Comments on: Sampalok Tadtaran / Tamarind Chopping Board

By: Marketman

Marketman — Sat, 11 Feb 2006 05:39:01 +0000

santos, GREAT comments, thanks for the link… Other readers will surely appreciate it as well!

By: santos.

santos. — Sat, 11 Feb 2006 04:33:01 +0000

oh oops, i forgot to mention that perhaps olive oil isn't the best to season a board, you'll want to use something that won't go rancid like food-grade mineral oil (sorry to be so self-serving, but i have a post on how to oil one of those salcedo boards....)

By: santos.

santos. — Sat, 11 Feb 2006 04:27:52 +0000

i think i bought the brother of your sister’s board from the same vendor–gorgeous, hard to resist something that size with that grain. the first thing i did when i got home was oil it down. i’ve only had it two weeks so i can’t say if there’s a problem, but so far, none. and the smaller boards i bought in october are still doing well; there was a little cracking in the beginning, but i think that was due to the airplane journey–all that depressurization and altitude is bad, bad, bad. now i oil the boards up before i take them on the plane if i’m particularly worried.

By: Chris

Chris — Fri, 10 Feb 2006 19:10:16 +0000

I’ve observed that too. Perhaps the thickness makes it a lot more rigid. I’ve also found that the downside is, if it’s not properly dried, instead of flexing (i.e. warping), it has a tendency to crack. I had a four inch thick laminated bamboo board from thailand that split right in the middle. In frustration, I told one of my cooks to throw it into the pugon! Never saw it again, so maybe he took me seriously and recycled it into firewood. Heheh.

By: ces

ces — Fri, 10 Feb 2006 19:04:47 +0000

me too! been dreaming about that global thingie! *sigh* next on my list…i’ll head first to divi for that tamarind block!