and the brainless git of the month award goes to...
 

me!

i was making the roux for my gumbo and it seemed to be sticking to he
wooden spoon rather a lot. so what did i do? i picked the spoon up and
went to brush off the chocolatey-coloured roux with my finger. my only
excuse is that i've never made a dark roux before and so i had NO IDEA
how hot it is... but as soon as my finger touched the back of the
wooden spoon I knew.

can we say owie???? a dark roux might LOOK look like melted chocolate
but it's flour and oil and it's hot. very very VERY hot. at least it's
only one fingertip... i've had it under the cold tap for about ten
minutes and now i'm icing it on an icepack because it hurts like the
blazes as soon as i take it off.

lesson learned. and it's going to be rubbed in with a vengeance when i
have to try to make the rest of the dinner and then wash the dishes
one-handed. Dipping it into hot water would be a Very Bad Idea right
now.

and the brainless git of the month award goes to...
 

"Kajikit" wrote

> can we say owie???? a dark roux might LOOK look like melted chocolate
> but it's flour and oil and it's hot. very very VERY hot. at least it's

Ouch! Sorry!

and the brainless git of the month award goes to...
 

Kajikit wrote:

> can we say owie???? a dark roux might LOOK look like melted chocolate
> but it's flour and oil and it's hot. very very VERY hot. at least it's
> only one fingertip... i've had it under the cold tap for about ten
> minutes and now i'm icing it on an icepack because it hurts like the
> blazes as soon as i take it off.

OWIE is right. We'll call this one a "Roux-boo-boo". ;-)

--Lin (hoping it doesn't blister and scar)

and the brainless git of the month award goes to...
 

"Kajikit" > wrote in message
...
> me!
>

Damn. I thought I had it nailed.

and the brainless git of the month award goes to...
 

On Mar 15, 3:27 pm, "cshenk" > wrote:
> "Kajikit" wrote
>
> > can we say owie???? a dark roux might LOOK look like melted chocolate
> > but it's flour and oil and it's hot. very very VERY hot. at least it's
>
> Ouch! Sorry!

Aren't the macho chefs like Robert Irwin proud of their scars?

I was in a mini-mart once, not long after an energitic "playdate" with
my fully clawed kitten. Plenty of souveniers. The clerk asked if I
was a cook. My first thought was that I was a much better cook than
that! Couldn't tell this week by looking at my thumb. The nail on
the finger has pretty much grown out. I'd be either easier or much
more difficult to identify by fingerprints depending on old the
refenernce prints are.

Bulka (Michael, for gender-recognition purposes)

and the brainless git of the month award goes to...
 

On Sun, 15 Mar 2009 16:14:49 -0400, Kajikit >
wrote:

>me!
>
>i was making the roux for my gumbo and it seemed to be sticking to he
>wooden spoon rather a lot. so what did i do? i picked the spoon up and
>went to brush off the chocolatey-coloured roux with my finger. my only
>excuse is that i've never made a dark roux before and so i had NO IDEA
>how hot it is... but as soon as my finger touched the back of the
>wooden spoon I knew.
>
>can we say owie???? a dark roux might LOOK look like melted chocolate
>but it's flour and oil and it's hot. very very VERY hot. at least it's
>only one fingertip... i've had it under the cold tap for about ten
>minutes and now i'm icing it on an icepack because it hurts like the
>blazes as soon as i take it off.
>
>lesson learned. and it's going to be rubbed in with a vengeance when i
>have to try to make the rest of the dinner and then wash the dishes
>one-handed. Dipping it into hot water would be a Very Bad Idea right
>now.

Ow. I've done similar things with the handle of a pan -- sear a chop
in the skillet, finish it in an oven, and while it rests, build a pan
sauce from the drippings. More than once, I've grabbed the handle
while making the sauce. The handle that was until recently in a 375F
oven.

It's crummy to hurt AND feel stupid.

Maybe you should get somebody else to wash up?
--

modom

and the brainless git of the month award goes to...
 

"Kajikit" > wrote in message
...
> me!
>
> i was making the roux for my gumbo and it seemed to be sticking to he
> wooden spoon rather a lot. so what did i do? i picked the spoon up and
> went to brush off the chocolatey-coloured roux with my finger. my only
> excuse is that i've never made a dark roux before and so i had NO IDEA
> how hot it is... but as soon as my finger touched the back of the
> wooden spoon I knew.
>
> can we say owie???? a dark roux might LOOK look like melted chocolate
> but it's flour and oil and it's hot. very very VERY hot. at least it's
> only one fingertip... i've had it under the cold tap for about ten
> minutes and now i'm icing it on an icepack because it hurts like the
> blazes as soon as i take it off.
>
> lesson learned. and it's going to be rubbed in with a vengeance when i
> have to try to make the rest of the dinner and then wash the dishes
> one-handed. Dipping it into hot water would be a Very Bad Idea right
> now.


Now you know why they call that stuff Cajun napalm! Hope the healing
proceeds apace.

Felice

and the brainless git of the month award goes to...
 

On Mar 15, 4:14*pm, Kajikit > wrote:
> me!
>
> i was making the roux for my gumbo and it seemed to be sticking to he
> wooden spoon rather a lot. so what did i do? i picked the spoon up and
> went to brush off the chocolatey-coloured roux with my finger. my only
> excuse is that i've never made a dark roux before and so i had NO IDEA
> how hot it is... but as soon as my finger touched the back of the
> wooden spoon I knew.
>
> can we say owie???? a dark roux might LOOK look like melted chocolate
> but it's flour and oil and it's hot. very very VERY hot. at least it's
> only one fingertip... i've had it under the cold tap for about ten
> minutes and now i'm icing it on an icepack because it hurts like the
> blazes as soon as i take it off.
>
> lesson learned. and it's going to be rubbed in with a vengeance when i
> have to try to make the rest of the dinner and then wash the dishes
> one-handed. Dipping it into hot water would be a Very Bad Idea right
> now.

Sorry for your pain. Been there, done that. Wrap loosely with gauze,
and let someone else do the dishes tonight. Or let them soak in the
sink if it's just you.

maxine in ri

and the brainless git of the month award goes to...
 

On Sun, 15 Mar 2009 16:05:34 -0500, "modom (palindrome guy)"
> wrote:

>On Sun, 15 Mar 2009 16:14:49 -0400, Kajikit >
>wrote:
>
>>me!
>>
>>i was making the roux for my gumbo and it seemed to be sticking to he
>>wooden spoon rather a lot. so what did i do? i picked the spoon up and
>>went to brush off the chocolatey-coloured roux with my finger. my only
>>excuse is that i've never made a dark roux before and so i had NO IDEA
>>how hot it is... but as soon as my finger touched the back of the
>>wooden spoon I knew.
>>
>>can we say owie???? a dark roux might LOOK look like melted chocolate
>>but it's flour and oil and it's hot. very very VERY hot. at least it's
>>only one fingertip... i've had it under the cold tap for about ten
>>minutes and now i'm icing it on an icepack because it hurts like the
>>blazes as soon as i take it off.
>>
>>lesson learned. and it's going to be rubbed in with a vengeance when i
>>have to try to make the rest of the dinner and then wash the dishes
>>one-handed. Dipping it into hot water would be a Very Bad Idea right
>>now.
>
>Ow. I've done similar things with the handle of a pan -- sear a chop
>in the skillet, finish it in an oven, and while it rests, build a pan
>sauce from the drippings. More than once, I've grabbed the handle
>while making the sauce. The handle that was until recently in a 375F
>oven.
>
>It's crummy to hurt AND feel stupid.
>
>Maybe you should get somebody else to wash up?

Alas there isn't anyone else here except DH and he's sick... it wasn't
that bad a chore after all. Our hot water isn't very hot, and I kept
my poor finger well out of it. It's got an impressive white mark on it
now, but it doesn't hurt any more.

At least the gumbo was worth it! DH liked it... :)

and the brainless git of the month award goes to...
 

On Sun, 15 Mar 2009 17:47:32 -0400, "Felice" >
wrote:

>
>"Kajikit" > wrote in message
.. .
>> me!
>>
>> i was making the roux for my gumbo and it seemed to be sticking to he
>> wooden spoon rather a lot. so what did i do? i picked the spoon up and
>> went to brush off the chocolatey-coloured roux with my finger. my only
>> excuse is that i've never made a dark roux before and so i had NO IDEA
>> how hot it is... but as soon as my finger touched the back of the
>> wooden spoon I knew.
>>
>> can we say owie???? a dark roux might LOOK look like melted chocolate
>> but it's flour and oil and it's hot. very very VERY hot. at least it's
>> only one fingertip... i've had it under the cold tap for about ten
>> minutes and now i'm icing it on an icepack because it hurts like the
>> blazes as soon as i take it off.
>>
>> lesson learned. and it's going to be rubbed in with a vengeance when i
>> have to try to make the rest of the dinner and then wash the dishes
>> one-handed. Dipping it into hot water would be a Very Bad Idea right
>> now.
>
>
>Now you know why they call that stuff Cajun napalm! Hope the healing
>proceeds apace.

That's one lesson I won't have to learn twice!

and the brainless git of the month award goes to...
 

In article >,
Kajikit > wrote:

> me!
>
> i was making the roux for my gumbo and it seemed to be sticking to he
> wooden spoon rather a lot. so what did i do? i picked the spoon up and
> went to brush off the chocolatey-coloured roux with my finger. my only
> excuse is that i've never made a dark roux before and so i had NO IDEA
> how hot it is... but as soon as my finger touched the back of the
> wooden spoon I knew.
>
> can we say owie???? a dark roux might LOOK look like melted chocolate
> but it's flour and oil and it's hot. very very VERY hot. at least it's
> only one fingertip... i've had it under the cold tap for about ten
> minutes and now i'm icing it on an icepack because it hurts like the
> blazes as soon as i take it off.
>
> lesson learned. and it's going to be rubbed in with a vengeance when i
> have to try to make the rest of the dinner and then wash the dishes
> one-handed. Dipping it into hot water would be a Very Bad Idea right
> now.

Ow.

Try a bit of Aloe on that!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

and the brainless git of the month award goes to...
 

Kajikit > wrote in
:

> me!
>


LOL!!!

It's something all of us have done at one time or other :-)

One thing I have 'learned' just recently, is to always cook with shirt on.
Even if you're cooking no-splash things.

Case in point......... wearing a pair of shorts only, cooking stuff in the
oven. Took a tray out to turn things over, rested it on the bench, turned
back to the oven to do something, went back to the bench and had to reach
over to the other side to get something, and ....... you guessed it...... I
ended up with a nice burn mark on my stomach!!

Oh well....... it matches the scar I have on my stomach from when I was using
an electric grinder too close to my body.... and having a shirt on then
didn't help in any way!!

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

and the brainless git of the month award goes to...
 

Kajikit wrote:
> me!
>
> i was making the roux for my gumbo and it seemed to be sticking to he
> wooden spoon rather a lot. so what did i do? i picked the spoon up and
> went to brush off the chocolatey-coloured roux with my finger. my only
> excuse is that i've never made a dark roux before and so i had NO IDEA
> how hot it is... but as soon as my finger touched the back of the
> wooden spoon I knew.
>
> can we say owie???? a dark roux might LOOK look like melted chocolate
> but it's flour and oil and it's hot. very very VERY hot. at least it's
> only one fingertip... i've had it under the cold tap for about ten
> minutes and now i'm icing it on an icepack because it hurts like the
> blazes as soon as i take it off.
>
> lesson learned. and it's going to be rubbed in with a vengeance when i
> have to try to make the rest of the dinner and then wash the dishes
> one-handed. Dipping it into hot water would be a Very Bad Idea right
> now.
>

Sorry this happened to you. If we ever meet, I will show you a scar
where I was burned with roux. I was about 14-15 years old and my sister
and I were goofing around in the kitchen.

It was her fault! lol


Becca

and the brainless git of the month award goes to...
 

On Mar 15, 4:14*pm, Kajikit > wrote:
> me!
>
> i was making the roux for my gumbo and it seemed to be sticking to he
> wooden spoon rather a lot. so what did i do? i picked the spoon up and
> went to brush off the chocolatey-coloured roux with my finger. my only
> excuse is that i've never made a dark roux before and so i had NO IDEA
> how hot it is... but as soon as my finger touched the back of the
> wooden spoon I knew.
>
> can we say owie???? a dark roux might LOOK look like melted chocolate
> but it's flour and oil and it's hot. very very VERY hot. at least it's
> only one fingertip... i've had it under the cold tap for about ten
> minutes and now i'm icing it on an icepack because it hurts like the
> blazes as soon as i take it off.
>
> lesson learned. and it's going to be rubbed in with a vengeance when i
> have to try to make the rest of the dinner and then wash the dishes
> one-handed. Dipping it into hot water would be a Very Bad Idea right
> now.

NO - *I* should get the brainless award. This morning I wanted to
thaw some frozen OJ in a hurry, and got the bright idea that the can
would fit nicely on its side in my...ta-da! -- cut glass, family
heirloom type three footed compote - along with some very hot water.
I don't know if it was the heat, or some old cracks, or the weight of
the can - but the thing broke in four neat pieces, flooding my counter
as I scrambled for dish towels and stifled a tear or two. I may try
to crazy glue it back together when no one's looking and never put a
thing in it again. What was I thinking.

and the brainless git of the month award goes to...
 

On Sun, 15 Mar 2009 18:36:41 -0700 (PDT),
wrote:
>
>NO - *I* should get the brainless award. This morning I wanted to
>thaw some frozen OJ in a hurry, and got the bright idea that the can
>would fit nicely on its side in my...ta-da! -- cut glass, family
>heirloom type three footed compote - along with some very hot water.
>I don't know if it was the heat, or some old cracks, or the weight of
>the can - but the thing broke in four neat pieces, flooding my counter
>as I scrambled for dish towels and stifled a tear or two. I may try
>to crazy glue it back together when no one's looking and never put a
>thing in it again. What was I thinking.

Oh no! It must have been the temperature differential between the hot
water and the frozen OJ. The poor dish never knew what hit it. :(