Not A Speck Of Cereal

I've been twice in as many months and agree with everything Really Nice says in general. A really nice <ting!> experience and good food, but yes, the foie gras was pretty puny. And the service was excellent (though slow paced, as mentioned). One of our party ordered goose, but it came over-done, so they served it with immediate apologies and announced that they'd bring another shortly to replace it. A lesser establishment might have just served it. As for value, the tasting menu is $50 less than Rovers. My two recent events where worth the cost of admission. Speck

Huh. I've heard that Corian changes temperature rapidly. I would've thought the a pastry chef would prefer something that retains temp, like a nice cool marble surface. Speck.

They make lousy trivets, as a hot pan can burn/melt a nice hole on it (on the other hand, wood makes a lousy trivet as well). Corian is great for many things, but as a cutting board, I think it may have been just a fad (and I too succumbed to the craze... fer shame). Many of the people who picked them up 6-8 years ago still have theirs, but I suppose those will eventually disappear. I won't replace the one I have next to the sink until I can find a nice wood one with feet--there's too much water for one without. Until then, I'll ask people not to use it for major knife duties! Speck

Let's not talk about your heretical electrical knife sharpening machine then, there, Speck. hahahaha uh oh. "Thanks." Hi all, I'm Speck, and I'm an electric knife sharpenaholic. But it's a good one! I promise!! Not A Speck Of Sharpening Stone

I do too. I mean, you need one with channels for cutting meat that will give up moisture, but it's not good for much else.

Wood. I'm all about wood. Wood, wood, wood. Thanks all. For the record, I don't cut on my Corian board in general. It's just a small all purpose board that sets right next to the sink. My large cutting board, which I've had for many years, is away from the sink, and that's all my good steel sees (except for when someone *ahem* cut meat inside a Pyrex container ;^) So it seems as if there's no HARD consensus, but either surface can harbor bacteria and should be cleaned. But since Corian is hell on knives, there's no contest when it comes to cutting boards. All the minutia of non-porous vs. inherent bacteria fighting properties is moot, really. Eh?

Hi all, Some of you may have seen me lurking around Malarkey on several occasions. I've met some of you and look forward to more such occasions. Now you're treated to me VERY FIRST post to eGullet! <insert fan fare here> I've been up here for 20 minutes and am astonished to find no "gear and hardware" type of forums. Is eGullet all about food, cooking, but not about the equipment? At any rate, here's my question. Please direct me to the appropriate forum if I'm lost. Feel free to slap me around if I'm totally out of line. I have a debate going on with an acquaintance. He claims that Corian is an "disinfectable material" (sounds like a good band name, eh?). He swears by the stuff (and referenced use of the material in medical situations). Well sure, it's non-porous, but after you cut on it in the kitchen? He agrees that after you make several cuts, and grooves and chips with knives and other kitchen utensils that you've got some place to breed bacteria (not that I recommend using your good knives on such a hard surface). His solution? Use 240 grit scotch bright to restore it. Fine. Lesson learned there. Mine would get downright BROWN with bacteria. But why then, if it requires such maintenance, is it superior to wood? Last night, I was amazed to find that I couldn't google up any studies on the matter. I could have sworn this was a previously discussed issue. Anyone? Thanks, Not A Speck Of Cereal