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	<title>Fork It Over</title>
	<link>http://forkitover.wordpress.com</link>
	<description>We load up on oat bran in the morning so we'll live forever.  Then we spend the rest of the day living like there's no tomorrow.  ~Lee Iacocca</description>
	<lastBuildDate>Sun, 06 Sep 2009 18:39:03 +0000</lastBuildDate>
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		<title>Great Wines Under $25</title>
		<description><![CDATA[I often get recommendations from friends and family as to which are my "favorite" wines. The answer is that it depends on what I'm in the mood for and what I'm going to drink. And it also depends on the occasion. I'm not going to open up a $60 bottle of wine for a weekday meal night. But here are my personal favorites for under $25. Please add your favorites in the comment section!<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=304&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/09/06/great-wines-under-25/</link>
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		<title>The Real Mendoza</title>
		<description><![CDATA[While browsing through my Twitter feed, I came across this article in the San Francisco Chronicle on Mendoza, the primary wine region in Argentina. Like many foreign visitors, reporter David Armstrong portrays the region as the Southern Hemisphere&#8217;s Napa or Sonoma: beautiful wineries flanked by fruitful vineyards, with nearly no mention of what ails this [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=302&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/07/31/the-real-mendoza/</link>
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		<title>I got the blues (bleu cheese, that is)</title>
		<description><![CDATA[I had the chance to pick up some fabulous blue cheeses yesterday from Taste Artisan Cheese &#38; Gourmet Shop in Hillcrest &#8212; what a treat! George Palmer of Taste helped me select these two cheeses to end a very special meal (C&#8217;s birthday dinner).
The Cashel Blue is a beautiful tangy, creamy cheese from Ireland and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=299&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/06/03/i-got-the-blues-bleu-cheese-that-is/</link>
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		<title>Ensalada de Nopalitos (Cactus Leaf Salad)</title>
		<description><![CDATA[This is one of my favorite dishes from Mexican cuisine. If the cactus leaves in the grocery store or farmer's market look intimidating, don't let it stop you from trying it. The result is a crunchy, flavorful salad that adds a wonderful tangy flavor to any Mexican meal.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=296&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/06/03/ensalada-de-nopalitos-cactus-leaf-salad/</link>
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		<title>Response to Steve Heimoff&#8217;s Take on the Parker Drama</title>
		<description><![CDATA[Steve Heimoff&#8217;s take on the Parker drama (read the WSJ article about how Parker&#8217;s independent wine writers received free trips &#38; meals from wine importers, including a $25,000 trip to Australia) is that wine writers are poor and that it is inevitable that they will be treated to free wine, meals and trips throughout their [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=294&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/05/26/response-to-steve-heimoffs-take-on-the-parker-drama/</link>
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		<title>I&#8217;m Sorry Tofu, I&#8217;m Just Not That Into You</title>
		<description><![CDATA[This dalliance of ours has come to an end. I wish I could say it was me, but really, tofu, it's you. Your gelatin-like texture, your bland boiled taste, your unappetizing color. And we've both tried. I know you tried to hide underneath layers of sauce, trying to camouflage yourself, and you know I tried to scramble, bake, fry, boil and steam you. But it wasn't meant to be.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=292&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/05/04/im-sorry-tofu-im-just-not-that-into-you/</link>
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		<title>Preserved Lemons: Easy and Delicious!</title>
		<description><![CDATA[Preserved lemons are incredibly easy to make, are perfect housewarming gifts and add a wonderful savory touch to Moroccan &#38; Mediterranean cooking. If you have a friend with a lemon tree (or you&#8217;re lucky enough to have one yourself), this is a perfect way to deal with a bounty of lemons.

Easy Preserved Lemons
1. Start with [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=289&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/04/22/preserved-lemons-easy-and-delicious/</link>
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		<title>Kimchi Me Step II</title>
		<description><![CDATA[The aromas of fermenting kimchi are wafting through the house fiercely. I&#8217;ve completed step II and with the recent heat wave, the fermentation has picked up speed and is going full-force. Those wonderful microorganisms are turning the brine acidic and adding those nuanced flavors we&#8217;ve come to associate with kimchi.
We left off with a bunch [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=286&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/04/22/kimchi-me-step-ii/</link>
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		<title>What would you do if a waiter confronted you about your tip?</title>
		<description><![CDATA[I just finished reading &#8220;Served: The Ballsy Waitress&#8221; on SeriousEats.com by Hannah Howard. This new waitress is encouraged by her staff to confront a group of customers when they leave her a small tip.
“You should feel free to say something,” T., the fromager chimed in. “Just go up to them really sweetly. Say, ‘Is this [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=283&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/04/20/what-would-you-do-if-a-waiter-confronted-you-about-your-tip/</link>
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		<title>Should you eat free-range pork?</title>
		<description><![CDATA[There was a wonderful rebuttal by Rebecca Thistlethwaite of Honest Meat to the latest free-range debate Op-Ed article in the New York Times written by James McWilliams.
In the original Op-Ed, McWilliams tells us that free-range pork actually has higher levels of trichinosis, a parasite that can be potentially fatal. Pigs that are kept outdoors, he [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=forkitover.wordpress.com&blog=3141051&post=276&subd=forkitover&ref=&feed=1" />]]></description>
		<link>http://forkitover.wordpress.com/2009/04/18/should-you-eat-free-range-pork/</link>
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