"Andy" <q> wrote in message ...
> JoeSpareBedroom said...
>
>> "Andy" <q> wrote in message
>> ...
>>> jay said...
>>>
>>>> On Wed, 15 Nov 2006 08:33:53 -0600, Andy wrote:
>>>>
>>>>> Do I need a flat bottomed wok or what? How hot does a wok need to
>>>>> get to do stir-frying?
>>>>>
>>>>> Andy
>>>>
>>>> I don't like flat bottoms period! Guangdong
>>>>
>>>> Get a traditionally shaped one and put it directly on the burner.
>>>> The ring can help to stabilize it but you don't really need it.
>>>> Turn on the burner with wok in place.. and go smoke one.. then come
>>>> back in and cook.
>>>
>>>
>>> I LIKE this guy for some reason!
>>>
>>> Thanks,
>>>
>>> Andy
>>
>> The only problem with a round bottom and no ring/collar is that the
>> thing's going to be a bit unstable, sort of like you, Andy. Then,
>> you'll be posting messages here, asking if you should go to the
>> hospital for 3rd degree burns.
>>
>> Use the ring.
>
>
> Joe,
>
> Funny you should mention it, heh heh heh. Tore my finger open earlier
> this year and squirted a gob of super glue in there and closed it up.
> Good as new in minutes.
> Andy

This explains a lot. You're being slowly poisoned by toluene.