

<!--Note this is the local version of the Chilefire connection script. To activate the remote version remove the hyphens from the last connection script line and hyphen out the dns connection script --><?xml version="1.0" encoding="iso-8859-1"?>
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<lastBuildDate><![CDATA[Tue, 9 Feb 2010 04:09:53 GMT]]></lastBuildDate>
<title><![CDATA[www.chilefire.com - a spice blog]]></title>
<link><![CDATA[http://www.chilefire.com]]></link>
<description><![CDATA[Musings, reviews, and ramblings concerning spices, spicy food, cooking, wine, eating out and living aboard.]]></description>
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<title><![CDATA[Herbs & Spices: a Flickr Photo Group]]></title>
<description><![CDATA[About a year ago I created the Herbs & Spices Group on Flickr - the online photo management and community where I host my images. Since I started the group over a hundred people have joined, and many of the photos are wonderful. I hadn't checked in for a couple of months, and after doing some moderating this week, I thought it well worth posting a slideshow here to introduce the group to Chilefire readers. I also want to encourage anyone interested to join the group, which appears to have become the largest Herbs & Spices group on Flickr. ]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=125&Recipe_ID=87]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[11/25/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Food Porn, Washington DC]]></category>
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<title><![CDATA[A High Altitude Summer Crawfish Boil]]></title>
<description><![CDATA[Summer in Laramie, Wyoming is fickle at best ~ and by the second snow in June it can seem downright elusive. This year, our first in Laramie, winter has seemed particularly dogged in it's cling to our thin air, but in the last 10 days, daytime warmth and the sudden greening of the plains seems to be announcing that summer has at last arrived.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=124&Recipe_ID=316]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[6/18/2008]]></pubDate>
<category><![CDATA[Etouffee, Crayfish, Crawfish, Crawfish Boil, Cajun, CajunGrocer.com, Louisiana, New Orleans, Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor]]></category>
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<title><![CDATA[From the Ocean to the Smokehouse - a Copper River Salmon Story]]></title>
<description><![CDATA[I haven't seen it talked about on food blogs yet, but in the first week of April this year, the Pacific Fishery Management Council, the federal agency that regulates the fishing industry on the West Coast, announced that it was canceling the entire fishing season for chinook salmon in California and Oregon, the first time the agency has taken such a step since it was established 22 years ago.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=123&Recipe_ID=]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[6/9/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Salmon]]></category>
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<title><![CDATA[Book Review: Spain And The World Table]]></title>
<description><![CDATA[In 2006, the Culinary Institute of America gathered chefs from Spain and around the world to attend a conference on Spanish cuisine and its impact on the 'world table'. The result, this visually splendid cookbook, reduces some of the best culinary talent from the event and present 125 recipes that have been adapted for the home cook. The recipes, each, speak to the traditions of Spanish cuisine, but do not ignore the modern taste for a broad palate for ingredients, or the crafting of new flavors and textures. Over 600 culinary industry leaders participated in the CIA's 2006 "Worlds of Flavor" International Conference and Festival. And the resulting cookbook brings many techniques, flavors and concepts that might not be historically familiar, but are traditionally rooted, and as richly imaginative as they are flavorful.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=122&Recipe_ID=314]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[6/3/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Spanish Food, Book Review, Chilefire]]></category>
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<title><![CDATA[America Discovers Curry Laksa]]></title>
<description><![CDATA[Peranakan or Nonya cuisine, and curry laksa haven't really be discovered in United States, that is until recently. Laksa has begun to sporadically appear on The Food Network, the Travel Channel and other foodie programs and networks. Laksa made it's most recent appearance on last nights episode (episode 11) of Top Chef on Bravo, with a shrimp laksa made by one of the contestants. Bourdain, evidently judged the Laksa to smoky for his taste, after announcing that he "took his laksa seriously". Interestingly, it might be noted that Bourdain presumably had his first laksa two seasons back on his traveling foodie show "No Reservations".
potential ]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=120&Recipe_ID=311]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[5/22/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Food Porn, Washington DC]]></category>
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<title><![CDATA[Book Review: Grilled Pizza & Piadinas]]></title>
<description><![CDATA[The dough, in my opinion is going to make or break a book like this one. Yes, the flavor combinations that Priebe puts together in his book are great too - but in the end the crust recipe was going decide it for me - it is foundation of good pizza and the toughest nut to crack. Historically I have always purchased my dough from the best pizzeria that I can find, so while this was not the first time I was making my own dough, a good recipe was going to bring me back to this book over and over.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=118&Recipe_ID=313]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[5/7/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Food Porn, Washington DC]]></category>
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<title><![CDATA[Diamonds of The Desert - Medjool Dates]]></title>
<description><![CDATA[Once reserved exclusively for Moroccan royalty and their most important guests, Medjool dates were considered a precious confection and for many remain so today.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=117&Recipe_ID=312]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[4/30/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Food Porn, Washington DC]]></category>
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<title><![CDATA[Kitchen Gadget: The Kohler Karbon Sexy Articulating Kitchen Faucet]]></title>
<description><![CDATA[Occasionally I like to highlight a cooking or kitchen gadget here on Chilefire - However normally I have actually used the gadgets that I am reviewing today. In this case I couldn't help myself - I had to post about this gadget before I got my hands on it.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=116&Recipe_ID=]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[4/17/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Food Porn, Washington DC]]></category>
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<title><![CDATA[Experiments Smoking Salt: Part II]]></title>
<description><![CDATA[  Almost two years ago <a href="http://www.chilefire.com/posting-detail.asp?Post_ID=82&Recipe_ID=">I wrote up an article</a> on a series of experiments I was doing smoking salt. At the time I promised a follow up article posting my results in a "couple of weeks". Clearly it has taken me longer to get here than a couple of weeks, but I didn't want to post on the subject again until I sorted out some of the details and techniques and had a chance to do some research.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=115&Recipe_ID=]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[3/31/2008]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Food Porn, Washington DC]]></category>
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<title><![CDATA[Product Comparison Review: Santoku Knives]]></title>
<description><![CDATA[The Santoku is a Japanese chef's knife, a low-tip style with a broad blade and a slightly curved cutting edge. in Japan, this knife is used as the same kitchen workhorse as a French chef's knife is in European kitchens. Its cutting edge is less curved than the traditional chef's knife, so it provides less rocking action. The blade is designed for superb straight-down slicing and precise chopping. The santoku is often ground with alternating hollows on each side called Kullenschliffs. The hollows create breaks in the blade, which provide air pockets, allowing food to fall away cleanly.]]></description>
<link><![CDATA[http://www.chilefire.com/posting-detail.asp?Post_ID=107&Recipe_ID=]]></link>
<author><![CDATA[Bryce Tugwell]]></author>
<pubDate><![CDATA[12/15/2007]]></pubDate>
<category><![CDATA[Food and Drink, Spices, Spice Blog, Fine Food, Cooking, Food Blog, Recipes, Hot Foods, Spicy Foods, Chiles, Star Anise, Smoked Foods, Flavor, Food Porn, Washington DC]]></category>
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