Thread: Sterilizing Razors

Originally Posted by FiReSTaRT

Ivo, I've spent a good part of my life living alone. Mom and I came to Canada when I was 14. She works in the mining industry and gets sent abroad a lot.She has done work in Iceland, Italy, Libya, Morocco, Suriname, Mexico, Guyana, India, Chile and Mauritania, to mention a FEW places. Therefore, I've been left alone for extended periods of time since I was fairly young. On top of that, I lived on campus for 3 years and couldn't afford to order in/eat out a lot. I had to develop decent culinary skills and they come in useful when I bring dates over for dinner. Dining in increases scoring percentage twofold (at least) as opposed to eating out.

Think about it most of the great chef's are men..

On a DE Razor board some guy recommended Clippercide. Supposively it will destroy everything, and lubricates too. It is typically used to clean and lube hair clippers used by hair stylists.

I bought a can but haven't sprayed it yet.


Cut and pasted description:

"Complies with State Rules and OSHA

Clippercide complies with OSHA's Bloodborne Pathogens Standard. It also kills HIV-1 (the AIDS Virus) on tools and blades!

Disinfects in just 10 minutes! Use Clippercide between customers to meet state rules!

CLIPPERCIDE®
The Unique " 4-in-1 " Formula for Hair Clipper Blades



Disinfects and Lubricates
Clippercide is a Tuberculocidal hospital disinfectant, effective against bacteria, viruses and fungus.
Its spray leaves a thin film of lubricant on surfaces and between clipper teeth, for smoother and more efficient clipper operation.
By reducing friction and guarding against rust, Clippercide helps prolong clipper life!
Cleans and Cools

The aerosol spray blows hair and dirt from between clipper teeth -- cleaning and, at the same time, cooling blades.
Many Applications!

Clippercide is used by barbers, hair stylists, veterinarians, pet groomers, blade cleaners and sharpeners, and hair clipper servicing centers.
Clippercide is ideal for disinfecting and protecting shears, knives and all other metal tools! "

Originally Posted by FiReSTaRT

Ivo, I've spent a good part of my life living alone. Mom and I came to Canada when I was 14. She works in the mining industry and gets sent abroad a lot.She has done work in Iceland, Italy, Libya, Morocco, Suriname, Mexico, Guyana, India, Chile and Mauritania, to mention a FEW places. Therefore, I've been left alone for extended periods of time since I was fairly young. On top of that, I lived on campus for 3 years and couldn't afford to order in/eat out a lot. I had to develop decent culinary skills and they come in useful when I bring dates over for dinner. Dining in increases scoring percentage twofold (at least) as opposed to eating out.

Agreed, if your single and date often... learning to cook is just as important as looking nice and not saying anything dumb! And cooking isn't as big a secret as half of the non cookers out there think.

And even if you don't date often, it increases the retention rate

I made a really simple chicken fillet, white rice and stemed broccoli meal and I had my brother in law take a plate to this girl he had been trying go out with for over a month. She was at work and apprently extremely impressed. He was on a date with her that weekend. He had been shut down over and over for the previous month... I think there might be something to that, the path to a _______ is through the stomach! Maybe its not just men after all! I dont know what he's going to do when she asks him to cook for her again though... He cant cook.

Teach him to make a simple dish. It's not very difficult to make a nice goulash with penne on the side.
-1 bunch of green onions (cut and throw into the wok pan or a large frying pan on medium)
-1lb of stewing beef or pork (beef is traditional but I'm a pork person). Throw it in after softening up the onions a bit
-paprika+hot paprika+black pepper+salt/msg to taste
-Let it simmer on low-medium until the meat is thoroughly cooked and soft enough
-Serve over pasta just a bit softer than al dente. Goes best with penne rigatte
Quick, easy, cheap and not labor-intensive at all.

If you want him to go more elaborate, he can include a Greek salad, which is also simple to make...
-2 medium tomatoes, cut'em up
-Crush a bit of Feta cheese, pour a bit of olive oil and maybe even include diced olives. Mix that in with the tomatoes.

Voila

Mmmm... im getting hungry... Maybe we should start a cooking thread!

MSG is Evil BTW

As far as my brother in law... Um... he's not exactly the sharpest tool in the shed if you know what I mean. He sort of knows how to cook... but he has an attention problem. He ends up walking away from the kitchen after about 5min's and um... things just dont quite turn out right.

I agree if it's used extensively. This local Ukrainian takeout place uses too much, so if I eat one of their schnitzels, I go to sleep immediately, have nightmares and wake up thirsty as hell. However, if used in moderate amounts it accents the flavor of the food.
I'm also a lazy bum and don't like slaving over the stove. That's why I suggested this easy recipe. Here's something even easier:
-Put 1 pre-seasoned pork tenderloin in an oiled pan, pour half a cup of water in there and spread some mustard over it. Stick a meat thermometer in and just check on the temperature.
-Put frozen green peas in a microwaveable dish, put a piece of butter over them, a bit of salt and again half a cup of water. Nuke for 5-7 minutes and stir.
Even he can get this one right lol.

Even a little MSG gives me a bad headache and gets me very irratable. I steer very clear of the stuff.

Yeah, that pork loin sounds like he could handle it, I've never done a pork loin in a pan though. I have done them in the oven and typically stuff them with cream cheese and vary the rest of the stuffing... Its never really been a regular meal, but more of a lets see what we can do with this bad boy thing. I only had one problem with the pork loin in the oven and that was when it came out to dry. So I sliced in in 3/8in slices or so for sandwiches, which worked really well

By pan I meant a roasting pan. Sorry about the confusion. Here's a way to avoid getting it too dry. Pour some water in there and cover it up. You would literally steam-cook the meat and then take the cover off to evaporate the excess water and do some actual roasting. That's when the mustard goes on.