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	<title>The Food Case &#187; olive 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>Really simple sautéed zucchini</title>
		<link>http://foodcase.ca/2010/09/16/really-simple-sauteed-zucchini/</link>
		<comments>http://foodcase.ca/2010/09/16/really-simple-sauteed-zucchini/#comments</comments>
		<pubDate>Fri, 17 Sep 2010 04:27:14 +0000</pubDate>
		<dc:creator>Remy Charest</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[cashew]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[espelette]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[red onions]]></category>
		<category><![CDATA[sauté]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[zucchini]]></category>

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		<description><![CDATA[
							
							
						
I got another batch of nice, small, firm zucchini in my CSA basket, this week, so I&#8217;m looking forward to making what has become my favorite &#8211; and easiest &#8211; recipe for them. A 10-minute lunch operation, tasty and filling enough to make a vegetarian meal.
First time I made it was actually a midnight meal, [...]]]></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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		<slash:comments>2</slash:comments>
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		<title>Mixing it up in the wok: Italian flavors in a Chinese cooking vessel</title>
		<link>http://foodcase.ca/2009/12/18/mixing-it-up-in-the-wok-italian-flavors-in-a-chinese-cooking-vessel/</link>
		<comments>http://foodcase.ca/2009/12/18/mixing-it-up-in-the-wok-italian-flavors-in-a-chinese-cooking-vessel/#comments</comments>
		<pubDate>Sat, 19 Dec 2009 00:06:47 +0000</pubDate>
		<dc:creator>Remy Charest</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[Chinese cooking]]></category>
		<category><![CDATA[dolcetto d'Alba]]></category>
		<category><![CDATA[Ercolino]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[Rivetto]]></category>
		<category><![CDATA[stir-fry]]></category>
		<category><![CDATA[wok]]></category>

		<guid isPermaLink="false">http://foodcase.ca/?p=15</guid>
		<description><![CDATA[
							
							
						In the days when I dabbled in creative management consulting, over ten years ago, one case study that came up was how Canon had redefined its business, at one point. I&#8217;m telling this from memory, so details may be off somewhat, but bear with me. Instead of considering itself as a manufacturer of particular goods [...]]]></description>
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