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	<title>Culinart Kosher &#187; salmon</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>whitefish</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/whitefish/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/whitefish/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:36 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[caviar]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[firm]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[flesh]]></category>
		<category><![CDATA[Found]]></category>
		<category><![CDATA[Fresh]]></category>
		<category><![CDATA[member]]></category>
		<category><![CDATA[north america]]></category>
		<category><![CDATA[roe]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon family]]></category>
		<category><![CDATA[streams]]></category>
		<category><![CDATA[whitefish]]></category>

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		<description><![CDATA[Found in lakes and streams throughout North America, the whitefish is a member of the salmon family. Its high-fat, mild-flavored flesh is firm and white. Fresh whitefish can be found year-round and are generally marketed whole (from 2 to 6 pounds) or in fillets. They&#8217;re also available frozen and smoked. Whitefish can be poached, baked, [...]]]></description>
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		<title>Persian melon</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/persian-melon/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/persian-melon/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:13:18 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Avoid]]></category>
		<category><![CDATA[cantaloupe]]></category>
		<category><![CDATA[colored flesh]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[Green]]></category>
		<category><![CDATA[half]]></category>
		<category><![CDATA[muskmelon]]></category>
		<category><![CDATA[October]]></category>
		<category><![CDATA[peak]]></category>
		<category><![CDATA[Persian]]></category>
		<category><![CDATA[persian melon]]></category>
		<category><![CDATA[refrigerator]]></category>
		<category><![CDATA[rind]]></category>
		<category><![CDATA[ripe melons]]></category>
		<category><![CDATA[room temperature]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[store]]></category>
		<category><![CDATA[sweet flavor]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/persian-melon/</guid>
		<description><![CDATA[A large green muskmelon with a delicate netting on the rind and a rich salmon-colored flesh. Persian melons weigh around 5 pounds (larger than a cantaloupe) and have a delicious, sweet flavor. They&#8217;re available from July through October, with a peak in the late summer. Choose Persian melons that are heavy for their size; the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>coulibiac</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/coulibiac/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/coulibiac/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:57:17 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[adaptation]]></category>
		<category><![CDATA[Brioche]]></category>
		<category><![CDATA[Coulibiacs]]></category>
		<category><![CDATA[course]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[envelope]]></category>
		<category><![CDATA[french adaptation]]></category>
		<category><![CDATA[hard cooked eggs]]></category>
		<category><![CDATA[kulebiaka]]></category>
		<category><![CDATA[melange]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[shape]]></category>

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		<description><![CDATA[This French adaptation of the Russian original (kulebiaka ) consists of a creamy melange of fresh salmon, rice, hard-cooked eggs, mushrooms, shallots and dill enclosed in a hot pastry envelope. The pastry is usually made with brioche dough. Coulibiacs can be large or small but are classically oval in shape. They can be served as [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>char; charr</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/char-charr/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/char-charr/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:54:34 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[char]]></category>
		<category><![CDATA[dolly varden]]></category>
		<category><![CDATA[dolly varden trout]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish farms]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[flesh]]></category>
		<category><![CDATA[genus salvelinus]]></category>
		<category><![CDATA[icy]]></category>
		<category><![CDATA[lake]]></category>
		<category><![CDATA[lake trout]]></category>
		<category><![CDATA[Mackinaw]]></category>
		<category><![CDATA[mackinaw trout]]></category>
		<category><![CDATA[pink flesh]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[Salvelinus]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[trout]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/char-charr/</guid>
		<description><![CDATA[A fish belonging to the genus Salvelinus and related to both the trout and salmon. The Dolly Varden trout and the Mackinaw trout (or lake trout ) are actually members of the char family. Char live in the icy waters (both fresh and marine) of North America and Europe. The arctic char, which has become [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>calcium</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/calcium/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/calcium/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:53:06 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[broccoli]]></category>
		<category><![CDATA[building]]></category>
		<category><![CDATA[calcium]]></category>
		<category><![CDATA[canned salmon]]></category>
		<category><![CDATA[contraction]]></category>
		<category><![CDATA[dairy products]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[leafy green vegetables]]></category>
		<category><![CDATA[mineral]]></category>
		<category><![CDATA[muscle]]></category>
		<category><![CDATA[muscle contraction]]></category>
		<category><![CDATA[rhubarb]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sardines]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[turnip]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/calcium/</guid>
		<description><![CDATA[A mineral essential in building and maintaining bones and teeth, as well as in providing efficient muscle contraction and blood clotting. Calcium is found in dairy products, leafy green vegetables (such as spinach, turnip greens and broccoli), sardines and canned salmon with bones and rhubarb.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>blanc de noirs</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/blanc-de-noirs/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/blanc-de-noirs/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:50:46 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[apricot]]></category>
		<category><![CDATA[blanc de blancs]]></category>
		<category><![CDATA[cabernet sauvignon]]></category>
		<category><![CDATA[champagnes]]></category>
		<category><![CDATA[color]]></category>
		<category><![CDATA[hue]]></category>
		<category><![CDATA[noir]]></category>
		<category><![CDATA[phrase]]></category>
		<category><![CDATA[pinot]]></category>
		<category><![CDATA[pinot noir grapes]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sauvignon]]></category>
		<category><![CDATA[sparkling wines]]></category>
		<category><![CDATA[term]]></category>
		<category><![CDATA[white wine]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[zinfandel]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/blanc-de-noirs/</guid>
		<description><![CDATA[The French term meaning &#8220;white wine from red grapes.&#8221; This phrase is used for champagnes and other sparkling wines that are made entirely from pinot noir grapes. Occasionally the term blanc de noirs refers to still (nonsparkling) wines made from cabernet sauvignon, Pinot Noir or zinfandel. The color of blanc de noirs wines varies in [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/blanc-de-noirs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gravlax</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/gravlax/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/gravlax/#comments</comments>
		<pubDate>Wed, 06 Jul 2011 11:47:53 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[alt]]></category>
		<category><![CDATA[Gravlax]]></category>
		<category><![CDATA[GravloxCured]]></category>
		<category><![CDATA[raw salmon]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/gravlax/</guid>
		<description><![CDATA[alt spellings: GravloxCured raw salmon.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Caviar</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/caviar/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/caviar/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 23:01:27 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[caviar]]></category>
		<category><![CDATA[roe]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[substitute]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/caviar/</guid>
		<description><![CDATA[the salted roe of sturgeon. Red caviar is the salted roe of salmon, and considered a less desirable substitute.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/caviar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Croquette or Burger? Neither.</title>
		<link>http://cooking.marcgottlieb.com/2010/03/croquette-or-burger/</link>
		<comments>http://cooking.marcgottlieb.com/2010/03/croquette-or-burger/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 18:56:13 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[bread crumbs]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[celery root]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[croquette]]></category>
		<category><![CDATA[dessert dish]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[french name]]></category>
		<category><![CDATA[pan fried]]></category>
		<category><![CDATA[patty]]></category>
		<category><![CDATA[poultry vegetables]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon burgers]]></category>
		<category><![CDATA[Salmon Mousse]]></category>
		<category><![CDATA[savory dishes]]></category>
		<category><![CDATA[shlep]]></category>
		<category><![CDATA[something]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=332</guid>
		<description><![CDATA[I made the kids my mother&#8217;s recipe for salmon croquettes yesterday afternoon. Well, I thought I was making it for the kids. Turns out, only one likes them, but it was apparently enough for my mother to shlep two cans (that&#8217;s right, cans) of salmon from the States. While I was making them, I said [...]]]></description>
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