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<channel>
	<title>FoodMayhem</title>
	
	<link>http://www.foodmayhem.com</link>
	<description>A weblog making food a little less chaotic.</description>
	<lastBuildDate>Sun, 09 Jun 2013 15:47:31 +0000</lastBuildDate>
	<language>en</language>
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		<title>Three Cup Tofu</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/SO721PryzBY/three-cup-tofu.html</link>
		<comments>http://www.foodmayhem.com/2013/06/three-cup-tofu.html#comments</comments>
		<pubDate>Sat, 08 Jun 2013 21:02:49 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[basil (Thai/Chinese)]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[rice wine]]></category>
		<category><![CDATA[sesame oil]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[tofu (fried)]]></category>
		<category><![CDATA[vegetable oil]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9325</guid>
		
			<content:encoded><![CDATA[There&#8217;s this pretty well-known Taiwanese dish called Three Cup Chicken. The flavorful dish of dark meat chicken is flavored with sugar, soy sauce, and sesame oil with a strong dose of Chinese/Thai Basil.  My mom came up with a vegetarian version, Three Cup Tofu with the same flavor profile and it&#8217;s even easier to make. [...]<br/>
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		<slash:comments>4</slash:comments>
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		<item>
		<title>My Favorite Chocolate Chip Cookies</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/ckorfsAVvGA/my-favorite-chocolate-chip-cookies.html</link>
		<comments>http://www.foodmayhem.com/2013/05/my-favorite-chocolate-chip-cookies.html#comments</comments>
		<pubDate>Wed, 29 May 2013 02:40:17 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baking soda]]></category>
		<category><![CDATA[butter (unsalted)]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flour (all-purpose)]]></category>
		<category><![CDATA[light brown sugar]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[sea salt]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[vanilla extract]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9364</guid>
		
			<content:encoded><![CDATA[For as long as I&#8217;ve been baking, or cooking at all, I&#8217;ve been baking chocolate chip cookies. Isn&#8217;t it one of the first things kids learn to do in the kitchen? Warm chocolate chip cookies just minutes out of the oven have always been a favorite treat of mine. Even the simple original Nestle recipe [...]<br/>
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		<item>
		<title>Basic Wontons (with Video)</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/8ONuD8Ya0fY/basic-wontons.html</link>
		<comments>http://www.foodmayhem.com/2013/05/basic-wontons.html#comments</comments>
		<pubDate>Fri, 17 May 2013 11:55:00 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[scallion]]></category>
		<category><![CDATA[sesame oil]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[wonton skins]]></category>

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			<content:encoded><![CDATA[Boy, have we come a long way since 2008. Some of you have been with us since we got married and we&#8217;re about to celebrate our Five-year Anniversary! Since then, we&#8217;ve definitely moved away from doing as many restaurant reviews (though worthy ones will still appear) and focused strongly on the recipes. It seemed that&#8217;s [...]<br/>
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		<slash:comments>13</slash:comments>
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		<item>
		<title>Shrimp &amp; Peas</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/bbGalC8UAi4/shrimp-peas.html</link>
		<comments>http://www.foodmayhem.com/2013/05/shrimp-peas.html#comments</comments>
		<pubDate>Sun, 05 May 2013 02:32:43 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[conrstarch]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[vegetable oil]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9350</guid>
		
			<content:encoded><![CDATA[I enjoy making somewhat elaborate dinners nightly, though that really doesn&#8217;t happen every night. Lunch is a different story. I try to maximize Caya&#8217;s morning play time (in the park, a class, or play space). We usually rush back just in the nick of time to allow five minutes to prepare lunch before she needs [...]<br/>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Red-Cooked Pork Belly and Baby Cuttlefish</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/Y6EH0BycmiE/red-cooked-pork-belly-and-baby-cuttlefish.html</link>
		<comments>http://www.foodmayhem.com/2013/04/red-cooked-pork-belly-and-baby-cuttlefish.html#comments</comments>
		<pubDate>Thu, 25 Apr 2013 02:41:16 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cuttlefish (baby)]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[rice wine]]></category>
		<category><![CDATA[rock candy]]></category>
		<category><![CDATA[scallion]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[vegetable oil]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9280</guid>
		
			<content:encoded><![CDATA[Very early readers may remember that I was a professional figure skater in my early life. (Lon too! I swear. Isn&#8217;t that crazy?) In my early 20s, I joined a hip-hop and breaking crew. My 30s seem to be shaping into my partner dancing era. I am in love with Argentine Tango and I also [...]<br/>
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		<title>Creamy Homemade Ricotta from “Homemade with Love” by Jennifer Perillo</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/MDYijesKs2U/creamy-homemade-ricotta-from-homemade-with-love-by-jennifer-perillo.html</link>
		<comments>http://www.foodmayhem.com/2013/04/creamy-homemade-ricotta-from-homemade-with-love-by-jennifer-perillo.html#comments</comments>
		<pubDate>Mon, 15 Apr 2013 01:20:39 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[milk (whole)]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9306</guid>
		
			<content:encoded><![CDATA[As soon as my friend Jennifer Perillo&#8217;s book, &#8220;Homemade with Love&#8221; was available on Amazon, I pre-ordered it. I always wanted to know her secret to Risotto, which isn&#8217;t in the book Jennie! I still want to learn that one day, but I&#8217;ll forgive her for now because this book has quickly become one of [...]<br/>
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		<item>
		<title>Move to E-mail</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/nPLk8WwT6i0/move-to-e-mail.html</link>
		<comments>http://www.foodmayhem.com/2013/04/move-to-e-mail.html#comments</comments>
		<pubDate>Thu, 11 Apr 2013 02:34:28 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[News]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9302</guid>
		
			<content:encoded><![CDATA[With the impending closure of Google Reader and the possibility of Google shutting down Feedburner, we are lining the clouds with silver by setting up a real e-mail list for FoodMayhem! I&#8217;m actually glad I got this push as FoodMayhem should&#8217;ve moved to e-mail long ago. Now I&#8217;ll be able send you a picture (and [...]<br/>
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		<item>
		<title>Triple Mushroom, Lotus Root, and Soybean Skin</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/mYQTc8AEl3w/triple-mushroom-lotus-root-and-soybean-skin.html</link>
		<comments>http://www.foodmayhem.com/2013/04/triple-mushroom-lotus-root-and-soybean-skin.html#comments</comments>
		<pubDate>Sat, 06 Apr 2013 00:39:09 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[kecap manis]]></category>
		<category><![CDATA[lotus root]]></category>
		<category><![CDATA[mushroom (beech)]]></category>
		<category><![CDATA[mushroom (oyster)]]></category>
		<category><![CDATA[mushroom (shitake)]]></category>
		<category><![CDATA[soybean skin]]></category>
		<category><![CDATA[vegetable oil]]></category>
		<category><![CDATA[vegetarian oyster sauce]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9277</guid>
		
			<content:encoded><![CDATA[I kind of really fell off the planet for almost two years. Becoming a first time mom is tough, at least it really kicked me in the butt. It took me a long time to get back in the game (I hope you&#8217;ve noticed the new regularity in posting!) and then I realized: things had [...]<br/>
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		<item>
		<title>Cous Cous with Kale and Preserved Lemon</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/gFicCvCiF0Q/cous-cous-kale-preserved-lemon.html</link>
		<comments>http://www.foodmayhem.com/2013/03/cous-cous-kale-preserved-lemon.html#comments</comments>
		<pubDate>Thu, 28 Mar 2013 13:55:08 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cous cous (Israeli)]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[preserved lemon]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[vegetable oil]]></category>
		<category><![CDATA[vegetable stock]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9166</guid>
		
			<content:encoded><![CDATA[When I had extra Meyer lemons to use up, I decided to preserve them. My intention was to try that famous Moroccan chicken dish with olives and preserved lemon. Well, life got in the way, and that has not happened yet. It will.
Something even better happened though! The Moroccan inspiration was definitely in mind one [...]<br/>
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		<title>101 Taiwanese Cuisine</title>
		<link>http://feedproxy.google.com/~r/FoodMayhem/~3/8w6KTqd2yQw/101-taiwanese-cuisine.html</link>
		<comments>http://www.foodmayhem.com/2013/03/101-taiwanese-cuisine.html#comments</comments>
		<pubDate>Sat, 23 Mar 2013 12:36:25 +0000</pubDate>
		<dc:creator>jessica</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodmayhem.com/?p=9247</guid>
		
			<content:encoded><![CDATA[Good Taiwanese food has always been a fleeting category. Great restaurants and chefs have come and gone throughout my whole life in New York City. It is because of this that I am almost always more excited about finding a Taiwanese eatery than say, a great Cantonese restaurant. My expectations were set high when I [...]<br/>
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