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	<title>Savor The Taste of Oregon &#187; Poultry</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>O the Joy of Farm-fresh Eggs</title>
		<link>http://www.thetasteoforegon.com/2011/07/o-the-joy-of-farm-fresh-eggs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=o-the-joy-of-farm-fresh-eggs</link>
		<comments>http://www.thetasteoforegon.com/2011/07/o-the-joy-of-farm-fresh-eggs/#comments</comments>
		<pubDate>Tue, 12 Jul 2011 00:18:28 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13044</guid>
		<description><![CDATA[The first time Charles brought home eggs purchased from some of his real-estate buddies, Karen Owen, who kept a few hens on their acreage seemed like it was almost a year ago. Since then, we've fallen in love with the eggs she provides us. With bright red yolks, like the sun. Tasty, buttery, creamy. Yes. Store-bought eggs will no longer do. Our love of these eggs led us to go visit Karen to meet the chickens, in a "Portlandia" moment.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/07/o-the-joy-of-farm-fresh-eggs/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Ginger-Poached Chicken Bathed in Soy and Shanxi Vinegar with Scallions and Ginger</title>
		<link>http://www.thetasteoforegon.com/2011/06/ginger-poached-chicken-bathed-in-soy-and-shanxi-vinegar-with-scallions-and-ginger/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=ginger-poached-chicken-bathed-in-soy-and-shanxi-vinegar-with-scallions-and-ginger</link>
		<comments>http://www.thetasteoforegon.com/2011/06/ginger-poached-chicken-bathed-in-soy-and-shanxi-vinegar-with-scallions-and-ginger/#comments</comments>
		<pubDate>Mon, 20 Jun 2011 11:23:32 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Singapore]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12926</guid>
		<description><![CDATA[I thought of this dish and my brief childhood sojourn in Singapore recently when I learned that a wonderful friend, a witty Singaporean now living with her charming husband in New York City, was coming through the Northwest on a tour to promote her new book, "A Tiger in the Kitchen," a memoir about her experience reconnecting with her Singaporean roots and family by travelling home to learn her family recipes. I wish I had time to prepare the dish for Cheryl and Mike, but our visit was brief but fun. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/06/ginger-poached-chicken-bathed-in-soy-and-shanxi-vinegar-with-scallions-and-ginger/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Easy and Tasty Chicken Stock</title>
		<link>http://www.thetasteoforegon.com/2011/06/easy-and-tasty-chicken-stock/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=easy-and-tasty-chicken-stock</link>
		<comments>http://www.thetasteoforegon.com/2011/06/easy-and-tasty-chicken-stock/#comments</comments>
		<pubDate>Fri, 10 Jun 2011 22:43:51 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Stock]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12844</guid>
		<description><![CDATA[Making chicken stock isn't difficult.  I watched Martha Stewart demonstrate it years ago, except she used two whole chickens and then tossed them! But if Martha can do it, so can you. You don't need to use whole chickens like she did. Just think, how often are you stopping at the grocery store to get baked rotisserie chicken for your family meal? Instead of throwing out the carcass the next time, put it in a ziploc bag in the freezer, and on a lazy afternoon make some chicken stock and then freeze it.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/06/easy-and-tasty-chicken-stock/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Herbed Rotisserie Chicken with Catalan Allioli Autèntic</title>
		<link>http://www.thetasteoforegon.com/2011/04/herbed-rotisserie-chicken-with-catalan-allioli-autentic/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=herbed-rotisserie-chicken-with-catalan-allioli-autentic</link>
		<comments>http://www.thetasteoforegon.com/2011/04/herbed-rotisserie-chicken-with-catalan-allioli-autentic/#comments</comments>
		<pubDate>Sun, 24 Apr 2011 23:14:01 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11863</guid>
		<description><![CDATA[In 2000 AD, I was gifted with a Showtime Rotisserie by Vic's mom, Pranee. That's right, it was the original "Set it and forget it" machine that you see on TV ads between midnight and dawn.

Being a southern boy who appreciated such retailers as Neiman-Marcus and Tiffany's, I rolled my eyes at this one, discreetly of course. Hurting Pranee's feelings is like fooling Mother Nature — it's just not nice!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/04/herbed-rotisserie-chicken-with-catalan-allioli-autentic/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Chicken with Mangoes</title>
		<link>http://www.thetasteoforegon.com/2011/04/chicken-with-mangoes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chicken-with-mangoes</link>
		<comments>http://www.thetasteoforegon.com/2011/04/chicken-with-mangoes/#comments</comments>
		<pubDate>Wed, 20 Apr 2011 03:00:32 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[mango]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12247</guid>
		<description><![CDATA[Adding fruit to foods makes a mundane meal more exciting. Citrus fruits like oranges and grapefruit are wonderful additions to salads and grilled seafood. You might not think of it, but tropical fruits like mangoes, which are now coming into season, and pineapple also make great additions to heartier fare like grilled pork or chicken, and they can be delicious when combined with stir-fry.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/04/chicken-with-mangoes/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Garlic Ginger-poached Chicken and Garlic Rice</title>
		<link>http://www.thetasteoforegon.com/2011/02/garlic-ginger-poached-chicken-and-garlic-rice/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=garlic-ginger-poached-chicken-and-garlic-rice</link>
		<comments>http://www.thetasteoforegon.com/2011/02/garlic-ginger-poached-chicken-and-garlic-rice/#comments</comments>
		<pubDate>Tue, 22 Feb 2011 15:52:18 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11641</guid>
		<description><![CDATA[As far as American fare goes, chicken is one of those old stand-bys. Roasted, grilled or battered and fried, it has attained comfort-food status in most American households. In the Far East, chicken also has the coveted comfort-food status on many family tables. My recipe for this dish combines Thai and Chinese techniques of poaching a whole chicken in garlic and ginger and then serving it with a zingy sauce of crushed garlic and ginger, salted soybeans, soy sauce and vinegar. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/02/garlic-ginger-poached-chicken-and-garlic-rice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Southern Fried Chicken — Cornbread and Buttermilk</title>
		<link>http://www.thetasteoforegon.com/2010/11/southern-fried-chicken-%e2%80%94-cornbread-and-buttermilk/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=southern-fried-chicken-%25e2%2580%2594-cornbread-and-buttermilk</link>
		<comments>http://www.thetasteoforegon.com/2010/11/southern-fried-chicken-%e2%80%94-cornbread-and-buttermilk/#comments</comments>
		<pubDate>Sun, 07 Nov 2010 23:50:47 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Buttermilk]]></category>
		<category><![CDATA[Cornbread]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=10589</guid>
		<description><![CDATA[Southern Fried Chicken! By all means, yes! Cornbread and buttermilk! Eew!

Fried chicken, be it Southern, Chinese crispy, Thai, Korean or wherever, it's a universal enjoyment. Like Sara Lee, "Everybody doesn't like something, but nobody doesn't like fried chicken." Cornbread and buttermilk aficionados are a cult unto themselves. No teetering on this fence - you're either in or out. My mother was definitely in, and eventually I was in too.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/11/southern-fried-chicken-%e2%80%94-cornbread-and-buttermilk/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Pranee&#8217;s Thai Chicken and Cashew Nuts</title>
		<link>http://www.thetasteoforegon.com/2010/07/pranees-thai-chicken-and-cashew-nuts/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pranees-thai-chicken-and-cashew-nuts</link>
		<comments>http://www.thetasteoforegon.com/2010/07/pranees-thai-chicken-and-cashew-nuts/#comments</comments>
		<pubDate>Fri, 30 Jul 2010 01:51:05 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Cashew]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8877</guid>
		<description><![CDATA[Nam prik pao, a thick sauce made of ground-up roasted chilis, soybean oil, palm sugar, fish sauce, ground-up dried shrimp and shallots, has one of those unmistakable flavors. Literally translated, the name means roasted chili water. It's a sauce that I grew up loving — believe it or not — on toast. Mom's version of chicken and cashew nuts uses this delicious sauce, giving this Chinese dish a uniquely Thai twist.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/pranees-thai-chicken-and-cashew-nuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Red, White &amp; Blue • Strawberries Swimming in the Cream • Blueberry Barbecued Chicken</title>
		<link>http://www.thetasteoforegon.com/2010/07/red-white-blue-%e2%80%a2-strawberries-swimming-in-the-cream-%e2%80%a2-blueberry-barbecued-chicken/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=red-white-blue-%25e2%2580%25a2-strawberries-swimming-in-the-cream-%25e2%2580%25a2-blueberry-barbecued-chicken</link>
		<comments>http://www.thetasteoforegon.com/2010/07/red-white-blue-%e2%80%a2-strawberries-swimming-in-the-cream-%e2%80%a2-blueberry-barbecued-chicken/#comments</comments>
		<pubDate>Sun, 04 Jul 2010 15:39:36 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Blueberry]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Strawberry]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8158</guid>
		<description><![CDATA[Back home in the good ol’ US of A, we have our own ways of grazing through the 4th of July.   Inevitably, most celebrations will be outdoors and around some sort  of grill, as it should be. Hamburgers, hot dogs, grilled meat and chicken, barbecue, potato salad, cole slaw, deviled eggs, ice cream, strawberries, blueberries, baked beans, oysters, lobster,   crab, to name more than a few likely table-toppers, depending on where you celebrate.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/red-white-blue-%e2%80%a2-strawberries-swimming-in-the-cream-%e2%80%a2-blueberry-barbecued-chicken/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Game Hens with Soy-Whiskey Glaze Stuffed with Sticky Rice and Chinese Sausage</title>
		<link>http://www.thetasteoforegon.com/2010/04/game-hens-with-soy-whiskey-glaze-stuffed-with-sticky-rice-and-chinese-sausage/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=game-hens-with-soy-whiskey-glaze-stuffed-with-sticky-rice-and-chinese-sausage</link>
		<comments>http://www.thetasteoforegon.com/2010/04/game-hens-with-soy-whiskey-glaze-stuffed-with-sticky-rice-and-chinese-sausage/#comments</comments>
		<pubDate>Fri, 16 Apr 2010 14:36:07 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[game hen]]></category>
		<category><![CDATA[sticky rice]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=5809</guid>
		<description><![CDATA[Cornish Game Hen, Poussin, Coquelet, or Baby Chicken - which stage name do you prefer for this pint-size poultry? All except "baby chicken" sound exotic. I learned that they are all one and the same and, despite the name hen, they can be of either sex, and they're not really a game bird at all. Confused? Poussin and Coquelet do sound exotic but then again, French words are exotic to all except the French. Even Cornish Game Hen sounds exotic next to baby chicken which, to me, suggests cute little fuzzy chicks and Easter.

]]></description>
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		<slash:comments>3</slash:comments>
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