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<title>Chicagoist: About Your Reservation at Penang This Evening ...</title>
<link>http://chicagoist.com/2007/09/26/about_your_rese.php</link>
<description>All comments for About Your Reservation at Penang This Evening ...</description>
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<copyright>2009 Marcus Gilmer</copyright>
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<title>guest</title>
<link>http://chicagoist.com/2007/09/26/about_your_rese.php#comment-1207015</link>
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<pubDate>Wed, 26 Sep 2007 19:38:11 -0600</pubDate>
<description>&lt;p&gt;Rat feces? Fruit flies?  Suck it up!  

Stick with PF Chang&apos;s or Panda Express if you don&apos;t like it.&lt;/p&gt;</description>
</item><item>
<title>Mr_Smith</title>
<link>http://chicagoist.com/2007/09/26/about_your_rese.php#comment-1207004</link>
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<pubDate>Wed, 26 Sep 2007 19:23:42 -0600</pubDate>
<description>&lt;p&gt;Love this headline.&lt;/p&gt;</description>
</item><item>
<title>guest</title>
<link>http://chicagoist.com/2007/09/26/about_your_rese.php#comment-1207002</link>
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<pubDate>Wed, 26 Sep 2007 19:22:40 -0600</pubDate>
<description>&lt;p&gt;I agree with the previous guest. Also, 56 degrees isn&apos;t &quot;bordering-on-culture-breeding&quot;; that&apos;s 40 degrees. 56 degrees is really bad.&lt;/p&gt;</description>
</item><item>
<title>Margaret</title>
<link>http://chicagoist.com/2007/09/26/about_your_rese.php#comment-1206895</link>
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<pubDate>Wed, 26 Sep 2007 16:55:45 -0600</pubDate>
<description>&lt;p&gt;off...taking his shirt off.

i got all flustered.&lt;/p&gt;</description>
</item><item>
<title>Margaret</title>
<link>http://chicagoist.com/2007/09/26/about_your_rese.php#comment-1206893</link>
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<pubDate>Wed, 26 Sep 2007 16:55:14 -0600</pubDate>
<description>&lt;p&gt;Yeah, and keep talking about Ramsay. You know, in the BBC Kitchen Nightmares he&apos;s taking his shirt of all the time.

I like the BBC version. &lt;/p&gt;</description>
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<title>guest</title>
<link>http://chicagoist.com/2007/09/26/about_your_rese.php#comment-1206889</link>
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<pubDate>Wed, 26 Sep 2007 16:51:41 -0600</pubDate>
<description>&lt;p&gt;If Chicagoist can do anything more helpful, it would be to frequently post things like this.  There are a lot of restaurants that don&apos;t make even page 5 or 6 in the papers relating to this.  Keep it up.&lt;/p&gt;</description>
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