Wednesday, November 18, 2009
Food Chain / Food & Drink "Today I Put Up a Couple of Pig Heads to Simmer. . . "
Posted by Mike Sula on 11.18.09 at 12:10 PM
A certain nameless Chicago chef—no doubt with some cautious regard for the meat police—just launched a blog he's calling Butcher's Grip, to document his endeavors in whole-animal butchery and charcuterie. Yesterday's post, his second, details the making of the notoriously delicious headcheese he serves in his restaurant.
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