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	<title>The Cajun Foodie</title>
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	<link>http://www.thecajunfoodie.com</link>
	<description>Get you some of that cher!</description>
	<lastBuildDate>Mon, 16 May 2011 18:38:15 +0000</lastBuildDate>
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		<title>Stubb&#8217;s Bar-B-Q Austin</title>
		<link>http://www.thecajunfoodie.com/uncategorized/stubbs-bar-b-q-austin/</link>
		<comments>http://www.thecajunfoodie.com/uncategorized/stubbs-bar-b-q-austin/#comments</comments>
		<pubDate>Mon, 16 May 2011 14:04:12 +0000</pubDate>
		<dc:creator>ellclare</dc:creator>
				<category><![CDATA[Everywhere else]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2126</guid>
		<description><![CDATA[Two things come to mind when I think of Sunday brunch: barbeque and Bloody Marys.  If you’re looking for either – Stubb&#8217;s is your place. The waitress tells us to go ahead and serve ourselves outside.  Outside?  Yes.  Outside.  Walking out of the door next to the stage you will find the epitome of Southern [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<item>
		<title>&#8220;A Higher Class of Coon-Ass&#8221;</title>
		<link>http://www.thecajunfoodie.com/the-cajun-foodie/a-higher-class-of-coon-ass/</link>
		<comments>http://www.thecajunfoodie.com/the-cajun-foodie/a-higher-class-of-coon-ass/#comments</comments>
		<pubDate>Fri, 06 May 2011 16:25:08 +0000</pubDate>
		<dc:creator>JB</dc:creator>
				<category><![CDATA[Cajun recipes]]></category>
		<category><![CDATA[Ingredients, tips, and restaurant news]]></category>
		<category><![CDATA[The Cajun Foodie]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2115</guid>
		<description><![CDATA[Through a recent experience of mine (which I am not allowed to talk about) I learned a few things.  The major one being this: Though south Louisiana food is, without a doubt, some of the best food in the world, it is extremely simple and limited.  I mean all we do, for the most part, [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/the-cajun-foodie/a-higher-class-of-coon-ass/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Mara&#8217;s Homemade: NOLA in NYC</title>
		<link>http://www.thecajunfoodie.com/everywhere-else/maras-homemade-nola-in-nyc/</link>
		<comments>http://www.thecajunfoodie.com/everywhere-else/maras-homemade-nola-in-nyc/#comments</comments>
		<pubDate>Thu, 24 Feb 2011 02:25:59 +0000</pubDate>
		<dc:creator>ellclare</dc:creator>
				<category><![CDATA[Everywhere else]]></category>
		<category><![CDATA[Abita]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[boiled crawfish]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2099</guid>
		<description><![CDATA[When you’re from South Louisiana and you live in NYC sometimes you go through withdrawals. Serious withdrawals. For serious Cajun food. Having eaten a number of places in the city that claim to have “Cajun” or “Louisiana” food, Mara’s Homemade was the only place that actually followed through. The ambiance, the southern hospitality, the menu, [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/everywhere-else/maras-homemade-nola-in-nyc/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
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		<title>New Orleans Beignets vs. Italian Sfingi</title>
		<link>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/new-orleans-beignets-vs-italian-sfingi/</link>
		<comments>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/new-orleans-beignets-vs-italian-sfingi/#comments</comments>
		<pubDate>Wed, 16 Feb 2011 03:03:19 +0000</pubDate>
		<dc:creator>ellclare</dc:creator>
				<category><![CDATA[Ingredients, tips, and restaurant news]]></category>
		<category><![CDATA[cane syrup]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2095</guid>
		<description><![CDATA[Sweet dough fried and covered in sugar.  Hmm&#8230;can there really be a wrong way to eat this?  Probably not; however, there are several different ways to eat this.  Two of my favorites are New Orleans Beignets and the Italian doughnut, or &#8220;Sfingi&#8220;. The beignet, a French pastry, is deep fried and covered in powdered sugar. [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/new-orleans-beignets-vs-italian-sfingi/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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		<title>Beer Bread&#8230;Oh the Possibilities!</title>
		<link>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/beer-bread-oh-the-possibilities/</link>
		<comments>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/beer-bread-oh-the-possibilities/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 12:06:16 +0000</pubDate>
		<dc:creator>ellclare</dc:creator>
				<category><![CDATA[Ingredients, tips, and restaurant news]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2080</guid>
		<description><![CDATA[Being from the South, we&#8217;ve probably all nibbled on a slice of beer bread at some point in time.  I have certainly indulged in this slice of Heaven before, and after being given this no sweat recipe, I&#8217;m wondering why I&#8217;ve never attempted to bake it myself!  This recipe is so simple, you must try [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/beer-bread-oh-the-possibilities/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>POLL: Who makes the best king cake in the world?</title>
		<link>http://www.thecajunfoodie.com/the-cajun-foodie/poll-who-makes-the-best-king-cake-in-the-world/</link>
		<comments>http://www.thecajunfoodie.com/the-cajun-foodie/poll-who-makes-the-best-king-cake-in-the-world/#comments</comments>
		<pubDate>Sun, 23 Jan 2011 04:49:26 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA[The Cajun Foodie]]></category>
		<category><![CDATA[king cake]]></category>
		<category><![CDATA[poll]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2058</guid>
		<description><![CDATA[When it comes to king cakes, everyone has a favorite shop that fills the need for that seasonal treat that is made just so we Louisianans have an excuse to eat an obligatory sweet at every gathering during Mardi Gras. My personal favorite exists only in mind now; as far as I know, &#8220;the&#8221; Conoco [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/the-cajun-foodie/poll-who-makes-the-best-king-cake-in-the-world/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Central Grocery Muffuletta</title>
		<link>http://www.thecajunfoodie.com/new-orleans-restaurant/central-grocery-muffuletta/</link>
		<comments>http://www.thecajunfoodie.com/new-orleans-restaurant/central-grocery-muffuletta/#comments</comments>
		<pubDate>Fri, 21 Jan 2011 04:29:30 +0000</pubDate>
		<dc:creator>Gino</dc:creator>
				<category><![CDATA[New Orleans restaurant]]></category>
		<category><![CDATA[central grocery]]></category>
		<category><![CDATA[muffuletta]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=1653</guid>
		<description><![CDATA[Central Grocery in the French Quarter is the mecca for the Italian sandwich that got its start here and dates back to the early 1900&#8242;s: the muffuletta. Central Grocery is an old time Italian market specializing in mostly Italian delicacies but the muffuletta is the definite draw. Spell it and pronounce it how you please, [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/new-orleans-restaurant/central-grocery-muffuletta/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Cookin&#8217; with the &#8220;Yats&#8221; from Crescent City Cooks</title>
		<link>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/cookin-with-the-yats-from-crescent-city-cooks/</link>
		<comments>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/cookin-with-the-yats-from-crescent-city-cooks/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 00:17:52 +0000</pubDate>
		<dc:creator>ellclare</dc:creator>
				<category><![CDATA[Cajun recipes]]></category>
		<category><![CDATA[Ingredients, tips, and restaurant news]]></category>
		<category><![CDATA[bananas foster]]></category>
		<category><![CDATA[jambalaya]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2026</guid>
		<description><![CDATA[As much as I love to eat food and be around food, I have to admit that I&#8217;ve never been given the title of World&#8217;s Greatest Cook, and jambalaya is something that I’ve just never been able to master.   Stumbling across the website for Crescent City Cooks in the Riverwalk made me think that there [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/best-of-ingredients-tips-and-restaurants/cookin-with-the-yats-from-crescent-city-cooks/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
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		<title>Sweet Baby Breesus at the French Press in Lafayette</title>
		<link>http://www.thecajunfoodie.com/acadiana-restaurant/sweet-baby-breesus-at-the-french-press-in-lafayette/</link>
		<comments>http://www.thecajunfoodie.com/acadiana-restaurant/sweet-baby-breesus-at-the-french-press-in-lafayette/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 20:57:45 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA[Acadiana restaurant]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[biscuits]]></category>
		<category><![CDATA[boudin balls]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[cane syrup]]></category>
		<category><![CDATA[Lafayette restaurant]]></category>
		<category><![CDATA[Steens]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2015</guid>
		<description><![CDATA[Not long ago I alluded to the fact that the French Press in Lafayette does a dish with boudin and Steen&#8217;s cane syrup.  Rumor was the dish was named Breesus something or other&#8230; Low and behold, the Wife and I went to the French Press the other day for Sunday brunch and there it was [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/acadiana-restaurant/sweet-baby-breesus-at-the-french-press-in-lafayette/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
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		<title>2011 Gumbo Cookoff in Opelousas</title>
		<link>http://www.thecajunfoodie.com/events/2011-gumbo-cookoff-in-opelousas/</link>
		<comments>http://www.thecajunfoodie.com/events/2011-gumbo-cookoff-in-opelousas/#comments</comments>
		<pubDate>Fri, 07 Jan 2011 15:43:47 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[cookoff]]></category>
		<category><![CDATA[gumbo]]></category>
		<category><![CDATA[Opelousas]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2000</guid>
		<description><![CDATA[On Saturday, January 29, 2011, the Steamboat and Frank&#8217;s Downtown are going to host their 5th annual gumbo cookoff. The rules are relatively simple, the gumbo must have chicken and sausage in it, you have to register by 10:00 a.m. and you have to be ready for judging by 3:00 p.m.  That&#8217;s about it! Double [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/events/2011-gumbo-cookoff-in-opelousas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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