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	<title>i.cook(food);</title>
	<link>http://hungry.maloki.net</link>
	<description>throws a NotImplementedException()? We'll see...</description>
	<lastBuildDate>Tue, 17 Nov 2009 06:25:47 +0000</lastBuildDate>
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	<item>
		<title>Breakfast Tacos</title>
		<description><![CDATA[I should try this recipe sometime. Looks really good and easy to do. Also, having a household menu around seems nice. :D 

Because remember, not knowing how to cook, is like not knowing how to fuck.
]]></description>
		<link>http://hungry.maloki.net/2009/11/breakfast-tacos/</link>
			</item>
	<item>
		<title>Storing The Living Cheese</title>
		<description><![CDATA[Yeah, cheese is alive, and you need to let it breathe when storing it.
Usual logic when storing food is to wrap it in plastic. Well, for cheese it&#8217;s different. It&#8217;s best to wrap it in cheese paper. If not, parchment paper or wax paper will do. Then, loosely wrap it in plastic wrap or a [...]]]></description>
		<link>http://hungry.maloki.net/2009/11/storing-the-living-cheese/</link>
			</item>
	<item>
		<title>Bicol Express: Urabang</title>
		<description><![CDATA[A few days ago, my aunt brought home some Bicol Express from, well, Bicol. It was gata-licious and very spicy! I was very much satisfied and loved it unlike the Bicol Express found in restaurants around Manila aren&#8217;t that spicy and as delicious.
I recently learned about &#8220;urabang&#8221; and that&#8217;s what&#8217;s possibly missing or different from [...]]]></description>
		<link>http://hungry.maloki.net/2009/04/bicol-express/</link>
			</item>
	<item>
		<title>Veggie Farfalle</title>
		<description><![CDATA[Here&#8217;s a simple recipe that I got while watching one of my favorite celebrity chefs, Giada De Laurentiis (not sure if it was Everyday Italian or another show). The recipe I&#8217;m posting may not be exactly what was shown as I am writing this from memory with some improvisation (since didn&#8217;t watch the start). This interested me since [...]]]></description>
		<link>http://hungry.maloki.net/2008/12/veggie-farfalle/</link>
			</item>
	<item>
		<title>EVOO</title>
		<description><![CDATA[I just bumped into this mouth watering recipe for Broccoli-Ricotta Pizza at OpenSourceFood and noticed EVOO as one of the base ingredients.
WTF is EVOO?!?
Well, one quick search at DuckDuckGo returned &#8220;Olive Oil&#8221; = Extra Virgin Olive Oil. Doh!
]]></description>
		<link>http://hungry.maloki.net/2008/10/evo/</link>
			</item>
	<item>
		<title>Chili: Turning the heat down (or up)</title>
		<description><![CDATA[To adjust the heat when cooking with chili, all you have to do is to keep or remove the seeds. Why?
The stem end of the pod has most of the glands that produce the capsaicin. The white flesh, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is [...]]]></description>
		<link>http://hungry.maloki.net/2008/09/chili-turning-the-heat-down-or-up/</link>
			</item>
	<item>
		<title>How well is that steak?</title>
		<description><![CDATA[How do you know how well your steak is cooked? Cut it?
Unless you&#8217;re eating it already, DO NOT cut that steak! You&#8217;ll be losing all the precious meat juice in that steak.
How does it feel?
Instead, use this simple method only requiring your hands:

Wait! It seemed perfect but still ended up overcooked! What happened?
Keep in mind [...]]]></description>
		<link>http://hungry.maloki.net/2008/09/how-well-is-that-steak/</link>
			</item>
	<item>
		<title>Your own special sauce</title>
		<description><![CDATA[I was watching Chef Michael Smith&#8217;s show Chef at Home when I heard a useful tip on making your own special sauce.
You only have to remember that there are three key parts and they are:

Base
Seasoning - for taste
Aromatics - for smell

In the show, he used it as a marinade before hitting the grill. He said [...]]]></description>
		<link>http://hungry.maloki.net/2008/09/your-own-special-sauce/</link>
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