Creatures of Habit

[tonkichi]

The other day my husband was slicing char-siew. He placed the char siew on a Plate. And he was using my expensive and v sharp 8 inch knife. Part of the blade kept scraping the edge of the plate, making my heart curl in frustration each time it happened--- finally stopped when I pushed the "cooked meat" chopping board in front of him.

I have a board for cutting fruits, one for veges, one for raw meat, one for cooked meat, one for cheese,one for bread, one for herbs. I just hate it when people cut things on the 'wrong" board, not just because of hygiene reasons, but also of possible flavour contamination.

Same also goes for the mortar and pestle. There's a little marble one for mixing sauces, a bigger smooth black marble one for grinding sesame and "western" ingredients, and a heavy duty unpolished granite one for grinding rempah (spice paste).

Edited February 21, 2004 by tonkichi (log)