Comments for The Food Case

Comment on Year-old ham, dried bacon and Christmas marvels by Eating local: What’s in your basket?

Eating local: What’s in your basket? — Fri, 27 Aug 2010 04:14:33 +0000

[...] of my favorite chefs. The book on Charcuterie he wrote with Brian Polcyn is what helped me start making dry-cured ham and other things like bacon and [...]

Comment on Year-old ham, dried bacon and Christmas marvels by delicious food

delicious food — Sun, 16 May 2010 10:47:22 +0000

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Comment on The taste of oil by Tweets that mention The taste of oil -- Topsy.com

Tweets that mention The taste of oil -- Topsy.com — Sat, 03 Apr 2010 14:33:21 +0000

[...] This post was mentioned on Twitter by Rémy Charest, Celine Lajoie. Celine Lajoie said: je viens de souper, je suis paff et une photo comme ça me fait encore saliver. http://foodcase.ca/2010/04/02/the-taste-of-oil/ [...]

Comment on The taste of oil by The taste of oil | ClubEvoo

The taste of oil | ClubEvoo — Sat, 03 Apr 2010 05:33:08 +0000

[...] Go here to read the rest: The taste of oil [...]

Comment on L’Oignonnée: simple braising for your roasted leg of lamb by Tasting Note: Le Cigare Volant 1997, Bonny Doon Vineyards

Tasting Note: Le Cigare Volant 1997, Bonny Doon Vineyards — Mon, 01 Feb 2010 07:30:10 +0000

[...] Le Cigare Volant’s premature end was foretold by Randall Grahm, the wine’s grieving father, in a recent tweet. A wake was held with large Schott Zwiesel glasses, yesterday night, with a meal of braised leg of lamb served over spätle. [...]

Comment on A New Year’s resolution for home cooks: stop measuring so much by Emily

Emily — Thu, 28 Jan 2010 19:50:54 +0000

What an excellent deconstruction. It’s a freeing experience to move beyond the bounds of a recipe. I remember the first time I made pizza dough with Italian 00 flour, after the feel I’d gained for it with many batches of all-purpose flour dough. That was a quick lesson in gluten-management strategy!

Thanks for sharing; it’s always nice to read a well-written piece that plucks an intuitive topic from the ether and gives it flesh and bones.

Comment on Going whole-hog with a half pig: how I got meat for the winter and decided to start a food blog by Conversations with winemakers on Twitter

Conversations with winemakers on Twitter — Thu, 31 Dec 2009 07:16:39 +0000

[...] 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 [...]

Comment on Year-old ham, dried bacon and Christmas marvels by Twitted by capitaleblogue

Twitted by capitaleblogue — Sat, 26 Dec 2009 02:56:05 +0000

[...] This post was Twitted by capitaleblogue [...]

Comment on Going whole-hog with a half pig: how I got meat for the winter and decided to start a food blog by Year-old ham, dried bacon and Christmas marvels

Year-old ham, dried bacon and Christmas marvels — Sat, 26 Dec 2009 02:12:01 +0000

[...] 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 [...]

Comment on Mixing it up in the wok: Italian flavors in a Chinese cooking vessel by Remy Charest

Remy Charest — Sat, 19 Dec 2009 16:56:15 +0000

Finding a more accessible and permanent location for Cooking Live was part of the motivation behind starting this blog. Stir-fry is a little intensive to do as a Cooking Live, though…