Dear Restaurant Owners and Staff:

food dude · 09-01-2010, 05:05 AM

Quote:

Originally Posted by Rattlesnake Gal

Now you know two.

Peanut oil on a restaurant cutting board is a recipe for disaster. So many of us are allergic! Why risk killing someone? Yes, there are some that are that sensitive.

fyi the proteins are extracted from the peanut oil and one would not have an allergic reaction, but most people are not aware of this

Argie's Wife · 09-01-2010, 07:53 AM

Quote:

Originally Posted by food dude

fyi the proteins are extracted from the peanut oil and one would not have an allergic reaction, but most people are not aware of this

Sorry but this isn't true with cold-pressed peanut oil - why take the risk? There's some folks that go into anaphylactic shock when they encounter peanut products. It's just not worth it...

SAMIAM · 09-01-2010, 08:16 AM

The board of health frowns on wood cutting boards.....I happen to like them.They should not be oiled......they should be bleached after use.

Happy Gourmand · 09-01-2010, 11:22 AM

....count me in as a fan of wood. Properly maintained, not only will you find no germs...but you will also find no dead germs. And they play so much better with knives than does stainless steel!

brk-lnt · 09-01-2010, 05:03 PM

Quote:

Originally Posted by The Phantom Gourmand

....count me in as a fan of wood. Properly maintained, not only will you find no germs...but you will also find no dead germs. And they play so much better with knives than does stainless steel!

You use stainless steel cutting boards? That's got to be a typo...

VtSteve · 09-01-2010, 06:11 PM

This is about the best, and most reasoned explanation I've seen to date. It also backs up what a lot of the food guys on this board have said.

http://www.straightdope.com/columns/...-a-plastic-one

Happy Gourmand · 09-02-2010, 07:25 AM

Quote:

Originally Posted by brk-lnt

You use stainless steel cutting boards? That's got to be a typo...

More of a senior moment than a typo. I prefer wood over plastic.
And on another note...I clearly remember my mother cutting chicken, beef, pork, fish, vegetables, etc...all on the same surface....Hard to believe I'm still alive!!!

Winnipesaukee · 09-03-2010, 12:49 AM

^^I honestly think (albeit with no scientific evidence) that this "sanitation" craze is unnecessary for anyone with a two-digit age. Sure, nobody would use the same cutting board on chicken (or one of a certain batch of-400-million eggs

) and then go straight to cutting lettuce for a salad.

Barring that, anyone with a decent immune system can handle the typical amount of bacteria in a rare piece of beef or even undercooked fish or chicken. Poached eggs have never caused anyone I know problems, either. We get bent out of shape when traces of bacteria show up in that piece of tuna under a microscope.

However, the reason health codes are so strict is because restaurants could be cooking for somebody with a less than healthy immune system (no examples nevessary). But most of us capable of posting of this forum will be far from getting poisoned while eating out. It is much more likely at home, though still somewhat hard to accidently do.

Remember: the bacteria are more scared of you than you are of them...

SAMIAM · 09-03-2010, 07:12 AM

Very good points, Winnipesaukee.

SIKSUKR · 09-08-2010, 12:40 PM

Exsposure to bacteria is a good thing in my book. I want my body to build resistance to those guys. There is a limit though. I won't be licking the bathroom floor.

jetskier · 09-09-2010, 01:52 PM

Good Article:

http://green.yahoo.com/blog/guest_bl...-tell-you.html

Jetskier

09-01-2010, 11:22 AM	#4
Happy Gourmand Senior Member Join Date: Jul 2008 Location: Ruskin FL Posts: 1,027 Thanks: 188 Thanked 322 Times in 179 Posts	Wood cutting boards... ....count me in as a fan of wood. Properly maintained, not only will you find no germs...but you will also find no dead germs. And they play so much better with knives than does stainless steel!

09-03-2010, 12:49 AM	#8
Winnipesaukee Senior Member Join Date: Feb 2007 Posts: 233 Thanks: 14 Thanked 16 Times in 12 Posts	^^I honestly think (albeit with no scientific evidence) that this "sanitation" craze is unnecessary for anyone with a two-digit age. Sure, nobody would use the same cutting board on chicken (or one of a certain batch of-400-million eggs ) and then go straight to cutting lettuce for a salad. Barring that, anyone with a decent immune system can handle the typical amount of bacteria in a rare piece of beef or even undercooked fish or chicken. Poached eggs have never caused anyone I know problems, either. We get bent out of shape when traces of bacteria show up in that piece of tuna under a microscope. However, the reason health codes are so strict is because restaurants could be cooking for somebody with a less than healthy immune system (no examples nevessary). But most of us capable of posting of this forum will be far from getting poisoned while eating out. It is much more likely at home, though still somewhat hard to accidently do. Remember: the bacteria are more scared of you than you are of them... __________________ Sail fast, live slow!

09-08-2010, 12:40 PM	#10
SIKSUKR Senior Member Join Date: Apr 2004 Posts: 5,075 Thanks: 215 Thanked 903 Times in 509 Posts	A sterile world is not always best Exsposure to bacteria is a good thing in my book. I want my body to build resistance to those guys. There is a limit though. I won't be licking the bathroom floor. __________________ SIKSUKR

09-09-2010, 01:52 PM	#11
jetskier Senior Member Join Date: Apr 2004 Location: North Reading, MA and South Down Shores Posts: 851 Thanks: 57 Thanked 183 Times in 114 Posts	25 Things Chefs Never Tell You Good Article: http://green.yahoo.com/blog/guest_bl...-tell-you.html Jetskier

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09-01-2010, 08:16 AM	#3
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,895 Thanks: 334 Thanked 1,676 Times in 586 Posts	The board of health frowns on wood cutting boards.....I happen to like them.They should not be oiled......they should be bleached after use.

09-01-2010, 06:11 PM	#6
VtSteve Senior Member Join Date: Apr 2008 Posts: 1,320 Blog Entries: 1 Thanks: 230 Thanked 361 Times in 169 Posts	This is about the best, and most reasoned explanation I've seen to date. It also backs up what a lot of the food guys on this board have said. http://www.straightdope.com/columns/...-a-plastic-one

The Following 2 Users Say Thank You to Winnipesaukee For This Useful Post:
AC2717 (09-08-2010), chipj29 (09-08-2010)

09-03-2010, 07:12 AM	#9
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,895 Thanks: 334 Thanked 1,676 Times in 586 Posts	Very good points, Winnipesaukee.