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	<title>Oyster Food and Culture</title>
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	<link>http://oysterfoodandculture.com</link>
	<description>a place to exchange ideas and learn about culture through food</description>
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		<title>Coffee:  Moka, that ubiquitous stove top coffee maker</title>
		<link>http://oysterfoodandculture.com/2012/05/coffee-moka-that-ubiquitous-stove-top-coffee-maker/</link>
		<comments>http://oysterfoodandculture.com/2012/05/coffee-moka-that-ubiquitous-stove-top-coffee-maker/#comments</comments>
		<pubDate>Thu, 03 May 2012 01:21:45 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[food]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11722</guid>
		<description><![CDATA[If ever there was a universal coffee maker, I think the moka pot fits the bill.  It is also known as caffettiera &#8221;coffee maker&#8221; or macchinetta del caffè &#8221;small coffee machine&#8221;, or &#8220;Italian coffee pot.&#8221;  For such a relatively simple devise it provokes a passionate response.  I mean really, it is a stove. top. coffee maker.  Thats it. But what it does, it does very well, by passing hot water pressurized by steam through ground coffee, ever since it was first patented by inventor Luigi De Ponti for Alfonso Bialetti in 1933.  How passionate, you might ask skeptically?  How about the fact that it is on display in such museums as the Museum of Modern Art, the Cooper–Hewitt, National Design Museum, the Design Museum, and the London Science Museum, my stove top? &#160; How the heck does it work?  The boiler (the bottom portion) is filled with water to a marker and the funnel-shaped metal filter is inserted.  Then the upper part with the second metal filter at the bottom, is tightly screwed onto the base. The pot is placed on stove burner, the water is brought to the point where steam is emitted from the boiler and forced through the coffee in the [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Spain: Valencian Food</title>
		<link>http://oysterfoodandculture.com/2012/04/spain-valencian-food/</link>
		<comments>http://oysterfoodandculture.com/2012/04/spain-valencian-food/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 03:38:51 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[horchata]]></category>
		<category><![CDATA[paella]]></category>
		<category><![CDATA[Valencia]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11199</guid>
		<description><![CDATA[In Valencia, along with the Flamenco, paella is king, all things citrus, fish and sea food galore.  You get the idea, this is a land with plentiful options, and the resulting combinations increase exponentially. Given the bounty that exists due to its location, Valencian cuisine can be said to focus on vegetables and the fruits of the sea.  Meat plays second fiddle here, which, if you consider what they had access to prior to industrial transportation, makes sense &#8211; Valencia is nestled right up to the sea but as you go inland one quickly finds oneself in mountainous regions that look barren and harsh. The meat, when it enters the recipe equation, is mostly rabbit and goat that pairs well with the other ingredients. Food wise, what to expect While no means exhaustive, here is a sample of what one might expect: Rice is heavily featured on the menu, given that it is grown nearby, and the dishes prepared can be split into two categories, wet rice dishes such as arroz caldoso (a rice stew),  el arroz amb fessols i naps, (rice with beans and turnips), or dry rice dishes such as paella. Fish dishes are popular. Consider for example grilled eel served [...]]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Special Ingredients:  Middle Eastern Delights &#8211; Marash + Aleppo Peppers</title>
		<link>http://oysterfoodandculture.com/2012/04/special-ingredients-middle-eastern-delights-marash-aleppo-peppers/</link>
		<comments>http://oysterfoodandculture.com/2012/04/special-ingredients-middle-eastern-delights-marash-aleppo-peppers/#comments</comments>
		<pubDate>Sun, 01 Apr 2012 21:58:46 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[Special Ingredients]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[Syria]]></category>
		<category><![CDATA[Turkey]]></category>
		<category><![CDATA[Chile]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11236</guid>
		<description><![CDATA[I found some at a spice market and was so intrigued I could not wait to give the bag a try.  What made me curious was the relatively copious amount of moisture that was evident on the bag.  I&#8217;d never seen &#8220;dried&#8221; peppers with this amount.  Boy am I glad that I let my curiosity get the best of me and lead me to check out these peppers. Marash peppers, grown in Turkey, are sun-dried, stemmed, seeded, and ground. This chili is naturally moist with essential oils, a sure sign its not past its prime.  They also have the aroma of dried fruits with musty and earthy flavors tacked on. This chili commonly finds a place in meat preparations such as chicken, lamb, or goat, and is commonly found in Middle East and Eastern Mediterranean cuisine.  This post from Culinary Anthropologist offers some great details.  She first discovered the pepper while working at Chez Panisse in nearby Berkeley, California, where they wanted the taste the pepper offered, minus the heat so as not to overwhelm their customers. They are very similar to Aleppo pepers, but lack the the slightly acidic after taste that accompanies Aleppos.  Curious?  Neil Sapper offers a great [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2012/04/special-ingredients-middle-eastern-delights-marash-aleppo-peppers/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Sweet Delights &#8211; Turrón a Combination of Nuts and Honey not to be Denied</title>
		<link>http://oysterfoodandculture.com/2012/03/sweet-delights-turron-a-combination-of-nuts-and-honey-not-to-be-denied/</link>
		<comments>http://oysterfoodandculture.com/2012/03/sweet-delights-turron-a-combination-of-nuts-and-honey-not-to-be-denied/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 02:29:41 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Middle East]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[candy]]></category>
		<category><![CDATA[confiture]]></category>
		<category><![CDATA[havla]]></category>
		<category><![CDATA[nougat]]></category>
		<category><![CDATA[torrone]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11724</guid>
		<description><![CDATA[When in Spain, nibble as the Spanish do &#8211; that&#8217;s my motto.  I figure the locals are in the know and I&#8217;ve never been proven wrong, my theory has only been validated. Turrón (Spanish), torró (if you are in Barcelona), or torrone (Italian), also know is nougat is a candy mostly made of honey, sugar, and egg white, with toasted almonds or other nuts.  It looks like this: Its a popular Christmas dessert, with the wrapping often so pretty, that I am loath to tear into it.  (That feeling usually does not last for long.)  I&#8217;d often wondered why, as good as nougat is, that we cannot get it more readily.  For the record, its not limited to these two countries, as can be expected, varieties exist in Latin America and the Philippines.  Places where Spain and Italy had colonies and cultural influence.  Of course these other regions put their own stamp on this dessert and modified it to local tastes.  The addition of chocolate would be a good example. Legend has it that a master confectioner named Pablo Turrons invented this almond nougat in Barcelona in the 19th century during the Spanish Succession using only what he had available, [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2012/03/sweet-delights-turron-a-combination-of-nuts-and-honey-not-to-be-denied/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Three Cities, Three Food Markets, and Oh Were They Good</title>
		<link>http://oysterfoodandculture.com/2012/03/three-cities-three-food-markets-and-oh-where-they-good/</link>
		<comments>http://oysterfoodandculture.com/2012/03/three-cities-three-food-markets-and-oh-where-they-good/#comments</comments>
		<pubDate>Sun, 11 Mar 2012 18:56:15 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[Barcelona]]></category>
		<category><![CDATA[food markets]]></category>
		<category><![CDATA[food shopping]]></category>
		<category><![CDATA[La Boqueria]]></category>
		<category><![CDATA[Madrid]]></category>
		<category><![CDATA[Valencia]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11622</guid>
		<description><![CDATA[Actually each of these cities has multiple food markets, but these three markets were in a class of their own.  What also made the visit interesting is that while the focus was on food, each setup was different as was the vibe of the place, satisfying different needs for different cities. Barcelona &#8211; La Boqueria &#160; If you mention Barcelona to any self respecting food lover, this market is high on their list of places to visit.  I was no exception, and it was the first place in Barcelona I insisted on dragging my husband (let&#8217;s get this trip off on the right foot).   I stepped in to the interior, and I did not know what to do, logical thoughts flew from my brain.  I&#8217;d seen this behavior in my five year old niece when she first caught sight of the Children&#8217;s Play Ground in Golden Gate Park, stutter stepping, conflicted, pulled in so many directions with a serious case of sensory overload &#8211; I just never expected to catch myself doing it.  Finally I came to my senses enough to insist to my husband that we approach our visit in a logical fashion going down each aisle before [...]]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>A Bit of Heaven in Chocolate and Churros</title>
		<link>http://oysterfoodandculture.com/2012/03/a-bit-of-heaven-in-chocolate-and-churros/</link>
		<comments>http://oysterfoodandculture.com/2012/03/a-bit-of-heaven-in-chocolate-and-churros/#comments</comments>
		<pubDate>Sun, 04 Mar 2012 21:35:57 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[chocolate]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[traditions]]></category>
		<category><![CDATA[Barcelona]]></category>
		<category><![CDATA[churros]]></category>
		<category><![CDATA[Madrid]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11577</guid>
		<description><![CDATA[Chocolate and churros.  Churros and chocolate.  I have to say I was a bit ambivalent about the combination, All that changed when I lanted in Madrid, and was told to visit a tiny shop (San Gines) that focused only on chocolate and churros.  That ambivalence went out the window, as San Gines is an institution, and renowned for this tasty treat for good reason.  For the uninitiated there is a procedure that must be followed, and why this experience is best with at least two people: Carefully select from the menu posted above the cash register. Dutifully stand in line to pay for your purchase &#8211; first.  You must show your receipt to the server to get your chocolate selection Dream of finding a place to sit, or an open space to stand.  Aside from the dozen or so tables, they have ledges designed for people to stand and experience their chocolate.  This is not an easy task, but the perseverance pays off. Hopefully catch the eye of the waiter to pass your receipt. Gleefully brace yourself for what&#8217;s to come. Feel the glee swell inside you until you want to burst as the plate of freshly fried churros and cup of [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2012/03/a-bit-of-heaven-in-chocolate-and-churros/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>A Tale of Two Countries and Two Horchatas</title>
		<link>http://oysterfoodandculture.com/2012/02/a-tale-of-two-countries-and-two-horchatas/</link>
		<comments>http://oysterfoodandculture.com/2012/02/a-tale-of-two-countries-and-two-horchatas/#comments</comments>
		<pubDate>Sat, 18 Feb 2012 17:45:18 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[Mexico]]></category>
		<category><![CDATA[Nicaragua]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[horchata]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11523</guid>
		<description><![CDATA[Until recently, if you said &#8220;horchata&#8221; I would have responded with &#8220;Mexico!&#8221;  Now, I am not so sure, having sampled the horchata of Spain, which country&#8217;s name I&#8217;d blurt out.  While there are some similarites, sweet frothy drink, the differences are readily apparent.  Besides, these two countries do not have the monopoly on this drink, as several other nations claim tasty versions all their own. The Spanish One The horchata name comes from Valencian Catalan orxata, which itself probably came from ordiata, made from ordi (barley) (Latin: hordeata). The French and English orgeat, the Italian orzata, and the Surinamese Dutch orgeade are all similarly derived, though the beverages themselves have diverged, and are generally no longer made from barley. In Spain, the drink is referred to  as orxata de xufa (horchata de chufa), with chufa being another name for tigernuts.  Water,  sugar, a touch of lemon, and possibly cinnamon complete the tasty and refreshing drink.  This drink is usually served one of two ways:  fresh as seen in the picture at the top of the post, or granizado, mixed with ice so that it has a frozen shake like consistency.  Given that we had the good fortune to visit  when [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2012/02/a-tale-of-two-countries-and-two-horchatas/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>When hamming it up in Spain is serious business &#8211; My jamón ibérico</title>
		<link>http://oysterfoodandculture.com/2012/01/when-hamming-up-it-in-spain-is-serious-business-my-jamon-iberico/</link>
		<comments>http://oysterfoodandculture.com/2012/01/when-hamming-up-it-in-spain-is-serious-business-my-jamon-iberico/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 01:53:55 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[country]]></category>
		<category><![CDATA[culture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[jamon]]></category>
		<category><![CDATA[jamon iberico]]></category>
		<category><![CDATA[serrano ham]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11522</guid>
		<description><![CDATA[Asking for food recommendations for a trip to Spain, I knew would open up a can of worms. Everyone has an opinion that seems to counter the prevailing idea of the previous &#8216;expert&#8221; on topics such as favorite tapas joints or paella experiences.  However, I was surprised to see one universal thread through everyone&#8217;s recommendation &#8211; the ham.  &#8221;You have got to try the ham, and not just any ham, but the Iberian ham, the Jamón ibérico &#8211; the mother of all hams, and a lot of lip smacking was involved.  I&#8217;ve been lucky enough to sample this tidbits from heaven here in the States but I am eager to try it on its home turf, or at least as close as I can get. So for any ham lovers, that have not sampled this delight yet, let me offer up some information: Jamón ibérico or Iberian ham is also known as pata negra, and it is a cured ham produced mostly in Spain. According to Spain&#8217;s Denominación de Origen rules on food products, the jamón ibérico must only be made from black Iberian pigs or cross-bred pigs as long as they are at least 75% ibérico.  Its arrival in the [...]]]></description>
		<wfw:commentRss>http://oysterfoodandculture.com/2012/01/when-hamming-up-it-in-spain-is-serious-business-my-jamon-iberico/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
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		<item>
		<title>Sacher Torte, a controversial chocolate dessert that is uncontroversially good</title>
		<link>http://oysterfoodandculture.com/2012/01/sacher-torte-a-controversial-chocolate-dessert-that-is-uncontroversially-good/</link>
		<comments>http://oysterfoodandculture.com/2012/01/sacher-torte-a-controversial-chocolate-dessert-that-is-uncontroversially-good/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 15:47:35 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[Austria]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[kaffeehaus]]></category>
		<category><![CDATA[Sacher torte]]></category>
		<category><![CDATA[torte]]></category>
		<category><![CDATA[Vienna]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11448</guid>
		<description><![CDATA[When I was last in Vienna, high on my list was taking my husband to one of Vienna&#8217;s justly famous kaffeehaus to sample a Sacher torte.  Isn&#8217;t that what you are suppose to do?  The Sacher torte is to Vienna what chocolate chip cookies is the US, or gelato to Italy &#8211; it defines it.  While I certainly knew of the torte and its connection to Vienna, I was unaware of the muddled and controversial history of this famous dessert.  I&#8217;ve been taking a break from work recently to enjoy reading Michael Krondl&#8217;s Sweet Invention &#8211;  A History of Desserts, and greatly enjoyed the chapter on Austria&#8217;s contribution to the sweet course.  You see, there&#8217;s the &#8220;Original Saucher Torte&#8221; and the &#8220;Eduard Sacher Torte&#8221; which are very similar but not to be confused.  Recipes similar to that of the Sachertorte appeared as early as the eighteenth century, (a 1718 cookbook by Conrad Hagger, another instance in Gartler-Hickmann&#8217;s 1749 Tried and True Viennese Cookbook (Wienerisches bewährtes Kochbuch). According to the story as recounted by Eduard Sacher, the creation of the torte reads like a Disney fairy tale, and begins with a request by a prince, back in 1832 for a dessert with [...]]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Saffron, the spice dearly loved by many</title>
		<link>http://oysterfoodandculture.com/2011/12/saffron-the-spice-dearly-loved-by-many/</link>
		<comments>http://oysterfoodandculture.com/2011/12/saffron-the-spice-dearly-loved-by-many/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 00:27:00 +0000</pubDate>
		<dc:creator>OysterCulture</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[Middle East]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[Special Ingredients]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[Iran]]></category>
		<category><![CDATA[Persia]]></category>
		<category><![CDATA[saffron]]></category>
		<guid isPermaLink="false">http://oysterfoodandculture.com/?p=11402</guid>
		<description><![CDATA[Adding saffron to a dish is like having cashmere in a blended wool sweater, it immediately ups the desirability factor and puts it in the favorite rotation.  There is something about this herb that elevates a dish to something special.  I have friends from various saffron producing regions who claim that theirs is the superior product.  I cannot claim expertise, but I think perhaps its a bit of terrior, their saffron is the best of the dishes of that area.  While I cannot claim to identify the best, saffron from different regions does taste differently. Plus the fact that the saffron they are consuming is probably fresher and closer to the source might have something to do with it. Saffron comes from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to between 8&#8243; to 12&#8243; and bears up to four flowers, each with three distinctive vivid crimson stigmas, which are each the distal end of a carpel.  Together with stalks (or styles) that connect the stigmas to their host plant, the dried stigmas are used treasured around the globe as agents of taste and color. [...]]]></description>
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		<slash:comments>19</slash:comments>
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