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By *muma OP Woman
over a year ago
Livingston |
Snippet of last conversation..
"we are going shopping today"
"what for"
"your chopping board is far too dangerous"
WTF???? is he expecting it to attack me when I'm on my own in the middle of the night????
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"Snippet of last conversation..
"we are going shopping today"
"what for"
"your chopping board is far too dangerous"
WTF???? is he expecting it to attack me when I'm on my own in the middle of the night????
"
lmao that made me giggle |
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By *abioMan
over a year ago
Newcastle and Gateshead |
"even worse, my life-threatening dangerous chopping board has been put next to the knife rack.... do you thik "he" is trying to tell me something?????  "
it starts with the chopping board...
next it will be the hoover....
then it will be the iron..... 
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By (user no longer on site)
over a year ago
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"Snippet of last conversation..
"we are going shopping today"
"what for"
"your chopping board is far too dangerous"
WTF???? is he expecting it to attack me when I'm on my own in the middle of the night????
"
|
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By (user no longer on site)
over a year ago
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"even worse, my life-threatening dangerous chopping board has been put next to the knife rack.... do you thik "he" is trying to tell me something????? "
An where else dya wannit ?
Sock drawer..?
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"even worse, my life-threatening dangerous chopping board has been put next to the knife rack.... do you thik "he" is trying to tell me something????? "
Chopping boards
The humble chopping board is one of the professional chef’s best friends. They’re also one of his worst enemies as they can be a breeding ground for harmful bacteria. Banish the bacteria from your kitchen by following these simple food safety rules…
Cross contamination, the spread of germs around the kitchen, is one of the major causes of food poisoning.
Never prepare ready-to-eat food on a chopping board that has been used for raw meat unless it has been thoroughly washed first.
In professional kitchens, there’s a colour-coded chopping board for every job. Red for raw meat; green for salad and fruit; yellow for cooked meat, blue for raw fish and so on. You can’t be expected to have all of these at home, but why not invest in a couple of colour-coded boards to separate raw and cooked foods?
If your board is covered in scratches, buy a new one! Bacteria love to hide inside the grooves.
Choose plastic or acrylic chopping boards. Non-porous ones are easier to clean than wooden and less prone to scratching.
Wash acrylic and plastic boards in the dishwasher.
Rinse your board with hot soapy water after each use then leave it to dry naturally.
Don’t dry your board with a tea towel. When it comes to cross-contamination, tea towels are guilty culprits. Paper towels are preferable.  |
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