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	<title>Comments on: Seviche (or ceviche)</title>
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	<link>http://www.paragiraffe.com/2008/06/15/seviche-or-ceviche/</link>
	<description>I love arugula.</description>
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	<item>
		<title>By: alexis</title>
		<link>http://www.paragiraffe.com/2008/06/15/seviche-or-ceviche/#comment-7171</link>
		<dc:creator>alexis</dc:creator>
		<pubDate>Mon, 23 Jun 2008 08:14:55 +0000</pubDate>
		<guid isPermaLink="false">#comment-7171</guid>
		<description>
&lt;p&gt;a party where i got to eat that sounds better than beer.
&lt;/p&gt;


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		<content:encoded><![CDATA[<p>a party where i got to eat that sounds better than beer.</p>
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	<item>
		<title>By: Kelvin</title>
		<link>http://www.paragiraffe.com/2008/06/15/seviche-or-ceviche/#comment-7170</link>
		<dc:creator>Kelvin</dc:creator>
		<pubDate>Tue, 17 Jun 2008 19:45:32 +0000</pubDate>
		<guid isPermaLink="false">#comment-7170</guid>
		<description>
&lt;p&gt;Silly,  you&#8217;re cooking the tuna.  That&#8217;s why it tastes cooked! ;-)  The acid in the lime juice denatures (untangles/breaks down) the protein matrix that comprises the muscle mass of your lovely and delicious looking tuna, thus making it relatvely easier to chew and digest, while at the same time providing a different flavor profile.
&lt;/p&gt;
&lt;p&gt;Science! It&#8217;s what tastes awesome.  &lt;br /&gt;
&lt;/p&gt;
&lt;p&gt;Was the tuna expensive?  I saw a sign driving past whole foods today that had Yellowfin at around 15.99 a pound.  That&#8217;s probably out of my normal price range for tasty dead animal protein.
&lt;/p&gt;


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		<content:encoded><![CDATA[<p>Silly,  you&#8217;re cooking the tuna.  That&#8217;s why it tastes cooked! ;-)  The acid in the lime juice denatures (untangles/breaks down) the protein matrix that comprises the muscle mass of your lovely and delicious looking tuna, thus making it relatvely easier to chew and digest, while at the same time providing a different flavor profile.
</p>
<p>Science! It&#8217;s what tastes awesome.  
</p>
<p>Was the tuna expensive?  I saw a sign driving past whole foods today that had Yellowfin at around 15.99 a pound.  That&#8217;s probably out of my normal price range for tasty dead animal protein.</p>
]]></content:encoded>
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	<item>
		<title>By: Emma</title>
		<link>http://www.paragiraffe.com/2008/06/15/seviche-or-ceviche/#comment-7169</link>
		<dc:creator>Emma</dc:creator>
		<pubDate>Tue, 17 Jun 2008 01:31:45 +0000</pubDate>
		<guid isPermaLink="false">#comment-7169</guid>
		<description>
&lt;p&gt;Does Rick Bayless spell ceviche with an &#8220;s&#8221;?  How pompous.
&lt;/p&gt;


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		<content:encoded><![CDATA[<p>Does Rick Bayless spell ceviche with an &#8220;s&#8221;?  How pompous.</p>
]]></content:encoded>
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	<item>
		<title>By: Erin</title>
		<link>http://www.paragiraffe.com/2008/06/15/seviche-or-ceviche/#comment-7168</link>
		<dc:creator>Erin</dc:creator>
		<pubDate>Mon, 16 Jun 2008 12:16:38 +0000</pubDate>
		<guid isPermaLink="false">#comment-7168</guid>
		<description>
&lt;p&gt;Looks delicious!  Great step-by-step images too. I adore tuna and I can&#8217;t wait to try this myself.
&lt;/p&gt;


</description>
		<content:encoded><![CDATA[<p>Looks delicious!  Great step-by-step images too. I adore tuna and I can&#8217;t wait to try this myself.</p>
]]></content:encoded>
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