Reg wrote on 06 Sep 2005 in rec.food.cooking
> Personally I use wood boards because I like the feel and I don't
> buy the marketing hype that plastic is safer to any significant
> degree.
>
I carve on wood, things like roasts turkeys etc.
But I chop on plastic; basically because it is dishwasher safe and those
flexy thin plactic chopping boards make it so much easier to to move the
chopped up stuff to the pot/pan/salad bowl. Just slightly fold and pour the
stuff in.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
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