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> <channel><title>Comments on: The Awesome Whisk (video)</title> <atom:link href="http://cookingupastory.com/the-awesome-whisk/feed" rel="self" type="application/rss+xml" /><link>http://cookingupastory.com/the-awesome-whisk</link> <description>An online television show (and blog) about food and sustainable living</description> <lastBuildDate>Tue, 22 May 2012 14:46:24 +0000</lastBuildDate> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.3.2</generator> <item><title>By: Pudding and Custard: The Good, the Bad, and the Healthy &#171; mrscratchit</title><link>http://cookingupastory.com/the-awesome-whisk/comment-page-1#comment-179484</link> <dc:creator>Pudding and Custard: The Good, the Bad, and the Healthy &#171; mrscratchit</dc:creator> <pubDate>Mon, 27 Feb 2012 22:39:07 +0000</pubDate> <guid
isPermaLink="false">http://cookingupastory.com/index.php/2006/06/20/the-awesome-whisk/#comment-179484</guid> <description>[...] Whisk dry ingredients together in a medium pot with a thick bottom. Whisk in 1 cup of milk. Add remaining milk and heat over medium heat, whisking occasionally and more frequently as the mixture heats up. By the time it comes to a boil, whisk constantly for 1 minute. Remove from heat, stir in vanilla. Pour into four 1/2 cup custard cups and cool at least 20 minutes—or you will burn your mouth! Serve warm in the winter and cold In the summer. Cover with plastic wrap (unless you can think of something more environmentally friendly) and refrigerate for up to three days. [...]</description> <content:encoded><![CDATA[<p>[...] Whisk dry ingredients together in a medium pot with a thick bottom. Whisk in 1 cup of milk. Add remaining milk and heat over medium heat, whisking occasionally and more frequently as the mixture heats up. By the time it comes to a boil, whisk constantly for 1 minute. Remove from heat, stir in vanilla. Pour into four 1/2 cup custard cups and cool at least 20 minutes—or you will burn your mouth! Serve warm in the winter and cold In the summer. Cover with plastic wrap (unless you can think of something more environmentally friendly) and refrigerate for up to three days. [...]</p> ]]></content:encoded> </item> <item><title>By: Gina</title><link>http://cookingupastory.com/the-awesome-whisk/comment-page-1#comment-174229</link> <dc:creator>Gina</dc:creator> <pubDate>Sun, 19 Feb 2012 14:49:47 +0000</pubDate> <guid
isPermaLink="false">http://cookingupastory.com/index.php/2006/06/20/the-awesome-whisk/#comment-174229</guid> <description>Great post! :) Just found you today on twitter. I love your site. Stop by and say hello when you get a chance.</description> <content:encoded><![CDATA[<p>Great post! <img
src="http://cookingupastory.com/wp-includes/images/smilies/icon_smile.gif?41ed4f" alt=':)' class='wp-smiley' /> Just found you today on twitter. I love your site. Stop by and say hello when you get a chance.</p> ]]></content:encoded> </item> <item><title>By: Michael’s Mars Meringues</title><link>http://cookingupastory.com/the-awesome-whisk/comment-page-1#comment-40998</link> <dc:creator>Michael’s Mars Meringues</dc:creator> <pubDate>Wed, 10 Jun 2009 00:43:03 +0000</pubDate> <guid
isPermaLink="false">http://cookingupastory.com/index.php/2006/06/20/the-awesome-whisk/#comment-40998</guid> <description>[...] out the related video story: The Awesome Whisk They are found in almost every kitchen, but surprisingly there’s only one U.S. manufacturer. [...]</description> <content:encoded><![CDATA[<p>[...] out the related video story: The Awesome Whisk They are found in almost every kitchen, but surprisingly there’s only one U.S. manufacturer. [...]</p> ]]></content:encoded> </item> </channel> </rss>
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