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	<title>Eating Out Loud &#187; Main Courses</title>
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		<title>Baked Pork Chop Goulash</title>
		<link>http://www.eatingoutloud.com/2009/10/baked-pork-chop-goulash.html</link>
		<comments>http://www.eatingoutloud.com/2009/10/baked-pork-chop-goulash.html#comments</comments>
		<pubDate>Tue, 20 Oct 2009 18:02:04 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[baked goulash]]></category>
		<category><![CDATA[baked pork chops]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[dinner for two]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=3623</guid>
		<description><![CDATA[I&#8217;m not sure if it&#8217;s the cool weather or approaching holidays, but I find myself making hearty meals from my childhood. Goulash was a staple in the Williams household, sometimes cooked on the stove top but best when baked in the oven. My mother&#8217;s recipe is not an authentic Hungarian goulash, so if that&#8217;s what [...]]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Chinese Five-Spice Jamaican Jerk Chicken Recipe</title>
		<link>http://www.eatingoutloud.com/2009/10/chinese-five-spice-jamaican-jerk-chicken-recipe.html</link>
		<comments>http://www.eatingoutloud.com/2009/10/chinese-five-spice-jamaican-jerk-chicken-recipe.html#comments</comments>
		<pubDate>Fri, 16 Oct 2009 19:58:34 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: Caribbean]]></category>
		<category><![CDATA[baked chicken]]></category>
		<category><![CDATA[chinese 5 spice]]></category>
		<category><![CDATA[jamaican]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=3435</guid>
		<description><![CDATA[Jerk is an interesting, robust seasoning applied to meat before grilling or roasting. It&#8217;s of Caribbean origin and most often attributed to Jamaica. It&#8217;s something I&#8217;ve played around with over the years and find I like using it best with chicken. Jerk is simply a spicy marinade usually containing a large amount of allspice, garlic, [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/10/chinese-five-spice-jamaican-jerk-chicken-recipe.html/feed</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>An Adult Toad in the Hole</title>
		<link>http://www.eatingoutloud.com/2009/09/an-adult-toad-in-the-hole.html</link>
		<comments>http://www.eatingoutloud.com/2009/09/an-adult-toad-in-the-hole.html#comments</comments>
		<pubDate>Tue, 15 Sep 2009 17:50:03 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: English & UK]]></category>
		<category><![CDATA[british]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[pancake]]></category>
		<category><![CDATA[sausages]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=3405</guid>
		<description><![CDATA[Toad in the hole is a well-known British food dating back to the 18th century. Although there is much debate about the origin and naming, it&#8217;s thought to have originated as a way to stretch prime cuts of meat. The meat is surrounded by a batter which absorbs all of the meats juices and fat, [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/09/an-adult-toad-in-the-hole.html/feed</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Oyster &amp; Shitake Mushrooms</title>
		<link>http://www.eatingoutloud.com/2009/06/oyster-shitake-mushrooms.html</link>
		<comments>http://www.eatingoutloud.com/2009/06/oyster-shitake-mushrooms.html#comments</comments>
		<pubDate>Thu, 25 Jun 2009 23:33:02 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: Asian]]></category>
		<category><![CDATA[Sides and Salads]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[oyster mushrooms]]></category>
		<category><![CDATA[oyster sauce]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sautee]]></category>
		<category><![CDATA[shitake mushrooms]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=3010</guid>
		<description><![CDATA[I&#8217;ve reached day six of the Eating Down the Fridge challenge and I&#8217;m happy to report all is going well. No one is starving and our meals are not a crazy combination of disparate goods. I&#8217;m also excited to announce you can read more about my EDF experience on A Mighty Appetite with Kim O&#8217;Donnel [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/06/oyster-shitake-mushrooms.html/feed</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
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		<title>BBQ Pork Fried Rice Recipe</title>
		<link>http://www.eatingoutloud.com/2009/06/edf-day-1-bbq-pork-fried-rice.html</link>
		<comments>http://www.eatingoutloud.com/2009/06/edf-day-1-bbq-pork-fried-rice.html#comments</comments>
		<pubDate>Sun, 21 Jun 2009 00:12:38 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: Asian]]></category>
		<category><![CDATA[bbq pork]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[EDF]]></category>
		<category><![CDATA[fried rice]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=2946</guid>
		<description><![CDATA[Today is Day 1 of Eating Down the Fridge and I welcome the challenge with a simple fried rice. It&#8217;s my weekly go-to dish when I need a quick meal or when there are certain leftovers needing to be used up. (...) Read more © Allen Williams for Eating Out Loud, 2009. &#124; Permalink &#124; [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/06/edf-day-1-bbq-pork-fried-rice.html/feed</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>BC Spot Prawns</title>
		<link>http://www.eatingoutloud.com/2009/05/bc-spot-prawns.html</link>
		<comments>http://www.eatingoutloud.com/2009/05/bc-spot-prawns.html#comments</comments>
		<pubDate>Thu, 14 May 2009 15:39:53 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Appetizers and Snacks]]></category>
		<category><![CDATA[Cooking & Baking]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[BC]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[vancouver]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=2436</guid>
		<description><![CDATA[Crustaceans are creepy. Don&#8217;t get me wrong, I enjoy eating them but do not like looking at them, especially when still alive. Place a 2lb bag of live prawns in my hand and watch me dance around like a child. Last weekend marked the opening of the BC Spot Prawn season. Local chefs prepared fresh [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/05/bc-spot-prawns.html/feed</wfw:commentRss>
		<slash:comments>23</slash:comments>
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		<item>
		<title>Piggy &amp; Enchiladas Verdes</title>
		<link>http://www.eatingoutloud.com/2009/04/mexican-enchiladas-verdes-recipe.html</link>
		<comments>http://www.eatingoutloud.com/2009/04/mexican-enchiladas-verdes-recipe.html#comments</comments>
		<pubDate>Tue, 21 Apr 2009 20:21:27 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: Latin American]]></category>
		<category><![CDATA[enchiladas]]></category>
		<category><![CDATA[green]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tomatillo]]></category>
		<category><![CDATA[verdes]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=2264</guid>
		<description><![CDATA[&#8220;They call me a pig? You should see the people eating the enchiladas!&#8221; &#8211;Elle of Elle&#8217;s New England Kitchen Thank you to Elle for providing this photo with an appropriate (how did she know??) caption. Since I hadn&#8217;t gotten around to posting the recipe, I decided to post this photo on Twitter (@eatingoutloud) and requested [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/04/mexican-enchiladas-verdes-recipe.html/feed</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Chinese Braised Spare Ribs: Sticky Deliciousness</title>
		<link>http://www.eatingoutloud.com/2009/03/chinese-braised-spare-ribs-sticky-deliciousness.html</link>
		<comments>http://www.eatingoutloud.com/2009/03/chinese-braised-spare-ribs-sticky-deliciousness.html#comments</comments>
		<pubDate>Tue, 24 Mar 2009 21:49:43 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: Asian]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spare ribs]]></category>
		<category><![CDATA[spareribs]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=1910</guid>
		<description><![CDATA[The weather is cold and rainy here in Vancouver which makes me crave fatty, rich foods. I&#8217;m trying to cut back on such things and convinced myself that this recipe would be better than some others I was considering. Somehow, smaller pieces of food equate to healthy cooking (I know, I&#8217;m crazy) &#8212; ah well, [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/03/chinese-braised-spare-ribs-sticky-deliciousness.html/feed</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Persian Eggplant Kuku (Kuku-ye bademjan)</title>
		<link>http://www.eatingoutloud.com/2009/03/persian-eggplant-kuku-kuku-ye-bademjan.html</link>
		<comments>http://www.eatingoutloud.com/2009/03/persian-eggplant-kuku-kuku-ye-bademjan.html#comments</comments>
		<pubDate>Wed, 18 Mar 2009 03:01:51 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: Persian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[iranian]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=1868</guid>
		<description><![CDATA[The sun is peeking through the clouds as I look out on Vancouver.  We are finally settled into our cozy condo and am finally feeling somewhat adjusted to our new environment. I&#8217;ve been eager to get back to cooking but am admittedly afraid of the new appliances (I freaked when I realized our stove is [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2009/03/persian-eggplant-kuku-kuku-ye-bademjan.html/feed</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Seasonal Shepherd&#8217;s Pie</title>
		<link>http://www.eatingoutloud.com/2008/11/seasonal-shepherds-pie.html</link>
		<comments>http://www.eatingoutloud.com/2008/11/seasonal-shepherds-pie.html#comments</comments>
		<pubDate>Wed, 19 Nov 2008 16:56:16 +0000</pubDate>
		<dc:creator>Allen Williams</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Regional: English & UK]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[shepherd's pie]]></category>

		<guid isPermaLink="false">http://www.eatingoutloud.com/?p=1850</guid>
		<description><![CDATA[The word &#8216;shepherd&#8216; is one that&#8217;s followed me all of my life. You see, I grew up on a sheep farm that my father affectionately calls the &#8216;Shepherd Shack&#8217;. And although I live on the opposite side of the country from where I was raised &#8230; I currently live on Shepherd Avenue. Ironically, my mother [...]]]></description>
		<wfw:commentRss>http://www.eatingoutloud.com/2008/11/seasonal-shepherds-pie.html/feed</wfw:commentRss>
		<slash:comments>20</slash:comments>
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