<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Fork Fingers Chopsticks &#187; Main</title>
	<atom:link href="http://forkfingerschopsticks.com/category/by-type/main/feed/" rel="self" type="application/rss+xml" />
	<link>http://forkfingerschopsticks.com</link>
	<description>Cooking and eating, one ingredient at a time</description>
	<lastBuildDate>Fri, 30 Jul 2010 16:21:51 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>Parsley:  Sun-dried Tomato Quinoa Tabbouleh</title>
		<link>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/</link>
		<comments>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 23:56:44 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[tabbouleh]]></category>
		<category><![CDATA[tabouleh]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2402</guid>
		<description><![CDATA[Parsley is one of my favorite herbs – I’ve got Mexican roots so nothing tops cilantro. Growing up, like many of you, the only time I remember parsley on my plate was as a garnish. But, decades ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.  I grow both curly and flat parsley and prefer the curly version for tabbouleh.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Cornmeal: How to Make Home-made Polenta Chub Rolls</title>
		<link>http://forkfingerschopsticks.com/cornmeal-how-to-make-home-made-polenta-chub-rolls/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-how-to-make-home-made-polenta-chub-rolls/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 15:02:10 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[chub]]></category>
		<category><![CDATA[cornmeal]]></category>
		<category><![CDATA[Polenta]]></category>
		<category><![CDATA[polenta roll]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2333</guid>
		<description><![CDATA[In this post, a “chub” is not me in my bikini (no need to see those pics). Nor is it a fish. It refers to the tube, roll or log of ready-made polenta sitting on store shelves and maybe even in your cupboard? Most people like chubs for their convenience – slice it and reheat. But, the taste of that pre-packaged polenta is closer to a log than what you get when you make it from scratch. It's easy. . . . ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/cornmeal-how-to-make-home-made-polenta-chub-rolls/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Cornmeal:  Shrimp and Bacon Grits</title>
		<link>http://forkfingerschopsticks.com/cornmeal-shrimp-and-bacon-grits/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-shrimp-and-bacon-grits/#comments</comments>
		<pubDate>Thu, 03 Jun 2010 16:03:47 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Green Chile]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Bill Neal]]></category>
		<category><![CDATA[cornmeal]]></category>
		<category><![CDATA[Crook's Corner]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[shrimp and grits]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2261</guid>
		<description><![CDATA[A few of you have said “grits” (the name) is off-putting. True, it’s a little rough and abrupt. It doesn’t roll fluidly off the tongue. But, I like it. Just like I dig accents–Southern accent included. When I lived in Texas, I couldn’t resist picking up a little twang and using “y’all” and “fixin’s” in my vernacular. It was signature to the South, just like grits. . . . To no surprise, shrimp and grits is also rooted there. . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/cornmeal-shrimp-and-bacon-grits/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Cornmeal:  Green Chile Cheese Grits</title>
		<link>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/#comments</comments>
		<pubDate>Fri, 28 May 2010 19:44:36 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[grits polenta difference]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2249</guid>
		<description><![CDATA[Do you call ground dried corn "grits" or "polenta?"  You’d be right if you said either one. Yes, polenta, the haute cuisine of the last two decades, is equivalent to good ol’ grits. If you’re scratching your head, it’s completely understandable. The labeling is inconsistent and I suspect regional – in the South, I’d reckon you’d find “grits” on store shelves but in northern Italy, you’d see “polenta” . . . .  
]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Rice:  Puerto Rican Rice with Chicken &#8211; Arroz con Pollo</title>
		<link>http://forkfingerschopsticks.com/rice-puerto-rican-rice-with-chicken-arroz-con-pollo/</link>
		<comments>http://forkfingerschopsticks.com/rice-puerto-rican-rice-with-chicken-arroz-con-pollo/#comments</comments>
		<pubDate>Fri, 16 Apr 2010 20:19:27 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Puerto Rican]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[achiote]]></category>
		<category><![CDATA[adobo]]></category>
		<category><![CDATA[Andalusia]]></category>
		<category><![CDATA[arroz rojo]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[pegao]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sofrito]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2119</guid>
		<description><![CDATA[A couple of months ago my amiga Kitty and I spent an afternoon cooking. She offered to show me how to make Puerto Rican arroz con pollo, rice with chicken. I happily assumed the role of sous chef – peeling heads of garlic, chopping veggies, and stirring this and that. Meanwhile, Nivia was my window into the cultural and personal nuances of a Puerto Rican cookery.

For starters, Puerto Rican cuisine employs a spectrum of cooking techniques and ingredients that reflect the island’s diverse inhabitants: the Caribbean native Tainos, Africans, Spanish, and other Europeans. . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/rice-puerto-rican-rice-with-chicken-arroz-con-pollo/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Rice:  Mexican Rice &#8211; Arroz a la Mexicana</title>
		<link>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/</link>
		<comments>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/#comments</comments>
		<pubDate>Fri, 19 Mar 2010 03:27:05 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[arroz a la mexicana]]></category>
		<category><![CDATA[arroz rojo]]></category>
		<category><![CDATA[best]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[pilaf]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spanish rice]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1910</guid>
		<description><![CDATA[Mexican rice, also called arroz a la Mexicana or arroz rojo,  is a requisite when it comes to Mexican food. In the States, it is a standard side served along with beans. In Mexico, it is one of the most popular sopas secas (dry soups), in a multi-course meal, typically served before the main course. In case you’re confused, Mexican rice is different than Spanish rice . . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Rice:  Five Spice Brown Fried Rice</title>
		<link>http://forkfingerschopsticks.com/rice-five-spice-brown-fried-rice/</link>
		<comments>http://forkfingerschopsticks.com/rice-five-spice-brown-fried-rice/#comments</comments>
		<pubDate>Fri, 12 Mar 2010 04:31:11 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish/Seafood]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[budget]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[garden]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shrimp fried rice]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1862</guid>
		<description><![CDATA[It’s ironic but my favorite five spice mix has six ingredients:  Chinese cinnamon, Chinese #1 ginger, star anise, ground fennel, cloves and black pepper. A quick search online indicates that it’s not all that uncommon and there are mixes aptly named “seven spice.” 

Supposedly, it’s not so much the number of spices used that’s of import but encompassing all five flavors - sweet, sour, bitter, pungent and salty. . . . ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/rice-five-spice-brown-fried-rice/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
