Cheri wrote:
>
> wrote in message
> news >
>> I didn't see that post. Megatron ? It could well be said
>> affectionately you know.
>
> Absolutely, like calling someone Robocops, Jaegers, etc.
>
> Cheri

my uncle calls his first ex wife The Contraption

On 10/12/2014 1:07 PM, wrote:
> On Sun, 12 Oct 2014 18:33:44 -0400, Dave Smith
> > wrote:
>
>> I confess. As much as I love my wife dearly, I wish she would stay out
>> of the kitchen when I am cooking. I cooked up some ox tails for supper
>> tonight. I started them yesterday, braised them for a while and then
>> let then cool overnight, skimmed off the fat and put them back in the
>> oven at 300 for a couple hours today.
>>
>> I took out the tails to let them cool so I could strip off the meat and
>> reduce the juice. Megatron came into the kitchen while I was doing
>> that. I was distracted for a moment. Then I reached over and pulled the
>> top off the pot.... forgetting it had just come out of the oven. I now
>> have a set of burn blisters on my thumb and forefinger.
>
> You'd have to explain to me how it is her fault you burned your
> fingers???
>

Most women do not know that men are unsuited to do two tasks at the same
time, although a few certainly do.

"tert in seattle" > wrote in message
...
> Cheri wrote:
>>
> wrote in message
>> news >>
>>> I didn't see that post. Megatron ? It could well be said
>>> affectionately you know.
>>
>> Absolutely, like calling someone Robocops, Jaegers, etc.
>>
>> Cheri
>
> my uncle calls his first ex wife The Contraption

I call my dh Godzilla sometimes when he breaks small things accidently. :-)

Cheri

On Tue, 14 Oct 2014 08:10:29 -1000, dsi1
> wrote:

> On 10/12/2014 1:07 PM, wrote:
> > On Sun, 12 Oct 2014 18:33:44 -0400, Dave Smith
> > > wrote:
> >
> >> I confess. As much as I love my wife dearly, I wish she would stay out
> >> of the kitchen when I am cooking. I cooked up some ox tails for supper
> >> tonight. I started them yesterday, braised them for a while and then
> >> let then cool overnight, skimmed off the fat and put them back in the
> >> oven at 300 for a couple hours today.
> >>
> >> I took out the tails to let them cool so I could strip off the meat and
> >> reduce the juice. Megatron came into the kitchen while I was doing
> >> that. I was distracted for a moment. Then I reached over and pulled the
> >> top off the pot.... forgetting it had just come out of the oven. I now
> >> have a set of burn blisters on my thumb and forefinger.
> >
> > You'd have to explain to me how it is her fault you burned your
> > fingers???
> >
>
> Most women do not know that men are unsuited to do two tasks at the same
> time, although a few certainly do.

Tru dat. I must say that I always manage to burn myself one way or
the other and have the burn marks to prove it. The one on my right
hand (I use pot holders, not mitts) was from touching the oven rack
accidentally and the one on my left wrist is when my (metal) watch
heated up and burned me while I was using the gas portion of my new
BBQ for the first time... but the most shameful time I burned myself
was the one and only time I decided to use my All-Clad saute pan from
stove to oven the way I use cast iron. I started my dish off on the
stove, put it in the oven and then continued using it on the stove
after I took it out. I'm so used to the handle being cool that I
forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
my All Clad that way again - because it hurts too much.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 14 Oct 2014 11:14:27 -0700, "Cheri" >
wrote:

> I call my dh Godzilla sometimes when he breaks small things accidently. :-)

I thought that was a bull in a china shop!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 14 Oct 2014 11:14:27 -0700, "Cheri" >
> wrote:
>
>> I call my dh Godzilla sometimes when he breaks small things accidently.
>> :-)
>
> I thought that was a bull in a china shop!

That too. :-)

Cheri

On Tue, 14 Oct 2014 08:10:29 -1000, dsi1
> wrote:

>>
>
>Most women do not know that men are unsuited to do two tasks at the same
>time, although a few certainly do.

Unless she has ever had sex with one.

On 10/14/2014 8:12 AM, wrote:
> On Tue, 14 Oct 2014 08:10:29 -1000, dsi1
>> Most women do not know that men are unsuited to do two tasks at the same
>> time, although a few certainly do.
>
> Sometimes difficult enough to get them to do one thing at a time,
> thinking of asking for directions
>
I just hate it when my wife starts yakking to me when I'm trying to do a
left turn into traffic from our driveway. What the heck - does she want
to get us killed!!?? :-)

On 10/14/2014 8:46 AM, sf wrote:
>
> Tru dat. I must say that I always manage to burn myself one way or
> the other and have the burn marks to prove it. The one on my right
> hand (I use pot holders, not mitts) was from touching the oven rack
> accidentally and the one on my left wrist is when my (metal) watch
> heated up and burned me while I was using the gas portion of my new
> BBQ for the first time... but the most shameful time I burned myself
> was the one and only time I decided to use my All-Clad saute pan from
> stove to oven the way I use cast iron. I started my dish off on the
> stove, put it in the oven and then continued using it on the stove
> after I took it out. I'm so used to the handle being cool that I
> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
> my All Clad that way again - because it hurts too much.
>
>
I think the experienced cook is bound to get burned. I used to get burnt
all the time. After a while, I just ignored the burns.

On 10/14/2014 9:46 AM, Boron Elgar wrote:
> On Tue, 14 Oct 2014 08:10:29 -1000, dsi1
> > wrote:
>
>>>
>>
>> Most women do not know that men are unsuited to do two tasks at the same
>> time, although a few certainly do.
>
> Unless she has ever had sex with one.
>

Females can watch TV while having sex - amazing but true! :-)

On Mon, 13 Oct 2014 21:18:37 -0500, Sqwertz wrote:

> Dave has a pretty quick, violent fuse over petty things.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Monday, October 13, 2014 10:12:25 PM UTC-6, Julie Bove wrote:
> "Brooklyn1" > wrote in message
>
> ...
>
> > On Sun, 12 Oct 2014 23:29:52 -0700, "Julie Bove"
>
> > > wrote:
>
> >
>
> >>
>
> >>"jmcquown" > wrote in message
>
> ...
>
> >>> On 10/12/2014 6:33 PM, Dave Smith wrote:
>
> >>>> I confess. As much as I love my wife dearly, I wish she would stay out
>
> >>>> of the kitchen when I am cooking. I cooked up some ox tails for supper
>
> >>>> tonight. I started them yesterday, braised them for a while and then
>
> >>>> let then cool overnight, skimmed off the fat and put them back in the
>
> >>>> oven at 300 for a couple hours today.
>
> >>>>
>
> >>>> I took out the tails to let them cool so I could strip off the meat and
>
> >>>> reduce the juice. Megatron came into the kitchen while I was doing
>
> >>>> that. I was distracted for a moment. Then I reached over and pulled
>
> >>>> the
>
> >>>> top off the pot.... forgetting it had just come out of the oven. I now
>
> >>>> have a set of burn blisters on my thumb and forefinger.
>
> >>>
>
> >>> You call your wife Megatron?
>
> >>>
>
> >>> I don't know about you but I'd have already had the pot holders right
>
> >>> there from just having taken the pot out of the oven. It's sort of
>
> >>> automatic to also grab one to take the lid off the hot pan. Don't blame
>
> >>> your wife. I don't care for people in the kitchen when I'm cooking,
>
> >>> either, but I don't blame them if I do something stupid.
>
> >>
>
> >>What does Megatron even mean? I tried to look it up and only got
>
> >>something
>
> >>about Transformers which I know very little about.
>
> >
>
> > Break it down into its parts....
>
> >
>
> > Mega: synonyms...
>
> > colossal, elephantine, enormous, galactic, gargantuan, giant,
>
> > gigantesque, gigantic, humongous, immense, jumbo, king-size,
>
> > leviathan, mammoth, massive, huge, monstrous, monumental, mountainous,
>
> > supersized, titanic, tremendous
>
> >
>
> > Tron: a public weighing machine, as for trucks
>
> > http://www.thefreedictionary.com/tron
>
> >
>
> > Somehow I get the feeling this was not the first time Dave has refered
>
> > to his wife as Megatron.
>
>
>
> Oh that's not good!

Could be worse...as in...megamouth.

On 2014-10-14 4:54 PM, dsi1 wrote:

>> stove to oven the way I use cast iron. I started my dish off on the
>> stove, put it in the oven and then continued using it on the stove
>> after I took it out. I'm so used to the handle being cool that I
>> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>> my All Clad that way again - because it hurts too much.
>>
>>
> I think the experienced cook is bound to get burned. I used to get burnt
> all the time. After a while, I just ignored the burns.

It happens. When I was at university I had a summer job in an alloy
smelting plant. I worked as a "pan man", setting up the molds, hooking
the chains on ladles for the cranes pouring the molten metal, hooking up
the tongs to lift the (still) hot metal out and later, as a furnace
operator. I got burned several times a day. Once in a while it was a
dandy one. Our shifts ran for 7 days, and I only shaved at the end of
my work week and my first day off. It helped to have a stubble on my b
face. Hot bits would singe the hair but not get to my skin.

I suppose good cooks should learn no to get burned. Between hot steam,
hot surfaces, hot utensils and sharp objects, kitchens can be dangerous
places. A number of years ago I got a bad burn on my wrists after
dumping some chopped meat into a hot wok with oil in it. A week or two
later I burned the other wrist. I should have learned from the first
one, but now I always add that stuff facing away from me instead of
dumping it toward me.

> wrote:
> On Sun, 12 Oct 2014 19:12:16 -0400, Dave Smith
> > wrote:
>
>> On 2014-10-12 7:07 PM, wrote:
>>> On Sun, 12 Oct 2014 18:33:44 -0400, Dave Smith
>>> > wrote:
>>>
>>>> I confess. As much as I love my wife dearly, I wish she would stay out
>>>> of the kitchen when I am cooking. I cooked up some ox tails for supper
>>>> tonight. I started them yesterday, braised them for a while and then
>>>> let then cool overnight, skimmed off the fat and put them back in the
>>>> oven at 300 for a couple hours today.
>>>>
>>>> I took out the tails to let them cool so I could strip off the meat and
>>>> reduce the juice. Megatron came into the kitchen while I was doing
>>>> that. I was distracted for a moment. Then I reached over and pulled the
>>>> top off the pot.... forgetting it had just come out of the oven. I now
>>>> have a set of burn blisters on my thumb and forefinger.
>>>
>>> You'd have to explain to me how it is her fault you burned your
>>> fingers???
>> She distracted me.
>>
> Not good enough, your fault, not hers!

Yeah that's pretty weak. "You made me do it" is a pretty lame excuse for
anything unless the other party is holding an actual gun to your head.

"dsi1" > wrote in message
...
> On 10/14/2014 8:46 AM, sf wrote:
>>
>> Tru dat. I must say that I always manage to burn myself one way or
>> the other and have the burn marks to prove it. The one on my right
>> hand (I use pot holders, not mitts) was from touching the oven rack
>> accidentally and the one on my left wrist is when my (metal) watch
>> heated up and burned me while I was using the gas portion of my new
>> BBQ for the first time... but the most shameful time I burned myself
>> was the one and only time I decided to use my All-Clad saute pan from
>> stove to oven the way I use cast iron. I started my dish off on the
>> stove, put it in the oven and then continued using it on the stove
>> after I took it out. I'm so used to the handle being cool that I
>> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>> my All Clad that way again - because it hurts too much.
>>
>>
> I think the experienced cook is bound to get burned. I used to get burnt
> all the time. After a while, I just ignored the burns.

When I was younger my arms and hands were always covered in burns. In
later year, rarely. Well, either I am more careful or I don't notice any
more



--
http://www.helpforheroes.org.uk/shop/

On 10/14/2014 4:37 PM, Dave Smith wrote:
snip...
>
> I suppose good cooks should learn no to get burned. Between hot steam,
> hot surfaces, hot utensils and sharp objects, kitchens can be dangerous
> places. A number of years ago I got a bad burn on my wrists after
> dumping some chopped meat into a hot wok with oil in it. A week or two
> later I burned the other wrist. I should have learned from the first
> one, but now I always add that stuff facing away from me instead of
> dumping it toward me.

Last week, I burned 4 fingers on my right hand and I cut my left thumb.
The kitchen is a dangerous place, I just need to be more careful.

Becca

On 10/15/2014 11:46 AM, Becca EmaNymton wrote:
>
> Last week, I burned 4 fingers on my right hand and I cut my left thumb.
> The kitchen is a dangerous place, I just need to be more careful.
>
> Becca

When I was a teenager we had a running joke: don't let Dad in the
kitchen on Sunday. That was usually the day he decided he was going to
make a pot of soup. It involved chopping or paring lots of vegetables.
Never failed, he'd cut himself. More than once stitches were required.

Jill

"Becca EmaNymton" > wrote in message
...
> On 10/14/2014 4:37 PM, Dave Smith wrote:
> snip...
>>
>> I suppose good cooks should learn no to get burned. Between hot steam,
>> hot surfaces, hot utensils and sharp objects, kitchens can be dangerous
>> places. A number of years ago I got a bad burn on my wrists after
>> dumping some chopped meat into a hot wok with oil in it. A week or two
>> later I burned the other wrist. I should have learned from the first
>> one, but now I always add that stuff facing away from me instead of
>> dumping it toward me.
>
> Last week, I burned 4 fingers on my right hand and I cut my left thumb.
> The kitchen is a dangerous place, I just need to be more careful.

The only time I cut myself is when dh sharpens my knives. It seem to be the
law )

--
http://www.helpforheroes.org.uk/shop/

"Dave Smith" > wrote in message
news
> On 2014-10-14 4:54 PM, dsi1 wrote:
>
>>> stove to oven the way I use cast iron. I started my dish off on the
>>> stove, put it in the oven and then continued using it on the stove
>>> after I took it out. I'm so used to the handle being cool that I
>>> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>>> my All Clad that way again - because it hurts too much.
>>>
>>>
>> I think the experienced cook is bound to get burned. I used to get burnt
>> all the time. After a while, I just ignored the burns.
>
> It happens. When I was at university I had a summer job in an alloy
> smelting plant. I worked as a "pan man", setting up the molds, hooking the
> chains on ladles for the cranes pouring the molten metal, hooking up the
> tongs to lift the (still) hot metal out and later, as a furnace operator.
> I got burned several times a day. Once in a while it was a dandy one. Our
> shifts ran for 7 days, and I only shaved at the end of my work week and my
> first day off. It helped to have a stubble on my b
> face. Hot bits would singe the hair but not get to my skin.
>
> I suppose good cooks should learn no to get burned. Between hot steam, hot
> surfaces, hot utensils and sharp objects, kitchens can be dangerous
> places. A number of years ago I got a bad burn on my wrists after dumping
> some chopped meat into a hot wok with oil in it. A week or two later I
> burned the other wrist. I should have learned from the first one, but now
> I always add that stuff facing away from me instead of dumping it toward
> me.

Welcome back, and now it is time to play "Name That Burn!!!!" (audience
goes wild!)

On Tuesday, October 14, 2014 11:37:25 AM UTC-10, Dave Smith wrote:
> On 2014-10-14 4:54 PM, dsi1 wrote:
>
>
>
> >> stove to oven the way I use cast iron. I started my dish off on the
>
> >> stove, put it in the oven and then continued using it on the stove
>
> >> after I took it out. I'm so used to the handle being cool that I
>
> >> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>
> >> my All Clad that way again - because it hurts too much.
>
> >>
>
> >>
>
> > I think the experienced cook is bound to get burned. I used to get burnt
>
> > all the time. After a while, I just ignored the burns.
>
>
>
> It happens. When I was at university I had a summer job in an alloy
>
> smelting plant. I worked as a "pan man", setting up the molds, hooking
>
> the chains on ladles for the cranes pouring the molten metal, hooking up
>
> the tongs to lift the (still) hot metal out and later, as a furnace
>
> operator. I got burned several times a day. Once in a while it was a
>
> dandy one. Our shifts ran for 7 days, and I only shaved at the end of
>
> my work week and my first day off. It helped to have a stubble on my b
>
> face. Hot bits would singe the hair but not get to my skin.
>
>
>
> I suppose good cooks should learn no to get burned. Between hot steam,
>
> hot surfaces, hot utensils and sharp objects, kitchens can be dangerous
>
> places. A number of years ago I got a bad burn on my wrists after
>
> dumping some chopped meat into a hot wok with oil in it. A week or two
>
> later I burned the other wrist. I should have learned from the first
>
> one, but now I always add that stuff facing away from me instead of
>
> dumping it toward me.

Folks that can't stand the heat should stay out of the kitchen - or foundry!

On Tuesday, October 14, 2014 12:00:50 PM UTC-10, wrote:
> On Tue, 14 Oct 2014 10:54:57 -1000, dsi1
>
> > wrote:
>
>
>
> >On 10/14/2014 8:46 AM, sf wrote:
>
> >>
>
> >> Tru dat. I must say that I always manage to burn myself one way or
>
> >> the other and have the burn marks to prove it. The one on my right
>
> >> hand (I use pot holders, not mitts) was from touching the oven rack
>
> >> accidentally and the one on my left wrist is when my (metal) watch
>
> >> heated up and burned me while I was using the gas portion of my new
>
> >> BBQ for the first time... but the most shameful time I burned myself
>
> >> was the one and only time I decided to use my All-Clad saute pan from
>
> >> stove to oven the way I use cast iron. I started my dish off on the
>
> >> stove, put it in the oven and then continued using it on the stove
>
> >> after I took it out. I'm so used to the handle being cool that I
>
> >> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>
> >> my All Clad that way again - because it hurts too much.
>
> >>
>
> >>
>
> >I think the experienced cook is bound to get burned. I used to get burnt
>
> >all the time. After a while, I just ignored the burns.
>
>
>
> My kids refer to my asbestos hands

My neighbor used to grab rocks that had been fired in a wood pit. He'd wet his hands which would create an insulating steam between his hands and the rock. It's a heck of a neat trick. That guy must have had asbestos hands too!

On Wednesday, October 15, 2014 12:35:15 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
>
> ...
>
> > On 10/14/2014 8:46 AM, sf wrote:
>
> >>
>
> >> Tru dat. I must say that I always manage to burn myself one way or
>
> >> the other and have the burn marks to prove it. The one on my right
>
> >> hand (I use pot holders, not mitts) was from touching the oven rack
>
> >> accidentally and the one on my left wrist is when my (metal) watch
>
> >> heated up and burned me while I was using the gas portion of my new
>
> >> BBQ for the first time... but the most shameful time I burned myself
>
> >> was the one and only time I decided to use my All-Clad saute pan from
>
> >> stove to oven the way I use cast iron. I started my dish off on the
>
> >> stove, put it in the oven and then continued using it on the stove
>
> >> after I took it out. I'm so used to the handle being cool that I
>
> >> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>
> >> my All Clad that way again - because it hurts too much.
>
> >>
>
> >>
>
> > I think the experienced cook is bound to get burned. I used to get burnt
>
> > all the time. After a while, I just ignored the burns.
>
>
>
> When I was younger my arms and hands were always covered in burns. In
>
> later year, rarely. Well, either I am more careful or I don't notice any
>
> more
>
>

Any burns you get are like little badges of food love. ���
>
>
>
>
>
> --
>
> http://www.helpforheroes.org.uk/shop/

On Wed, 15 Oct 2014 10:46:34 -0500, Becca EmaNymton
> wrote:

>On 10/14/2014 4:37 PM, Dave Smith wrote:
>snip...
>>
>> I suppose good cooks should learn no to get burned. Between hot steam,
>> hot surfaces, hot utensils and sharp objects, kitchens can be dangerous
>> places. A number of years ago I got a bad burn on my wrists after
>> dumping some chopped meat into a hot wok with oil in it. A week or two
>> later I burned the other wrist. I should have learned from the first
>> one, but now I always add that stuff facing away from me instead of
>> dumping it toward me.
>
>Last week, I burned 4 fingers on my right hand and I cut my left thumb.
>The kitchen is a dangerous place, I just need to be more careful.
>
>Becca

Oy... we couldn't share a kitchen... in all my years of cooking I
never cut or burned myself. No one cooks in my kitchen but me, and no
one is allowed to help. I find it very distracting to do any work
requiring precision with an audience... when I worked whenever the
boss came around to see what I was doing I stopped working, he got the
idea.

"dsi1" > wrote in message
...
> On Wednesday, October 15, 2014 12:35:15 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>>
>> ...
>>
>> > On 10/14/2014 8:46 AM, sf wrote:
>>
>> >>
>>
>> >> Tru dat. I must say that I always manage to burn myself one way or
>>
>> >> the other and have the burn marks to prove it. The one on my right
>>
>> >> hand (I use pot holders, not mitts) was from touching the oven rack
>>
>> >> accidentally and the one on my left wrist is when my (metal) watch
>>
>> >> heated up and burned me while I was using the gas portion of my new
>>
>> >> BBQ for the first time... but the most shameful time I burned myself
>>
>> >> was the one and only time I decided to use my All-Clad saute pan from
>>
>> >> stove to oven the way I use cast iron. I started my dish off on the
>>
>> >> stove, put it in the oven and then continued using it on the stove
>>
>> >> after I took it out. I'm so used to the handle being cool that I
>>
>> >> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>>
>> >> my All Clad that way again - because it hurts too much.
>>
>> >>
>>
>> >>
>>
>> > I think the experienced cook is bound to get burned. I used to get
>> > burnt
>>
>> > all the time. After a while, I just ignored the burns.
>>
>>
>>
>> When I was younger my arms and hands were always covered in burns. In
>>
>> later year, rarely. Well, either I am more careful or I don't notice any
>>
>> more
>>
>>
>
> Any burns you get are like little badges of food love. ���

I rather like that one)

--
http://www.helpforheroes.org.uk/shop/

On 10/15/2014 10:56 AM, jmcquown wrote:
> On 10/15/2014 11:46 AM, Becca EmaNymton wrote:
>>
>> Last week, I burned 4 fingers on my right hand and I cut my left thumb.
>> The kitchen is a dangerous place, I just need to be more careful.
>>
>> Becca
>
> When I was a teenager we had a running joke: don't let Dad in the
> kitchen on Sunday. That was usually the day he decided he was going to
> make a pot of soup. It involved chopping or paring lots of vegetables.
> Never failed, he'd cut himself. More than once stitches were required.
>
> Jill

Oh no, your poor Dad. lol I am glad you can hold onto these memories of
your father, this way you will always have him in your life.

My DIL called, she said that my son had to go to Urgent Care, he cut his
finger while trying to cut a butternut squash. They glued his finger
back together instead of using sutures, so maybe it was minor.

He wondered whether he should simmer the squash for a few minutes,
first, then ooops! I told her that I put mine in the microwave and I
nuke it for 2-3 minutes, then it cuts okay, it is not the greatest, but
I am able to halve the squash.

Becca

On Wed, 15 Oct 2014 02:45:25 -0500, Sqwertz wrote:

> But does your Uncle's Sister's Son on your Mother's side call your
> Step-son's wife's husband a shitty photographer??

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On 2014-10-15 21:25:38 +0000, Becca EmaNymton said:

> On 10/15/2014 10:56 AM, jmcquown wrote:
>> On 10/15/2014 11:46 AM, Becca EmaNymton wrote:
>>>
>>> Last week, I burned 4 fingers on my right hand and I cut my left thumb.
>>> The kitchen is a dangerous place, I just need to be more careful.
>>>
>>> Becca
>>
>> When I was a teenager we had a running joke: don't let Dad in the
>> kitchen on Sunday. That was usually the day he decided he was going to
>> make a pot of soup. It involved chopping or paring lots of vegetables.
>> Never failed, he'd cut himself. More than once stitches were required.
>>
>> Jill
>
> Oh no, your poor Dad. lol I am glad you can hold onto these memories of
> your father, this way you will always have him in your life.
>
> My DIL called, she said that my son had to go to Urgent Care, he cut
> his finger while trying to cut a butternut squash. They glued his
> finger back together instead of using sutures, so maybe it was minor.
>
> He wondered whether he should simmer the squash for a few minutes,
> first, then ooops! I told her that I put mine in the microwave and I
> nuke it for 2-3 minutes, then it cuts okay, it is not the greatest, but
> I am able to halve the squash.
>
> Becca

It's sad because nobody ever taught her father the correct way to
handle a knife. It's not exactly rocket science.

I cut my squash with an axe. Really. I grab my nice, razor sharp
Gransfors Bruks carpenter's axe, start it into the flesh, and then
gently hammer it through with a mallet. This works great and it
totally prevents any possibility of injury from over-exerting yourself
with the knife.

I decied this technique was in order after watching somebody snap a
knife off halfway down the blade in a squash a decade ago or so. Not
even at the tang or at the interface of the tange and blade, but
halfway between the handle and the tip. It was terrifying.

On 10/15/2014 6:58 PM, Oregonian Haruspex wrote:
>
> I cut my squash with an axe. Really. I grab my nice, razor sharp
> Gransfors Bruks carpenter's axe, start it into the flesh, and then
> gently hammer it through with a mallet. This works great and it totally
> prevents any possibility of injury from over-exerting yourself with the
> knife.
>
> I decied this technique was in order after watching somebody snap a
> knife off halfway down the blade in a squash a decade ago or so. Not
> even at the tang or at the interface of the tange and blade, but halfway
> between the handle and the tip. It was terrifying.

Smart, very smart Uhm, is your Gransfors Bruks carpenter's axe
solely dedicated for kitchen use? Not sure I'd use the same axe that's
been used to cut wood (etc.) and then use it to prep squash or other
foods. Just curious <vbg>.

Sky

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On 10/14/2014 8:46 AM, sf wrote:
>>>
>>> Tru dat. I must say that I always manage to burn myself one way or
>>> the other and have the burn marks to prove it. The one on my right
>>> hand (I use pot holders, not mitts) was from touching the oven rack
>>> accidentally and the one on my left wrist is when my (metal) watch
>>> heated up and burned me while I was using the gas portion of my new
>>> BBQ for the first time... but the most shameful time I burned myself
>>> was the one and only time I decided to use my All-Clad saute pan from
>>> stove to oven the way I use cast iron. I started my dish off on the
>>> stove, put it in the oven and then continued using it on the stove
>>> after I took it out. I'm so used to the handle being cool that I
>>> forgot to use my pot holder when I grabbed it. YEEEOW! Haven't used
>>> my All Clad that way again - because it hurts too much.
>>>
>>>
>> I think the experienced cook is bound to get burned. I used to get burnt
>> all the time. After a while, I just ignored the burns.
>
> When I was younger my arms and hands were always covered in burns. In
> later year, rarely. Well, either I am more careful or I don't notice any
> more

I only remember that one bad burn when I dropped the potholder when removing
the burrito pan from the oven. I do know that I got other burns as I
remember running my hands under cold water, but I think they were minor.

"Becca EmaNymton" > wrote in message
...
> On 10/15/2014 10:56 AM, jmcquown wrote:
>> On 10/15/2014 11:46 AM, Becca EmaNymton wrote:
>>>
>>> Last week, I burned 4 fingers on my right hand and I cut my left thumb.
>>> The kitchen is a dangerous place, I just need to be more careful.
>>>
>>> Becca
>>
>> When I was a teenager we had a running joke: don't let Dad in the
>> kitchen on Sunday. That was usually the day he decided he was going to
>> make a pot of soup. It involved chopping or paring lots of vegetables.
>> Never failed, he'd cut himself. More than once stitches were required.
>>
>> Jill
>
> Oh no, your poor Dad. lol I am glad you can hold onto these memories of
> your father, this way you will always have him in your life.
>
> My DIL called, she said that my son had to go to Urgent Care, he cut his
> finger while trying to cut a butternut squash. They glued his finger back
> together instead of using sutures, so maybe it was minor.
>
> He wondered whether he should simmer the squash for a few minutes, first,
> then ooops! I told her that I put mine in the microwave and I nuke it for
> 2-3 minutes, then it cuts okay, it is not the greatest, but I am able to
> halve the squash.
>
> Becca

My dad's worst one was while making popcorn. First, he started a grease
fire on the stove. He did get that put out but there was a lot of smoke in
the kitchen so he ran to the window to open it. The window had those 1950's
metal blinds on it and as he was trying to open the blinds to then open the
window, the blinds somehow cut the heck out of his hand. My mom couldn't
get the bleeding to stop so we had to take him to the ER.

I'm actually amazed that those of us who are older have made it this far.
All the dangerous things that we had in those days.

On Wed, 15 Oct 2014 19:53:53 -0700, "Julie Bove"
> wrote:

>I'm actually amazed that those of us who are older have made it this far.

I've often wondered how YOU have made it this far, seriously.

>All the dangerous things that we had in those days.

We used to have these things called personal responsibility and common
sense. There might be a wiki on it if you look it up.

On Wednesday, October 15, 2014 2:25:38 PM UTC-7, Becca EmaNymton wrote:
> On 10/15/2014 10:56 AM, jmcquown wrote:
>
> > On 10/15/2014 11:46 AM, Becca EmaNymton wrote:
>
> >>
>
> >> Last week, I burned 4 fingers on my right hand and I cut my left thumb.
>
> >> The kitchen is a dangerous place, I just need to be more careful.
>
> >>
>
> >> Becca
>
> >
>
> > When I was a teenager we had a running joke: don't let Dad in the
>
> > kitchen on Sunday. That was usually the day he decided he was going to
>
> > make a pot of soup. It involved chopping or paring lots of vegetables.
>
> > Never failed, he'd cut himself. More than once stitches were required.
>
> >
>
> > Jill
>
>
>
> Oh no, your poor Dad. lol I am glad you can hold onto these memories of
>
> your father, this way you will always have him in your life.
>
>
>
> My DIL called, she said that my son had to go to Urgent Care, he cut his
>
> finger while trying to cut a butternut squash. They glued his finger
>
> back together instead of using sutures, so maybe it was minor.
>
>
>
> He wondered whether he should simmer the squash for a few minutes,
>
> first, then ooops! I told her that I put mine in the microwave and I
>
> nuke it for 2-3 minutes, then it cuts okay, it is not the greatest, but
>
> I am able to halve the squash.
>

Years ago, one of the seed companies touted the Ontario canning knife
as suitable for cutting through winter squash shells. So we got one.
It has a 4.5 inch handle and a 3.5 inch serrated blade.

It will pierce a winter squash shell. I stab it, and then rock the knife
a little till it goes around.

Oregonian Haruspex wrote:
>
>I cut my squash with an axe. Really. I grab my nice, razor sharp
>Gransfors Bruks carpenter's axe, start it into the flesh, and then
>gently hammer it through with a mallet. This works great and it
>totally prevents any possibility of injury from over-exerting yourself
>with the knife.

What kind of squash requires it being cut with an axe hammered with a
mallet... has to be an inedible gourd. I'd like to have seen a photo
of this squash with your axe buried into it.

I've cut too many winter squash to count, all sizes, with an ordinary
8" chefs knife. Iv're found the larger tha squash the easier to
slice, smaller squash are like slicing ball bearings, but a large
winter squash is no tougher than a small specimen. I have larger
chefs knives but they have thicker blades so require more force, and
exerting more force than necessary is dangerous. Actually I find
slicing smaller winter squash more dangerous because their smaller
diameter makes them more apt to roll. I have two good sized winter
squash to cook this weekend... my 8" chefs knife will slice them
handily... the blade of that 12" carbon steel Sabetier is too thick
for slicing squash but it's razor sharp and is my go to tool for
shredding cabbage micro thin for slaw. That butcher's braker knife
has a blade too thin for winter squash but is perfect for attacking
large watermelons. So Paul Bunyan, lets see what you can do.
http://i57.tinypic.com/2rqf33a.jpg

On Wed, 15 Oct 2014 20:04:27 -0500, Sky >
wrote:

>On 10/15/2014 6:58 PM, Oregonian Haruspex wrote:
>>
>> I cut my squash with an axe. Really. I grab my nice, razor sharp
>> Gransfors Bruks carpenter's axe, start it into the flesh, and then
>> gently hammer it through with a mallet. This works great and it totally
>> prevents any possibility of injury from over-exerting yourself with the
>> knife.
>>
>> I decied this technique was in order after watching somebody snap a
>> knife off halfway down the blade in a squash a decade ago or so. Not
>> even at the tang or at the interface of the tange and blade, but halfway
>> between the handle and the tip. It was terrifying.
>
>Smart, very smart Uhm, is your Gransfors Bruks carpenter's axe
>solely dedicated for kitchen use? Not sure I'd use the same axe that's
>been used to cut wood (etc.) and then use it to prep squash or other
>foods. Just curious <vbg>.

Why not... wood is food safe.. don't you use all sorts of wooden
kitchen implements; spoons, boards, bowls?

On Thu, 16 Oct 2014 10:40:00 -0400, Brooklyn1
> wrote:

>Oregonian Haruspex wrote:
>>
>>I cut my squash with an axe. Really. I grab my nice, razor sharp
>>Gransfors Bruks carpenter's axe, start it into the flesh, and then
>>gently hammer it through with a mallet. This works great and it
>>totally prevents any possibility of injury from over-exerting yourself
>>with the knife.
>
>What kind of squash requires it being cut with an axe hammered with a
>mallet... has to be an inedible gourd. I'd like to have seen a photo
>of this squash with your axe buried into it.
>
snip

>http://i57.tinypic.com/2rqf33a.jpg
>
The squash you picture are very tender skinned. An old-fashioned
large Hubbard squash would have been cut up with an ax or saw in the
old days.
http://tinyurl.com/kjtm2q4
Read the article. It talks of rock-hard exterior and possible weight
up to 50 pounds.
Janet US

On Thu, 16 Oct 2014 09:05:48 -0600, Janet Bostwick
> wrote:

>On Thu, 16 Oct 2014 10:40:00 -0400, Brooklyn1
> wrote:
>
>>Oregonian Haruspex wrote:
>>>
>>>I cut my squash with an axe. Really. I grab my nice, razor sharp
>>>Gransfors Bruks carpenter's axe, start it into the flesh, and then
>>>gently hammer it through with a mallet. This works great and it
>>>totally prevents any possibility of injury from over-exerting yourself
>>>with the knife.
>>
>>What kind of squash requires it being cut with an axe hammered with a
>>mallet... has to be an inedible gourd. I'd like to have seen a photo
>>of this squash with your axe buried into it.
>>
>snip
>
>>http://i57.tinypic.com/2rqf33a.jpg
>>
>The squash you picture are very tender skinned. An old-fashioned
>large Hubbard squash would have been cut up with an ax or saw in the
>old days.
>http://tinyurl.com/kjtm2q4
>Read the article. It talks of rock-hard exterior and possible weight
>up to 50 pounds.

I've read the article and I've grown hubbard squash. The skin can be
hard with large ones but it's thin and not so hard it needs an axe...
once stabbed with the point of a stout boning knife to get a starting
point they are easy to slice into sections. Look at the one at the
web site, it's pictured with an ordinary knife. Spaghetti squash has
much tougher skin.

On Wed, 15 Oct 2014 20:04:27 -0500, Sky >
wrote:

> On 10/15/2014 6:58 PM, Oregonian Haruspex wrote:
> >
> > I cut my squash with an axe. Really. I grab my nice, razor sharp
> > Gransfors Bruks carpenter's axe, start it into the flesh, and then
> > gently hammer it through with a mallet. This works great and it totally
> > prevents any possibility of injury from over-exerting yourself with the
> > knife.
> >
> > I decied this technique was in order after watching somebody snap a
> > knife off halfway down the blade in a squash a decade ago or so. Not
> > even at the tang or at the interface of the tange and blade, but halfway
> > between the handle and the tip. It was terrifying.
>
> Smart, very smart Uhm, is your Gransfors Bruks carpenter's axe
> solely dedicated for kitchen use? Not sure I'd use the same axe that's
> been used to cut wood (etc.) and then use it to prep squash or other
> foods. Just curious <vbg>.
>
DD is a rather small person, even for women - but she can open the
hardest of squash using finesse instead of brute force. No
microwaving or axes, just a knife blade that can stand up to a little
torquing. It take patience and with patience, any squash will yield
in less than 60 seconds (more like 30).

--

Never trust a dog to watch your food.

On 10/16/2014 12:15 PM, sf wrote:
> On Wed, 15 Oct 2014 20:04:27 -0500, Sky >
> wrote:
>
>> On 10/15/2014 6:58 PM, Oregonian Haruspex wrote:
>>>
>>> I cut my squash with an axe. Really. I grab my nice, razor sharp
>>> Gransfors Bruks carpenter's axe, start it into the flesh, and then
>>> gently hammer it through with a mallet. This works great and it totally
>>> prevents any possibility of injury from over-exerting yourself with the
>>> knife.
>>>
>>> I decied this technique was in order after watching somebody snap a
>>> knife off halfway down the blade in a squash a decade ago or so. Not
>>> even at the tang or at the interface of the tange and blade, but halfway
>>> between the handle and the tip. It was terrifying.
>>
>> Smart, very smart Uhm, is your Gransfors Bruks carpenter's axe
>> solely dedicated for kitchen use? Not sure I'd use the same axe that's
>> been used to cut wood (etc.) and then use it to prep squash or other
>> foods. Just curious <vbg>.
>>
> DD is a rather small person, even for women - but she can open the
> hardest of squash using finesse instead of brute force. No
> microwaving or axes, just a knife blade that can stand up to a little
> torquing. It take patience and with patience, any squash will yield
> in less than 60 seconds (more like 30).

Please have her make a video, I would love to see that.

Becca

On 10/15/2014 4:50 PM, Julie Bove wrote:
>
>
> I only remember that one bad burn when I dropped the potholder when
> removing the burrito pan from the oven. I do know that I got other
> burns as I remember running my hands under cold water, but I think they
> were minor.

Most things worth doing can cause injury. If we have to bleed and burn,
it's all worth it. Of course, a kitchen accident won't kill you like an
accident in the bathroom. OTOH, most people aren't forced to go to the
kitchen when the urge strikes them. :-)

On Thu, 16 Oct 2014 12:21:04 -0400, Brooklyn1
> wrote:

>On Thu, 16 Oct 2014 09:05:48 -0600, Janet Bostwick
> wrote:
>
>>On Thu, 16 Oct 2014 10:40:00 -0400, Brooklyn1
> wrote:
>>
>>>Oregonian Haruspex wrote:
>>>>
>>>>I cut my squash with an axe. Really. I grab my nice, razor sharp
>>>>Gransfors Bruks carpenter's axe, start it into the flesh, and then
>>>>gently hammer it through with a mallet. This works great and it
>>>>totally prevents any possibility of injury from over-exerting yourself
>>>>with the knife.
>>>
>>>What kind of squash requires it being cut with an axe hammered with a
>>>mallet... has to be an inedible gourd. I'd like to have seen a photo
>>>of this squash with your axe buried into it.
>>>
>>snip
>>
>>>http://i57.tinypic.com/2rqf33a.jpg
>>>
>>The squash you picture are very tender skinned. An old-fashioned
>>large Hubbard squash would have been cut up with an ax or saw in the
>>old days.
>>http://tinyurl.com/kjtm2q4
>>Read the article. It talks of rock-hard exterior and possible weight
>>up to 50 pounds.
>
>I've read the article and I've grown hubbard squash. The skin can be
>hard with large ones but it's thin and not so hard it needs an axe...
>once stabbed with the point of a stout boning knife to get a starting
>point they are easy to slice into sections. Look at the one at the
>web site, it's pictured with an ordinary knife. Spaghetti squash has
>much tougher skin.
The Hubbard and Turban squash that I've experienced were much larger
than shown and very hard to break into. I guess I've had a different
experience than you.
Janet US