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	<title>Road To… &#187; simmer</title>
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		<title>Foie Gras Torchon</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/#comments</comments>
		<pubDate>Wed, 11 May 2011 11:02:53 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[simmer]]></category>

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		<description><![CDATA[Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Spicy Beef Tendon</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/#comments</comments>
		<pubDate>Sun, 29 Mar 2009 10:44:41 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[simmer]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tendon]]></category>

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		<slash:comments>10</slash:comments>
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		<item>
		<title>Bacon Mayo&#8230; the new black</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/02/22/bacon-mayo-the-new-black/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/02/22/bacon-mayo-the-new-black/#comments</comments>
		<pubDate>Mon, 23 Feb 2009 04:00:24 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[clarify]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[mayo]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[render]]></category>
		<category><![CDATA[simmer]]></category>

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		<slash:comments>27</slash:comments>
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		<title>Corned Beef Tongue</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/11/20/corned-beef-tongue/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/11/20/corned-beef-tongue/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 08:49:35 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[simmer]]></category>
		<category><![CDATA[tongue]]></category>

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		<description><![CDATA[Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week.  You can add herbs and spices to your salt cure too.  If you are going to &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/11/20/corned-beef-tongue/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>12</slash:comments>
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