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	<title>Savor The Taste of Oregon &#187; Condiment</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Homemade Chocolate Hazelnut Spread or No No Nutella</title>
		<link>http://www.thetasteoforegon.com/2011/02/homemade-chocolate-hazelnut-spread-or-no-no-nutella/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=homemade-chocolate-hazelnut-spread-or-no-no-nutella</link>
		<comments>http://www.thetasteoforegon.com/2011/02/homemade-chocolate-hazelnut-spread-or-no-no-nutella/#comments</comments>
		<pubDate>Fri, 18 Feb 2011 03:06:35 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Condiment]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Hazelnut]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11530</guid>
		<description><![CDATA[I wonder how many Americans--Yanks, that is--discover Nutella for the first time while visiting Europe. That's where I enjoyed it first. Lovely stuff and like much lovely stuff, it can be addictive.

Homemade Nutella or Chocolate Hazelnut Spread is no less addictive, just fresher, and the use of freshly roasted nuts along with a premium cocoa powder raises the bar for flavor. It's a simple list of ingredients: hazelnuts, sugar, vanilla, hazelnut oil, cocoa powder and a pinch of salt.

Every time I roast fresh hazelnuts and grind them in a food processor, the perfume emanating from the bowl is almost levitating, like when the aroma of cooking bacon or fresh-hot coffee pulls cartoon characters out of bed and floats them down to the source.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/02/homemade-chocolate-hazelnut-spread-or-no-no-nutella/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Oregon White Truffle Oil Contest Winner: Tom Warnock</title>
		<link>http://www.thetasteoforegon.com/2010/12/oregon-white-truffle-oil-contest-try-this-youll-like-it-2/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=oregon-white-truffle-oil-contest-try-this-youll-like-it-2</link>
		<comments>http://www.thetasteoforegon.com/2010/12/oregon-white-truffle-oil-contest-try-this-youll-like-it-2/#comments</comments>
		<pubDate>Wed, 15 Dec 2010 17:53:03 +0000</pubDate>
		<dc:creator>VicCharles</dc:creator>
				<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=10972</guid>
		<description><![CDATA[Tom Warnock was the lucky winner as selected by www.random.org. Congratulations Tom!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/12/oregon-white-truffle-oil-contest-try-this-youll-like-it-2/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Inglehoffer&#8217;s Wasabi Horseradish Sauce Takes Seared Ahi to a Whole New Level</title>
		<link>http://www.thetasteoforegon.com/2010/07/inglehoffers-wasabi-horseradish-sauce-takes-seared-ahi-to-a-whole-new-level/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=inglehoffers-wasabi-horseradish-sauce-takes-seared-ahi-to-a-whole-new-level</link>
		<comments>http://www.thetasteoforegon.com/2010/07/inglehoffers-wasabi-horseradish-sauce-takes-seared-ahi-to-a-whole-new-level/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 06:55:33 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Horseradish]]></category>
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8826</guid>
		<description><![CDATA[Beaver brand, made by Oregon-based and family-owned Beaverton Foods, is the largest producer of non-refrigerated horseradish and specialty mustards in the U.S.  The company also makes a wide variety of best-selling gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley and Tulelake. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/inglehoffers-wasabi-horseradish-sauce-takes-seared-ahi-to-a-whole-new-level/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Toasting Sesame Seeds and Life</title>
		<link>http://www.thetasteoforegon.com/2010/05/toasting-sesame-seeds-and-life/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=toasting-sesame-seeds-and-life</link>
		<comments>http://www.thetasteoforegon.com/2010/05/toasting-sesame-seeds-and-life/#comments</comments>
		<pubDate>Sat, 22 May 2010 16:28:43 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[sesame seeds]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7263</guid>
		<description><![CDATA[Larry insisted that the salad would not be complete without some toasted sesame seeds. We all agreed and I scooted over to the range for a lesson. Larry explained that toasting sesame seeds took about as much concentration as performing. If you don't remove the seeds from the heat at just the right moment, they burn and become bitter, he pointed out. I was mesmerized watching him swirl the seeds in the hot, dry skillet and occasionally tossing them up and catching every one of them on the fall and then casually depositing the perfectly toasted seeds onto a cool plate. Bravo again, Larry!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/05/toasting-sesame-seeds-and-life/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>The Cooking of Joy ♥ Savoring the Flavors of Life</title>
		<link>http://www.thetasteoforegon.com/2010/01/the-cooking-of-joy-%e2%99%a5-savoring-the-flavors-of-life-2/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-cooking-of-joy-%25e2%2599%25a5-savoring-the-flavors-of-life-2</link>
		<comments>http://www.thetasteoforegon.com/2010/01/the-cooking-of-joy-%e2%99%a5-savoring-the-flavors-of-life-2/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 08:15:17 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Salad Dressing]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Blueberry]]></category>
		<category><![CDATA[Couscous]]></category>
		<category><![CDATA[Halibut]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=2713</guid>
		<description><![CDATA[I have been pondering writing an article on "cooking with intention" for The Taste of Oregon for some time now. For those of us who enjoy cooking passionately, is it always entered into and experienced with a feeling of joy and excitement? Where is our mind? Nothing can spoil a pleasurable experience more than chatter between our ears, nagging us:  "You didn't start early enough, you don't have all the ingredients, you're out of your league, no one will like this, pickled pork is so passé," etc., etc., etc. Fortunately, I learned some methods for silencing that chatter. After a brief "negotiation" with my mind's voice I hear it whimpering, "OK, you win, I'll shut up."]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/01/the-cooking-of-joy-%e2%99%a5-savoring-the-flavors-of-life-2/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Oregon Rose Petal Jelly</title>
		<link>http://www.thetasteoforegon.com/2009/12/oregon-rose-petal-jelly-%e2%80%94-a-delightful-holiday-gift/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=oregon-rose-petal-jelly-%25e2%2580%2594-a-delightful-holiday-gift</link>
		<comments>http://www.thetasteoforegon.com/2009/12/oregon-rose-petal-jelly-%e2%80%94-a-delightful-holiday-gift/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 15:50:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Jelly]]></category>
		<category><![CDATA[Roses]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=2525</guid>
		<description><![CDATA[The temperate Willamette Valley climate in Oregon makes it a great place to live, especially for gardeners. Winters are relatively mild if you can stand the dreary rain and gray weather. The springs are glorious, with clear skies, cool dry days and cool nights. In the summer, it can get warm, but come sundown it [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/12/oregon-rose-petal-jelly-%e2%80%94-a-delightful-holiday-gift/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Homemade Holiday Gifts — Spicy Brown Mustard with Oatmeal Stout and Home-brewed Worcestershire Sauce</title>
		<link>http://www.thetasteoforegon.com/2009/12/homemade-holiday-gifts-%e2%80%94-spicy-brown-mustard-with-oatmeal-stout-and-homebrewed-worcestershire-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=homemade-holiday-gifts-%25e2%2580%2594-spicy-brown-mustard-with-oatmeal-stout-and-homebrewed-worcestershire-sauce</link>
		<comments>http://www.thetasteoforegon.com/2009/12/homemade-holiday-gifts-%e2%80%94-spicy-brown-mustard-with-oatmeal-stout-and-homebrewed-worcestershire-sauce/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 08:54:50 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Beer/Ale]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Beer]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=1724</guid>
		<description><![CDATA[Mustards and Worcestershire sauce are always on hand in our house but I couldn't resist the idea of making my own. This mustard is fiery and capable however it mellows as it ages. Both recipes recommend storing in the refrigerator with a shelf life of 6 months for the mustard and up to 8 months for the Worcestershire sauce.

The Worcestershire alone is amazingly complex. Now - good as it is, will you ever want commercially made sauce again? ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/12/homemade-holiday-gifts-%e2%80%94-spicy-brown-mustard-with-oatmeal-stout-and-homebrewed-worcestershire-sauce/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
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