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	<title>Savor The Taste of Oregon</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Trout Croquettes</title>
		<link>http://www.thetasteoforegon.com/2012/05/trout-croquettes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=trout-croquettes</link>
		<comments>http://www.thetasteoforegon.com/2012/05/trout-croquettes/#comments</comments>
		<pubDate>Sun, 06 May 2012 19:04:53 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Trout]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14389</guid>
		<description><![CDATA[OK. I admit it. Trout croquettes sounds a lot nicer and more intriguing than saying fishcakes made from trout. But that&#8217;s basically what these are. People used to turn their noses up at fishcakes, but it&#8217;s been a staple in England for a long time. The economical British used leftover cod or other whitefish and [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Salmon and shrimp dumpling soup with chayote</title>
		<link>http://www.thetasteoforegon.com/2012/05/salmon-and-shrimp-dumpling-soup-with-chayote/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=salmon-and-shrimp-dumpling-soup-with-chayote</link>
		<comments>http://www.thetasteoforegon.com/2012/05/salmon-and-shrimp-dumpling-soup-with-chayote/#comments</comments>
		<pubDate>Thu, 03 May 2012 19:37:47 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Chayote]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14358</guid>
		<description><![CDATA[Now that Chinese dumplings and wontons have become so mainstream America, it's ripe for a regional hijacking as well. Chinese dumplings are traditionally stuffed with chicken and chives, pork and chives, or pork and shrimp. But since we're in Oregon and salmon is so plentiful, here's an Oregon-tinged dumpling stuffed with salmon and shrimp.

]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2012/05/salmon-and-shrimp-dumpling-soup-with-chayote/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>My Last Date with Oeufs en Meurette ♥ An Affair to Remember</title>
		<link>http://www.thetasteoforegon.com/2012/04/my-last-date-with-oeufs-en-meurette-%e2%99%a5-an-affair-to-remember/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=my-last-date-with-oeufs-en-meurette-%25e2%2599%25a5-an-affair-to-remember</link>
		<comments>http://www.thetasteoforegon.com/2012/04/my-last-date-with-oeufs-en-meurette-%e2%99%a5-an-affair-to-remember/#comments</comments>
		<pubDate>Tue, 10 Apr 2012 17:34:11 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Brunch/Breakfast]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Essay]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14258</guid>
		<description><![CDATA[Scandal in the valley! Indiscriminate crushes with vineyards here and yon! Wonton knowledge of a Seattle dish known to hang out near Pikes Place Market. Can Her Humpty Dumptyness be made whole again?]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2012/04/my-last-date-with-oeufs-en-meurette-%e2%99%a5-an-affair-to-remember/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Cream of Leek and Potato Soup</title>
		<link>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cream-of-leek-and-potato-soup</link>
		<comments>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 00:01:09 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14227</guid>
		<description><![CDATA[On cold and wet days, nothing warms you up like a bowl of creamy leak and potato soup. Plus, it's hearty enough to eat as a dinner with a small salad to go along with it. Just make sure you have some good sourdough bread to go along with your soup as you'll want to sop up all that creamy liquid.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Sautéed Carrots, Sugar Snap Peas with Wilted Watercress</title>
		<link>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sauteed-carrots-sugar-snap-peas-with-wilted-water-cress</link>
		<comments>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:30:30 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14222</guid>
		<description><![CDATA[Two of my favorite vegetables to eat raw are carrots and sugar snap peas. When I'm in search of a simple side dish that's nutritious and healthy to boot, I will lightly sauté thinly sliced carrots in some butter or olive oil, toss in some sugar snap peas, and then turn off the heat and add water cress and stir in the hot pan until the water cress wilts. When water cress wilts, it retains its slighly bitter bite, but the cooking brings out a sweetness that you don't notice when it's raw. Then I'll drizzle a little champagne vinegar, toss and serve.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Oregon Cioppino</title>
		<link>http://www.thetasteoforegon.com/2011/12/14209/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=14209</link>
		<comments>http://www.thetasteoforegon.com/2011/12/14209/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 18:21:01 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14209</guid>
		<description><![CDATA[A good fisherman never wastes his catch. So what do you do when you go jetty fishing and end up with a kelp greenling? (A boney but tasty fish) You make an Oregon version of San Francisco's famous fisherman's stew, cioppino! Just add dungeness crab, clams and mussels!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/14209/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Pork Fat Rules! Here&#8217;s an easy way to render pork fat, complete with video</title>
		<link>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video</link>
		<comments>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 00:35:43 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14192</guid>
		<description><![CDATA[There are occasions when you're cooking that nothing can surpass rendered pork fat. You'll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You'll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Video: Have an Adventure Cutting Your Christmas Tree in the Mountains</title>
		<link>http://www.thetasteoforegon.com/2011/12/video-have-an-adventure-cutting-your-tree-in-the-mountains/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=video-have-an-adventure-cutting-your-tree-in-the-mountains</link>
		<comments>http://www.thetasteoforegon.com/2011/12/video-have-an-adventure-cutting-your-tree-in-the-mountains/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 20:40:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14181</guid>
		<description><![CDATA[For $5 you can get a BLM Christmas tree cutting permit and have an adventure cutting your own tree in the Willamette National Forest.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/video-have-an-adventure-cutting-your-tree-in-the-mountains/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Video:Finding Oregon</title>
		<link>http://www.thetasteoforegon.com/2011/12/videofinding-oregon/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=videofinding-oregon</link>
		<comments>http://www.thetasteoforegon.com/2011/12/videofinding-oregon/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 16:26:34 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14173</guid>
		<description><![CDATA[Please enjoy this time-lapse video of Oregon as you've never seen it before.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/videofinding-oregon/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Video: Steamed Rockfish with Shiitake Soy Ginger Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/11/video-steamed-rockfish-with-shiitake-soy-ginger-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=video-steamed-rockfish-with-shiitake-soy-ginger-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/11/video-steamed-rockfish-with-shiitake-soy-ginger-sauce/#comments</comments>
		<pubDate>Tue, 29 Nov 2011 05:14:57 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14164</guid>
		<description><![CDATA[Rockfish is one of those plentiful fish that's widely available in Oregon most of the year. Here's an easy and healthy way that you can enjoy it using a traditional Chinese cooking technique that's commonly used to serve fish for Chinese New Year. It's supposed to bring you good luck. So enjoy!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/video-steamed-rockfish-with-shiitake-soy-ginger-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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