tag:blogger.com,1999:blog-7369519502417925567.post6022826219695466080..comments2022-03-02T18:12:47.414-08:00Comments on Cooking With Hal: Red Wine Beef DaubeHal Shipmanhttp://www.blogger.com/profile/08066628843197388507noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7369519502417925567.post-89822054797574187082007-12-09T13:58:00.000-08:002007-12-09T13:58:00.000-08:00I've never made Borscht, in no small thanks to my ...I've never made Borscht, in no small thanks to my hatred of beets. <BR/><BR/>I did finally start a subscription to Cooks Illustrated and got my first issue last week. Interestingly, this Daube recipe is very, very similar to one they have this month for "French Pot Roast."Hal Shipmanhttps://www.blogger.com/profile/08066628843197388507noreply@blogger.comtag:blogger.com,1999:blog-7369519502417925567.post-61120058945882664012007-12-09T13:30:00.000-08:002007-12-09T13:30:00.000-08:00I love this blog! I can't believe we have lived in...I love this blog! I can't believe we have lived in the same building for 6 months and I just learned about the cooking blog last night.The Jewel Cognac story is priceless.I experimented with a Borscht recipe in my CIA Book of Soups today. I think it came out pretty good although I have nothing to compare it to. Have you ever made Borscht?I am a big fan of Cooks Illustrated and am off to start the Glazed Meat Load (uses unflavored gelatin to mimic the qualities found in veal)for tonight.Anonymousnoreply@blogger.com