Another Recipe Source

Online friend Hal Shipman has started a recipe blog I’m going to be reading. I’ve only had the pleasure of dining with Hal once1, when he took me to try some wonderful Indian food tucked away in a Chicago side street, but he knew his stuff!

So far, he’s talking about recipes he’s tried and what he’s learned about technique as a result. More pictures, Hal! That’s the best way, I think, to learn cooking — actually see it.

1 I’m half expecting him to show up and berate me for not remembering fan meals at conventions and such. That’s entirely possible.

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3 Responses to “Another Recipe Source”

  1. Hal Shipman Says:

    Thanks for the hype, Johanna! And, no, your memory is correct – we have been ships in the night at conventions over the years. The pictures so far are lifted from their source (epicurious.com), not the actual product. I was thinking about pictures of my own efforts, so your comment was the kick in the pants I needed to add those.

  2. Dave Says:

    Johanna – thanks for pointing this blog out! I looked it over and bookmarked it and will be checking back regularly. Any other good cooking blogs you can recommend?

    I love to cook and I (and my wife!) just wish I had more time to do it. Right now, I’m only cooking dinner 2 or 3 times a week. Quick plug: I’ve been competent for years but I think my skills took a big leap forward a couple years ago when I started reading Cook’s Illustrated and Cook’s Country, which is published by the folks who produce America’s Test Kitchen on PBS. Really good stuff, I think. Like Hal, I have reputation amongst my friends and family for being a great cook, but I’m just following recipes. The recipes from Cook’s, however, have taught me a heck of a lot and I’ve become a much better improviser/creator (which is what real cooking is all about, I think) as a result.

  3. Johanna Says:

    I don’t know of any other blogs, but there’s a good discussion group here: http://www.thevhive.com/forum/index.php?webtag=FOOD

    It’s true, cooking does take some time of investment, especially when it comes to figuring out what you’re making when and effectively using the leftovers. Cook’s is very handy for teaching technique, I agree.

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