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	<title>Fork Fingers Chopsticks &#187; Green Chile</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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		<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>
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		<slash:comments>11</slash:comments>
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		<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[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Green Chile]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></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>
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		<slash:comments>10</slash:comments>
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		<item>
		<title>Green Chile: Roasted Chile In Cream &#8211; Rajas Con Crema</title>
		<link>http://forkfingerschopsticks.com/green-chile-roasted-chile-in-cream-rajas-con-crema/</link>
		<comments>http://forkfingerschopsticks.com/green-chile-roasted-chile-in-cream-rajas-con-crema/#comments</comments>
		<pubDate>Fri, 30 Oct 2009 19:41:17 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[Green Chile]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=544</guid>
		<description><![CDATA[This recipe is for all you cream sauce lovers. Rajas con crema is a winner - smoky, spicy chiles rounded by a simple rich cream sauce. And, it’s super easy to make, especially if you cheat and get your chiles pre-roasted.]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Green Chile: Green Pozole</title>
		<link>http://forkfingerschopsticks.com/green-chile-green-pozole/</link>
		<comments>http://forkfingerschopsticks.com/green-chile-green-pozole/#comments</comments>
		<pubDate>Mon, 26 Oct 2009 03:56:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Chile]]></category>
		<category><![CDATA[Green Chile]]></category>
		<category><![CDATA[Hominy]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[posole]]></category>
		<category><![CDATA[posolli]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=487</guid>
		<description><![CDATA[For the past several years, I&#8217;ve had cooking a good pot of pozole on my list of things to do. If you’ve never had it, you’re missing out. Pozole, also spelled posole or posolli, is a hearty Mexican soup that’s typically made with pork, hominy and chiles, and traditionally eaten around Christmas, although nowadays more [...]]]></description>
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		<slash:comments>6</slash:comments>
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