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	<title>Culinart Kosher &#187; plate</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>upside-down cake</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/upside-down-cake/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/upside-down-cake/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:27:09 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[batter]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cake batter]]></category>
		<category><![CDATA[cake pan]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[fruit juices]]></category>
		<category><![CDATA[genre]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[pineapple upside down]]></category>
		<category><![CDATA[pineapple upside down cake]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[process]]></category>
		<category><![CDATA[sugar]]></category>

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		<description><![CDATA[Of this genre, the most popular is undoubtedly the traditional pineapple upside-down cake. Any fruit can be used, however, and this dessert is made by covering the bottom of a cake pan with butter and sugar topped with decoratively arranged fruit, then cake batter. During the baking process, the sugar, butter and fruit juices combine [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>unmold</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/unmold/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/unmold/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:27:08 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[container]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[process]]></category>
		<category><![CDATA[unmold]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/unmold/</guid>
		<description><![CDATA[To remove molded food from the container (usually a decorative mold) in which it was made. The process generally requires inverting the container over a serving plate.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tarte Tatin</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tarte-tatin/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tarte-tatin/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:25:03 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[apple]]></category>
		<category><![CDATA[apple tart]]></category>
		<category><![CDATA[apples]]></category>
		<category><![CDATA[baking dish]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[call]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[des]]></category>
		<category><![CDATA[dessert tarte]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[loire valley]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pastry crust]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[tarte]]></category>
		<category><![CDATA[Tatin]]></category>
		<category><![CDATA[unmarried women]]></category>
		<category><![CDATA[upside down]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tarte-tatin/</guid>
		<description><![CDATA[A famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate. The tart was created by [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>summer pudding</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/summer-pudding/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/summer-pudding/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:23:59 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[berries]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cold dessert]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[red currants]]></category>
		<category><![CDATA[refrigerator]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[summer pudding]]></category>
		<category><![CDATA[whipped cream]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/summer-pudding/</guid>
		<description><![CDATA[This classic English dessert consists of sweetened fresh berries and often red currants that are briefly cooked, then cooled before being placed in a bread-lined casserole dish. The fruit is topped with additional slices of bread, covered with a plate and weighted overnight in the refrigerator. The cold dessert is unmolded and served with whipped [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>pastrami</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pastrami/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pastrami/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:57 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[allspice]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[brisket]]></category>
		<category><![CDATA[chunks]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[cloves]]></category>
		<category><![CDATA[Coriander]]></category>
		<category><![CDATA[coriander seeds]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[rye bread]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[surface]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pastrami/</guid>
		<description><![CDATA[A highly seasoned beef made from a cut of plate, brisket or round. After the fat is trimmed, the meat&#8217;s surface is rubbed with salt and a seasoning paste that can include garlic, ground peppercorns, cinnamon, red pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and cooked. Pastrami can be served hot [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>pommes Anna</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pommes-anna/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pommes-anna/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:55 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[buttery]]></category>
		<category><![CDATA[cut]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[foil]]></category>
		<category><![CDATA[Layers]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pie plate]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[pommes anna]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[potato pie]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[salt and pepper]]></category>
		<category><![CDATA[shallow dish]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pommes-anna/</guid>
		<description><![CDATA[Translated as &#8220;Anna potatoes,&#8221; this classic French dish is a simple preparation of thinly sliced potatoes baked in a shallow dish or pie plate. Layers of potatoes are buttered and sprinkled with salt and pepper. The dish is then tightly covered with foil and the top weighted. After baking, the dish is inverted onto a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>nutmeg grater; nutmeg grinder</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/nutmeg-grater-nutmeg-grinder/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/nutmeg-grater-nutmeg-grinder/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:13:10 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cavity]]></category>
		<category><![CDATA[coarse powder]]></category>
		<category><![CDATA[downward pressure]]></category>
		<category><![CDATA[grating]]></category>
		<category><![CDATA[nutmeg grater]]></category>
		<category><![CDATA[nutmeg seed]]></category>
		<category><![CDATA[nutmegs]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pepper grinder]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[post]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[pressure]]></category>
		<category><![CDATA[rasp]]></category>
		<category><![CDATA[Seed]]></category>
		<category><![CDATA[small tools]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[surface]]></category>
		<category><![CDATA[unit]]></category>
		<category><![CDATA[whole nutmeg]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/nutmeg-grater-nutmeg-grinder/</guid>
		<description><![CDATA[Small tools used to turn the whole nutmeg seed into a coarse powder. A nutmeg grater has a fine-rasp, slightly curved surface. The grating is accomplished by rubbing the nutmeg across the grater&#8217;s surface. Many graters store the whole nutmegs in containers attached to the bottom or back of the unit. A nutmeg grinder resembles [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>mac&#233;doine</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/macdoine/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/macdoine/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:09:35 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cold]]></category>
		<category><![CDATA[course]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[flamb]]></category>
		<category><![CDATA[fresh fruits]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[liqueur]]></category>
		<category><![CDATA[mac]]></category>
		<category><![CDATA[melted butter]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[sugar syrup]]></category>
		<category><![CDATA[syrup]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/macdoine/</guid>
		<description><![CDATA[A dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of sugar syrup and liqueur. A fruit mac&#233;doine is served for dessert, either cold or flamb&#233;ed. For a savory mac&#233;doine, each vegetable is [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>gravy boat</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/gravy-boat/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/gravy-boat/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:04:48 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[boat]]></category>
		<category><![CDATA[Gravy]]></category>
		<category><![CDATA[gravy boat]]></category>
		<category><![CDATA[Ladle]]></category>
		<category><![CDATA[pitcher]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[sauce boat]]></category>
		<category><![CDATA[Sauces]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/gravy-boat/</guid>
		<description><![CDATA[An elongated, boat-shaped pitcher used to serve gravy. A gravy boat usually sits on a matching plate, which is used to catch gravy drips. Sometimes the plate is permanently attached to the pitcher. A matching ladle often accompanies a gravy boat. Also called sauce boat.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Emmentaler cheese; Emmental; Emmenthaler</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/emmentaler-cheese-emmental-emmenthaler/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/emmentaler-cheese-emmental-emmenthaler/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:00:47 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[apr]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheese plate]]></category>
		<category><![CDATA[cow]]></category>
		<category><![CDATA[egrave]]></category>
		<category><![CDATA[Emmental]]></category>
		<category><![CDATA[Emmentaler]]></category>
		<category><![CDATA[emmenthaler]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[giant wheels]]></category>
		<category><![CDATA[light gold]]></category>
		<category><![CDATA[marble size]]></category>
		<category><![CDATA[milk cheese]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[size holes]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[sweet mellow flavor]]></category>
		<category><![CDATA[use]]></category>
		<category><![CDATA[valley]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/emmentaler-cheese-emmental-emmenthaler/</guid>
		<description><![CDATA[Switzerland&#8217;s oldest and most important cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor that makes it perfect for almost any use &#8212; from snacks to an apr&#232;s-dinner fruit-and-cheese plate. This cow&#8217;s-milk cheese is light gold in color, with marble-size holes and a natural light brown rind. It was named for Switzerland&#8217;s Emmental valley and is [...]]]></description>
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