Comments on: Tamarind Wood Chopping Boards

By: kitchen equipment

kitchen equipment — Mon, 23 Aug 2010 09:19:44 +0000

I came across the plastic vs wooden chopping board debate earlier last week and I still wasn’t sure which side to be on. Obviously, the built-in beauty of the wooden boards makes them instantly appealing… But then again plastic boards require such little attention. Given the lengths some of you guys here have gone to to maintain your boards… I’m beginning to think it might be worth getting a wooden one for show, only to pull out a plastic number when no-one is looking!

Thanks for sharing this though. It’s nice to see that cooking and travelling go so well together.

John.

By: Mamasita06

Mamasita06 — Sat, 07 Aug 2010 21:24:04 +0000

Was reading your extensive information and comments on Chorizo Bilbao Marca el Rey and tried to access all websites mentioned there and all PALPAK! The only one who carries this is: mytenda.com. 1 green can of 4 lbs is $30.00 plus shipping charges of around $15.00. Hope this helps those who need to buy this delicious chorizo!

By: Mamasita06

Mamasita06 — Sat, 07 Aug 2010 21:19:49 +0000

Great program! Very entertaining, informative and funny! Great recipes and tips. WOW! More power to you.

By: franz

franz — Wed, 30 Jun 2010 05:03:47 +0000

holy crap! i want one of those! i want a biiiiiiiiiiiiiiiiiiiiiiiiig and square one.

as a soon to be chef that will be indespensible in the kitchen!

By: andi

andi — Tue, 29 Jun 2010 05:03:22 +0000

thanks for the great info on these boards! (and from the comments, all the fantastic input regarding sanitizing them :)

de-lurking just to say that i’ve seen such hefty boards for sale at the Pasig palengke. unfortunately i didn’t ask how much they cost.

By: Clarissa

Clarissa — Sun, 27 Jun 2010 23:45:04 +0000

I was looking for a great birthday gift to myself a couple of weeks ago and decided on a narra chopping board. i looked it up and it’s also a great wood to use, though a bit extravagant compared to the sampaloc. the furniture place where i ordered it (yes, they make sala sets and i was asking for a chopping board) can easily customize it to my liking, 15x10x2 inches. the owner though was incredulous with my request. i guess it’s not everyday somebody requests for that!

i have no idea how great it will be though since i’m just about to get it this wednesday :) but a thorough research on using wood chopping boards has me prepared with my mineral oil already :D

By: quiapo

quiapo — Sun, 27 Jun 2010 00:08:56 +0000

I think that there has been research showing that wood chopping boards actually carry less bacteria than synthetics. Regarding the “palopalo”, in Korea there are people who used a similar device for ironing clothes, in their youth.

By: Roberto Vicencio

Roberto Vicencio — Sat, 26 Jun 2010 22:50:50 +0000

How is the proper cleaning of this type of chopping boards done. With the teflon and hard wood I know I can use soap and bleach with impunity. But my fear is that of bits of meat or fish would be wedged within the cracks and crevices as you do your chopping. Like teflon, do the chopping surface “heal up”?

Oooops. Question was partially answered by Netoy.

By: Chibu

Chibu — Sat, 26 Jun 2010 17:51:58 +0000

I’ll soon be returning to the homeland for good. Where in the Metro Manila area can I buy tamarind wood chopping boards?

By: netoy

netoy — Fri, 25 Jun 2010 22:59:17 +0000

If you are using bleach as a disinfectant, please remember to use this ratio: 1 part bleach to 10 parts warm H20. Make sure that you wash your equipment first with soap and water to remove any debris, rinse then soak in the bleach solution for at least 10 minutes and then air-dry.