Texarkana, TX 59° View Live Radar Fri H 54° L 41° Sat H 58° L 38° Sun H 60° L 40° Weather Sponsored By:

A surface look at cutting boards

A surface look at cutting boards

December 5th, 2018 by Heloise - Advice in Features

Dear Heloise: Could you tell me the advantages and disadvantages of different kinds of cutting board surfaces? Thanks!—Joe S., via email

Hi, Joe! Happy to! The U.S. Department of Agriculture (usda.gov) has good information on food safety and cutting boards. Both wood and plastic boards are OK, but keep one for raw meat, including beef, poultry and seafood and another for veggies and bread. This will help prevent cross-contamination.

To keep clean, wash with hot, soapy water and sanitize with 1 tablespoon of bleach per gallon of water. Immerse the board in the bleach water for 10 minutes.

When the board develops grooves from cutting, replace it.—Heloise

 

EASY SEE

Dear Heloise: I enjoy your handy hints. I take a marker pen and put the date on condiments and other dry goods when I open each product. This way, I know when to toss them if I've held on to them too long, especially items in the fridge.—Colleen in Hemet, Calif.

 

LETTER OF LAUGHTER

Hi, Heloise: I was at lunch with my girlfriend, and she was bemoaning that she had to go home and clean house. I said: "Why clean it? It will just get dirty again!"—Lorraine L. in Louisiana

Ha! Actually, similar to one of my mother's tenets: Don't stress too much about housework. It will always be there!—Heloise

 

COLD AND LOUD

Dear Heloise: The wife and I enjoy your column. My question is, why do restaurants have the thermostats set so low that it is COLD in there. While we are at it, the music volume is so high, you can hardly hear each other.

We are talking about quality restaurants, not fast-food places.—Joe D., Chatsworth, Calif.

 

CRACKER CULTURE

Dear Heloise: Oyster crackers should be put in a zippered bag! They fall all over the pantry floor in those thin plastic bags that are now used, and they stay fresher in my zippered bag.—Ruth E., Valparaiso, Ind.

 

STAIN CESSATION

Dear Readers: Do you know the three golden rules of stain cessation? They are soon, slow and several: get to the stain as soon as possible, work at it slowly, and you may need several applications. The longer it sits, the harder it is to get out. Some stains are more stubborn than others.

I've compiled my best hints for stain removal, using products you probably have in your home already, in my eight-page Heloise's Handy Stain Guide for Clothing. Would you like to receive one? It's easy! Go to Heloise.com to order, or send a long, stamped (71 cents), self-addressed envelope, along with $5, to: Heloise/Stain Guide, P.O. Box 795001, San Antonio, TX 78279-5001. When using a spray-type laundry stain remover, turn the stained item inside out and spray the stain from the "wrong" side.—Heloise

 

CLOGGED COFFEE MAKER

Dear Heloise: How do I unclog a coffee maker after it has hard-water deposits inside?—Ellen Y., Carol City, Fla.

Ellen, fill the water reservoir with white vinegar and run a cycle just as you would if making coffee. Repeat if necessary. Be sure to run a few cycles with plain water before making a pot of coffee.—Heloise

 

King Features Syndicate Inc.

Getting Started/Comments Policy

Getting started

  1. 1. If you frequently comment on news websites then you may already have a Disqus account. If so, click the "Login" button at the top right of the comment widget and choose whether you'd rather log in with Facebook, Twitter, Google, or a Disqus account.
  2. 2. If you've forgotten your password, Disqus will email you a link that will allow you to create a new one. Easy!
  3. 3. If you're not a member yet, Disqus will go ahead and register you. It's seamless and takes about 10 seconds.
  4. 4. To register, either go through the login process or just click in the box that says "join the discussion," type your comment, and either choose a social media platform to log you in or create a Disqus account with your email address.
  5. 5. If you use Twitter, Facebook or Google to log in, you will need to stay logged into that platform in order to comment. If you create a Disqus account instead, you'll need to remember your Disqus password. Either way, you can change your display name if you'd rather not show off your real name.
  6. 6. Don't be a huge jerk or do anything illegal, and you'll be fine.

Texarkana Gazette Comments Policy

The Texarkana Gazette web sites include interactive areas in which users can express opinions and share ideas and information. We cannot and do not monitor all of the material submitted to the website. Additionally, we do not control, and are not responsible for, content submitted by users. By using the web sites, you may be exposed to content that you may find offensive, indecent, inaccurate, misleading, or otherwise objectionable. You agree that you must evaluate, and bear all risks associated with, the use of the Gazette web sites and any content on the Gazette web sites, including, but not limited to, whether you should rely on such content. Notwithstanding the foregoing, you acknowledge that we shall have the right (but not the obligation) to review any content that you have submitted to the Gazette, and to reject, delete, disable, or remove any content that we determine, in our sole discretion, (a) does not comply with the terms and conditions of this agreement; (b) might violate any law, infringe upon the rights of third parties, or subject us to liability for any reason; or (c) might adversely affect our public image, reputation or goodwill. Moreover, we reserve the right to reject, delete, disable, or remove any content at any time, for the reasons set forth above, for any other reason, or for no reason. If you believe that any content on any of the Gazette web sites infringes upon any copyrights that you own, please contact us pursuant to the procedures outlined in the Digital Millennium Copyright Act (Title 17 U.S.C. § 512) at the following address:

Copyright Agent
The Texarkana Gazette
15 Pine Street
Texarkana, TX 75501
Phone: 903-794-3311
Email: webeditor@texarkanagazette.com