Got a similar thing from aldi and nothing I would like to dice has a
hope in Hades.What are they supposed to dice, marshmallow?
Won't do veg like potatoes or carrots etc




http://www.ebay.com.au/itm/12-In-1-V...-/151826609735

On Sunday, September 25, 2016 at 5:31:03 AM UTC-4, F Murtz wrote:
> Got a similar thing from aldi and nothing I would like to dice has a
> hope in Hades.What are they supposed to dice, marshmallow?
> Won't do veg like potatoes or carrots etc
>
>
>
>
> http://www.ebay.com.au/itm/12-In-1-V...-/151826609735

The use of this contraption is to extract money from the gullible.

Cindy Hamilton

F Murtz wrote:
>
> Got a similar thing from aldi and nothing I would like to dice has a
> hope in Hades.What are they supposed to dice, marshmallow?
> Won't do veg like potatoes or carrots etc
>
> http://www.ebay.com.au/itm/12-In-1-V...-/151826609735

That looks like one of those worthless late-night infomercial gadgets.
Call within 10 minutes and receive a 2nd one for free. heheh Spend your
money on a good knife instead.

On Sun, 25 Sep 2016 19:30:57 +1000, F Murtz >
wrote:

>Got a similar thing from aldi and nothing I would like to dice has a
>hope in Hades.What are they supposed to dice, marshmallow?
>Won't do veg like potatoes or carrots etc
>
>
>
>
>http://www.ebay.com.au/itm/12-In-1-V...-/151826609735

Things similar have been around for over 50 years. They have limited
use and don't work all that well. We bought one back then but
eventually tossed it. Only thing it did was cut potatoes for French
fries and that took some effort to push through the blades.

Invest in a good chef's knife and learn how to use it. It is just as
fast once you learn how.

On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:

>F Murtz wrote:
>>
>> Got a similar thing from aldi and nothing I would like to dice has a
>> hope in Hades.What are they supposed to dice, marshmallow?
>> Won't do veg like potatoes or carrots etc
>>
>> http://www.ebay.com.au/itm/12-In-1-V...-/151826609735
>
>That looks like one of those worthless late-night infomercial gadgets.
>Call within 10 minutes and receive a 2nd one for free. heheh Spend your
>money on a good knife instead.

Spot on - I keep my knives sharp because we all know it's the dull
knife that cuts. Broke that rule, when I had my left hand/wrist in a
cast I tried to chop a garlic clove - I never even felt my razor sharp
knife cut me, just wondered what was stopping it - as in my bone lol

On Sun, 25 Sep 2016 19:30:57 +1000, F Murtz >
wrote:

>Got a similar thing from aldi and nothing I would like to dice has a
>hope in Hades.What are they supposed to dice, marshmallow?
>Won't do veg like potatoes or carrots etc
>
>
>
>
>http://www.ebay.com.au/itm/12-In-1-V...-/151826609735


it's a lot cheaper than $800 for a Cuisinart with all the accessories
but I wonder if it does all the tricks you can do with a Cuisinart
Food Processor?

I used mine to grate a giant block of Cabot New York Sharp Cheddar
Cheese the other day. Took me five minutes to fill a gallon sized
Ziplok bag. I plan to use the Cheese to make Tuna Cheddar Spread.

William

wrote:
>
> On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> >That looks like one of those worthless late-night infomercial gadgets.
> >Call within 10 minutes and receive a 2nd one for free. heheh Spend your
> >money on a good knife instead.
>
> Spot on - I keep my knives sharp because we all know it's the dull
> knife that cuts. Broke that rule, when I had my left hand/wrist in a
> cast I tried to chop a garlic clove - I never even felt my razor sharp
> knife cut me, just wondered what was stopping it - as in my bone lol

Here's the opposite view though....from my standpoint.

First, you get used to what you have and are used to working with.

In my case, often somewhat dull knives. The only time I've ever
cut myself was right after sharpening the knives and they worked
"too good." I've learned to be extra careful after a sharpening.

William wrote:
>
> I used mine to grate a giant block of Cabot New York Sharp Cheddar
> Cheese the other day. Took me five minutes to fill a gallon sized
> Ziplok bag. I plan to use the Cheese to make Tuna Cheddar Spread.

1) You should have chosen the "Extra" sharp cheddar.
2) Fill a gallon bag of shredded? How many people are you
making this for?

3) What is your recipe for this "Tuna Cheddar Spread?"

Gary wrote:
> F Murtz wrote:
>>
>> Got a similar thing from aldi and nothing I would like to dice has a
>> hope in Hades.What are they supposed to dice, marshmallow?
>> Won't do veg like potatoes or carrots etc
>>
>> http://www.ebay.com.au/itm/12-In-1-V...-/151826609735
>
> That looks like one of those worthless late-night infomercial gadgets.
> Call within 10 minutes and receive a 2nd one for free. heheh Spend your
> money on a good knife instead.
>

My grand mother had a thing with two handles that you could put a whole
potato in and it worked (not like this stupid thing)although it only
came out when us kids turned up cause we thought it was fun.

On Sun, 25 Sep 2016 09:39:06 -0400, Gary > wrote:

>William wrote:
>>
>> I used mine to grate a giant block of Cabot New York Sharp Cheddar
>> Cheese the other day. Took me five minutes to fill a gallon sized
>> Ziplok bag. I plan to use the Cheese to make Tuna Cheddar Spread.
>
>1) You should have chosen the "Extra" sharp cheddar.
>2) Fill a gallon bag of shredded? How many people are you
> making this for?
>
>3) What is your recipe for this "Tuna Cheddar Spread?"

2 Cans Tuna (drained)
1-1/2 Cups Shredded Cheddar Cheese
1 Cup Chopped Bell Peper
1/4 TSP Black Pepper
1/2 TSP Salt Mine Salt
1/2 Cup Mayonaise
2 TSP Lemon Juice
1/2 Cup Sweet Relish (drained)

Combine all ingredients and refrigerate. Serve well chilled as a
sandwich filling or as a topping for Ritz Crackers.

William

"Gary" wrote in message ...

wrote:
>
> On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> >That looks like one of those worthless late-night infomercial gadgets.
> >Call within 10 minutes and receive a 2nd one for free. heheh Spend your
> >money on a good knife instead.
>
> Spot on - I keep my knives sharp because we all know it's the dull
> knife that cuts. Broke that rule, when I had my left hand/wrist in a
> cast I tried to chop a garlic clove - I never even felt my razor sharp
> knife cut me, just wondered what was stopping it - as in my bone lol

Here's the opposite view though....from my standpoint.

First, you get used to what you have and are used to working with.

In my case, often somewhat dull knives. The only time I've ever
cut myself was right after sharpening the knives and they worked
"too good." I've learned to be extra careful after a sharpening.

============

D is expert at sharpening knives and I always know when he has been working
on them Like you, I always cut myself!

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

On 2016-09-25 9:24 AM, Gary wrote:
> wrote:
>>
>> On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
>>> That looks like one of those worthless late-night infomercial gadgets.
>>> Call within 10 minutes and receive a 2nd one for free. heheh Spend your
>>> money on a good knife instead.
>>
>> Spot on - I keep my knives sharp because we all know it's the dull
>> knife that cuts. Broke that rule, when I had my left hand/wrist in a
>> cast I tried to chop a garlic clove - I never even felt my razor sharp
>> knife cut me, just wondered what was stopping it - as in my bone lol
>
> Here's the opposite view though....from my standpoint.
>
> First, you get used to what you have and are used to working with.
>
> In my case, often somewhat dull knives. The only time I've ever
> cut myself was right after sharpening the knives and they worked
> "too good." I've learned to be extra careful after a sharpening.
>


Sharp knives cut like they are supposed to. Dull knives have trouble
cutting where the are supposed to and slip off in the wrong direction,
and that is where the bad cuts happen.

On Sunday, September 25, 2016 at 5:02:28 AM UTC-10, Ophelia wrote:
> "Gary" wrote in message ...
>
> wrote:
> >
> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > >That looks like one of those worthless late-night infomercial gadgets.
> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend your
> > >money on a good knife instead.
> >
> > Spot on - I keep my knives sharp because we all know it's the dull
> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > knife cut me, just wondered what was stopping it - as in my bone lol
>
> Here's the opposite view though....from my standpoint.
>
> First, you get used to what you have and are used to working with.
>
> In my case, often somewhat dull knives. The only time I've ever
> cut myself was right after sharpening the knives and they worked
> "too good." I've learned to be extra careful after a sharpening.
>
> ============
>
> D is expert at sharpening knives and I always know when he has been working
> on them Like you, I always cut myself!
>
> --
> http://www.helpforheroes.org.uk

One of my little projects in the past was learning knife sharpening. I spent weeks learning how to do it and getting the supplies. It's an interesting thing to do. After all that, the first cut into an onion resulting in my slicing my nail and a shaving my fingertip. This took much of the wind in my sails. These days I like my knife sharp but not that sharp.

"dsi1" wrote in message
...

On Sunday, September 25, 2016 at 5:02:28 AM UTC-10, Ophelia wrote:
> "Gary" wrote in message ...
>
> wrote:
> >
> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > >That looks like one of those worthless late-night infomercial gadgets.
> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > >your
> > >money on a good knife instead.
> >
> > Spot on - I keep my knives sharp because we all know it's the dull
> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > knife cut me, just wondered what was stopping it - as in my bone lol
>
> Here's the opposite view though....from my standpoint.
>
> First, you get used to what you have and are used to working with.
>
> In my case, often somewhat dull knives. The only time I've ever
> cut myself was right after sharpening the knives and they worked
> "too good." I've learned to be extra careful after a sharpening.
>
> ============
>
> D is expert at sharpening knives and I always know when he has been
> working
> on them Like you, I always cut myself!
>
> --
> http://www.helpforheroes.org.uk

One of my little projects in the past was learning knife sharpening. I spent
weeks learning how to do it and getting the supplies. It's an interesting
thing to do. After all that, the first cut into an onion resulting in my
slicing my nail and a shaving my fingertip. This took much of the wind in my
sails. These days I like my knife sharp but not that sharp.

=============

Oh dear I am getting better at not being cut very badly, but today, I was
cleaning a knife and just happened to *barely* catch the side of my finger
.... It has stopped bleeding now .. <g>



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

On Sunday, September 25, 2016 at 8:45:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, September 25, 2016 at 5:02:28 AM UTC-10, Ophelia wrote:
> > "Gary" wrote in message ...
> >
> > wrote:
> > >
> > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > >That looks like one of those worthless late-night infomercial gadgets.
> > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > >your
> > > >money on a good knife instead.
> > >
> > > Spot on - I keep my knives sharp because we all know it's the dull
> > > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > > knife cut me, just wondered what was stopping it - as in my bone lol
> >
> > Here's the opposite view though....from my standpoint.
> >
> > First, you get used to what you have and are used to working with.
> >
> > In my case, often somewhat dull knives. The only time I've ever
> > cut myself was right after sharpening the knives and they worked
> > "too good." I've learned to be extra careful after a sharpening.
> >
> > ============
> >
> > D is expert at sharpening knives and I always know when he has been
> > working
> > on them Like you, I always cut myself!
> >
> > --
> > http://www.helpforheroes.org.uk
>
> One of my little projects in the past was learning knife sharpening. I spent
> weeks learning how to do it and getting the supplies. It's an interesting
> thing to do. After all that, the first cut into an onion resulting in my
> slicing my nail and a shaving my fingertip. This took much of the wind in my
> sails. These days I like my knife sharp but not that sharp.
>
> =============
>
> Oh dear I am getting better at not being cut very badly, but today, I was
> cleaning a knife and just happened to *barely* catch the side of my finger
> ... It has stopped bleeding now .. <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

A great way to avoid cuts is to stay away from knifes. We have taken my daughter's boyfriend to the hospital several times for finger cuts. He's a chef so he has a problem with staying away from those sharp things.

"dsi1" wrote in message
...

On Sunday, September 25, 2016 at 8:45:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, September 25, 2016 at 5:02:28 AM UTC-10, Ophelia wrote:
> > "Gary" wrote in message ...
> >
> > wrote:
> > >
> > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > >That looks like one of those worthless late-night infomercial
> > > >gadgets.
> > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > >your
> > > >money on a good knife instead.
> > >
> > > Spot on - I keep my knives sharp because we all know it's the dull
> > > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > > knife cut me, just wondered what was stopping it - as in my bone lol
> >
> > Here's the opposite view though....from my standpoint.
> >
> > First, you get used to what you have and are used to working with.
> >
> > In my case, often somewhat dull knives. The only time I've ever
> > cut myself was right after sharpening the knives and they worked
> > "too good." I've learned to be extra careful after a sharpening.
> >
> > ============
> >
> > D is expert at sharpening knives and I always know when he has been
> > working
> > on them Like you, I always cut myself!
> >
> > --
> > http://www.helpforheroes.org.uk
>
> One of my little projects in the past was learning knife sharpening. I
> spent
> weeks learning how to do it and getting the supplies. It's an interesting
> thing to do. After all that, the first cut into an onion resulting in my
> slicing my nail and a shaving my fingertip. This took much of the wind in
> my
> sails. These days I like my knife sharp but not that sharp.
>
> =============
>
> Oh dear I am getting better at not being cut very badly, but today, I
> was
> cleaning a knife and just happened to *barely* catch the side of my finger
> ... It has stopped bleeding now .. <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

A great way to avoid cuts is to stay away from knifes. We have taken my
daughter's boyfriend to the hospital several times for finger cuts. He's a
chef so he has a problem with staying away from those sharp things.

===========

Sounds like a good idea but it won't work for me ... I like to do all my
cutting up myself ;p



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

On Sun, 25 Sep 2016 19:30:57 +1000, F Murtz >
wrote:

>Got a similar thing from aldi and nothing I would like to dice has a
>hope in Hades.What are they supposed to dice, marshmallow?
>Won't do veg like potatoes or carrots etc
>
>http://www.ebay.com.au/itm/12-In-1-V...-/151826609735

Cheap and nasty plastic is always a big red flag. I avoid gadgets like
this and prefer a knife. I bought an expensive SS mandolin and I think
I've only used the thing once in 7 years

On Sunday, September 25, 2016 at 9:34:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, September 25, 2016 at 8:45:59 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, September 25, 2016 at 5:02:28 AM UTC-10, Ophelia wrote:
> > > "Gary" wrote in message ...
> > >
> > > wrote:
> > > >
> > > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > > >That looks like one of those worthless late-night infomercial
> > > > >gadgets.
> > > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > > >your
> > > > >money on a good knife instead.
> > > >
> > > > Spot on - I keep my knives sharp because we all know it's the dull
> > > > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > > > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > > > knife cut me, just wondered what was stopping it - as in my bone lol
> > >
> > > Here's the opposite view though....from my standpoint.
> > >
> > > First, you get used to what you have and are used to working with.
> > >
> > > In my case, often somewhat dull knives. The only time I've ever
> > > cut myself was right after sharpening the knives and they worked
> > > "too good." I've learned to be extra careful after a sharpening.
> > >
> > > ============
> > >
> > > D is expert at sharpening knives and I always know when he has been
> > > working
> > > on them Like you, I always cut myself!
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > One of my little projects in the past was learning knife sharpening. I
> > spent
> > weeks learning how to do it and getting the supplies. It's an interesting
> > thing to do. After all that, the first cut into an onion resulting in my
> > slicing my nail and a shaving my fingertip. This took much of the wind in
> > my
> > sails. These days I like my knife sharp but not that sharp.
> >
> > =============
> >
> > Oh dear I am getting better at not being cut very badly, but today, I
> > was
> > cleaning a knife and just happened to *barely* catch the side of my finger
> > ... It has stopped bleeding now .. <g>
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> A great way to avoid cuts is to stay away from knifes. We have taken my
> daughter's boyfriend to the hospital several times for finger cuts. He's a
> chef so he has a problem with staying away from those sharp things.
>
> ===========
>
> Sounds like a good idea but it won't work for me ... I like to do all my
> cutting up myself ;p
>
>
>
> --
> http://www.helpforheroes.org.uk

Me too. Looks like it's my lot in life. It would be great to have some kitchen lackey cut up the stuff that needs cutting up and let me do the cooking but nobody has applied for the job yet.

On 2016-09-25, Jeßus > wrote:

> I bought an expensive SS mandolin and I think I've only used the
> thing once in 7 years

I've used mine about 4 times in 3 yrs, but I see yer point.

I think those expesnive French mandolines are probably great for a
commercial kitchen, where a dedicated dishwasher always makes sure
it's clean and all the food prep staff can use it all the time. They
can afford to keep them sharpened and well maintained.

Fer yer home kitchen, buy a good knife.

nb

On 25 Sep 2016 21:20:35 GMT, notbob > wrote:

>On 2016-09-25, Jeßus > wrote:
>
>> I bought an expensive SS mandolin and I think I've only used the
>> thing once in 7 years
>
>I've used mine about 4 times in 3 yrs, but I see yer point.
>
>I think those expesnive French mandolines are probably great for a
>commercial kitchen, where a dedicated dishwasher always makes sure
>it's clean and all the food prep staff can use it all the time. They
>can afford to keep them sharpened and well maintained.
>
>Fer yer home kitchen, buy a good knife.

Agreed. I guess it's also a case that I just don't make much that
could use a mandolin. I find a good knife is simpler/better and easier
to clean (as you say). I have an aversion to kitchen 'gadgets', all
they seem to do is clog up your cupboards and lighten your wallet

I probably have a few things here that qualify as a gadget, but not
many.

On 2016-09-25 5:28 PM, Je�us wrote:
> On 25 Sep 2016 21:20:35 GMT, notbob > wrote:

>> Fer yer home kitchen, buy a good knife.
>
> Agreed. I guess it's also a case that I just don't make much that
> could use a mandolin. I find a good knife is simpler/better and easier
> to clean (as you say). I have an aversion to kitchen 'gadgets', all
> they seem to do is clog up your cupboards and lighten your wallet
>

I had an expensive sort of mandolin that I picked up cheap in a Japanese
store and used to use it quite often. A couple years ago my wife bought
be a fancy schmancy mandolin. It was a surprise. I tried it a few times.
It was a lot more work to set up, more work to use, more work to clean
and it took up a lot more storage space. I don't even know where it is
anymore, but I still occasionally use the cheap one, I usually just use
a knife.

On Sun, 25 Sep 2016 10:40:06 -0400, William > wrote:

>On Sun, 25 Sep 2016 09:39:06 -0400, Gary > wrote:
>
>>William wrote:
>>>
>>> I used mine to grate a giant block of Cabot New York Sharp Cheddar
>>> Cheese the other day. Took me five minutes to fill a gallon sized
>>> Ziplok bag. I plan to use the Cheese to make Tuna Cheddar Spread.
>>
>>1) You should have chosen the "Extra" sharp cheddar.
>>2) Fill a gallon bag of shredded? How many people are you
>> making this for?
>>
>>3) What is your recipe for this "Tuna Cheddar Spread?"
>
>2 Cans Tuna (drained)
>1-1/2 Cups Shredded Cheddar Cheese
>1 Cup Chopped Bell Peper
>1/4 TSP Black Pepper
>1/2 TSP Salt Mine Salt
>1/2 Cup Mayonaise
>2 TSP Lemon Juice
>1/2 Cup Sweet Relish (drained)
>
>Combine all ingredients and refrigerate. Serve well chilled as a
>sandwich filling or as a topping for Ritz Crackers.
>
>William

What's the 1/2 tsp salt for... not salty enough from the saltiness of
the tuna, cheese, mayo, and relish? I'd have omited that salt and
doubled/tripled the black pepper... needs parsley too... and a bit of
finely minced celery and onion. I like sweet relish but not with
tuna, a 1/2 cup is a lot, I'd omit that altogether. In fact I'd use
Hellmann's sandwich spread rather than plain mayo, then you'd have
your relish.
http://www.hellmanns.com/product/det...andwich-spread
https://www.amazon.com/Hellmanns-San...andwich+spread

On Sun, 25 Sep 2016 17:44:30 -0400, Dave Smith
> wrote:

>On 2016-09-25 5:28 PM, Je?us wrote:
>> On 25 Sep 2016 21:20:35 GMT, notbob > wrote:
>
>>> Fer yer home kitchen, buy a good knife.
>>
>> Agreed. I guess it's also a case that I just don't make much that
>> could use a mandolin. I find a good knife is simpler/better and easier
>> to clean (as you say). I have an aversion to kitchen 'gadgets', all
>> they seem to do is clog up your cupboards and lighten your wallet
>>
>
>I had an expensive sort of mandolin that I picked up cheap in a Japanese
>store and used to use it quite often. A couple years ago my wife bought
>be a fancy schmancy mandolin. It was a surprise. I tried it a few times.
>It was a lot more work to set up, more work to use, more work to clean
>and it took up a lot more storage space. I don't even know where it is
>anymore, but I still occasionally use the cheap one, I usually just use
>a knife.

A typical experience there

In article >, says...
>
> wrote:
> >
> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > >That looks like one of those worthless late-night infomercial gadgets.
> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend your
> > >money on a good knife instead.
> >
> > Spot on - I keep my knives sharp because we all know it's the dull
> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > knife cut me, just wondered what was stopping it - as in my bone lol
>
> Here's the opposite view though....from my standpoint.
>
> First, you get used to what you have and are used to working with.
>
> In my case, often somewhat dull knives. The only time I've ever
> cut myself was right after sharpening the knives and they worked
> "too good." I've learned to be extra careful after a sharpening.

Chefs always say that you'd better cut yourself with a sharp knife than
with a blunt one. Maybe sharp knives make for cleaner amputations.

In article >, ost
says...
>
> On Sun, 25 Sep 2016 19:30:57 +1000, F Murtz wrote:
>
> > Got a similar thing from aldi and nothing I would like to dice has a
> > hope in Hades.What are they supposed to dice, marshmallow?
> > Won't do veg like potatoes or carrots etc
> >
> > http://www.ebay.com.au/itm/12-In-1-V...-/151826609735
>
> Watch the infomercial. It's currently being advertised several times
> a day in my market. Along with hideous press-and-stick fake front
> teeth
>
> https://www.youtube.com/watch?v=tg200zdP0WA

I want one! Or would it break on the first carrot?

On Sun, 25 Sep 2016 18:13:03 -0400, Brooklyn1
> wrote:

>On Sun, 25 Sep 2016 10:40:06 -0400, William > wrote:
>
>>On Sun, 25 Sep 2016 09:39:06 -0400, Gary > wrote:
>>
>>>William wrote:
>>>>
>>>> I used mine to grate a giant block of Cabot New York Sharp Cheddar
>>>> Cheese the other day. Took me five minutes to fill a gallon sized
>>>> Ziplok bag. I plan to use the Cheese to make Tuna Cheddar Spread.
>>>
>>>1) You should have chosen the "Extra" sharp cheddar.
>>>2) Fill a gallon bag of shredded? How many people are you
>>> making this for?
>>>
>>>3) What is your recipe for this "Tuna Cheddar Spread?"
>>
>>2 Cans Tuna (drained)
>>1-1/2 Cups Shredded Cheddar Cheese
>>1 Cup Chopped Bell Peper
>>1/4 TSP Black Pepper
>>1/2 TSP Salt Mine Salt
>>1/2 Cup Mayonaise
>>2 TSP Lemon Juice
>>1/2 Cup Sweet Relish (drained)
>>
>>Combine all ingredients and refrigerate. Serve well chilled as a
>>sandwich filling or as a topping for Ritz Crackers.
>>
>>William
>
>What's the 1/2 tsp salt for... not salty enough from the saltiness of
>the tuna, cheese, mayo, and relish? I'd have omited that salt and
>doubled/tripled the black pepper... needs parsley too... and a bit of
>finely minced celery and onion. I like sweet relish but not with
>tuna, a 1/2 cup is a lot, I'd omit that altogether. In fact I'd use
>Hellmann's sandwich spread rather than plain mayo, then you'd have
>your relish.
>http://www.hellmanns.com/product/det...andwich-spread
>https://www.amazon.com/Hellmanns-San...andwich+spread
>
>

I don't want to make this any better Sheldon, it's damn near perfect.
I might eat too much of it.

William

Sqwertz wrote:
> On Sun, 25 Sep 2016 19:30:57 +1000, F Murtz wrote:
>
>> Got a similar thing from aldi and nothing I would like to dice has a
>> hope in Hades.What are they supposed to dice, marshmallow?
>> Won't do veg like potatoes or carrots etc
>>
>> http://www.ebay.com.au/itm/12-In-1-V...-/151826609735
>
> Watch the infomercial. It's currently being advertised several times
> a day in my market. Along with hideous press-and-stick fake front
> teeth
>
> https://www.youtube.com/watch?v=tg200zdP0WA
>
> -sw
>
I have only tried the small square hole cutter and a potato does not
look like going through it(it might if I took it to the shed and used my
20 ton press).
Did not look at the infomercial before buying at aldi.

"dsi1" wrote in message
...

On Sunday, September 25, 2016 at 9:34:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, September 25, 2016 at 8:45:59 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, September 25, 2016 at 5:02:28 AM UTC-10, Ophelia wrote:
> > > "Gary" wrote in message ...
> > >
> > > wrote:
> > > >
> > > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > > >That looks like one of those worthless late-night infomercial
> > > > >gadgets.
> > > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > > >your
> > > > >money on a good knife instead.
> > > >
> > > > Spot on - I keep my knives sharp because we all know it's the dull
> > > > knife that cuts. Broke that rule, when I had my left hand/wrist in
> > > > a
> > > > cast I tried to chop a garlic clove - I never even felt my razor
> > > > sharp
> > > > knife cut me, just wondered what was stopping it - as in my bone lol
> > >
> > > Here's the opposite view though....from my standpoint.
> > >
> > > First, you get used to what you have and are used to working with.
> > >
> > > In my case, often somewhat dull knives. The only time I've ever
> > > cut myself was right after sharpening the knives and they worked
> > > "too good." I've learned to be extra careful after a sharpening.
> > >
> > > ============
> > >
> > > D is expert at sharpening knives and I always know when he has been
> > > working
> > > on them Like you, I always cut myself!
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > One of my little projects in the past was learning knife sharpening. I
> > spent
> > weeks learning how to do it and getting the supplies. It's an
> > interesting
> > thing to do. After all that, the first cut into an onion resulting in my
> > slicing my nail and a shaving my fingertip. This took much of the wind
> > in
> > my
> > sails. These days I like my knife sharp but not that sharp.
> >
> > =============
> >
> > Oh dear I am getting better at not being cut very badly, but today, I
> > was
> > cleaning a knife and just happened to *barely* catch the side of my
> > finger
> > ... It has stopped bleeding now .. <g>
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> A great way to avoid cuts is to stay away from knifes. We have taken my
> daughter's boyfriend to the hospital several times for finger cuts. He's a
> chef so he has a problem with staying away from those sharp things.
>
> ===========
>
> Sounds like a good idea but it won't work for me ... I like to do all my
> cutting up myself ;p
>
>
>
> --
> http://www.helpforheroes.org.uk

Me too. Looks like it's my lot in life. It would be great to have some
kitchen lackey cut up the stuff that needs cutting up and let me do the
cooking but nobody has applied for the job yet.

============

No you wouldn't. I had a cook in India and I hated it.


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

"William" wrote in message
...

On Sun, 25 Sep 2016 18:13:03 -0400, Brooklyn1
> wrote:

>On Sun, 25 Sep 2016 10:40:06 -0400, William > wrote:
>
>>On Sun, 25 Sep 2016 09:39:06 -0400, Gary > wrote:
>>
>>>William wrote:
>>>>
>>>> I used mine to grate a giant block of Cabot New York Sharp Cheddar
>>>> Cheese the other day. Took me five minutes to fill a gallon sized
>>>> Ziplok bag. I plan to use the Cheese to make Tuna Cheddar Spread.
>>>
>>>1) You should have chosen the "Extra" sharp cheddar.
>>>2) Fill a gallon bag of shredded? How many people are you
>>> making this for?
>>>
>>>3) What is your recipe for this "Tuna Cheddar Spread?"
>>
>>2 Cans Tuna (drained)
>>1-1/2 Cups Shredded Cheddar Cheese
>>1 Cup Chopped Bell Peper
>>1/4 TSP Black Pepper
>>1/2 TSP Salt Mine Salt
>>1/2 Cup Mayonaise
>>2 TSP Lemon Juice
>>1/2 Cup Sweet Relish (drained)
>>
>>Combine all ingredients and refrigerate. Serve well chilled as a
>>sandwich filling or as a topping for Ritz Crackers.
>>
>>William
>
>What's the 1/2 tsp salt for... not salty enough from the saltiness of
>the tuna, cheese, mayo, and relish? I'd have omited that salt and
>doubled/tripled the black pepper... needs parsley too... and a bit of
>finely minced celery and onion. I like sweet relish but not with
>tuna, a 1/2 cup is a lot, I'd omit that altogether. In fact I'd use
>Hellmann's sandwich spread rather than plain mayo, then you'd have
>your relish.
>http://www.hellmanns.com/product/det...andwich-spread
>https://www.amazon.com/Hellmanns-San...andwich+spread
>
>

I don't want to make this any better Sheldon, it's damn near perfect.
I might eat too much of it.

William
=========

You can't improve on perfection)




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

"Bruce" wrote in message
...

In article >, says...
>
> wrote:
> >
> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > >That looks like one of those worthless late-night infomercial gadgets.
> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > >your
> > >money on a good knife instead.
> >
> > Spot on - I keep my knives sharp because we all know it's the dull
> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > knife cut me, just wondered what was stopping it - as in my bone lol
>
> Here's the opposite view though....from my standpoint.
>
> First, you get used to what you have and are used to working with.
>
> In my case, often somewhat dull knives. The only time I've ever
> cut myself was right after sharpening the knives and they worked
> "too good." I've learned to be extra careful after a sharpening.

Chefs always say that you'd better cut yourself with a sharp knife than
with a blunt one. Maybe sharp knives make for cleaner amputations.

=========

Amputations!!! That made me shudder! I haven't done that ... yet ...



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

In article >,
says...
>
> "Bruce" wrote in message
> ...
>
> In article >, says...
> >
> > wrote:
> > >
> > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > >That looks like one of those worthless late-night infomercial gadgets.
> > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > >your
> > > >money on a good knife instead.
> > >
> > > Spot on - I keep my knives sharp because we all know it's the dull
> > > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > > knife cut me, just wondered what was stopping it - as in my bone lol
> >
> > Here's the opposite view though....from my standpoint.
> >
> > First, you get used to what you have and are used to working with.
> >
> > In my case, often somewhat dull knives. The only time I've ever
> > cut myself was right after sharpening the knives and they worked
> > "too good." I've learned to be extra careful after a sharpening.
>
> Chefs always say that you'd better cut yourself with a sharp knife than
> with a blunt one. Maybe sharp knives make for cleaner amputations.
>
> =========
>
> Amputations!!! That made me shudder! I haven't done that ... yet ...

Me neither. I think my worst accidents have been with these:

http://www.cheesemakingshop.co.uk/im...icer_beech.jpg

"Bruce" wrote in message
T...

In article >,
says...
>
> "Bruce" wrote in message
> ...
>
> In article >, says...
> >
> > wrote:
> > >
> > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > >That looks like one of those worthless late-night infomercial
> > > >gadgets.
> > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > >your
> > > >money on a good knife instead.
> > >
> > > Spot on - I keep my knives sharp because we all know it's the dull
> > > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > > knife cut me, just wondered what was stopping it - as in my bone lol
> >
> > Here's the opposite view though....from my standpoint.
> >
> > First, you get used to what you have and are used to working with.
> >
> > In my case, often somewhat dull knives. The only time I've ever
> > cut myself was right after sharpening the knives and they worked
> > "too good." I've learned to be extra careful after a sharpening.
>
> Chefs always say that you'd better cut yourself with a sharp knife than
> with a blunt one. Maybe sharp knives make for cleaner amputations.
>
> =========
>
> Amputations!!! That made me shudder! I haven't done that ... yet ...

Me neither. I think my worst accidents have been with these:

http://www.cheesemakingshop.co.uk/im...icer_beech.jpg

================

Those box slicers make me nervous. I only used mine once then went back to
the *scary* knife



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

Dave Smith wrote:
>
> Gary wrote:
> > Here's the opposite view though....from my standpoint.
> > First, you get used to what you have and are used to working with.
> >
> > In my case, often somewhat dull knives. The only time I've ever
> > cut myself was right after sharpening the knives and they worked
> > "too good." I've learned to be extra careful after a sharpening.
> >
>
> Sharp knives cut like they are supposed to. Dull knives have trouble
> cutting where the are supposed to and slip off in the wrong direction,
> and that is where the bad cuts happen.

When I said I use somewhat dull knives often, they
aren't that dull where the blade slips off of the food.

Again, it's only been when I just stone the knives to razor sharp.
They cut faster than I'm used to and have caused injury. I've
learned to cut slower and really pay attention with the newly
sharpened ones. That's all.

As I said, you get used to a certain sharpness.....be careful when
you change that factor.

"Ophelia" > wrote in message
...
> "Bruce" wrote in message
> ...
>
> In article >, says...
>>
>> wrote:
>> >
>> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
>> > >That looks like one of those worthless late-night infomercial gadgets.
>> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
>> > >your
>> > >money on a good knife instead.
>> >
>> > Spot on - I keep my knives sharp because we all know it's the dull
>> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
>> > cast I tried to chop a garlic clove - I never even felt my razor sharp
>> > knife cut me, just wondered what was stopping it - as in my bone lol
>>
>> Here's the opposite view though....from my standpoint.
>>
>> First, you get used to what you have and are used to working with.
>>
>> In my case, often somewhat dull knives. The only time I've ever
>> cut myself was right after sharpening the knives and they worked
>> "too good." I've learned to be extra careful after a sharpening.
>
> Chefs always say that you'd better cut yourself with a sharp knife than
> with a blunt one. Maybe sharp knives make for cleaner amputations.
>
> =========
>
> Amputations!!! That made me shudder! I haven't done that ... yet ...

The closest I came was catching the side of my finger in a Commerical sized
Hobart with the shredding blade on many years ago. took my whole fingernail
off and some skin, but left the finger.

Cheri

In article >,
says...
>
> "Bruce" wrote in message
> T...
>
> In article >,
> says...
> >
> > "Bruce" wrote in message
> > ...
> >
> > In article >, says...
> > >
> > > wrote:
> > > >
> > > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > > >That looks like one of those worthless late-night infomercial
> > > > >gadgets.
> > > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > > >your
> > > > >money on a good knife instead.
> > > >
> > > > Spot on - I keep my knives sharp because we all know it's the dull
> > > > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > > > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > > > knife cut me, just wondered what was stopping it - as in my bone lol
> > >
> > > Here's the opposite view though....from my standpoint.
> > >
> > > First, you get used to what you have and are used to working with.
> > >
> > > In my case, often somewhat dull knives. The only time I've ever
> > > cut myself was right after sharpening the knives and they worked
> > > "too good." I've learned to be extra careful after a sharpening.
> >
> > Chefs always say that you'd better cut yourself with a sharp knife than
> > with a blunt one. Maybe sharp knives make for cleaner amputations.
> >
> > =========
> >
> > Amputations!!! That made me shudder! I haven't done that ... yet ...
>
> Me neither. I think my worst accidents have been with these:
>
> http://www.cheesemakingshop.co.uk/im...icer_beech.jpg
>
> ================
>
> Those box slicers make me nervous. I only used mine once then went back to
> the *scary* knife

They become increasingly more difficult to use as the piece of cheese
becomes smaller

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Bruce" wrote in message
> ...
>
> In article >, says...
>>
>> wrote:
>> >
>> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
>> > >That looks like one of those worthless late-night infomercial gadgets.
>> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
>> > >your
>> > >money on a good knife instead.
>> >
>> > Spot on - I keep my knives sharp because we all know it's the dull
>> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
>> > cast I tried to chop a garlic clove - I never even felt my razor sharp
>> > knife cut me, just wondered what was stopping it - as in my bone lol
>>
>> Here's the opposite view though....from my standpoint.
>>
>> First, you get used to what you have and are used to working with.
>>
>> In my case, often somewhat dull knives. The only time I've ever
>> cut myself was right after sharpening the knives and they worked
>> "too good." I've learned to be extra careful after a sharpening.
>
> Chefs always say that you'd better cut yourself with a sharp knife than
> with a blunt one. Maybe sharp knives make for cleaner amputations.
>
> =========
>
> Amputations!!! That made me shudder! I haven't done that ... yet ...

The closest I came was catching the side of my finger in a Commerical sized
Hobart with the shredding blade on many years ago. took my whole fingernail
off and some skin, but left the finger.

Cheri
================

Eeeeeeeeeeeeeeeeekkkkkkkkkkkkkk!!



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

"Bruce" wrote in message
T...

In article >,
says...
>
> "Bruce" wrote in message
> T...
>
> In article >,
> says...
> >
> > "Bruce" wrote in message
> > ...
> >
> > In article >, says...
> > >
> > > wrote:
> > > >
> > > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > > >That looks like one of those worthless late-night infomercial
> > > > >gadgets.
> > > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > > >your
> > > > >money on a good knife instead.
> > > >
> > > > Spot on - I keep my knives sharp because we all know it's the dull
> > > > knife that cuts. Broke that rule, when I had my left hand/wrist in
> > > > a
> > > > cast I tried to chop a garlic clove - I never even felt my razor
> > > > sharp
> > > > knife cut me, just wondered what was stopping it - as in my bone lol
> > >
> > > Here's the opposite view though....from my standpoint.
> > >
> > > First, you get used to what you have and are used to working with.
> > >
> > > In my case, often somewhat dull knives. The only time I've ever
> > > cut myself was right after sharpening the knives and they worked
> > > "too good." I've learned to be extra careful after a sharpening.
> >
> > Chefs always say that you'd better cut yourself with a sharp knife than
> > with a blunt one. Maybe sharp knives make for cleaner amputations.
> >
> > =========
> >
> > Amputations!!! That made me shudder! I haven't done that ... yet ...
>
> Me neither. I think my worst accidents have been with these:
>
> http://www.cheesemakingshop.co.uk/im...icer_beech.jpg
>
> ================
>
> Those box slicers make me nervous. I only used mine once then went back
> to
> the *scary* knife

They become increasingly more difficult to use as the piece of cheese
becomes smaller

=========

You mean on the slicer??


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

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "Bruce" wrote in message
>> ...
>>
>> In article >, says...
>>>
>>> wrote:
>>> >
>>> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
>>> > >That looks like one of those worthless late-night infomercial
>>> > >gadgets.
>>> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
>>> > >your
>>> > >money on a good knife instead.
>>> >
>>> > Spot on - I keep my knives sharp because we all know it's the dull
>>> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
>>> > cast I tried to chop a garlic clove - I never even felt my razor sharp
>>> > knife cut me, just wondered what was stopping it - as in my bone lol
>>>
>>> Here's the opposite view though....from my standpoint.
>>>
>>> First, you get used to what you have and are used to working with.
>>>
>>> In my case, often somewhat dull knives. The only time I've ever
>>> cut myself was right after sharpening the knives and they worked
>>> "too good." I've learned to be extra careful after a sharpening.
>>
>> Chefs always say that you'd better cut yourself with a sharp knife than
>> with a blunt one. Maybe sharp knives make for cleaner amputations.
>>
>> =========
>>
>> Amputations!!! That made me shudder! I haven't done that ... yet ...
>
> The closest I came was catching the side of my finger in a Commerical
> sized
> Hobart with the shredding blade on many years ago. took my whole
> fingernail
> off and some skin, but left the finger.
>
> Cheri
> ================
>
> Eeeeeeeeeeeeeeeeekkkkkkkkkkkkkk!!

It was very painful and very stupid on my part since I put my hand up to
stop the blade that was still spinning after I had turned it off. Duh! LOL
One good thing came out of it, the doc that put stiches in the nail bed said
my fingernail would not grow back, but it did.

Cheri

In article >,
says...
>
> "Bruce" wrote in message
> T...
>
> In article >,
> says...
> >
> > "Bruce" wrote in message
> > T...
> >
> > In article >,
> > says...
> > >
> > > "Bruce" wrote in message
> > > ...
> > >
> > > In article >, says...
> > > >
> > > > wrote:
> > > > >
> > > > > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > > > > >That looks like one of those worthless late-night infomercial
> > > > > >gadgets.
> > > > > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
> > > > > >your
> > > > > >money on a good knife instead.
> > > > >
> > > > > Spot on - I keep my knives sharp because we all know it's the dull
> > > > > knife that cuts. Broke that rule, when I had my left hand/wrist in
> > > > > a
> > > > > cast I tried to chop a garlic clove - I never even felt my razor
> > > > > sharp
> > > > > knife cut me, just wondered what was stopping it - as in my bone lol
> > > >
> > > > Here's the opposite view though....from my standpoint.
> > > >
> > > > First, you get used to what you have and are used to working with.
> > > >
> > > > In my case, often somewhat dull knives. The only time I've ever
> > > > cut myself was right after sharpening the knives and they worked
> > > > "too good." I've learned to be extra careful after a sharpening.
> > >
> > > Chefs always say that you'd better cut yourself with a sharp knife than
> > > with a blunt one. Maybe sharp knives make for cleaner amputations.
> > >
> > > =========
> > >
> > > Amputations!!! That made me shudder! I haven't done that ... yet ...
> >
> > Me neither. I think my worst accidents have been with these:
> >
> > http://www.cheesemakingshop.co.uk/im...icer_beech.jpg
> >
> > ================
> >
> > Those box slicers make me nervous. I only used mine once then went back
> > to
> > the *scary* knife
>
> They become increasingly more difficult to use as the piece of cheese
> becomes smaller
>
> =========
>
> You mean on the slicer??

Yes, there comes a point when the piece of cheese is the size of your
thumb and the slicer might confuse the two.

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "Bruce" wrote in message
>> ...
>>
>> In article >, says...
>>>
>>> wrote:
>>> >
>>> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
>>> > >That looks like one of those worthless late-night infomercial
>>> > >gadgets.
>>> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend
>>> > >your
>>> > >money on a good knife instead.
>>> >
>>> > Spot on - I keep my knives sharp because we all know it's the dull
>>> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
>>> > cast I tried to chop a garlic clove - I never even felt my razor sharp
>>> > knife cut me, just wondered what was stopping it - as in my bone lol
>>>
>>> Here's the opposite view though....from my standpoint.
>>>
>>> First, you get used to what you have and are used to working with.
>>>
>>> In my case, often somewhat dull knives. The only time I've ever
>>> cut myself was right after sharpening the knives and they worked
>>> "too good." I've learned to be extra careful after a sharpening.
>>
>> Chefs always say that you'd better cut yourself with a sharp knife than
>> with a blunt one. Maybe sharp knives make for cleaner amputations.
>>
>> =========
>>
>> Amputations!!! That made me shudder! I haven't done that ... yet ...
>
> The closest I came was catching the side of my finger in a Commerical
> sized
> Hobart with the shredding blade on many years ago. took my whole
> fingernail
> off and some skin, but left the finger.
>
> Cheri
> ================
>
> Eeeeeeeeeeeeeeeeekkkkkkkkkkkkkk!!

It was very painful and very stupid on my part since I put my hand up to
stop the blade that was still spinning after I had turned it off. Duh! LOL
One good thing came out of it, the doc that put stiches in the nail bed said
my fingernail would not grow back, but it did.

Cheri

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You were VERY lucky!!! Heh I bet you never do that again)



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