Very OT/ FOAK: Chopping Board recommendation?

Discussion in 'UK Motorcycles' started by Donnie, Aug 24, 2010.

  1. Donnie

    Donnie Guest

    makes perfect sense when you put it like that
    done.
     
    Donnie, Aug 24, 2010
    #21
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  2. Donnie

    Catman Guest

    Mostly we only ever own one. Garlic / onions are more of an issue than
    food poisoning IME.



    --
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    Catman, Aug 24, 2010
    #22
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  3. Donnie

    wessie Guest

    It's quite amusing to be in a group of still pissed people seeking a cheap
    breakfast on the way "home" from Cardiff Bay to Canton. Being somewhat
    older than my peers it was easy to disassociate myself from them once the
    14 year old security guards were deployed.
     
    wessie, Aug 24, 2010
    #23
  4. Donnie

    ogden Guest

    And like any system, it only works if you stick to it.

    I ain't dead yet.
     
    ogden, Aug 24, 2010
    #24
  5. Donnie

    ogden Guest

    I'd have thought Morecambe Bay was more up their street.
     
    ogden, Aug 24, 2010
    #25
  6. Donnie

    darsy Guest

    mmmmm... bacteria.

    **** worrying about it - as alluded in another thread, I ate perfectly
    "clean" shellfish earlier, with no chopping boards involved, and puked
    up continuously between 14:00 and 15:00 - the source of the food is
    more important than the prep.
     
    darsy, Aug 24, 2010
    #26
  7. Donnie

    ogden Guest

    And, more importantly, you're still not dead. Which proves you could
    practically pick up a rotting carcass, dip it in a vat of shit, carve it
    up on a board made of pure cholera and pan fry it and still not have any
    problems.

    Probably.
     
    ogden, Aug 24, 2010
    #27
  8. Donnie

    nicknoxx Guest

    You should listen to "I fear Ikea" by the Lancashire Hotpots:

    "I don't want a bookcase called billy or a table called sven"
     
    nicknoxx, Aug 24, 2010
    #28
  9. Donnie

    Thomas Guest

    If you go wood, remember not to soak the board when cleaning it. Wash
    it, rinse it, and dry it.
    I have a couple of wood cutting boards, including a nice bamboo board,
    but I use a Corian (fake marble) board that was made from a leftover
    countertop piece. It's worked well for several years and it doesn't
    seem to have much effect on the sharpness of my knives. I do use Shun
    knives, though, which keep their edge almost forever.
     
    Thomas, Aug 24, 2010
    #29
  10. Donnie

    Dentist Guest

    Beech is the wood of choice. Naturally germicidal, but should be washed
    regularly, wire brushed and scraped occasionally. Use for cooked or raw,
    but wash between each type. For home use, a 4 inch thickness will
    probably last 20 years. Never use Oak or foreign hardwoods.
     
    Dentist, Aug 24, 2010
    #30
  11. Donnie

    Gavin Guest

    Its very clear by this you dont have any decent knives at all.

    --
    Gavin.

    Moto Guzzi California Aquila Nera
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    Blog: http://www.eekafreek.com
     
    Gavin, Aug 24, 2010
    #31
  12. I'll bite.

    Why not?
     
    The Older Gentleman, Aug 24, 2010
    #32
  13. Donnie

    Jérémy Guest

    (The Older Gentleman) wrote in
    I was wondering that. Is French OK?
     
    Jérémy, Aug 24, 2010
    #33
  14. Donnie

    malc Guest

    It's vile isn't it. I vowed never to go there again after just one visit.

    --
    Malc

    Rusted and ropy.
    Dog-eared old copy.
    Vintage and classic,
    or just plain Jurassic:
    all words to describe me.
     
    malc, Aug 24, 2010
    #34
  15. Donnie

    wessie Guest

    (The Older Gentleman) wrote in
    http://en.wikipedia.org/wiki/Cutting_board
    says red oak has large pores which retain gunk. Some tropical hardwoods
    contain toxins, although teak is said to be good. So his advice should be,
    "don't use hardwood unless you know the genus."
     
    wessie, Aug 24, 2010
    #35
  16. Donnie

    malc Guest

    My mother is still using the wooden chopping board she had when I was a kid.
    So it must be at least 40 years old. No-one's had food poisoning yet.

    --
    Malc

    Rusted and ropy.
    Dog-eared old copy.
    Vintage and classic,
    or just plain Jurassic:
    all words to describe me.
     
    malc, Aug 24, 2010
    #36
  17. Donnie

    nicknoxx Guest

    Oak has a lot of tannin which can taint foods. I can't see how the
    origin of the wood can make any difference but I suspect the earlier
    poster was referring to woods like iroko.
     
    nicknoxx, Aug 24, 2010
    #37
  18. Donnie

    ogden Guest

    This was my Thursday evening, via twitter...

    about to go and face the twin horrors of Croydon Ikea and Colliers Wood
    Sainsburys. This is what my life has come to #shouldvestudiedmore
    19 August 2010 19:08:13 via TweetDeck

    getting ikea rage. Fucking fucking hate ikea
    19 August 2010 20:56:09 via HTC Peep

    Aaaaaaaaaaaaaaaaaaaaaaaaargh
    19 August 2010 21:03:20 via HTC Peep

    gave up, dumped trolley, walked out. Ikea: fucking shithole.
    19 August 2010 21:41:22 via HTC Peep
     
    ogden, Aug 24, 2010
    #38
  19. Donnie escribió:
    Big kitchen tile. All I use. Wash after use and ya está. Or not.
     
    Paul Carmichael, Aug 24, 2010
    #39
  20. Depends if it has a yellow streak in it or not.
     
    The Older Gentleman, Aug 24, 2010
    #40
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