<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cooking-on-the-Road on Bruce loves to cook</title><link>https://bruce-loves-to-cook.ca/tags/cooking-on-the-road/</link><description>Recent content in Cooking-on-the-Road on Bruce loves to cook</description><generator>Hugo -- gohugo.io</generator><language>en</language><copyright>© 2026 Bruce Alderson</copyright><lastBuildDate>Sat, 17 Oct 2026 13:11:13 -1000</lastBuildDate><atom:link href="https://bruce-loves-to-cook.ca/tags/cooking-on-the-road/index.xml" rel="self" type="application/rss+xml"/><item><title>How do you fry ground beef without oil?</title><link>https://bruce-loves-to-cook.ca/essays/technique-essays/frying-ground-beef-without-oil/</link><pubDate>Sat, 17 Oct 2026 00:00:00 +0000</pubDate><guid>https://bruce-loves-to-cook.ca/essays/technique-essays/frying-ground-beef-without-oil/</guid><description>&lt;p&gt;I regularly stay at a corporate apartment with a nice little kitchen that has only stainless steel pots and pans. Real pans are normally a good thing, but when I&amp;rsquo;m travelling I don&amp;rsquo;t bring oil or butter, and I don&amp;rsquo;t want to buy more than I need, since I hate throwing out food (or packing it home). And while stainless pans are inert and last forever, they&amp;rsquo;re picky until they reach the right temperature and are properly lubricated.&lt;/p&gt;</description></item></channel></rss>