<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[RSS Feed]]></title><description><![CDATA[RSS Feed]]></description><link>https://ecency.com</link><image><url>https://ecency.com/logo512.png</url><title>RSS Feed</title><link>https://ecency.com</link></image><generator>RSS for Node</generator><lastBuildDate>Fri, 26 Jun 2026 16:03:50 GMT</lastBuildDate><atom:link href="https://ecency.com/created/moleculargastronomy/rss.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Smoked Caviar]]></title><description><![CDATA[Smoked Vendance roe is good. This dish is paired with olive (dehydrated, and oil), creme fraiche, and herbs.]]></description><link>https://ecency.com/@mark1/smoked-caviar</link><guid isPermaLink="true">https://ecency.com/@mark1/smoked-caviar</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[mark1]]></dc:creator><pubDate>Sun, 28 May 2017 21:17:24 GMT</pubDate><enclosure url="https://i.ecency.com/p/6VvuHGsoU2QD2aHbJiivbVZV6nAA4BJrX2xi1Ybu2HgRkN8QJokRyw3ayo2AXC2YzgheWAgvb7VD4U5HY1zeKNV6WbN51KYZNHAKHVR3dWRbkCRm6BWhP99ieRQiAa?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[New chef on the block]]></title><description><![CDATA[Looking forward to posting new recipes, techniques, and ideas being tossed around in the kitchen. Currently I am located in Oslo, Norway. I have traveled and worked in great kitchens with great chefs along]]></description><link>https://ecency.com/@mark1/new-chef-on-the-block</link><guid isPermaLink="true">https://ecency.com/@mark1/new-chef-on-the-block</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[mark1]]></dc:creator><pubDate>Fri, 28 Apr 2017 11:43:15 GMT</pubDate></item></channel></rss>