CulinaryTips.net has been on a bit of a hiatus for December. Between 12 hour shifts in the kitchen for Victoria and I, and me getting hit with the flu, there hasn’t been a lot of time for writing.

January will be a different story though. The Vancouver Olympic storm won’t hit until February, so there are a few features we’re going to work on in the meantime. Firstly, I’ll be exploring some spice blends of the world, how to make them, and showcasing some great recipes to use these new kitchen staples. This will include, of course, fresh home made curry powder, garam masala, ras-el hanout, and zhug. Yes, this time we’ll even have photos.

Victoria has brought up the possibility of doing videos for the site. We’ve tested the quality of the camera, and it seems like it’ll work well enough. So expect some videos here in the coming weeks – either hosted or on a Youtube channel, or something.

2009 is nearly a wrap, and I’d like to thank everyone that has visited Culinary Tips over the past year. We had our first birthday in November, and have been growing steadily. While the site isn’t huge, we’re happy to get the trickle of hits from all over the world as people search for cooking tips and advice. 2000 people in a year is pretty awesome.

Related posts:

  1. We’re moving!
  2. You know it’s hard out here for a chef
  3. Iron Chef UK – Irredeemably awful
  4. Check out Heat of the Kitchen
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