“A dull knife is more dangerous than a sharp one,” is one of the first lessons Chef Hans shares with a full house of 18 students who are curiously comparing knives at their individual stations. Most ...
I have never been to a crawfish boil, nor had I ever even tasted a crawfish until my recent Crawfish Boil class at The Chopping Block. I had no idea what I was getting into (in a good way.)
There is a distinct possibility that I am a little too obsessed with pork. In my tiny little Chicago apartment, I have a curing cave for making cured meats (mainly pork). I recently pulled out a ...
