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	<title>HouseOFoodies.com &#187; Techniques</title>
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	<link>http://houseofoodies.com</link>
	<description>Two foodies enjoying the world one bite at a time.</description>
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		<title>Spicy lemongrass potstickers</title>
		<link>http://houseofoodies.com/2012/01/19/spicy-lemongrass-potstickers/</link>
		<comments>http://houseofoodies.com/2012/01/19/spicy-lemongrass-potstickers/#comments</comments>
		<pubDate>Fri, 20 Jan 2012 01:03:26 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[potsticker]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=609</guid>
		<description><![CDATA[Potstickers are really easy to make at home and the end result is far superior to anything that comes frozen from the grocery store (although we&#8217;re using pre-made potsticker wrappers, you can also make the wrappers from scratch and we have in the past. Google the recipe for the wrappers, it&#8217;s just flour and water). [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Grilled pizza perfection</title>
		<link>http://houseofoodies.com/2011/05/21/grilled-pizza-perfection/</link>
		<comments>http://houseofoodies.com/2011/05/21/grilled-pizza-perfection/#comments</comments>
		<pubDate>Sat, 21 May 2011 20:34:28 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=537</guid>
		<description><![CDATA[We&#8217;ve been on an ongoing quest to determine what method (apart from a wood-fired oven at 800 degrees, which we don&#8217;t have) will produce the best thin-crust pizza. We want cracker-crispy crust, perfectly heated and melted toppings, and the rustic, smoky flavor we get from the best pizzerias. Pizza is meant to be baked in [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Sauteed asparagus with poached egg</title>
		<link>http://houseofoodies.com/2011/04/18/sauteed-asparagus-with-poached-egg/</link>
		<comments>http://houseofoodies.com/2011/04/18/sauteed-asparagus-with-poached-egg/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 00:07:53 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=518</guid>
		<description><![CDATA[I was home sick from work today and Jessie was busy with work, but we still needed to eat. Unfortunately (or perhaps fortunately), we cook from scratch every night, so we don&#8217;t have a cache of frozen pizzas for such an occasion. Of course, with a little bit of thought, even a simple vegetable dish [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grills just wanna have fun</title>
		<link>http://houseofoodies.com/2011/04/12/grills-just-wanna-have-fun/</link>
		<comments>http://houseofoodies.com/2011/04/12/grills-just-wanna-have-fun/#comments</comments>
		<pubDate>Wed, 13 Apr 2011 02:19:00 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Links]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[summer]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=514</guid>
		<description><![CDATA[Summer feels like it&#8217;s here, so we&#8217;ve been itching to spend more time on the back deck with our beloved grill. Sadly, the photo isn&#8217;t of our grill or our backyard &#8212; we shot it at a house party in Aspen hosted by Mario Batali &#8212; but it doesn&#8217;t matter what kind of grill you [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Veggies on the Grill and Radishes Two Ways</title>
		<link>http://houseofoodies.com/2011/04/10/veggies-on-the-grill-and-radishes-two-ways/</link>
		<comments>http://houseofoodies.com/2011/04/10/veggies-on-the-grill-and-radishes-two-ways/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 19:13:40 +0000</pubDate>
		<dc:creator>Jessie</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[plank grilling]]></category>
		<category><![CDATA[radishes]]></category>
		<category><![CDATA[veggies]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=506</guid>
		<description><![CDATA[After what seems like the longest winter in history, we&#8217;ve been able to enjoy our grill back-to-back weekends. Last weekend, we tested some recipes for Third Coast Living and last night we broke out our grilling planks and made our entire meal on the grill. Bryan made juicy and delicious bone-in chicken breasts on a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Steak sous vide with corn-jalapeno hash</title>
		<link>http://houseofoodies.com/2011/02/25/steak-sous-vide-with-corn-jalapeno-hash/</link>
		<comments>http://houseofoodies.com/2011/02/25/steak-sous-vide-with-corn-jalapeno-hash/#comments</comments>
		<pubDate>Fri, 25 Feb 2011 05:00:06 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=479</guid>
		<description><![CDATA[On night two of our great sous vide experiment, I decided to try using sous vide in a way that just about every contestant on Top Chef seemingly has used: steak sous vide. The benefit of sous vide cooking is since the meat comes up to temperature gradually, it maintains the same doneness throughout the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried sous vide egg yolk salad</title>
		<link>http://houseofoodies.com/2011/02/24/fried-sous-vide-egg-yolk-salad/</link>
		<comments>http://houseofoodies.com/2011/02/24/fried-sous-vide-egg-yolk-salad/#comments</comments>
		<pubDate>Fri, 25 Feb 2011 01:33:40 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[sous vide]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=472</guid>
		<description><![CDATA[Thanks to one of Jessie&#8217;s coworkers, we have a SousVide Supreme to play with for a couple of weeks. Neither of us has ever tried sous vide cooking before, and it&#8217;s a little scary. Fun, sure, but since we both have day jobs, we&#8217;re putting our dinner in jeopardy &#8212; after all, we can&#8217;t have [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cinnamon-glazed donuts</title>
		<link>http://houseofoodies.com/2010/12/05/cinnamon-glazed-donuts/</link>
		<comments>http://houseofoodies.com/2010/12/05/cinnamon-glazed-donuts/#comments</comments>
		<pubDate>Sun, 05 Dec 2010 22:53:42 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[donuts]]></category>
		<category><![CDATA[frying]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=418</guid>
		<description><![CDATA[If you&#8217;ve never had a homemade donut fresh out of the fryer, you&#8217;re missing out on what a donut should be. There is no such thing as a &#8220;bad&#8221; fried dough (taste-wise, not health-wise), but making donuts from scratch, compared to donuts that are designed to survive long-distance transport, long shelf-life and uniform shapes, yields [...]]]></description>
		<wfw:commentRss>http://houseofoodies.com/2010/12/05/cinnamon-glazed-donuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Greek yogurt totally from scratch</title>
		<link>http://houseofoodies.com/2010/08/15/greek-yogurt-totally-from-scratch/</link>
		<comments>http://houseofoodies.com/2010/08/15/greek-yogurt-totally-from-scratch/#comments</comments>
		<pubDate>Sun, 15 Aug 2010 15:25:57 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=371</guid>
		<description><![CDATA[OK, if you want to make Greek yogurt (think brands like Fage and Chobani), the simple way to do it is to drain plain yogurt overnight. But if you really want top-notch Greek yogurt that not only tastes better but costs a wallet-load less, you&#8217;ll want to start from scratch. Fear not &#8211; the bacteria [...]]]></description>
		<wfw:commentRss>http://houseofoodies.com/2010/08/15/greek-yogurt-totally-from-scratch/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Banana and Coconut Ice Cream</title>
		<link>http://houseofoodies.com/2010/08/14/roasted-banana-and-coconut-ice-cream/</link>
		<comments>http://houseofoodies.com/2010/08/14/roasted-banana-and-coconut-ice-cream/#comments</comments>
		<pubDate>Sat, 14 Aug 2010 16:29:30 +0000</pubDate>
		<dc:creator>Bryan</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Techniques]]></category>

		<guid isPermaLink="false">http://houseofoodies.com/?p=367</guid>
		<description><![CDATA[Sorry for the lack of posting recently. Our jobs have taken up a lot of time. We haven&#8217;t stopped cooking, or inventing and trying new things &#8212; far from it &#8212; we just haven&#8217;t found much time to write in the last month or so. Lately, I&#8217;ve been baking a lot, and Jessie&#8217;s been making [...]]]></description>
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		<slash:comments>0</slash:comments>
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