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	<title>Comments on: Saucier Definitions</title>
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	<link>http://www.thechefscookbook.com/saucier-definitions/</link>
	<description>Food is the only thing that truly nourishes the soul and warms the heart!</description>
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		<title>By: TheSaltyChef</title>
		<link>http://www.thechefscookbook.com/saucier-definitions/comment-page-1/#comment-9518</link>
		<dc:creator>TheSaltyChef</dc:creator>
		<pubDate>Sat, 19 Nov 2011 22:01:02 +0000</pubDate>
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		<description>Thanks for your very rude way of pointing this out. If you really &quot;hate&quot; this...don&#039;t read it. I don&#039;t tolerate people that are for no reason rude and disrespectful. You should really consider being better about how you treat people....karma can be a bitch!</description>
		<content:encoded><![CDATA[<p>Thanks for your very rude way of pointing this out. If you really &#8220;hate&#8221; this&#8230;don&#8217;t read it. I don&#8217;t tolerate people that are for no reason rude and disrespectful. You should really consider being better about how you treat people&#8230;.karma can be a bitch!</p>
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		<title>By: tony</title>
		<link>http://www.thechefscookbook.com/saucier-definitions/comment-page-1/#comment-9517</link>
		<dc:creator>tony</dc:creator>
		<pubDate>Sat, 19 Nov 2011 21:52:48 +0000</pubDate>
		<guid isPermaLink="false">http://www.thechefscookbook.com/?p=151#comment-9517</guid>
		<description>I really hate to say this... but you&#039;re definitions arent all correct. you say your love is in cooking, but yet you dont know some basic definitions. I dont want to give you a hard time, but specificaly Au Sec and Nape stand out as blatantly wrong. i&#039;m suprised this post has lasted so long without someone pointing that out. I dont know if Cordon Bleu taught you these definitions wrongly or what, but please revise this.</description>
		<content:encoded><![CDATA[<p>I really hate to say this&#8230; but you&#8217;re definitions arent all correct. you say your love is in cooking, but yet you dont know some basic definitions. I dont want to give you a hard time, but specificaly Au Sec and Nape stand out as blatantly wrong. i&#8217;m suprised this post has lasted so long without someone pointing that out. I dont know if Cordon Bleu taught you these definitions wrongly or what, but please revise this.</p>
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		<title>By: Hannah Hall</title>
		<link>http://www.thechefscookbook.com/saucier-definitions/comment-page-1/#comment-4146</link>
		<dc:creator>Hannah Hall</dc:creator>
		<pubDate>Wed, 08 Sep 2010 19:47:11 +0000</pubDate>
		<guid isPermaLink="false">http://www.thechefscookbook.com/?p=151#comment-4146</guid>
		<description>herbs and spices can really make any food so tasty and yummy&quot;;&#039;</description>
		<content:encoded><![CDATA[<p>herbs and spices can really make any food so tasty and yummy&#8221;;&#8217;</p>
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