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<title><![CDATA[SRL Entertainment Columnists Gary Powell]]></title>
<link>http://www2.statesville.com/content/list/entertainment/columnists/powell/</link>
<description><![CDATA[SRL Entertainment Columnists Gary Powell]]></description>
<language>en</language>

<item>
<title><![CDATA[Preparing the perfect rack of lamb]]></title>

<link><![CDATA[http://www2.statesville.com/content/2008/mar/06/preparing-perfect-rack-lamb/entertainment-dining/]]></link>


<guid><![CDATA[http://www2.statesville.com/content/2008/mar/06/preparing-perfect-rack-lamb/entertainment-dining/]]></guid>

<description><![CDATA[My mother-in-law won't eat my rack of lamb. When I visit my in-laws in Chicago, she's not shy about asking me to cook for her and her friends. When she visits us here in Cornelius, she rarely turns down a meal. Bonnie's even been known to dash from my table in search of her digital camera to snap a pic of my Red Snapper encroute.

But she won't eat my rack of lamb. She won't even try it.
]]></description>
<pubDate><![CDATA[Thu, 06 Mar 2008 14:23:00 EST]]></pubDate>
</item>

<item>
<title><![CDATA[Proper prep leads to truly delicious risotto]]></title>

<link><![CDATA[http://www2.statesville.com/content/2008/feb/07/proper-prep-leads-truly-delicious-risotto/entertainment-dining/]]></link>


<guid><![CDATA[http://www2.statesville.com/content/2008/feb/07/proper-prep-leads-truly-delicious-risotto/entertainment-dining/]]></guid>

<description><![CDATA[Last week, I was in Atlanta for a day. Following meetings in a hotel near the airport, I went in search of a fine glass of wine and a decent dinner. Someone directed me to an Italian restaurant ensconced in a Hilton hotel within walking distance. I normally avoid hotel restaurants and chains like the plague they are, but I was tired and didn't want to travel far. Besides, all things considered, Italian cuisine is relatively straightforward. How bad could the chef mess up?]]></description>
<pubDate><![CDATA[Thu, 07 Feb 2008 14:26:00 EST]]></pubDate>
</item>

<item>
<title><![CDATA[Texture is often-ignored ingredient to fine cooking]]></title>

<link><![CDATA[http://www2.statesville.com/content/2008/jan/17/texture-often-ignored-ingredient-fine-cooking/entertainment-dining/]]></link>


<guid><![CDATA[http://www2.statesville.com/content/2008/jan/17/texture-often-ignored-ingredient-fine-cooking/entertainment-dining/]]></guid>

<description><![CDATA[When a plate of food is presented, there are several factors that influence it's enjoyment including: visual appearance, aroma, taste and texture.

Most of us intuitively grasp the importance of the first three. If the food's appearance on the plate isn't visually appealing, if the food doesn't smell good or, worst of all, if it doesn't taste good, the dish fails. By contrast, if food is beautiful on the plate, if the aromas excite and the flavors blend and balance in pleasing ways, the dish almost always succeeds.]]></description>
<pubDate><![CDATA[Thu, 17 Jan 2008 14:27:00 EST]]></pubDate>
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