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	<title>Amsterdam Foodie</title>
	<link>http://www.amsterdamfoodie.nl</link>
	<description>Restaurant reviews and decadent dining</description>
	<lastBuildDate>Mon, 08 Mar 2010 16:14:18 +0000</lastBuildDate>
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		<title>Takeaways, Westerpark sty-lee</title>
		<description><![CDATA[


If you live in Amsterdam, it won&#8217;t have escaped your notice that we had local elections last week. Miraculously, I&#8217;m allowed to vote in these elections (I&#8217;m not allowed to vote in the national elections for some perverse reason, even though I pay Dutch taxes, own a Dutch flat and have a Dutch company registered [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/takeaways-westerpark-sty-lee/</link>
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		<title>Mile-high market</title>
		<description><![CDATA[


Saucisson of every variety imaginable


So, we&#8217;re 2300 metres above sea level (in Val Thorens &#8211; officially the highest ski resort in Europe) and the temperature&#8217;s around -10 degrees centigrade. And STILL the French manage to lay on a market twice a week, stuffed full of Savoyard goodies. Just had to share&#8230;
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		<link>http://www.amsterdamfoodie.nl/2010/mile-high-market/</link>
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		<title>Three writers, two photographers and Humphrey</title>
		<description><![CDATA[
A few weeks ago, I got in touch with the brains behind Amsterdam Spoke: an online magazine for Amsterdam&#8217;s would-be writers to profile their work – and to provide insider info on the city to boot. For the last few months, Spoke&#8217;s writing community has been congregating for meet-up drinks, dinners and creative events, so [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/three-writers-two-photographers-and-humphrey/</link>
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		<title>Pekelhaaring&#8217;s sausages and scroppino</title>
		<description><![CDATA[
Apparently &#8216;pekelharing&#8217; is the term used to describe the saltiest preserved herring Dutch money can buy. Given that extremely salty preserved herrings don&#8217;t sound all that appetising, Firma (or Fa) Pekelhaaring is not an obvious name to give to an Italian restaurant. I was hoping the website might enlighten me with some history (say – [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/pekelharings-sausages-and-scroppino/</link>
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		<title>Greetje: food you wish your grandmother used to make</title>
		<description><![CDATA[
When the waiter at Greetje brought us our menus, he asked whether we&#8217;d prefer English or Dutch. Since we didn&#8217;t mind, he brought both. I opened the English first, and was bemused to read that we could eat &#8216;kitchen maid&#8217;s sorrow soup&#8217; to start, and either a &#8216;Rolling Bitch&#8217; or something that involved a &#8216;pigeon&#8217;s [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/greetje-food-you-wish-your-grandmother-used-to-make/</link>
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		<title>Cherry-vodka challenge and Polish pierogi</title>
		<description><![CDATA[Last weekend was all about vodka: Polish vodka. I spent the weekend in Krakow, after which I ended up in Warsaw airport with a whole heaps of Polish złote and two hours to kill, so I stocked up on vodka in several flavours: bison grass, vanilla and cherry. Well, it would’ve been rude not to, [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/cherry-vodka-challenge-and-polish-pierogi/</link>
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		<title>Hidden Kitchen: the winter menu</title>
		<description><![CDATA[It was over a week ago now, but I promised a few people who couldn&#8217;t make it that I would blog about the most recent Hidden Kitchen events. I had some lovely feedback from my guests (thanks guys!) both on the night itself and afterwards, plus some creative ideas as to how I can make [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/winter-hidden-kitchen/</link>
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		<title>February: a little Vacherin luxury</title>
		<description><![CDATA[I realise I moan and whinge every February, but it really is a b*tch of a month. As if being broke wasn&#8217;t depressing enough (Stadsdeel Westerpark is currently enjoying about a third of this month&#8217;s pay cheque), there&#8217;s the awfulness that is Valentine&#8217;s Day. It&#8217;s conventional and cliché, not to mention expensive. And, it makes [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/february-a-little-vacherin-luxury/</link>
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		<title>Networking, websites and cookery lessons</title>
		<description><![CDATA[Those of you who are regular (and observant) visitors may have noticed a few changes to the site lately. But if &#8211; like me &#8211; you tend to ignore all technological change until it all but clubs you round the head, you may like a little explanation&#8230;
Restaurant websites: User feedback indicated that people wanted to [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/networking-websites-and-cookery-lessons/</link>
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		<title>Fyra: better late than never</title>
		<description><![CDATA[
I’ve said this so many times I sound like a broken record: it does not take much to make me spend money in a restaurant. Offer me an aperitif, I’ll take it. Ask me if I want dessert, there’s a good chance I’ll say yes. I’ve got profit written all over my forehead. And I [...]]]></description>
		<link>http://www.amsterdamfoodie.nl/2010/fyra-better-late-than-never/</link>
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