"Dave Mundt" wrote in message
.. .

As for food safety....once again, I want to remind us all
that wood is SAFER than plastic...
http://www.reluctantgourmet.com/cutting_boards.htm


Interesting article, but it assumes you're getting a cutting board made out
of a certain kind of wood. Some are marked, but there's an awful lot of crap
coming here from China.

Anything I wash by hand is done in water so hot that it'll send you to the
hospital. Obviously, I wear thick gloves. Any time I handle raw meat or fish
on the plastic board, it's scrubbed with a brush and Comet powder. Plenty of
chlorine. That's followed up 2-3 times, until I don't smell chlorine on the
surface any more.

It's anal, but I've had food poisoning - the kind where you get your stomach
pumped. Never again. :-)