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	<title>The Taste of Oregon &#187; Appetizers</title>
	<atom:link href="http://www.thetasteoforegon.com/category/appetizers/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Savory Samosas</title>
		<link>http://www.thetasteoforegon.com/2010/08/20/savory-samosas/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/20/savory-samosas/#comments</comments>
		<pubDate>Sat, 21 Aug 2010 06:30:24 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Indian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9591</guid>
		<description><![CDATA[I remember living in Singapore as a child and how distinct the culture there was, with influences from the British, Malaysians, ethnic Chinese and Indians. Even though English was the official language, people who lived there spoke many languages. And the ambience was so vibrant...along with the food. One of my favorite foods was Indian: Tandoori, samosas, curries. That memory of Singapore made me crave Indian food. So when it came time to figure out what I was going to make for dinner, samosas came to mind. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/20/savory-samosas/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Miang Kham — A Tasty Thai Street Food Snack Pays a Surprise Visit to Us in Texas</title>
		<link>http://www.thetasteoforegon.com/2010/08/16/miang-kham-%e2%80%94-a-tasty-thai-street-food-snack-pays-a-surprise-visit-to-us-in-texas/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/16/miang-kham-%e2%80%94-a-tasty-thai-street-food-snack-pays-a-surprise-visit-to-us-in-texas/#comments</comments>
		<pubDate>Tue, 17 Aug 2010 01:51:31 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9226</guid>
		<description><![CDATA[Aunt Noi pulls out a bag and says she brought a snack for us. Next we notice her setting out several small covered bowls, a couple of spoons and a larger container of a stack a bright green leaves. She explains, as she's opening the containers, that she's brought a surprise that I've probably never had before. As I look over the contents of the bowls -- crushed peanuts, dried shrimp, small lime pieces, garlic, chiles, toasted coconut, shallots and a thick sauce -- I ask, "Is this Miang Kham?"]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/16/miang-kham-%e2%80%94-a-tasty-thai-street-food-snack-pays-a-surprise-visit-to-us-in-texas/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Salmon Chanted Hors D&#8217;oeuvres — Made with Homemade Alaskan Sockeye Gravlax</title>
		<link>http://www.thetasteoforegon.com/2010/08/16/salmon-chanted-hors-doeuvres-%e2%80%94-made-with-homemade-gravlax/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/16/salmon-chanted-hors-doeuvres-%e2%80%94-made-with-homemade-gravlax/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 14:45:17 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9425</guid>
		<description><![CDATA[Gravlax hors d'oeuvres are easy to make as well as tasty. So take a walk on the wild side and make your own gravlax. You'll be surprised at how easy it is. This post includes step-by-step instructions as well as photos.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/16/salmon-chanted-hors-doeuvres-%e2%80%94-made-with-homemade-gravlax/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Lemongrass Steamed Mussels with Thai Dipping Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/08/16/lemongrass-steamed-mussels-with-thai-dipping-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/16/lemongrass-steamed-mussels-with-thai-dipping-sauce/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 14:23:00 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9325</guid>
		<description><![CDATA[Mussels are one of those seafood dishes that you have to be careful about when serving company. Many people object to their strong flavor and aroma. Charles and I love them, however, and we were once talking about our favorite ways to cook mussels when my mother, Pranee, told me about a dish she cooked at a now-defunct restaurant in Houston called Renu's. It was simply mussles that had been steamed in water infused with lemongrass and it was served with a dipping sauce that Thais commonly use for seafood: a mixture of fish sauce, lime and chopped chilis.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/16/lemongrass-steamed-mussels-with-thai-dipping-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Vietnamese-style Spring Rolls Kicked up a Notch, with Grilled Lobster Tails</title>
		<link>http://www.thetasteoforegon.com/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 15:56:13 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Lobster]]></category>
		<category><![CDATA[Spring Rolls]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8752</guid>
		<description><![CDATA[We rarely have lobster, and it always seems like such a heavy thing to have for dinner, with all that butter for dredging it, but I was inspired to grill lobster tails and use them to fill Vietnamese-style spring rolls, instead of the traditional pork and shrimp combo. As Emeril would say, it's kicked up a notch.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Oysters with Cilantro and Cucumber Salsa</title>
		<link>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 05:30:31 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Oysters]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8444</guid>
		<description><![CDATA[Most people squeeze lemon juice on oysters in the half shell and then dunk them in cocktail sauce or ground horseradish, but I've always enjoyed the fresh flavor of mirin and ponzu and was inspired by a recipe for cucumber salsa for oysters in chef Nobu Matsuhisa's book Nobu West. I added a twist of my own and served them to Mom and Charles, who eagerly gulped down my test bivalves. I broke with my usual abstinence and ate one too.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>2010 Memorial Day Weekend Willamette Valley Wine Tour</title>
		<link>http://www.thetasteoforegon.com/2010/06/06/2010-memorial-day-weekend-willamette-valley-wine-tour/</link>
		<comments>http://www.thetasteoforegon.com/2010/06/06/2010-memorial-day-weekend-willamette-valley-wine-tour/#comments</comments>
		<pubDate>Sun, 06 Jun 2010 23:57:09 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7531</guid>
		<description><![CDATA[Every year on the weekends around Memorial Day and Thanksgiving, vineyards and winemakers in the Willamette Valley invite the public to taste their latest wines in their cellars or tasting rooms. Many of these are boutique wineries that cannot operate tasting rooms year 'round, so this is your chance to discover newer and smaller producers.

Wine tasting ranks almost as high as outdoor activities in Oregon and it does get you out in nature, too, off the main roads and into the rolling hills of the vineyards.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/06/2010-memorial-day-weekend-willamette-valley-wine-tour/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Hazelnuts + Dried Figs + Olive Oil + Garlic + Anchovies = Anchoïade Niçoise</title>
		<link>http://www.thetasteoforegon.com/2010/05/05/hazelnuts-dried-figs-olive-oil-garlic-anchovies-anchoiade-nicoise/</link>
		<comments>http://www.thetasteoforegon.com/2010/05/05/hazelnuts-dried-figs-olive-oil-garlic-anchovies-anchoiade-nicoise/#comments</comments>
		<pubDate>Wed, 05 May 2010 10:18:23 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[filberts]]></category>
		<category><![CDATA[Hazelnuts]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=6542</guid>
		<description><![CDATA[The foods from Southeastern France are known for their bold flavors, and what could be more bold than garlic, anchovies and olive oil? No shy wallflowers are they! What's amazing in this combination is that none of them are able to stand out over the other. Now that's teamwork! ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/05/05/hazelnuts-dried-figs-olive-oil-garlic-anchovies-anchoiade-nicoise/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Doctors Whose Eggs Are Green&#8230;or&#8230;Green Eggs and Ham</title>
		<link>http://www.thetasteoforegon.com/2010/04/04/doctors-whose-eggs-are-green-or-green-eggs-and-ham/</link>
		<comments>http://www.thetasteoforegon.com/2010/04/04/doctors-whose-eggs-are-green-or-green-eggs-and-ham/#comments</comments>
		<pubDate>Sun, 04 Apr 2010 15:31:29 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Kid Friendly]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=5346</guid>
		<description><![CDATA[Ham I am and pink, I think.
Eggs, I beg, all preened and green.
Stuff with me and I will oink,
"Oh, such porkety eggsqueezeene!"

I've long been hooked on playing with words. Small wonder that I was smitten with the books of Dr. Seuss when I was young and later with the equally sophisticated artistry of Walt Kelly's Pogo. Those masters created playful, amusing and rhythmical rhyming sounds with just words, whether simply twisted into a new shape and sound or totally made up nonsensically.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/04/04/doctors-whose-eggs-are-green-or-green-eggs-and-ham/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Perfect Pairing: Pear and Brie Baked in Pastry</title>
		<link>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 02:16:18 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pear]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4705</guid>
		<description><![CDATA[Brie and pear make a delicious and classic combination, with a twist of being encased in pastry and baked to golden deliciousness. Is that really a word? Deliciousness? Make it and decide for yourself and be sure to enjoy it with a glass of Oregon pinot gris or riesling!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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