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| Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Rec needed re stainless steel chopsticks
Has anyone tried the Joyce Chen chopsticks available only by mail
order? They look thicker and rounder than the flat angular Korean chopsticks I can get at the Korean supermarket. I'd like to try out the Chen chopsticks. The plastic (no, not IVORY) Chinese ones feel right but I hate the material. I'm worried that the Korean ones feel too pinny. |
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Hi!
> I'm worried that the Korean ones feel too pinny. You'll get used to them. They're not used to "shovel" food into your mouth, but to take precisely one bite. For rice (and soup, of course ;-D) you have your matching spoon. Bye, Sanne. |
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sanne wrote:
> Hi! > > > I'm worried that the Korean ones feel too pinny. > > You'll get used to them. They're not used to "shovel" food into your > mouth, but to take precisely one bite. For rice (and soup, of course > ;-D) you have your matching spoon. > > Bye, Sanne. Yeah, thanks to helpful Koreans I know that the matching spoon is for delivering rice and to not pick up the rice bowl (which you do have to do in Chinese and Japanese meals, right?) I stirred towards those metal bowls with lids but my Korean/Japanese rice never comes out properly. Also, I was advised against getting Asian made beaten metal cookware because of microscopic flaking that eats into your system that was in an Australian news expose a few years ago. In New York, the prices for the absolutely basic Korean steel chopsticks are 99 cents each or 10 (5 pairs) for $7.99 at local Korean supermarkets(plural - yes, I checked.) A set of spoon and chopsticks is typically $2.49. The steel chopsticks are very strong and unbendy. Tableware designs start getting sweet in a Yellow Handkerchief way as prices go up. The pricier stuff will definitely go over big in Chinese Asia with the success of tv drama Jewel in the Palace. I want to switch because my plastic ones make me uneasy so even if metal chopsticks are not feng shui approved (I have no idea), I still have to make this switch. The hollow Joyce Chen 9 inches are about $10 for 5 pairs plus shipping. There is also an 11 inch type from Joyce Chen. Japanese long cooking chopsticks with a plastic handle are $8.95 from House of Rice. |
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"sanne" > wrote in message
oups.com... > Hi! > >> I'm worried that the Korean ones feel too pinny. > > You'll get used to them. They're not used to "shovel" food into your > mouth, but to take precisely one bite. For rice (and soup, of course > ;-D) you have your matching spoon. > > Bye, Sanne. I was born and raised in Korea myself. Hi Sanne, we meet again, hehe. Anyways, what's so good about Korean metal chopsticks? I thought they were just terrible to get used to when I was young, and got me to use it the "wrong" way(scissorlike). Thank god I got to use it "right" way later. It was also very slippery when eating noodles. My mom swears by it, but I'd stick to wooden or light ivory ones anytime. |
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Alai wrote:
> "sanne" > wrote in message > oups.com... > > Hi! > > > >> I'm worried that the Korean ones feel too pinny. > > > > You'll get used to them. They're not used to "shovel" food into your > > mouth, but to take precisely one bite. For rice (and soup, of course > > ;-D) you have your matching spoon. > > > > Bye, Sanne. > > I was born and raised in Korea myself. Hi Sanne, we meet again, hehe. > > Anyways, what's so good about Korean metal chopsticks? I thought they were > just terrible to get used to when I was young, and got me to use it the > "wrong" way(scissorlike). Thank god I got to use it "right" way later. It > was also very slippery when eating noodles. My mom swears by it, but I'd > stick to wooden or light ivory ones anytime. the wood or bamboo ones will allow bacteria to embed (plus I couldn't find any and I'm now afraid of lacquer coating) and the light ivory ones are either a wrong against elephants or actually plastic that may b toxic! My hand cramped and even though we are not used to the look of them - we are not Korean after all - we are going to have them as the standard. |
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> wrote in message
oups.com... > Alai wrote: >> "sanne" > wrote in message >> oups.com... >> > Hi! >> > >> >> I'm worried that the Korean ones feel too pinny. >> > >> > You'll get used to them. They're not used to "shovel" food into your >> > mouth, but to take precisely one bite. For rice (and soup, of course >> > ;-D) you have your matching spoon. >> > >> > Bye, Sanne. >> >> I was born and raised in Korea myself. Hi Sanne, we meet again, hehe. >> >> Anyways, what's so good about Korean metal chopsticks? I thought they >> were >> just terrible to get used to when I was young, and got me to use it the >> "wrong" way(scissorlike). Thank god I got to use it "right" way later. >> It >> was also very slippery when eating noodles. My mom swears by it, but I'd >> stick to wooden or light ivory ones anytime. > > the wood or bamboo ones will allow bacteria to embed (plus I couldn't > find any and I'm now afraid of lacquer coating) and the light ivory > ones are either a wrong against elephants or actually plastic that may > b toxic! > My hand cramped and even though we are not used to the look of them - > we are not Korean after all - we are going to have them as the > standard. > Your worries about wood chopsticks are just plain silly. A good washing kills any bacteria. We put ours in the dishwasher and they last thru many dozens of washings. Wood - actually bamboo - provides the right surface texture to hang onto food. The ivory or plastic ones are pretty but hard to use. The idea of using metal chopsticks is revolting to me. I know that seems strange since metal forks etc. are the norm, but that's the way it seems. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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I disagree though I realize how bad ie. overly concerned my posts
appear and that some readers will find it tedious to read. I believe there is a connection between people living longer as our scientific awareness grows. Bacteria linked to stomach cancer The Yomiuri Shimbun The elimination of Helicobacter pylori from the stomach decreases the risk of people with gastric or duodenal ulcers developing stomach cancer, according to the findings of a research group led by a Hiroshima City Hospital doctor. The findings were revealed in this month's issue of Gastroenterology, the journal of the American Gastroenterological Association. Helicobacter pylori is a bacteria believed to cause gastric or duodenal ulcers. It is treated with antibiotics and other medicines. The research group, led by Motoo Mizuno, head of the hospital's endoscopy department, studied 1,120 patients with gastric or duodenal ulcers and prescribed treatment to eliminate the bacteria for an average of three years and five months. The group conducted annual endoscopies on the patients to determine the percentage of those who developed cancer. As a result of the examination, of 944 patients who were successfully treated for the bacteria, eight developed stomach cancer. Of 176 whose treatment failed, four developed the disease. The incidence of stomach cancer among those who were successfully treated for Helicobacter pylori was 1.2 percent, while the incidence among those whose treatment failed was 3.8 percent. The World Health Organization says Helicobacter pylori is carcinogenic. But no research has proven that the elimination of the bacteria can prevent stomach cancer from developing. The research team admitted the method of the study did not prove beyond doubt the treatment's effectiveness in eliminating Helicobacter pylori. But Mizuno said: "We believe if we can eliminate Helicobacter pylori at an early stage, it's highly likely that the development of stomach cancer can be prevented. But it's impossible to completely prevent the development of cancer, so it's important for people to receive periodic checkups." About 80 percent of Japanese aged 50 or older are infected with Helicobacter pylori. About 5 percent to 6 percent of them are believed likely to develop gastric and duodenal ulcers. Prof. Kentaro Sugano of Jichi Medical School said 50,000 Japanese died of stomach cancer every year, making it the second-most deadly cancer in Japan. "The study indicates that the elimination of Helicobacter pylori is likely to dramatically reduce the number of deaths from stomach cancer," he said. |
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I miss the bamboo chopsticks that we used to have but I don't trust the
new manufactures from China and I believe that the ones from Japan may actually be made in China. I touched my teeth with the metal chopsticks yesterday when I was delivering rice into my mouth and the sensation was horrible. |
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I disagree though I realize how bad ie. overly concerned my posts
appear and that some readers will find it tedious to read. I believe there is a connection between people living longer as our scientific awareness grows. Here is an example of how we know more now (but fear of this is not why I am thinking about chopsticks): Bacteria linked to stomach cancer The Yomiuri Shimbun The elimination of Helicobacter pylori from the stomach decreases the risk of people with gastric or duodenal ulcers developing stomach cancer, according to the findings of a research group led by a Hiroshima City Hospital doctor. The findings were revealed in this month's issue of Gastroenterology, the journal of the American Gastroenterological Association. Helicobacter pylori is a bacteria believed to cause gastric or duodenal ulcers. It is treated with antibiotics and other medicines. The research group, led by Motoo Mizuno, head of the hospital's endoscopy department, studied 1,120 patients with gastric or duodenal ulcers and prescribed treatment to eliminate the bacteria for an average of three years and five months. The group conducted annual endoscopies on the patients to determine the percentage of those who developed cancer. As a result of the examination, of 944 patients who were successfully treated for the bacteria, eight developed stomach cancer. Of 176 whose treatment failed, four developed the disease. The incidence of stomach cancer among those who were successfully treated for Helicobacter pylori was 1.2 percent, while the incidence among those whose treatment failed was 3.8 percent. The World Health Organization says Helicobacter pylori is carcinogenic. But no research has proven that the elimination of the bacteria can prevent stomach cancer from developing. The research team admitted the method of the study did not prove beyond doubt the treatment's effectiveness in eliminating Helicobacter pylori. But Mizuno said: "We believe if we can eliminate Helicobacter pylori at an early stage, it's highly likely that the development of stomach cancer can be prevented. But it's impossible to completely prevent the development of cancer, so it's important for people to receive periodic checkups." About 80 percent of Japanese aged 50 or older are infected with Helicobacter pylori. About 5 percent to 6 percent of them are believed likely to develop gastric and duodenal ulcers. Prof. Kentaro Sugano of Jichi Medical School said 50,000 Japanese died of stomach cancer every year, making it the second-most deadly cancer in Japan. "The study indicates that the elimination of Helicobacter pylori is likely to dramatically reduce the number of deaths from stomach cancer," he said. |
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"Your worries about wood chopsticks are just plain silly. A good
washing kills any bacteria. We put ours in the dishwasher and they last thru many dozens of washings..." How long do people use soft or hard wood or bamboo chopsticks? Can they be used indefinitely? When would you discard them? ww |
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On 5 Jun 2005 14:37:01 -0700, wrote:
>"Your worries about wood chopsticks are just plain silly. A good >washing >kills any bacteria. We put ours in the dishwasher and they last thru >many >dozens of washings..." > > > >How long do people use soft or hard wood or bamboo chopsticks? Can >they be used indefinitely? When would you discard them? I bought a package of 24 two marriages ago. ------------ There are no atheists in foxholes or in Fenway Park in an extra inning game. ____ Cape Cod Bob Visit my web site at http://home.comcast.net/~bobmethelis Delete the two "spam"s for email |
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> wrote:
>How long do people use soft or hard wood or bamboo chopsticks? Can >they be used indefinitely? When would you discard them? We use our bamboo chopsticks until they start discoloring badly (or until my wife says "let's change them", whichever comes first). At 99 cents for a ten pairs, it's not a big deal to throw out twenty pair every three to six months. We have some wooden chopsticks (not sure if they're soft- or hardwood), which cost about three times as much (!), and basically only use them for cooking. We run our dishwasher on "extra hot wash", and place our chopsticks (both kinds) on the top rack in a single layer (with other dishes above that, often). Never had a problem. Donald |
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Thanks, Donald. They usually say not to put such things as wood into
the dishwasher, but you've had no problems, extra hot, too. The wood doesn't warp at all? ww |
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Ken Blake wrote:
> In oups.com, > > typed: > > >>Thanks, Donald. They usually say not to put such things as >>wood into >>the dishwasher, but you've had no problems, extra hot, too. >>The wood >>doesn't warp at all? > > > > We put wooden chopsticks in the dishwasher too, and have never > had a problem with doing so. > Same here with bamboo chopsticks. I put mine in the utensil section, angled toward the interior with narrow ends up, and wash with an extra hot wosh. They come out beautifully and last a long time. -- Kael -- take out "the dog" to reply...! |
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In ,
Kael > typed: > Ken Blake wrote: >> In oups.com, >> > typed: >> >> >>> Thanks, Donald. They usually say not to put such things as >>> wood into >>> the dishwasher, but you've had no problems, extra hot, too. >>> The wood >>> doesn't warp at all? >> >> >> >> We put wooden chopsticks in the dishwasher too, and have never >> had a problem with doing so. >> > > Same here with bamboo chopsticks. I put mine in the utensil > section, > angled toward the interior with narrow ends up, and wash with > an extra > hot wosh. They come out beautifully and last a long time. Yes, when I said "wooden chopsticks" I meant to include bamboo chopsticks as a a kind of wooden ones. We've never had a problem with any kind of wood--bamboo or any other. -- Ken Blake Please reply to the newsgroup |
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> wrote:
>Thanks, Donald. They usually say not to put such things as wood into >the dishwasher, but you've had no problems, extra hot, too. The wood >doesn't warp at all? With things like wooden spoons, always put the concave-side down, of course. And i'm sure the dishwasher does cut down on the life of bamboo and wooden chopsticks by some amount, compared to hand-washing. But it's a dollar for ten pair, which last at least four months on extra-hot wash. Three dollars for the wooden ones. Who cares? Donald |
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> wrote in message oups.com... >I miss the bamboo chopsticks that we used to have but I don't trust the > new manufactures from China Yeah, the Chinese just have so little experience in dealing with bamboo. Lol. What a stupid post. Peter |
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Peter Dy wrote: Just wash the new chopsticks...
Yes, that sounds like the thing to do all right! Back to GG's original post...I think this might be what you're looking for: http://everythingchopsticks.com/item...-Chinese-Chops What does "pinny" mean anyway? I like Korean chopsticks, too. Never tried these Chinese stainless steel chopsticks, but they look excellent - maybe a bit slippery, like plastic sticks. The Korean sticks, being narrow and angular, have a good grip, plus some are grooved. ww |
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wrote:
> Peter Dy wrote: Just wash the new chopsticks... > > Yes, that sounds like the thing to do all right! > > Back to GG's original post...I think this might be what you're looking > for: > > http://everythingchopsticks.com/item...-Chinese-Chops > > What does "pinny" mean anyway? I like Korean chopsticks, too. Never > tried these Chinese stainless steel chopsticks, but they look excellent > - maybe a bit slippery, like plastic sticks. The Korean sticks, being > narrow and angular, have a good grip, plus some are grooved. I have some Jade chopsticks.. don't think I'd want to use them. More of a decorative piece. I have a bunch of the Thai chopsticks that a friend brought back from Thailand. Very nice, and we do use them. -- Dan |
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"Philippe Lemaire \(remove oldies\)" >
wrote: > Dan Logcher wrote: > > [] > > I have a bunch of the Thai chopsticks that a friend brought back from > > Thailand. Very nice, and we do use them. > > Were not only spoon and fork used in Thailand ? > The fork is generally used as a 'pusher', the spoon for the eating. Thais use chopsticks for noodle dishes. -- Nick. To support severely wounded and disabled War on Terror Veterans and their families go to: http://saluteheroes.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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