<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	>
<channel>
	<title>Comments on: World Famous Hamburger Clone Recipes</title>
	<atom:link href="http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/</link>
	<description>Everything about Hamburgers: reviews, ratings, recipes, blogs, history, bigest burgers, best burgers etc.</description>
	<pubDate>Wed, 20 Aug 2008 17:34:36 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.5.1</generator>
		<item>
		<title>By: Niall Harbison</title>
		<link>http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/#comment-96</link>
		<dc:creator>Niall Harbison</dc:creator>
		<pubDate>Thu, 17 Apr 2008 16:14:58 +0000</pubDate>
		<guid isPermaLink="false">http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/#comment-96</guid>
		<description>Hi there,

I just stumbled accross your blog by using stumbleupon and love the design of the whole thing! I normally skip straight past food blogs as I have over 20 in my RSS and dont even have enough time to read the ones that I have! I am started out as a blogger myself and always tried to keep the design simple like yours as I think it is crucial, especially if you can back it up with some nice food pics like yours! Keep up the good work and if you feel like sharing some of the photos with other foodies pop over to www.ifoods.tv which is my new site for foodies! Cheers!</description>
		<content:encoded><![CDATA[<p>Hi there,</p>
<p>I just stumbled accross your blog by using stumbleupon and love the design of the whole thing! I normally skip straight past food blogs as I have over 20 in my RSS and dont even have enough time to read the ones that I have! I am started out as a blogger myself and always tried to keep the design simple like yours as I think it is crucial, especially if you can back it up with some nice food pics like yours! Keep up the good work and if you feel like sharing some of the photos with other foodies pop over to <a href="http://www.ifoods.tv" rel="nofollow">http://www.ifoods.tv</a> which is my new site for foodies! Cheers!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: D Legal</title>
		<link>http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/#comment-84</link>
		<dc:creator>D Legal</dc:creator>
		<pubDate>Sun, 23 Mar 2008 05:40:36 +0000</pubDate>
		<guid isPermaLink="false">http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/#comment-84</guid>
		<description>Just looking at these hamburgers are making me hungry. I 'm definitely going to try the big mac recipe this weekend or maybe next.</description>
		<content:encoded><![CDATA[<p>Just looking at these hamburgers are making me hungry. I &#8216;m definitely going to try the big mac recipe this weekend or maybe next.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: John</title>
		<link>http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/#comment-78</link>
		<dc:creator>John</dc:creator>
		<pubDate>Thu, 28 Feb 2008 06:49:59 +0000</pubDate>
		<guid isPermaLink="false">http://blog.worldsgreatesthamburgers.com/2007/12/21/world-famous-hamburger-clone-recipes/#comment-78</guid>
		<description>I worked for McDonald's in 1967 and the way the store mixed their "Secret Sauce" was half mayonaise and half thousand Islands dressing. The one you have there sounds more complicated then most fast food places would go, albeit the restaurants, McDonald's included get bagged french fries that are frozen...then we brought a 100 lb bag of potatoes from the basement and they were peeled in a peeler, chopped into french fries, washed in sinks of water twice to get a lot of the starch out and half cooked and hung on racks till used.

EDITOR: Thanks for your comments John. Things have changed quite substantially since your time at MD's.  </description>
		<content:encoded><![CDATA[<p>I worked for McDonald&#8217;s in 1967 and the way the store mixed their &#8220;Secret Sauce&#8221; was half mayonaise and half thousand Islands dressing. The one you have there sounds more complicated then most fast food places would go, albeit the restaurants, McDonald&#8217;s included get bagged french fries that are frozen&#8230;then we brought a 100 lb bag of potatoes from the basement and they were peeled in a peeler, chopped into french fries, washed in sinks of water twice to get a lot of the starch out and half cooked and hung on racks till used.</p>
<p>EDITOR: Thanks for your comments John. Things have changed quite substantially since your time at MD&#8217;s.</p>
]]></content:encoded>
	</item>
</channel>
</rss>
