Subj : Cuttin Boards was: T.O.H. Daily Recipe -
To   : Ruth Haffly
From : Dave Drum
Date : Thu Dec 21 2023 07:06:35

-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> Our older daughter has a Bosch, stainless steel and quieter'n a
 RH> whisper. Her family room is right off an open kitchen and you can't
 RH> even hear the dishwasher--oly way you know it is running is to see a
 RH> spot of light on the floor in front of it.

 SD> The good thing about this portable dishwasher I want is my dad can
 SD> make a butcher block for me and put that on the dishwasher for me.  A
 SD> little more usable space.

 RH> Always a help. I have a couple of wooden boards (one that I got from my
 RH> grandmother's estate in 1974) and an assortment of plastic ones. I
 RH> prefer the latter for meats as I can put them in the dishwasher & know
 RH> they're clean and sanitised. I keep a couple of boards just for meat.

Some woods are natural bacterriacides. But I always wipe my wooden boards
down with white vinegar or hydrogen pewroxide after a good hot mwater
rinse. I've got some plastic boards - but they're just so tacky and have
\a cheezy feel to them. I much prefer the maple boards I use.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cutting Board Salsa
 Categories: Salsa, Chilies, Vegetables, Herbs
      Yield: 2 Cups
 
     21 lg Cloves garlic
      2    Jalapeno or serrano chilies
    1/2 c  Chopped fresh parsley;
           - packed lightly
      3 tb Chopped fresh mint
      1 lb Garden fresh tomatoes
    1/4 ts Salt; to taste
           Juice of one lemon
 
  You will need a large cutting board.
  
  On a large cutting board, chop the garlic and then the
  chilies. Add the parsely and mint and continue to chop.
  Slice and then chop the tomatoes, adding them to the
  pile of other ingredients.
  
  Mix as you chop by turning the salsa with the flat of
  your knife or cleaver.
  
  Mix in the salt. When all the ingredients are well-
  chopped, put the salsa into a small attractive bowl and
  blend in the lemon juice. The salsa will be quite runny,
  ideal for being sopped up with flatbreads.
  
  Yield: approximately 2 cups
  
  NOTES : Our household name for this fresh Kurdish sauce
  is "cutting board salsa" because all the ingredients can
  be conveniently chopped together into one large pile on
  a cutting board.
  
  Chopping the ingredients together is an excellent way to
  blend and to distribute the different tastes and flavors.
  Serve as a dipping sauce for bread or a side with grilled
  kebabs.
  
  The quantity of chilies used in the recipe produces a
  salsa that is somewhat hot when eaten all by itself -
  adjust according to your own taste.
  
  Recipe By : Bakers' Dozen (Alford & Duguid) Show #BD1A28
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Take pride in your pain. You are stronger than those who have none.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.