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	<title>Zen Can Cook &#187; Meat</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Braised Short Ribs: a step by step tutorial</title>
		<link>http://www.zencancook.com/2010/10/braised-short-ribs-a-step-by-step-tutorial/</link>
		<comments>http://www.zencancook.com/2010/10/braised-short-ribs-a-step-by-step-tutorial/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 14:46:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5561</guid>
		<description><![CDATA[In this next Project Food Blog challenge we were asked to create a step-by-step instructional photo tutorial demonstrating one of our favorite recipe. The photos need to guide the reader through many winding roads so i&#8217;m crossing my fingers that none of you will get lost in the jungle and get eaten by piranhas. One [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/10/braised-short-ribs-a-step-by-step-tutorial/feed/</wfw:commentRss>
		<slash:comments>73</slash:comments>
		</item>
		<item>
		<title>Grilled Ribeye Steak with Piri-Piri &amp; Chimichurri</title>
		<link>http://www.zencancook.com/2010/04/grilled-ribeye-steak-w-piri-piri-chimichurri/</link>
		<comments>http://www.zencancook.com/2010/04/grilled-ribeye-steak-w-piri-piri-chimichurri/#comments</comments>
		<pubDate>Sun, 11 Apr 2010 20:02:08 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4164</guid>
		<description><![CDATA[Chimichurri is a kind of spicy, vinegar-laced parsley pesto, and the condiment of choice with the asado, or grilled beef of Argentina. In this version, i left out the chili and used it in the spice rub instead to let the chimichurri act more as a kool-aid for the spicy-smokey-peppery grilled ribeye. This sauce is [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/04/grilled-ribeye-steak-w-piri-piri-chimichurri/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>The Lamb Burger Experiment</title>
		<link>http://www.zencancook.com/2010/03/the-lamb-burger-experiment/</link>
		<comments>http://www.zencancook.com/2010/03/the-lamb-burger-experiment/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 19:50:50 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3783</guid>
		<description><![CDATA[That&#8217;s what happen when you spend a little too much time on twitter. I recently read a tweet by @FrankBruni touting the merits of the lamb burger at The Breslin. For you non-New-Yorkers, that&#8217;s the New York Times ex-restaurant critic tweeting about a favourite of his at a new popular hang-out. With an instant craving [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/03/the-lamb-burger-experiment/feed/</wfw:commentRss>
		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Braised Lamb Shanks Recipe</title>
		<link>http://www.zencancook.com/2010/01/braised-lamb-shanks-recipe/</link>
		<comments>http://www.zencancook.com/2010/01/braised-lamb-shanks-recipe/#comments</comments>
		<pubDate>Thu, 14 Jan 2010 04:57:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Braised]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3100</guid>
		<description><![CDATA[No, no&#8230; i didn&#8217;t apply shoe polish to my lamb shanks. Thanks for asking! A shoe is probably the last thing on earth these lamb shanks should be compared to. Today we&#8217;re dealing with pure tenderness, my friends. Sure, they require proper technique and a bit longer braising time than your average lamb shank, but it&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/01/braised-lamb-shanks-recipe/feed/</wfw:commentRss>
		<slash:comments>47</slash:comments>
		</item>
		<item>
		<title>Pork Belly Buns</title>
		<link>http://www.zencancook.com/2009/10/pork-belly-buns/</link>
		<comments>http://www.zencancook.com/2009/10/pork-belly-buns/#comments</comments>
		<pubDate>Thu, 15 Oct 2009 02:35:36 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Braised]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=2041</guid>
		<description><![CDATA[My pork belly buns are better than Momofuku&#8217;s! Here i said it. You may want to unleash the dogs now and let them eat me alive but first give me a chance to explain. I had the pork buns at Momofuku and while i thought they were very delicious, i left thinking they could be [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2009/10/pork-belly-buns/feed/</wfw:commentRss>
		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Tomates Farcies</title>
		<link>http://www.zencancook.com/2009/09/tomates-farcies/</link>
		<comments>http://www.zencancook.com/2009/09/tomates-farcies/#comments</comments>
		<pubDate>Tue, 22 Sep 2009 18:51:03 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Side-Dish]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=1850</guid>
		<description><![CDATA[Well, i don&#8217;t feel inspired to write today. Could a post consist simply of  : Hey, here are some stuffed tomatoes for ya! &#8230; No? I could go on and on about how tomates farcies is a classic home-cooked dish in France and how I find the preparation very satisfying and reminiscent of the slow cooking [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2009/09/tomates-farcies/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Braised Short Ribs with Carrot Puree and Spring Vegetables</title>
		<link>http://www.zencancook.com/2009/05/braised-short-ribs-with-carrot-puree-and-spring-vegetables/</link>
		<comments>http://www.zencancook.com/2009/05/braised-short-ribs-with-carrot-puree-and-spring-vegetables/#comments</comments>
		<pubDate>Tue, 05 May 2009 03:08:35 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=746</guid>
		<description><![CDATA[Under the food blogger act of full disclosure i have to admit that i&#8217;m writing this post sitting in a Starbucks eating a two-days old turkey pesto sandwich with an over sweetened (and overpriced) cup of coffee. I wish i could have kept this secret to avoid ridicule but i&#8217;m trying to follow guidelines around [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2009/05/braised-short-ribs-with-carrot-puree-and-spring-vegetables/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Pheasant, Pork Belly &amp; Foie Gras Terrine + Artisan Bread in 5 minutes</title>
		<link>http://www.zencancook.com/2009/03/pheasant-pork-belly-foie-gras-terrine-artisan-bread-in-5-minutes/</link>
		<comments>http://www.zencancook.com/2009/03/pheasant-pork-belly-foie-gras-terrine-artisan-bread-in-5-minutes/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 19:45:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Terrine]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2009/03/pheasant-pork-belly-foie-gras-terrine-artisan-bread-in-5-minutes/</guid>
		<description><![CDATA[Arrghh&#8230; My internet connection hasn&#8217;t been working for days. I almost feel like a normal human being again except that the real life is not as much exciting as this blogging world. I much rather be here with you and talk about how to make a terrine from scratch or about wrestling matches between pigs [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2009/03/pheasant-pork-belly-foie-gras-terrine-artisan-bread-in-5-minutes/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Duck Confit &amp; &#8216;Zen&#8217; Vegetable Stir-Fry</title>
		<link>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/</link>
		<comments>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/#comments</comments>
		<pubDate>Tue, 23 Sep 2008 02:22:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Duck]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/</guid>
		<description><![CDATA[Can you tell i cleaned the refrigerator today? I like to start fresh every week but i had two duck legs confit, various vegetables, mushrooms, some ginger, garlic, shallots and scallions leftover from last week, so i made a nice little stir-fry. When the vegetables started to get happy in the wok i deglazed with [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>It&#8217;s All About the Rub: Ten-Spice Rack of Lamb w/ Cucumber-Mint Relish</title>
		<link>http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/</link>
		<comments>http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/#comments</comments>
		<pubDate>Tue, 09 Sep 2008 02:44:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/</guid>
		<description><![CDATA[A few days ago I went to see a massage therapist in Chinatown after hurting my back at work. People around me kept warning me of this kind of therapy saying things like: “You can’t take the pain, you wuss!” or “This ain’t for gwai lo’s!” (white boys) or even “You’ll cry like a baby!”. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
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