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	<title>Young &amp; Foodish</title>
	
	<link>http://youngandfoodish.com</link>
	<description>Daniel Young writes about food, coffee and the ultimate taste experience</description>
	<lastBuildDate>Wed, 10 Mar 2010 08:27:13 +0000</lastBuildDate>
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		<title>#steakfrites video 3: filet au poivre</title>
		<link>http://youngandfoodish.com/london/steakfrites-vid-3-filet-au-poivre/</link>
		<comments>http://youngandfoodish.com/london/steakfrites-vid-3-filet-au-poivre/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 08:15:45 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[London]]></category>
		<category><![CDATA[meats]]></category>
		<category><![CDATA[#steakfrites]]></category>
		<category><![CDATA[Armagnac]]></category>
		<category><![CDATA[brian jones]]></category>
		<category><![CDATA[burning off alcohol]]></category>
		<category><![CDATA[filet au poivre]]></category>
		<category><![CDATA[Henry Harris]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[racine]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[steak frites]]></category>
		<category><![CDATA[why do you love #steakfrites?]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=4234</guid>
		<description><![CDATA[
In part 3 of Steak Frites &#8211; Mastering the Cuts, Henry Harris of Racine Restaurant stresses that the rich, almost syrupy sauce in which his pepper-crusted showcase steak sits should not be likened to brandied butter or a flavoured stock. Rather, a proper filet au poivre, its peppery kick notwithstanding, is about bringing everything together [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>#steakfrites video 2: the shalls &amp; shallots of onglet</title>
		<link>http://youngandfoodish.com/london/steakfrites-video-2-the-shalls-shallots-of-onglet/</link>
		<comments>http://youngandfoodish.com/london/steakfrites-video-2-the-shalls-shallots-of-onglet/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 09:16:40 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[London]]></category>
		<category><![CDATA[meats]]></category>
		<category><![CDATA[#steakfrites]]></category>
		<category><![CDATA[bordelaise]]></category>
		<category><![CDATA[hanger]]></category>
		<category><![CDATA[Henry Harris]]></category>
		<category><![CDATA[o'shea's of knightsbridge]]></category>
		<category><![CDATA[onglet]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[skirt]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[steak frites]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=4221</guid>
		<description><![CDATA[
In the second part of steak frites &#8211; mastering the cuts, Henry Harris reveals the shalls and shall nots of onglet aux échalottes. Onglet, a butcher&#8217;s cut, may also be called skirt, hanger or, if it&#8217;s the prized onglet from O&#8217;Shea&#8217;s of Knightsbridge seen in this video, &#8220;Steak O&#8217;Shea&#8221;.
If the video has made you salivate, as [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/london/steakfrites-video-2-the-shalls-shallots-of-onglet/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>steak frites – mastering the cuts</title>
		<link>http://youngandfoodish.com/london/steak-frites-mastering-the-cuts/</link>
		<comments>http://youngandfoodish.com/london/steak-frites-mastering-the-cuts/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 09:59:44 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[London]]></category>
		<category><![CDATA[meats]]></category>
		<category><![CDATA[allumette]]></category>
		<category><![CDATA[blanch]]></category>
		<category><![CDATA[brian jones]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[darragh o'shea]]></category>
		<category><![CDATA[dino joannides]]></category>
		<category><![CDATA[frites]]></category>
		<category><![CDATA[Henry Harris]]></category>
		<category><![CDATA[Maris Piper]]></category>
		<category><![CDATA[mastering the cuts]]></category>
		<category><![CDATA[o'shea's of knightsbridge]]></category>
		<category><![CDATA[pommes allumettes]]></category>
		<category><![CDATA[pont neuf]]></category>
		<category><![CDATA[racine]]></category>
		<category><![CDATA[steak frites]]></category>
		<category><![CDATA[Twitter]]></category>
		<category><![CDATA[why do you love steak frites]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=4197</guid>
		<description><![CDATA[
To enhance and celebrate our shared appreciation for an unsurpassed pairing of meat and potatoes, youngandfoodish launches steak frites &#8211; mastering the cuts, a series of 6 web videos featuring Racine chef Henry Harris, with meat by Darragh O&#8217;Shea of O&#8217;Shea&#8217;s of Knightsbridge.
The daily release of the videos, shot by Brian Jones and co-produced by [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/london/steak-frites-mastering-the-cuts/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Changing the perception but not the taste of Greek food</title>
		<link>http://youngandfoodish.com/london/changing-the-perception-but-not-the-taste-of-greek-food/</link>
		<comments>http://youngandfoodish.com/london/changing-the-perception-but-not-the-taste-of-greek-food/#comments</comments>
		<pubDate>Fri, 12 Feb 2010 17:12:04 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[London]]></category>
		<category><![CDATA[Charlie Trotter]]></category>
		<category><![CDATA[Christoforos Peskias]]></category>
		<category><![CDATA[Cookbook Cafe]]></category>
		<category><![CDATA[deconstructionist]]></category>
		<category><![CDATA[Ferran Adria]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[GNTO]]></category>
		<category><![CDATA[Greek National Tourism Organisation]]></category>
		<category><![CDATA[Heston Blumenthal]]></category>
		<category><![CDATA[mastic]]></category>
		<category><![CDATA[Pierre Hermé]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[Raymond Blanc]]></category>
		<category><![CDATA[Real Greek]]></category>
		<category><![CDATA[sous-vide]]></category>
		<category><![CDATA[souvlaki]]></category>
		<category><![CDATA[Stelios Parliaros]]></category>
		<category><![CDATA[Taste of Greece]]></category>
		<category><![CDATA[Tonia Buxton]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=4001</guid>
		<description><![CDATA[With the London launch of its Taste of Greece promotion The Greek National Tourism Organisation made it clear Tuesday 9 February 2010 was no day to be in Athens. A European capital already confronting a financial crisis was without two culinary giants who, ignoring unmistakable discrepancies in waistlines and hairlines, might be deemed the Heston [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/london/changing-the-perception-but-not-the-taste-of-greek-food/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>1st PizzaTuesday: for the love of tomato</title>
		<link>http://youngandfoodish.com/pizza/pizzatuesday-debut-for-the-love-of-tomato/</link>
		<comments>http://youngandfoodish.com/pizza/pizzatuesday-debut-for-the-love-of-tomato/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 23:22:58 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[pizza]]></category>
		<category><![CDATA[crostini salsiccia e broccoletti]]></category>
		<category><![CDATA[crostino bresaola e rucola]]></category>
		<category><![CDATA[crostino salsiccia e procini]]></category>
		<category><![CDATA[Datte Foco]]></category>
		<category><![CDATA[Herbie Leonelli]]></category>
		<category><![CDATA[pizza al taglio]]></category>
		<category><![CDATA[pizza bianca romana]]></category>
		<category><![CDATA[pizza marathon]]></category>
		<category><![CDATA[pizza rossa]]></category>
		<category><![CDATA[PizzaTuesday]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=3952</guid>
		<description><![CDATA[The debut of the youngandfoodish PizzaTuesday series at Datte Foco was no event for sprinters. The entrants on Tuesday night were all analytically minded marathoners of good taste who know an endurance tasting when they see one. So extraordinary was the restraint exhibited by these distance runners in the event&#8217;s earliest stages that it threatened to trample [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/pizza/pizzatuesday-debut-for-the-love-of-tomato/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>PizzaTuesday begins 02/02 at Datte Foco</title>
		<link>http://youngandfoodish.com/events/pizza-tuesdays-launches-2-feb-at-datte-foco/</link>
		<comments>http://youngandfoodish.com/events/pizza-tuesdays-launches-2-feb-at-datte-foco/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 15:31:55 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[events]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=3891</guid>
		<description><![CDATA[You don&#8217;t have to be a pizza obsessive to attend a PizzaTuesday but you do risk becoming one if you do. With this series, youngandfoodish.com elevates the pizza experience via informal tastings, demos and discussions at London&#8217;s most distinctive pizzerias. There is, however, an ulterior motive: by assembling groups of passionate eaters, no one is [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/events/pizza-tuesdays-launches-2-feb-at-datte-foco/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roman pizzeria to London: “Datte Foco”</title>
		<link>http://youngandfoodish.com/london/roman-pizzeria-to-london-datte-foco/</link>
		<comments>http://youngandfoodish.com/london/roman-pizzeria-to-london-datte-foco/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 16:35:37 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[London]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[Cooking the Roman Way]]></category>
		<category><![CDATA[Datte Foco]]></category>
		<category><![CDATA[David Downie]]></category>
		<category><![CDATA[Food Wine Rome]]></category>
		<category><![CDATA[Herbie Leonelli]]></category>
		<category><![CDATA[Neil Belgrave]]></category>
		<category><![CDATA[pizza al taglio]]></category>
		<category><![CDATA[pizza bianca romana]]></category>
		<category><![CDATA[pizza Tuesdays]]></category>
		<category><![CDATA[Pizzeria Rosso]]></category>
		<category><![CDATA[Prati]]></category>
		<category><![CDATA[Rome]]></category>
		<category><![CDATA[Stoke Newington]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=3813</guid>
		<description><![CDATA[These days it&#8217;s easy to pick out the Italian expats on Stoke Newington Church St. They&#8217;re the ones picking their jaws up from the pavement after having spotted the words DATTE FOCO &#8211; slang for &#8220;light yourself on fire&#8221; – spelled out in white letters on the shop window beside the Three Crowns pub. Datte [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/london/roman-pizzeria-to-london-datte-foco/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>A critic’s revelation: not all dishes are to all tastes</title>
		<link>http://youngandfoodish.com/critics-watch/a-critics-revelation-not-all-dishes-are-to-all-tastes/</link>
		<comments>http://youngandfoodish.com/critics-watch/a-critics-revelation-not-all-dishes-are-to-all-tastes/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 09:51:53 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[critics watch]]></category>
		<category><![CDATA[clichés]]></category>
		<category><![CDATA[Guardian]]></category>
		<category><![CDATA[London]]></category>
		<category><![CDATA[Matthew Norman]]></category>
		<category><![CDATA[My Old Place]]></category>
		<category><![CDATA[Weekend]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=3803</guid>
		<description><![CDATA[Few clichés in food criticism are as vacuous as this observation commonly applied to exotic cuisines:
Not all dishes will be to all tastes&#8230;
The last to use it was Matthew Norman of The Guardian in his Weekend magazine review of the London Szechuan restaurant My Old Place.
I challenge him or anyone else who&#8217;s ever shared this revelation to [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/critics-watch/a-critics-revelation-not-all-dishes-are-to-all-tastes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Guardian says Chinese disrespect veg</title>
		<link>http://youngandfoodish.com/critics-watch/guardian-says-chinese-disrespect-veg/</link>
		<comments>http://youngandfoodish.com/critics-watch/guardian-says-chinese-disrespect-veg/#comments</comments>
		<pubDate>Mon, 18 Jan 2010 14:27:30 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[critics watch]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=3791</guid>
		<description><![CDATA[While many attack the Chinese for repressing human rights or restraining the value of their currency, The Guardian Weekend magazine&#8217;s Matthew Norman may be the first opinion writer for a major national newspaper to call them out en masse for undervaluing their vegetables. In his slapdash review on Saturday, 16th January of My Old Place (not [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/critics-watch/guardian-says-chinese-disrespect-veg/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>With illycaffè’s Francis Francis X7 espresso machine, perfection has its limits</title>
		<link>http://youngandfoodish.com/coffee/with-illycaffes-francis-francis-x7-espresso-machine-perfection-has-its-limits/</link>
		<comments>http://youngandfoodish.com/coffee/with-illycaffes-francis-francis-x7-espresso-machine-perfection-has-its-limits/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 12:36:44 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[coffee]]></category>
		<category><![CDATA[capsules]]></category>
		<category><![CDATA[Francis Francis X7]]></category>
		<category><![CDATA[home espresso machines]]></category>
		<category><![CDATA[illy]]></category>
		<category><![CDATA[illycaffe]]></category>
		<category><![CDATA[iperEspresso]]></category>
		<category><![CDATA[Lucca Trazzi]]></category>
		<category><![CDATA[Nespresso]]></category>
		<category><![CDATA[the limits of perfection]]></category>

		<guid isPermaLink="false">http://youngandfoodish.com/?p=3708</guid>
		<description><![CDATA[As an amateur barista who&#8217;s been through 7 home espresso machines in a dozen years I understand the appeal of a foolproof model that makes you the same beautiful espresso every day. With most semiautomatic machines you need to get the beans, grind, measure and tamping pressure just right and then hope the machine&#8217;s volatile [...]]]></description>
		<wfw:commentRss>http://youngandfoodish.com/coffee/with-illycaffes-francis-francis-x7-espresso-machine-perfection-has-its-limits/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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