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restaurants using wooden chopping boards as plates

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Comments

  • #52
    Jawgap
    Closed Accounts Posts: 20,297 ✭✭✭✭Jawgap


    amdublin wrote: »
    Yep maybe it was bread that then had been covered in something that glazed it like a bowl?

    You could do glazed salt dough, but I doubt even that would survive too long in a commercial kitchen. or you could take fake display bread, hollow it out and put a bowl insert into it - then only the bowl element would require washing and sanitising before re-use. The outer 'shell' would just need a wipe down.

    I'd say one advantage of using boards over plates and slates, is that they bounce better when dropped and damage adds character!


  • #53
    amdublin
    Registered Users, Registered Users 2 Posts: 20,653 ✭✭✭✭amdublin


    looksee wrote: »
    I flatly refuse to believe that bread bowls could be used - especially 'over and over'.

    The couple may have thought this was the issue that caused them to be sick. But it's is simply impossible to "reuse" bread as a bowl. I think they need to look elsewhere at other causes of their illness.


  • #54
    cormie
    Registered Users, Registered Users 2 Posts: 20,838 ✭✭✭✭cormie


    Sova Vegan Butcher (highly recommended) use edible plates made from wheat bran. They are really sturdy and don't get soggy during use with regular salsas, sauces etc. Maybe they would over the course of several hours if used with hot watery soup.

    They definitely don't reuse the plates but perhaps some restaurants who use similar plates would?

    11052372_1582783998655207_5824852850601263970_n.jpg?oh=1d159953c05becad40081d39842c006b&oe=564E3AB4


  • #55
    Robsweezie
    Registered Users Posts: 3,434 ✭✭✭Robsweezie


    i read an article about this recently and it was said that wooden the chopping board option looks pretentious. people like what they know and are used to. you can understand the reaction.

    I hate those gourmet burgers with a stick shoved through them.


  • #56
    Teyla Emmagan
    Registered Users, Registered Users 2 Posts: 5,641 ✭✭✭Teyla Emmagan


    You know when you go into a Chinese restaurant and they have a carrot carved into a mini temple, or whatever. Do you reckon if those arrive back into the kitchen unmolested the chef just gives them a rinse and sticks them onto the next plate? I have often had my suspicions. It seems like a lot of carving effort for something that will only be used once.

    As for wooden boards and slates, give me a plate!!! The only novelty serving container I can manage are those wooden boats they give you sushi on. For anything else I want porcelain.


  • #57
    ScottSF
    Registered Users, Registered Users 2 Posts: 380 ✭✭ScottSF


    Jellybaby1 wrote: »
    ... the worst story I heard was a couple I know who were served soup in a scooped out bread loaf, which I believe some restaurants still do. They were sick that night after the meal and they suspected the bread loaf might have been used, over, and over. Ugh!

    They're supposed to eat the bread bowl! :)

    In San Francisco (and I assume many other places) it is common to order clam chowder in a sourdough bread bowl. Yum!

    I truly don't think any restaurant would ever re-use a bread soup bowl. Plus it gets all soggy. Instead of serving bread on the side you get bread as the soup's container. Great idea in my opinion as long as you eat the bowl.


  • #58
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    ScottSF wrote: »
    They're supposed to eat the bread bowl! :)

    In San Francisco (and I assume many other places) it is common to order clam chowder in a sourdough bread bowl. Yum!

    I truly don't think any restaurant would ever re-use a bread soup bowl. Plus it gets all soggy. Instead of serving bread on the side you get bread as the soup's container. Great idea in my opinion as long as you eat the bowl.

    We have a similar recipe in the Cooking Club.


  • #59
    Toto Wolfcastle
    Registered Users, Registered Users 2 Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    Yeah, that's my problem with the whole 'they reused the bread bowl' story. (Obviously apart from the structural integrity issue!) Even if people don't eat loads of the bread, surely everyone gives it a try? There would be a lump taken out of it.

    I'm sure there are places that use wooden boards safely, but following We Want Plates on Twitter has put me right off them. I saw one the other day where a shard of wood had broken off. Why would they think it was a good idea to use a board in that condition?


  • #60
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    Deleted User wrote: »
    You do realise that the bacteria comes from undercooked food. Not the wood.
    Juice can come out of undercooked food and seep into the wood, then seep out again or be mixed into sauces people put on the wood.

    stock-photo-vertical-photo-of-bbq-sauce-with-pork-steak-portion-on-wooden-chopping-board-with-tatar-sauce-one-288701093.jpg

    Its not just undercooked food either, e.g. I know cooked rice is safe to eat right away but if you then leave it out it will be toxic. So if I got a wooden bowl full of rice I would be wary.


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  • #61
    hardCopy
    Registered Users, Registered Users 2 Posts: 5,969 ✭✭✭hardCopy


    ScottSF wrote: »
    They're supposed to eat the bread bowl! :)

    In San Francisco (and I assume many other places) it is common to order clam chowder in a sourdough bread bowl. Yum!

    I truly don't think any restaurant would ever re-use a bread soup bowl. Plus it gets all soggy. Instead of serving bread on the side you get bread as the soup's container. Great idea in my opinion as long as you eat the bowl.

    Of course it couldn't be reused. How many people would actually leave an empty bread bowl to be reused? None. They would all be eaten, at least partially.


  • #62
    Dial Hard
    Registered Users, Registered Users 2 Posts: 13,920 ✭✭✭✭Dial Hard


    rubadub wrote: »
    I know cooked rice is safe to eat right away but if you then leave it out it will be toxic.

    Can become toxic under certain conditions. Not will be. All rice does not suddenly become poisonous the second it cools down, as millions of sushi and sashimi lovers the world over can attest.


  • #63
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Dial Hard wrote: »
    Can become toxic under certain conditions. Not will be. All rice does not suddenly become poisonous the second it cools down, as millions of sushi and sashimi lovers the world over can attest.

    aaaaannd that's where we leave the food safety advice


  • #64
    Jawgap
    Closed Accounts Posts: 20,297 ✭✭✭✭Jawgap


    Dial Hard wrote: »
    Can become toxic under certain conditions. Not will be. All rice does not suddenly become poisonous the second it cools down, as millions of sushi and sashimi lovers the world over can attest.

    It's the re-heating that does it, look up Bacillus cereus


  • #65
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Ahem!


  • #66
    Piglet85
    Registered Users Posts: 353 ✭✭Piglet85


    This drives me nuts. The food safety aspect is one thing, but the pretentiousness of the whole thing is annoying too. I was served a rice pudding on a slate in Madrid last year. It looked absolutely rotten and was quite difficult to eat, but a bowl obviously isn't a cool enough way to serve things!


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  • #67
    Jawgap
    Closed Accounts Posts: 20,297 ✭✭✭✭Jawgap


    Piglet85 wrote: »
    This drives me nuts. The food safety aspect is one thing, but the pretentiousness of the whole thing is annoying too. I was served a rice pudding on a slate in Madrid last year. It looked absolutely rotten and was quite difficult to eat, but a bowl obviously isn't a cool enough way to serve things!

    You can do well presented without being pretentious, I'd agree.

    I was in lovely restaurant earlier in the year in Yorkshire and they were using the blue and white cornishware. The rice pudding came out with a lovely crispy skin and a big dollop of homemade jam in one of these.....

    12417951_th.jpg

    ......felt like I was 8 years old back in my Nana's :D:D:D:D


  • #68
    dub_skav
    Registered Users, Registered Users 2 Posts: 2,530 ✭✭✭dub_skav


    Well at least if they bring your food out on a slate you get to ask......


    Is this on the house?


  • #69
    Kat1170
    Registered Users, Registered Users 2 Posts: 3,640 ✭✭✭Kat1170


    Vegan Butcher !!!! the ultimate oxymoron ???? :pac::pac:

    11052372_1582783998655207_5824852850601263970_n.jpg?oh=1d159953c05becad40081d39842c006b&oe=564E3AB4


  • #70
    Slaphead07
    Registered Users, Registered Users 2 Posts: 2,323 ✭✭✭Slaphead07


    Kat1170 wrote: »
    Vegan Butcher !!!! the ultimate oxymoron ???? :pac::pac:

    11052372_1582783998655207_5824852850601263970_n.jpg?oh=1d159953c05becad40081d39842c006b&oe=564E3AB4

    I do think the name backfires somewhat in an attempt to be "edgy" but from what I hear the food is amazing.


  • #71
    cormie
    Registered Users, Registered Users 2 Posts: 20,838 ✭✭✭✭cormie


    Slaphead07 wrote: »
    I do think the name backfires somewhat in an attempt to be "edgy" but from what I hear the food is amazing.

    I'd know my fair share of sensitive vegans and haven't heard any complaints of the name but have heard people talk of the name and anything that gets people talking is a good thing I guess :)

    Great place and shows the kind of tastes and textures that can be achieved without the need for animal products.


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  • #72
    selous
    Registered Users Posts: 1,373 ✭✭✭selous


    Oooops flippin gravy...


  • #73
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    This little piggy wrote: »
    I thought the slate for the steak on a stone was actually functional though, that the slate is hot and cooks the meat to your taste as you eat it? I dunno, I've never actually tried it!

    I hate being given food on anything flat, be it a chopping board, slate, whatever. Food just goes everywhere ... or maybe I'm just a messy eater. :o

    I've been in a restaurant with friends when one of them has ordered the steak on a hot stone. It worked quite well for her, as she's very fussy about her steak - she eats it practically mooing, just whacked for a couple of seconds on the heat on each side. The hot stone suited her perfectly, as she could control the time herself. A couple of other people in the party were against the idea, saying that they didn't want to pay to cook their own dinner...

    I agree with you on the flat plates, boards etc. Plates have a lip on them for a reason. Those narrow boards they serve burgers and chips on really annoy me, as everything ends up on the table!


  • #74
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    ShoulderChip wrote: »
    You can! I did it earlier this week.
    are you implying it is in someway a bad thing to do? if so why?
    They can split


  • #75
    ShoulderChip
    Registered Users, Registered Users 2 Posts: 3,875 ✭✭✭ShoulderChip


    katydid wrote: »
    They can split

    two wooden chopping boards then :rolleyes:


  • #76
    katydid
    Banned (with Prison Access) Posts: 6,351 ✭✭✭katydid


    ShoulderChip wrote: »
    two wooden chopping boards then :rolleyes:
    Whatever chance you'd have of keeping your burger and chips on a normal size one, God help you trying to keep it on a half one!


  • #77
    Tarzana2
    Closed Accounts Posts: 3,553 ✭✭✭Tarzana2


    Food on a board is fine as long as no sauce is involved. If sauce is involved, WTF are they thinking?


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