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	<title>The SauceTalk Newsletter &#187; Saucemaster</title>
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	<link>http://thesaucetalknewsletter.com</link>
	<description>Sauce...the art and the essence of fine cooking.</description>
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			<item>
		<title>New York Strip Steak &#8211; Cabernet Butter Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 00:41:23 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Rouxbe Cooking School]]></category>
		<category><![CDATA[Butter Sauce]]></category>
		<category><![CDATA[Cabernet Sauvignon Wine]]></category>
		<category><![CDATA[Cast Iron Skillet]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Delicious Sauce]]></category>
		<category><![CDATA[Demi Glace Gold]]></category>
		<category><![CDATA[Extra Virgin Olive Oil]]></category>
		<category><![CDATA[French Wine]]></category>
		<category><![CDATA[Freshly Ground Black Pepper]]></category>
		<category><![CDATA[Gourmet Shop]]></category>
		<category><![CDATA[Large Cast Iron Skillet]]></category>
		<category><![CDATA[New York Strip]]></category>
		<category><![CDATA[Slow Oven]]></category>
		<category><![CDATA[Spoon Sauce]]></category>
		<category><![CDATA[Steak Lovers]]></category>
		<category><![CDATA[Stove Heat]]></category>
		<category><![CDATA[Strip Steaks]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[Virgin Olive Oil]]></category>
		<category><![CDATA[York Strip Steak]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=299</guid>
		<description><![CDATA[We love this recipe and if you love steak we think you&#8217;ll love it too! First see this FREE video from The Rouxbe Cooking School on how to select and buy premium steaks. Once you&#8217;ve selected the steaks you want follow this easy-to-do recipe for New York Strip Steak with Cabernet Butter Sauce. We have [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to Buy Premium Steaks</title>
		<link>http://thesaucetalknewsletter.com/2010/06/how-to-buy-premium-steaks/</link>
		<comments>http://thesaucetalknewsletter.com/2010/06/how-to-buy-premium-steaks/#comments</comments>
		<pubDate>Tue, 15 Jun 2010 23:56:34 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[The Rouxbe Cooking School]]></category>
		<category><![CDATA[Amp]]></category>
		<category><![CDATA[Commercial Interruption]]></category>
		<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Cooking Stove]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Experiences]]></category>
		<category><![CDATA[Free Access]]></category>
		<category><![CDATA[Free Website]]></category>
		<category><![CDATA[Friends]]></category>
		<category><![CDATA[Home Cook]]></category>
		<category><![CDATA[Insight]]></category>
		<category><![CDATA[Members]]></category>
		<category><![CDATA[Online Recipes]]></category>
		<category><![CDATA[Picture View]]></category>
		<category><![CDATA[Quality Steak]]></category>
		<category><![CDATA[Recipes Cooking]]></category>
		<category><![CDATA[Selection Process]]></category>
		<category><![CDATA[Steaks]]></category>
		<category><![CDATA[Stove Top]]></category>
		<category><![CDATA[Video Recipes]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=293</guid>
		<description><![CDATA[Buying a premium quality steak can be confusing and expensive
at times but when you know what to look for in a good steak
the selection process becomes considerably easier.
Our cooking expert friends at The Rouxbe Cooking School
have put together a short video that you can view without
commercial interruption. The video will point out the differences
in premium [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/06/how-to-buy-premium-steaks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Tenderloin with Peppercorn Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/#comments</comments>
		<pubDate>Fri, 28 May 2010 00:53:49 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef Tenderloin]]></category>
		<category><![CDATA[Cooking At Home]]></category>
		<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Delicious Dish]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Great Taste]]></category>
		<category><![CDATA[Joy Of Cooking]]></category>
		<category><![CDATA[Meat Dishes]]></category>
		<category><![CDATA[Professional Cooking]]></category>
		<category><![CDATA[Quality Restaurant]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>
		<category><![CDATA[Video Instructions]]></category>
		<category><![CDATA[Video Recipes]]></category>
		<category><![CDATA[Wild Mushroom Risotto]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=282</guid>
		<description><![CDATA[Beef tenderloin and peppercorn sauce is one of my favorite meat dishes. Our affiliate, The Rouxbe Cooking School has allowed us to share their recipe and cooking secrets so you can make this same delicious dish at home. It is a beef tenderloin served with a rich peppercorn sauce, Wild Mushroom Risotto and Sautéed Lemon [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Flank Steak with Grumpy&#8217;s BBQ Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/05/grilled-flank-steak-with-grumpys-bbq-sauce-2/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/grilled-flank-steak-with-grumpys-bbq-sauce-2/#comments</comments>
		<pubDate>Fri, 21 May 2010 19:34:34 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Special Offers]]></category>
		<category><![CDATA[Baggie]]></category>
		<category><![CDATA[Baking Dishes]]></category>
		<category><![CDATA[Barbecue Sauce]]></category>
		<category><![CDATA[Basting Brush]]></category>
		<category><![CDATA[Bbq Sauce]]></category>
		<category><![CDATA[Black Label]]></category>
		<category><![CDATA[Chicken Pork]]></category>
		<category><![CDATA[Cool Water]]></category>
		<category><![CDATA[Cup Olive Oil]]></category>
		<category><![CDATA[Cut Of Meat]]></category>
		<category><![CDATA[Fish Ingredients]]></category>
		<category><![CDATA[Garlic Clove]]></category>
		<category><![CDATA[Grilled Flank Steak]]></category>
		<category><![CDATA[Ground Pepper]]></category>
		<category><![CDATA[High Heat]]></category>
		<category><![CDATA[Marinade]]></category>
		<category><![CDATA[Pink Color]]></category>
		<category><![CDATA[Red Wine Vinegar]]></category>
		<category><![CDATA[Sauce Pan]]></category>
		<category><![CDATA[Shallot]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=265</guid>
		<description><![CDATA[There are lots of ways to prepare a marinade and make a BBQ sauce for grilling flank steak. But if you want to save time and have the delicious consistency of an award winning sauce give Grumpy&#8217;s BBQ sauce a try. In this recipe we are using flank steak but basically the same great flavor [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/05/grilled-flank-steak-with-grumpys-bbq-sauce-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Fruit Kabobs w/Chocolate Sauce Drizzle</title>
		<link>http://thesaucetalknewsletter.com/2010/05/grilled-fruit-kabobs-wchocolate-sauce-drizzle/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/grilled-fruit-kabobs-wchocolate-sauce-drizzle/#comments</comments>
		<pubDate>Fri, 21 May 2010 05:25:05 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Special Offers]]></category>
		<category><![CDATA[Vegetable/Vegetarian]]></category>
		<category><![CDATA[Almond Nuts]]></category>
		<category><![CDATA[Almonds]]></category>
		<category><![CDATA[Bite Size Pieces]]></category>
		<category><![CDATA[Cantaloupe]]></category>
		<category><![CDATA[Chocolate Sauce]]></category>
		<category><![CDATA[Drizzle]]></category>
		<category><![CDATA[Flat Dish]]></category>
		<category><![CDATA[Fresh Mangoes]]></category>
		<category><![CDATA[Fruit Kabobs]]></category>
		<category><![CDATA[High Heat]]></category>
		<category><![CDATA[Kabob]]></category>
		<category><![CDATA[Light Olive Oil]]></category>
		<category><![CDATA[Optional Instructions]]></category>
		<category><![CDATA[Pastry Brush]]></category>
		<category><![CDATA[Sized Chunks]]></category>
		<category><![CDATA[Sized Pieces]]></category>
		<category><![CDATA[Skewer]]></category>
		<category><![CDATA[Toasted Almond]]></category>
		<category><![CDATA[Warm Water]]></category>
		<category><![CDATA[Wooden Skewers]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=233</guid>
		<description><![CDATA[This is the perfect way to top off a delicious barbecue with family and friends. It&#8217;s simple and easy and everyone can join in on the fun of preparing, grilling and drizzling their own kabobs. Your job is to cut up the fruit, soak the skewers in water and gently heat the chocolate sauce of [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/05/grilled-fruit-kabobs-wchocolate-sauce-drizzle/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cranberry Mango Cream Cheese Dip</title>
		<link>http://thesaucetalknewsletter.com/2010/05/cranberry-mango-cream-cheese-dip/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/cranberry-mango-cream-cheese-dip/#comments</comments>
		<pubDate>Fri, 21 May 2010 04:35:05 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Broccoli Tips]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery Sticks]]></category>
		<category><![CDATA[Cheese Dip]]></category>
		<category><![CDATA[Circles]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Cucumber]]></category>
		<category><![CDATA[Family And Friends]]></category>
		<category><![CDATA[Jicama]]></category>
		<category><![CDATA[Package Cream Cheese]]></category>
		<category><![CDATA[Paxton]]></category>
		<category><![CDATA[Raw Vegetables]]></category>
		<category><![CDATA[Recipe Source]]></category>
		<category><![CDATA[Room Temperature]]></category>
		<category><![CDATA[Sheila]]></category>
		<category><![CDATA[Source Author]]></category>
		<category><![CDATA[Spoon]]></category>
		<category><![CDATA[Tasty Dip]]></category>
		<category><![CDATA[Tortilla Chips]]></category>
		<category><![CDATA[White Girl]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=211</guid>
		<description><![CDATA[Enjoy this tasty dip with family and friends while you&#8217;re waiting for the grill to get hot for the main course. This is a quick and easy appetizer to eat with tortilla chips, toasted pita bread or delicious raw vegetables like carrot and celery sticks, cucumber circles, broccoli tips and jicama.
Ingredients
1  16 oz jar [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lemon Dill Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 18:03:08 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Vegetable/Vegetarian]]></category>
		<category><![CDATA[Cup Water]]></category>
		<category><![CDATA[Gourmet Products]]></category>
		<category><![CDATA[Grilled Chicken]]></category>
		<category><![CDATA[Grilled Fish]]></category>
		<category><![CDATA[Halibut]]></category>
		<category><![CDATA[Herbal Notes]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Lemon Dill Sauce]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Luscious Sauce]]></category>
		<category><![CDATA[Medium Saucepan]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Poulet Gold]]></category>
		<category><![CDATA[Rich Chicken]]></category>
		<category><![CDATA[Salmon Halibut]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[swordfish]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[Whisk]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=207</guid>
		<description><![CDATA[Because we are featuring More Than Gourmet products along with a special sale for a short period of time we thought we would adapt another of their wonderful recipes using Jus de Poulet Gold or in plain old English chicken demi glace. (a thick rich chicken based sauce)
This is an easy sauce to prepare with [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Best Barbecue Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/04/best-barbecue-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/04/best-barbecue-sauce/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 17:34:41 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Barbecue Flavor]]></category>
		<category><![CDATA[Best Barbecue Sauce]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Canola]]></category>
		<category><![CDATA[Cayenne Pepper]]></category>
		<category><![CDATA[Cider Vinegar]]></category>
		<category><![CDATA[Cloves Garlic]]></category>
		<category><![CDATA[Cup Ketchup]]></category>
		<category><![CDATA[Delicious Recipe]]></category>
		<category><![CDATA[Demi Glace Gold]]></category>
		<category><![CDATA[Disolved]]></category>
		<category><![CDATA[Dry Mustard]]></category>
		<category><![CDATA[Gourmet Product]]></category>
		<category><![CDATA[Light Brown Sugar]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Saucepan Heat]]></category>
		<category><![CDATA[Smoked Pork Chops]]></category>
		<category><![CDATA[Tangy Sauce]]></category>
		<category><![CDATA[Tbs Tomato Paste]]></category>
		<category><![CDATA[Worchestershire Sauce]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=202</guid>
		<description><![CDATA[Our friends at More Than Gourmet came up with delicious recipe using their More Than Gourmet Demi-Glace Gold. A premier reduction sauce made from the bones of veal and beef, water, seasonings, and wine.
In case you are not familiar with the term reduction it is a process of roasting and cooking of bones and other [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Demi Glace</title>
		<link>http://thesaucetalknewsletter.com/2010/03/demi-glace/</link>
		<comments>http://thesaucetalknewsletter.com/2010/03/demi-glace/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 18:52:36 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Artisinal]]></category>
		<category><![CDATA[Celebration Meal]]></category>
		<category><![CDATA[Chocolate Sauce]]></category>
		<category><![CDATA[Chocolate Sauces]]></category>
		<category><![CDATA[Demi Glace]]></category>
		<category><![CDATA[E Mail]]></category>
		<category><![CDATA[Good Friends]]></category>
		<category><![CDATA[Gourmet Recipe]]></category>
		<category><![CDATA[Hea]]></category>
		<category><![CDATA[Home Cook]]></category>
		<category><![CDATA[Home Cooks]]></category>
		<category><![CDATA[Interesting Tidbits]]></category>
		<category><![CDATA[Mail Newsletter]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Personal Chefs]]></category>
		<category><![CDATA[Professional Chefs]]></category>
		<category><![CDATA[Restaurateurs]]></category>
		<category><![CDATA[Special Offer]]></category>
		<category><![CDATA[Spring Celebration]]></category>
		<category><![CDATA[Subtotal]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=185</guid>
		<description><![CDATA[We love FREE! So the most recent e-mail newsletter from Club Sauce caught our attention and has some pretty interesting tidbits that we would like to share with you. Club Sauce is a major supporter of this blog and although we are not here to sell but to impart information about sauces, saucing, recipes and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>White Wine Sauce &#8211; Perfectly Prepared</title>
		<link>http://thesaucetalknewsletter.com/2010/02/white-wine-sauce-perfectly-prepared/</link>
		<comments>http://thesaucetalknewsletter.com/2010/02/white-wine-sauce-perfectly-prepared/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 19:35:44 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Basic Ingredients]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Fish Dishes]]></category>
		<category><![CDATA[French Chefs]]></category>
		<category><![CDATA[French Classics]]></category>
		<category><![CDATA[French Dishes]]></category>
		<category><![CDATA[Home Cook]]></category>
		<category><![CDATA[Home Cooks]]></category>
		<category><![CDATA[Integral Component]]></category>
		<category><![CDATA[Lack Of Time]]></category>
		<category><![CDATA[Middle French]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Roasted Chicken]]></category>
		<category><![CDATA[Seafood Chowders]]></category>
		<category><![CDATA[Silky Texture]]></category>
		<category><![CDATA[Supermarket Gourmet]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Velvety Sauce]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[Wine Sauces]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=163</guid>
		<description><![CDATA[White Wine Sauce:  Delicious and Ready-To-Use!
Sauces define the essence of superb cuisine! Making sauces can be a challenge for many home cooks when a lack of time and ingredients stands in the way. We made it our goal to find a ready-to-use white wine sauce. Especially one that would be as good for a [...]]]></description>
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		<slash:comments>0</slash:comments>
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