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	<title>Comments on: Brown Sauce History</title>
	<atom:link href="http://www.reluctantgourmet.com/blog/sauce-recipes/brown_sauce_history/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.reluctantgourmet.com/blog/sauce-recipes/brown_sauce_history/</link>
	<description>You Have To Eat, So Learn To Cook &#38; Eat Well</description>
	<pubDate>Thu, 17 May 2012 01:28:23 +0000</pubDate>
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		<title>By: Russ Cunningham</title>
		<link>http://www.reluctantgourmet.com/blog/sauce-recipes/brown_sauce_history/comment-page-1/#comment-185048</link>
		<dc:creator>Russ Cunningham</dc:creator>
		<pubDate>Wed, 06 Jul 2011 02:53:17 +0000</pubDate>
		<guid isPermaLink="false">http://www.reluctantgourmet.com/blog/?p=2533#comment-185048</guid>
		<description>Thank you for setting wikipedia straight.  I am a grad of the CIA, 20 yrs in industry, and writing a book.  I was going through Espagnole and Catherine of Aragons relationship to the sauce and the use of Bayonne ham, partidge, etc.  and was appalled that the wiki people had left out the true origin of the sauce.  So that being said, you have found a friend in the true antiquities and non molecular nature of time and technique in bad ass cooking.....Thanks man, Escoffier will always reign, El Bulli, just a fad....exciting as it is...

&lt;em&gt;I will share your appreciation with Chef Vogel. Thanks for writing Russ. - RG&lt;/em&gt;</description>
		<content:encoded><![CDATA[<p>Thank you for setting wikipedia straight.  I am a grad of the CIA, 20 yrs in industry, and writing a book.  I was going through Espagnole and Catherine of Aragons relationship to the sauce and the use of Bayonne ham, partidge, etc.  and was appalled that the wiki people had left out the true origin of the sauce.  So that being said, you have found a friend in the true antiquities and non molecular nature of time and technique in bad ass cooking&#8230;..Thanks man, Escoffier will always reign, El Bulli, just a fad&#8230;.exciting as it is&#8230;</p>
<p><em>I will share your appreciation with Chef Vogel. Thanks for writing Russ. - RG</em></p>
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		<title>By: Tess Sciancalepore</title>
		<link>http://www.reluctantgourmet.com/blog/sauce-recipes/brown_sauce_history/comment-page-1/#comment-134622</link>
		<dc:creator>Tess Sciancalepore</dc:creator>
		<pubDate>Tue, 18 Jan 2011 02:48:40 +0000</pubDate>
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		<description>Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.
&lt;em&gt;
Thanks Tess - RG&lt;/em&gt;</description>
		<content:encoded><![CDATA[<p>Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.<br />
<em><br />
Thanks Tess - RG</em></p>
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