[The Libertine]

Originally Posted by RickFLM4

Nice. Sounds like quite an undertaking. We just finished our filets and working on finishing up the wine.

Damn those steaks look good!

[Captain Blood]

Pics

[M_Six]

I *hate* this damn thread. Always shows me what I'm missing.

Yes, that's the green-eyed monster in me showing through. Maybe when I retire in a few years I'll take some cooking classes and learn how to do something besides boil water.

[AlpineWhite_SJ]

Originally Posted by Captain Blood

Pics

I need more Surf in the new year. Been a while, but need to throw a feel tails in the sous vide. Done that way is awesome. Butter and some fresh tarragon is all you need. Makes great lobster rolls too...

[bd307]

Originally Posted by M_Six

I *hate* this damn thread. Always shows me what I'm missing.

Yes, that's the green-eyed monster in me showing through. Maybe when I retire in a few years I'll take some cooking classes and learn how to do something besides boil water.

Yup plan that seriously if you care about food taste and quality (not to mention you can have a very nice glass of wine or anything alcohol related and not worrying about DUI). Nothing beat having a fine piece of meat or meal made by yourself or a family member and enjoying them at your own pace.

Notice I don't mention about the cost because it is not cheaper once you nail your skill and technique and start getting more expensive meat

[andrewmr]

Originally Posted by MKSixer

Gumbo tonight. Will post pictures later!

You didn't post yours......

so I dug up one of mine from earlier.....

[MKSixer]

Originally Posted by andrewmr

You didn't post yours......

so I dug up one of mine from earlier.....

Thanks for backfilling me! I forgot to take one!!

[RickFLM4]

I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.

[AlpineWhite_SJ]

Originally Posted by RickFLM4

I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.

Good info here - https://www.seriouseats.com/2019/07/...ng-boards.html

[P1]

A big thank you to Violator for the excellent bottle of wine...

[UncleWede]

Originally Posted by RickFLM4

I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don't have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I'm sure someone here has accumulated some knowledge they can share.

I'm still using the pig I cut out in junior high school back in 1979.

For the rest of the time after that class, the teacher called me into the beginning of each class to show off how I almost sanded off my pinky with a belt sander on said pig

[KenB925]

Originally Posted by RickFLM4

I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.

I just got a new Boos for roasts.

For prep, I just use the plastics.

[bd307]

Originally Posted by RickFLM4

I was going to start another thread but decided to sneak this in here:

What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.

We have been getting and replacing with new boards 2-3 times a year (one for raw meat, one for cooked, and one for veggies and fruits) from Home Goods instead of getting an expensive one and use it for few years like some folks do. Just FEEL more sanitized that way.

[RickFLM4]

Originally Posted by AlpineWhite_SJ

Good info here - https://www.seriouseats.com/2019/07/...ng-boards.html

Thanks. That’s one of the sites that got me thinking of getting a wood board.

[RickFLM4]

Originally Posted by KenB925

I just got a new Boos for roasts.

For prep, I just use the plastics.

Presumably you like the Boos?

[RickFLM4]

Originally Posted by bd307

We have been getting and replacing with new boards 2-3 times a year (one for raw meat, one for cooked, and one for veggies and fruits) from Home Goods instead of getting an expensive one and use it for few years like some folks do. Just FEEL more sanitized that way.

That similar to what we do now, with Oxo boards, although replacements are more like 1x / year. A good wood board should last many years with proper care.

[AlpineWhite_SJ]

Originally Posted by RickFLM4

That similar to what we do now, with Oxo boards, although replacements are more like 1x / year. A good wood board should last many years with proper care.

Embarrassingly, I should probably be looking into getting a quality board too. Use plastic ikea boards for uncooked meats/fish/poultry and do cooked food and vegetables on a OXO bamboo cutting board. https://www.amazon.com/OXO-Grips-12-.../dp/B001QTVT3G I feel like it really dulls the knives though.

For carving and slicing pizzas, we've had a Crate and Barrel board that was a wedding gift. https://www.crateandbarrel.com/maple...-board/s315202 It's held up pretty well for the price.

Disinfect with white vinegar spray to kill bacteria and treat them well with regular oilings and a good wood board should last basically forever.

[UncleWede]

Wait, is wood good or bad this year?

[RickFLM4]

Wood is good again.

[infinitekidM2C]

Originally Posted by RickFLM4

Wood is good again.

I've learned something about you Rick.

[Dpc2u]

Originally Posted by RickFLM4

Wood is good again.

Just remember to keep It sanitized and well oiled! :

[KenB925]

Originally Posted by RickFLM4

Presumably you like the Boos?

I have not had this one very long, seems to be good quality. I am retiring a Henckels board that is splitting. It has been totally neglected and abused (I would buy another one).

I have a round thick bamboo board that I use for pizzas (not sure of the brand, it was a gift), it has held up well.

The Boos board has a nice channel in it and a little catch drawer to catch juices, a picture of it is in my Thanksgiving post a page or so back. I was looking for something large enough to handle a prime rib roast or a whole turkey and contain any juices from carving. I have only used it a couple of times so far, and it has done exactly what I wanted.

Edit: The round bamboo, and the retiring Henckels Board