(2010-09-26) NS-RFC: Kitchen sponges
ChattyCathy
I'm going to blame Dimitri and Kalmia for this one ;-)
--
Cheers
Chatty Cathy
Nancy Young
> http://www.recfoodcooking.com/
>
> I'm going to blame Dimitri and Kalmia for this one ;-)
I'll take the ribbon, it's my only chance of getting one!
nancy
maxine in ri
> http://www.recfoodcooking.com/
>
> I'm going to blame Dimitri and Kalmia for this one ;-)
Thus far, I'm with the majority, who do have sponges, and use various
methods to clean them.
I use mine regularly to wipe up spills, with bleach to clean the
(white) counters, and periodically it goes in the dishwasher when it's
been wiping up after raw meat or fish.
Knock wood, noone has ever gotten sick after eating in my house, so
whatever I'm doing must be working.
maxine in ri
ChattyCathy
<laugh> Consider it yours.
--
Cheers
Chatty Cathy
Serene Vannoy
I wash them out after using them, but I also throw them away really
frequently. James laughs at me for this, but it's just a thing with me.
I probably put out a new sponge more often than once a week, and if a
sponge is left sitting with dirty dishes overnight, it gets tossed.
Now, I *know* that after a dish is cleaned with even the germiest
sponge, it's then RINSED under HOT WATER in my house, so this is a silly
compulsion, but it's my compulsion, and that's that.
Serene
--
http://www.momfoodproject.com
New post: Weekend Cooking: Pandora’s Salted Angel’s Cake
ChattyCathy
>
> I wash them out after using them, but I also throw them away really
> frequently. James laughs at me for this, but it's just a thing with
> me. I probably put out a new sponge more often than once a week, and
> if a sponge is left sitting with dirty dishes overnight, it gets
> tossed.
>
> Now, I *know* that after a dish is cleaned with even the germiest
> sponge, it's then RINSED under HOT WATER in my house, so this is a
> silly compulsion, but it's my compulsion, and that's that.
Not silly at all, IMHO. Heck, they're cheap enough, even where I
live ;-)
--
Cheers
Chatty Cathy
James Silverton
I'm with the majority in having sponges but I am surprised that so few
use the covered compartment in the dish washer cutlery basket to clean
them. I'll have to admit that I don't wash the sponges as often as the
dishes. Squeezing them out and letting them dry on the edge of the sink
seems enough.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Serene Vannoy
> I'm with the majority in having sponges but I am surprised that so few
> use the covered compartment in the dish washer cutlery basket to clean
> them.
I would, but I don't have a dishwasher.
Serene
--
http://www.momfoodproject.com
New post: Weekend Cooking: Pandora’s Sweet Angel’s Cake
Brooklyn1
Should have knitted a Sponge Bob Square Pants hat for this one. <g>
http://www.craftster.org/forum/index.php?topic=281528.0
jmcquown
news:i7o7pb$jgv$1...@news.eternal-september.org...
> I'm with the majority in having sponges but I am surprised that so few use
> the covered compartment in the dish washer cutlery basket to clean them.
What covered compartment?
Jill
Nancy Young
(laugh) Appropriate. Now how about Bikini Bottom?
nancy
sf
wrote:
and why would a sponge need to be held down by a lid? I throw mine on
the top rack and it doesn't move around.
--
Never trust a dog to watch your food.
James Silverton
> What covered compartment?
I guess not all dishwasher baskets must have them. AFAIR, my dishwashers
have always had a compartment with a cover to prevent small items from
floating away. A sponge that took off and sat on the heater could make a
real mess.
The Ranger
news:12bdc74b-2437-49ed...@c28g2000prj.googlegroups.com...
On Sep 26, 12:19 pm, ChattyCathy <cathy1...@mailinator.com> wrote:
> > http://www.recfoodcooking.com/
>>
>>
> use various methods to clean them.
We are very similar-minded at Clan Ranger; we use sponges regularly and,
depending on the need, methods vary accordingly.
> I use mine regularly to wipe up spills, with bleach to clean the
> (white) counters, and periodically it goes in the dishwasher when it's
> been wiping up after raw meat or fish.
We also nuke our sponges. The first time you take it out fresh from the MW,
you're more careful after that. :)
> Knock wood, noone has ever gotten sick after eating in my house, so
> whatever I'm doing must be working.
We're more Libertarian at Clan Ranger. If we like you, we take extra care to
bring you back. If, OTOH, we don't think you are worth the effort...
The Ranger
jmcquown
Sorry, I've never seen a dishwasher that had a covered compartment. The
current one has wine racks - something to hold the stems so the glasses
don't break. No covered compartments for the cutlerly or to prevent sponges
from floating ;) I wash sponges in the washing machine, not the dishwasher.
Jill
Christine Dabney
wrote:
>Sorry, I've never seen a dishwasher that had a covered compartment. The
>current one has wine racks - something to hold the stems so the glasses
>don't break. No covered compartments for the cutlerly or to prevent sponges
>from floating ;) I wash sponges in the washing machine, not the dishwasher.
>
>Jill
My dishwasher here at my house in NM has a covered compartment, and in
fact more than one. It's a Kenmore.
Christine
--
http://nightstirrings.blogspot.com
Carmen 1957
| COME VISIT US! |
jmcquown
news:1830a6t5iqe2ppi33...@4ax.com...
Mine is a Kenmore, too. It doesn't have a covered anything. It's also
stainless steel which I dislike. Were I to redecorate the kitchen I
wouldn't choose stainless.
Jill
sf
wrote:
> Mine is a Kenmore, too. It doesn't have a covered anything. It's also
> stainless steel which I dislike. Were I to redecorate the kitchen I
> wouldn't choose stainless.
If you dislike stainless steel that much, ask Sears about a
replacement front. It's not impossible to do. You pop out one panel
and put in another.
FYI, I found out recently that silicone spray is the perfect ss
"polish"... water and fingerprints don't adhere when you use it. I
learned that from the people who maintain the interstate rest stops at
the Bonneville Salt Flats. I haven't put theory into practice yet
although that's what they said they use (showed me a can) and their
rest stops look great.
jmcquown
news:gb70a6ds59kdgjjbd...@4ax.com...
I never said I disliked it so much as to pay to change the front panel.
(There isn't a Sears within 50 miles.) I'm not doing a kitchen remodel, but
if I did I wouldn't choose stainless appliances. I also don't want granite
countertops. Seems like everyone on HGTV wants stainless steel and granite.
Sorry, but that's not for me.
I use Bartenders Friend to clean my stainless Revere cookware :)
Jill
ChattyCathy
>
> We also nuke our sponges. The first time you take it out fresh from
> the MW, you're more careful after that. :)
I'm quite intrigued by this nuke 'em thing. They're well, imitation
sponge and (I assume) are made from some sort of plastic-y stuff - and
I always thought killing bacterial lifeforms needed more time (at
boiling point of water) than would be good for the sponge. In fact, I
thought they would 'melt' before they were sufficiently sanitized.
Guess I was wrong <laugh>
--
Cheers
Chatty Cathy
Ophelia
"ChattyCathy" <cath...@mailinator.com> wrote in message
news:Qj2oo.4855$Sk....@newsfe16.iad...
Well if you are wrong.. then so am I! In fact I assumed they would catch
fire once dry. I am interested in the facts about
this.
blake murphy
> maxine wrote on Sun, 26 Sep 2010 10:00:34 -0700 (PDT):
>
>> On Sep 26, 12:19 pm, ChattyCathy <cathy1...@mailinator.com> wrote:
>>> http://www.recfoodcooking.com/
>>>
>>> I'm going to blame Dimitri and Kalmia for this one ;-)
>
>> Thus far, I'm with the majority, who do have sponges, and use
>> various methods to clean them.
>
>> I use mine regularly to wipe up spills, with bleach to clean
>> the (white) counters, and periodically it goes in the
>> dishwasher when it's been wiping up after raw meat or fish.
>
>> Knock wood, noone has ever gotten sick after eating in my
>> house, so whatever I'm doing must be working.
>
> I'm with the majority in having sponges but I am surprised that so few
> use the covered compartment in the dish washer cutlery basket to clean
> them. I'll have to admit that I don't wash the sponges as often as the
> dishes. Squeezing them out and letting them dry on the edge of the sink
> seems enough.
this is the second time someone referred to a 'covered compartment' in the
silverware tray, but i've never seen one.
your pal,
blake
jack
Might this have something to do with the 'No Foreign Objects in my
Microwave' rule? If that rule can be waived for sponges, I've got a couple
of other interesting objects in need of pasteurizing (couple of seconds
you can't call sterilizing, but pasteurizing can be done in 0.1 second or
so at 212F)
-j
ChattyCathy
> On Mon, 27 Sep 2010 16:59:53 +0200, ChattyCathy wrote:
>
>> The Ranger wrote:
>>
>>
>>> We also nuke our sponges. The first time you take it out fresh from
>>> the MW, you're more careful after that. :)
>>
>> I'm quite intrigued by this nuke 'em thing. They're well, imitation
>> sponge and (I assume) are made from some sort of plastic-y stuff -
>> and I always thought killing bacterial lifeforms needed more time (at
>> boiling point of water) than would be good for the sponge. In fact, I
>> thought they would 'melt' before they were sufficiently sanitized.
>> Guess I was wrong <laugh>
>
> Might this have something to do with the 'No Foreign Objects in my
> Microwave' rule?
Yes
> If that rule can be waived for sponges, I've got a
> couple of other interesting objects in need of pasteurizing (couple of
> seconds you can't call sterilizing, but pasteurizing can be done in
> 0.1 second or so at 212F)
No
--
Cheers
Chatty Cathy
Nancy Young
> this is the second time someone referred to a 'covered compartment'
> in the silverware tray, but i've never seen one.
It's a flap over the silverware part, you can leave it up or put
it down. If you put it down, it has slots for you to put your
forks and spoons. If you're squeamish about dirty dishes,
don't click on this!!
http://tinypic.com/r/14ukx8j/7
nancy
sf
<blakepm...@verizon.net> wrote:
> this is the second time someone referred to a 'covered compartment' in the
> silverware tray, but i've never seen one.
I have, but they were something you'd buy separately to use in the
dishwasher. I've seen them in the "baby department" and they were
meant for bottle nipples, binkies... light stuff like that. There's
no need to lock in a sponge, it doesn't bounce around - especially
after it's water laden.
sf
I see now that it's to help keep flatware pieces separated. I was
thinking in the old fashioned terms of keeping light items in the
basket.
sf
wrote:
> Well if you are wrong.. then so am I! In fact I assumed they would catch
> fire once dry. I am interested in the facts about
> this.
I didn't think that they would melt, but like CC, I thought they'd
need more time in boiling water to be sanitized. In any case, I don't
expect a sponge to be sanitary *ever* so I don't use one to wash my
dishes. I use a dish brush to get the crud off and put them into the
dishwasher after that.
Ophelia
"Nancy Young" <rjyn...@comcast.net> wrote in message
news:Rk3oo.25819$iM3....@newsfe07.iad...
Yes! Just like mine:)
--
--
https://www.shop.helpforheroes.org.uk/
Nancy Young
I have put things in there for that purpose.
nancy
Brooklyn1
Typical household sponges are made of cellulose... they won't last
long exposed to harsh chemicals, most especially caustics like bleach
and dishwasher compounds, and they don't fare well exposed to high
temperatures, ie. boiling, and they don't survive laundry detrergent.
The best way to sanitize a cellulose sponge is to wash it well with
soap and water, rinse, squeeze out excess, and hang outdoors on a
sunny day... UV is one of the best sanitizers... also a great way to
sanitize wooden cutting boards... and so far sunlight is free. There
are also UV wands that can be used to effectively sanitize kitchen
counters... all my well water is UV sanitized, so is the air in my
house. Why do you think solar research is practically at a
standstill... pure politics... could have done away with fossil fuel
50 years ago, yoose really think there are no more like Edison, Bell,
Marconi, Tesla, etal.? The billions BP used to clean an oil spill
would have funded solar research to free us from fossil fuels... pure
science is the most underfunded commodity on the planet... war costs
much more and accomplishes nothing.
ChattyCathy
> On Mon, 27 Sep 2010 16:59:53 +0200, ChattyCathy
> <cath...@mailinator.com> wrote:
>
>>The Ranger wrote:
>>
>>>
>>> We also nuke our sponges. The first time you take it out fresh from
>>> the MW, you're more careful after that. :)
>>
>>I'm quite intrigued by this nuke 'em thing. They're well, imitation
>>sponge and (I assume) are made from some sort of plastic-y stuff - and
>>I always thought killing bacterial lifeforms needed more time (at
>>boiling point of water) than would be good for the sponge. In fact, I
>>thought they would 'melt' before they were sufficiently sanitized.
>>Guess I was wrong <laugh>
>
> Typical household sponges are made of cellulose...
Not the ones I use (that's why I said 'imitation sponge'). I buy these:
http://en.wikipedia.org/wiki/File:Urethane_sponge1.jpg
And there are also 'anti-bacterial' ones available here now <g>
--
Cheers
Chatty Cathy
Cheryl
news:8gb8at...@mid.individual.net...
>
> I never said I disliked it so much as to pay to change the front panel.
> (There isn't a Sears within 50 miles.) I'm not doing a kitchen remodel,
> but if I did I wouldn't choose stainless appliances. I also don't want
> granite countertops. Seems like everyone on HGTV wants stainless steel
> and granite. Sorry, but that's not for me.
And my taste leans toward stainless for everything in the kitchen. I've
never had stainless big appliances, so maybe over time it would be a pain to
keep looking nice, but I don't have that experience yet. Maybe I should
research more. I've been replacing all of my small appliances with SS as
they break down. I had planned to replace my dishwasher and range with SS
in that order. Then the fridge, but that's much newer than the rest of the
appliances so I might have to have an oddball for a while.
notbob
> And my taste leans toward stainless for everything in the kitchen.
Enamel is so much easier to clean and maintain.
nb
jmcquown
news:yf9oo.16814$Ki....@newsfe17.iad...
>
Exactly. I'd rather have enamel appliances. I really don't understand the
entire fascination with stainless steel. It's not stainless at all.
Jill
Catmandy (Sheryl)
> "notbob" <not...@nothome.com> wrote in message
>
> news:yf9oo.16814$Ki....@newsfe17.iad...
>
>
> >> And my taste leans toward stainless for everything in the kitchen.
>
> > Enamel is so much easier to clean and maintain.
>
> > nb
>
> Exactly. I'd rather have enamel appliances. I really don't understand the
> entire fascination with stainless steel. It's not stainless at all.
>
> Jill
in fact, quite the opposite. I find it to look cold and uninviting.
It's industrial, not homey. Don't like it at all. I hate those people
on HGTV! I find myself watching "Property Virgins" frequently... it's
one of those programs I love to hate. Whenever one of those home-
buying couples says "Ut-oh, we'll have to replace those counters with
granite... and those appliances are kind of dated" I want to throw
something at them (until I realize they aren't actually in my living
room and I would have to pay to replace the tv if it broke). I think
I might like granite if I baked a lot of bread and pastry, which I
don't. Again, I find it cold and uninviting. I have a feeling most
people think they want it because they've been told they should want
it, but it's my belief that most of those people on HGTV don't know
any better. If they actually thought about it... they wouldn't like
it. I laugh when I see those gel mats for sale in places like Bed Bath
and Beyond. Linoleum over wood flooring was put into home kitchens
because it's more comfortable to stand on and walk on for hours while
working in a kitchen than the type of industrial tile flooring you
find in restaurant kitchens. If people would stop building "trophy"
kitchens, and build kitchens that are designed to be lived in, rather
than looked at, they wouldn't need gel-mats for the floors.
Give me a 1950's retro kitchen, with metal enameled cabinets (Pink,
turquoise or cherry red!) and matching appliances, trimmed in chrome,
Formica counter tops and a shiny linoleum speckled floor, and I'd be a
very happy camper.
Brooklyn1
wrote:
Stainless has the commercial/institutional look, Allows folks to
convince themslves and present themselves they're professional
cooks... however 90% of the time they eat out or do take out and the
othe r 10% at home they do microwave... kinda like how some folks buy
a baby grand to decorate their parlor although they have a tin ear and
can't play a note.
Giusi
"Cheryl" <jlhs...@hotmail.com> ha scritto nel messaggio
> And my taste leans toward stainless for everything in the kitchen. I've
> never had stainless big appliances, so maybe over time it would be a pain
> to keep looking nice, but I don't have that experience yet.
I do have that experience and find it no burden. You work, things get
dirty, you clean them. It's no harder to clean them in SS and maybe a bit
easier in some cases. People sometimes talk of fingerprints, but a swipe
with anything removes those unless they are dirty. If they are dirty I want
to know theyěre there and clean them.
Not just for SS but for lots of surfaces I use a Villeda cloth that
resembles chamois but is made of microfiber. It cleans most everything.
Glass use a moist one followed by a dry one... no chemicals required. Scrub
the stove with a soapy cloth, wipe, then swipe with the chamois and SS
gleams. Even the inside of the DW is SS.
J. Clarke
says...
You don't want stainless appliances for the same reason that most
surviving DeLoreans have been painted. Large stainless steel surfaces
are perfect showcases for dirt, and your options for cleaning are
limited because just about anything that's at all abrasive will leave
visible marks.
Giusi
"J. Clarke" <jclark...@cox.net> ha scritto nel messaggio
> You don't want stainless appliances for the same reason that most
> surviving DeLoreans have been painted. Large stainless steel surfaces
> are perfect showcases for dirt, and your options for cleaning are
> limited because just about anything that's at all abrasive will leave
> visible marks.
>
I never drive my refrigerator except in the finest weather. It's clean.
biig
"maxine in ri" <wee...@gmail.com> wrote in message
news:12bdc74b-2437-49ed...@c28g2000prj.googlegroups.com...
On Sep 26, 12:19 pm, ChattyCathy <cathy1...@mailinator.com> wrote:
> http://www.recfoodcooking.com/
>
> I'm going to blame Dimitri and Kalmia for this one ;-)
Thus far, I'm with the majority, who do have sponges, and use various
methods to clean them.
I use mine regularly to wipe up spills, with bleach to clean the
(white) counters, and periodically it goes in the dishwasher when it's
been wiping up after raw meat or fish.
Knock wood, noone has ever gotten sick after eating in my house, so
whatever I'm doing must be working.
maxine in ri
I only use mine to wash the dishes. I buy them at the dollar store in
pkgs of four. They have a woven/crocheted covering and I toss them after
they start to wear. I rinse them out in the dish water after each
use.....Sharon in Canada
Wayne Boatwright
> In article <8gdja8...@mid.individual.net>, deco...@gmail.com
> says...
>>
>> "Cheryl" <jlhs...@hotmail.com> ha scritto nel messaggio
>> > And my taste leans toward stainless for everything in the
>> > kitchen. I'v e never had stainless big appliances, so maybe
>> > over time it would be a pa in to keep looking nice, but I
>> > don't have that experience yet.
>>
>> I do have that experience and find it no burden. You work,
>> things get dirty, you clean them.
>
> Ditto. I have SS cooker worktops splash-backs and sinks; and
> it's
> always been my material of choice for many smaller tools and
> kitchen kit. Some still in daily use since I acquired it last
> time it was fashionable, back in the 1960's.
>
>
> It's no harder to clean them in SS and maybe a bit
>> easier in some cases. People sometimes talk of fingerprints, but
>> a swipe
>
>> with anything removes those unless they are dirty. If they are
>> dirty I w ant to know theyěre there and clean them.
>>
>> Not just for SS but for lots of surfaces I use a Villeda cloth
>> that resembles chamois but is made of microfiber. It cleans most
>> everything.
>
>
> Ditto what Giusi said. IME SS is perhaps the easiest surface
> to
> clean and keep looking good with a simple wipe over with
> microfibre after use; I love it.
>
> Janet
>
It could be an endless debates about stainless steel vs. other
surfaces. Durability, easy of maintenance, aesthetics, and personal
tastes are all factors.
A prevous house we owned came with all stainless steel appliances and
sink. I had never given it much thought previously, but soon found
that I didn't like it, both for maintenance and aesthetics. Since
the ovens and cooktop were built in, I wasan't about to embark on a
kitchen overhaul, so was happy to leave that house behind.
I currently have all black appliances and black porcelain enamelled
cast iron sink. I couldn't be happier.
Different strokes. :-)
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Ophelia
"Giusi" <deco...@gmail.com> wrote in message
news:8gdja8...@mid.individual.net...
>
> "Cheryl" <jlhs...@hotmail.com> ha scritto nel messaggio
>> And my taste leans toward stainless for everything in the kitchen. I've
>> never had stainless big appliances, so maybe over time it would be a pain
>> to keep looking nice, but I don't have that experience yet.
>
> I do have that experience and find it no burden. You work, things get
> dirty, you clean them. It's no harder to clean them in SS and maybe a bit
> easier in some cases. People sometimes talk of fingerprints, but a swipe
> with anything removes those unless they are dirty. If they are dirty I
> want to know theyìre there and clean them.
>
> Not just for SS but for lots of surfaces I use a Villeda cloth that
> resembles chamois but is made of microfiber. It cleans most everything.
> Glass use a moist one followed by a dry one... no chemicals required.
> Scrub the stove with a soapy cloth, wipe, then swipe with the chamois and
> SS gleams. Even the inside of the DW is SS.
Same here! I could have written that myself!
--
--
https://www.shop.helpforheroes.org.uk/
Giusi
"Ophelia" <Oph...@Elsinore.me.uk> ha scritto nel messaggio
>> >> SS gleams. Even the inside of the DW is SS.
>
> Same here! I could have written that myself!
Must be the "Olde World" knowledge, yes?
Ophelia
sf
wrote:
> Not just for SS but for lots of surfaces I use a Villeda cloth that
> resembles chamois but is made of microfiber. It cleans most everything.
> Glass use a moist one followed by a dry one... no chemicals required. Scrub
> the stove with a soapy cloth, wipe, then swipe with the chamois and SS
> gleams. Even the inside of the DW is SS.
I like stainless steel too. It goes with everything and never goes
out of style the way colors do.
sf
wrote:
>
No bugs on your windshield? Lucky you! They're a real PITA. ;)
sf
> In article <MPG.270b8da88...@hamster.jcbsbsdomain.local>,
> jclark...@cox.net says...
>
> Large stainless steel surfaces
> > are perfect showcases for dirt,
>
> Undoubtedly, just like shirt collars, and finger nails.
> Basic hygeine gets rid of the dirt.
>
> and your options for cleaning are
> > limited because just about anything that's at all abrasive will leave
> > visible marks.
>
> No abrasive required; a simple daily wipe with a damp microfibre cloth
> does the job.
>
Most people don't clean as they go, so they have big, congealed messes
to clean up after they finish cooking. I can't stand grease
splatters, for instance, so I take care of them up as I cook and
general clean up is minimal when I'm finished. As far as abrasives
go, we had ss in my childhood kitchen and I think my mother did use
abrasives on every surface... I think the abrasives put a nice patina
on ss. People seem to want everything to look like it just came out
of the box these days and are afraid of scratches, when in fact enough
scratches will improve the appearance of the object.
J. Clarke
blake murphy
> blake murphy wrote:
>
>> this is the second time someone referred to a 'covered compartment'
>> in the silverware tray, but i've never seen one.
>
> It's a flap over the silverware part, you can leave it up or put
> it down. If you put it down, it has slots for you to put your
> forks and spoons. If you're squeamish about dirty dishes,
> don't click on this!!
>
> http://tinypic.com/r/14ukx8j/7
>
> nancy
ah, o.k. the only dishwashers i've had had a basket-type thing.
your pal,
blake
Giusi
"sf" <s...@geemail.com> ha scritto nel messaggio
> Most people don't clean as they go, so they have big, congealed messes> to
> clean up after they finish cooking. I can't stand grease
> splatters, for instance, so I take care of them up as I cook and> general
> clean up is minimal when I'm finished.
I have no idea how I compare to others in terms of messiness or cleanliness.
A lot is dictated by the kitchen in which you work. Mine is compact with
one sink, so I can't stack dirty dishes in it. I try to have DW empty so I
can rinse and fill, but I certainly don't stop cooking to clean fat spatters
off.
> As far as abrasives> go, we had ss in my childhood kitchen and I think my
> mother did use
> abrasives on every surface... I think the abrasives put a nice patina
> on ss. People seem to want everything to look like it just came out
> of the box these days and are afraid of scratches, when in fact enough
> scratches will improve the appearance of the object.
When I designed that was my mantra "you are patinating!" "Do you want to be
the only thing in your kitchen that is aging?" OTH, I don't use many
abrasives because they are usually chemical bound. Occasionally for a
stained pot bottom. Otherwise it's those scrubby things and dish detergent
only. Copper is cleaned with lemon halves and salt. Microfiber cloths do
fine polishing. Being allergic to a lot of thing takes you right back to
basics.
Ophelia
"Giusi" <deco...@gmail.com> wrote in message
news:8gg3cd...@mid.individual.net...
> When I designed that was my mantra "you are patinating!" "Do you want to
> be the only thing in your kitchen that is aging?" OTH, I don't use many
> abrasives because they are usually chemical bound. Occasionally for a
> stained pot bottom. Otherwise it's those scrubby things and dish
> detergent only. Copper is cleaned with lemon halves and salt. Microfiber
> cloths do fine polishing. Being allergic to a lot of thing takes you
> right back to basics.
Microfibre cloths have been a saviour for me! I have chronic asthma and
used to have to wear a mask when cleaning with sprays and chemicals.
Brooklyn1
When someone actually knows how to cook there is no reason whatsoever
for any clean-up left from prep and cooking when the meal is served...
even with a roasting pan/fry pan it's cleaned and put away while the
roast rests, and I don't use non-stick, not even for eggs. And the
more compact the kitchen the more one needs to cook organized, to plan
ahead and with no wasted motion.
Last night I already prepped everything for my beef barley 'shoom
soup; 2lbs of carrots peeled and neatly diced, an entire bunch of
celery neatly sliced, 3 1/2 lb hunk of chuck well trimmed and neatly
diced (didn't look sufficient so quickly defrosted and added 2 lbs
more from my freezer). All is in covered bowls in my fridge, pot is
on the stove, even got a gallon of water from my RO in the fridge so
it can replenish over night, got all my seasonings out on the counter,
even cleaned the loose paper skin from five onions that are waiting to
fine dice last minute... I never cut into onions in advance, they get
woofy quickly. I still need to harvest the parsley, was raining too
hard yesterday but now the sun is shining. I'll begin browning the
diced meat shortly, in a 16 qt heavy SS pot, a fairly tall pot so
there'll be no spatter on my stove. Got 2 lbs of barley out too. I'll
use dehy 'shrooms and a couple of canned for good measure, dehy red n'
green diced bell pepper too. Should be a very relaxing day.
Anyone who takes cruises on those behemoth floating hotels really
ought to ask to tour the galley (including storage facilities -
reefers, freezers, dry goods holds), all the prep you see will be for
the next meals... and everything will be cleaner than brand new at all
times... for anyone who cooks the tour will be the most interesting
part of the cruise. There is NEVER a reason ones kitchen shouldn't be
absolutely spotless at all times, especially during cooking. I defy
anyone to inspect my kitchen (and entire abode) unannounced and find
anything less than white glove military shipshape clean... and that BS
about cat schmutz is just that, BS!
Stu
>Anyone who takes cruises on those behemoth floating hotels really
>ought to ask to tour the galley (including storage facilities -
>reefers, freezers, dry goods holds), all the prep you see will be for
>the next meals... and everything will be cleaner than brand new at all
>times... for anyone who cooks the tour will be the most interesting
>part of the cruise.
The kitchens/galley are indeed clean and huge, there were five of us
in our party, three were chefs, and it was about a 20 minute tour.
Everything in it's place, cold storage clean and neat. Because we took
the tour in the evening all the prep had been done, and the
maintenance staff were repairing anything that needed it.
It was interesting that they had a huge wall display as to what each
dish plated was to look like, I'm guessing it was because a great deal
of their staff were from different countries. I took a picture of it,
I'll post if I can find.
Brooklyn1
Did they have ordinary cook pots or koppers (steam jacketed kettles)?
Stu
Here's the plate wall in the galley
http://foodforu.ca/pictures/galleywall.jpg
Here's three pics of the galley
http://foodforu.ca/pictures/galley1.jpg
Brooklyn1
Nice pictures. Thank you.
projectile vomit chick
> I soak mine in bleach water...
This reminds me of Kurt Vonnegut's "Timequake".....
I FRY MINE IN BUTTER!!!!
Brooklyn1
>Carmen_1...@webtv.net wrote:
>>
>> I soak mine in bleach water...
>
>This reminds me of Kurt Vonnegut's "Timequake".....
>
>I FRY MINE IN BUTTER!!!!
I soak mine in spermacide! hehe
Brooklyn1
>In article <0cj7a694vmq1b72bn...@4ax.com>, s...@foodforu.ca
>says...
>
>> Here's the plate wall in the galley
>> http://foodforu.ca/pictures/galleywall.jpg
>
> Reminds me of a mass-catering kitchen I worked in long ago. Three
>shifts a day; on each shift we plated up 3000 identical meals; each
>plater positioned just one food item of exactly the right portion size
>in exactly the right spot on the plate; no variations allowed.
Most chain restaurants place photos of their food presentations on the
menu... I wish all eateries did that, especially the pricey ones.
Stu
Considering who you replied to it should be vermacide
Stu
From what I was told, they made 12,000 plated meals daily, and the
snacks like rubens, pizza, hot dogs, fries, etc. was astronomical.