Subj : Cuttin Boards was: T.O.H. Daily Recipe -
To   : Dave Drum
From : Ruth Haffly
Date : Thu Dec 21 2023 17:12:28

Hi Dave,,

SD> The good thing about this portable dishwasher I want is my dad can
SD> make a butcher block for me and put that on the dishwasher for me.  A
SD> little more usable space.

RH> Always a help. I have a couple of wooden boards (one that I got from my
RH> grandmother's estate in 1974) and an assortment of plastic ones. I
RH> prefer the latter for meats as I can put them in the dishwasher & know
RH> they're clean and sanitised. I keep a couple of boards just for meat.

DD> Some woods are natural bacterriacides. But I always wipe my wooden
DD> boards down with white vinegar or hydrogen pewroxide after a good hot
DD> mwater
DD> rinse. I've got some plastic boards - but they're just so tacky and
DD> have \a cheezy feel to them. I much prefer the maple boards I use.

I got mine at the Italian store we go to in Rochester and a restaurant
supply place near Honolulu, both good quality and have lasted for years.
Used one the other day to cut up the chicken for the Moroccan chicken I
made last night and popped it right into the dishwasher for a hot and
soapy clean up, now ready to use again.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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