Mr Monk, we need to talk about this peroxide habit of yours.

Post #440,052 by CRConrad 10/1/21 6:43:32 PM 10/1/21 6:43:32 PM Reply	Mr Monk, we need to talk about this peroxide habit of yours.
Post #440,057 by crazy 10/2/21 9:34:48 AM 10/2/21 9:36:40 AM Reply	Understood My mother was a crazy germaphobe who ended up as a hoarder. My brother is a crazy germ phobe. I just spent the last 10 years of my life in an environment that I could not control. And that environment turned into a filthy pigsty. The people in that environment had much better immune systems than mine. So they produce an environment which I could not enter into. Seriously, these people have T cells that wipe out everything without the slightest hint of sickness. And they didn't give a s*** about the flies. I did. So I could not enter into my kitchen for the last 6 months of my life. So I might be overreacting. But I'm not taking any chances. Edited by crazy Oct. 2, 2021, 09:36:40 AM EDT Expand All History
Post #440,068 by crazy 10/2/21 5:08:29 PM 10/2/21 6:34:33 PM Reply	Let me add to that M told me I was too clean. She has an immune system that she's worried about black helicopters coming and taking her away to make her a lab rat. It's that good. And she's right. The only reason I'm willing to speak about this is that these people have been discovered about 2 years ago and they're already the lab rats. So no one's going to just go steal her. I finally got an environment that I can control and I will keep it clean. That means if she does something that drops s*** on the floor I'm going to tell her about it, and she's not going to be happy. I clean up. It's nobody else's hassle. But don't make extra work for me. It's my goddamn house. After that discussion she left two pieces of chicken to defrost on a glass-cutting board on an open counter. And this cutting board has plastic corners which means everything runs in it and gathers and I can't clean it. I have to get rid of this cutting board. It came with the house. I've got salmonella running everywhere. I was furious. I told her if I had the choice to be filthy with her versus clean and alone I would take clean. Mr Monk? I'm just trying to survive here without explosive diarrhea. Edited by crazy Oct. 2, 2021, 05:21:06 PM EDT Edited by crazy Oct. 2, 2021, 06:17:38 PM EDT Edited by crazy Oct. 2, 2021, 06:24:48 PM EDT Edited by crazy Oct. 2, 2021, 06:34:33 PM EDT Expand All History
Post #440,087 by CRConrad 10/4/21 2:14:35 PM 10/4/21 2:14:36 PM Reply	No big loss: If she can't... No no, relax, sorry -- what I mean is, who the F needs a glass¹ "cutting board"?!? Throw that fucker away, and never get anything like it again. Hey, it's not too huge to take with you when you move, so the previous owner must have had other reasons for leaving it behind. The purpose of a cutting board is two-(or three-)fold: to keep whatever you're cutting off your table or other work surface, and also -- at least as importantly, AFAICS -- to to keep your knife off your table, to spare the table, and your other work surfaces off your knife, to spare that. That's why they're made of wood, or, nowadays, plastic: That doesn't foul knives. Glass does, so it's about the stupidest material imaginable for cutting boards. What's next, stone "cutting boards"?!? (Sigh... Don't tell me: Some idiot² is already selling them, I assume.) I remember seeing vigorous online debate about the hygienic properties of plastic vs wooden boards, decades ago. AFAICR it was pretty undecided back then; wood, perhaps somewhat unexpectedly, did better than plastic in some investigations, worse in others. So get a bunch of either one of these, or both: https://www.ikea.com/us/en/p/proppmaett-chopping-board-50233422/ https://www.ikea.com/us/en/p/legitim-chopping-board-white-90202268/ We have a set of three Legitim in different colours; had them for at least fifteen years, and still going strong. Couldn't find the wooden ones we also have three of (in slightly different sizes), but they're rather similar to Proppmätt. Those are slightly the worse for wear than the plastic ones, but nowhere near bad enough to throw away. Fucking weird names, BTW: "Legitim" means "legitimate" (or just "legit", I suppose, in the current vernacular), but WTF does that have to do with cutting food? And "proppmätt" means "absolutely full" [with food, used of people], as in "I'm proppmätt, I couldn't eat a bite more". Perhaps better suited to a very big plate or something? ___ 1: See https://www.youtube.com/watch?v=SmNOfLEbcyY , and apparently it's also been done for real: https://www.youtube.com/watch?v=tuXFOrh_7vM 2: Well no, OK: Not the seller is the idiot, but the buyers. -- Christian R. Conrad The Man Who Apparently Still Knows Fucking Everything Mail: Same username as at the top left of this post, at iki.fi
Post #440,091 by pwhysall 10/4/21 4:22:29 PM 10/4/21 4:22:29 PM Reply	I have wooden chopping boards for vegetables, and plastic ones for meat The plastic ones go in the dishwasher. Glass chopping boards? That's the sort of thing that should get you put on a register.
Post #440,092 by boxley 10/4/21 4:39:32 PM 10/4/21 4:39:32 PM Reply	bleach can get into the cracks on a wood cutting board for cleaning and if some wood ends up in the food you are processing oh well. Nylon not so much "Science is the belief in the ignorance of the experts" – Richard Feynman
Post #440,096 by Andrew Grygus 10/5/21 12:32:35 AM 10/5/21 12:32:35 AM Reply	On ballance, wood does as well as plastic . . . . . for two reasons. Cuts in plastic can close locking in contamination. Wood doesn't do that, and has some antiseptic properties as well. Myself, I have only one chopping board. It's large (16x18 inches - 40x46 cm), very thick (2 inches - 5 cm), end block wood. I do not hesitate to break bones on it. For hard bones I use a Henkels meat clever, driven by a heavy soft faced mallet. No, I rarely swing the thing. For softer bones (fish, chicken, pig feet, etc. I use a razor sharp Chinese cleaver knife, driven by the same mallet. Stupidest thing I've read on knives is "A meat cleaver doesn't need to be sharp". Hell it doesn't. It needs to be sharp like any other knife, just at a steeper angle for strength. Sharp so it bites into the bone and the bone doesn't slip. A dull cleaver is just asking for a bone to escape from under it, fly across the kitchen, at high speed, straight into the antique glassware you aunt Julie gave you - and she's coming to visit next week, and will do inventory.

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