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god
DAMN
IMG_20240722_125642.jpg
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@hj Ah yes, the moldy board special :blobcatgooglynotlikethis: I hate the trend of using anything but a clean plate.
I'd eat that still, but come on. What's the point?
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@susie a) it's fancy
b) they probably assemble the burger on that very same board
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@susie >What's fancy about a cutting board?
It has restaurant's branding on it. even_has_a_subtle_watermark.gif
>We just are smarter when home and pick up the plate.
Honestly, at home I just don't have a cutting board (anymore) because this apartment violated finnish home building code and first kitchen drawer is not a cutting board(s), and instead more orthodox cutlery drawer. I would use that for serving pizza for instance. I only really use deep dishes and bowls because they are better at containing spillables like rice.
>Proper restaurants shouldn't use wooden cutting boards to assemble burgers. It isn't hygienic as the stains on that board prove. Wooden boards suck in liquids. That's why if you cut fish on a wooden board the whole board will smell of fish even after washing it.
Honestly, it's a burger restaurant, those plates only really soak up grease and sauces and little amount of it since majority would be sucked up by buns. I think the biggest benefit of using a board in this very specific case is its friction and ease of disposing - i mean look at that sloppy burger, even i thought "no way i'm containing it with paper tissues" and resorted to using fork and knife. Using "real" (as opposed to "table") knife damages the working surface, i.e. plates which is also isn't very hygenic and somewhat costly to recycle and repair. Wood is much easier and cheaper, on top of that when cutting on a wooden surface things tend to slide around much less because lack of glazing (as on earthenware) improves friction and therefore reduces accidents.
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@hj What's fancy about a cutting board? What stops us from eating from cutting boards at home? Nothing. We just are smarter when home and pick up the plate.
Proper restaurants shouldn't use wooden cutting boards to assemble burgers. It isn't hygienic as the stains on that board prove. Wooden boards suck in liquids. That's why if you cut fish on a wooden board the whole board will smell of fish even after washing it.
Anyway, I'm not shitting on you for eating it, just on the restaurant thinking it is somehow more classy to use a piece of wood rather than a plate.
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@susie >It's a freaking burger patty. You could cut that with a butter knife if you wanted to. It doesn't need a specifically designed cutting platform underneath it...
It's a fucking beef cake, with several layers of stuff atop of burger bun. You start cutting it with butter knife it all slides off and falls apart.
>The family plates at my mom's are over 30 years old and they have little to no marks.
are those plates white? i bet they are, marks are practically invisible on those, unlike on darker plates
>Plates aren't supposed to be damaged in the eating process.
because you aren't supposed to use "real" knives on them, only table/butter knives which are not sharp and leave no marks but also fucking pain to use on anything but butter.
>As for assembling/cooking surfaces: metals exists.
Metals are more expensive, slippery and not as fancy and in some cases (i.e. pizza making) remain hot for long time rendering them not very useful for serving. Plastic plates/cutting boards also exist but they are plastic.
All I'm saying, everything has drawbacks and benefits, I just don't think restaurant using wooden board just for stacking burger layers and serving is outlandish. Although I do think putting some paper between food and wood wood (hehe) be better
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@hj No se on varmaan sitten just niin.
I eat proper steaks and stuff sometimes and use a "proper" knife. Those 1e ikea glass plates don't have any marks. It's a freaking burger patty. You could cut that with a butter knife if you wanted to. It doesn't need a specifically designed cutting platform underneath it...
The family plates at my mom's are over 30 years old and they have little to no marks. Plates aren't supposed to be damaged in the eating process.
As for assembling/cooking surfaces: metals exists. Wood is not practical, especially in a restaurant setting where those are supposed to suffer more abuse than in the home kitchen. Wood isn't approved for any allergen usage, because it can still contain some even after wiping clean with alcohol/whatever. Metal surfaces rock on.
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@hj I'm sorry, but this all reads as a big skill issue confession.
Enjoy your boards if you so like them.
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@susie i'm just glad skill issue isn't mine
narcolepsy and alcoholism :flag:
Susanna
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