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Chopping board matters for discussion
This question has most likely been asked in here before .
Plastic chopping boards versus good old fashioned wood boards and blocks for discussion /opinion My vote goes to wood |
Chopping board matters for discussion
Pits09 wrote:
> This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood Wood for most everything to include meats EXCEPT chicken. I do that on a board I can put into the dishwasher. |
Chopping board matters for discussion
On Tue 06 Jan 2009 07:19:55p, Pits09 told us...
> This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood > My vote goes for extra thick vinyl or polyethlene, at least 1/2 to 3/4" thick. It's surface is soft enough (compared to harder plastics) to not damage blades, and all are safe in the dishwasher. I personally so no advantage to wood, other than appearance. I will admit to having beautiful wood carving boards and cheese boards, but they're not used on a routine basis. -- Wayne Boatwright (correct the spelling of "geemail" to reply) ************************************************** ********************** Date: Tuesday, 01(I)/06(VI)/09(MMIX) ************************************************** ********************** Countdown till Martin Luther King, Jr. Day 1wks 5dys 3hrs 15mins ************************************************** ********************** Make Headlines..use a corduroy pillow.... ************************************************** ********************** |
Chopping board matters for discussion
"Goomba" > wrote in message ... > Pits09 wrote: >> This question has most likely been asked in here before . >> >> Plastic chopping boards versus good old fashioned wood boards and >> blocks >> >> for discussion /opinion >> My vote goes to wood > > > Wood for most everything to include meats EXCEPT chicken. I do that on a > board I can put into the dishwasher. > I do it on a plastic sheet on top of the wood board. |
Chopping board matters for discussion
Pits09 wrote:
> This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood My favourite is the thin, flexible plastic style sold at Ikea 2 for $1.99. They can be rolled a bit to pour loss things into a pot, are easy to wash and take up almost no storage space. |
Chopping board matters for discussion
Pits09 wrote:
> My vote goes to wood Mine too. -- Cheers Chatty Cathy |
Chopping board matters for discussion
Pits09 wrote:
> This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood A few months ago I talked with the Restaurant Inspector for the County Health Board (aka food cop) about this. He said there was a slight preference for wood, because it is thought to have some bacteriostatic (capable of inhibiting the growth of bacteria) property. He also said that if he ever saw a plastic board with black lines on it he would order it tossed out immediately. |
Chopping board matters for discussion
"whirled peas" > wrote in message ... > > A few months ago I talked with the Restaurant Inspector for the County > Health Board (aka food cop) about this... He...said that if he ever saw a > plastic board with black lines on it he would order it tossed out > immediately. What do the black lines mean? Are the 'black lines' just lines on the plastic, or do you mean that score marks on the board are noticeably darker than the rest of the board? What do the 'black lines' mean? I use a plastic cutting board and routinely pour bleach on it and let it 'soak in' for a few minutes to be safe, especially after I've cut chicken on it, but there are some score marks on it that are darker than the surrounding area. I will stop using my cutting board immediately until I know for sure what's safe and what isn't. Nova |
Chopping board matters for discussion
On Jan 7, 3:29*pm, whirled peas > wrote:
> Pits09 wrote: > > This question has most likely been asked in here before . > > > Plastic chopping boards versus good old fashioned wood boards and > > blocks > > > for discussion /opinion > > My vote goes to wood > > A few months ago I talked with the Restaurant Inspector for the County > Health Board (aka food cop) about this. He said there was a slight > preference for wood, because it is thought to have some bacteriostatic > (capable of inhibiting the growth of bacteria) property. He also said > that if he ever saw a plastic board with black lines on it he would > order it tossed out immediately. So he should that means it is better than a petrie dish for bacteria |
Chopping board matters for discussion
On Jan 7, 6:09*pm, "Nova" <None> wrote:
> "whirled peas" > wrote in message > > ... > > > > > A few months ago I talked with the Restaurant Inspector for the County > > Health Board (aka food cop) about this... He...said that if he ever saw a > > plastic board with black lines on it he would order it tossed out > > immediately. > > What do the black lines mean? *Are the 'black lines' just lines on the > plastic, or do you mean that score marks on the board are noticeably darker > than the rest of the board? *What do the 'black lines' mean? *I use a > plastic cutting board and routinely pour bleach on it and let it 'soak in' > for a few minutes to be safe, especially after I've cut chicken on it, but > there are some score marks on it that are darker than the surrounding area. > I will stop using my cutting board immediately until I know for sure what's > safe and what isn't. > > Nova This may help http://list.uvm.edu/cgi-bin/wa?A2=SA...05135132-0700A |
Chopping board matters for discussion
The message >
from "Nova" <None> contains these words: > "whirled peas" > wrote in message > ... > > > > A few months ago I talked with the Restaurant Inspector for the County > > Health Board (aka food cop) about this... He...said that if he ever saw a > > plastic board with black lines on it he would order it tossed out > > immediately. > What do the black lines mean? Are the 'black lines' just lines on the > plastic, or do you mean that score marks on the board are noticeably darker > than the rest of the board? What do the 'black lines' mean? Score marks with something ingrained into them. I use a designated round wooden board for bread, a wooden butcher block top for veg, ) and a plastic board for raw meat (can be scrubbed, and cleaned and disinfected in ways that would spoil the look of wood) Janet. |
Chopping board matters for discussion
"Dave Smith" > wrote in message m... > Pits09 wrote: >> This question has most likely been asked in here before . >> >> Plastic chopping boards versus good old fashioned wood boards and >> blocks >> >> for discussion /opinion >> My vote goes to wood > > My favourite is the thin, flexible plastic style sold at Ikea 2 for $1.99. > They can be rolled a bit to pour loss things into a pot, are easy to wash > and take up almost no storage space. Dave, Dollarama sells them 2 for a dollar....Sharon |
Chopping board matters for discussion
Pits09 wrote:
> > Plastic chopping boards versus good old fashioned wood. You chop firewood in your kitchen? Therre's no such kitchen acootiement as a "chopping" board... don't you mean carving/cutting board? |
Chopping board matters for discussion
On Jan 7, 10:42*pm, Sheldon > wrote:
> Pits09 wrote: > > > Plastic chopping boards versus good old fashioned wood. > > You chop firewood in your kitchen? * Therre's no such kitchen > acootiement as a "chopping" board... don't you mean carving/cutting > board? Not sure about that. I Chop Parsley & mint albeit with a cleaver used as a lever Chop onions and garlic Chop more finely mince when making larb Gai Chop chicken and pork VERY fine for certain spring rolls that is all done on a board . On the bigger stuff yes then it is to a chopping block when breaking down sides of sheep beef etc chopping block is half a tree stump :) |
Chopping board matters for discussion
On Jan 6, 9:19*pm, Pits09 > wrote:
> This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood Polyethylene, so they go in the dishwasher. I just got three at the Chinese grocery for $5 each, as compared with $10-$15 elsewhere for a virtually identical product. The old ones went into my husband's workshop where they will fulfill a variety of uses. One has already been cut up into shims for a small piece of basement furniture. Cindy Hamilton |
Chopping board matters for discussion
On Wed, 07 Jan 2009 03:49:18 GMT, Wayne Boatwright wrote:
> On Tue 06 Jan 2009 07:19:55p, Pits09 told us... > >> This question has most likely been asked in here before . >> >> Plastic chopping boards versus good old fashioned wood boards and >> blocks >> >> for discussion /opinion >> My vote goes to wood >> > > My vote goes for extra thick vinyl or polyethlene, at least 1/2 to 3/4" > thick. It's surface is soft enough (compared to harder plastics) to not > damage blades, > and all are safe in the dishwasher. > > I personally so no advantage to wood, other than appearance. I will admit > to having beautiful wood carving boards and cheese boards, but they're not > used on a routine basis. i think they just feel better. somehow 'warmer.' your pal, blake |
Chopping board matters for discussion
On Wed, 7 Jan 2009 01:09:04 -0800, Nova wrote:
> "whirled peas" > wrote in message > ... >> >> A few months ago I talked with the Restaurant Inspector for the County >> Health Board (aka food cop) about this... He...said that if he ever saw a >> plastic board with black lines on it he would order it tossed out >> immediately. > > What do the black lines mean? Are the 'black lines' just lines on the > plastic, or do you mean that score marks on the board are noticeably darker > than the rest of the board? What do the 'black lines' mean? I use a > plastic cutting board and routinely pour bleach on it and let it 'soak in' > for a few minutes to be safe, especially after I've cut chicken on it, but > there are some score marks on it that are darker than the surrounding area. > I will stop using my cutting board immediately until I know for sure what's > safe and what isn't. > > Nova i'd be more worried about eating the bleach than the germs, but a low probability of harm in either case. your pal, blake |
Chopping board matters for discussion
On Wed, 7 Jan 2009 01:53:03 -0800 (PST), Pits09 wrote:
> On Jan 7, 6:09*pm, "Nova" <None> wrote: >> "whirled peas" > wrote in message >> >> ... >> >> >> >>> A few months ago I talked with the Restaurant Inspector for the County >>> Health Board (aka food cop) about this... He...said that if he ever saw a >>> plastic board with black lines on it he would order it tossed out >>> immediately. >> >> What do the black lines mean? *Are the 'black lines' just lines on the >> plastic, or do you mean that score marks on the board are noticeably darker >> than the rest of the board? *What do the 'black lines' mean? *I use a >> plastic cutting board and routinely pour bleach on it and let it 'soak in' >> for a few minutes to be safe, especially after I've cut chicken on it, but >> there are some score marks on it that are darker than the surrounding area. >> I will stop using my cutting board immediately until I know for sure what's >> safe and what isn't. >> >> Nova > > This may help > http://list.uvm.edu/cgi-bin/wa?A2=SA...05135132-0700A from the article: Boards sold to homeowners typically come from the factory treated with mineral oil. "That treatment is intended to make the wood more impermeable - like plastic," Cliver says. The bad news is that It does make wood more like plastic....In every one of our tests, if the wood had been treated to retard the penetration of moisture, the bacteria survived longer." ah, so being too lazy to oil my board pays off! your pal, blake |
Chopping board matters for discussion
On Wed 07 Jan 2009 07:43:13a, blake murphy told us...
> On Wed, 07 Jan 2009 03:49:18 GMT, Wayne Boatwright wrote: > >> On Tue 06 Jan 2009 07:19:55p, Pits09 told us... >> >>> This question has most likely been asked in here before . >>> >>> Plastic chopping boards versus good old fashioned wood boards and >>> blocks >>> >>> for discussion /opinion >>> My vote goes to wood >>> >> >> My vote goes for extra thick vinyl or polyethlene, at least 1/2 to 3/4" >> thick. It's surface is soft enough (compared to harder plastics) to >> not damage blades, >> and all are safe in the dishwasher. >> >> I personally so no advantage to wood, other than appearance. I will >> admit to having beautiful wood carving boards and cheese boards, but >> they're not used on a routine basis. > > i think they just feel better. somehow 'warmer.' > > your pal, > blake > There's no doubt that wood is beautiful, warm, and full of charm, and when something needs to be presented on a cutting/carving board, I do use wood. Still, I prefer the utilitarian aspects of the good plastics. -- Wayne Boatwright (correct the spelling of "geemail" to reply) ************************************************** ********************** Date: Wednesday, 01(I)/07(VII)/09(MMIX) ************************************************** ********************** Countdown till Martin Luther King, Jr. Day 1wks 4dys 16hrs 10mins ************************************************** ********************** 'Imagination is more important than knowledge' - Einstein ************************************************** ********************** |
Chopping board matters for discussion
On Wed, 7 Jan 2009 06:01:29 -0800 (PST), Pits09 wrote:
> On Jan 7, 10:42*pm, Sheldon > wrote: >> Pits09 wrote: >> >>> Plastic chopping boards versus good old fashioned wood. >> >> You chop firewood in your kitchen? * Therre's no such kitchen >> acootiement as a "chopping" board... don't you mean carving/cutting >> board? > > Not sure about that. > I Chop Parsley & mint albeit with a cleaver used as a lever > Chop onions and garlic > Chop more finely mince when making larb Gai > Chop chicken and pork VERY fine for certain spring rolls > > that is all done on a board . > > On the bigger stuff yes then it is to a chopping block when breaking > down sides of sheep beef etc > chopping block is half a tree stump :) pay no attention to the semi-literate sheldon. his grasp of the english language is as tenuous as his grasp on the rest of reality. your pal, blake |
Chopping board matters for discussion
On Jan 7, 9:01�am, Pits09 > wrote:
> On Jan 7, 10:42�pm, Sheldon > wrote: > > > Pits09 wrote: > > > > Plastic chopping boards versus good old fashioned wood. > > > You chop firewood in your kitchen? � Therre's no such kitchen > > acootiement as a "chopping" board... don't you mean carving/cutting > > board? > > Not sure about that. > I Chop Parsley & mint �albeit with a cleaver used as a lever > Chop onions and garlic > Chop more finely mince when making larb Gai > Chop chicken and pork VERY fine � for certain spring rolls > > that is all done on a board . > > On the bigger stuff �yes then it is to a chopping block when breaking > down sides of �sheep �beef �etc > chopping block is half a tree stump � :) Your brain is half a tree stump, halfwit! :) |
Chopping board matters for discussion
Dumb Mick murphy wrote:
> HalfWitPits09 wrote: > > Sheldon wrote: > >> HalfWitPits09 wrote: > > >>> Plastic chopping boards versus good old fashioned wood. > > >> You chop firewood in your kitchen? � Therre's no such kitchen > >> acootiement as a "chopping" board... don't you mean carving/cutting > >> board? > > > Not sure about that. > > I Chop Parsley & mint �albeit with a cleaver used as a lever > > Chop onions and garlic > > Chop more finely mince when making larb Gai > > Chop chicken and pork VERY fine � for certain spring rolls > > > that is all done on a board . > > > On the bigger stuff �yes then it is to a chopping block when breaking > > down sides of �sheep �beef �etc > > chopping block is half a tree stump � :) > > pay no attention to the semi-literate sheldon. �his grasp of the english > language is English is capitalized, DUMB MICK! |
Chopping board matters for discussion
In article
>, Pits09 > wrote: > This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood I prefer wood also, but you are going to see many opinions. <g> -- Peace! Om "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama |
Chopping board matters for discussion
In article > ,
Dave Smith > wrote: > Pits09 wrote: > > This question has most likely been asked in here before . > > > > Plastic chopping boards versus good old fashioned wood boards and > > blocks > > > > for discussion /opinion > > My vote goes to wood > > My favourite is the thin, flexible plastic style sold at Ikea 2 for > $1.99. They can be rolled a bit to pour loss things into a pot, are easy > to wash and take up almost no storage space. I've not tried those. They sound interesting. I scoop the stuff I chopped off of my wood board with the blade of my chinese chef's knife that I use for most cutting chores. -- Peace! Om "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama |
Chopping board matters for discussion
In article >,
ChattyCathy > wrote: > Pits09 wrote: > > > > My vote goes to wood > > Mine too. Cathy, this might make a good survey. :-) Two answers only. Plastic or wood. Perhaps a third, MCNL. <g> -- Peace! Om "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama |
Chopping board matters for discussion
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Chopping board matters for discussion
On Jan 7, 3:45�pm, Michelle Steiner > wrote:
> In article > >, > > �Sheldon > wrote: > > > pay no attention to the semi-literate sheldon. ?his grasp of the english > > > language is > > > English is capitalized, DUMB MICK! > > The capitalization of that should be "dumb Mick", dumb shit. Nope, notice they are *all* upper case... but a newbie such as yourself wouldn't know that's SHOUTING, stupid ****! LOL Ahahahahahahahahahahahahahahaha. . . . |
Chopping board matters for discussion
On Jan 7, 3:03�pm, "James Silverton" >
wrote: > �wrote �on Wed, 7 Jan 2009 12:55:22 -0800 > (PST): > > > On Jan 6, 9:19 pm, Pits09 > wrote: > >> This question has most likely been asked in here before . > > >> Plastic chopping boards versus good old fashioned wood boards > >> and blocks > > >> for discussion /opinion > >> My vote goes to wood > > I HATE those boards which look like frosted glass. �I have one > > but use it for working with dough. �I get by with 3 small > > paddle type boards (one reserved for chicken) �and a large > > board with a 'moat' for catching juice (for pineapple cutting > > etc.) I wash my boards ev. couple of days with bleach and let > > em dry in the sun. > > You don't need to sterilize plastic cutting boards after cutting chicken > unless you want to reuse them immediately. A dishwasher does a very > adequate job. The soap is powerful stuff as I mentioned a few days ago! > I have two plastic cutting boards: one polyethylene and the other a firm > brown plastic. > > > There are days tho when I could stand to have a few more > > boards around. > > -- > > James Silverton > Potomac, Maryland > > Email, with obvious alterations: not.jim.silverton.at.verizon.not I use a plastic looking cutting board for everything. It can go into the dishwasher. Rosie |
Chopping board matters for discussion
"rosie" > wrote >I use a plastic looking cutting board for everything. It can go into >the dishwasher. I do too. It turned up in my kitchen (not my purchase) and once I began using it, I had no use for my wood cutting boards after a while and got rid of them. It is small, too, about 7X10 inches. I love not having to find a place to store my large wood cutting boards, and not worrying about them retaining bacteria. |
Chopping board matters for discussion
blake murphy wrote:
>> I personally so no advantage to wood, other than appearance. I will admit >> to having beautiful wood carving boards and cheese boards, but they're not >> used on a routine basis. > > i think they just feel better. somehow 'warmer.' > > your pal, > blake I think they feel better too. They are quieter too when cutting/chopping/slicing/whatever They are natural products, simple tools and wear a certain cache of classic-ness. For generations they've been just fine and I appreciate that. |
Chopping board matters for discussion
Michelle Steiner wrote:
> �Sheldon wrote: > > > The capitalization of that should be "dumb Mick", dumb shit. > > > Nope, notice they are *all* upper case... but a newbie such as > > yourself wouldn't know that's SHOUTING, stupid ****! LOL > > In ignorance, MS You do have an exceptionally low IQ, ignoranus. |
Chopping board matters for discussion
In article >,
Goomba > wrote: > blake murphy wrote: > > >> I personally so no advantage to wood, other than appearance. I will admit > >> to having beautiful wood carving boards and cheese boards, but they're not > >> used on a routine basis. > > > > i think they just feel better. somehow 'warmer.' > > > > your pal, > > blake > > I think they feel better too. > They are quieter too when cutting/chopping/slicing/whatever > They are natural products, simple tools and wear a certain cache of > classic-ness. For generations they've been just fine and I appreciate that. I don't understand the "dishwasher" proof thing for plastic. I clean off my cutting board as soon as I'm done using it and put it away. Just takes a few seconds. Same for my knives... I actually have 3 wood cutting boards, and use them according to the task. I also have a wood block cheese board with a wire, and clean THAT right away too and put it back in the drawer. -- Peace! Om "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama |
Chopping board matters for discussion
In article > , "Nova"
<None> says... > > "whirled peas" > wrote in message > ... > > > > A few months ago I talked with the Restaurant Inspector for the County > > Health Board (aka food cop) about this... He...said that if he ever saw a > > plastic board with black lines on it he would order it tossed out > > immediately. > > What do the black lines mean? Are the 'black lines' just lines on the > plastic, or do you mean that score marks on the board are noticeably darker > than the rest of the board? What do the 'black lines' mean? I use a > plastic cutting board and routinely pour bleach on it and let it 'soak in' > for a few minutes to be safe, especially after I've cut chicken on it, but > there are some score marks on it that are darker than the surrounding area. > I will stop using my cutting board immediately until I know for sure what's > safe and what isn't. > > Nova > > I just have two separate cutting boards, one for meats and one for vegetables and fruits. The meat board gets scrubbed and bathed in hot water then soaked in a 5 to 10% chlorine solution. The veggie board just gets a thorough scrubbing. |
Chopping board matters for discussion
Pits09 > wrote in news:d86f1738-839d-4e47-
: > This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood Plastic. Have 3 sizes. Nice to roll up the small one for camping. |
Chopping board matters for discussion
"Pits09" > wrote in message
... > This question has most likely been asked in here before . > > Plastic chopping boards versus good old fashioned wood boards and > blocks > > for discussion /opinion > My vote goes to wood I have used plastic boards for years. I have worn out a number of them. I like the moderate sized ones, I can grab one, do my work and place it into the dishwasher. I do not worry about the meat, onion and garlic smell, or any other contamination as the dishwasher takes care of it. I do have one very large, very old wooden board for the cooked turkey, roast, brisket, fish, etc.. It makes a great presentation. I give it a good scrub and a light sanding if needed. Later, DP |
Chopping board matters for discussion
"Goomba" > wrote in message
... > blake murphy wrote: > >>> I personally so no advantage to wood, other than appearance. I will >>> admit to having beautiful wood carving boards and cheese boards, but >>> they're not used on a routine basis. >> >> i think they just feel better. somehow 'warmer.' >> >> your pal, >> blake > > I think they feel better too. > They are quieter too when cutting/chopping/slicing/whatever > They are natural products, simple tools and wear a certain cache of > classic-ness. For generations they've been just fine and I appreciate > that. I'm with you, there, Goomba. I don't own any plastic cutting boards. Aren't they bad for knives? And I'm with Om, too. I just wash off the wooden cutting board (I use a totally separate one for bread than I do meats). Unless you let the wood get soaked they don't warp, split or crack. It's worked for generations and works for me. Jill |
Chopping board matters for discussion
On Jan 7, 7:16*pm, Omelet > wrote:
> In article >, > > > > > > *Goomba > wrote: > > blake murphy wrote: > > > >> I personally so no advantage to wood, other than appearance. *I will admit > > >> to having beautiful wood carving boards and cheese boards, but they're not > > >> used on a routine basis. > > > > i think they just feel better. *somehow 'warmer.' > > > > your pal, > > > blake > > > I think they feel better too. > > They are quieter too when cutting/chopping/slicing/whatever > > They are natural products, simple tools and wear a certain cache of > > classic-ness. For generations they've been just fine and I appreciate that. > > I don't understand the "dishwasher" proof thing for plastic. > I clean off my cutting board as soon as I'm done using it and put it > away. Just takes a few seconds. > 1. I can't be bothered to clean up a wooden cutting board while I'm cooking. Half the time all of the dishes sit in the sink and on the counter overnight until I motivate myself to put them in the dishwasher. 2. The husband can't even be bothered to rinse a knife he's just used. 3. I can use any of my cutting boards for any type of food, although I generally cut the meat last so that I can use but one board for the meal. Basically, we live like a couple of bachelors. Cindy Hamilton |
Chopping board matters for discussion
"Dale P" wrote:
> > I have used plastic boards for years. �I have worn out a number of them. �I > like the moderate sized ones, I can grab one, do my work and place it into > the dishwasher. �I do not worry about the meat, onion and garlic smell, or > any other contamination as the dishwasher takes care of it. �I do have one > very large, very old wooden board for the cooked turkey, roast, I retired all my wooden boards from food prep use, now they are used only for serving/presentation, they make nice trivets too. I use plastic exclusively, they're inexpensive enough to have many, require no care, are kind to cutlery, and go right in the dishwasher. I have a few large plastic boards but they can be cumbersome, heavy, and difficult to grasp, for most prep work I prefer the 9" X 12" size with hand holes. Plastic boards can be decorative too, there are colors and styles to match any decor. |
Chopping board matters for discussion
On Jan 7, 4:59�pm, "cybercat" > wrote:
> "rosie" > wrote > > >I use a plastic looking cutting board for everything. It can go into > >the dishwasher. > > I do too. It turned up in my kitchen (not my purchase) and once I began > using it, I had no use for my wood cutting boards after a while and got rid > of them. It is small, too, about 7X10 inches. I love not having to find a > place to store my large wood cutting boards, and not worrying about them > retaining bacteria. Agreed, plus my wood board is really heavy. I do not need to deal with that. Rosie |
Chopping board matters for discussion
In article
>, Cindy Hamilton > wrote: > On Jan 7, 7:16*pm, Omelet > wrote: > > In article >, > > > > > > > > > > > > *Goomba > wrote: > > > blake murphy wrote: > > > > > >> I personally so no advantage to wood, other than appearance. *I will > > > >> admit > > > >> to having beautiful wood carving boards and cheese boards, but they're > > > >> not > > > >> used on a routine basis. > > > > > > i think they just feel better. *somehow 'warmer.' > > > > > > your pal, > > > > blake > > > > > I think they feel better too. > > > They are quieter too when cutting/chopping/slicing/whatever > > > They are natural products, simple tools and wear a certain cache of > > > classic-ness. For generations they've been just fine and I appreciate > > > that. > > > > I don't understand the "dishwasher" proof thing for plastic. > > I clean off my cutting board as soon as I'm done using it and put it > > away. Just takes a few seconds. > > > > 1. I can't be bothered to clean up a wooden cutting board while I'm > cooking. > Half the time all of the dishes sit in the sink and on the > counter overnight > until I motivate myself to put them in the dishwasher. > 2. The husband can't even be bothered to rinse a knife he's just > used. > 3. I can use any of my cutting boards for any type of food, although > I generally > cut the meat last so that I can use but one board for the meal. > > Basically, we live like a couple of bachelors. > > Cindy Hamilton My kitchen is clean when I'm done cooking, except for the immediate necessary serving pots and dishes. I clean between steps to kill cooking time. ;-) And I don't own a dishwasher. I think they make people lazy. YMMV of course... -- Peace! Om "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama |
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