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	<title>Comments for Dinner with Daniel</title>
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	<link>http://dinnerwithdaniel.com</link>
	<description>Food should be a means of establishing connections with each other, sharing our values, and positively affecting the world we live in.</description>
	<lastBuildDate>Mon, 21 Nov 2011 08:41:02 -0700</lastBuildDate>
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		<title>Comment on a harvest dinner at Bite Bistro for hardcore foodies and everyday diners by Bite Bistro</title>
		<link>http://dinnerwithdaniel.com/2011/11/13/a-harvest-dinner-at-bite-bistro-for-hardcore-foodies-and-everyday-diners/comment-page-1/#comment-11198</link>
		<dc:creator>Bite Bistro</dc:creator>
		<pubDate>Mon, 21 Nov 2011 08:41:02 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=737#comment-11198</guid>
		<description>[...] reading several rave reviews, I finally made it out to the downtown Bellevue bistro with my favorite girl in the [...]</description>
		<content:encoded><![CDATA[<p>[...] reading several rave reviews, I finally made it out to the downtown Bellevue bistro with my favorite girl in the [...]</p>
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		<title>Comment on a harvest dinner at Bite Bistro for hardcore foodies and everyday diners by Janice Foster</title>
		<link>http://dinnerwithdaniel.com/2011/11/13/a-harvest-dinner-at-bite-bistro-for-hardcore-foodies-and-everyday-diners/comment-page-1/#comment-11069</link>
		<dc:creator>Janice Foster</dc:creator>
		<pubDate>Mon, 14 Nov 2011 00:28:04 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=737#comment-11069</guid>
		<description>Sounds really fancy, Dave. Good luck and we are proud of you!!!</description>
		<content:encoded><![CDATA[<p>Sounds really fancy, Dave. Good luck and we are proud of you!!!</p>
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		<title>Comment on a harvest dinner at Bite Bistro for hardcore foodies and everyday diners by mike lewis</title>
		<link>http://dinnerwithdaniel.com/2011/11/13/a-harvest-dinner-at-bite-bistro-for-hardcore-foodies-and-everyday-diners/comment-page-1/#comment-11062</link>
		<dc:creator>mike lewis</dc:creator>
		<pubDate>Sun, 13 Nov 2011 18:07:14 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=737#comment-11062</guid>
		<description>great job grandson gram and i will come and dine soon.love gramp.glad things are going good for you.</description>
		<content:encoded><![CDATA[<p>great job grandson gram and i will come and dine soon.love gramp.glad things are going good for you.</p>
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		<title>Comment on homegrown figs by admin</title>
		<link>http://dinnerwithdaniel.com/2011/11/01/homegrown-figs/comment-page-1/#comment-10831</link>
		<dc:creator>admin</dc:creator>
		<pubDate>Wed, 02 Nov 2011 13:12:30 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=715#comment-10831</guid>
		<description>Fig researcher Paolo replied on Facebook as follows:

cute, but its a very common practice to bury a fig tree. each one of our trees produce about 2000 figs the prof is in the pudding. i did an experiment a few years ago testing the difference between potted or buried and the outcome shocked me.. i took 2 cutting from the same tree and started both in pots. then the following year i planted one in the ground and the other i kept in pots... mind you i kept changing into bigger pots as the years went by.. well the outcome was in 3 years in the ground i got about 500 figs and the numbers grew until the magic 2000  and after 6 years i have only eaten about 4 figs from the potted fig.. i keep it in a pot cause i like seeing it in the living room during the winter. the trees never seem to pass the magic 2000 number for figs in this climate.. it seems by the time the tree is large enough to make that many figs the branches are to long and im guessing more vulnerable to the cold. that size is about 8 or 9 feet tall
 
ps if you have figs that you dont think will get ripe use a q-tip to put a drop of olive oil in the opening on the top of the fig.. for some reason that i cant explain it makes the figs ripen super fast.</description>
		<content:encoded><![CDATA[<p>Fig researcher Paolo replied on Facebook as follows:</p>
<p>cute, but its a very common practice to bury a fig tree. each one of our trees produce about 2000 figs the prof is in the pudding. i did an experiment a few years ago testing the difference between potted or buried and the outcome shocked me.. i took 2 cutting from the same tree and started both in pots. then the following year i planted one in the ground and the other i kept in pots&#8230; mind you i kept changing into bigger pots as the years went by.. well the outcome was in 3 years in the ground i got about 500 figs and the numbers grew until the magic 2000  and after 6 years i have only eaten about 4 figs from the potted fig.. i keep it in a pot cause i like seeing it in the living room during the winter. the trees never seem to pass the magic 2000 number for figs in this climate.. it seems by the time the tree is large enough to make that many figs the branches are to long and im guessing more vulnerable to the cold. that size is about 8 or 9 feet tall</p>
<p>ps if you have figs that you dont think will get ripe use a q-tip to put a drop of olive oil in the opening on the top of the fig.. for some reason that i cant explain it makes the figs ripen super fast.</p>
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		<title>Comment on rabbit with pears by Matthew le Maistre Smith</title>
		<link>http://dinnerwithdaniel.com/2010/05/17/rabbit-with-pears/comment-page-1/#comment-10247</link>
		<dc:creator>Matthew le Maistre Smith</dc:creator>
		<pubDate>Fri, 07 Oct 2011 13:08:03 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=402#comment-10247</guid>
		<description>Hi Daniel, I stumbled across your site as I was googling rabbit recipies, This looks great and I will try it, To those who have a thumper issue - dont - rabbit is a lovely meat. I was actually looking for a Northern French recpie which I used to cook many years ago where you slice the pears into rings and pan fry them in butter to caramlise them first and then add them to the pot - works beautifully = I think I might try that as a variation on this recipe and I&#039;ll tell you how it goes. Certainly the brandy will add bags of appropriate flavour with the thyme etc. Keep it up and I&#039;ll keep tuning in, best, matt</description>
		<content:encoded><![CDATA[<p>Hi Daniel, I stumbled across your site as I was googling rabbit recipies, This looks great and I will try it, To those who have a thumper issue &#8211; dont &#8211; rabbit is a lovely meat. I was actually looking for a Northern French recpie which I used to cook many years ago where you slice the pears into rings and pan fry them in butter to caramlise them first and then add them to the pot &#8211; works beautifully = I think I might try that as a variation on this recipe and I&#8217;ll tell you how it goes. Certainly the brandy will add bags of appropriate flavour with the thyme etc. Keep it up and I&#8217;ll keep tuning in, best, matt</p>
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		<title>Comment on yinzer torte &#8212; linzer torte made with local quince by Chef Daniel</title>
		<link>http://dinnerwithdaniel.com/2010/01/25/yinzer-torte-linzer-torte-made-with-local-quince/comment-page-1/#comment-4902</link>
		<dc:creator>Chef Daniel</dc:creator>
		<pubDate>Mon, 14 Feb 2011 01:39:33 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=123#comment-4902</guid>
		<description>LuzMa,
Glad you enjoy it. Let me know how your membrillo turns out!
Buen provecho!
Chef Daniel</description>
		<content:encoded><![CDATA[<p>LuzMa,<br />
Glad you enjoy it. Let me know how your membrillo turns out!<br />
Buen provecho!<br />
Chef Daniel</p>
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		<title>Comment on yinzer torte &#8212; linzer torte made with local quince by LuzMa Williams</title>
		<link>http://dinnerwithdaniel.com/2010/01/25/yinzer-torte-linzer-torte-made-with-local-quince/comment-page-1/#comment-4772</link>
		<dc:creator>LuzMa Williams</dc:creator>
		<pubDate>Thu, 10 Feb 2011 03:43:28 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=123#comment-4772</guid>
		<description>Just found your site, I love it!!. The &quot;machacado de membrillo&quot; is one of my favorites, just brought memories of myself cooking this with my grandmother at my hometown (Lima, Perú). I didn&#039;t know that I can do it on the pressure cooker (make sense), I will start looking for membrillos (quince)when season starts, on the grocety stores or farm markets. Last weekend I bought a small box imported from Spain of &quot;machacado de membrillo&quot; at Penn Mac.</description>
		<content:encoded><![CDATA[<p>Just found your site, I love it!!. The &#8220;machacado de membrillo&#8221; is one of my favorites, just brought memories of myself cooking this with my grandmother at my hometown (Lima, Perú). I didn&#8217;t know that I can do it on the pressure cooker (make sense), I will start looking for membrillos (quince)when season starts, on the grocety stores or farm markets. Last weekend I bought a small box imported from Spain of &#8220;machacado de membrillo&#8221; at Penn Mac.</p>
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		<title>Comment on there is no Fat Club by Verda Leaks</title>
		<link>http://dinnerwithdaniel.com/2010/04/08/there-is-no-fat-club/comment-page-1/#comment-2684</link>
		<dc:creator>Verda Leaks</dc:creator>
		<pubDate>Thu, 09 Dec 2010 12:43:05 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=331#comment-2684</guid>
		<description>Thanks for that. I was looking for a hearty stew recipe to get me through the winter time, and this looks perfect. I found a whole &lt;a href=&quot;http://www.stewrecipe.org/&quot; rel=&quot;nofollow&quot;&gt;stew recipe&lt;/A&gt; site here too that seems to have tons of good stuff, maybe you can get some more inspiration there. Anyway, thanks again, I will bookmark and read more another time ;)</description>
		<content:encoded><![CDATA[<p>Thanks for that. I was looking for a hearty stew recipe to get me through the winter time, and this looks perfect. I found a whole <a href="http://www.stewrecipe.org/" rel="nofollow">stew recipe</a> site here too that seems to have tons of good stuff, maybe you can get some more inspiration there. Anyway, thanks again, I will bookmark and read more another time <img src='http://dinnerwithdaniel.com/wp-includes/images/smilies/icon_wink.gif' alt=';)' class='wp-smiley' /> </p>
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		<title>Comment on arroz con pollo by Roosevelt Speights</title>
		<link>http://dinnerwithdaniel.com/2009/12/23/arroz-con-pollo/comment-page-1/#comment-2470</link>
		<dc:creator>Roosevelt Speights</dc:creator>
		<pubDate>Thu, 02 Dec 2010 12:01:06 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=64#comment-2470</guid>
		<description>Thank you so much, this was a good read. I was actually born in Madrid ( not telling what year though!) but moved around various parts of europe and lastly settled in the UK when I was 7. I dont remember much of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. Funny, how I dont remember anything except the smells,isn&#039;t it! I actually found a  website dedicated to &lt;a href=&quot;http://www.spanishrecipe.net/food/vegetarian/&quot; rel=&quot;nofollow&quot;&gt;spanish recipes&lt;/A&gt;, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I&#039;ll get my son to add your feed to my rss thing...</description>
		<content:encoded><![CDATA[<p>Thank you so much, this was a good read. I was actually born in Madrid ( not telling what year though!) but moved around various parts of europe and lastly settled in the UK when I was 7. I dont remember much of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. Funny, how I dont remember anything except the smells,isn&#8217;t it! I actually found a  website dedicated to <a href="http://www.spanishrecipe.net/food/vegetarian/" rel="nofollow">spanish recipes</a>, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I&#8217;ll get my son to add your feed to my rss thing&#8230;</p>
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		<title>Comment on Fat Club on TV by giving thanks &#171; Dinner with Daniel</title>
		<link>http://dinnerwithdaniel.com/2010/10/03/fat-club-on-tv/comment-page-1/#comment-2287</link>
		<dc:creator>giving thanks &#171; Dinner with Daniel</dc:creator>
		<pubDate>Fri, 26 Nov 2010 18:57:48 +0000</pubDate>
		<guid isPermaLink="false">http://dinnerwithdaniel.com/?p=633#comment-2287</guid>
		<description>[...] Fat Club on TV [...]</description>
		<content:encoded><![CDATA[<p>[...] Fat Club on TV [...]</p>
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