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	<title>Thai Food and Travel Blog &#187; chillies</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>When Chillies are Too Hot</title>
		<link>http://thaifoodandtravel.com/blog/when-chillies-are-too-hot/</link>
		<comments>http://thaifoodandtravel.com/blog/when-chillies-are-too-hot/#comments</comments>
		<pubDate>Sun, 12 Dec 2010 07:05:13 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[limes]]></category>
		<category><![CDATA[prik]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2754</guid>
		<description><![CDATA[How do you deal with a burning mouth from a very hot chilli pepper? Many people do not realize that the hotness of chillies, which comes from the natural chemical capsaicin, is not water soluble. Have you ever noticed that when your mouth is on fire, no matter how much ice-cold water or beer you [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Chillies &#8211; Some Information</title>
		<link>http://thaifoodandtravel.com/blog/chillies/</link>
		<comments>http://thaifoodandtravel.com/blog/chillies/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 07:05:41 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[prik]]></category>
		<category><![CDATA[prik kee noo]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2321</guid>
		<description><![CDATA[The classification of chillies is widely controversial. This is my attempt to discover some of the salient facts about chillies, an essential ingredient in Thai food. Since I&#8217;m not a botanist, I&#8217;m certain to offend someone or other with this post. Nonetheless, here&#8217;s my best effort at getting it correct. Comments gladly accepted: please keep [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Curry Paste for Sale (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/curry-paste-for-sale/</link>
		<comments>http://thaifoodandtravel.com/blog/curry-paste-for-sale/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 07:05:52 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[curry paste]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1945</guid>
		<description><![CDATA[Krabi Market Curry Paste In Thailand, you can find fresh made curry pastes such as in this photo in nearly any market. Here in the United States when we make curry, we generally are limited to pre-made curry pastes, such as Mae Ploy brand, when making Thai curries. The front paste in the photo is [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thai Salt and Pepper</title>
		<link>http://thaifoodandtravel.com/blog/thai-salt-and-pepper/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-salt-and-pepper/#comments</comments>
		<pubDate>Sun, 25 Apr 2010 07:05:21 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[fish sauce]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1752</guid>
		<description><![CDATA[Recently while doing a google search I was surprised that no one seems to have written much about &#8220;Thai salt and pepper&#8221; or, in Thai, prik nahm pla or nahm pla prik. You might suppose that there&#8217;s not a whole lot to say. In the United States on nearly every table you find salt and [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
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		<title>Fresh Thai Chillies (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/fresh-thai-chillies/</link>
		<comments>http://thaifoodandtravel.com/blog/fresh-thai-chillies/#comments</comments>
		<pubDate>Wed, 23 Dec 2009 07:05:36 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[Sukhothai]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1409</guid>
		<description><![CDATA[Thai Chillies in Sukhothai Here is a photo of some very fresh Thai Chillies, called prik kee noo in Thai. These. chillies are, indeed, fiery hot. Unlike some other hot peppers, the heat seems to build up and accumulate as you continue eating so that a dish, that at first bite did not seem that [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dried Red Chillies (Wednesday Photo)</title>
		<link>http://thaifoodandtravel.com/blog/dried-red-chillies/</link>
		<comments>http://thaifoodandtravel.com/blog/dried-red-chillies/#comments</comments>
		<pubDate>Wed, 11 Nov 2009 07:05:02 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[Wednesday Photo]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[Sukhothai]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=1299</guid>
		<description><![CDATA[Dried Red Chillies in Sukohthai This is a picture of some luscious dried red chillies at the morning market in Sukhothai. For years Kasma has struggled to find really good dried red chillies in Bay Area markets; she&#8217;s been unsuccessful. So now, every year when she goes to Thailand, she buys several kilograms at the [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Thai Food is Fusion Food</title>
		<link>http://thaifoodandtravel.com/blog/thai-food-is-fusion-food/</link>
		<comments>http://thaifoodandtravel.com/blog/thai-food-is-fusion-food/#comments</comments>
		<pubDate>Sat, 27 Jun 2009 07:01:37 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[fusion food]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=219</guid>
		<description><![CDATA[Thai food as fusion food? Today, there is apparent confusion among some western chefs who are borrowing ingredients commonly used in Southeast Asian cooking to create their own blend of East-West cuisine, frequently referred to as “fusion” food. Little do they realize that many of the ingredients are not native to that region of the [...]]]></description>
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		<slash:comments>2</slash:comments>
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