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Old 03-19-2008, 07:00 PM   #11
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Originally Posted by expatgirl View Post
Cool looking, Pacanis........what size are yours? I don't see a section for human flesh, however---as I've tried to slice my fingers off several times! :)
Well since I don't feel like getting up right now, I'll go by what the site I posted says... 16 x 12.25"
I guess the scalloped shape is for looks and I wouldn't mind them a little bigger, but it's not like I carve turkeys or anything
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Old 03-23-2008, 06:25 AM   #12
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I've got those exact same mats! They hold up remarkably well. One, unfortunately, has met with an unfortunate misunderstanding as my Mom thought she was supposed to cut on the silicone side. The fishy-icon is not a happy camper.
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Old 03-23-2008, 07:17 AM   #13
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Originally Posted by DrThunder88 View Post
I've got those exact same mats! They hold up remarkably well. One, unfortunately, has met with an unfortunate misunderstanding as my Mom thought she was supposed to cut on the silicone side. The fishy-icon is not a happy camper.
Ahhh, yet one more item that will have a label on it in the near future.....
This side up


I like the fact that you can cut up your stuff, then pick up and curl the board to dump it all into the pan. Pretty handy
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Old 03-25-2008, 06:37 AM   #14
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Very handy. Before I got a pouring shield on my stand mixer, I used those boards as a chute to add dry ingredients to my cookie dough.
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Old 03-25-2008, 06:53 AM   #15
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Gee, I just thought of something.....

Since it is reccomended that you use different cutting boards for poultry, beef, produce and fish, to prevent cross contamination. And we'll assume that everyone cleans their board somewhat when done using it anyway, which one would think would prevent cross contamination.....

Does this mean I shouldn't store my four new boards in the same cupboard, all stacked next to one another, for fear of cross contamination?

Don't answer that. I'm sure that thought will leave my head as the morning grows longer
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