http://foodcase.ca/2009/12/15/hello-world/ Adventures in food. Because one can't write about wine alone. Fri, 27 Aug 2010 04:14:33 +0000 hourly 1 http://foodcase.ca/2009/12/15/hello-world/comment-page-1/#comment-13 Conversations with winemakers on Twitter Thu, 31 Dec 2009 07:16:39 +0000 http:/?p=1#comment-13 [...] I must also point out that Twitter also helped me get a new food blog started, as I explained in my first post on Foodcase.ca. Because the conversations are more than just distracting. They can also be engaging and [...] [...] I must also point out that Twitter also helped me get a new food blog started, as I explained in my first post on Foodcase.ca. Because the conversations are more than just distracting. They can also be engaging and [...]

]]> http://foodcase.ca/2009/12/15/hello-world/comment-page-1/#comment-11 Year-old ham, dried bacon and Christmas marvels Sat, 26 Dec 2009 02:12:01 +0000 http:/?p=1#comment-11 [...] in my cellar for a little over a year and some delightful air-dried bacon from this fall’s Operation Half-Pig accompanied the just-finished chardonnay that my father-in-law made from pressings I brought back [...] [...] in my cellar for a little over a year and some delightful air-dried bacon from this fall’s Operation Half-Pig accompanied the just-finished chardonnay that my father-in-law made from pressings I brought back [...]

]]> http://foodcase.ca/2009/12/15/hello-world/comment-page-1/#comment-8 Remy Charest Sat, 19 Dec 2009 16:53:18 +0000 http:/?p=1#comment-8 Thanks for the good words, Arjun. Book deal would be a logical step, wouldn't it? Thanks for the good words, Arjun. Book deal would be a logical step, wouldn’t it?

]]> http://foodcase.ca/2009/12/15/hello-world/comment-page-1/#comment-5 Arjun Basu Sat, 19 Dec 2009 00:23:05 +0000 http:/?p=1#comment-5 Felicitations, Remy! Great stuff. I look forward to reading about your culinary adventures from now on.....can a book deal (in both languages!) be far behind? Felicitations, Remy! Great stuff. I look forward to reading about your culinary adventures from now on…..can a book deal (in both languages!) be far behind?

]]> http://foodcase.ca/2009/12/15/hello-world/comment-page-1/#comment-4 1WineDude Thu, 17 Dec 2009 03:01:05 +0000 http:/?p=1#comment-4 My man, when you go for pig, you sure don't go halfway! Save some bacon for me! My man, when you go for pig, you sure don’t go halfway! Save some bacon for me!

]]> http://foodcase.ca/2009/12/15/hello-world/comment-page-1/#comment-3 Tweets that mention Going whole-hog with a half pig: how I got meat for the winter and decided to start a food blog -- Topsy.com Thu, 17 Dec 2009 00:17:00 +0000 http:/?p=1#comment-3 [...] This post was mentioned on Twitter by RemyCharest and Raelinn, Matthew Rorick. Matthew Rorick said: RT @RemyCharest: Just started a food blog: The Food Case, and it's all @nebbiolata's fault. First post: http://bit.ly/5tUY6Y ==>tasty stuff [...] [...] This post was mentioned on Twitter by RemyCharest and Raelinn, Matthew Rorick. Matthew Rorick said: RT @RemyCharest: Just started a food blog: The Food Case, and it's all @nebbiolata's fault. First post: http://bit.ly/5tUY6Y ==>tasty stuff [...]

]]> http://foodcase.ca/2009/12/15/hello-world/comment-page-1/#comment-2 Matthew Rorick Wed, 16 Dec 2009 23:59:59 +0000 http:/?p=1#comment-2 Bravo! And thank you for launching The Food Case. I do enjoy following your cooking live on Twitter, but at times I yearn for more than 140 characters at a go. And I'm beside myself with envy of the swinous delights that will carry you through the winter... let me know how the jamon Queberico turns out. I may have to pay you a visit for a sample. Bravo! And thank you for launching The Food Case. I do enjoy following your cooking live on Twitter, but at times I yearn for more than 140 characters at a go. And I’m beside myself with envy of the swinous delights that will carry you through the winter… let me know how the jamon Queberico turns out. I may have to pay you a visit for a sample.

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