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  #41  
Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

Quote:
Originally Posted by chef2sail View Post
People do crazy things like leave opened peanut butter and butter unrefrigerated.
Wait, what?

This is waayyy off the original question, but you're supposed to refrigerate peanut butter? Really? I've never done that.
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  #42  
Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

refrigerate WHAT!!!! rodlmao. come to my boat and place it into the fridge--you will not find...LOL..
i have had no fridge since 1990. i aint dead yet.
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  #43  
Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

Maybe not, Zee, but it sure explains a lot...


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  #44  
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Re: Restoring those plastic sink cover cutting board things...

Powersanding plastic dry will produce poor results with most materials.
Heat from the friction etc. Go to Walmart for a new one.
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  #45  
Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

Quote:
Originally Posted by T37Chef View Post
Our butter sits out all day everyday, as does our rat hair infested peanut butter, and often on the boat, our eggs stay out too! OMG

Dave, I am sorry you have been brainwashed by the FDA, USDA, NRA (National Restaurant Association) and so on LOL I am starting to think you have a phobia of some sort?

I don't feel brainwashed by anyone. Food safety is no joke. The consequences of non food safety are to severe to take risks. You want the cafeteria workers serving kids safe food in school. Take something like butter. Major protein. Strict rule is proteins need to be kept at 41 degrees or lower...period. Sitting it out it can grow bacteria. Why not leave the butter sit out in the school cafeterias then? Same with the eggs?

See I have this funny philosophy about food. It is the chefs responsibility first and foremost to serve safe food, not just food which taste excellent. Not all chefs deal with gourmet restaurants.

Having worked in every type of restaurant from a Michelin 4 star, to a huge Casino Buffet feeding 10,000 people daily, to retirement communities, feeding people who were older some of which had compromised immunities, to huge production kitchens making meals for grades K-6, I was fortunate enough to have worked with an trained chefs to cover the gambit of feeding experiences.

To err with some of these groups means killing or getting quite a few of them sick because of handling certain foods without the proper care or attitudes which some may think over protective, phobias. or being too strict.

There is a reason the military doesn't serve leftovers. They don't trust their cooks to cool and reheat food properly due to facilities so they don't take the risk of food poisoning the army because they cant fight when sick.

I have experienced close friends who got a call in the middle of the night that 400 people were taken to the hospital in Atlantic City because their buffet restaurant serve a mousse with salmonella because the chef was to proud to substitute pasteurized eggs for the raw eggs in the recipe. You know what he said.

Quote:
I have been doing it forever and I never got anyone sick
Russian roulette
You can put a blindfold on and walk across a Kansas interstate in the dark 1500 times and the 1501 time get killed by a truck. So is that luck the 1500 times and is the 1501 worth it for 1500 times of luck? Especially when playing with another persons life

Yes I am fanatically safe about foods and no my home kitchen/ boat galley isn't at all sterilized. It maybe safer than most though. The risk of me getting one of my loved ones sick and in the hospital isn't worth it

Many with their cavalier attitudes would be the first to sue a restaurant had they found out they got sick on the butter which was left out as common practice.
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Last edited by chef2sail; 04-16-2013 at 06:00 PM.
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  #46  
Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

Eggs

USDA Code

Why should eggs be refrigerated?
Temperature fluctuation is critical to safety. With the concern about Salmonella, eggs gathered from laying hens should be refrigerated as soon as possible. After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.
Shell Eggs from Farm to Table | USDA Food Safety and Inspection Service
How are eggs transported safely to stores?

The U.S. Department of Commerce's 1990 Sanitary Food Transportation Act requires that vehicles be dedicated to transporting food only. On August 27, 1999, FSIS made effective a rule requiring:
Shell eggs packed for consumers be stored and transported under refrigeration at an ambient (surrounding) air temperature not to exceed 45° F;
All packed shell eggs be labeled with a statement that refrigeration is required; and
Any shell eggs imported into the United States, packed for consumer use, include a certification that they have been stored and transported at an ambient temperature of no greater than 45° F.
Egg Safety Center
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  #47  
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Re: Restoring those plastic sink cover cutting board things...

Unrefrigerated Natural or Organic Peanut Butter = aflotoxins
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Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

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Originally Posted by Faster View Post
Cut a plywood template and use a router with a tall enough laminate trimming bit.
Don't have a router or easy access to one, I do have a jigsaw so back to my question.

What kind of blade should I use. Fine or coarse?
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Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

At the risk of stating the obvious, why don't people prepare the veggies etc first and prepare raw meat as the last item. No worries about cross contamination then (although you might have a couple or three extra bowl to wash up).
Once raw meat hits the cutting board it is not used for anything afterwards and ends up in the dirty dishes pile right away to avoid an accidental use.
The other alternative is to have two cutting boards on the go. Not really rocket science!
I am more worried abouut my thawing habbits and leaving dishes out to cool before they go into the fridge for leftovers.
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Re: Restoring those plastic sink cover cutting board things...

Quote:
Originally Posted by Jd1 View Post
At the risk of stating the obvious, why don't people prepare the veggies etc first and prepare raw meat as the last item. No worries about cross contamination then (although you might have a couple or three extra bowl to wash up).
Once raw meat hits the cutting board it is not used for anything afterwards and ends up in the dirty dishes pile right away to avoid an accidental use.
The other alternative is to have two cutting boards on the go. Not really rocket science!
I am more worried abouut my thawing habbits and leaving dishes out to cool before they go into the fridge for leftovers.
Lots of restaurants have color coded plastic cutting boards////red for meats...green for veggies etc. My point to the use of the cutting board is that a trained person would do exactly as you said provided it was being all done at the same time.
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