Hipcooks Cooking Class Review and Rum Cocktail Recipe

Hipcooks class

After realizing I was living next to the Best Thai grocery store in Los Angeles, I decided it was time to make use of it. Scouring the net, I found the Hipcooks "Thai Two On" cooking class (Their most popular class was "Thai One On," but after cringing every time I read the name, I just couldn't do it). Luckily the class seemed geared toward culinary idiots like myself, so I grabbed my friend Rosey, and we strapped on our aprons and wrong-turned our way downtown. (Rosey is definitely the name of the girl you want to put an apron on and take to a cooking class with you. If you don't have a friend named Rosey, Suzy, Judy, or possibly Joyce will do).

What did I learn? I learned how to make my roommate uncomfortable by filling my pantry full of bottles of fish sauce, galangal spice, and a massive block of tamarind, all of which I have little plan but the best intentions for. So far, everything tastes great in eggs. (Except the tamarind, which I've been pulling apart and eating raw). But really, you should read the article on LA Weekly where you might learn a bit about the class rather than a bit about my avant-garde home eating habits. Really, I'm ahead of my time.


A couple of my classmates pretend they're okay with using their pinky fingers to taste things.

Since spices are so prominent in Thai cooking, we spent a lot of time slaving over a massive mortar and pestles to grind up the raw ingredients, looking like an army of miniature apron-wearing Gandalfs. The food turned out delicious:

By far the best dish was the Chiang Mai sausage skewers, ground pork patties seared into compact, little sausage shapes. Another highlight was the Thai me up! rum cocktail, a bright, creamy concoction of mint, coconut milk, ginger beer and a secret weapon, vanilla bean paste, more raw and flavorful than vanilla extract.

 Chiang Mai "sausage" skewers. Just look at that sear. Look at it.

Chiang Mai "sausage" skewers. Just look at that sear. Look at it.


Really, I was blown away by those little sausage guys. The sear provided a delightful crunch which lent itself to a fatty, complex flavor reminiscent of salty-sweet potato chips. Check out the full article for more details on the class, as well as a recipe for a rum drink so good you won't even mind that it's called "Thai Me Up! rum cocktail."

 LA Weekly - "Hipcooks: Where to Make Friends, and Cook For Them (Recipe)"