The Gastrocast

The blog behind the Gastrocast Cooking show

December 1st, 2005

URL’s, Pirates and Feeds–oh my.

By ChefNeal

I know this is a helluva bother but I just discovered that my iTunes feed isn’t updating quite right. I’m going to work on fixing it in iTunes, but for the time being if you want a consistant feed of JUST podcasts please use:

http://feeds.feedburner.com/podchefalt

That feed is unpoluted by blog posts and always reflects the full catalogue of Gastrocasts. Just use the ADVANCED tab and click "subscribe to podcast" anb past the address in.
If you want to continue to receive blog posts then please keep subscribed to:

http://feeds.feedburner.com/podchef

Do not accept alternate feeds! Apparently there are feed pirates a-surf on the web hijacking feeds. I will shortly be mentioning the feed address again in my podcast, like I used to. Somewhere along the way, we podcasters got lazy or bored with saying the same old thing and gave up giving a full call message in each podcast. It appears it is time to start again.

Thanks for your patience.

Oh, and if you are a feed pirate and you’re considering stealing my feed because I might pay you to get it back–fuggedaboutid! You’ll find out just what a bastard I can be, and even more so, how litigious The Kitchen Garden Company is about it’s trademarks and copyrights!

Now back to your regularly scheduled blog. . . . .

Popularity: 4% [?]

Posted in Uncategorized | No Comments
December 1st, 2005

Surfs Up

By ChefNeal

For those of you still wondering what RSS, Technorati, del.icio.us, and Aggregator could mean to you, Bicyclemark has a great summary you should check out.

Popularity: 4% [?]

Posted in Uncategorized | 2 Comments
December 1st, 2005

Gastrocast #36

By podchef

Humble, but goodThis week’s show is here. This week I talk about dismal sales at the Island’s Holiday Boutique, I ponder sponsorship for the podcast, and read a couple of food news items. Then we step into Kitchen Studio to make Turkey Pot Pie–a favorite around here after Thanksgiving. I have a bit of trouble with the dough–but I think it is due to the photo lamps I have in the kitchen, and the fact that I didn’t let the dough chill long enough before trying to roll it out.

Flickr Photos Here.

Music:

Suite Gothique - Toccata by Cambridge Guitar Orchestra

I use rolling pins like both of these all the time–they way beat the other kind and make handy bashers for a variety of other things.