The Conservative Cave
The Bar => The Lounge => Topic started by: Eupher on March 19, 2010, 06:57:39 AM
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...and I keep them like razors.
Cutting open a package of pork loin last night, however, the knife somehow slipped. I learned decades ago not to reach for a knife if I drop it, but like an idiot (and out of reflex), that's exactly what I did.
Damn near cut a half inch off the tip of my left hand middle finger.
Mrs E freaked. There was a lot of blood, as I take a baby aspirin every day.
Seven stitches and 2 hours later, I'm back home. The knife looked like a murder weapon. :rotf:
The Vicodin helps, but typing is a PITA.
When people see the bandage and ask what happened, I get to do this :bigbird: and smile.
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Yikes!! Did you cut it completely off? :o
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Yikes!! Did you cut it completely off? :o
No, but there ain't a lot left. With all the stitches, the damned finger looks like it's got a crown of thorns on it. :lmao:
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Oh my gosh!!! Hope you heal quickly. :heart:
I've been much better about slicing myself in the kitchen. I don't have the knife skills like a lot of cooks have...it's just not a good idea for me, having learned the hard way. I also have obtained a new mandolin with a very large hand guard....as I couldn't use the thing without serious blood letting. It would slice right into my finger so quickly that I wouldn't know it until there was blood. :thatsright:
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Oh my gosh!!! Hope you heal quickly. :heart:
I've been much better about slicing myself in the kitchen. I don't have the knife skills like a lot of cooks have...it's just not a good idea for me, having learned the hard way. I also have obtained a new mandolin with a very large hand guard....as I couldn't use the thing without serious blood letting. It would slice right into my finger so quickly that I wouldn't know it until there was blood. :thatsright:
I have to say that my knife skills are every bit as good as a professional sous chef's - and I have the scars to prove it. :-) I hadn't cut myself this badly since 1976 or so when I removed a chunk of the same finger and lost it in some onions I was chopping.
I was more pissed at myself for my idiocy than anything else. Mrs E freaked out, which wasn't good and irritated me too. "No dear, put the birds away. And get my wallet. Tonight."
:rotf:
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I have problems grating stuff -- it never fails that I manage to nick myself at least once!
Hope it heals quickly, Eupher! Those stitches probably get in the way all the time.
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Wow. Glad you are ok. I had a rather impressive altercation with a butter knife 10 years ago, and still have the scar. I SAW BONE.
Currently I am sporting a fabulous burn on the inside of my forearm, because of a very mean ole anodized steel stock pot. Damn that thing.
Hope you get to feeling better soon.
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I did something similar way back in 1984/85 time frame. I was slicing some ham and the razor sharp knife slipped and cut my index finger to the knuckle. (I saw the white part of the knuckle) Being somewhat adverse to going to Balboa Naval Hospital and waiting for a couple of hours, I grabbed some clear nylon thread, a small curved sewing needle, some Jack Daniels (for sterilization because I was sans Isopropanol), and sewed my finger back together myself. Because I got to it quickly enough, the adrenalin was still working and there was little or no pain. I taped it up to protect the wound and carried on with my weekend schedule.
Eupher, seriously, Vicodin for a cut ?? Wimp.......... :stirpot:
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The last time I cut myself was at work about seven years ago. We normally used a manual rotary blade for slicing vegetables for salads but my stupid-assed manager comes into work with a serrated knife with a silly little spacer on it. I'm cutting up a cucumber, slipped, and sliced the crap out of my finger.
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Euph.....you must be one of those slicers that can do the knuckle-hold, creep back while slicing like a maniac! I applaud your skills... :bow: :bow: :bow:. Seriously.
We were watching Bobby Flay do that one night on one of the cooking shows, and M told me if I did that...he'd be sitting with me in the ER with my hand in a towel and my fingers in an ice bag in his hand! Sadly...he's right. :whatever: I'm too much of a klutz to ever do it that way. :thatsright:
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Ah well, at least it was a nice clean cut, I had a difficult moment with a table saw 5 years ago and chewed off the very end of two fingers on my left hand; the end of the pointing finger was just chewed up, but it took some meat off the Finger Of Salutation, leaving a bit hanging which I bit off and spit out. It still looks a bit lopsided and has some lingering numbness, but looks fairly normal, even the fingerprint eventually came back.
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Ah well, at least it was a nice clean cut, I had a difficult moment with a table saw 5 years ago and chewed off the very end of two fingers on my left hand; the end of the pointing finger was just chewed up, but it took some meat off the Finger Of Salutation, leaving a bit hanging which I bit off and spit out. It still looks a bit lopsided and has some lingering numbness, but looks fairly normal, even the fingerprint eventually came back.
And they STILL require Army personnel to maintain & use sharp objects. I'm pretty sure that there is a lesson amongst these posts..... :fuelfire:
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And they STILL require Army personnel to maintain & use sharp objects. I'm pretty sure that there is a lesson amongst these posts..... :fuelfire:
Easiest way to get someone to volunteer for suture training is to give the infantryman a new knife... :fuelfire:
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Hey, we're nothing if not enthusiasitc with a new toy, dammit!
:tongue:
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I got a paper cut a couple of weeks ago. :tongue:
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I did something similar way back in 1984/85 time frame. I was slicing some ham and the razor sharp knife slipped and cut my index finger to the knuckle. (I saw the white part of the knuckle) Being somewhat adverse to going to Balboa Naval Hospital and waiting for a couple of hours, I grabbed some clear nylon thread, a small curved sewing needle, some Jack Daniels (for sterilization because I was sans Isopropanol), and sewed my finger back together myself. Because I got to it quickly enough, the adrenalin was still working and there was little or no pain. I taped it up to protect the wound and carried on with my weekend schedule.
Eupher, seriously, Vicodin for a cut ?? Wimp.......... :stirpot:
Aw, face it Rob! You're just jealous! (Better living through chemistry!) :tongue: :rotf:
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Euph.....you must be one of those slicers that can do the knuckle-hold, creep back while slicing like a maniac! I applaud your skills... :bow: :bow: :bow:. Seriously.
We were watching Bobby Flay do that one night on one of the cooking shows, and M told me if I did that...he'd be sitting with me in the ER with my hand in a towel and my fingers in an ice bag in his hand! Sadly...he's right. :whatever: I'm too much of a klutz to ever do it that way. :thatsright:
Yup, but I'd say the "maniac" thing is more in line with Chinese cooks and their "cleavers". Those guys scare the hell out of me. I'm fast, but not that fast.
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Aw, face it Rob! You're just jealous! (Better living through chemistry!) :tongue: :rotf:
I've had a scrip for Vicodin since about 1999 but it's for some serious back pain, not some silly laceration. :tongue: :-)
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I have problems grating stuff -- it never fails that I manage to nick myself at least once!
Hope it heals quickly, Eupher! Those stitches probably get in the way all the time.
It's to the point with me I don't buy whole blocks of cheddar anymore. Just give me the pre-shredded stuff.
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It's to the point with me I don't buy whole blocks of cheddar anymore. Just give me the pre-shredded stuff.
The problem with that around here is that I can only find sharp cheddar that is shredded, we like extra sharp so we have to buy the blocks.
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I've had a scrip for Vicodin since about 1999 but it's for some serious back pain, not some silly laceration. :tongue: :-)
I learned some years ago that one does not have to live with pain - but if it floats your boat, suffer away! :fuelfire:
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The only shredded cheddar I seem to find is medium or mild. To avoid obtaining those grating injuries, I use my Kitchen Aid Mixer with the food processing attachments. There was one point where shredded cheese was more expensive than the blocks. Now the price seems to be the same.
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I learned some years ago that one does not have to live with pain - but if it floats your boat, suffer away! :fuelfire:
Pain keeps me reminded that I'm still alive......... :p
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The only shredded cheddar I seem to find is medium or mild. To avoid obtaining those grating injuries, I use my Kitchen Aid Mixer with the food processing attachments. There was one point where shredded cheese was more expensive than the blocks. Now the price seems to be the same.
Just got done making a skillet breakfast - used goat cheese instead of the usual cheddar. Turned out pretty well, and no skinned knuckles.
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We've got shredded sharp here. Local stuff. Say what you want about Vermont, but those libtards do know how to make a pretty good cheese.
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For the catering job I had on Thursday, I made these savory cheese squares and needed shredded Swiss and Monterery Jack. Couldn't find the shredded, but thought...no problem, my lovely new food processor will zap 3 lbs of cheese in a heartbeat.
Went to make them....the last thing I had to do....and the little piece that sits on the center spindle to hold the shredder in place is missing. :thatsright: ( I now know what that black piece of plastic was for that was laying on the counter after Christmas, that I didn't know what it went to, and I don't know what I did with it. :censored: ) I had to use the grater....which I hate. Only one small part of a thumb knuckle went into the cheese.
Well...crap....I bet I could have used my new mandolin. :thatsright:
Note to self....when staying up all night cooking....mind does not fully engage in the details. :banghead:
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Note to self....when staying up all night cooking....mind does not fully engage in the details. :banghead:
Are you sure it's the "all night cooking" that's to blame?? :bolt:
:-)
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Are you sure it's the "all night cooking" that's to blame?? :bolt:
:-)
:hammer:
Yes....I started cooking about 10pm, and delivered the stuff at 9am....
I was doing the cheese squares about 7, thinking I had plenty of time.
I just can't remember what I did with the black plastic piece...I have a really bad feeling I threw it out. :censored: One of the main reasons I wanted this particular food processor was for quantity shredding/grating/slicing because it has an oversize feed tube. Without that piece...I can't use the slice/shred plate at all. :banghead: :banghead: :banghead:
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:hammer:
Yes....I started cooking about 10pm, and delivered the stuff at 9am....
I was doing the cheese squares about 7, thinking I had plenty of time.
I just can't remember what I did with the black plastic piece...I have a really bad feeling I threw it out. :censored: One of the main reasons I wanted this particular food processor was for quantity shredding/grating/slicing because it has an oversize feed tube. Without that piece...I can't use the slice/shred plate at all. :banghead: :banghead: :banghead:
Ouch. But you might be able to order a replacement part....
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Ouch. But you might be able to order a replacement part....
I'm going to see if I can. It's a GE.
I couldn't figure out why I couldn't get it to work, dug out the manual, and looked at the drawing of the pieces and that's when I saw I was missing a piece. I said several combinations of 4-letter words. :bawl:
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We've got shredded sharp here. Local stuff. Say what you want about Vermont, but those libtards do know how to make a pretty good cheese.
Vermont cheese is good stuff, in fact just about any type of chesse I like a few bites of.
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Vermont cheese is good stuff, in fact just about any type of chesse I like a few bites of.
The Sharp Cheddar we buy is from Vermont, and sold at Walmart. Cabot (http://www.cabotcheese.coop/pages/recipes/index.php)
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:picsneeded:
Post pictures of the knives. :evillaugh:
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The Sharp Cheddar we buy is from Vermont, and sold at Walmart. Cabot (http://www.cabotcheese.coop/pages/recipes/index.php)
I had a neighbor (RIP Ed) that loved that stuff from Wal Mart, he told everyone about it.
Now he's eating cheese with Jesus.