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	<title>Hartlanden BBQ</title>
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	<link>http://www.hartlanden.eu</link>
	<description>...BBQ and more</description>
	<lastBuildDate>Wed, 22 Feb 2012 18:17:36 +0000</lastBuildDate>
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		<title>Brotzeit</title>
		<link>http://www.hartlanden.eu/en/sonstiges/brotzeit</link>
		<comments>http://www.hartlanden.eu/en/sonstiges/brotzeit#comments</comments>
		<pubDate>Wed, 22 Feb 2012 18:16:36 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[other]]></category>
		<category><![CDATA[Brotzeit]]></category>
		<category><![CDATA[Schinken]]></category>
		<category><![CDATA[Wurst]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3818</guid>
		<description><![CDATA[Sorry, this entry is only available in Deutsch.
]]></description>
		<wfw:commentRss>http://www.hartlanden.eu/en/sonstiges/brotzeit/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flank from my butcher of trust</title>
		<link>http://www.hartlanden.eu/en/bbq/wieder-mal-flank-vom-mmv</link>
		<comments>http://www.hartlanden.eu/en/bbq/wieder-mal-flank-vom-mmv#comments</comments>
		<pubDate>Wed, 15 Feb 2012 03:45:11 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[direct grilling]]></category>
		<category><![CDATA[Steak]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3805</guid>
		<description><![CDATA[Yesterday I was at my butcher of trust and got some flank steaks. Gestern war ich mal beim MmV und habe mir ein paar Flank Steaks geholt. The steaks are hung really well and they have a beautiful look even when they are raw  
Just seasoned with Butt Rub and grilled with charcoal. As [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pancake</title>
		<link>http://www.hartlanden.eu/en/kochen/pfannkuchen</link>
		<comments>http://www.hartlanden.eu/en/kochen/pfannkuchen#comments</comments>
		<pubDate>Mon, 13 Feb 2012 08:10:08 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Rezepte]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3781</guid>
		<description><![CDATA[Sorry, this entry is only available in Deutsch.
]]></description>
		<wfw:commentRss>http://www.hartlanden.eu/en/kochen/pfannkuchen/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bean seeds and dumplings</title>
		<link>http://www.hartlanden.eu/en/kochen/bohnakern-und-klos</link>
		<comments>http://www.hartlanden.eu/en/kochen/bohnakern-und-klos#comments</comments>
		<pubDate>Mon, 13 Feb 2012 03:57:09 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Rezepte]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Fränkisch]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3769</guid>
		<description><![CDATA[(Deutsch) Boh]]></description>
		<wfw:commentRss>http://www.hartlanden.eu/en/kochen/bohnakern-und-klos/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sliced meat of beef with noodles</title>
		<link>http://www.hartlanden.eu/en/kochen/geschnetzeltes-vom-rind-mit-nudeln</link>
		<comments>http://www.hartlanden.eu/en/kochen/geschnetzeltes-vom-rind-mit-nudeln#comments</comments>
		<pubDate>Wed, 08 Feb 2012 11:27:01 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Rezepte]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3750</guid>
		<description><![CDATA[Yesterday we had something simple but nevertheless delicious for dinner. Just sliced beef with extremely delicious wine-noodles.For sliced beef with cream you don&#8217;t need any instand food to make a good sauce. You just need a few ingredients you normally have at home and you don&#8217;t need more time than the way with instand food [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Savory breakfast</title>
		<link>http://www.hartlanden.eu/en/kurznotiz/herzhaftes-fruhstuck</link>
		<comments>http://www.hartlanden.eu/en/kurznotiz/herzhaftes-fruhstuck#comments</comments>
		<pubDate>Wed, 08 Feb 2012 07:00:56 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Kurznotiz]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3742</guid>
		<description><![CDATA[(Deutsch) Herzhaftes Frühstück]]></description>
		<wfw:commentRss>http://www.hartlanden.eu/en/kurznotiz/herzhaftes-fruhstuck/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Filet of pork sweet and sour</title>
		<link>http://www.hartlanden.eu/en/asiatisch/wok/schweinelende-sus-sauer</link>
		<comments>http://www.hartlanden.eu/en/asiatisch/wok/schweinelende-sus-sauer#comments</comments>
		<pubDate>Sun, 05 Feb 2012 19:44:20 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Wok]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Stir frying]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3725</guid>
		<description><![CDATA[Today we had semi-freestyle (half recipe, half freestyle) stir fried filet of the sow sweet and sour.
The usual vegetables were stir fried at high heat and then a sauce of starch, ketchup and rice vinegar was added and stir fried at low heat until it was smoothy.
Then the meat was put in a mixture of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Filet of the sow with gorgonzola foam and pasta</title>
		<link>http://www.hartlanden.eu/en/kochen/sauenlende-mit-gorgonzolaschaum-und-pasta</link>
		<comments>http://www.hartlanden.eu/en/kochen/sauenlende-mit-gorgonzolaschaum-und-pasta#comments</comments>
		<pubDate>Sun, 29 Jan 2012 19:00:52 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[pictures]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3708</guid>
		<description><![CDATA[Today it had to be something special. It was the first time I made something like molecular cooking &#8230;
We had filet of the sow, shortly roasted and then brought slowly ro 65 °C core temperature. As side we had homemade pasta with gorgonzola foam and caramelized carrots and mangetouts.








The foam was a bit to hard. [...]]]></description>
		<wfw:commentRss>http://www.hartlanden.eu/en/kochen/sauenlende-mit-gorgonzolaschaum-und-pasta/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gorgonzola foam</title>
		<link>http://www.hartlanden.eu/en/kochen/gorgonzolaschaum</link>
		<comments>http://www.hartlanden.eu/en/kochen/gorgonzolaschaum#comments</comments>
		<pubDate>Sun, 29 Jan 2012 18:45:42 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Rezepte]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Schaum]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3704</guid>
		<description><![CDATA[The gorgonzola foam is fluffy and therefore the taste of it was really special.

Ingredients

100 g Gorgonzola picante
200 ml cream
200 g sour cream
20 g butter
½ shallot
1 clove of garlic
1 glass of white wine
Juice of a half lime
2 g Xanthan

Preparation
Heat the butter and roast the garlic and the chopped shallot until they get color. Now to be [...]]]></description>
		<wfw:commentRss>http://www.hartlanden.eu/en/kochen/gorgonzolaschaum/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Fillet of ham and again smoked belly</title>
		<link>http://www.hartlanden.eu/en/raeuchern-und-poekeln/lachsschinken-und-noch-mal-bauchspeck</link>
		<comments>http://www.hartlanden.eu/en/raeuchern-und-poekeln/lachsschinken-und-noch-mal-bauchspeck#comments</comments>
		<pubDate>Wed, 25 Jan 2012 11:30:52 +0000</pubDate>
		<dc:creator>Friedi</dc:creator>
				<category><![CDATA[Räuchern & Pökeln]]></category>
		<category><![CDATA[Pökeln]]></category>
		<category><![CDATA[Räuchern]]></category>
		<category><![CDATA[Schinken]]></category>
		<category><![CDATA[bacon]]></category>

		<guid isPermaLink="false">http://www.hartlanden.eu/?p=3699</guid>
		<description><![CDATA[Yesterday I thought for myself I should raise my stock and therefore I bought 3,5 pork loins and 4,8 kg belly of pork for curing.
The belly has been cured according the well tried recipe. This time I used fresh garlich instead of the powder. Let&#8217;s see how this will impair the taste of it.
The fillet [...]]]></description>
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		<slash:comments>0</slash:comments>
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