Paul Winalski wrote:It took me about 5 tries to learn how to fry chicken for Paul Prudhomme's chicken and andouille sausage gumbo recipe without starting a major grease fire on the stove. I've elsewhere recounted how the first time this happened, my indoor cat escaped outdoors in below-zero winter night temperatures, I had to leave the door open so the cat could get back in, and as a result I had to finish cooking the dish wearing a parka (until the cat finally came home and I could close the door and let the place warm up again).
Steven Noess wrote:About two months ago, while cutting myself a late-night snack of a hard cheese, I got greedy. I had cut a small piece on the cutting board and decided that I needed a little more...there was a small, uneven piece on the wedge, so rather than (smartly) using the cutting board again, I held the wedge in my left hand and thought that I could simply and quickly remove with my knife.
After the initial resistance that my knife encountered, the piece immediately and completely cut free and the very sharp Wusthof cleanly cut off the tip of my left index finger that was peeking out at the other end of the wedge from my haphazard grip. I keep my knives very sharp.
Thankfully my wife was around to retrieve the tip from the floor before my dog could get it while I was spewing blood all over the kitchen.
Now that it's healed, I have a strange indentation on the end of my finger with super-sensitive scar tissue. Ah, the things we'll do for great cheese.
celia wrote:Very big knife + very little sleep = very deep cut in the fleshy part of my hand just under my pinky. I remember being amazed that I could actually see all the different layers of fat and muscle, and thinking how much my flesh looked like steak.
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