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Unread 05-23-2006, 07:12 PM   #6
Kevin
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Join Date: 02-06-05
Location: Southern Minnesota
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I've got 5 pair of tongs that I keep in the refrigerator out in the cooking area. Use a fresh one every hour or so and then they get washed. They are a different color than the ones kept in the house so my tools don't "migrate". I also do something like BBS. Plastic cutting boards for raw meat, wood for cooked meat.
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