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<channel>
	<title>Michael Ruhlman &#187; Uncategorized</title>
	<atom:link href="http://ruhlman.com/uncategorized/feed" rel="self" type="application/rss+xml" />
	<link>http://ruhlman.com</link>
	<description>Translating the Chef&#039;s Craft for Every Kitchen</description>
	<lastBuildDate>Thu, 29 Jul 2010 12:59:03 +0000</lastBuildDate>
	
	<language>en</language>
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			<item>
		<title>Goodbye, Harvey Pekar</title>
		<link>http://ruhlman.com/2010/07/goodbye-harvey-pekar.html</link>
		<comments>http://ruhlman.com/2010/07/goodbye-harvey-pekar.html#comments</comments>
		<pubDate>Tue, 13 Jul 2010 15:52:38 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=5102</guid>
		<description><![CDATA[Photo by Lonnie Timmons III, The Plain Dealer

Cleveland Lost a great literary artist and story-teller yesterday when American Splendor author Harvey Pekar died at age 70.

The Cleveland Plain Dealer devoted much of Page 1 to the news.  William Grimes wrote a worthy obituary in The New York Times.

And while the appreciations are beginning to flow, [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/07/goodbye-harvey-pekar.html/feed</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>How To Truss a Chicken</title>
		<link>http://ruhlman.com/2010/07/how-to-truss-a-chicken.html</link>
		<comments>http://ruhlman.com/2010/07/how-to-truss-a-chicken.html#comments</comments>
		<pubDate>Thu, 08 Jul 2010 18:22:57 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[how to truss a chicken]]></category>
		<category><![CDATA[trussing chicken]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=5078</guid>
		<description><![CDATA[
I've long wanted to post a chicken trussing video because there are so many silly videos out there that make it seem incredibly complicated.  Of the many good ways of trussing a chicken, Brian's method here is solid and simple.  Brian of course is the co-author of Charcuterie and chef/owner of Forest and Cinco Lagos [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/07/how-to-truss-a-chicken.html/feed</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Quick Deviled Eggs</title>
		<link>http://ruhlman.com/2010/06/quick-deviled-eggs.html</link>
		<comments>http://ruhlman.com/2010/06/quick-deviled-eggs.html#comments</comments>
		<pubDate>Wed, 30 Jun 2010 17:10:41 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=5022</guid>
		<description><![CDATA[

So Joe and I got to playing with the video camera early this spring, just to have some fun. (Please excuse awkward editing moment.) Also, it's a bit on the longish side (6:30) so if you want to cut to the chase, the point of this thing happens between 2:30 and 3:10 minutes.

I love deviled [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/06/quick-deviled-eggs.html/feed</wfw:commentRss>
		<slash:comments>62</slash:comments>
		</item>
		<item>
		<title>Father&#8217;s Day</title>
		<link>http://ruhlman.com/2010/06/to-fathers-without-fathers.html</link>
		<comments>http://ruhlman.com/2010/06/to-fathers-without-fathers.html#comments</comments>
		<pubDate>Sun, 20 Jun 2010 05:01:12 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Rip Ruhlman]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=4981</guid>
		<description><![CDATA[

As Christopher Buckley writes in his extraordinary memoir, Losing Mum and Pup, this indeed is the happiest story there is, that I know at least:

The grandfather dies.  The father dies.  The son dies.

I'm midway through this story and pray it continues as told.  I miss my dad more than words can say.  I am lucky [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/06/to-fathers-without-fathers.html/feed</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Charcuterie at Home: Beef Jerky</title>
		<link>http://ruhlman.com/2010/06/charcuterie-at-home-beef-jerky-2.html</link>
		<comments>http://ruhlman.com/2010/06/charcuterie-at-home-beef-jerky-2.html#comments</comments>
		<pubDate>Tue, 01 Jun 2010 12:46:22 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=4847</guid>
		<description><![CDATA[
 [This will be the last of my archival posts as I get my notes together from the Italy trip and try to catch up on 5000 emails I ignored while traveling the hillsides of Tuscany and the flatlands of Emilia-Romagna.  I chose this one because I recently made some compulsively good jerky using a [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/06/charcuterie-at-home-beef-jerky-2.html/feed</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Homemade Ravioli</title>
		<link>http://ruhlman.com/2010/05/homemade-ravioli.html</link>
		<comments>http://ruhlman.com/2010/05/homemade-ravioli.html#comments</comments>
		<pubDate>Thu, 27 May 2010 14:24:27 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=4840</guid>
		<description><![CDATA[

Photo by Donna Ruhlman

Summer is flying by too quickly and I've been buried in all the good  things--work and family and friends and food.  Ma was here and I showed  her the Iron Chef show with Symon v. Bloomfield and she was so enamoured  of Symon's idea of putting a yolk inside [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/05/homemade-ravioli.html/feed</wfw:commentRss>
		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Homemade Pizza</title>
		<link>http://ruhlman.com/2010/05/homemade-pizza-2.html</link>
		<comments>http://ruhlman.com/2010/05/homemade-pizza-2.html#comments</comments>
		<pubDate>Mon, 17 May 2010 14:17:39 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[homemade pizza]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=4836</guid>
		<description><![CDATA[

[I'm taking a blogging break until 5/31, so am putting up favorite food posts from the archives in the interim]

Can we call this national  make-pizza-at-home week?  That would make me really happy.  Why?   Because pizza at home is so good, so easy, and so so affordable.  But  what I want to focus [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/05/homemade-pizza-2.html/feed</wfw:commentRss>
		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Server Issues Resolved</title>
		<link>http://ruhlman.com/2010/04/server-issues-resolved.html</link>
		<comments>http://ruhlman.com/2010/04/server-issues-resolved.html#comments</comments>
		<pubDate>Thu, 08 Apr 2010 01:20:16 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=4627</guid>
		<description><![CDATA[Due to the recent OpenSky press (NYTimes bits blog, techcrunch.com, USAToday), this site got a surge of traffic that forced my inhospitable host to shut it down last night. Can't tell you how frustrating that is.  We've gone ahead and moved it to a dedicated server so this should never be an issue again (permalink [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/04/server-issues-resolved.html/feed</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>How To Make Ceviche:Red Snapper Ceviche with Red Onion and Jalapeno</title>
		<link>http://ruhlman.com/2010/03/how-to-make-cevichered-snapper-ceviche-with-red-onion-and-jalapeno.html</link>
		<comments>http://ruhlman.com/2010/03/how-to-make-cevichered-snapper-ceviche-with-red-onion-and-jalapeno.html#comments</comments>
		<pubDate>Wed, 31 Mar 2010 13:23:07 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=4570</guid>
		<description><![CDATA[Red Snapper Ceviche with Red Onion and Jalapeno, photo by Donna

I go back and forth about how much to stress ease in the kitchen.  This is so easy!  This is so fast!  You'll never believe it! No excuse not to cook it yourself it's so fast and easy! And the exact opposite: Forget about ease, [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/03/how-to-make-cevichered-snapper-ceviche-with-red-onion-and-jalapeno.html/feed</wfw:commentRss>
		<slash:comments>76</slash:comments>
		</item>
		<item>
		<title>New Site Design!</title>
		<link>http://ruhlman.com/2010/02/new-site-design-2.html</link>
		<comments>http://ruhlman.com/2010/02/new-site-design-2.html#comments</comments>
		<pubDate>Sun, 21 Feb 2010 18:15:28 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=4239</guid>
		<description><![CDATA[Photo by Donna

The bright colors and bright minds I found in Ixtapa convinced me that I needed to brighten and clean up my blog.  The grays and and boxes were heavy and that combined with this winter that's already too long, made me hunger for a lot of clean white space.  So I asked my [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/02/new-site-design-2.html/feed</wfw:commentRss>
		<slash:comments>140</slash:comments>
		</item>
		<item>
		<title>Anthony Bourdain: No Reservations In the Hudson Valley</title>
		<link>http://ruhlman.com/2010/02/anthony-bourdain-no-reservations-in-the-hudson-valley.html</link>
		<comments>http://ruhlman.com/2010/02/anthony-bourdain-no-reservations-in-the-hudson-valley.html#comments</comments>
		<pubDate>Tue, 09 Feb 2010 01:57:55 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=4093</guid>
		<description><![CDATA[

Photo by Keith Farris/CIA

Tonight at 10 pm eastern, Travel Channel.

I haven't seen any of the footage from this and so am a little nervous about what was going on with the High Tea and that little boat ride. Original post here.

All comments welcome.]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/02/anthony-bourdain-no-reservations-in-the-hudson-valley.html/feed</wfw:commentRss>
		<slash:comments>57</slash:comments>
		</item>
		<item>
		<title>Food Blogger Camp</title>
		<link>http://ruhlman.com/2010/01/food-blogger-camp.html</link>
		<comments>http://ruhlman.com/2010/01/food-blogger-camp.html#comments</comments>
		<pubDate>Tue, 19 Jan 2010 15:22:24 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=3724</guid>
		<description><![CDATA[All photos by Donna

If you’d have told me four years ago that I’d be tweeting from a beach in Mexico, while at a blogger camp, discussing social media, SLRs and SEOs, twaudio and animoto, I’d have looked at you as if you were flapping your arms and hopping on one leg.

I wouldn’t have been able [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/01/food-blogger-camp.html/feed</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Wishing You Good Fortune with Spring Rolls</title>
		<link>http://ruhlman.com/2010/01/wishing-you-good-fortune-with-spring-rolls.html</link>
		<comments>http://ruhlman.com/2010/01/wishing-you-good-fortune-with-spring-rolls.html#comments</comments>
		<pubDate>Sat, 16 Jan 2010 17:44:21 +0000</pubDate>
		<dc:creator>mpardus</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=3711</guid>
		<description><![CDATA[

This will be my last post before MR get's back home, but it's been a lot of fun and certainly won't be the last time, so let me know what you'd like to see in the future.

I'll try to answer any dangling questions left from the week and am leaving you with a weekend project. [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/01/wishing-you-good-fortune-with-spring-rolls.html/feed</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>In the Kitchen with Chef Pardus</title>
		<link>http://ruhlman.com/2010/01/in-the-kitchen-with-chef-pardus.html</link>
		<comments>http://ruhlman.com/2010/01/in-the-kitchen-with-chef-pardus.html#comments</comments>
		<pubDate>Sun, 10 Jan 2010 17:00:57 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=3650</guid>
		<description><![CDATA[

I'm taking a break from the blog this week but my friend Michael Pardus, the chef I wrote about in The Making of a Chef, the guy who called me a wuss and set into motion what would become a dualcareer of cooking and writing (some people learn to cook out of love, I did [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/01/in-the-kitchen-with-chef-pardus.html/feed</wfw:commentRss>
		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>America: Too Stupid To Cook</title>
		<link>http://ruhlman.com/2010/01/america-too-stupid-to-cook.html</link>
		<comments>http://ruhlman.com/2010/01/america-too-stupid-to-cook.html#comments</comments>
		<pubDate>Mon, 04 Jan 2010 15:00:46 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Rant]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=3618</guid>
		<description><![CDATA[Photo by Donna

When she said it to me, it rang in my head clear as a bell.  I’ve repeated it a hundred times.  I was talking with Carol Blymire last spring about Ratio, and how to promote it.  I was biting my knuckles over this, terrified no one would understand it or even care—it used [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/01/america-too-stupid-to-cook.html/feed</wfw:commentRss>
		<slash:comments>237</slash:comments>
		</item>
		<item>
		<title>Merry Christmas and Happy Holidays To All</title>
		<link>http://ruhlman.com/2009/12/merry-christmas-and-happy-holidays-to-all.html</link>
		<comments>http://ruhlman.com/2009/12/merry-christmas-and-happy-holidays-to-all.html#comments</comments>
		<pubDate>Fri, 25 Dec 2009 21:35:00 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=3522</guid>
		<description><![CDATA[
 Photo by Donna

 
Linus said it simply enough: "Peace and good will toward men.  That's what Christmas is all about Charlie Brown."  Regardless of faith, race, sex. Peace and good will to all men and women.

And holiday cheer!  I've written about aged eggnog (that's it above, last year's shot; sorry, didn't want to make [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2009/12/merry-christmas-and-happy-holidays-to-all.html/feed</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Most Exciting Cookbook of 2009</title>
		<link>http://ruhlman.com/2009/12/most-exciting-cookbook-of-2009.html</link>
		<comments>http://ruhlman.com/2009/12/most-exciting-cookbook-of-2009.html#comments</comments>
		<pubDate>Mon, 14 Dec 2009 15:52:35 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=3439</guid>
		<description><![CDATA[

The most exciting cookbook of the season, to me, is without question, Momofuku, by David Chang and Peter Meehan.   Momofuku combines great cooking and restaurant kitchen photography in the journalistic style I love, recipes and techniques I was eager to learn about (steamed buns, spicy fried chicken), and an intense, passionate narrative by Meehan that [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2009/12/most-exciting-cookbook-of-2009.html/feed</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Happy Thanksgiving!Grateful for good food and good cooks</title>
		<link>http://ruhlman.com/2009/11/3288.html</link>
		<comments>http://ruhlman.com/2009/11/3288.html#comments</comments>
		<pubDate>Thu, 26 Nov 2009 15:00:10 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Memories]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.saremo.com/?p=3288</guid>
		<description><![CDATA[

I'll never forget the way the words rang in my head, what, four or five years ago, Judy Rodgers, chef of Zuni Cafe in SF: why is this the beginning of the eating season, she asked, why isn't this a holiday about cherishing our food, about saving it, about putting it up before winter so [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2009/11/3288.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Donna&#8217;s Calendar (and an announcement)</title>
		<link>http://ruhlman.com/2009/11/donnas-calendar-and-an-announcement.html</link>
		<comments>http://ruhlman.com/2009/11/donnas-calendar-and-an-announcement.html#comments</comments>
		<pubDate>Wed, 18 Nov 2009 15:00:30 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Photo Info]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://blog.saremo.com/?p=3258</guid>
		<description><![CDATA[

I got really lucky when I fell in love with Donna in the wee hours of the new year 1988 Mary Frances's kitchen in Palm Beach.  She'd been shooting that night, and would continue shooting, but little did she know that 21 years later, she'd be photographing food for me.  Thanks to this blog and [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2009/11/donnas-calendar-and-an-announcement.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How To Make Pretzels</title>
		<link>http://ruhlman.com/2009/11/how-to-make-pretzels.html</link>
		<comments>http://ruhlman.com/2009/11/how-to-make-pretzels.html#comments</comments>
		<pubDate>Mon, 16 Nov 2009 23:51:24 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://ruhlman.com/newblog/?p=3071</guid>
		<description><![CDATA[
Pretzels
Photo by Donna
My obsession with pretzels began with olives and the lye, but I was only moved to actually figure pretzels out after a comically disastrous demo at the Fabulous Food Show on Saturday.&#160; (Before the demo, hanging out with Symon and Jonathan Sawyer, I mentioned my demo and said, &#34;It's a no brainer, it's [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2009/11/how-to-make-pretzels.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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