Very OT/ FOAK: Chopping Board recommendation?

makes perfect sense when you put it like that

done.

 

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



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www.cuore-sportivo.co.uk

 

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.

 

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

I ain't dead yet.

 

I'd have thought Morecambe Bay was more up their street.

 

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.

 

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.

 

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

"I don't want a bookcase called billy or a table called sven"

 

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.

 

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.

 

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

 

I'll bite.

Why not?

 

(The Older Gentleman) wrote in

I was wondering that. Is French OK?

 

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.

 

(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."

 

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.

 

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.

 

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

 

Donnie escribió:

Big kitchen tile. All I use. Wash after use and ya está. Or not.

 

Depends if it has a yellow streak in it or not.