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	<title>Taylor's Bag</title>
	<link>http://s173833323.onlinehome.us</link>
	<description>Your place to discuss a most unique store</description>
	<pubDate>Wed, 25 Feb 2009 04:27:07 +0000</pubDate>
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		<title>Meatloaf</title>
		<link>http://s173833323.onlinehome.us/?p=37</link>
		<comments>http://s173833323.onlinehome.us/?p=37#comments</comments>
		<pubDate>Wed, 25 Feb 2009 04:26:07 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Expanding Knowledge]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=37</guid>
		<description><![CDATA[Meatloaf is a hot seller at Taylor&#8217;s &#8212; both raw meatloaf mix and cooked.  We make ours a combination of beef, pork and veal.  As fabulous as Taylor&#8217;s meatloaf is, some customers may be interested in mixing things up with new recipes.  Especially in these times of economic trouble, restaurants traditionally create cost-efficient comfort foods [...]]]></description>
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		<title>What&#8217;s in Your Beef?</title>
		<link>http://s173833323.onlinehome.us/?p=33</link>
		<comments>http://s173833323.onlinehome.us/?p=33#comments</comments>
		<pubDate>Mon, 23 Feb 2009 19:17:48 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Butcher 101]]></category>

		<category><![CDATA[Expanding Knowledge]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=33</guid>
		<description><![CDATA[Taylor&#8217;s carries a lot of beef.  A LOT of beef.  For most customers, Taylor&#8217;s meat counter can be intimidating until they shop regularly with us and become comfortable with asking questions.  If you&#8217;re concerned about where your beef comes from or what labeling terminology means &#8212; please ask.
But be warned, there aren&#8217;t always easy answers.  [...]]]></description>
		<wfw:commentRss>http://s173833323.onlinehome.us/?feed=rss2&amp;p=33</wfw:commentRss>
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		<title>Super Bowl</title>
		<link>http://s173833323.onlinehome.us/?p=31</link>
		<comments>http://s173833323.onlinehome.us/?p=31#comments</comments>
		<pubDate>Wed, 28 Jan 2009 04:21:42 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Welcome]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=31</guid>
		<description><![CDATA[Whether you&#8217;re rooting for the Cardinals or the Steelers &#8212; or you&#8217;re just waiting for the commercials &#8212; you&#8217;re going to need some food.  Epicurious (the web site for Gourmet magazine) has the inside scoop on what the Super Bowl chef is doing.  &#8220;Inside the Super Bowl Kitchen&#8221; has a number or recipes, including crab [...]]]></description>
		<wfw:commentRss>http://s173833323.onlinehome.us/?feed=rss2&amp;p=31</wfw:commentRss>
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		<title>Crab season is still going</title>
		<link>http://s173833323.onlinehome.us/?p=30</link>
		<comments>http://s173833323.onlinehome.us/?p=30#comments</comments>
		<pubDate>Sun, 25 Jan 2009 20:31:21 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Welcome]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=30</guid>
		<description><![CDATA[In addition to Taylor&#8217;s Market having the best dungeness crabs in town, we&#8217;ll crack and clean them for you as well.  Taylor&#8217;s also sells dungeness crab meat and dungeness crab cakes.  It&#8217;s been a rough crab season this year, but a lot of Sacramentans can&#8217;t go a season without dungeness crabs at least once a [...]]]></description>
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		<title>Shanks in the winter</title>
		<link>http://s173833323.onlinehome.us/?p=28</link>
		<comments>http://s173833323.onlinehome.us/?p=28#comments</comments>
		<pubDate>Sun, 25 Jan 2009 20:08:41 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Expanding Knowledge]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=28</guid>
		<description><![CDATA[Beef, veal and lamb shanks are a common sight at restaurants in the winter.  They are always a comforting sight in winter - soft, fork tender chunks of meat in a warm rich broth.  The SF Chronicle write about shanks (with recipes).
A note about ham hocks: we don&#8217;t sell ham hocks at Taylor&#8217;s; instead, we [...]]]></description>
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		<title>Caramelized onions at Taylor&#8217;s Kitchen</title>
		<link>http://s173833323.onlinehome.us/?p=29</link>
		<comments>http://s173833323.onlinehome.us/?p=29#comments</comments>
		<pubDate>Sun, 25 Jan 2009 20:04:45 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Expanding Knowledge]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=29</guid>
		<description><![CDATA[The Bag forgot to mention that Taylor&#8217;s Kitchen serves caramelized onions with our dry-aged rib eye.  Try it out!
]]></description>
		<wfw:commentRss>http://s173833323.onlinehome.us/?feed=rss2&amp;p=29</wfw:commentRss>
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		<title>Cooking a steak?  Caramelized onions are a nice condiment</title>
		<link>http://s173833323.onlinehome.us/?p=27</link>
		<comments>http://s173833323.onlinehome.us/?p=27#comments</comments>
		<pubDate>Thu, 22 Jan 2009 06:35:35 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Expanding Knowledge]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=27</guid>
		<description><![CDATA[A nice Taylor&#8217;s steak with a little salt and pepper can go a long way.  Sometimes, you just want a little more.  Nothing real fancy, but something that will impress your guests.  Caramelized onions are a beautiful compliment to a beautiful steak.  The LA Times have a nice article on caramelized onions (with recipes).
]]></description>
		<wfw:commentRss>http://s173833323.onlinehome.us/?feed=rss2&amp;p=27</wfw:commentRss>
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		<item>
		<title>Taylor&#8217;s &#8212; the Restaurant</title>
		<link>http://s173833323.onlinehome.us/?p=24</link>
		<comments>http://s173833323.onlinehome.us/?p=24#comments</comments>
		<pubDate>Mon, 12 Jan 2009 17:03:59 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Special Events]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=24</guid>
		<description><![CDATA[Taylor&#8217;s Restaurant opens this Friday, January 16, 2009.  It&#8217;s the next phase of the Taylor&#8217;s expansion.  It will be open Wednesdays through Saturday, 5:30 - 9:30.  The Bag saw the menu and will be trying it out at a private &#8220;soft&#8221; opening.  You can look forward to a Taylor&#8217;s dry aged steak or a 5-Dot [...]]]></description>
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		<item>
		<title>What&#8217;s Up with the Rotting Beef?</title>
		<link>http://s173833323.onlinehome.us/?p=10</link>
		<comments>http://s173833323.onlinehome.us/?p=10#comments</comments>
		<pubDate>Mon, 12 Jan 2009 16:56:41 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Butcher 101]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=10</guid>
		<description><![CDATA[
High above the meat  counter in the back corner, you may have noticed the glass box of meat.  That box holds one of Taylor&#8217;s most valued possessions &#8212; dry aged beef.  If you bought a prime rib roast (which isn&#8217;t the same as &#8220;grade - prime&#8221;, but that&#8217;s a whole other story) [...]]]></description>
		<wfw:commentRss>http://s173833323.onlinehome.us/?feed=rss2&amp;p=10</wfw:commentRss>
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		<item>
		<title>Cured Meats Part 2 -</title>
		<link>http://s173833323.onlinehome.us/?p=23</link>
		<comments>http://s173833323.onlinehome.us/?p=23#comments</comments>
		<pubDate>Mon, 12 Jan 2009 05:21:00 +0000</pubDate>
		<dc:creator>The Bag</dc:creator>
		
		<category><![CDATA[Deli 101]]></category>

		<guid isPermaLink="false">http://s173833323.onlinehome.us/?p=23</guid>
		<description><![CDATA[Cured sausages are frequently heavily seasoned with salt to &#8220;cook&#8221; or &#8220;cure&#8221; the meat over a period of time.  Salami is a cured sausage, but it isn&#8217;t cooked with heat.  There are other cured meats as well - most of which are pork based, but aren&#8217;t ground into a sausage - a leg [...]]]></description>
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