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	<title>The Food Case &#187; Oil</title>
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	<link>http://foodcase.ca</link>
	<description>Adventures in food. Because one can&#039;t write about wine alone.</description>
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		<title>The taste of oil</title>
		<link>http://foodcase.ca/2010/04/02/the-taste-of-oil/</link>
		<comments>http://foodcase.ca/2010/04/02/the-taste-of-oil/#comments</comments>
		<pubDate>Fri, 02 Apr 2010 22:21:47 +0000</pubDate>
		<dc:creator>Remy Charest</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Bean dish]]></category>
		<category><![CDATA[canola oil]]></category>
		<category><![CDATA[Oil]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[sunflower oil]]></category>

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		<description><![CDATA[
							
							
						If cooking was a Hollywood movie, oil would be relegated to a very small supporting role. A couple of lines, nothing memorable, nothing to build a career on.
Frankly, with the way most generic vegetable oils taste, that&#8217;s a proper casting. Your average corn, canola or sunflower oil doesn&#8217;t have have much personality: it may be [...]]]></description>
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