What are those little glass cups called?

[CookingInC...@me.net]

What are those little glass cups called that I see on a lot of cooking shows,
like America's Test Kitchen, or Diners, Drive-ins and Dives, where a cook has a
half dozen or more spices and ingredients already portioned out and ready to add
to the dish they're making?

I'd like to buy some for the same purpose, but so far, the small cups that I can
find, like dessert dishes, or custard dishes or ramekins, all seem to be too
large. What is it I should be looking for, and if anyone knows a place to buy
them, I'd appreciate that info. Thanks.

[notbob]

On 2015-04-07, CookingInC...@me.net <CookingInC...@me.net> wrote:

> large. What is it I should be looking for, and if anyone knows a place to buy
> them, I'd appreciate that info. Thanks.

https://en.wikipedia.org/wiki/Mise_en_place

.......is the term. The dishes can be purchased most anywhere.

nb

[Julie Bove]

<CookingInC...@me.net> wrote in message
news:s9r8ia1ras2e7c6c8...@4ax.com...

They are sold all over these days. I think one term is mise en place or
something like that. I got some silicone ones. Can't remember where. I
have seen them at grocery stores. Any cooking store would sell them.

[Travis McGee]

I've heard them called "monkey dishes". Usually they are porcelain, but
I have a set that are clear glass. They are very handy, particularly for
Chinese stir-fry, where every thing has to be chopped and ready to go
once the process begins.

[ImStillMags]

Amazon has tons of them

http://smile.amazon.com/s/ref=nb_sb_ss_i_2_12?url=search-alias%3Dgarden&field-keywords=mis+en+place+bowls&sprefix=mis+en+place%2Cgarden%2C651&rh=n%3A1055398%2Ck%3Amis+en+place+bowls

[pltrgyst]

On 4/7/15 9:01 PM, ImStillMags wrote:
>
> Amazon has tons of them
>
> http://smile.amazon.com/s/ref=nb_sb_ss_i_2_12?url=search-alias%3Dgarden&field-keywords=mis+en+place+bowls&sprefix=mis+en+place%2Cgarden%2C651&rh=n%3A1055398%2Ck%3Amis+en+place+bowls

Those Duralex glass prep bowls come in about eight different sizes, in
any decent kitchen shop.

-- Larry

[Don Wiss]

On Tue, 07 Apr 2015 20:56:48 -0400, Travis McGee <nob...@gmail.com> wrote:

>I've heard them called "monkey dishes". Usually they are porcelain, but
>I have a set that are clear glass.

Monkey dishes are shallower and wider. They are used to serve food to
patrons. Generally when the restaurant wants to serve the protein on a main
plate and the vegetables in side dishes, called monkey dishes in the trade.

Don. http://paleofood.com/ (e-mail at page bottom).

[Nunya Bidnits]

wrote in message
news:s9r8ia1ras2e7c6c8...@4ax.com...

I use both mis en place cups and custard cups. Plus I have a set
of Rubbermaid sealable containers that snap and stack, three
sizes, so you can put sets of them large and small in the fridge
ready to use later, snapped together for easy retrieval. I also
have both glass and plastic prep bowls, with seal lids for the
glass.

The right container for the job, I always say sometimes!

MartyB

[Doris Night]

I used to think I needed a set of mis en place dishes, but then I
realized that I could portion out all of my spices in separate
sections of a shallow bowl or plate.

I do the same with chopped vegetables for stir-fry and similar dishes.
Everything goes in a separate "corner" of a large flat salad bowl.
Each ingredient can then be easily tossed into the stir-fry pan
separately in the correct order.

Doris

[JRStern]

Japanese goods stores have a huge selection of small to tiny plates,
cups, and similar porcelain items used at the table and so formed and
painted in a thousand interesting ways, and usually pretty cheap
anyway.

https://www.google.com/search?q=japanese+tiny+plates&tbm=isch

Often blue and white:
https://s-media-cache-ak0.pinimg.com/236x/58/2a/de/582adefe01d01fc8841bf44b4eb255ab.jpg


J.

[itsjoan...@webtv.net]

On Tuesday, April 7, 2015 at 9:51:25 PM UTC-5, Doris Night wrote:
>
> I used to think I needed a set of mis en place dishes, but then I
> realized that I could portion out all of my spices in separate
> sections of a shallow bowl or plate.
>

> Doris
>
>
I've done that several times and less dishes to wash, too. But those little bowls can also be bought at Bed, Bath, & Beyond if the original poster is still interested.

[CookingInC...@me.net]

Thanks for the replies. I found them on Amazon after I learned what they're
called. I'm trying a set of four silicon ones as a start. I also saw a nice set
of varying sizes I can get later on. And sorry to disappoint you SQWERTZ. I'm
not a spammer looking to come back under another name to sell these things. That
must be something that you do seeing as you're so familiar with the practice.

[Alan Holbrook]

"Julie Bove" <juli...@frontier.com> wrote in
news:mg1ts5$b4p$1...@dont-email.me:

>
> <CookingInC...@me.net> wrote in message
> news:s9r8ia1ras2e7c6c8...@4ax.com...
>> What are those little glass cups called that I see on a lot of
>> cooking shows,

>><snip>

>
> They are sold all over these days. I think one term is mise en place
> or something like that. I got some silicone ones. Can't remember
> where. I have seen them at grocery stores. Any cooking store would
> sell them.
>
>

Mise en place is the name of the technique (everything in place). I've
heard of the cups being called prep cups.

[Bryan-TGWWW]

He was right in calling them "silly and anal" though. Unless you have a TV
cooking show, why the hell would you dump all your spices into separate
little bowls?

--Bryan

[Brooklyn1]

I find them silly for spices too... I portion out spices on a paper
plate but mostly I season as I go from my spice containers. And those
tiny bowls are too small for the quantities of food ingredients I
prepare... I do prep in advance but I found stainless steel pet food
bowls are perfect and I have lots in various sizes... for small
quantities of things like spices the kitten food bowls would work
well. Go to any pet store:
http://www.petco.com/product/122896/Bowlmates-by-Petco-X-Small-Stainless-Steel-Bowl-Insert.aspx?CoreCat=LN_CatSupplies_BowlsFeedersWaterers

[Kalmia]

prep dishes?
I use some old pyrex custard cups.
One less thing to store.
check thrift stores - I see em there often for about a quarter.

[jmcquown]

On 4/8/2015 9:53 AM, Brooklyn1 wrote:
>
> I find them silly for spices too... I portion out spices on a paper
> plate but mostly I season as I go from my spice containers. And those
> tiny bowls are too small for the quantities of food ingredients I
> prepare...

That's because you cook in quantities as if you're still on a ship. :)

> I do prep in advance but I found stainless steel pet food
> bowls are perfect and I have lots in various sizes... for small
> quantities of things like spices the kitten food bowls would work
> well. Go to any pet store:
> http://www.petco.com/product/122896/Bowlmates-by-Petco-X-Small-Stainless-Steel-Bowl-Insert.aspx?CoreCat=LN_CatSupplies_BowlsFeedersWaterers
>
>

I set out all the necessary spices in their containers merely so I don't
forget something. When something calls for a number of chopped or
minced (roughly measured) *fresh* ingredients, I do occasionally use
small glass cups. They're also known as ramekins (or a term I'd
forgotten, monkey dishes!). They're handy when there is a lot of
advanced prep required. But no, not for the quantities you probably use.

There's no reason small stainless pet food bowls wouldn't work.

I also have 8 small Anchor Hocking "custard cups", similar to this:

http://tinyurl.com/qx2v2yg

The ones I have are a lovely clear brown glass which was so popular in
the 1980's. :)

Jill

[sf]

On Wed, 8 Apr 2015 04:14:48 -0700 (PDT), Bryan-TGWWW
<bryang...@gmail.com> wrote:

It's a good method for beginning cooks and people who are making a
recipe that uses a lot of ingredients, so they don't forget (skip)
anything and have the correct amount of everything measured out. It's
also good when cooking food that needs quickly added ingredients that
were prepared before use, like in stir frying. You don't use recipes
and you estimate amounts, so you wouldn't understand.


--

sf

[zxcvbob]

Ramekins? Condiment cups? Or how about shot glasses?

Bob

[Kalmia]

It's a good method for us old timers too - open the drawers for spices once,
ascertain that all is on hand. I even prep my pizza toppings ahead of time,
like the mushrooms, onions, tomatoes, pepeers - then I mix and can dump and spread em at one time.

I've been making my salads this way - I dump all the greens and other veggies into an oblong Rubbermaid, pour the dressing into a corner,( refrig if not needed asap,) then just shake the Rubbermaid well. I find we use
a lot less dressing and don't drown the salad.

[Nunya Bidnits]

"Doris Night" wrote in message
news:qk59iat30rvp7k7ou...@4ax.com...

>I used to think I needed a set of mis en place dishes, but then
>I
>realized that I could portion out all of my spices in separate
>sections of a shallow bowl or plate.

If things are prepped ahead to be cooked later the containers
are very helpful in storing things without them drying out.

[notbob]

On 2015-04-08, zxcvbob <zxc...@charter.net> wrote:

> Ramekins? Condiment cups? Or how about shot glasses?

Whatever.

I use mise en place on occassion. But, those little MEP bowls are
insanely expensive. You can buy a huge 10 pc glass mixing bowl set
for as much as they want for 8 itty-bitty prep bowls. I was
fortunate, in that I got a 2 size set of commercial MEP bowls for
free. Still, I've not taken 'em outta storage, yet, prefering the
small bowls/containers I have around the kitchen. I'm glad they
didn't use 'em at the last resto I worked at (dishwasher/food prep).
Can you imagine washing all those bowls? ;)

And yes, I DID mix my bbq rub spices on a paper plate.

nb

[Janet]

In article <mg217h$95l$2...@dont-email.me>, nn...@xhost.org says...

I have a Duralex nesting set (easier to store) which comes with
snap-on plastic lids for each size of dish; apart from mis-en-place
they are very useful for storing small amounts.

Janet UK

[Janet]

In article <hrgaiadb0s49ramoc...@4ax.com>, s...@geemail.com
says...

> It's a good method for beginning cooks and people who are making a
> recipe that uses a lot of ingredients, so they don't forget (skip)
> anything and have the correct amount of everything measured out. It's
> also good when cooking food that needs quickly added ingredients that
> were prepared before use, like in stir frying. You don't use recipes
> and you estimate amounts, so you wouldn't understand.
>

Also useful when "helping" small children to cook. First you can
teach them how to measure out everything they will need, and if there
are several children they each get a turn filling a dish. Then having
everything all ready to use (and lined up in order) helps them
understand the process better.

Janet UK

[Dave Smith]

I have a set of 6 oz Pyrex custard bowls that do the job for me when I
am inspired to do the mise en place thing. For smaller amounts, like
herbs and spices I just leave the containers out and measure it
directly from the can.... if I bother to measure.
>
>

[Dave Smith]

On 2015-04-08 12:26 PM, Janet wrote:

> Also useful when "helping" small children to cook. First you can
> teach them how to measure out everything they will need, and if there
> are several children they each get a turn filling a dish. Then having
> everything all ready to use (and lined up in order) helps them
> understand the process better.
>

For those of us who are hung up on process. I taught my son how to
bake cookies when he was young and we often did it together. I taught
him to cream the shortening and sugar then add the eggs and vanilla, to
mix the dry ingredients and add them to the wet. One day I got home
from work and found him making cookies. He had thrown everything into
the bowl together. I was upset that he had done things properly and
whined about having wasted the ingredients. It was too late to remedy
and he went ahead and mixed everything together, spooned the batter out
onto the baking sheets and baked them. They were really good. They had
a nice texture and tasted great.

[S Viemeister]

Yes. It's also useful when teaching somewhat older children.

[sf]

Agree.

--

sf

[sf]

RU talking about husbands? :)

--

sf

[S Viemeister]

He's getting rather good at it...

[W. Lohman]

Thanks Mr. Know-it-all, your acumen in everything has saved the world again!

Do you have any container big enough for your ego, or will it eventually
dry out?

[Helpful person]

On Wednesday, April 8, 2015 at 11:24:47 AM UTC-4, Kalmia wrote:
>
> I've been making my salads this way - I dump all the greens and
> other veggies into an oblong Rubbermaid, pour the dressing into a
> corner,( refrig if not needed asap,) then just shake the Rubbermaid
> well. I find we use
> a lot less dressing and don't drown the salad.

I just mix up the salad and dressing in a bowl with my hands. You can get everything coated without using too much dressing. If you don't like getting your hands messy a plastic zip lock bag works well and reduces clean up.

http://www.richardfisher.com

[Brooklyn1]

Helpful person wrote:
>Kalmia wrote:
>>
>> I've been making my salads this way - I dump all the greens and
>> other veggies into an oblong Rubbermaid, pour the dressing into a
>> corner,( refrig if not needed asap,) then just shake the Rubbermaid
>> well. I find we use
>> a lot less dressing and don't drown the salad.
>
>I just mix up the salad and dressing in a bowl with my hands. You can get everything coated without using too much dressing. If you don't like getting your hands messy a plastic zip lock bag works well and reduces clean up.

Why a Rube Goldberg to toss a salad... I use a stainless steel bowl
with a couple wooden spoons, toss and serve.

[col...@gmail.com]

I call them little glass cups.

[Brooklyn1]

coltwvu wrote:
>
>I call them little glass cups.

They only use those clear glass bowls on foodtv so the viewers can see
what's in them... in a real commercial kitchen they'd use stainless
steel bowls, plastic bowls, or paper cups... glass in any form is tabu
in a real commercial kitchen same as glass in any form is not
permitted around a public pool... you won't find any porcelainized
cookware in a real commercial kitchen either

[jesika...@gmail.com]

https://en.wikipedia.org/wiki/Ramekin

[earthn...@gmail.com]

On Tuesday, April 7, 2015 at 4:55:56 PM UTC-7, CookingInC...@me.net wrote:
> What are those little glass cups called that I see on a lot of cooking shows,
> like America's Test Kitchen, or Diners, Drive-ins and Dives, where a cook has a
> half dozen or more spices and ingredients already portioned out and ready to add
> to the dish they're making?
>
> I'd like to buy some for the same purpose, but so far, the small cups that I can
> find, like dessert dishes, or custard dishes or ramekins, all seem to be too
> large. What is it I should be looking for, and if anyone knows a place to buy
> them, I'd appreciate that info. Thanks.

Pinch Bowl or Ramekin

[jmcquown]

Yes, the setup is called mis en place and I call those little dishes
ramekins. This poster obviously has access to google so they can
certainly do a search for ramekins. They come in different sizes and
are sold in many places (online and in stores).

ill

[dsi1]

On Tuesday, April 7, 2015 at 1:55:56 PM UTC-10, CookingInC...@me.net wrote:
> What are those little glass cups called that I see on a lot of cooking shows,
> like America's Test Kitchen, or Diners, Drive-ins and Dives, where a cook has a
> half dozen or more spices and ingredients already portioned out and ready to add
> to the dish they're making?
>
> I'd like to buy some for the same purpose, but so far, the small cups that I can
> find, like dessert dishes, or custard dishes or ramekins, all seem to be too
> large. What is it I should be looking for, and if anyone knows a place to buy
> them, I'd appreciate that info. Thanks.

We don't need no stinkin' little glass bowls! There's no law that says you have to keep everything separate. OTOH, if you're doing a cooking video, small bowls would be nice - forget everything in this paragraph except for the following sentence: Beats me!

https://www.amazon.com/photos/shared/UQNP6PNXSdmnY922kb1ssw.QX5ingFzPXk_jhy-WUKq9J

[Taxed and Spent]

best to keep glass out of the prep and cooking areas.

[Cindy Hamilton]

Geeze, you sound like Sheldon.

Where do you store your glassware? Mine is in the kitchen, near the
sink where I wash vegetables. I also have a bunch of Pyrex bowls
that I use for everything from salad dressing to soup.

<https://www.amazon.com/Pyrex-Simply-Store-Container-6-Piece/dp/B0000BYCGF>

I'm not crazy about plastic measuring cups, so I have a couple of Pyrex
ones. However, I have a couple of these for mise en place:

<https://www.amazon.com/OXO-Grips-Angled-Measuring-Clear/dp/B00FYL4MPY/>

Although I didn't pay $17 for mine.

Cindy Hamilton

[Sheldon Martin]

Exzactly. I have a set of stainless steel bowls with snap-on lids,
some quite small... however I rarely prep ingredients in advance,
instead I prep as I place ingredients into the pot/bowl. Sometimes
I'll measure out ingredients onto a piece of paper, saves clean up...
however I rarely measure other than via eyeball.

[Dave Smith]

On 2020-05-31 9:53 a.m., Sheldon Martin wrote:
>
>>
>> best to keep glass out of the prep and cooking areas.
>
> Exzactly. I have a set of stainless steel bowls with snap-on lids,
> some quite small... however I rarely prep ingredients in advance,
> instead I prep as I place ingredients into the pot/bowl. Sometimes
> I'll measure out ingredients onto a piece of paper, saves clean up...
> however I rarely measure other than via eyeball.
>

I have couple large cutting boards that I use for mis en place. I
slice and chop the things that will be going in and them slide them off
the board into the pan or pot as needed. I can use one for vegetables
and one for meet.

[jmcquown]

Chopping/cutting boards are one thing. Ramekins are used for small
amounts of herbs and spices during food prep. The OP wanted to know
what they're called. I completely understand if a dish calls for a lot
of ingredients the desire to measure (okay, guestimate) a Tbs of this
and a tsp of that and put it in ramekins. That way you know you have
everything ready and on hand. And if you suddenly discover you don't,
oh dear, need to run to the store or find a substitute.

Jill

[Ed Pawlowski]

Nice but pricey. The mini is double the cost of the 2 cup. I guess
they are still amortizing the tooling cost.

[jmcquown]

I still have pyrex glass measuring cups.

I do have some stainless bowls with lids but they're mixing bowls, not
measures.

Jill

[Taxed and Spent]

Storing is storing. If they are not out during prep and cooking, they
cannot possibly break in the food.

[Cindy Hamilton]

On Sunday, May 31, 2020 at 11:30:11 AM UTC-4, Ed Pawlowski wrote:

> > <https://www.amazon.com/OXO-Grips-Angled-Measuring-Clear/dp/B00FYL4MPY/>
> >
> > Although I didn't pay $17 for mine.
> >
> > Cindy Hamilton
> >
>
> Nice but pricey. The mini is double the cost of the 2 cup. I guess
> they are still amortizing the tooling cost.

Sur la Table lists them for $4-5, which is probably what I paid for mine.

There's some monkey business with Amazon's pricing. I've seen them do
that for stuff that is discontinued.

Cindy Hamilton

[Cindy Hamilton]

I use the smallest of those "storage" bowls to emulsify salad dressing
with a fork. I beat the hell out of that glass bowl with a dinner fork
every time.

I just can't find it in me to worry about that. If I ran a restaurant,
things would be different. (For one thing, I wouldn't make a single
serving of salad dressing.)

Cindy Hamilton

[Dave Smith]

Ramekins are a specific type of ceramic bowl, usually meant for
something else. There are various small, durable glass bowls, or little
ceramic or metal saucers that can be used. I usually just set the
container out to remind me.

[ImStillMags]

On Saturday, May 30, 2020 at 5:25:48 PM UTC-7, dsi1 wrote:
> On Tuesday, April 7, 2015 at 1:55:56 PM UTC-10, CookingInC...@me.net wrote:
> > What are those little glass cups called that I see on a lot of cooking shows,
> > like America's Test Kitchen, or Diners, Drive-ins and Dives, where a cook has a
> > half dozen or more spices and ingredients already portioned out and ready to add
> > to the dish they're making?
> >
> > I'd like to buy some for the same purpose, but so far, the small cups that I can
> > find, like dessert dishes, or custard dishes or ramekins, all seem to be too
> > large. What is it I should be looking for, and if anyone knows a place to buy
> > them, I'd appreciate that info. Thanks.
>

I have these silicone ones, they are called pinch bowls.

https://smile.amazon.com/Norpro-Silicone-Mini-Pinch-Bowls/dp/B07L193P8W/ref=sr_1_36?crid=2YECLJBV6MSIY&dchild=1&keywords=misen+place+bowls&qid=1590948490&sprefix=mis+en+place%2Caps%2C233&sr=8-36

[Sheldon Martin]

On Sun, 31 May 2020 05:02:16 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Sunday, May 31, 2020 at 7:23:50 AM UTC-4, Taxed and Spent wrote:
>> On 5/30/2020 4:09 PM, jmcquown wrote:
>> > On 5/29/2020 6:14 PM, earthn...@gmail.com wrote:
>> >> On Tuesday, April 7, 2015 at 4:55:56 PM UTC-7, CookingInC...@me.net wrote:
>> >>> What are those little glass cups called that I see on a lot of cooking shows,
>> >>> like America's Test Kitchen, or Diners, Drive-ins and Dives, where a cook has a
>> >>> half dozen or more spices and ingredients already portioned out and ready to add
>> >>> to the dish they're making?
>> >>>
>> >>> I'd like to buy some for the same purpose, but so far, the small cups that I can
>> >>> find, like dessert dishes, or custard dishes or ramekins, all seem to be too
>> >>> large. What is it I should be looking for, and if anyone knows a place to buy
>> >>> them, I'd appreciate that info. Thanks.
>> >>
>> >> Pinch Bowl or Ramekin
>> >>
>> > Yes, the setup is called mis en place and I call those little dishes
>> > ramekins. This poster obviously has access to google so they can
>> > certainly do a search for ramekins. They come in different sizes and
>> > are sold in many places (online and in stores).
>> >
>> > ill
>>
>> best to keep glass out of the prep and cooking areas.
>
>Geeze, you sound like Sheldon.

You do realize that you're dumber than a rock.
A home kitchen is different from a commercial kitchen, or you haven't
figured that out... I operate my kitchen as if it were commercial.
Most products have gone from glass packaging to plastic, to lessen
lawsuits. Common sense dictates why there are bold signs around
swimming pools saying NO GLASS! Restaurants do not permit any
glassware in the kitchen, mixing bowls are metal. Celebrity chefs on
Food TV sip their wine/booze from ceramic cups.

[Sheldon Martin]

On Sun, 31 May 2020 11:36:28 -0400, jmcquown <j_mc...@comcast.net>
wrote:

My SS bowls are marked in cups, easy to read in the inside.

[Hank Rogers]

I bet they have little sailing ships engraved too.

[jmcquown]

On 5/31/2020 3:44 PM, Sheldon Martin wrote:
> On Sun, 31 May 2020 05:02:16 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>> On Sunday, May 31, 2020 at 7:23:50 AM UTC-4, Taxed and Spent wrote:
>>> On 5/30/2020 4:09 PM, jmcquown wrote:
>>>> On 5/29/2020 6:14 PM, earthn...@gmail.com wrote:
>>>>> On Tuesday, April 7, 2015 at 4:55:56 PM UTC-7, CookingInC...@me.net wrote:
>>>>>> What are those little glass cups called that I see on a lot of cooking shows,
>>>>>> like America's Test Kitchen, or Diners, Drive-ins and Dives, where a cook has a
>>>>>> half dozen or more spices and ingredients already portioned out and ready to add
>>>>>> to the dish they're making?
>>>>>>
>>>>>> I'd like to buy some for the same purpose, but so far, the small cups that I can
>>>>>> find, like dessert dishes, or custard dishes or ramekins, all seem to be too
>>>>>> large. What is it I should be looking for, and if anyone knows a place to buy
>>>>>> them, I'd appreciate that info. Thanks.
>>>>>
>>>>> Pinch Bowl or Ramekin
>>>>>
>>>> Yes, the setup is called mis en place and I call those little dishes
>>>> ramekins. This poster obviously has access to google so they can
>>>> certainly do a search for ramekins. They come in different sizes and
>>>> are sold in many places (online and in stores).
>>>>

>>>> Jill

>>>
>>> best to keep glass out of the prep and cooking areas.
>>
>> Geeze, you sound like Sheldon.
>
> You do realize that you're dumber than a rock.

No, she's really not. You've said in the past you put glass containers
in your freezer. No way would a commercial kitchen do that.

> A home kitchen is different from a commercial kitchen, or you haven't
> figured that out... I operate my kitchen as if it were commercial.

Why? You don't have a bunch of kitchen elves running around potentially
knocking things off the counters and breaking things, unless maybe you
count your cats.

> Most products have gone from glass packaging to plastic, to lessen
> lawsuits. Common sense dictates why there are bold signs around
> swimming pools saying NO GLASS! Restaurants do not permit any
> glassware in the kitchen, mixing bowls are metal. Celebrity chefs on
> Food TV sip their wine/booze from ceramic cups.
>

Who is going to sue you (or the OP) if a ramekin breaks? Just sweep it
up and move on.

Jill

[Taxed and Spent]

Just throw out the contaminated food and move on.

[cable...@comcast.net]

Monkey business? Funny in that I called the little dishes "Monkey
Dishes" in the diner job days.

[Cindy Hamilton]

The funny thing is, when something glass breaks in my kitchen, it's
almost always from being dropped on the floor. I do very little
food prep on the floor.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:
>
> The funny thing is, when something glass breaks in my kitchen, it's
> almost always from being dropped on the floor. I do very little
> food prep on the floor.

Missing some broken glass shards on the floor would be a
problem for me. When inside, I'm usually barefoot or
wearing socks.

Those corelle plates shattering are even worse than glass.
They don't just break, they explode.
The few times that happened, I will sweep the floor, then get
down on hands and knees and "Mop" it well with a damp old
washcloth. Small kitchen floor area so no big deal.

[Cindy Hamilton]

On Monday, June 1, 2020 at 11:00:20 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > The funny thing is, when something glass breaks in my kitchen, it's
> > almost always from being dropped on the floor. I do very little
> > food prep on the floor.
>
> Missing some broken glass shards on the floor would be a
> problem for me. When inside, I'm usually barefoot or
> wearing socks.

I usually wear shoes or at least rubber-soled slippers in the house.
Generally I'm barefoot only between the bedroom and the bathroom.

> Those corelle plates shattering are even worse than glass.
> They don't just break, they explode.
> The few times that happened, I will sweep the floor, then get
> down on hands and knees and "Mop" it well with a damp old
> washcloth. Small kitchen floor area so no big deal.

That's the best way to clean up broken glass. I usually vacuum
the floor and then mop it with a damp paper towel.

My husband is more likely than I to be wandering around barefoot.
I don't know why; he complains bitterly when he discovers I've
spilled water on the floor without noticing. You'd think he'd
learn to wear something on his feet.

Cindy Hamilton

[jmcquown]

On 6/1/2020 11:09 AM, Cindy Hamilton wrote:
> On Monday, June 1, 2020 at 11:00:20 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> The funny thing is, when something glass breaks in my kitchen, it's
>>> almost always from being dropped on the floor. I do very little
>>> food prep on the floor.
>>
>> Missing some broken glass shards on the floor would be a
>> problem for me. When inside, I'm usually barefoot or
>> wearing socks.
>
> I usually wear shoes or at least rubber-soled slippers in the house.
> Generally I'm barefoot only between the bedroom and the bathroom.
>
>> Those corelle plates shattering are even worse than glass.
>> They don't just break, they explode.
>> The few times that happened, I will sweep the floor, then get
>> down on hands and knees and "Mop" it well with a damp old
>> washcloth. Small kitchen floor area so no big deal.
>
> That's the best way to clean up broken glass. I usually vacuum
> the floor and then mop it with a damp paper towel.
>

Yep!

> My husband is more likely than I to be wandering around barefoot.
> I don't know why; he complains bitterly when he discovers I've
> spilled water on the floor without noticing. You'd think he'd
> learn to wear something on his feet.
>
> Cindy Hamilton
>

I wear "shower slippers" around the house. Rubber soles with a mesh
top, kind of like these:

https://tinyurl.com/y8esh9wk

They keep my feet warm in the winter and cool in the summer.

Jill
Jill

[Dave Smith]

Many years ago some friends had a dark glass type of dinnerware that was
a very dark amber almost brown, and supposedly unbreakable. I was there
one day when one of them fell out of or was accidentally knocked out of
the cupboard. It it the the counter, bounced several times, bounced off
the top of the stove, bounced off the open oven door hit the floor,
bounced a couple more times and then shattered. I was going to say a
million pieces but that would be a slight exaggeration. The pieces were
about the size of pea gravel.

[Gary]

Cindy Hamilton wrote:
>
> My husband is more likely than I to be wandering around barefoot.
> I don't know why; he complains bitterly when he discovers I've
> spilled water on the floor without noticing. You'd think he'd
> learn to wear something on his feet.

LOL. I've discovered spilled water on floor too. Either
barefoot or wearing socks will find it. Socks are even worse
since then you end up with a soggy sock bottom.

Back to the broken glass shards. If I ever miss one with
the cleaning, one of my feet will find it eventually. arrghh

[Sheldon Martin]

On Mon, 01 Jun 2020 10:58:23 -0400, Gary <g.ma...@att.net> wrote:

>Cindy Hamilton wrote:
>>
>> The funny thing is, when something glass breaks in my kitchen, it's
>> almost always from being dropped on the floor. I do very little
>> food prep on the floor.

It's only a dropped wine glass hitting the floor that may shatter, our
floors including the kitchen and bathrooms are all hardwood...
dinnerware may bounce but it doesn't shatter. Indoors I'm always
wearing flip flops, often even outdoors too.

>
>Missing some broken glass shards on the floor would be a
>problem for me. When inside, I'm usually barefoot or
>wearing socks.
>
>Those corelle plates shattering are even worse than glass.
>They don't just break, they explode.
>The few times that happened, I will sweep the floor, then get
>down on hands and knees and "Mop" it well with a damp old
>washcloth. Small kitchen floor area so no big deal.

When a wine glass is dropped it's Dyson time. Our everyday plates are
usually paper plates. Our company dishes are earthernware, those may
break when dropped but don't shatter.

[bruce2...@gmail.com]

Whoa !! I hope you that wine glass was famous Waterford Crystal !!