Hi,
I was wondering your thoughts/advice on a good cutting board. I'm presently
using one of the white plastic type ones, but I just don't like it. Should
I invest in a good wood board? Is there a proper way to care for either or
both? What do you use and love?

Thanks,
Nancy

"Nancy" > wrote in message
...
> Hi,
> I was wondering your thoughts/advice on a good cutting board. I'm
presently
> using one of the white plastic type ones, but I just don't like it.
Should
> I invest in a good wood board? Is there a proper way to care for either
or
> both? What do you use and love?
>

I like wood for vegetables and fruit. I have an inexpensive plastic cutting
matt for meat. It is easy to clean and store.

End grain makes the longest lasting wood cutting boards. I cover mine with
a plastic cutting sheet for meat.

Why not try one of the new bamboo boards, and tell us how you like it?

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Nancy" > wrote in message
...
> Hi,
> I was wondering your thoughts/advice on a good cutting board. I'm
presently
> using one of the white plastic type ones, but I just don't like it.
Should
> I invest in a good wood board? Is there a proper way to care for either
or
> both? What do you use and love?
>
> Thanks,
> Nancy
>
>

We use a John Boos wood board, for everything, meat and vegetables. After
working with raw meat, I clean it with soap and water, then scrape it with a
flat edge dicer, towel dry it, then spray it with diluted chlorine bleach
and spread it around with a paper towel. We've only had it a few months and
haven't oiled it yet, but its none the worse for wear.

Steve


"Nancy" > wrote in message
...
> Hi,
> I was wondering your thoughts/advice on a good cutting board. I'm
presently
> using one of the white plastic type ones, but I just don't like it.
Should
> I invest in a good wood board? Is there a proper way to care for either
or
> both? What do you use and love?
>
> Thanks,
> Nancy
>
>

On Thu, 1 Jul 2004 20:55:04 -0400, "Nancy" >
wrote:

>Hi,
>I was wondering your thoughts/advice on a good cutting board. I'm presently
>using one of the white plastic type ones, but I just don't like it. Should
>I invest in a good wood board? Is there a proper way to care for either or
>both? What do you use and love?
>

I have about 4 of the white plastic types. My favorite is the Corning
one, which is made of a better plastic. I put all of them in the
dishwasher.

Sue(tm)
Lead me not into temptation... I can find it myself!

>I have about 4 of the white plastic types. My favorite is the Corning
>one, which is made of a better plastic. I put all of them in the
>dishwasher.
>
>Sue(tm)

*About* 4? I can understand a handful of change refered to as *about* $4...
but cutting boards... that's like saying you have *about* 2 breasts! LOL


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 02 Jul 2004 13:00:27 GMT, (PENMART01) wrote:

>>I have about 4 of the white plastic types. My favorite is the Corning
>>one, which is made of a better plastic. I put all of them in the
>>dishwasher.
>>
>>Sue(tm)
>
>*About* 4? I can understand a handful of change refered to as *about* $4...
>but cutting boards... that's like saying you have *about* 2 breasts! LOL
>

I was too lazy to get up and count them. :>

The final tally is:
3 white ones (including the Corning).
1 clear plastic
1 translucent plastic with sides sloped up, which I use with the
mezzaluna

Now I know for sure!

Sue(tm)
Lead me not into temptation... I can find it myself!

>(Curly Sue)
>
>>(PENMART01) wrote:
>>
>>>I have about 4 of the white plastic types. My favorite is the Corning
>>>one, which is made of a better plastic. I put all of them in the
>>>dishwasher.
>>>
>>>Sue(tm)
>>
>>*About* 4? I can understand a handful of change refered to as *about* $4...
>>but cutting boards... that's like saying you have *about* 2 breasts! LOL
>>
>
>I was too lazy to get up and count them. :>
>
>The final tally is:
>3 white ones (including the Corning).
>1 clear plastic
>1 translucent plastic with sides sloped up, which I use with the
>mezzaluna
>
>Now I know for sure!

So, how about measurements? hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Curly Sue" > wrote in message
> >
> >that's like saying you have *about* 2 breasts! LOL
> >
>
> I was too lazy to get up and count them. :>

You can count them from your seat. Honest, no need to get up. Need help?
Ed

Far as I can tell, someone wrote:

>I was wondering your thoughts/advice on a good cutting board. I'm presently
>using one of the white plastic type ones, but I just don't like it. Should
>I invest in a good wood board? Is there a proper way to care for either or
>both? What do you use and love?

I have three wood and one white plastic. The plastic is for meat. The
wood is for everything else.

In my shop I have tow huge wood tables and two stainless.
I also have plastic cuting boards to make the government happy...
A green for veggies, blue for fish, red for meat and white bread.

<< - - I never use them.

One dark day on Usenet, "Nancy" > said:

> I was wondering your thoughts/advice on a good cutting board. I'm presently
> using one of the white plastic type ones, but I just don't like it. Should
> I invest in a good wood board? Is there a proper way to care for either or
> both? What do you use and love?

I have two big plastic boards, two medium plastic, and one wood that
I use for anything but meat. I like them all about the same. As for
proper care, well, I'm lazy and run everything through the dishwasher...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF

Nancy wrote:
> Hi,
> I was wondering your thoughts/advice on a good cutting board. I'm presently
> using one of the white plastic type ones, but I just don't like it. Should
> I invest in a good wood board? Is there a proper way to care for either or
> both? What do you use and love?
>
> Thanks,
> Nancy

I have the 15" model and like it a lot. The plastic ones sit un-used, gathering
dust.
http://www.wokshop.com/HTML/products...hoppingbl.html

BOB

Thanks for ALL of the great input!! I think I'd like to invest in a nice
wood one, perhaps one of these, Bob, thanks for the link, and I may keep my
plastic one for meats. Again, thanks!
Nancy :-)

" BOB" > wrote in message
...

> I have the 15" model and like it a lot. The plastic ones sit un-used,
gathering
> dust.
>
http://www.wokshop.com/HTML/products...choppingbl.htm
l
>
> BOB

"Nancy" > wrote in message >...
> Hi,
> I was wondering your thoughts/advice on a good cutting board. I'm presently
> using one of the white plastic type ones, but I just don't like it. Should
> I invest in a good wood board? Is there a proper way to care for either or
> both? What do you use and love?
>
> Thanks,
> Nancy

I use wood cutting boards for almost everything. Although made of a
porous material, the surface after washing and drying is a hash
environment for bacteria to survive on. It's best to rub food grade
mineral oil on the cutting board before first use (then wash off
excess after letting it soak in), and several times afterward. After a
few "coats" of oil, you won't need to oil the board any more for a
long long time (months or up to a year). You could skip the oiling
part, but chances are the board will stain or begin to split or warp
(on thinner boards) as bifferent pieces of wood expand at different
rates due to water absorption. Washing is simple, scrape clean, use
soap and water (do not soak), rinse off, and wipe off excess moisture
with towel or sponge. Stand it up to air dry.

If you're really concerned about bacteria, you can microwave your
board wrapped around a wet towel to sterilize it. Most of my boards
don't fit in my microwave however. Dishwashing a plastic board has a
similar effect to bacterial concentrations on a plastic boad as
microwaving has on a wood board. This is why food service in the U.S.
must use plastic boards (because they dishwash everything). A wood
board should never be placed in a dishwasher because it can soak up
excess moisture.

Hope this helps.

Michael
http://cooking4engineers.blogspot.com

On 2 Jul 2004 23:56:02 -0700, Michael wrote:

> "Nancy" > wrote in message >...
>> Hi,
>> I was wondering your thoughts/advice on a good cutting board. I'm presently
>> using one of the white plastic type ones, but I just don't like it. Should
>> I invest in a good wood board? Is there a proper way to care for either or
>> both? What do you use and love?
>>
>> Thanks,
>> Nancy
>
> I use wood cutting boards for almost everything. Although made of a
> porous material, the surface after washing and drying is a hash
> environment for bacteria to survive on. It's best to rub food grade
> mineral oil on the cutting board before first use (then wash off
> excess after letting it soak in), and several times afterward. After a
> few "coats" of oil, you won't need to oil the board any more for a
> long long time (months or up to a year). You could skip the oiling
> part, but chances are the board will stain or begin to split or warp
> (on thinner boards) as bifferent pieces of wood expand at different
> rates due to water absorption. Washing is simple, scrape clean, use
> soap and water (do not soak), rinse off, and wipe off excess moisture
> with towel or sponge. Stand it up to air dry.
>
> If you're really concerned about bacteria, you can microwave your
> board wrapped around a wet towel to sterilize it. Most of my boards
> don't fit in my microwave however. Dishwashing a plastic board has a
> similar effect to bacterial concentrations on a plastic boad as
> microwaving has on a wood board. This is why food service in the U.S.
> must use plastic boards (because they dishwash everything). A wood
> board should never be placed in a dishwasher because it can soak up
> excess moisture.
>
> Hope this helps.
>
> Michael
> http://cooking4engineers.blogspot.com

Why are we so concerned about bacteria? My parents used wooden cutting
boards as far back as I can remember and I have as well. I rinse them off
after use and wash them from time to time. I usually wash them after
cutting meat but not always. I grew up being very rarely sick and the same
is true of my kids.

I have lived in places where pork was left hanging unrefrigerated for up to
four days in the market. When I was growing up on the farm meat was left
hanging unrefrigerated for long periods of time. Mold that accumulated
would simply be trimmed off.

I personally think that exposure to a little bit of bacteria, probably
helps keep the body¢s immune system strong.

--
JakeInHartsel

Food, The Art Form that You Can Eat

Glenn Jacobs wrote:

> Why are we so concerned about bacteria? My parents used wooden cutting
> boards as far back as I can remember and I have as well. I rinse them off
> after use and wash them from time to time. I usually wash them after
> cutting meat but not always. I grew up being very rarely sick, and the same
> is true of my kids.
>
> I have lived in places where pork was left hanging unrefrigerated for up to
> four days in the market. When I was growing up on the farm, meat was left
> hanging unrefrigerated for long periods of time. Mold that accumulated
> would simply be trimmed off.
>
> I personally think that exposure to a little bit of bacteria probably
> helps keep the body¢s immune system strong.


I'm glad you've been so lucky for so long. The reason the rest of us
are concerned about bacteria is that we know that being careless with
the wrong sort is enough to make a healthy adult very very ill and a
child, elderly person or someone not in good shape to begin with dead.
I survived salmonella when I was 12, was hospitalized for 10 days. I
won't detail the symptoms because you all know them. Suffice it to say
that it was worse than you imagine. I'm careful now, even more careful
when cooking for others in a professional situation, but careful all the
time anyway. I don't bring my kitchen up to sterilized hospital
standards, but I do follow standard advice about washing surfaces,
washing hands, keeping cold foods cold and hot foods hot. If I think
something has been left unrefrigerated for too long, I throw it out to
be on the safe side. That doesn't mean it WOULD have made someone sick,
only that it MIGHT.


--Lia

I agree with Julia that even if you probably won't get sick, it's best
not to take the chance. I serve guests food quite often and the last
thing I want is to have any of them complain they got food poisoning
from eating my cooking. Over 99% of the time, you'll probably be fine
eating bacterial colonies, but it's that 1 in a hundred or 1 in a
thousand that you've got to worry about. If someone (or if I) spend a
week on or over the toilet because I didn't wash off the board
properly, then I'd be plenty sorry.

On the topic of bacteria on boards - not as big of a deal as everyone
makes it. Scrape the board down, scrub with soap, rinse and let dry.
The wood will actually help kill surface bacteria as it dries.

Hanging pork? I take it you didn't grow up in LA or Florida where the
temperatures would foster growth. You can age meat in mild
temperatures for a few days and it will improve texture, but if it's
above 50 degrees, it'll need to be cooked to 160 degrees for it to be
safe. These days a lot of us are cooking our beef and pork to 130 and
140 respectively and safe bacteria management is key when not
overcooking eats until well-doneness.

Michael
http://cookoing4engineers.blogspot.com

Julia Altshuler > wrote in message news:<4syFc.18969$Oq2.6549@attbi_s52>...
> Glenn Jacobs wrote:
>
> > Why are we so concerned about bacteria? My parents used wooden cutting
> > boards as far back as I can remember and I have as well. I rinse them off
> > after use and wash them from time to time. I usually wash them after
> > cutting meat but not always. I grew up being very rarely sick, and the same
> > is true of my kids.
> >
> > I have lived in places where pork was left hanging unrefrigerated for up to
> > four days in the market. When I was growing up on the farm, meat was left
> > hanging unrefrigerated for long periods of time. Mold that accumulated
> > would simply be trimmed off.
> >
> > I personally think that exposure to a little bit of bacteria probably
> > helps keep the body¢s immune system strong.
>
>
> I'm glad you've been so lucky for so long. The reason the rest of us
> are concerned about bacteria is that we know that being careless with
> the wrong sort is enough to make a healthy adult very very ill and a
> child, elderly person or someone not in good shape to begin with dead.
> I survived salmonella when I was 12, was hospitalized for 10 days. I
> won't detail the symptoms because you all know them. Suffice it to say
> that it was worse than you imagine. I'm careful now, even more careful
> when cooking for others in a professional situation, but careful all the
> time anyway. I don't bring my kitchen up to sterilized hospital
> standards, but I do follow standard advice about washing surfaces,
> washing hands, keeping cold foods cold and hot foods hot. If I think
> something has been left unrefrigerated for too long, I throw it out to
> be on the safe side. That doesn't mean it WOULD have made someone sick,
> only that it MIGHT.
>
>
> --Lia

I agree with Julia that even if you probably won't get sick, it's best
not to take the chance. I serve guests food quite often and the last
thing I want is to have any of them complain they got food poisoning
from eating my cooking. Over 99% of the time, you'll probably be fine
eating bacterial colonies, but it's that 1 in a hundred or 1 in a
thousand that you've got to worry about. If someone (or if I) spend a
week on or over the toilet because I didn't wash off the board
properly, then I'd be plenty sorry.

On the topic of bacteria on boards - not as big of a deal as everyone
makes it. Scrape the board down, scrub with soap, rinse and let dry.
The wood will actually help kill surface bacteria as it dries.

Hanging pork? I take it you didn't grow up in LA or Florida where the
temperatures would foster growth. You can age meat in mild
temperatures for a few days and it will improve texture, but if it's
above 50 degrees, it'll need to be cooked to 160 degrees for it to be
safe. These days a lot of us are cooking our beef and pork to 130 and
140 respectively and safe bacteria management is key when not
overcooking eats until well-doneness.

Michael
http://cooking4engineers.blogspot.com

Julia Altshuler > wrote in message news:<4syFc.18969$Oq2.6549@attbi_s52>...
> Glenn Jacobs wrote:
>
> > Why are we so concerned about bacteria? My parents used wooden cutting
> > boards as far back as I can remember and I have as well. I rinse them off
> > after use and wash them from time to time. I usually wash them after
> > cutting meat but not always. I grew up being very rarely sick, and the same
> > is true of my kids.
> >
> > I have lived in places where pork was left hanging unrefrigerated for up to
> > four days in the market. When I was growing up on the farm, meat was left
> > hanging unrefrigerated for long periods of time. Mold that accumulated
> > would simply be trimmed off.
> >
> > I personally think that exposure to a little bit of bacteria probably
> > helps keep the body¢s immune system strong.
>
>
> I'm glad you've been so lucky for so long. The reason the rest of us
> are concerned about bacteria is that we know that being careless with
> the wrong sort is enough to make a healthy adult very very ill and a
> child, elderly person or someone not in good shape to begin with dead.
> I survived salmonella when I was 12, was hospitalized for 10 days. I
> won't detail the symptoms because you all know them. Suffice it to say
> that it was worse than you imagine. I'm careful now, even more careful
> when cooking for others in a professional situation, but careful all the
> time anyway. I don't bring my kitchen up to sterilized hospital
> standards, but I do follow standard advice about washing surfaces,
> washing hands, keeping cold foods cold and hot foods hot. If I think
> something has been left unrefrigerated for too long, I throw it out to
> be on the safe side. That doesn't mean it WOULD have made someone sick,
> only that it MIGHT.
>
>
> --Lia

Michael wrote:

> On the topic of bacteria on boards - not as big of a deal as everyone
> makes it. Scrape the board down, scrub with soap, rinse and let dry.
> The wood will actually help kill surface bacteria as it dries.

Wood has no bacteriostatic properties. You're better off spraying on=20
(from separate containers) vinegar and hydrogen peroxide. Scraping,=20
washing and rinsing it over time will warp it. It's wiser to wax=20
and/or oil the wood, lightly wash; really, more wipe, spray and hand=20
dry it. Keeps the wood in better shape.

> Hanging pork? I take it you didn't grow up in LA or Florida where the
> temperatures would foster growth.

Hanging meat *anywhere* not arctic will foster growth.

> You can age meat in mild
> temperatures for a few days and it will improve texture, but if it's
> above 50 degrees, it'll need to be cooked to 160 degrees for it to be
> safe.

Sorry. No. Virtually everything is dead by 140=B0F, and those things=20
that aren't (listeria, etc.) won't be killed by 160=B0F.

> These days a lot of us are cooking our beef and pork to 130 and
> 140 respectively and safe bacteria management is key when not
> overcooking eats until well-doneness.

And some are cooking it to 110=B0F for Pittsburgh rare. Since bacteria=20
are essentially a surface phenomenon, a rare steak that hasn't been=20
punctured is virtually sterile. A pork roast at 150=B0F is medium and=20
perfectly succulent. It's not bacteria that's the old issue with pork,=20
but trichinosis - a parasitic infestation. It's been a long time since=20
there was a case of trichinosis from store-bought pork. Decades and=20
decades.

And absolute bacterial kill isn't the goal, just a reduction to a=20
level that our immune systems can handle. Like it does all day long,=20
every day from bacteria inhaled, eaten, picked up on hands, from=20
kissing - and stuff....

> Michael
> http://cooking4engineers.blogspot.com

To contradict your web site: Prime rib didn't used to mean prime=20
grade. It was called that long before there were meat grades.

Cooking the roast at 200=B0F won't give you any pan juices to make your=20
"jus" from. It will also not give you any maillard reaction browning=20
for that succulent taste that crusting offers.

A vinaigrette with the ingredients you list won't form an emulsion.=20
It'll be a temporary suspension.

You might want to look at a few books before writing much more. Try=20
"On Food and Cooking" by Harold McGee. "Professional Cooking" - Wayne=20
Gisslen. "Cookwise" - Shirley Corriher.

Pastorio

On Sat, 3 Jul 2004 07:05:03 -0600, Glenn Jacobs
> wrote:

>Why are we so concerned about bacteria? My parents used wooden cutting
>boards as far back as I can remember and I have as well. I rinse them off
>after use and wash them from time to time. I usually wash them after
>cutting meat but not always. I grew up being very rarely sick and the same
>is true of my kids.

The "when I was growing up, we never..." argument doesn't apply. When
*I* was growing up, the ground beef I ate wasn't shipped to New Mexico
in vast quantity from a processing plant in Nebraska.
Food-processing conditions have changed. When I was growing up, my
family never used seat belts, and none of us were killed in car
crashes. I never wore a bicycle helmet, and survived to adulthood with
skull more or less intact. Should I conclude that seat belts and
bicycle helmets are unnecessary for my children?

While you and your family may not have been hospitalized for a serious
case of food-borne illness, many cases of "upset tummy" or "stomach
flu" are actually food-related problems.

Even it it only makes you a *little* bit sick, why announce proudly
that you hardly ever wash food-prep equipment? Do you think that
people who are careful are just sissies?

Those who claim that a few germs are "good for you" are not all wrong,
but you don't want to mess with salmonella and e.coli. I think a
thorough washing of a good hardwood board after cutting meat is
enough, but, I have stopped using wood boards for meat. I like wood
boards. I sand mine and use a linseed-tung oil treatment every so
often to keep them nice, but the idea of pig and cow blood running
into the pores is a little revolting when you think about it. So it is
wood for vegetables, and plastic for meat.

Robobass

>I have stopped using wood boards for meat. I like wood
>boards. I sand mine and use a linseed-tung oil treatment every so
>often to keep them nice, but the idea of pig and cow blood running
>into the pores is a little revolting when you think about it. So it is
>wood for vegetables, and plastic for meat.
>
>Robobass

Why bother with wood at all? I use plastic for anything wet. I save my nice
wood boards for serving... bread, cheese, sausage. And don't ever serve me a
tossed salad from a stinking wooden or plastic bowl... stainless or glass only
please.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(robobass) wrote in
om:

> Those who claim that a few germs are "good for you" are not all wrong,
> but you don't want to mess with salmonella and e.coli. I think a
> thorough washing of a good hardwood board after cutting meat is
> enough, but, I have stopped using wood boards for meat. I like wood
> boards. I sand mine and use a linseed-tung oil treatment every so
> often to keep them nice, but the idea of pig and cow blood running
> into the pores is a little revolting when you think about it. So it is
> wood for vegetables, and plastic for meat.
>
> Robobass

Back in the early 70's when I switched from wood there wasn't much
concern over cross-contamination. I did so because I like running my
cutting boards through the dishwasher and wood isn't a long-term
survivor. I bought 4 Joyce Chen nylon boards, 1 large, 2 medium, and 1
small. All of them are about 5/8 inch thick. Given their condition
after 30 years of use, I will never have to replace them in my lifetime,
and I know they are scrupulously clean after a cycle in the D/W.

I have a couple of smaller wooden cheese boards that aren't used too much
and, then, only for cheese. Those just get a rinse and a wipe.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sun, 04 Jul 2004 10:59:55 GMT, Frogleg wrote:

> On Sat, 3 Jul 2004 07:05:03 -0600, Glenn Jacobs
> > wrote:
>
>>Why are we so concerned about bacteria? My parents used wooden cutting
>>boards as far back as I can remember and I have as well. I rinse them off
>>after use and wash them from time to time. I usually wash them after
>>cutting meat but not always. I grew up being very rarely sick and the same
>>is true of my kids.
>
> The "when I was growing up, we never..." argument doesn't apply. When
> *I* was growing up, the ground beef I ate wasn't shipped to New Mexico
> in vast quantity from a processing plant in Nebraska.
> Food-processing conditions have changed. When I was growing up, my
> family never used seat belts, and none of us were killed in car
> crashes. I never wore a bicycle helmet, and survived to adulthood with
> skull more or less intact. Should I conclude that seat belts and
> bicycle helmets are unnecessary for my children?
>
> While you and your family may not have been hospitalized for a serious
> case of food-borne illness, many cases of "upset tummy" or "stomach
> flu" are actually food-related problems.
>
> Even it it only makes you a *little* bit sick, why announce proudly
> that you hardly ever wash food-prep equipment? Do you think that
> people who are careful are just sissies?

Don't put words in my mouth. When I said "we", I "was" talking about my
family. If you want to conclude that seatbelts and bicyle helmets are
unneccesary that is fine with me, that is your decision not mine.

I didn't announce anything proudly, simply matter of factly. And no of
course I don't think that people that are careful are sissies, no where did
I say such a thing nor did I imply it. In fact I don't think that I have
called anyone a sissy since I was in grade school. Stupid yes, but sissy
no.

As far as "upset tummy," yes I agree it is sometimes due to food borne
bacteria, but it is also often due to different minerals in water and
difficult to digest foods such as onions and peppers or irritating foods
such as jalapeños.

The one time that I had food poisoning it was traceable to food from a
restaurant (this was in Spain). The very few times that I have had an
"upset tummy" it has been traceable to restaurant food or over indulgence
in irritating foods. I used to travel almost continually. Most often now
an upset tummy comes from things like too many jalapeños stuffed with
peanut butter, or too much garlic in my garlic soup.

My contention is simply that some exposure to bacteria as well as to
viruses, may well be good for the body because it exercises the immune
system. I am not advocating that people stop washing their cutting boards
and I am simply commenting on myself and my life style. I have discussed
this with a couple of doctor friends and in general they agreed.

And yes, I do wash my cutting boards and every now and then I wash them
with vinegar and set them out in the sun to bleach. I think that if you
visited my kitchen you would find it quite clean. If you are ever going to
be up in South Park, Colorado drop me an email and I will send you
directions.

When I spoke about living where pork was hung for a few days unrefrigerated
it was in Spain. Where I spoke about beef hanging was my experience
growing up on a farm and visiting neighboring farms.

My only intent in making my post was to point out what I considered to be
an excessive concern about bacteria by Americans.
--
JakeInHartsel

Food, The Art Form that You Can Eat