Author Topic: The Grumble Thread - No energy for a full on rant. (Read 1627333 times)

T42 · « **Reply #8825 on:** 10 May, 2017, 01:45:32 pm »

While I stabbed myself in the gum with a pointed chip at lunchtime.

Tim Hall · « **Reply #8826 on:** 10 May, 2017, 02:38:11 pm »

Quote from: T42 on 10 May, 2017, 01:45:32 pm

While I stabbed myself in the gum with a pointed chip at lunchtime.

And then the murders began.

mattc · « **Reply #8827 on:** 10 May, 2017, 02:49:01 pm »

"
Dear Matt,
You have been invited to complete an online personality questionnaire called The Quest Profiler® which takes approximately 25 minutes to complete. Please note that this behavioural questionnaire is not a test and is based on your preferences within the work place.
...
"
Oh, spiffing!

hellymedic · « **Reply #8828 on:** 12 May, 2017, 06:46:38 pm »

Dear partner,

please do not grumble if your strawberries taste a little fishy later tonight.

I bought the RED cutting board just for use with fruit, so these would not taste of onion and garlic.

Now you have used it to cut up the smoked mackerel we ate for lunch. The board is made of soft plastic which dissolves slightly as it mixes with fish oils, which are impossible to remove fully.

IDIOT!

GRRRRRR!

mcshroom · « **Reply #8829 on:** 12 May, 2017, 06:53:04 pm »

Isn't red for raw meat?

hellymedic · « **Reply #8830 on:** 12 May, 2017, 06:59:43 pm »

My RED is fruit-shaped.

We don't cut raw meat anyway. (I CAN'T and meat is either purchased pre-cut or roasted whole.)

Kim · « **Reply #8831 on:** 12 May, 2017, 07:48:37 pm »

Barakta bought a nice set of 4 ergonomically excellent (grippy underside, fit in the sink properly) chopping boards a while ago. The RED one is the right colour, but the others aren't. We operate an informal system of RED for meat, GREEN for veg, YELLOW for baked goods and BLUE as a control chopping board that shows how worn the others are getting.

At least none of the colours are ambiguous, so I don't have to remember to call the blue one purple or the yellow one green if I want people to know which one I mean.

hellymedic · « **Reply #8832 on:** 12 May, 2017, 07:59:07 pm »

I like my fruit untainted.

I don't think I'm a fusspot; garlic strawberries are not my Thing.

Cudzoziemiec · « **Reply #8833 on:** 12 May, 2017, 08:05:32 pm »

Kim, what colour do you use for fruit? If you ever chop fruit. ISTR that in the official HSE colour scheme, fruit is not paired with veg, as would seem logical to me. (In fact, doesn't fruit have a board to itself and veg go with bread? Hmm, no, dairy goes with bread, for some reason. Perhaps fruit and veg have a board each?)

Kim · « **Reply #8834 on:** 12 May, 2017, 08:13:51 pm »

I eschew fruit unless processed beyond all recognition, and barakta's not a massive fruit eater so it's not really a problem. On the odd occasion barakta has a kiwi or something that isn't pre-chopped, that tends to get cut up on a plate as she nibbles it. There's an embargo on banananas anyway, because the smell makes me retch.

IIRC fruit and veg officially get different boards. Makes sense from the perspective of not contaminating washed ready-to-eat fruit with things that are covered in soil.

Cudzoziemiec · « **Reply #8835 on:** 12 May, 2017, 08:41:08 pm »

You're right.

Quote

The recommended guidelines from the Food Standards Agency suggest that you should use each colour of chopping board with the following food groups:

Red - Raw Meat
Blue - Raw Fish
Yellow - Cooked Meat
Brown - Vegetables
Green - Salads & Fruit
White - Bakery & Dairy

http://ajstuart.co.uk/shop/category/0163/colour-coded-chopping-boards

What's the betting other countries (I'm looking at USA and France) use the same colours in different, incompatible ways?

Cudzoziemiec · « **Reply #8836 on:** 12 May, 2017, 08:45:26 pm »

Quote from: Kim on 12 May, 2017, 08:13:51 pm

On the odd occasion barakta has a kiwi or something that isn't pre-chopped,...

Kiwis do it differently!

Quote

Use separate chopping boards for raw and cooked meat, fish, vegetables and bread. Colour-coded boards make it easier to remember which ones to use for each type of food. White is still the best colour for visually spotting food debris and it is possible to get white plastic chopping boards that are colour-coded on the edge.

Photo showing chopping board being washed

All chopping boards should be cleaned after use with a brush in hot soapy water, then rinsed and dried

Photo showing yellow chopping board with raw chicken

Use yellow boards for raw chicken (to keep it separate from other meat)

Photo showing red chopping board with raw red meat

Use red boards for raw meat

Photo showing white chopping board with bread and dairy products

Use white boards for bread and dairy products

http://www.foodsafety.govt.nz/elibrary/food-focus-november-2008-11/page-04.htm

No fruit vs veg apartheid for them!

hellymedic · « **Reply #8837 on:** 12 May, 2017, 08:51:30 pm »

SAFE is not the issue; onion-flavoured pineapple is!

We eat LOTS of fresh fruit.

Cudzoziemiec · « **Reply #8838 on:** 12 May, 2017, 08:52:55 pm »

My opinion of pineapple is that it would mostly be improved by tasting of onion.

I'd hate to have pineapple-flavoured onion though!

Kim · « **Reply #8839 on:** 12 May, 2017, 08:56:59 pm »

Avoiding cross-contamination is always a good thing, and corralling strong tastes and simplifying the washing-up are as good a reason as safety (which is mostly a commercial kitchen thing, anyway).

A big red fruit-shaped chopping board is about as unsubtle as it gets, thobut. Not sure what else you can do, really.

hellymedic · « **Reply #8840 on:** 12 May, 2017, 09:50:19 pm »

Quote from: Cudzoziemiec on 12 May, 2017, 08:52:55 pm

My opinion of pineapple is that it would mostly be improved by tasting of onion. I'd hate to have pineapple-flavoured onion though!

No Hawaiian pizza then?

Ashaman42 · « **Reply #8841 on:** 12 May, 2017, 11:01:37 pm »

We have two white chopping boards, one small and one big. Both get used for everything.

Should probably do something about that. I've been intending a new set of boards simply for how scratched the current ones are anyway.

Ho hum, we do keep veg and raw meat boards separate in use even if which is which varies depending on quantities at least.

tiermat · « **Reply #8842 on:** 13 May, 2017, 08:03:29 am »

I am supposed to be helping on a prep ride today, for TLD's school.

I woke full of cold, so there is no way I can do it. Normally I wouldn't be bothered, but it means TLD will have to do the 35 miles without me

mrcharly-YHT · « **Reply #8843 on:** 13 May, 2017, 08:57:58 am »

We only have wooden chopping boards. Hygiene rules in the house are that are you wash the board after use.

Certain people have the habit of chopping up onion or garlic and not washing the board afterwards. This really annoys me as I usually discover this *after* I've used the board to cut up fruit. The taint lingers long after the smell.

Pickled Onion · « **Reply #8844 on:** 13 May, 2017, 05:49:28 pm »

There's no room in the mug cupboard for my new mugs, there are too many teapots.

Feanor · « **Reply #8845 on:** 13 May, 2017, 07:40:52 pm »

Quote from: tiermat on 13 May, 2017, 08:03:29 am

I am supposed to be helping on a prep ride today, for TLD's school.

I woke full of cold, so there is no way I can do it. Normally I wouldn't be bothered, but it means TLD will have to do the 35 miles without me

As mentioned elsewhere, I have taken medical advice that a wee snifter of Macallan may assist with the symptoms, if not the cause

Torslanda · « **Reply #8846 on:** 13 May, 2017, 08:12:19 pm »

My youngest is so 'generous' with germs I now have his chest infection with full on closed up sinuses and hacking cough.

Tonight I shall be mostly self medicating with Sinutab and Jagermeister. If I die, I die . . .

ElyDave · « **Reply #8847 on:** 13 May, 2017, 08:54:59 pm »

Quote from: Feanor on 13 May, 2017, 07:40:52 pm

Quote from: tiermat on 13 May, 2017, 08:03:29 am
I am supposed to be helping on a prep ride today, for TLD's school.

I woke full of cold, so there is no way I can do it. Normally I wouldn't be bothered, but it means TLD will have to do the 35 miles without me

As mentioned elsewhere, I have taken medical advice that a wee snifter of Macallan may assist with the symptoms, if not the cause

Laphroaig has similar medicinal properties with the added value of TCP thrown in, or at least that's my excuse

ElyDave · « **Reply #8848 on:** 13 May, 2017, 08:56:49 pm »

The Eurovsion song contest.

In particular Portugal FFS

even a martini and a glass of rose can't dull that pain

ElyDave · « **Reply #8849 on:** 13 May, 2017, 09:04:15 pm »

It gets worse - Croatia [reaches for strong drink]