The WTF Cooking Show Thread
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Tormek
That's the sort of thing I would have bought in a previous life. For all my knives, chisels, and planes. I have to make do with a cheap whetstone and a cheap diamond hone. The blade face puts so much suction on the whetstone it breaks pieces off when I pull. I put a mirror polish on a plane iron, and the local sharpening guy was stumped how I did it.
Also, Lodge cast iron ware is awesome. I have 3 of their pan, including one with ridges to mimick a grill. The tips of the ridges get stupid hot.
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That's the sort of thing I would have bought in a previous life. For all my knives, chisels, and planes. I have to make do with a cheap whetstone and a cheap diamond hone. The blade face puts so much suction on the whetstone it breaks pieces off when I pull. I put a mirror polish on a plane iron, and the local sharpening guy was stumped how I did it.
They are a "nice to have", but not the game changer that people make them out to be. I really don't use it that much for chisels and plane irons, unless I need to regrind an edge. For most touch-ups, I will use an 8000 grit whetstone and a leather strop that I made myself. I can be done before I could even get the iron in to the jig, so that means I do it more frequently.
Hell, I use it more for kitchen knives than I do plane irons and chisels.
Also, Lodge cast iron ware is awesome. I have 3 of their pan, including one with ridges to mimick a grill. The tips of the ridges get stupid hot.
I have one of those also. A wonderful pan to have in the wintertime here. It may not be full-on grilled food, but it gives you some of the characteristics without having to brave the cold and try to grill when it is well below freezing. I love Lodge products. I have, as best I can remember right now:
- 12" skillet with lid
- 10" skillet with lid
- 8-quart dutch oven
- 5-quart dutch oven
- Single burner griddle pan (great for grilled cheese)
- Double burner griddle/grill combo
- Grill pan
- Cast iron bacon presses
- Ceramic coated 6-quart dutch oven (like Le Creuset, but a fraction of the price)
- Grill press that goes with my grill pan
- Probably some other stuff I am forgetting...
That is in addition to all of the old Griswold and Piquaware stuff I have collected, a lot of that just sits on display in the kitchen though. I do have a 10" Piquaware skillet that I use a lot and it cooks wonderfully as it is like a mirror polish on the inside. Cast iron is also amazing to take camping with you. With a 12" skillet and a 12" dutch oven you can cook just about anything over a campfire, as long as you are driving to the campsite because you would not want to put either of those items in a backpack. ;)
I really dig cooking with cast iron.
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I usually get that soft, blobby Mozzerella which is impossible to grate
Ordinary mozzarella fresca, or real mozzarella (bufalla)?
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Almost certainly ;<wink>)
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Crock Pots do not produce really high heat, so food is much less likely to stick hard.
Unless you forget to turn it from high to low before leaving for work, after having forgotten to add any water. Do not ask how I know this.
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Unless you forget to turn it from high to low before leaving for work, after having forgotten to add any water. Do not ask how I know this.
Way back in the day I traveled a lot with my work. Staying in hotel rooms, etc. I got the bright idea one time that I would bring my Crock Pot and cook some ribs while I was gone at work. I put it on high heat to get it going and meant to turn it down to low before I left...I forgot.
I came back to the smelliest hotel room and a completely ruined Crock Pot. I just threw it away. It was like rib jerky caked in burnt sugar...
So yeah, you are more than correct.
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It will slice through a fingernail before you even feel it.
Yeesh. I keep my knives pretty sharp, but I've never gone through a fingernail...
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It was like rib jerky caked in burnt sugar...
Which reminds me: one time, when using a recipe written by someone in a different country, my husband managed to get the wrong cut of "shortribs" and ended up with way too much sugar for the amount of meat we had. The meat tasted like kettle corn, no joke.
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Yeesh. I keep my knives pretty sharp, but I've never gone through a fingernail... :</blockquote>
That is what happens when you don't keep your fingers curled under while chopping veggies with a truly sharp knife...
[spoiler]
[/spoiler]
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:DONOTWANT.M3U:
Oh, you edited a spoiler in, that's better!
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Thanks @boomzilla, I should have spoilered that...
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I love how that site gives me an ad for Sauce Labs... which I'm logged into one tab over.
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I love how
that siteGoogle gives me an ad for Sauce Labs... which I'm logged into one tab over.I get laser eye surgery clinic. Thanks Google!
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Oh, you edited a spoiler in, that's better!
@boomzilla did, and rightfully so. My apologies to anyone who saw it without the spoiler tags...
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That injury looks a lot worse than it actually is, really. Just a chunk of nail and a bit of blood. Not like there's exposed bone or anything ;)
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That injury looks a lot worse than it actually is, really. Just a chunk of nail and a bit of blood. Not like there's exposed bone or anything
Those injuries take forever to heal …
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That injury looks a lot worse than it actually is, really. Just a chunk of nail and a bit of blood. Not like there's exposed bone or anything
I agree. As the knife was so sharp, it really did not hurt that much at the time. It was hard to type effectively for a few days as for the next week it hurt like hell when I would bump it.
I have another similar injury at the moment, but it is mostly healed now and I cut down in to the nail, but not all the way through.
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As the knife was so sharp, it really did not hurt that much at the time.
That's the good thing about cuts with really sharp blades: they don't hit many nerve endings, so they don't hurt as much. And because the cut is fine, and there's essentially no skin tear, it's easy to apply just a little pressure to stop the bleeding completely. About 5-10 minutes later, the body's self-repair has sealed the cut, and then it's just a case of waiting
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it's easy to apply just a little pressure to stop the bleeding completely. About 5-10 minutes later, the body's self-repair has sealed the cut, and then it's just a case of waiting
On that one, not so much. It took close to an hour to stop bleeding.
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On that one, not so much. It took close to an hour to stop bleeding.
Hmm… either that was deeper than I thought from the picture, or there was something else inhibiting blood clotting. Anyway, either way, it stopped eventually, so it's fine
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It was pretty deep, and it took out the entire chunk. The chunk of nail and flesh was sitting on the cutting board. That picture was a couple of days after the incident, which is why it was not bandaged anymore.
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Ah, makes sense now
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…wear gloves?
Wouldn't have helped in my case. Of course, it wasn't a cooking accident, so would need to start a new thread.
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Of course, it wasn't a cooking accident, so would need to start a new thread.
Come to think of it, that cut I posted might not have hurt as much as it should have because that is the same finger I cut most of the way off with a circular saw ~10 years ago. That fingertip is pretty numb.
Also, since when do we start new threads around here? Off-topic is on-topic for us. ;)
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Seems like those things would cost ~$150 each. Time to Google.
EDIT: $25 for cheap, probably wouldn't make OSHA safety guidelines, $90-100 for professional products.
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There are some pretty good cut resistant gloves used fairly inexpensively in industrial settings. Couple bucks a pair. Not sure how they'd hold up to the monomolecular blades y'all are cutting fingernails with though.
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Seems like those things would cost ~$150 each.
~$100, I think I have one in a tackle box that I use when filleting fish.
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Yeah, my original guess was $100, but then I started thinking about how much steel toed boots cost and bumped it up.
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I started thinking about how much steel toed boots cost and bumped it up.
I have always worn Red Wing boots, and yeah...they are pretty proud of those...
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The chunk of nail and flesh was sitting on the cutting board.
I don't consider myself particularly squeamish, but ewww, I just threw up in my mouth a little bit...
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Also, since when do we start new threads around here?
Since getting likes on an OP gets you a different badge from getting likes on a regular post. :P
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Since getting likes on an OP gets you a different badge from getting likes on a regular post.
True shit? When did that happen??
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start a new thread.
Well, a What is your most WTF injury? thread ought to be delightful, judging from just the small sample here. I'll let someone else have the honours of being notified for every post on that one though...
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Well, a What is your most WTF injury? thread ought to be delightful, judging from just the small sample here. I'll let someone else have the honours of being notified for every post on that one though...
Feel free to rename it. ;)
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End of January.
But there has also "always" been the nice topic series alongside the nice post (which are mostly ignored).
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But there has also "always" been the nice topic series alongside the nice post (which are mostly ignored).
No there hasn't. Which is why the
* Topicparallel badges weren't created at the same time as the* Postones....[pjh@sofa discourse]$ git blame ./config/locales/client.en.yml | egrep "Nice (Post|Topic)" 3ba65af1 (Vikhyat Korrapati 2014-06-17 11:59:49 +0530 2361) name: Nice Post 7f3797b6 (Sam 2014-09-11 12:36:37 +1000 2370) name: Nice Topic [pjh@sofa discourse]$
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Well, OK, fine...but they've been around for a long time, relatively speaking.
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Cheddar is cheaper :p
But you're right: it should be mozzarella
We use a strong cheddar for our pizzas. It's not authentic, but it does mean we don't have to add any parmesan at all. (Yes, we get strong cheddar. Why?)
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That image made my violining hand hurt just looking at it. I've had plenty of bad cuts but never from a kitchen knife. Alway seem to manage to be really careful in the kitchen. Now, doing other dumb shit around the garage . . . that's different.
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Good man ;)
It's a thing not generally known in the US, but a properly matured cheddar cheese is rather different to what they're used to: it's supposed to become a high-strength hard cheese once it's had enough time sitting quietly, letting the cheese culture do its thing. Of course, that's not something that we export a lot of. ;) Fully-matured cheshire and wensleydale cheeses are revelations too, and lancashire cheese manages to get just a bit too much for me (there's something about it that just puts me right off, though its lovely when it is a week or two younger).
sharp cheddar
A young cheese. Why would you bother? It's not like I've not sampled good cheese in the US (there are some really nice ones from upstate NY) but what they label as cheddar is a pure travesty of that cheese's potential.
