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	<title>Cooking with Steven</title>
	<link>http://www.cookingwithsteven.com/wp</link>
	<description>Chinese cooking for college students</description>
	<lastBuildDate>Sat, 19 Jun 2010 23:48:18 +0000</lastBuildDate>
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	<item>
		<title>Help Cooking With Steven Survive!</title>
		<description><![CDATA[Leave a comment and help Steven get investors!]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=464</link>
			</item>
	<item>
		<title>My Supposed &#8220;Mistaken Identity&#8221; Rouleau de Printemps (springrolls)</title>
		<description><![CDATA[There are a lot of Chinese people in France.  There are a lot of Vietnamese people in France.  There are a lot of Vietnamese people of Chinese descent in France.  However, it does not mean that we all have the same cuisine.
In France, the folks from the Middle East and Turkey have been recognized for [...]]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=234</link>
			</item>
	<item>
		<title>Mahite&#8217;s Yogurt Cake</title>
		<description><![CDATA[My second host mum who lived in the French mediterranean was a superb cook as well.  Here's a quick-and-easy cake recipe from France that I'm picking out from a little recipe notebook she wrote me.  (I'm translating so some things may be off.)
Ingredients
1 pie crust
1 small plain yogurt, about a cup
2  cups sugar
3 cups flour
1 [...]]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=233</link>
			</item>
	<item>
		<title>Nelly&#8217;s Vinaigrette</title>
		<description><![CDATA[Ingredients
1 teaspoon of mustard
3 tablespoons each of balsamic and cider vinegar
(About a cup) Equal amounts of canola oil and olive oil (amount added dependent on how acidic you want your vinaigrette to taste)
Salt and Pepper
Instructions

In a small bowl, add mustard, and the vinegar while mixing.
Add oil very slowly while constantly stirring to achieve a thick smooth [...]]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=457</link>
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		<title>French Vegetable Consumption and Nelly&#8217;s Vinaigrette</title>
		<description><![CDATA[I hardly had any good fresh vegetables in France.  One thing I realised, the French (at least those whom I had interactions with), hardly ate vegetables as we know it at home.  Most offerings are cooked in a stew or doused in various assortment of diary products.  My host mother was curious as to why [...]]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=231</link>
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		<title>Food Scans and Bad French</title>
		<description><![CDATA[I enjoyed my time in France.  I spoke bad French, but made good friends.
For example, a hilarious butcher who said things like, "I know Japanese, 'Yamamoto Karate!"" (which sounds in French, with colloquial vocab, 'There's a motorbike that's broken down.") and who keeps calling me "Jackie, Michael, Bruce"... before settling on Steven; and also a [...]]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=223</link>
			</item>
	<item>
		<title>20-year-old Iranian Garlic and the Doctor Who Lives Atop a Hill</title>
		<description><![CDATA[Cooking With Steven was on the Williams front page for a while and an alum caught wind of it.  He's an experienced and well-travelled person who contributes to our community and providing mentorship for aspiring doctors.  While I am not bound for a medical profession, a couple of friends are and got put me in [...]]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=229</link>
			</item>
	<item>
		<title>Steamed Egg Custard (season 2, episode 3)</title>
		<description><![CDATA[Want to impress someone with a dessert but cannot bake? Try steaming.]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=434</link>
			</item>
	<item>
		<title>Steamed Egg Custard (season 2, episode 3)</title>
		<description><![CDATA[Want to impress someone with a dessert but cannot bake? Try steaming.]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=422</link>
			</item>
	<item>
		<title>Steamed Egg Custard (season 2, episode 3)</title>
		<description><![CDATA[]]></description>
		<link>http://www.cookingwithsteven.com/wp/?p=377</link>
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