New to the site and wanted to ask a question. I have been looking a cutting boards and just cant decide what to get. I have been looking at one like this meatschool.org/madeira-provo-teak-edge-grain-carving-board-extra-large-review/ would like something durable enough that if somebody uses a bread knife it wont scratch deep.
Sorry if this is the wrong forum[?]
If you’re worried about the board itself, get a poly board the size you want and be done with it.
Sheesh! I must be getting old. I think the 95% might be correct.
Or, may be promoting a new forum that has 8 topics posted with 8 reply’s … a teak cutting board is too fancy for me to cut on or consider buying.
That’s why I replied like I did, specifically mentioning the spam. Turns out they then figured out a way to get around the filter and posted a link anyway. At least it’s a real person, because a spambot wouldn’t have been able to do it.
Maybe someone with a history of 326 posts could get by with a question worded like that, but a single post?
It is being implied that budgetcook is the owner of the website selling the cutting board, and giving a plug pretending that he is a customer thinking of buying it. I’d guesstimate about a 60% that they’re right. I generally only flag when I’m 95%+ sure.
No, no. I want first dibbs on the bridge. And when I get it, I’ll turn over all governing of the bridge to Chris Christie!
Yes, the bridge is still for sale- I believe Porkbeaks is interested! [:D]
Is that darn bridge still for sale? Sheesh.
Ok, I give up. What's with the bridge?
That is a beautiful board. Didn't see a price, but I would imagine it's not cheap. I don't think any cutting short of a cleaver would cause much "damage"….,,,,,,,especially a bread knife.
I’m assuming you were trying to post a link, but new members can’t post links here until they reach a certain number of posts. It’s a means of cutting down on spam.
I can’t imagine any kind of cutting board that would be scratched deeply by a bread knife, however. Those aren’t usually rough on cutting boards regardless of what material they’re made of. Other types of knives, yes, but I’ve never ruined a board with a bread knife.
The relatively new concept of plunking down a wine bottle or carafe of water and empty glasses , particularly when the water is room temperature.
Restaurants advertising pictures of great looking food, especially chains like Subway but what you get looks nowhere close to the pictures. Restaurants posting pictures of great looking food on their menus or walls and delivering something far less appealing,, often done in Asian restaurants but maybe others too ? Chucky’s..
[/p][p]Exactly!!!! … Last night’s order at Casa Grande Bar Grill (Cairo, Ga). I specifically asked the steak to be medium rare and their menu photo shows it to be medium rare.[/p][p] [/p][p]What they advertised: Sizzling Rib-Eye steak and veggies; And picture from the menu[/p][p][image]http://www.caironet.com/roadfood/RibeyeSteakFajitas-MenuPic.jpg[/image][/p][p] [/p][p]This is what was severed:[/p][p] [/p][p][image]http://www.caironet.com/roadfood/RibeyeSteakFajitas-Servered.jpg[/image][/p][p] [/p][p]I called the manager over and told him that wasn’t a ribeye steak. It was a flank steak. He insisted it was a ribeye. …. It could have been a large cut from a rib roast. It was about 8″ wide by 10 to 12″ long on the plate and 1/4 inch thick. But no way was this a normal Rib Eye Steak. …. The meat was braised cook well done to produce the brown gravy; the veggies were few and very over cooked to mush.[/p][p]
It was a Ribeye, no question![/p][p]
[/p][p] [/p][p]Ok … so how did they cut it? A boneless rib eye would be concave where the rib bone was & more tear-drop shape. The above cut was not. It was as oval as the cast iron pan … There is also a strip of fat between the outer flap and the inter eye or rib roll. There was not on this cut. … The above photo clearly shows this. There was no fat in this cut.[/p][p]
I screwed up on the posting, it is Flank! Sorry![/p]
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