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	<title>Whitejacket</title>
	<atom:link href="http://www.whitejacket.net/blog/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.whitejacket.net/blog</link>
	<description>Life. Food. Progressive Cuisine</description>
	<pubDate>Thu, 23 Oct 2008 18:32:12 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Centre Stage</title>
		<link>http://www.whitejacket.net/blog/2008/10/24/centre-stage/</link>
		<comments>http://www.whitejacket.net/blog/2008/10/24/centre-stage/#comments</comments>
		<pubDate>Thu, 23 Oct 2008 18:29:21 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[General]]></category>

		<category><![CDATA[Progressive cuisine]]></category>

		<category><![CDATA[pierre gagnaire]]></category>

		<category><![CDATA[reflets]]></category>
<category>pierre gagnaire</category><category>reflets</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=86</guid>
		<description><![CDATA[In a young city that has so many up and coming hotels and restaurants which need to come up or get out, there is a common misconception that EATING out is the same as DINING out.  Leaving out those who simply feed, eat and NOT dine, let me share a recent dining experience with [...]]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/10/24/centre-stage/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Whine and dine</title>
		<link>http://www.whitejacket.net/blog/2008/09/25/whine-and-dine/</link>
		<comments>http://www.whitejacket.net/blog/2008/09/25/whine-and-dine/#comments</comments>
		<pubDate>Thu, 25 Sep 2008 12:09:44 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[General]]></category>

		<category><![CDATA[chefs]]></category>

		<category><![CDATA[dining]]></category>

		<category><![CDATA[food]]></category>

		<category><![CDATA[gastronomy]]></category>

		<category><![CDATA[restaurants]]></category>
<category>chefs</category><category>dining</category><category>food</category><category>gastronomy</category><category>restaurants</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=83</guid>
		<description><![CDATA[The art of cooking is no doubt interesting. The science of it is equally intriguing. Chefs cook, chefs taste, chefs plan their day, but how often do chefs actually dine? The most important thing that all chefs work towards seems to be the least practised.

As chefs, it really is our personal responsibility to dine out. [...]]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/09/25/whine-and-dine/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Great British Feast</title>
		<link>http://www.whitejacket.net/blog/2008/09/10/the-great-british-feast/</link>
		<comments>http://www.whitejacket.net/blog/2008/09/10/the-great-british-feast/#comments</comments>
		<pubDate>Tue, 09 Sep 2008 19:52:48 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[General]]></category>

		<category><![CDATA[alain roux]]></category>

		<category><![CDATA[fine dining]]></category>

		<category><![CDATA[gordon ramsay]]></category>

		<category><![CDATA[heston blumenthal]]></category>

		<category><![CDATA[hinds head]]></category>

		<category><![CDATA[michel roux]]></category>

		<category><![CDATA[michelin]]></category>

		<category><![CDATA[royal hospital]]></category>

		<category><![CDATA[the fat duck]]></category>

		<category><![CDATA[waterside inn]]></category>
<category>alain roux</category><category>fine dining</category><category>gordon ramsay</category><category>heston blumenthal</category><category>hinds head</category><category>michel roux</category><category>michelin</category><category>royal hospital</category><category>the fat duck</category><category>waterside inn</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=53</guid>
		<description><![CDATA[
The very first trip made in dedication to cuisine, the senses, dining and having that Michelin experience. We make our way to the Great Britain to feast at the restaurants of the 3 biggest chefs in the UK.  Heston Blumenthal, Gordon Ramsay and Michel Roux.
Not knowing what to expect, we enter the door and [...]]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/09/10/the-great-british-feast/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Progressive Cuisine - June 2008</title>
		<link>http://www.whitejacket.net/blog/2008/07/30/progressive-cuisine-june-2008/</link>
		<comments>http://www.whitejacket.net/blog/2008/07/30/progressive-cuisine-june-2008/#comments</comments>
		<pubDate>Wed, 30 Jul 2008 12:27:11 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[General]]></category>

		<category><![CDATA[Progressive cuisine]]></category>

		<category><![CDATA[alginate]]></category>

		<category><![CDATA[ascorbic acid]]></category>

		<category><![CDATA[Avant-garde]]></category>

		<category><![CDATA[bonito]]></category>

		<category><![CDATA[carrot]]></category>

		<category><![CDATA[chocolate]]></category>

		<category><![CDATA[cookie]]></category>

		<category><![CDATA[dehydrate]]></category>

		<category><![CDATA[dehydration]]></category>

		<category><![CDATA[egg]]></category>

		<category><![CDATA[egg white powder]]></category>

		<category><![CDATA[food]]></category>

		<category><![CDATA[food shots]]></category>

		<category><![CDATA[gastronomy]]></category>

		<category><![CDATA[gellan]]></category>

		<category><![CDATA[glucose]]></category>

		<category><![CDATA[japanese]]></category>

		<category><![CDATA[maki]]></category>

		<category><![CDATA[maltodextrin]]></category>

		<category><![CDATA[melon]]></category>

		<category><![CDATA[methyl cellulose]]></category>

		<category><![CDATA[noodle]]></category>

		<category><![CDATA[progressive cuisine]]></category>

		<category><![CDATA[soba]]></category>

		<category><![CDATA[soup]]></category>

		<category><![CDATA[sous vide]]></category>
<category>alginate</category><category>ascorbic acid</category><category>avant-garde</category><category>bonito</category><category>carrot</category><category>chocolate</category><category>cookie</category><category>dehydrate</category><category>dehydration</category><category>egg</category><category>egg white powder</category><category>food</category><category>food shots</category><category>gastronomy</category><category>gellan</category><category>glucose</category><category>japanese</category><category>maki</category><category>maltodextrin</category><category>melon</category><category>methyl cellulose</category><category>noodle</category><category>progressive cuisine</category><category>soba</category><category>soup</category><category>sous vide</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=52</guid>
		<description><![CDATA[
Air Cookie

Hot Green Tea Ice-cream

Bonito Cotton


Carrot Soup

Chocolate Maki

Rock Melon Mi-Cuit


Cold Soba
View more photos here.
]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/07/30/progressive-cuisine-june-2008/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Progressive Cuisine - mid-late May</title>
		<link>http://www.whitejacket.net/blog/2008/06/26/progressive-cuisine-mid-late-may/</link>
		<comments>http://www.whitejacket.net/blog/2008/06/26/progressive-cuisine-mid-late-may/#comments</comments>
		<pubDate>Thu, 26 Jun 2008 10:46:15 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[Progressive cuisine]]></category>

		<category><![CDATA[Avant-garde]]></category>

		<category><![CDATA[cannelloni]]></category>

		<category><![CDATA[carbonara]]></category>

		<category><![CDATA[dehydrate]]></category>

		<category><![CDATA[dehydration]]></category>

		<category><![CDATA[egg white powder]]></category>

		<category><![CDATA[food]]></category>

		<category><![CDATA[food shots]]></category>

		<category><![CDATA[gastronomy]]></category>

		<category><![CDATA[ginger]]></category>

		<category><![CDATA[jelly]]></category>

		<category><![CDATA[linguine]]></category>

		<category><![CDATA[linguini]]></category>

		<category><![CDATA[maltodextrin]]></category>

		<category><![CDATA[melba]]></category>

		<category><![CDATA[methyl cellulose]]></category>

		<category><![CDATA[mi-cuit]]></category>

		<category><![CDATA[noodle]]></category>

		<category><![CDATA[peach]]></category>

		<category><![CDATA[peanut butter]]></category>

		<category><![CDATA[prawn]]></category>

		<category><![CDATA[progressive cuisine]]></category>

		<category><![CDATA[salmon]]></category>

		<category><![CDATA[sous vide]]></category>

		<category><![CDATA[styrofoam]]></category>

		<category><![CDATA[tgm]]></category>

		<category><![CDATA[toast]]></category>

		<category><![CDATA[transglutaminase]]></category>

		<category><![CDATA[watermelon]]></category>
<category>avant-garde</category><category>cannelloni</category><category>carbonara</category><category>dehydrate</category><category>dehydration</category><category>egg white powder</category><category>food</category><category>food shots</category><category>gastronomy</category><category>ginger</category><category>jelly</category><category>linguine</category><category>linguini</category><category>maltodextrin</category><category>melba</category><category>methyl cellulose</category><category>mi-cuit</category><category>noodle</category><category>peach</category><category>peanut butter</category><category>prawn</category><category>progressive cuisine</category><category>salmon</category><category>sous vide</category><category>styrofoam</category><category>tgm</category><category>toast</category><category>transglutaminase</category><category>watermelon</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=51</guid>
		<description><![CDATA[
&#8216;Linguini&#8217; Carbonara

Prawn Skin Cannelloni with Salmon

Watermelon Mi-Cuit

Peanut Butter n Jelly

Ginger &#8216;Styrofoam&#8217;

Peach Melba Toast
]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/06/26/progressive-cuisine-mid-late-may/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Progressive Cuisine - early May</title>
		<link>http://www.whitejacket.net/blog/2008/06/24/progressive-cuisine-early-may/</link>
		<comments>http://www.whitejacket.net/blog/2008/06/24/progressive-cuisine-early-may/#comments</comments>
		<pubDate>Mon, 23 Jun 2008 23:34:01 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[Progressive cuisine]]></category>

		<category><![CDATA[Avant-garde]]></category>

		<category><![CDATA[blue fin]]></category>

		<category><![CDATA[cigar]]></category>

		<category><![CDATA[croque-monsieur]]></category>

		<category><![CDATA[crystal]]></category>

		<category><![CDATA[foie gras]]></category>

		<category><![CDATA[food]]></category>

		<category><![CDATA[food shots]]></category>

		<category><![CDATA[gastronomy]]></category>

		<category><![CDATA[ham]]></category>

		<category><![CDATA[miso]]></category>

		<category><![CDATA[prawn]]></category>

		<category><![CDATA[progressive cuisine]]></category>

		<category><![CDATA[salmon]]></category>

		<category><![CDATA[tuna]]></category>
<category>avant-garde</category><category>blue fin</category><category>cigar</category><category>croque-monsieur</category><category>crystal</category><category>foie gras</category><category>food</category><category>food shots</category><category>gastronomy</category><category>ham</category><category>miso</category><category>prawn</category><category>progressive-cuisine</category><category>salmon</category><category>tuna</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=50</guid>
		<description><![CDATA[A few creations from last month:

Miso Crystal

Prawn &#8216;Cheetos&#8217;

Cigar 1 - Blue Ash &#38; Fin

Cigar 2 - Salmon Miso

Croque-Monsieur

Foie Gras Pop
]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/06/24/progressive-cuisine-early-may/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Food shots from March and April</title>
		<link>http://www.whitejacket.net/blog/2008/06/05/food-shots-from-march-and-april/</link>
		<comments>http://www.whitejacket.net/blog/2008/06/05/food-shots-from-march-and-april/#comments</comments>
		<pubDate>Wed, 04 Jun 2008 23:24:50 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[Progressive cuisine]]></category>

		<category><![CDATA[Avant-garde]]></category>

		<category><![CDATA[barley]]></category>

		<category><![CDATA[foie gras]]></category>

		<category><![CDATA[food]]></category>

		<category><![CDATA[food shots]]></category>

		<category><![CDATA[gastronomy]]></category>

		<category><![CDATA[konbu]]></category>

		<category><![CDATA[lychee]]></category>

		<category><![CDATA[miso]]></category>

		<category><![CDATA[progressive cuisine]]></category>

		<category><![CDATA[soba]]></category>

		<category><![CDATA[transglutaminase]]></category>
<category>avant-garde</category><category>barley</category><category>foie gras</category><category>food</category><category>food shots</category><category>gastronomy</category><category>konbu</category><category>lychee</category><category>miso</category><category>progressive-cuisine</category><category>soba</category><category>transglutaminase</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=49</guid>
		<description><![CDATA[Only just managed to upload some food shots (from March-April) to the Photo Gallery.  Here are a few:

Miso Soba

Konbu Dashi

Squid &#8216;Udon&#8217;

Burnt Miso

Liquid Barley Jelly

Lychee Foie Gras
]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/06/05/food-shots-from-march-and-april/feed/</wfw:commentRss>
		</item>
		<item>
		<title>New Photo Gallery!</title>
		<link>http://www.whitejacket.net/blog/2008/04/09/new-photo-gallery/</link>
		<comments>http://www.whitejacket.net/blog/2008/04/09/new-photo-gallery/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 15:04:28 +0000</pubDate>
		<dc:creator>Bernadette</dc:creator>
		
		<category><![CDATA[General]]></category>

		<category><![CDATA[Neo-classical]]></category>

		<category><![CDATA[Progressive cuisine]]></category>

		<category><![CDATA[Avant-garde]]></category>

		<category><![CDATA[food]]></category>

		<category><![CDATA[food shots]]></category>

		<category><![CDATA[photo]]></category>

		<category><![CDATA[progressive cuisine]]></category>

		<category><![CDATA[whitejacket]]></category>
<category>avant-garde</category><category>food</category><category>food shots</category><category>neo-classical</category><category>photo</category><category>progressive-cuisine</category><category>whitejacket</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/?p=34</guid>
		<description><![CDATA[
I&#8217;ve created a new photo gallery for the website - it&#8217;s more accessible and user-friendly, and now you can leave comments on any photo!
I haven&#8217;t had the time to get into the script to figure out how to tweak it so that it blends with the rest of the Whitejacket design, and may even just [...]]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/04/09/new-photo-gallery/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cross your teacakes</title>
		<link>http://www.whitejacket.net/blog/2008/03/23/cross-your-teacakes/</link>
		<comments>http://www.whitejacket.net/blog/2008/03/23/cross-your-teacakes/#comments</comments>
		<pubDate>Sun, 23 Mar 2008 15:12:37 +0000</pubDate>
		<dc:creator>Bernadette</dc:creator>
		
		<category><![CDATA[General]]></category>

		<category><![CDATA[food facts]]></category>

		<category><![CDATA[food history]]></category>
<category>food-facts</category><category>food-history</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/2008/03/23/cross-your-teacakes/</guid>
		<description><![CDATA[
The origin of the crossed bun is still a little vague.  Most believe that Christians ate these buns on Good Friday - the cross symbolizing the crucifixion.  However, some believe that crossed buns were eaten in ancient times by the Saxons to honour the goddess Eostre. [The name &#8220;Easter&#8221; is said to originate [...]]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/03/23/cross-your-teacakes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Perfect Apple</title>
		<link>http://www.whitejacket.net/blog/2008/03/21/the-perfect-apple/</link>
		<comments>http://www.whitejacket.net/blog/2008/03/21/the-perfect-apple/#comments</comments>
		<pubDate>Thu, 20 Mar 2008 20:24:16 +0000</pubDate>
		<dc:creator>Chef Ben</dc:creator>
		
		<category><![CDATA[General]]></category>

		<category><![CDATA[Test]]></category>

		<category><![CDATA[apple]]></category>
<category>apple</category>
		<guid isPermaLink="false">http://www.whitejacket.net/blog/2008/03/21/the-perfect-apple/</guid>
		<description><![CDATA[Finding the &#8220;perfect&#8221; apple for apple pie, based on apples available in Dubai.  I believe the perfect apple-pie-apple should be full of flavour, with good texture and some acidity.

The contenders and results on a scale of 1-5, based on Flavour (F), Texture (T), Acidity (A), Water Content (W):

Golden &#8220;Val Venosta&#8221; (Italy) - F:0.5 / [...]]]></description>
		<wfw:commentRss>http://www.whitejacket.net/blog/2008/03/21/the-perfect-apple/feed/</wfw:commentRss>
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