<?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>Corridor Kitchen &#187; salad</title>
	<atom:link href="https://www.corridorkitchen.com/tag/salad/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.corridorkitchen.com</link>
	<description>Necessity is the mother of invention.</description>
	<lastBuildDate>Tue, 23 Feb 2021 23:46:09 +0000</lastBuildDate>
	<language>en-US</language>
		<sy:updatePeriod>hourly</sy:updatePeriod>
		<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=4.0.38</generator>
	<item>
		<title>Almost Tabouleh</title>
		<link>https://www.corridorkitchen.com/2011/12/almost-tabouleh/</link>
		<comments>https://www.corridorkitchen.com/2011/12/almost-tabouleh/#comments</comments>
		<pubDate>Mon, 26 Dec 2011 20:45:41 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Savoury]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[burghul]]></category>
		<category><![CDATA[cracked wheat]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[missing ingredient]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[spring onion]]></category>
		<category><![CDATA[tabouleh]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=2708</guid>
		<description><![CDATA[<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/12/IMG_1410.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/12/IMG_1410.jpg" alt="" title="IMG_1410" width="600" height="450" class="alignleft size-full wp-image-2709" /></a>

Sometimes a missing ingredient can lead to a tasty surprise. This is one such example, where I planned to make tabouleh for a bbq I was attending, but found that, strangely enough, Vietnamese greengrocers don’t always stock parsley. As the mint and spring onions smelled amazing and I’d already ducked into Woolies and found cracked wheat , the closest I could get to burghul (which is finely cracked wheat), I decided to forge ahead- almost-tabouleh it would have to be. Luckily there was plenty of dill around, so I improvised.

The recipe turned out well, very fresh-tasting and with a nice zing. The lemons I had were ancient (explains the $1/kilo price tag) so I had to add a teaspoon or so of castor sugar, but if you’re lemons are resonably fresh you should be ok. This recipe makes a massive salad, it’d be a great addition to a summer feast.]]></description>
		<wfw:commentRss>https://www.corridorkitchen.com/2011/12/almost-tabouleh/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Lazy&#8217;s Girl&#8217;s Bun Bo Xao</title>
		<link>https://www.corridorkitchen.com/2011/03/food-fetishes-and-bun-bo-xao/</link>
		<comments>https://www.corridorkitchen.com/2011/03/food-fetishes-and-bun-bo-xao/#comments</comments>
		<pubDate>Thu, 17 Mar 2011 19:33:05 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Savoury]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[balance of flavour]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[birdseye chili]]></category>
		<category><![CDATA[bun]]></category>
		<category><![CDATA[bun bo xao]]></category>
		<category><![CDATA[chilis]]></category>
		<category><![CDATA[chopsticks]]></category>
		<category><![CDATA[fish sauce]]></category>
		<category><![CDATA[food fetish]]></category>
		<category><![CDATA[food safari]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://www.corridorkitchen.com/?p=1116</guid>
		<description><![CDATA[<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/03/3-mix.jpg"><img class="aligncenter size-full wp-image-1123" title="3 mix" src="http://www.corridorkitchen.com/wp-content/uploads/2011/03/3-mix.jpg" alt="" width="600" height="338" /></a>

These days, you can’t turn on the TV without the giant head of a celebrity chef glaring back at you. Food is one of the most popular topics on television, with Masterchef, My Kitchen Rules and a raft of ABC and SBS food programming available. It is also one of the top topics for blogs, after technology, fashion, celebrity gossip and...how to make money from blogging. In fact, in 2010, a total of <a href="http://grabyourfork.blogspot.com/2009/07/complete-list-of-sydney-food-blogs.html" target="_blank">88 new food blogs</a> were started in Sydney alone (*cough* Corridor Kitchen *cough*). Appearances by Jamie Oliver elicit Beatles-fan-like reactions of screaming and fainting. <a href="http://www.notquitenigella.com/2011/03/14/the-nigella-lawson-masterclass-melbourne-food-wine-festival/" target="_blank">Nigella Lawson’s</a> recent visit to Australia  had pilgrims flocking to Melbourne from a Master class. Visiting a café is considered an activity in and of itself. There is an entire pay TV channel, Lifestyle food, devoted to food. We are a nation of foodies obsessed.]]></description>
		<wfw:commentRss>https://www.corridorkitchen.com/2011/03/food-fetishes-and-bun-bo-xao/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
	</channel>
</rss>
