordPress chokes on titles with special characters. This is a straight-up recipe from Diana Kennedy&#8217;s Essential Cuisines of Mexico. Unlike her tamales recipe which I posted about a couple years back, this one requires no interpretation from the experts. Just make sure you leave your tortillas out a day or so, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sopa de lima</title>
		<link>http://www.matadorrecords.com/matablog/2011/11/26/sopa-de-lima/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/11/26/sopa-de-lima/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 02:15:57 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=15997</guid>
		<description><![CDATA[Sopa de lima, or lime soup, is a Yucatecan dish. This version is from Wednesday&#8217;s New York Times article by David Tanis, a welcom reprieve from a rather sad front page piece focusing on gluttony&#8230; did you know it takes a 42-mile walk to burn off the calories from a typical Thanksgiving feaast, blahhhhhh I [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Red-braised pork</title>
		<link>http://www.matadorrecords.com/matablog/2011/11/20/red-braised-pork/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/11/20/red-braised-pork/#comments</comments>
		<pubDate>Sun, 20 Nov 2011 17:42:27 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=15882</guid>
		<description><![CDATA[Red-braised pork, or hong shao rou, is a popular dish in Sichuan province (there&#8217;s also a Hunan version that was allegedly Mao&#8217;s favorite dish). It&#8217;s also known as wu hua rou, or &#8220;five-flower pork,&#8221; because of the layers of skin, fat and lean in each piece of the meat. It took me two tries to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Green Chili Frittata</title>
		<link>http://www.matadorrecords.com/matablog/2011/11/11/green-chili-frittata/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/11/11/green-chili-frittata/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 15:00:40 +0000</pubDate>
		<dc:creator>Michael</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=15789</guid>
		<description><![CDATA[A new take on the classic frittata which warms both the kitchen and the cockles is the green chili frittata. Contrary to popular belief the frittata is no longer your mother&#8217;s go-to for a pot luck and over the years has taken on myraid variations. The reality is that these days it&#8217;s acceptable to make [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Dry red curry of beef and pumpkin</title>
		<link>http://www.matadorrecords.com/matablog/2011/10/18/dry-red-curry-of-beef-and-pumpkin/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/10/18/dry-red-curry-of-beef-and-pumpkin/#comments</comments>
		<pubDate>Wed, 19 Oct 2011 03:07:24 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=15433</guid>
		<description><![CDATA[Another variation on a David Thompson recipe, this seasonal dish uses pumkpin, though any squash could potentially be used. If using pumpkin, select a small, heavy &#8220;pie pumpkin&#8221; over the large ones used for jack-o&#8217;-lanterns. Pierce from top with a heavy knife, then carefully carve into two pieces. Scoop out the inside and separate the [...]]]></description>
		<wfw:commentRss>http://www.matadorrecords.com/matablog/2011/10/18/dry-red-curry-of-beef-and-pumpkin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>No soak beans, three ways</title>
		<link>http://www.matadorrecords.com/matablog/2011/08/29/no-soak-beans-three-ways/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/08/29/no-soak-beans-three-ways/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 04:06:50 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=14704</guid>
		<description><![CDATA[Myths are being exploded every day in the online foodiverse. Just as it&#8217;s been discovered that you can easily make no-knead bread, so also it&#8217;s been discovered that you can make no-soak beans (read that thread in its entirety before setting out on your journey). While this is not exactly revelatory &#8211; beans are not [...]]]></description>
		<wfw:commentRss>http://www.matadorrecords.com/matablog/2011/08/29/no-soak-beans-three-ways/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wayne in Buellton CA knows what the Senator wants</title>
		<link>http://www.matadorrecords.com/matablog/2011/08/24/waj1-knows-what-the-senator-wants/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/08/24/waj1-knows-what-the-senator-wants/#comments</comments>
		<pubDate>Wed, 24 Aug 2011 19:08:59 +0000</pubDate>
		<dc:creator>Robby</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[politics]]></category>
		<category><![CDATA[Stephen Malkmus and The Jicks]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=14681</guid>
		<description><![CDATA[As previously discussed, at last night&#8217;s Amoeba in-store, Stephen Malkmus and the Jicks played an FCC-friendly rendition of their &#8216;Mirror Traffic&#8217; jam, &#8220;Senator&#8220;. This morning, we send a hearty congratulations to Wayne J in Buellton, CA whose timely radio-ready replacement was chosen by the band &#38; will be rerecorded on a new version of the [...]]]></description>
		<wfw:commentRss>http://www.matadorrecords.com/matablog/2011/08/24/waj1-knows-what-the-senator-wants/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Puffy Bread &#8211; with syrup and a quart of milk</title>
		<link>http://www.matadorrecords.com/matablog/2011/08/17/puffy-bread-with-syrup-and-a-quart-of-milk/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/08/17/puffy-bread-with-syrup-and-a-quart-of-milk/#comments</comments>
		<pubDate>Wed, 17 Aug 2011 14:31:07 +0000</pubDate>
		<dc:creator>Adam F</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=14567</guid>
		<description><![CDATA[(Patrick left me to do the Matador Update, so I&#8217;m also filling in on the food blog) Puffy Bread has been a staple on the Farrell breakfast table for years.  Here&#8217;s what you will need: - Pancake batter - 1 tsp baking powder (if pancake batter is a couple days old) - 2 pieces of [...]]]></description>
		<wfw:commentRss>http://www.matadorrecords.com/matablog/2011/08/17/puffy-bread-with-syrup-and-a-quart-of-milk/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apricot salad redux &#8211; with braised pork</title>
		<link>http://www.matadorrecords.com/matablog/2011/07/24/apricot-salad-redux-with-braised-pork/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/07/24/apricot-salad-redux-with-braised-pork/#comments</comments>
		<pubDate>Sun, 24 Jul 2011 17:41:22 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=14253</guid>
		<description><![CDATA[As a followup to last week&#8217;s post about Thai salads, here is a variation on that apricot salad &#8211; this time with braised slivered pork and mint. Although not shown in this photo, the salad contains crispy dried shrimp as well. Any pork will do, but a fattier or more cartilaginous cut will work best. [...]]]></description>
		<wfw:commentRss>http://www.matadorrecords.com/matablog/2011/07/24/apricot-salad-redux-with-braised-pork/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai summer salads</title>
		<link>http://www.matadorrecords.com/matablog/2011/07/19/thai-summer-salads/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/07/19/thai-summer-salads/#comments</comments>
		<pubDate>Wed, 20 Jul 2011 02:14:31 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=14203</guid>
		<description><![CDATA[It&#8217;s not that these salads are meant to be eaten in summer, it&#8217;s just that they are best and easiest in the summer in New York &#8211; and of course are appropriate for the temperature. Apricots are in season here right now, and I happened to have some, so I threw together the salad above [...]]]></description>
		<wfw:commentRss>http://www.matadorrecords.com/matablog/2011/07/19/thai-summer-salads/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Various Thai dishes</title>
		<link>http://www.matadorrecords.com/matablog/2011/06/19/various-thai-dishes/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/06/19/various-thai-dishes/#comments</comments>
		<pubDate>Sun, 19 Jun 2011 17:03:22 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=13871</guid>
		<description><![CDATA[I recently was fortunate enough to acquire an Ultra Pride wet grinder, a contraption from Southern India that I&#8217;ve been lusting after for some time. It promised to take some of the labor out of making Thai curry pastes, an unforeseen use that was discovered on this egullet thread. Up till now I&#8217;ve been pounding [...]]]></description>
		<wfw:commentRss>http://www.matadorrecords.com/matablog/2011/06/19/various-thai-dishes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spaghetti puttanesca</title>
		<link>http://www.matadorrecords.com/matablog/2011/06/04/spaghetti-puttanesca/</link>
		<comments>http://www.matadorrecords.com/matablog/2011/06/04/spaghetti-puttanesca/#comments</comments>
		<pubDate>Sat, 04 Jun 2011 16:05:07 +0000</pubDate>
		<dc:creator>Patrick</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://www.matadorrecords.com/matablog/?p=13673</guid>
		<description><![CDATA[I&#8217;d never made puttanesca before but it&#8217;s one of my favorite pastas. Astonishingly I wasn&#8217;t able to find a recipe in either Marcella Hazan or Ruth Rogers, so I went online and found this recipe in Diner&#8217;s Journal (uncredited). You start by sauteing anchovies and smashed garlic for quite a while in plenty of olive [...]]]></description>
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		<slash:comments>1</slash:comments>
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