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	<title>Comments on: have you ever cooked with a schlemmertopf?</title>
	<atom:link href="http://www.shelterrific.com/2006/11/07/have-you-ever-cooked-with-a-schlemmertopf/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.shelterrific.com/2006/11/07/have-you-ever-cooked-with-a-schlemmertopf/</link>
	<description>where people who love their homes click</description>
	<pubDate>Sat, 06 Sep 2008 19:33:28 +0000</pubDate>
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		<title>By: Beth G</title>
		<link>http://www.shelterrific.com/2006/11/07/have-you-ever-cooked-with-a-schlemmertopf/#comment-15610</link>
		<dc:creator>Beth G</dc:creator>
		<pubDate>Mon, 18 Dec 2006 23:51:45 +0000</pubDate>
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		<description>We use ours all the time when we have people over for dinner - it is the easiest way to make juicy delicious dinners while you are actually sitting on the couch visiting with your guests!  
D - thanks for the tip about the stock!</description>
		<content:encoded><![CDATA[<p>We use ours all the time when we have people over for dinner - it is the easiest way to make juicy delicious dinners while you are actually sitting on the couch visiting with your guests!<br />
D - thanks for the tip about the stock!</p>
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		<title>By: dancingmorganmouse</title>
		<link>http://www.shelterrific.com/2006/11/07/have-you-ever-cooked-with-a-schlemmertopf/#comment-10277</link>
		<dc:creator>dancingmorganmouse</dc:creator>
		<pubDate>Wed, 08 Nov 2006 01:00:14 +0000</pubDate>
		<guid isPermaLink="false">http://www.shelterrific.com/2006/11/07/have-you-ever-cooked-with-a-schlemmertopf/#comment-10277</guid>
		<description>We almost always roast our chickens in one of these, you just have to take the lid of for the last 10 minutes or so if you want crispy brown skin.  And the liquid you pour off at the end makes the best stock for risotto (with the leftover chicken) the next day.  It's a lovely flavourful way to cook.</description>
		<content:encoded><![CDATA[<p>We almost always roast our chickens in one of these, you just have to take the lid of for the last 10 minutes or so if you want crispy brown skin.  And the liquid you pour off at the end makes the best stock for risotto (with the leftover chicken) the next day.  It&#8217;s a lovely flavourful way to cook.</p>
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