culinary.kemonine.info/public/notes/2022/12/whitemeat/index.xml
2022-12-04 14:59:36 -05:00

21 lines
1.2 KiB
XML

<?xml version="1.0" encoding="utf-8" standalone="yes"?>
<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
<channel>
<title>WhiteMeat on KemoNine&#39;s Culinary Notebook</title>
<link>https://culinary.kemonine.info/notes/2022/12/whitemeat/</link>
<description>Recent content in WhiteMeat on KemoNine&#39;s Culinary Notebook</description>
<generator>Hugo -- gohugo.io</generator>
<language>en-us</language>
<lastBuildDate>Sun, 04 Dec 2022 00:00:00 +0000</lastBuildDate><atom:link href="https://culinary.kemonine.info/notes/2022/12/whitemeat/index.xml" rel="self" type="application/rss+xml" />
<item>
<title>Dehydration Times</title>
<link>https://culinary.kemonine.info/notes/2022/12/dehydration-times/</link>
<pubDate>Sun, 04 Dec 2022 00:00:00 +0000</pubDate>
<guid>https://culinary.kemonine.info/notes/2022/12/dehydration-times/</guid>
<description> Ingredient Temp Time Ground Pork + Ground Turkey mix 160F 4-6 hours Ground chicken 160F Unknown Ground veal 160F Unknown Snapper (Skin on or off) 160F 10-12 hours Herbs/Spices 110-115F 2-4 hours Peppers 135F 6-8 hours </description>
</item>
</channel>
</rss>