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Joined 3 years ago
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Cake day: June 12th, 2023

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  • I’ve seen this sentiment a few times online, so I have to wonder how you all are preparing your tomatoes and the sandwiches that they go in? I just don’t seem to have this problem

    Cutting them up wrong? e.g. halved/quartered cherry tomatoes

    Is it a stacking order thing? e.g. maybe between slices of Gouda?

    Overuse of condiments? e.g. too much mayo/dressing around them

    I always season tomato slices before using them, as it’s obviously against the Geneva convention to not, so maybe that’s the extra friction the war criminals are missing?




  • We have very different size kitchens if you think I have space to leave stuff on my worktop in the middle of cooking

    Of course you sanitise the top before you put something else on it, sorry I thought i was clearer about that.

    My sink is also deep enough to be able to wash my hands without spraying whatever is underneath everywhere with ease, so I’m thinking that’s point two for different kitchens between where I live and you do.

    Finally, who the hell is washing chicken?! That sounds like someone who shouldn’t be near a kitchen


  • One of the utilities of the sink is that it’s where dirty stuff goes when you’re in the middle of cooking so it’s out of the way of food.

    I don’t want to leave stuff that’s been used to prepare something where it could cross contaminate something else. That’s what the sink is for

    If you’re letting your sink get full enough that it becomes a friction to being able to actually clean stuff, you’re not doing the washing up frequently enough and should adjust the frequency. And if you put knives in safely, getting stabbed is not a problem; I’ve never managed it anyway