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Individual wood serving boards

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Showing 51-75 of 75 posts in this discussion
In reply to an earlier post on 30 Apr 2012, 12:10:16 BST
Well don't bother inviting me to your dinner parties again!

In reply to an earlier post on 30 Apr 2012, 12:11:12 BST
Oh don't worry, you wont be!

Posted on 9 May 2012, 21:34:51 BST
Lazy Kipper says:
Idle curiosity - I have just found this thread - were your boards custom made by the gentleman Mr A Bailey recommended? I am sure that amongst the minority of snide comments there are people who are genuinely helpful, and it would be nice to think that you were able to get sorted thanks to one of them.

In reply to an earlier post on 1 Nov 2012, 02:45:04 GMT
Last edited by the author on 1 Nov 2012, 02:48:05 GMT
Just found some for myself on Amazon... they are Olive Wood, Starter Plates (I'll be using for deserts and putting little individual cream jugs on the boards too).... expensive but can buy as 4 or even 1... here's the link...

Amazon also have some SLATE boards too!

Posted on 6 Jan 2013, 14:51:01 GMT
[Deleted by the author on 6 Jan 2013, 14:52:09 GMT]

Posted on 6 Jan 2013, 14:52:21 GMT
[Deleted by the author on 6 Jan 2013, 14:52:49 GMT]

Posted on 6 Jan 2013, 14:53:41 GMT
hi there, have you looked at the website www.makemesomethingspecial.co.uk I came across it when I was looking for unique christmas presents, and it's amazing. They sell the most beautiful handmade gifts and at a reasonable price. I bought some serving boards as I too wanted that same look and feel when I serve my guests at home. I also had commissioned a lovely gift for my husband. It was amazing, better than I could have hoped for! I would really recommend taking a look.....it's January, you never know they may do you a special deal like they did for me as I bought a few items.

Posted on 6 Jan 2013, 17:53:20 GMT
Someone on page one of this thread claimed that being served a steak sandwich on a board "made it taste much better." What? How? Did you lick the juices off the board? Or nibble on the board itself? You may have felt better about your meal (don't ask me why) but I doubt that the surface in contact with the bottom of the sandwich changed the flavours at all.

Wooden trenchers have been around since the middle ages. There really is nothing new under the sun.

In reply to an earlier post on 7 Jan 2013, 03:14:28 GMT
wobberoo says:
Do you think you could help me pick a good wood serving board, Orri? The one that served me my supper was extremely curt, so it has been given its cards.

In reply to an earlier post on 7 Jan 2013, 06:57:26 GMT
Last edited by the author on 12 Jan 2013, 21:59:55 GMT
I recommend stealing one from JD Wetherspoons, even if it is surly and rude it won't have cost you anything and could give it as a present or use it as a wall of a rabbit hutch.

In reply to an earlier post on 7 Jan 2013, 09:43:39 GMT

they have antastic boards and will ake you anything you want!
they did me a great deal as I bought several items!

In reply to an earlier post on 7 Jan 2013, 10:02:51 GMT
pixie says:
Thank you for the link Mrs D...always nice to get tips on here. Hope you post again.

In reply to an earlier post on 7 Jan 2013, 10:07:21 GMT
your welcome! I always think its good to tell of good experiences as well as bad!


In reply to an earlier post on 7 Jan 2013, 10:17:41 GMT
pixie says:
Are you into cooking deanna? If so what sort...sweet, savoury? We have a number of cake makers on here, dieters, and book collectors.

Posted on 7 Jan 2013, 10:23:52 GMT
hi pixi, I love to cook....make most of the food we eat myself. I do both sweet and savoury. You?


Posted on 7 Jan 2013, 10:27:26 GMT
pixie says:
Savoury every time Deanna. I do make the odd pud for village do's but savoury cooking and baking for me. To tell the truth I don't have a very sweet tooth and as I am, along with Ori, trying to lose a few pounds it's wasted calories!
I collect cookery books, have done for many years, so have all kinds. At the moment my passion is for Middle Eastern and American. What about you?

Posted on 7 Jan 2013, 10:39:24 GMT
I'm definitely a savoury person and I to make sweet for village do's. I like to make all types of different foods from different countries, but try and make it healthier! I love to bake my own bread, the joy of waking up in the morning and baking bread is a real passion 😊

In reply to an earlier post on 7 Jan 2013, 10:43:16 GMT
pixie says:
Me too! I make my own bread..the supermarket stuff can be dire. Do you like Ellie Kreiger, she makes fab healthy food. What about...

Skinny Meals in Heels She has a number of books and I am a huge fan!

What books do you like at the moment? Lebanese and Moroccan are or can be very healthy.

Posted on 7 Jan 2013, 10:47:21 GMT
I tend to cook from the heart and use my own recipies. But I am trying to follow a more alkaline diet..

Did you find the boards you were looking for?

In reply to an earlier post on 7 Jan 2013, 10:53:33 GMT
pixie says:
I am more of a dish girl!

Copper Bowl Set of 2 Serving Katoris For Indian Food these are more my thang!
I think the person that first posted found all the suggestions helpful.

I love serving the food in the right dishes, or pretty plates, they don't have to match to look good. I bought a nice slate serving platter just before Christmas and then forgot to use it Doh!
Your reply to pixie's post:
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Posted on 7 Jan 2013, 13:31:45 GMT
Bearman says:
This posting is probably a bit late, but I just wanted to recommend Tung Nut oil for looking after your wooden servers/platters/cheese boards. Tung Nut oil is a natural (non mineral) oil, that drys. When the wood starts looking a bit tired, give it a light sanding to remove any stains and then apply a 50:50 mix of Tung Nut oil and white spirits. Leave it for 30 minutes and then wipe off excess. Leave to dry for 24 hours. Repeat this process 2 or 3 more times, each time halving the amount of white spirits. The final application should be pure oil with no white spirits. Leave a good 24 hours or more before use. The result is a tough, heat proof, non-toxic finish. If you want a high shine, you can buff with a natural wax. All our kitchen worksurfaces are oak which we built ourselves and oiled with this method. We first used it 12 years ago. Since then, we have redone the surface (light sanding and re-oiling) just once. It is coming round to the time to re-oil again, but only really needs doing on the draining board (constantly wet) and buy the dishwasher (dishwasher powder eats Tung Nut oil and leaves funny patterns when spilt and no one bothers to clear it up for the whole week that I was away - yes I know what happened, and you are probably reading this.........)

In reply to an earlier post on 7 Jan 2013, 14:34:44 GMT
Henrietta says:
In actual fact there was a fuss about this quite a few years ago when the food Elfin Safety police started flexing their muscles about the "dangerous" use of wooden boards in food prep. A research project was carried out at one of the universities in UK which showed that wood produced enzymes which distroybacteria. Their findings were that if you scrubbed your board immediately afte using they were safe.

Having said that, plates are a lot less hard work.

In reply to an earlier post on 7 Jan 2013, 14:38:33 GMT
pixie says:
They seem to be very fashionable at the moment Henrietta that's for sure..Jamie has had an influence there I feel. He uses them alot in his 15/30 min programmes. Sometimes it looks fab other's it seems inappropriate, bit messy!

Posted on 7 Jan 2013, 17:25:07 GMT
Happy says:
I have to admit, wooden food serving boards don't really appeal. They look pretty but with everybody getting hot under the collar about hygiene ( different chopping boards for different applications) it seems a bit of a backwards step. Perhaps in a restaurant where there is somebody to wash them immediately they are fine, but after a dinner party they are going to get left, as they can't be put in a dish washer or left to soak.

Back to hygiene, I am amazed at the number of people who are almost obsessed with using Dettol antibacterial sprays and wipes, yet use the same dish cloth until it collapses and put wet tea towels to dry rather than change them. I change my tea towels, hand towels, dish cloths, sponges etc everyday. The whole lot goes into a bucket under the sink and once a week they get a bleach wash, result, nice white tea towels and no bugs.

Posted on 9 Jan 2013, 11:12:41 GMT
Bearman says:
Adding to what Henrietta said - the ligin in wood is also a natural antiseptic
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Discussion in:  cooking discussion forum
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Initial post:  16 Oct 2010
Latest post:  9 Jan 2013

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