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	<title>@gastro1 | YOUNG &amp; FOODISH</title>
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	<title>@gastro1 | YOUNG &amp; FOODISH</title>
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		<title>@the_rts wins #steakfrites love comp</title>
		<link>https://youngandfoodish.com/the_rts-wins-steakfrites-love-competition/</link>
					<comments>https://youngandfoodish.com/the_rts-wins-steakfrites-love-competition/#comments</comments>
		
		<dc:creator><![CDATA[dansyoung]]></dc:creator>
		<pubDate>Fri, 19 Mar 2010 10:06:22 +0000</pubDate>
				<category><![CDATA[London]]></category>
		<category><![CDATA[meats]]></category>
		<category><![CDATA[#steakfrites]]></category>
		<category><![CDATA[@gastro1]]></category>
		<category><![CDATA[@the_rhs]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[dino joannides]]></category>
		<category><![CDATA[frites]]></category>
		<category><![CDATA[Henry Harris]]></category>
		<category><![CDATA[o'shea's of knightsbridge]]></category>
		<category><![CDATA[racine]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[twitter contest]]></category>
		<guid isPermaLink="false">http://youngandfoodish.com/?p=4434</guid>

					<description><![CDATA[The voters have spoken: There is no love for steak frites so rare as the one seared in memory by @the_rts. And just why does the winner of the youngandfoodish why-do-you-love-steak-frites competition love steak frites? @the_rts: #steakfrites juices flowing, meat&#8217;s searing, frites frying, smell&#8217;s inspiring, melts like butter, heart&#8217;s a flutter for steak-frites supper For his [&#8230;]]]></description>
										<content:encoded><![CDATA[<p><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="425" height="344" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/Z5eCyKb6aCc&amp;hl=en_US&amp;fs=1&amp;color1=0x5d1719&amp;color2=0xcd311b" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="425" height="344" src="http://www.youtube.com/v/Z5eCyKb6aCc&amp;hl=en_US&amp;fs=1&amp;color1=0x5d1719&amp;color2=0xcd311b" allowscriptaccess="always" allowfullscreen="true"></embed></object><br />
The voters have spoken: There is no love for steak frites so rare as the one seared in memory by <a href="http://twitter.com/the_rts">@the_rts</a>. And just why does the winner of the youngandfoodish <a href="http://youngandfoodish.com/events/why-do-you-love-steak-frites/">why-do-you-love-steak-frites</a> competition love steak frites?</p>
<h3><a href="http://twitter.com/the_rts">@the_rts</a>: <span style="color: #464646;">#steakfrites juices flowing, meat&#8217;s searing, frites frying, smell&#8217;s inspiring, melts like butter, heart&#8217;s a flutter for steak-frites supper<br />
<span style="font-weight: normal; font-size: 13px;"><span style="color: #000000;"> </span></span></span></h3>
<h3><span style="color: #464646;"><span style="font-weight: normal; font-size: 13px;"><span style="color: #000000;"><img decoding="async" class="alignleft size-full wp-image-4435" title="côte de boeuf and maris piper frites" src="http://youngandfoodish.com/wp-content/uploads/2010/03/twopanel.jpg" alt="" width="430" height="154" />For his heart-fluttering tweet, @the_rts has won the ultimate steak-frites supper.<span id="more-4434"></span> He and a guest are invited by chef </span><a href="http://twitter.com/racine_kitchen"><span style="color: #00ff00;">Henry Harris</span></a><span style="color: #000000;"> to the premiere of the youngandfoodish<a href="http://www.eventbrite.com/myevent?eid=601109936"> steak frites tasting dinners</a> at </span><span style="color: #00ff00;"><a href="http://www.racine-restaurant.com/">Racine</a> </span><span style="color: #000000;">in London on the 22nd of March. Henry will prepare three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf, with the best aged, grass-fed beef the great London butcher </span><a href="http://www.osheasbutchers.com/"><span style="color: #00ff00;">O&#8217;Shea&#8217;s of Knightsbridge</span></a><span style="color: #000000;"> has to offer. The meat will be matched to three bistro-style reds selected by Peter Lowe of </span><a href="http://www.berkmann.co.uk/"><span style="color: #00ff00;">Berkmann Wine Cellars</span></a><span style="color: #000000;">.</span></span></span></h3>
<p><span style="color: #000000;">If you&#8217;re thinking of making nice to @the_rts, hoping he&#8217;ll bring you as his guest to the dinner, don&#8217;t bother. Mrs the_rts, tweeting as @RandomPR, campaigned tirelessly for her husband and made it clear she would be his dinner companion if he won. The only way to fully satisfy your carnivorous urges roused by the competition is to book for the <a href="http://steakfrites25may.eventbrite.com/">next steak frites tasting dinner </a>in Racine&#8217;s private dining room on the 25th of May. </span></p>
<p><span style="color: #000000;">Steak frites competition and web videos co-producer <a href="http://dailyepicurean.blogspot.com/">Dino Joannides</a> (<a href="http://twitter.com/gastro1">@gastro1</a>) and I wish to thank everyone who approached the #steakfrites love fest with passion, hunger, curiosity or wit. Congratulations to the finalists @josordoni, @timhayward, @Sened and @TrishDeseine. Here is why they love steak frites:</span></p>
<h4><a href="http://twitter.com/josordoni"><span style="color: #000000;"><span style="text-decoration: none;"><span style="color: #00ff00;">@josordoni</span></span></span></a><span style="color: #5c5c5c;">: #steakfrites How do I love thee?Let me count the ways. I love thy rump, thy ribs, I could not love thee better. Except with chips</span></h4>
<h4><span style="color: #5c5c5c;"><strong><a href="http://twitter.com/timhayward"><span style="color: #000000;"><span style="text-decoration: none;"><span style="color: #00ff00;">@timhayward</span></span></span></a><span style="color: #5c5c5c;">: We&#8217;re losing him. Gimme a 12oz ribeye, MR with char, stat. I&#8217;m gonna need &#8216;naise and fries &#8211; lots of fries. Don&#8217;t give up on me #steakfrites</span></strong></span></h4>
<h4><span style="color: #5c5c5c;"><strong><span style="color: #5c5c5c;"><strong><span style="color: #000000;"><span style="color: #000000;"><span style="text-decoration: none;"><span style="color: #000000;"><span style="color: #000000;"><span style="text-decoration: none;"><span style="color: #008000;"><a href="http://twitter.com/TrishDeseine"><span style="color: #000000;"><span style="text-decoration: none;"><span style="color: #00ff00;">@TrishDeseine</span></span></span></a></span></span></span></span></span></span></span><span style="color: #5c5c5c;">: #steakfrites are like a secret lover. You don&#8217;t want them every day, but when you do, they must be perfect.</span></strong></span></strong></span></h4>
<h4><span style="color: #5c5c5c;"><strong><span style="color: #5c5c5c;"><strong><span style="color: #5c5c5c;"><a style="text-decoration: none;" href="http://twitter.com/Sened"><span style="color: #000000;"><span style="color: #000000;"><span style="text-decoration: none;"><span style="color: #000000;"><span style="color: #000000;"><span style="text-decoration: none;"><span style="color: #00ff00;">@</span><span style="color: #008000;"><span style="text-decoration: none;"><span style="color: #00ff00;">Sened</span></span></span></span></span></span></span></span></span></a><span style="color: #5c5c5c;">: For the two simplest reasons: A steak. And Frites. It&#8217;s all there in the title, man! #steakfrites</span></span></strong></span></strong></span></h4>
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		<title>4th #vongole video &#8211; extra virgin understatement</title>
		<link>https://youngandfoodish.com/4th-vongole-video-extra-virgin-understatement/</link>
					<comments>https://youngandfoodish.com/4th-vongole-video-extra-virgin-understatement/#respond</comments>
		
		<dc:creator><![CDATA[dansyoung]]></dc:creator>
		<pubDate>Sun, 20 Sep 2009 22:54:10 +0000</pubDate>
				<category><![CDATA[events]]></category>
		<category><![CDATA[London]]></category>
		<category><![CDATA[#vongole]]></category>
		<category><![CDATA[@gastro1]]></category>
		<category><![CDATA[@gastrogeek1]]></category>
		<category><![CDATA[@youngandfoodish]]></category>
		<category><![CDATA[City of London]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[evoo]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[Francesco Mazzei]]></category>
		<category><![CDATA[L'Anima]]></category>
		<category><![CDATA[linguine vongole]]></category>
		<category><![CDATA[Oro Verde di Calabria]]></category>
		<guid isPermaLink="false">http://youngandfoodish.com/?p=3045</guid>

					<description><![CDATA[In part 4 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei stresses the importance of cooking with an understated extra virgin olive oil that won&#8217;t overpower the vongole.]]></description>
										<content:encoded><![CDATA[<p><a href="http://www.youtube.com/watch?v=wi3DvOi6vOQ"><img loading="lazy" decoding="async" class="alignleft size-full wp-image-3047" title="Calabrian extra virgin olive oil" src="http://youngandfoodish.com/wp-content/uploads/2009/09/360.jpg" alt="Calabrian extra virgin olive oil" width="120" height="124" /></a>In part 4 of <a href="http://youngandfoodish.com/events/2873/">linguine alle vongole – the finer points of a perfect pasta</a>,<a href="http://www.lanima.co.uk/pg/people.html"> Francesco Mazzei</a> stresses the importance of cooking with an understated extra virgin olive oil that won&#8217;t overpower the vongole.<span id="more-3045"></span><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="306" height="257" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/wi3DvOi6vOQ&amp;hl=en&amp;fs=1&amp;rel=0&amp;border=1" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="306" height="257" src="http://www.youtube.com/v/wi3DvOi6vOQ&amp;hl=en&amp;fs=1&amp;rel=0&amp;border=1" allowscriptaccess="always" allowfullscreen="true"></embed></object></p>
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		<title>3rd #vongole video &#8211; bronze die pasta: the rough cut with the right grooves</title>
		<link>https://youngandfoodish.com/3rd-vongole-video-bronze-die-pasta-the-rough-cut-with-the-right-grooves/</link>
					<comments>https://youngandfoodish.com/3rd-vongole-video-bronze-die-pasta-the-rough-cut-with-the-right-grooves/#respond</comments>
		
		<dc:creator><![CDATA[dansyoung]]></dc:creator>
		<pubDate>Sun, 20 Sep 2009 08:54:20 +0000</pubDate>
				<category><![CDATA[events]]></category>
		<category><![CDATA[London]]></category>
		<category><![CDATA[#vongole]]></category>
		<category><![CDATA[@gastro1]]></category>
		<category><![CDATA[@gastrogeek1]]></category>
		<category><![CDATA[bronze cut]]></category>
		<category><![CDATA[bronze die]]></category>
		<category><![CDATA[City of London]]></category>
		<category><![CDATA[clings]]></category>
		<category><![CDATA[finer points]]></category>
		<category><![CDATA[Francesco Mazzei]]></category>
		<category><![CDATA[groovy]]></category>
		<category><![CDATA[L'Anima]]></category>
		<category><![CDATA[linguine vongole]]></category>
		<category><![CDATA[perfect pasta]]></category>
		<category><![CDATA[rough]]></category>
		<category><![CDATA[rustic]]></category>
		<guid isPermaLink="false">http://youngandfoodish.com/?p=3034</guid>

					<description><![CDATA[In part 3 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei explains why he and his vongole sauce cling to a bronze-cut pasta that&#8217;s been pushed through a bronze die.]]></description>
										<content:encoded><![CDATA[<p><a href="http://www.youtube.com/watch?v=aQz2mjZlNFM"><img loading="lazy" decoding="async" class="alignleft size-full wp-image-3052" title="bronze die pasta" src="http://youngandfoodish.com/wp-content/uploads/2009/09/bronze-die-pasta.jpg" alt="bronze die pasta" width="133" height="126" /></a>In part 3 of <a href="http://youngandfoodish.com/events/2873/">linguine alle vongole – the finer points of a perfect pasta</a>, Francesco Mazzei  explains why he and his vongole sauce cling to a bronze-cut pasta that&#8217;s been pushed through a bronze die.<span id="more-3034"></span><br />
<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="200" height="165" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/aQz2mjZlNFM&amp;hl=en&amp;fs=1&amp;rel=0&amp;border=1" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="200" height="165" src="http://www.youtube.com/v/aQz2mjZlNFM&amp;hl=en&amp;fs=1&amp;rel=0&amp;border=1" allowscriptaccess="always" allowfullscreen="true"></embed></object></p>
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