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	<title>Comments on: Roast Chicken</title>
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	<link>http://little.bluethings.net/2007/12/07/roast-chicken/</link>
	<description>Just another geek blog.</description>
	<pubDate>Mon, 08 Sep 2008 13:36:23 +0000</pubDate>
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		<title>By: vic</title>
		<link>http://little.bluethings.net/2007/12/07/roast-chicken/#comment-18</link>
		<dc:creator>vic</dc:creator>
		<pubDate>Mon, 10 Dec 2007 05:01:44 +0000</pubDate>
		<guid isPermaLink="false">http://little.bluethings.net/2007/12/07/roast-chicken/#comment-18</guid>
		<description>Ooh. I think I want to try the squash and broccoli. But I'm afraid the broccoli is going to absorb way too much of the fat. Maybe squash, zucchini, etc.</description>
		<content:encoded><![CDATA[<p>Ooh. I think I want to try the squash and broccoli. But I&#8217;m afraid the broccoli is going to absorb way too much of the fat. Maybe squash, zucchini, etc.</p>
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		<title>By: Carrie Gatewood</title>
		<link>http://little.bluethings.net/2007/12/07/roast-chicken/#comment-17</link>
		<dc:creator>Carrie Gatewood</dc:creator>
		<pubDate>Mon, 10 Dec 2007 03:47:35 +0000</pubDate>
		<guid isPermaLink="false">http://little.bluethings.net/2007/12/07/roast-chicken/#comment-17</guid>
		<description>When I make roast chicken I just skip the rack and roast it right on top of the potatoes.  The bird still gets held up and there's one less thing to wash.  Also, I slash the thigh meat before I stick it in the oven.  I don't remember why I do it, but I think it has to do with either letting the rub flavor the meat more or helping the chicken cook more evenly. Maybe both. 

Oh, and instead of (or in addition to) potatoes, you can also use squash, beets, and other veggies for a little variety.</description>
		<content:encoded><![CDATA[<p>When I make roast chicken I just skip the rack and roast it right on top of the potatoes.  The bird still gets held up and there&#8217;s one less thing to wash.  Also, I slash the thigh meat before I stick it in the oven.  I don&#8217;t remember why I do it, but I think it has to do with either letting the rub flavor the meat more or helping the chicken cook more evenly. Maybe both. </p>
<p>Oh, and instead of (or in addition to) potatoes, you can also use squash, beets, and other veggies for a little variety.</p>
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		<title>By: vic</title>
		<link>http://little.bluethings.net/2007/12/07/roast-chicken/#comment-16</link>
		<dc:creator>vic</dc:creator>
		<pubDate>Sun, 09 Dec 2007 15:13:55 +0000</pubDate>
		<guid isPermaLink="false">http://little.bluethings.net/2007/12/07/roast-chicken/#comment-16</guid>
		<description>How do you...survive...without a crème brulée torch? Target, dude. $15 for a set including 4 ramekins.

As for science nerdiness, you'd think I'd have that covered. Apparently not.</description>
		<content:encoded><![CDATA[<p>How do you&#8230;survive&#8230;without a crème brulée torch? Target, dude. $15 for a set including 4 ramekins.</p>
<p>As for science nerdiness, you&#8217;d think I&#8217;d have that covered. Apparently not.</p>
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		<title>By: Karen</title>
		<link>http://little.bluethings.net/2007/12/07/roast-chicken/#comment-15</link>
		<dc:creator>Karen</dc:creator>
		<pubDate>Fri, 07 Dec 2007 21:30:40 +0000</pubDate>
		<guid isPermaLink="false">http://little.bluethings.net/2007/12/07/roast-chicken/#comment-15</guid>
		<description>Do I have to burn the paper off the twistie with a creme brulee torch?  I don't have one of those :(

Incidentally, as a science nerd, I am quite good with the baking :-P</description>
		<content:encoded><![CDATA[<p>Do I have to burn the paper off the twistie with a creme brulee torch?  I don&#8217;t have one of those <img src='http://little.bluethings.net/wp-includes/images/smilies/icon_sad.gif' alt=':(' class='wp-smiley' /> </p>
<p>Incidentally, as a science nerd, I am quite good with the baking <img src='http://little.bluethings.net/wp-includes/images/smilies/icon_razz.gif' alt=':-P' class='wp-smiley' /></p>
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