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	<title>chewingfat</title>
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	<link>http://www.chewingfat.com</link>
	<description></description>
	<pubDate>Tue, 24 Jun 2008 20:11:00 +0000</pubDate>
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			<item>
		<title>Shrimp and jalapeño wontons</title>
		<link>http://www.chewingfat.com/?p=43</link>
		<comments>http://www.chewingfat.com/?p=43#comments</comments>
		<pubDate>Tue, 30 May 2006 01:54:39 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=43</guid>
		<description><![CDATA[

 ]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=43</wfw:commentRss>
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		<item>
		<title>Tagliatelle Bolognese</title>
		<link>http://www.chewingfat.com/?p=41</link>
		<comments>http://www.chewingfat.com/?p=41#comments</comments>
		<pubDate>Thu, 25 May 2006 16:15:33 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Dining Out]]></category>

		<category><![CDATA[Observations]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=41</guid>
		<description><![CDATA[	I&#8217;ve been traveling to Boston quite a bit recently. Aside from working with a great client I&#8217;ve had the pleasure to experience some really fine dining including Davios on Arlington St.It&#8217;s touted as a Northern Italian Steakhouse, so I felt compelled to order a steak. However, while perusing the menu for appetizer options the waiter [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=41</wfw:commentRss>
		</item>
		<item>
		<title>Pimp My Snack</title>
		<link>http://www.chewingfat.com/?p=40</link>
		<comments>http://www.chewingfat.com/?p=40#comments</comments>
		<pubDate>Thu, 04 May 2006 12:49:38 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Observations]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=40</guid>
		<description><![CDATA[	!/images/pimp.jpg!For those of you who haven&#8217;t seen this yet, it&#8217;s definitly worth a look. The premise is simple: Take common packaged snacks (candy, chocolate bars etc.) and make gargantuan recreations. It takes supersize to a whole new level.
-79991569ada042f962fb2ff62ee61ebe->

 ]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=40</wfw:commentRss>
		</item>
		<item>
		<title>Seared Scallops with Lobster Sauce</title>
		<link>http://www.chewingfat.com/?p=39</link>
		<comments>http://www.chewingfat.com/?p=39#comments</comments>
		<pubDate>Fri, 14 Apr 2006 14:11:44 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=39</guid>
		<description><![CDATA[	!/images/seared/scallops0.jpg!Some critics wince at the thought of seeing seared scallops on a menu. citing them as tired and passe. How can something that tastes and looks so good ever go out of style?Here&#8217;s what you&#8217;ll need:
12 sea scallops
2 teaspoons butter
2 teaspoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 cup Lobster stock (I had some [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=39</wfw:commentRss>
		</item>
		<item>
		<title>Mousse au Chocolat</title>
		<link>http://www.chewingfat.com/?p=38</link>
		<comments>http://www.chewingfat.com/?p=38#comments</comments>
		<pubDate>Thu, 06 Apr 2006 12:52:34 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=38</guid>
		<description><![CDATA[	!/images/mousse/cm0.jpg!This one nearly didn&#8217;t make it. At one point in this recipe I had all but given up. If you&#8217;ve ever had anything &#8220;break&#8221; on you while cooking you know how frustrating and hopeless it can make you feel. Rarely do these stories have happy endings. Thankfully this was a one of those rare occasions.Here&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=38</wfw:commentRss>
		</item>
		<item>
		<title>Publish your own cookbook</title>
		<link>http://www.chewingfat.com/?p=37</link>
		<comments>http://www.chewingfat.com/?p=37#comments</comments>
		<pubDate>Mon, 03 Apr 2006 14:21:00 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Recipe Books]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=37</guid>
		<description><![CDATA[	A colleague just sent me a link to blurb and I had to post it. This software allows you to create your own book, much like Apple&#8217;s photo book creator. I haven&#8217;t tried it yet but it looks great and the prices start at $29.95.
-0b590902befc3462b237c273d16e16a0->

 ]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=37</wfw:commentRss>
		</item>
		<item>
		<title>Tipping bad service</title>
		<link>http://www.chewingfat.com/?p=33</link>
		<comments>http://www.chewingfat.com/?p=33#comments</comments>
		<pubDate>Sun, 02 Apr 2006 14:17:41 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Dining Out]]></category>

		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=33</guid>
		<description><![CDATA[	
I haven&#8217;t posted in awhile as I&#8217;ve been away on holidays. I have a ton of posting to catch up on. Here&#8217;s the first&#8230;While we were away we ate the Salt Rock Grill. My wife and I have eaten there for the past three years. While the decor is nice and the decent seats offer [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=33</wfw:commentRss>
		</item>
		<item>
		<title>Grilled striploin with asparagus and peppers in oyster sauce</title>
		<link>http://www.chewingfat.com/?p=32</link>
		<comments>http://www.chewingfat.com/?p=32#comments</comments>
		<pubDate>Wed, 08 Mar 2006 03:18:20 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Around Toronto]]></category>

		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=32</guid>
		<description><![CDATA[	
I stopped by Meat on the Beach, my local butcher, the other day to satisfy a red meat craving I was having [map below]. I saw an absolutely amazing t-bone under the glass. It was about 1⅔ inches thick and had perfect fine marbling of fat through the striploin side. The tenderloin side was a [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=32</wfw:commentRss>
		</item>
		<item>
		<title>New Orleans BBQ Shrimp</title>
		<link>http://www.chewingfat.com/?p=31</link>
		<comments>http://www.chewingfat.com/?p=31#comments</comments>
		<pubDate>Thu, 02 Mar 2006 02:10:55 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Video recipe]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=31</guid>
		<description><![CDATA[	!/images/nos/nos.jpg!With Mardi Gras coming to a close I thought I&#8217;d pay tribute with one of my all time favorite dishes. I first experienced this dish in Vegas a few years ago with a colleague. The restaurant was Emeril&#8217;s New Orleans Fish House at the MGM. We had our doubts about the experience &#8211; with Emeril [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=31</wfw:commentRss>
		</item>
		<item>
		<title>Neapolitan Dynamite™</title>
		<link>http://www.chewingfat.com/?p=30</link>
		<comments>http://www.chewingfat.com/?p=30#comments</comments>
		<pubDate>Thu, 23 Feb 2006 20:59:36 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Observations]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=30</guid>
		<description><![CDATA[	
The makers of Vermont&#8217;s finest have done it again with their 2006 line-up. I&#8217;m not sure how these taste but the names are good for a laugh. Hold the phone, was the creative director at lunch when they named the last one? You decide.Black &#38; Tan™
Cream stout ice cream swirled with chocolate ice creamNeapolitan Dynamite™
Cherry [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=30</wfw:commentRss>
		</item>
		<item>
		<title>The office coffee maker</title>
		<link>http://www.chewingfat.com/?p=8</link>
		<comments>http://www.chewingfat.com/?p=8#comments</comments>
		<pubDate>Thu, 23 Feb 2006 03:18:41 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Reviews]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=8</guid>
		<description><![CDATA[	A couple of months ago I was at a client&#8217;s and found myself waiting in the reception area. I was pointed in the direction of a kitchenette so I could grab a coffee. When I got there I found myself face-to-face with a wicked little machine, the Keurig B2003. It was simple to use, remarkarable [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=8</wfw:commentRss>
		</item>
		<item>
		<title>King Crab Egg Roll with Avocado</title>
		<link>http://www.chewingfat.com/?p=27</link>
		<comments>http://www.chewingfat.com/?p=27#comments</comments>
		<pubDate>Thu, 16 Feb 2006 21:42:53 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=27</guid>
		<description><![CDATA[	
I have a week spot for chinese food. Yes, the north american stuff. I do enjoy more authentic stuff as well but there are times when all I want to do is tuck into a little beef chow mein, chicken fried rice and an egg roll. There are also times that i wish some of [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=27</wfw:commentRss>
		</item>
		<item>
		<title>Indoor Steak</title>
		<link>http://www.chewingfat.com/?p=26</link>
		<comments>http://www.chewingfat.com/?p=26#comments</comments>
		<pubDate>Sun, 12 Feb 2006 14:02:41 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[Video recipe]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=26</guid>
		<description><![CDATA[	
I really don&#8217;t think I can get enough red meat. Whether it&#8217;s a steak or a roast I love how simple the prep and cooking of it is &#8211; In my opinion the value far exceeds the effort. I hesitate to even call this a recipe because it involves so few ingredients, such little technique [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=26</wfw:commentRss>
		</item>
		<item>
		<title>Booyabaisse</title>
		<link>http://www.chewingfat.com/?p=23</link>
		<comments>http://www.chewingfat.com/?p=23#comments</comments>
		<pubDate>Wed, 08 Feb 2006 02:59:25 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=23</guid>
		<description><![CDATA[	
A few days ago a friend asked me if I had a good recipe for bouillabaisse. I didn&#8217;t. In fact, I&#8217;ve never even made it before. I had preconceived notions that it was incredibly difficult to make and that the ingredients were somewhat unobtainable. I was wrong on the first count.Before I set out to [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=23</wfw:commentRss>
		</item>
		<item>
		<title>A Super Market</title>
		<link>http://www.chewingfat.com/?p=22</link>
		<comments>http://www.chewingfat.com/?p=22#comments</comments>
		<pubDate>Sat, 04 Feb 2006 20:50:24 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Observations]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=22</guid>
		<description><![CDATA[	
The St Lawrence Market is one of my favorite places to shop in the city. Today&#8217;s visit was like any other, save for this is the Saturday of Superbowl weekend, making it slightly more crowded than usual. I suppose the $8 for parking, insane crowds and a few relentless sales people could be seen as [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=22</wfw:commentRss>
		</item>
		<item>
		<title>Four Things</title>
		<link>http://www.chewingfat.com/?p=11</link>
		<comments>http://www.chewingfat.com/?p=11#comments</comments>
		<pubDate>Thu, 02 Feb 2006 03:34:20 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Observations]]></category>

		<guid isPermaLink="false">http://www.chewingfat.com/?p=11</guid>
		<description><![CDATA[	Four favorite dishes
	
		Mom&#8217;s fusilli with lamb sauce
		O&#8217;Carroll&#8217;s dublin lawyer lobster
		Seared Ahi Tuna at Harbour 60
		Barbecue Shrimp served with a Petite Rosemary Biscuit at Emeril&#8217;sFour great restaurant experiences
		O&#8217;Carrolls &#8211; Halifax, NS
		Emeril&#8217;s New Orleans Fish House &#8211; Las Vegas, NV
		Famous Ray&#8217;s Pizza &#8211; NY, NY
		House of Chan &#8211; Toronto, ONFour places I need to give a second [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=11</wfw:commentRss>
		</item>
		<item>
		<title>French Onion Soup (updated)</title>
		<link>http://www.chewingfat.com/?p=3</link>
		<comments>http://www.chewingfat.com/?p=3#comments</comments>
		<pubDate>Sun, 29 Jan 2006 16:32:45 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=3</guid>
		<description><![CDATA[	
It was -12°C today in Toronto, that’s 10°F for those of you resisting to adopt the metric system. Either way it’s bloody cold. To compensate for this I’ve decided to post one of my favorite things to cook and eat, though I could do without the prep.The thick mahogany broth, the velvety caramelized onions, the [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=3</wfw:commentRss>
		</item>
		<item>
		<title>Beef Tenderloin Crostini</title>
		<link>http://www.chewingfat.com/?p=14</link>
		<comments>http://www.chewingfat.com/?p=14#comments</comments>
		<pubDate>Sat, 28 Jan 2006 03:49:39 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=14</guid>
		<description><![CDATA[	!/images/tenderloin_crostini/btc0.jpg!Quick, easy and delicious &#8211; this is the perfect storm of appetizers.Ingredients you&#8217;ll need: [photo 1]* 1 beef tenderloin (about 1½ inches thick)
	
		1 baguette, sliced into ½ inch rounds (about 8 pieces)
		olive oil
		2 cloves of garlic
		kosher salt &#38; ground black pepper
		a few sprigs of thymeOther stuff you&#8217;ll need:
		Pastry Brush
		Cast iron skilletGenerously brush each baguette round [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=14</wfw:commentRss>
		</item>
		<item>
		<title>Stock Options</title>
		<link>http://www.chewingfat.com/?p=15</link>
		<comments>http://www.chewingfat.com/?p=15#comments</comments>
		<pubDate>Fri, 27 Jan 2006 02:49:30 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Around Toronto]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=15</guid>
		<description><![CDATA[	WinterCity offers up Soup&#8217;s On this weekend (it&#8217;s on next weekend too) at Nathan Phillips Square. It starts at Noon and runs to 6:30 both days. Sample free soup and music from around the world. 
	Azure Restaurant&#8217;s Chef de Cuisine, Jonaton Lome cooks up Lobster Chupe on Saturday 4-5pm.
	I&#8217;m not sure if the recipe is [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=15</wfw:commentRss>
		</item>
		<item>
		<title>Red Sauce</title>
		<link>http://www.chewingfat.com/?p=12</link>
		<comments>http://www.chewingfat.com/?p=12#comments</comments>
		<pubDate>Wed, 25 Jan 2006 02:23:51 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Photo recipe]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=12</guid>
		<description><![CDATA[	
This was going to be my first video recipe. However, I quickly found out that cooking and filming at same time require more hands than I&#8217;ve got. My next thought was to setup a mini tripod (which I don&#8217;t have) on my counter to attempt this but I&#8217;m not sure I&#8217;d get the angles necessary. [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=12</wfw:commentRss>
		</item>
		<item>
		<title>Knife Skills 101</title>
		<link>http://www.chewingfat.com/?p=10</link>
		<comments>http://www.chewingfat.com/?p=10#comments</comments>
		<pubDate>Sun, 22 Jan 2006 20:55:12 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Techniques]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=10</guid>
		<description><![CDATA[	I had an idea last night about posting a few videos that cover-off some knife skills. Then I realized that the food network had already done a pretty good job of this (even though it uses Windows Media).Here are the different skills they cover:
	
		Brunoise
		Chiffonade
		Chop
		Dice
		Julienne
		Mince
		Sharpen Knives
		SliceYou can &#8220;view them all here&#8221;:http://www.foodnetwork.com/food/ck_dm_knife_skillsIf you&#8217;re looking for some hands-on [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=10</wfw:commentRss>
		</item>
		<item>
		<title>Guinness Ice Cream</title>
		<link>http://www.chewingfat.com/?p=9</link>
		<comments>http://www.chewingfat.com/?p=9#comments</comments>
		<pubDate>Sat, 21 Jan 2006 16:55:20 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=9</guid>
		<description><![CDATA[	
I know that writing about ice cream mid-January seems odd, but when I saw this recipe via the Boston Globe who intern got it from a book called Sunday Suppers at Lucques, I just had to post it.Having recently purchased an ice cream maker, I haven&#8217;t had much of a chance to experiment &#8211; mostly [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=9</wfw:commentRss>
		</item>
		<item>
		<title>Dublin Lawyer Lobster</title>
		<link>http://www.chewingfat.com/?p=7</link>
		<comments>http://www.chewingfat.com/?p=7#comments</comments>
		<pubDate>Wed, 18 Jan 2006 23:25:52 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=7</guid>
		<description><![CDATA[	
It seems so plain-jane predictable to order lobster while dinning in a Halifax restaurant. However, this is no regular lobster, and it&#8217;s no regular restaurant either. This meal actually turned a good vegetarian friend of mine into a meat eater. He and I found ourselves in Halifax on business regualarly, wondering the relatively small downtown [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=7</wfw:commentRss>
		</item>
		<item>
		<title>Epicurious: People&#8217;s Choice Cookbooks</title>
		<link>http://www.chewingfat.com/?p=5</link>
		<comments>http://www.chewingfat.com/?p=5#comments</comments>
		<pubDate>Wed, 18 Jan 2006 01:39:59 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Recipe Books]]></category>

		<guid isPermaLink="false">http://chewingfat.com/?p=5</guid>
		<description><![CDATA[	Epicurious sent out an email today with a list of their top cookbooks, likely by best sellers. I couldn&#8217;t find a page on their site with the list so I thought I&#8217;d recreate it here. 
	The Silver Spoon
The most influential and successful cookbook in Italy
	Everyday Italian: 125 Simple and Delicious Recipes
The first cookbook from a [...]]]></description>
		<wfw:commentRss>http://www.chewingfat.com/?feed=rss2&amp;p=5</wfw:commentRss>
		</item>
		<item>
		<title>Winterlicious Accepting Reservations</title>
		<link>http://www.chewingfat.com/?p=4</link>
		<comments>http://www.chewingfat.com/?p=4#comments</comments>
		<pubDate>Tue, 17 Jan 2006 03:58:36 +0000</pubDate>
		<dc:creator>geoff</dc:creator>
		
		<category><![CDATA[Around Toronto]]></category>

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		<description><![CDATA[	Toronto’s 3rd annual Winterlicious kicks off January 27 and runs through February 9. This year there are 126 participating restaurants &#8211; some good, some not-so-good. they started taking reservations Jan 12, so browse the list and pick a few places you haven’t been before. All menus are prix fixe and range from $15-$20 for lunch [...]]]></description>
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