<?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>Kopiaste..to Greek Hospitality &#187; Brining</title>
	<atom:link href="http://kopiaste.org/tag/brining/feed/" rel="self" type="application/rss+xml" />
	<link>http://kopiaste.org</link>
	<description>... for Authentic and Healthy Greek and Cypriot Recipes</description>
	<lastBuildDate>Thu, 24 May 2012 07:00:48 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>How to brine a turkey</title>
		<link>http://kopiaste.org/2008/12/how-to-brine-a-turkey/</link>
		<comments>http://kopiaste.org/2008/12/how-to-brine-a-turkey/#comments</comments>
		<pubDate>Sat, 27 Dec 2008 10:18:04 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[Brining]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Giblets]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Stuffing]]></category>
		<category><![CDATA[Tips-cooking]]></category>
		<category><![CDATA[Traditional]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=3176</guid>
		<description><![CDATA[I suppose most of you know how to brine a turkey but for me this was the first time.   I decided to try it this year and it is a fact that it produces a great tasting turkey which is tender and juicier. I am glad I decided to brine it this year as I [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/12/how-to-brine-a-turkey/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Kalamata Olives (Elies Kalamon)</title>
		<link>http://kopiaste.org/2008/01/kalamata-olives-elies-kalamon/</link>
		<comments>http://kopiaste.org/2008/01/kalamata-olives-elies-kalamon/#comments</comments>
		<pubDate>Thu, 10 Jan 2008 07:20:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[Brining]]></category>
		<category><![CDATA[Greek olives]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=256</guid>
		<description><![CDATA[&#160; Eles Kalamon (mostly known as Kalamata olives abroad), is a supreme varietyof edible olives which are cultivated mainly in the Messinia (Kalamata) and Lakonia (Sparta) districts and in the wide area of Agrinion as well. The olive fruit is collected when it ripens from mid November till mid January. After the processing procedure (carving, salt solution, vinegar) we get [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/01/kalamata-olives-elies-kalamon/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
	</channel>
</rss>

