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	<title>Comments on: Shiitake and Bacon Alfredo</title>
	<atom:link href="http://www.humblebeanblog.com/2009/08/shiitake-and-bacon-alfredo/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.humblebeanblog.com/2009/08/shiitake-and-bacon-alfredo/</link>
	<description>A Contemporary Japanese Food Blog</description>
	<lastBuildDate>Mon, 30 Aug 2010 10:58:24 +0000</lastBuildDate>
	
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		<title>By: Azusa</title>
		<link>http://www.humblebeanblog.com/2009/08/shiitake-and-bacon-alfredo/comment-page-1/#comment-659</link>
		<dc:creator>Azusa</dc:creator>
		<pubDate>Thu, 15 Oct 2009 03:43:01 +0000</pubDate>
		<guid isPermaLink="false">http://www.humblebeanblog.com/?p=905#comment-659</guid>
		<description>So, so true. A win-win as far as I&#039;m concerned!</description>
		<content:encoded><![CDATA[<p>So, so true. A win-win as far as I&#8217;m concerned!</p>
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		<title>By: Kevin</title>
		<link>http://www.humblebeanblog.com/2009/08/shiitake-and-bacon-alfredo/comment-page-1/#comment-332</link>
		<dc:creator>Kevin</dc:creator>
		<pubDate>Mon, 31 Aug 2009 11:11:37 +0000</pubDate>
		<guid isPermaLink="false">http://www.humblebeanblog.com/?p=905#comment-332</guid>
		<description>You can&#039;t go wrong with bacon and cream and I like the use of the shiitake mushrooms.</description>
		<content:encoded><![CDATA[<p>You can&#8217;t go wrong with bacon and cream and I like the use of the shiitake mushrooms.</p>
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		<title>By: TasteHongKong</title>
		<link>http://www.humblebeanblog.com/2009/08/shiitake-and-bacon-alfredo/comment-page-1/#comment-326</link>
		<dc:creator>TasteHongKong</dc:creator>
		<pubDate>Fri, 28 Aug 2009 07:40:39 +0000</pubDate>
		<guid isPermaLink="false">http://www.humblebeanblog.com/?p=905#comment-326</guid>
		<description>Interesting.  
I have a habit of using fresh Shiitake for cooking pasta, and the dried ones mostly for Chinese dishes.   But am prepared to take this invention.  Thanks.</description>
		<content:encoded><![CDATA[<p>Interesting.<br />
I have a habit of using fresh Shiitake for cooking pasta, and the dried ones mostly for Chinese dishes.   But am prepared to take this invention.  Thanks.</p>
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