<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Tailgate365 &#187; Grub and Booze</title>
	<atom:link href="http://tailgate365.com/category/grub-and-booze/feed/" rel="self" type="application/rss+xml" />
	<link>http://tailgate365.com</link>
	<description>the site for stuff you like</description>
	<lastBuildDate>Tue, 18 Jun 2013 15:47:54 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.5.1</generator>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 10 &#8211; Ice Cream</title>
		<link>http://tailgate365.com/2013/06/clems-modernist-cuisine-episode-10-ice-cream/</link>
		<comments>http://tailgate365.com/2013/06/clems-modernist-cuisine-episode-10-ice-cream/#comments</comments>
		<pubDate>Tue, 18 Jun 2013 15:47:38 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16162</guid>
		<description><![CDATA[In this episode, I try out the special edition baking steel I purchased from ModernistCuisine.com. I bought this baking steel to make pizza &#8212; and that will be a future video &#8212; but in this video, I attempt to do something I saw on another YouTube video. In that video, Thai street vendors mix fruit [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/06/clems-modernist-cuisine-episode-10-ice-cream/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Honey Sour</title>
		<link>http://tailgate365.com/2013/06/the-honey-sour/</link>
		<comments>http://tailgate365.com/2013/06/the-honey-sour/#comments</comments>
		<pubDate>Tue, 04 Jun 2013 19:30:35 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Liquor/Spirits]]></category>
		<category><![CDATA[Mixed Drinks]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16114</guid>
		<description><![CDATA[2 oz Partida Reposado 1 oz Fresh Lemon Juice 1 oz Honey Syrup (equal parts honey with water) Egg White Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with zest of an orange peel – discard when used.]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/06/the-honey-sour/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 9 &#8211; Pork Carnitas</title>
		<link>http://tailgate365.com/2013/06/clems-modernist-cuisine-episode-9-pork-carnitas/</link>
		<comments>http://tailgate365.com/2013/06/clems-modernist-cuisine-episode-9-pork-carnitas/#comments</comments>
		<pubDate>Mon, 03 Jun 2013 18:28:52 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16110</guid>
		<description><![CDATA[This episode of Average Joe to Modernist Cuisine Chef has me returning to a Mexican dish with another recipe out of Modern Cuisine at Home. Again, I&#8217;m busting out the pressure cooker, but this time to make pork carnitas. I had to scale both the pork portion of the recipe (due to an abundance of [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/06/clems-modernist-cuisine-episode-9-pork-carnitas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 8 &#8211; Lobster Bisque</title>
		<link>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-8-lobster-bisque/</link>
		<comments>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-8-lobster-bisque/#comments</comments>
		<pubDate>Thu, 30 May 2013 13:17:52 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Chili & Soup]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16106</guid>
		<description><![CDATA[In this episode, I tackle the recipe for lobster bisque from the book Modernist Cuisine at Home. Honestly, the whole way through this recipe, I was concerned that this wouldn&#8217;t turn out well. So much of this process just felt wrong to me and my feelings were compounded by the fact that I had to [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-8-lobster-bisque/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 7 &#8211; Scrambled Eggs</title>
		<link>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-7-scrambled-eggs/</link>
		<comments>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-7-scrambled-eggs/#comments</comments>
		<pubDate>Tue, 28 May 2013 12:23:52 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16099</guid>
		<description><![CDATA[In this episode, I try my hand at eggs once again and the results turn out far more successfully than they did with my attempts at sous vide egg poaching. This time around, it&#8217;s a variation of scrambled eggs (can you say pudding?) and the result is a rich creamy delight that I am certain [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-7-scrambled-eggs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 6 &#8211; Steak Tacos</title>
		<link>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-6-steak-tacos/</link>
		<comments>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-6-steak-tacos/#comments</comments>
		<pubDate>Tue, 21 May 2013 20:07:26 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[modernist cuisene steak tacos]]></category>
		<category><![CDATA[steak taco recipe]]></category>
		<category><![CDATA[steak taco video]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16094</guid>
		<description><![CDATA[In this episode, I combine my love of authentic Mexican food with a couple of my newly learned modernist cuisine techniques. I cook the steak sous vide, create a queso fundido sauce with sodium citrate, and I attempt to make a light, fluffy guacamole using the whipping siphon with surprising results. Because of the length [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-6-steak-tacos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 5 &#8211; Xanthan Gum</title>
		<link>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-5-xanthan-gum/</link>
		<comments>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-5-xanthan-gum/#comments</comments>
		<pubDate>Tue, 14 May 2013 18:30:00 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Chili & Soup]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[modernist cuisine video]]></category>
		<category><![CDATA[xanthan gum video]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16080</guid>
		<description><![CDATA[In this episode, I utilize xanthan gum to thicken up an asparagus soup. Xanthan gum is far superior to flour or corn starch as a thickener because you don&#8217;t need much, it won&#8217;t impact your recipe&#8217;s flavor, and it is not temperature dependent. &#160; &#160;]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-5-xanthan-gum/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 4 &#8211; Burgers</title>
		<link>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-4-burgers/</link>
		<comments>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-4-burgers/#comments</comments>
		<pubDate>Wed, 08 May 2013 12:26:08 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[modernist cuisine at home burgers]]></category>
		<category><![CDATA[modernist cuisine how to video]]></category>
		<category><![CDATA[modernist cuisine videos]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16055</guid>
		<description><![CDATA[In this episode of Average Joe to Modernist Cuisine Chef, I again try my hand at using the sous vide water oven &#8212; this time to make cheese burgers. In the recipe in Modernist Cuisine at Home, they grind their own meat blend and then deep fry the burger after it comes out of the [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-4-burgers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Peppadew &amp; Hummus Grilled Naan Pizza</title>
		<link>http://tailgate365.com/2013/05/peppadew-hummus-grilled-naan-pizza/</link>
		<comments>http://tailgate365.com/2013/05/peppadew-hummus-grilled-naan-pizza/#comments</comments>
		<pubDate>Fri, 03 May 2013 18:44:24 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Appetizers & Dips]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables & Fruit]]></category>
		<category><![CDATA[grilled naan pizza recipe]]></category>
		<category><![CDATA[grilled pizza]]></category>
		<category><![CDATA[peppadew pizza]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16050</guid>
		<description><![CDATA[This pizza is about as easy as it gets.  Have to disclose this idea came from Wegmans and I ended up using many of their store brands to make it on the cheap.  I&#8217;m not even going to list out exact ingredient amounts, I think pizzas like this are best when you just wing it [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/05/peppadew-hummus-grilled-naan-pizza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clem&#8217;s Modernist Cuisine &#8211; Episode 3 &#8211; Cheese</title>
		<link>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-3-cheese/</link>
		<comments>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-3-cheese/#comments</comments>
		<pubDate>Fri, 03 May 2013 14:47:59 +0000</pubDate>
		<dc:creator>LT</dc:creator>
				<category><![CDATA[Appetizers & Dips]]></category>
		<category><![CDATA[Grub and Booze]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[modernist cuisine at home video]]></category>
		<category><![CDATA[modernist cuisine cheese video]]></category>
		<category><![CDATA[modernist cuisine videos]]></category>

		<guid isPermaLink="false">http://tailgate365.com/?p=16046</guid>
		<description><![CDATA[In this episode, I introduce one of the chemicals used in in modernist cooking, sodium citrate. Now before you get turned off by the word &#8220;chemicals&#8221;, you should know that everything we eat has some form of chemical component to it. Sodium citrate is simply a salt derived from citrus and what it allows you [...]]]></description>
		<wfw:commentRss>http://tailgate365.com/2013/05/clems-modernist-cuisine-episode-3-cheese/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
