I’m doing supper over here tonight (got a new wok and glass cutting board so I’m stoked) and wanted to do some cajun blackend chicken. You can check out the dry rub recipe if you like here: Cajun Blackened Chicken Dry Rub
I list the other part of supper later.
Can’t speak to your culinary abilities, but a GLASS CUTTING BOARD is the absolute worst thing you can do to your knives. The harder the surface the faster they dull and lose their edge – wood is the best (but you really have to pay attention to sanitation!!!!), those little plastic ones that fit in the dishwasher I like – personally I have a wooden one for everything except meats – all my chickens, beef, pork etc are prepped on the plastic ones and then thrown into the dishwasher.
I know you are probably smitten with the new cutting board – but if your knives could speak they would be swearing at you:-)
Sorry – just had to say something
Smiling – Cheers
Gregory
You know what is too funny Gregory? I used to love cutting vegetables. It was my favorite part of making soups and stir frys. I loved the sound and seeing how fast I could go. Now with the glass board it’s all…. tink,tink,tink…. not loving it any more at all! lol