<?xml version="1.0" encoding="utf-8" ?><rss version="2.0"><channel><title>Bing: BuildingLink Logog</title><link>http://www.bing.com:80/search?q=BuildingLink+Logog</link><description>Search results</description><image><url>http://www.bing.com:80/s/a/rsslogo.gif</url><title>BuildingLink Logog</title><link>http://www.bing.com:80/search?q=BuildingLink+Logog</link></image><copyright>Copyright © 2026 Microsoft. All rights reserved. These XML results may not be used, reproduced or transmitted in any manner or for any purpose other than rendering Bing results within an RSS aggregator for your personal, non-commercial use. Any other use of these results requires express written permission from Microsoft Corporation. By accessing this web page or using these results in any manner whatsoever, you agree to be bound by the foregoing restrictions.</copyright><item><title>forums.egullet.org</title><link>https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-%E2%80%93/</link><description>forums.egullet.org</description><pubDate>Mon, 30 Mar 2026 11:18:00 GMT</pubDate></item><item><title>forums.egullet.org</title><link>https://forums.egullet.org/topic/152362-chiang-mai/</link><description>forums.egullet.org</description><pubDate>Fri, 03 Apr 2026 14:06:00 GMT</pubDate></item><item><title>Ideas for flavoring drinking water - Kitchen Consumer - eGullet Forums</title><link>https://forums.egullet.org/topic/167268-ideas-for-flavoring-drinking-water/</link><description>I try to drink at least a quart of water daily, and my doctor suggests that more can be helpful. Unfortunately, I don't care much for plain water, and to help increase my intake, flavor is added to the liquid. Usually, I make a slow-steeped tea and drink it from the fridge or at room temperature....</description><pubDate>Fri, 20 Feb 2026 09:19:00 GMT</pubDate></item><item><title>Cooking with "Six Seasons of Pasta," by Joshua McFadden</title><link>https://forums.egullet.org/topic/168230-cooking-with-six-seasons-of-pasta-by-joshua-mcfadden/page/2/</link><description>After finding the roasted squash/nut ragu pasta too sweet for my taste, I was a bit wary about trying this one but the purée was made so I soldiered on and was pleasantly surprised by how much I liked this. I used hot Italian sausage and used Calabrian bomba sauce instead of the sliced chilies called for and suspect a variety of chiles or chile pastes would work. I also threw in a handful of ...</description><pubDate>Fri, 20 Feb 2026 14:41:00 GMT</pubDate></item><item><title>Nightmare Dinner Guests - Food Traditions &amp; Culture - eGullet Forums</title><link>https://forums.egullet.org/topic/71351-nightmare-dinner-guests/</link><description>I stopped having dinner guests because my apartment is simply too small, but I remember fondly the time my friend bought a date who didn't eat meat, dairy, mushrooms, beans, night shades (tomatoes, eggplants, etc) and whined about how plain and uninventive my food was. Another time, a dinner guest simply wouldn't leave, and sat on my sofa watching television while I clean up. She ended up ...</description><pubDate>Tue, 17 Feb 2026 09:30:00 GMT</pubDate></item><item><title>Celery Root/Celeriac - Cooking - eGullet Forums</title><link>https://forums.egullet.org/topic/48287-celery-rootceleriac/</link><description>aside from celeriac remoulade -- my childhood nemesis, now a rediscovered fave -- and mashed potatoes, thoughts on how else to use? we picked some beautiful specimens up yesterday at the local farmers' market and i'm inclined to experiment. (p.s. extra points for hot-weather dishes.)</description><pubDate>Fri, 06 Feb 2026 06:22:00 GMT</pubDate></item><item><title>Tortilla/corn chips - Ready to Eat - eGullet Forums</title><link>https://forums.egullet.org/topic/68161-tortillacorn-chips/</link><description>Did a search and found no evidence of this topic. Was wondering, when you purchase tortilla chips to go with salsa or guacamole, what chips do you buy? In the midwest, the best brand so far is "El Ranchero" - green bag, with salt.</description><pubDate>Tue, 17 Feb 2026 06:52:00 GMT</pubDate></item><item><title>Samosa Skins - India: Cooking &amp; Baking - eGullet Forums</title><link>https://forums.egullet.org/topic/17631-samosa-skins/</link><description>I've been trying to make samosas from scratch, with pretty good results so far. Julie Sahni's recipe for samosa skins came highly recommended. It contains flour, shortening, yogurt, water and salt.My problem is that it doesn't come out blistered and super crispy. It's as smooth as a sheet of pape...</description><pubDate>Thu, 19 Feb 2026 13:52:00 GMT</pubDate></item><item><title>Hershey has a new line of sugar -free chocolates</title><link>https://forums.egullet.org/topic/168164-hershey-has-a-new-line-of-sugar-free-chocolates/</link><description>Made with xylitol. Terrible sweetener, eat too much you get diarrhea. If your dog eats a few, he dies. Really. So is this the only non-sugar sweetener that you can make candy with?</description><pubDate>Fri, 20 Feb 2026 21:43:00 GMT</pubDate></item><item><title>Pea shoots - Cooking - eGullet Forums</title><link>https://forums.egullet.org/topic/86163-pea-shoots/</link><description>Pea shoots are an abomination, chlorophyllic dental floss elevated to icon staus by chefs too impatient to let spring legumes sprout, and too shrewed not peddle fibrous vinage to the posturing masses as overpriced exotica. Don't, I beg you, don't grow pea shoots. Grow peas, grow herbs, grow opium poppies -- grow anything but these gaucho trousers of the vegetable world!</description><pubDate>Wed, 24 Sep 2025 17:31:00 GMT</pubDate></item></channel></rss>