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	<title>The Last Course Discourse</title>
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	<link>http://lastcoursediscourse.wordpress.com</link>
	<description>Thoughts and notes from the pastry kitchen.</description>
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		<title>The Last Course Discourse</title>
		<link>http://lastcoursediscourse.wordpress.com</link>
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			<item>
		<title>Departed and Started</title>
		<link>http://lastcoursediscourse.wordpress.com/2009/03/05/departed-and-started/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2009/03/05/departed-and-started/#comments</comments>
		<pubDate>Thu, 05 Mar 2009 21:53:14 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[Methods]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[sourdough]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=48</guid>
		<description><![CDATA[Hello loyal blog readers (all two of you)!  I am sad to report that I have departed from Cafe Juanita.  The split was completely amicable though.  I left so I could pursue my job search.  I am looking for a job in my previous corporate career.  My wife and I are expecting our first child [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=48&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">neas</media:title>
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		<title>Blue Cheese&#8230; in a dessert?</title>
		<link>http://lastcoursediscourse.wordpress.com/2009/02/11/blue-cheese-in-a-dessert/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2009/02/11/blue-cheese-in-a-dessert/#comments</comments>
		<pubDate>Wed, 11 Feb 2009 21:57:58 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[Completed]]></category>
		<category><![CDATA[Composed Plates]]></category>
		<category><![CDATA[agar]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[persimmon]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=40</guid>
		<description><![CDATA[Here is the second installment in What&#8217;s Sean Been Up To?
Bittersweet Chocolate Tortino, Gorganzola Cream, Almond Croquant, and a Persimmon Brodo
This is a dessert that takes some convincing to try, but most people love it once they do.  It is the inclusion of gorgonzola, a blue cheese, into the dessert that throws you.  [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=40&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://lastcoursediscourse.wordpress.com/2009/02/11/blue-cheese-in-a-dessert/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">neas</media:title>
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			<media:title type="html">Chocolate-Gorgonzola</media:title>
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	</item>
		<item>
		<title>Long Time, No Post</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/12/18/long-time-no-post/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/12/18/long-time-no-post/#comments</comments>
		<pubDate>Thu, 18 Dec 2008 06:12:00 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[Completed]]></category>
		<category><![CDATA[Composed Plates]]></category>
		<category><![CDATA[fondant]]></category>
		<category><![CDATA[gianduja]]></category>
		<category><![CDATA[glucose syrup]]></category>
		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[parfait]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[star chefs]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=35</guid>
		<description><![CDATA[I never said I was good at this blog thing.  It turns out that you actually have to post things up every once in a while.  Who knew?  Well, I guess I should catch-up with what I&#8217;ve been doing at Cafe Juanita.  I&#8217;ve had a couple things go on the menu since I last posted [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=35&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://lastcoursediscourse.wordpress.com/2008/12/18/long-time-no-post/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">neas</media:title>
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			<media:title type="html">Gianduja Parfait</media:title>
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		<item>
		<title>My First Menu Item</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/09/18/my-first-menu-item/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/09/18/my-first-menu-item/#comments</comments>
		<pubDate>Fri, 19 Sep 2008 00:37:52 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[Completed]]></category>
		<category><![CDATA[Composed Plates]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[basil seeds]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fig]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[sea salt]]></category>
		<category><![CDATA[sorbet]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[vinegar]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=30</guid>
		<description><![CDATA[I am very excited.  My first dessert is going on the menu tonight at Cafe Juanita.  It&#8217;s actually something that straddles the line between savory and sweet.  We&#8217;re offering it as an intermezzo, if you want it after your main course but before dessert, or you can get it in a slightly larger version (but [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=30&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">neas</media:title>
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			<media:title type="html">Tomato Sorbetto with Basil</media:title>
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	</item>
		<item>
		<title>How Old is Your Cookie Dough?</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/07/09/how-old-is-your-cookie-dough/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/07/09/how-old-is-your-cookie-dough/#comments</comments>
		<pubDate>Thu, 10 Jul 2008 04:55:40 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Methods]]></category>
		<category><![CDATA[cookies]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=29</guid>
		<description><![CDATA[I learned something new today.  Chocolate chip cookie dough, and most likely other similar cookies, benefit from being aged at least 24 hours before being baked.
Quest for the Perfect Chocolate Chip Cookie
I found this to be an entertaining and informative article.  However, there is one thing that I would change with the recipe.  Instead of [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=29&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://lastcoursediscourse.wordpress.com/2008/07/09/how-old-is-your-cookie-dough/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">neas</media:title>
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		<item>
		<title>1000 Eggs</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/07/04/1000-eggs/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/07/04/1000-eggs/#comments</comments>
		<pubDate>Sat, 05 Jul 2008 02:16:18 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[Methods]]></category>
		<category><![CDATA[efficiency]]></category>
		<category><![CDATA[egg]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=28</guid>
		<description><![CDATA[How do you separate 1000 egg yolks in a timely manner?  That&#8217;s the problem I find myself faced with.  The old &#8220;crack the egg, split the shell into halves, toss the yolk back and forth between the shell and let the white fall away&#8221; method is just a little too slow, unfortunately. I [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=28&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://lastcoursediscourse.wordpress.com/2008/07/04/1000-eggs/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">neas</media:title>
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		<item>
		<title>My New Family</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/06/07/my-new-family/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/06/07/my-new-family/#comments</comments>
		<pubDate>Sat, 07 Jun 2008 20:48:32 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[The Industry]]></category>
		<category><![CDATA[nyc]]></category>
		<category><![CDATA[seattle]]></category>
		<category><![CDATA[trail]]></category>
		<category><![CDATA[work]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=26</guid>
		<description><![CDATA[I found a home.  It&#8217;s a restaurant.  Actually, fittingly enough, it&#8217;s a restaurant in a converted home.  I am the latest addition to the Cafe Juanita family.
Last September, I volunteered at the James Beard house for a guest chef and winemaker dinner with chef Holly Smith of Cafe Juanita and winemaker Mark [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=26&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://lastcoursediscourse.wordpress.com/2008/06/07/my-new-family/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">neas</media:title>
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		<item>
		<title>Back in Seattle</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/06/03/back-in-seattle/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/06/03/back-in-seattle/#comments</comments>
		<pubDate>Tue, 03 Jun 2008 16:26:28 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[The Industry]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[seattle]]></category>
		<category><![CDATA[trail]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=24</guid>
		<description><![CDATA[A cross-country move from NYC to Seattle includes a stop in Kansas City to trail with Christopher Elbow Chocolates.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=24&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://lastcoursediscourse.wordpress.com/2008/06/03/back-in-seattle/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">neas</media:title>
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		<item>
		<title>Last Day</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/05/15/last-day/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/05/15/last-day/#comments</comments>
		<pubDate>Thu, 15 May 2008 11:33:49 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[The Industry]]></category>
		<category><![CDATA[agar]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[locust bean gum]]></category>
		<category><![CDATA[plating]]></category>
		<category><![CDATA[trail]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=21</guid>
		<description><![CDATA[This is my last day at Le Bernardin and I am sorry to see it come to an end.  I am very grateful that chef Laiskonis has allowed me to spend this time in his kitchen.  I also need to thank all of his staff for letting me help with their production tasks [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=21&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://lastcoursediscourse.wordpress.com/2008/05/15/last-day/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">neas</media:title>
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		<item>
		<title>A Tale of Two Ice Creams</title>
		<link>http://lastcoursediscourse.wordpress.com/2008/04/27/two-ice-creams/</link>
		<comments>http://lastcoursediscourse.wordpress.com/2008/04/27/two-ice-creams/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 00:49:18 +0000</pubDate>
		<dc:creator>Sean McClintock</dc:creator>
				<category><![CDATA[Composed Plates]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[activa]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[frozen]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[sugar substitute]]></category>

		<guid isPermaLink="false">http://lastcoursediscourse.wordpress.com/?p=20</guid>
		<description><![CDATA[So, you&#8217;ve heard me talk about my iced milk idea and some of the samples I&#8217;ve received to help me in that quest.  Well, I am happy to report that I have successfully formulated a recipe for it.  The result is a smooth Philadelphia-style ice cream that has almost no discernible sweetness, disappears [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=lastcoursediscourse.wordpress.com&blog=2729536&post=20&subd=lastcoursediscourse&ref=&feed=1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">neas</media:title>
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