<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cyborgneticz on KemoNine's Culinary Notebook</title><link>https://culinary.kemonine.info/source/cyborgneticz/</link><description>Recent content in Cyborgneticz on KemoNine's Culinary Notebook</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Mon, 05 Dec 2022 00:00:00 +0000</lastBuildDate><atom:link href="https://culinary.kemonine.info/source/cyborgneticz/index.xml" rel="self" type="application/rss+xml"/><item><title>Couche-Couche</title><link>https://culinary.kemonine.info/recipes/couche-couche/</link><pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate><guid>https://culinary.kemonine.info/recipes/couche-couche/</guid><description>&lt;h2 id="notes"&gt;Notes&lt;/h2&gt;
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&lt;li&gt;It&amp;rsquo;s a homemade sorta cereal. You eat it with milk. I put some honey on top. You can also do cane syrup.&lt;/li&gt;
&lt;/ul&gt;</description></item><item><title>Red Beans and Rice</title><link>https://culinary.kemonine.info/recipes/red-beans-and-rice/</link><pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate><guid>https://culinary.kemonine.info/recipes/red-beans-and-rice/</guid><description>&lt;h2 id="notes"&gt;Notes&lt;/h2&gt;
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&lt;li&gt;The trick is seasoning it throughout and make sure that the pepper burns the back of your mouth and there&amp;rsquo;s a smokiness in it&lt;/li&gt;
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