"Andy" <q> wrote in message ...
> "-L." > wrote in news:1155198820.904575.112820
> @p79g2000cwp.googlegroups.com:
>
>> Superglue is not surgical glue. Superglue contains polyacrylamide
>> which is a neurotoxin when it is unpolymerized. DO NOT use superglue
>> to seal wounds.
>>
>> -L.
>
>
> -L.,
>
> Superglue has been on the front lines since Vietnam! My brother's used
> it! I used it back in March!
>
> Simmer down!
>
> Andy

Heroin's also been around for a long time.

Once I was transferring a pan of hot bacon grease to the sink to pour into
the "grease" coffee can. I wasn't carrying it level and it spilled about a
teaspoon of smoking hot bacon grease on my bare foot. I hobbled into the
bathroom and washed it off in the tub then squirted a gob of toothpaste on
it. Ahhhhhhhhhhh.......

It left a permanent scar.

Andy

"Nexis" > wrote in message news:5vuCg.374$cw.71@fed1read03...
>
> "Squet34785" > wrote in message
> ...
> > Heh, I got a Global Oriental Chef's knife as one of my wedding presents,
which
> > seems to be the best knife in the whole world. One problem, I'm not used
to knives
> > quite so sharp, and so I managed to slice off half my fingernail
yesterday
> > (seriously).
> >
> > So come on, what's your worst kitchen casualty?
>
> Ouch!
> I've had a couple mishaps myself:
> When I was 6 and my sister was 9, she grabbed a coffee can lid out of my
hand. I have
> 6 scars on my palm and various fingers. Mind you, this was with an old
fashioned can
> opener...you remember, the ones that left the can lid looking like a
sharks mouth?
> When I was 8 my sister and I were washing dishes (pre-dishwasher days for
us) and she
> handed me a knife she had just washed to rinse and dry. I dropped said
knife and it
> was buried 1/2 inch or so in the top of my foot. I walked into the living
room like
> that and asked my Dad to take it out I still have a scar from that one
too.
> About 10 years ago, I was cutting a watermelon and the knife slipped and
when into
> the wrist of the hand that was holding the melon. Yep, you guessed it,
another scar.
> Most recently, my husband had gotten me a mandolin with a ceramic blade.
The first
> time I used it, the plastic holder (that grips the food you're slicing)
slipped and I
> wound up slicing off the tip of my finger, nail and all. Yuck.
>
> kimberly
>
>

I think you deserve an award for even going back into the kitchen again!!!
:-)
-ginny

Squet34785 wrote:
> Heh, I got a Global Oriental Chef's knife as one of my wedding
> presents, which seems to be the best knife in the whole world. One
> problem, I'm not used to knives quite so sharp, and so I managed to
> slice off half my fingernail yesterday (seriously).
>
> So come on, what's your worst kitchen casualty?

Burns. I keep aloe plants gel around for these emergencies.

Jill

Andy wrote:

> Once I was transferring a pan of hot bacon grease to the sink to pour into
> the "grease" coffee can. I wasn't carrying it level and it spilled about a
> teaspoon of smoking hot bacon grease on my bare foot. I hobbled into the
> bathroom and washed it off in the tub then squirted a gob of toothpaste on
> it. Ahhhhhhhhhhh.......
>
> It left a permanent scar.
>

Ouch. My son had a nasty bacon grease burn a few years ago. Believe it or
not, the accident was the result of his vegetarian room mate cooking bacon.
She was making it for her boyfriend and somehow managed to slop the hot grease
on my son's foot.

In article .com>,
"sf" > wrote:

> Tara wrote:
> > An oven mitt on your left hand does not simultaneously protect your
> > right hand when you reach into the oven with both hands to pull out a
> > hot casserole.
> >
> > Tara
>
> I'm terrible when it comes to ovens (and irons). I'm always "branding"
> myself. Maybe I should use those gloves that go up to your elbow.

Welders gloves.

Seriously...

I read about that idea and I do have a pair I use for handling cactus,
but I'm planning on getting a pair for the kitchen! Gives you more
dexterity than mitts and they are not expensive, Maybe $6.00 to $8.00
for a set that will last for years.

Just try to avoid getting them wet. They are leather.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article . com>,
"KevinS" > wrote:

> 2. About the same period of time, we had a ski boat and a temporary
> moorage in front of the house. The moorage consisted of a chain and
> hook attacked to a concrete anchor
> with an orange float to hold the chain sort of close to the surface and
> mark the moorage. A mature crab took up life living on the chain. When
> you moor the boat, you can see down far enough to see the crab. You
> have to fish around in the water to grab the chain. Grabbing the chain
> prompts the crab to skitter up the chain in a menacing way. Put the
> chain down and the crab goes back down the chain. Only option was to do
> the job as fast as possible.
> The crab moved pretty fast.

I'd have had crab for dinner. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Squet34785 wrote:
> Heh, I got a Global Oriental Chef's knife as one of my wedding presents,
> which seems to be the best knife in the whole world. One problem, I'm not
> used to knives quite so sharp, and so I managed to slice off half my
> fingernail yesterday (seriously).
>
> So come on, what's your worst kitchen casualty?
I was peeling taro root with a crappy peeler, and managed to peel off
part of my index fingernail. BTW, the chef there used black pepper on
cuts- claimed it stopped bleeding

Kthonian wrote:
> One time on Usenet, "KevinS" > said:
> >
> > Kthonian wrote on Wednesday, August 9, 2006:
> >
> > <snip>
> >
> > > I also had a rather painful battle with a Dungeness crab as a
> > > pre-teen, but no scars from that one...
> >
> > I've never had a significant kitchen injury - only routine occasional
> > cuts and burns.
> > I recall two run-ins with Dungeness crabs:
> >
> > 1. In the summer on Hood Canal in Washinton State;
>
> Hey, that's my neck of the woods. :-)
>
> > I was in my early
> > 20's watching my two young (maybe 3 and 5 years old) nieces on the
> > beach on a fairly warm summer day. The tide was high and right in the
> > wash of the water line were hundreds (probably thousands) of baby crabs
> > - I assume they were Dungeness as that's the prevalent species. I'd say
> > they ranged in size from a dime to a nickel with distinctly formed
> > miniature pincers. The younger niece was afraid of them. I picked one
> > up, trying to show her she didn't need to be afraid. YOW!!! The little
> > sob skittered up from my palm to one of my fingers and dug in with the
> > pincers. No permanent damage, but I was surprised.
>
> I believe those are what we called rock crabs, rather than Dungeness;
> they usually stay in the deeper waters. Then again, I'm no expert. We
> used to play with rock crabs on the beach, and I'd take them to school
> with me. The teachers didn't appreciate that.
>
> > 2. About the same period of time, we had a ski boat and a temporary
> > moorage in front of the house. The moorage consisted of a chain and
> > hook attacked to a concrete anchor
> > with an orange float to hold the chain sort of close to the surface and
> > mark the moorage. A mature crab took up life living on the chain. When
> > you moor the boat, you can see down far enough to see the crab. You
> > have to fish around in the water to grab the chain. Grabbing the chain
> > prompts the crab to skitter up the chain in a menacing way. Put the
> > chain down and the crab goes back down the chain. Only option was to do
> > the job as fast as possible.
> > The crab moved pretty fast.
>
> Definitely a Dungeness; I used to catch them via fishing line in
> much the same way -- once they grabbed on, they didn't want to let
> go. Cheaper than a crab pot (especially since I didn't have a boat
> back then) and a nice surprise dinner when Mom got home from work.
>
> Even though the Canal can be murky, I still love to snorkle in it,
> just to see all the neat sealife. A friend caught sight of a small
> octopus once, the lucky stiff.
>
> ObFood: I'm going to be in Brinnon tomorrow, which will take me
> past Hama Hama Seafoods:
>
> http://www.hamahamaoysters.com/store.html
>
> I've *got* to get some smoked salmon, maybe some crab. DH won't
> eat oysters or clams, damnit...
>
> --
> "Kthonian" is Jani in WA
> ~ mom, Trollop, novice cook ~
Hi- I'm from Gig Harbor- my mom has a slip at Pleasant Harbor Marina-
have you ever been to the Halfway House? It's been a few years, but
their food was really good. Also, if you are coming from the south,
there is a store on the left(water) side- I think it's a True Value.
Anyway, they have a can of spaghetti-o's in there labeled "fish
assholes"- my kids got a huge kick from that

OmManiPadmeOmelet wrote on 8/10/2006:

> I'd have had crab for dinner. ;-)

I guess that's better than the other way around.

Kthonian wrote on 8/9/2006:

> Hey, that's my neck of the woods. :-) [referring to Hood Canal in WA State]

That's what I recall.

> I believe those are what we called rock crabs, rather than Dungeness;
> they usually stay in the deeper waters. Then again, I'm no expert. We
> used to play with rock crabs on the beach, and I'd take them to school
> with me. The teachers didn't appreciate that.

I didn't know that. Thanks.

<snip>

> ObFood: I'm going to be in Brinnon tomorrow, which will take me
> past Hama Hama Seafoods:

We were on the east shore basically across from Brinnon -
a little south of Scenic Beach State Park.

In article >,
"jmcquown" > wrote:

> Squet34785 wrote:
> > Heh, I got a Global Oriental Chef's knife as one of my wedding
> > presents, which seems to be the best knife in the whole world. One
> > problem, I'm not used to knives quite so sharp, and so I managed to
> > slice off half my fingernail yesterday (seriously).
> >
> > So come on, what's your worst kitchen casualty?
>
> Burns. I keep aloe plants gel around for these emergencies.
>
> Jill

Live ones I hope? :-)

Works better IMHO!

Don't underestimate Olive Oil......

I'm not kidding.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article om>,
"merryb" > wrote:

> Squet34785 wrote:
> > Heh, I got a Global Oriental Chef's knife as one of my wedding presents,
> > which seems to be the best knife in the whole world. One problem, I'm not
> > used to knives quite so sharp, and so I managed to slice off half my
> > fingernail yesterday (seriously).
> >
> > So come on, what's your worst kitchen casualty?
> I was peeling taro root with a crappy peeler, and managed to peel off
> part of my index fingernail. BTW, the chef there used black pepper on
> cuts- claimed it stopped bleeding

<shudder> OWCH!!!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

One time on Usenet, "merryb" > said:
> Kthonian wrote:

<snip>

> > ObFood: I'm going to be in Brinnon tomorrow, which will take me
> > past Hama Hama Seafoods:
> >
> > http://www.hamahamaoysters.com/store.html
> >
> > I've *got* to get some smoked salmon, maybe some crab. DH won't
> > eat oysters or clams, damnit...

> Hi- I'm from Gig Harbor- my mom has a slip at Pleasant Harbor Marina-
> have you ever been to the Halfway House? It's been a few years, but
> their food was really good.

How funny, we're meeting my father there for lunch today -- we were
supposed to do a picnic at Dosewallips, but the weather isn't
cooperating. :-)

> Also, if you are coming from the south,
> there is a store on the left(water) side- I think it's a True Value.
> Anyway, they have a can of spaghetti-o's in there labeled "fish
> assholes"- my kids got a huge kick from that

Heh, if we've got time, we may stop for that...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

Kthonian wrote on August 10, 2006:

> How funny, we're meeting my father there for lunch today -- we were
> supposed to do a picnic at Dosewallips, but the weather isn't
> cooperating. :-)

Sorry the weather isn't cooperating. We used to go to a day
recreation/picnic
area along the Dosewallips. If I remember correctly, coming off the
floating bridge,
we'd drive south on 101to a Forest Service Road a little north of
Brinnon, then drive
in about 15 miles. The first 10 miles or so were not bad. The last few
miles were a
big tank trap. Lovely spot, though. Was that your destinatrion?

Squet34785 wrote:

> So come on, what's your worst kitchen casualty?

One of my staff members gave herself a very nasty cut on Hallow'een. I
was the one who got to take the bleeding clown to the emergency room.
Mind you , she said it was even more embarrassing when her family
doctor discovered her in the emergency room.

John Kane, Kingston ON Canada

In article .com>,
"KevinS" > wrote:

> OmManiPadmeOmelet wrote on 8/10/2006:
>
> > I'd have had crab for dinner. ;-)
>
> I guess that's better than the other way around.

Indeed... <lol>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

David Hare-Scott wrote:
> "Squet34785" > wrote in message
> ...
> > Heh, I got a Global Oriental Chef's knife as one of my wedding presents,
> > which seems to be the best knife in the whole world. One problem, I'm not
> > used to knives quite so sharp, and so I managed to slice off half my
> > fingernail yesterday (seriously).
> >
> > So come on, what's your worst kitchen casualty?
> >
> >
>
> If you use good technique and avoid rushing you can almost prevent
> casualties of any sort.
>
> Curl your fingers of your holding hand so that you hold by the tips not the
> pads and you will not take slices off your fingernails or, more important,
> your finger tips. The last knuckle of your longest finger (usually the
> middle one) becomes the guide that the flat of the knife slides against and
> with that last joint pointing down you cannot get the end of the finger
> under the blade.
>
> David

Very true, however, 20+ years later you can still just see the scar
tissue on the knuckle of my middle left finger; a result of learning to
use a knife properly. I think it was my 2nd or 3rd day in the kitchen.
Still, once learned one never does it again.

John Kane, Kingston ON Canada

Andy wrote:
>
> You're entitled to your opinion. I've used brand named superglue before
> and I would again.
>
> Andy

Ok, but when ya start twitchin' remember I toadyaso.....

-L.

-L. taking an infinite amount of time, finally, on 10 Aug 2006, typed
out:

> Ok, but when ya start twitchin' remember I toadyaso.....
>

-L.,

I won't. I've been in the presence of arsenic (a bird preservative) for
too long to worry about one squirt of superglue!

Andy

In ps.com,
-L. > typed:
> Andy wrote:
>>
>> You're entitled to your opinion. I've used brand named superglue
>> before
>> and I would again.
>>
>> Andy
>
> Ok, but when ya start twitchin' remember I toadyaso.....
>
> -L.

It's already effecting his brain...

BOB

In article . com>,
says...
>
> Squet34785 wrote:
> > Heh, I got a Global Oriental Chef's knife as one of my wedding presents,
> > which seems to be the best knife in the whole world. One problem, I'm not
> > used to knives quite so sharp, and so I managed to slice off half my
> > fingernail yesterday (seriously).
> >
>
> LOL! That's par for the course with sharp knives. I trim my
> fingernails with them too (right after they're sharpened).
>
> > So come on, what's your worst kitchen casualty?
>
> I'm pretty careful in the kitchen now, but I had a nasty kitchen
> episode when I was a teenager. I was making french fries from scratch.
> I started heating the oil and the phone rang. Being a teenager, I
> talked. When I remembered the oil, it was over heated and smoking. I
> didn't know what to do with it, so I took it into the bathroom and
> tossed the hot oil in the toilet. <Now you know why I'm careful> I
> ended up with 1st, 2nd and 3rd degree burns on the exposed parts of my
> body. It was very painful and left me with patches of skin that still
> don't tan.

Had a one or two incidents like that in this household. Yes, boiling oil
really does get very interesting when water enters the picture.

Then in the household cleaning department, SO thought he'd do some
cleaning but never realized you should never mix amonia and bleach. He
thought he gassed the cats to death.

In article >, artisan2
@ix.netcom.com says...
> On Wed, 09 Aug 2006 19:01:02 -0500, Damsel in dis Dress
> > wrote:
>
> >On 9 Aug 2006 15:10:21 -0700, "Bailey Legull" >
> >wrote:
> >
> >>Had my hand in a glass as I was washing it. It broke and sliced into a
> >>finger. No hospitalization necessary, but a warning to everybody out
> >>there.
> >
> >Been there, done that. Lotsa blood!
> >
> >Carol
>
> Did that when I was a kid. It was big vein too...along the side of my
> thumb....either that or an artery. I think a vein... I bled and
> bled and bled..and I had to get stitches in it.. Still a nice little
> scar to this day.
>
> Christine
>

My major injuries have all been in pursuit of one of my other hobbies,
computers and electronics. Yes, I do computers as a profession too and
they're rather shocked that I can whip up an interface for the phone
system to be able to provide a queued message.

I managed to slice open my left index finger while using a sharp blade
and trying to repair a connector.

Bled like all hell. Cleaned it, wrapped it, let the blood soak through a
couple layers of paper towels, a dish towel, etc. By the time I'd driven
myself to the ER the bleeding had stopped. However when the doctor
injected the anesthesia and proceeded to irrigate the wound it started
bleeding again.

Fun times!

In article >,
says...
> One time on Usenet, Christine Dabney > said:
> > On Wed, 09 Aug 2006 19:01:02 -0500, Damsel in dis Dress
> > > wrote:
> > >On 9 Aug 2006 15:10:21 -0700, "Bailey Legull" >
> > >wrote:
>
> > >>Had my hand in a glass as I was washing it. It broke and sliced into a
> > >>finger. No hospitalization necessary, but a warning to everybody out
> > >>there.
>
> > >Been there, done that. Lotsa blood!
>
> > Did that when I was a kid. It was big vein too...along the side of my
> > thumb....either that or an artery. I think a vein... I bled and
> > bled and bled..and I had to get stitches in it.. Still a nice little
> > scar to this day.
>
> Ugh, I'd better quit reading this thread. I don't mind my own
> blood at all, but just *reading* about someone else's fluid loss
> makes me kinda woozy...

I've always wondered about phobias regarding blood. I have no problem
seeing mine or someone elses.

In article >,
says...
> Nexis wrote on 09 Aug 2006 in rec.food.cooking
>
> >
> > "Squet34785" > wrote in message
> > ...
> > > Heh, I got a Global Oriental Chef's knife as one of my wedding
> > > presents, which seems to be the best knife in the whole world. One
> > > problem, I'm not used to knives quite so sharp, and so I managed to
> > > slice off half my fingernail yesterday (seriously).
> > >
> > > So come on, what's your worst kitchen casualty?
> >
> > Ouch!
> > I've had a couple mishaps myself:
> > When I was 6 and my sister was 9, she grabbed a coffee can lid out of
> > my hand. I have 6 scars on my palm and various fingers. Mind you, this
> > was with an old fashioned can opener...you remember, the ones that
> > left the can lid looking like a sharks mouth? When I was 8 my sister
> > and I were washing dishes (pre-dishwasher days for us) and she handed
> > me a knife she had just washed to rinse and dry. I dropped said knife
> > and it was buried 1/2 inch or so in the top of my foot. I walked into
> > the living room like that and asked my Dad to take it out I still
> > have a scar from that one too. About 10 years ago, I was cutting a
> > watermelon and the knife slipped and when into the wrist of the hand
> > that was holding the melon. Yep, you guessed it, another scar. Most
> > recently, my husband had gotten me a mandolin with a ceramic blade.
> > The first time I used it, the plastic holder (that grips the food
> > you're slicing) slipped and I wound up slicing off the tip of my
> > finger, nail and all. Yuck.
> >
> > kimberly
> >
> >
> >
>
> 1st 2nd and 3rd degree burns up to both knees in a bbq lighting accident
> back around 77....Never use naptha to light the bbq,,,,I was off work for
> 3 months....hurt to even stand up.

Bravo! You get the prize. I mean, as kids we threw everything including
spray bombs into fires to see what would happen. One friends white/grey
house ended up with green polka dots after one experiment.

But we never got hurt doing anything involving fire. Worst I came across
was an RF burn.

In article . net>,
says...
> BOB wrote:
> > Not in the way that most people think of superglue, but yes, it *is*
> > superglue. Surgical grade of course. It burns just as much as the
> > stuff we can buy in the store. That's why I asked the doctor the last
> > time I needed a wound closed. It hasn't completely replaced stitches,
> > and won't for quite a while, but for certain types of cuts, the doctor
> > said it's all he/they use any more.
> >
> > BOB
> >
>
>
> Yep - a former coworker sliced his thumb up fairly badly a few years
> back and they told him that if it started to open up again to just use
> some super glue so that he wouldn't have to return to the hospital.
> Nicer on his wallet, I guess.
>

Considering that what they close wounds with these days is none other
than cyanoacrylate I'm not surprised.

In article >, Andy <q> says...
> Once I was transferring a pan of hot bacon grease to the sink to pour into
> the "grease" coffee can. I wasn't carrying it level and it spilled about a
> teaspoon of smoking hot bacon grease on my bare foot. I hobbled into the
> bathroom and washed it off in the tub then squirted a gob of toothpaste on
> it. Ahhhhhhhhhhh.......
>
> It left a permanent scar.
>
> Andy

Oh yes, and always wear shoes, preferably leather when cooking. I
spilled one drop of boiling water on my left foot, clad only in a sock.
I still have the scar to this day and it happened nearly 2 years ago.

In article >,
T > wrote:

> Had a one or two incidents like that in this household. Yes, boiling oil
> really does get very interesting when water enters the picture.
>
> Then in the household cleaning department, SO thought he'd do some
> cleaning but never realized you should never mix amonia and bleach. He
> thought he gassed the cats to death.

He's lucky that they survived... :-(

Also _never_ mix bleach and acid, or ammonia and acid.

Every spring we get people into the emergency room with lung damage from
cleaning hard water deposits using strong acid, then bleaching without
proper rinsing.

<sigh>

I use strong acid in the bathroom for bad hard water deposits, but I
purchased a gas mask off of ebay to use when I do that. I got it for a
good price, $25.00 for a brand new one from Israel and $5.00 each for
extra filters....

but that was prior to 9/11 when gas mask prices went out the roof. ;-)

I rinse well before using any other cleaners.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"Squet34785" > wrote:

> Heh, I got a Global Oriental Chef's knife as one of my wedding presents,
> which seems to be the best knife in the whole world. One problem, I'm not
> used to knives quite so sharp, and so I managed to slice off half my
> fingernail yesterday (seriously).
>
> So come on, what's your worst kitchen casualty?

Worst? Ida Know. A couple years ago I ran a cooking fork tine through
my thumb or forefinger. That was pretty cool to see.

Yesterday I spilled almost boiling mint jelly on my right hand while
pouring it into the jars. THAT hurt like blood blinkin' hell! The
heckuva it was that I could NOT immediately drop the container. I had
to find a spot to carefully set it while enduring the blistering burn.
If I'd (as instinct would have it) dropped the glass pitcher with the
jelly in it, I would have had it all over the front of me and my legs,
not to mention the counter and the floors.

It better get a ribbon!
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com

In article >,
T > wrote:

> Then in the household cleaning department, SO thought he'd do some
> cleaning but never realized you should never mix amonia and bleach. He
> thought he gassed the cats to death.

Doesn't read labels eh?
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com

On Wed, 09 Aug 2006 23:10:59 GMT, "Michael "Dog3" Lonergan"
> wrote in
86.121>:

> Barefoot on the patio making cocktails. Ice was a big block sitting in a
> large tub. Dropped ice pick which landed on my foot point down and went
> halfway through my foot. At least it missed bone and nerve endings. Lots
> of blood though.

For the edification of this colonial, what is the normal English (i.e.,
un-American) name for an "Ice Pick"?

--
Die dulci fruere,
Nicolaas.



.... Why are haemorrhoids called "haemorrhoids" instead of "arseteroids"?

Michael "Dog3" Lonergan, after taking an infinite amount of time,
finally, on 11 Aug 2006, typed out:

> Nicolaas Hawkins >
> :

>> For the edification of this colonial, what is the normal English
>> (i.e., un-American) name for an "Ice Pick"?


Rather, http://tinyurl.com/hyll7 what would you call it?

Andy

Nicolaas wrote:

> For the edification of this colonial, what is the normal English (i.e.,
> un-American) name for an "Ice Pick"?

According to the online UK dictionary
www.freesearch.co.uk/dictionary/ice+pick, "ice pick" *is* the "normal"
English term.

Bob

On Fri, 11 Aug 2006 04:46:03 -0500, Andy <q> wrote in
>:

> Michael "Dog3" Lonergan, after taking an infinite amount of time,
> finally, on 11 Aug 2006, typed out:
>
>> Nicolaas Hawkins >
>> :
>
>>> For the edification of this colonial, what is the normal English
>>> (i.e., un-American) name for an "Ice Pick"?
>
> Rather, http://tinyurl.com/hyll7 what would you call it?
>
> Andy

Ah! That would depend on its environment. In the kitchen I would call it
a wooden-handled skewer; in the workshop I would call it a scratch-awl -
and in both environments I would call it bloody dangerous.

Thanks for the clue. I was thinking "pick" as in "pick and shovel" and
had a mental image of the tool mountaineers use to chop footholds in the
ice ... and wondering what the hell use something like that might be in
the kitchen!

--
Die dulci fruere,
Nicolaas.



.... Parenthetical remarks (however relevant) are unnecessary.

On 11 Aug 2006 05:30:02 -0500, Bob Terwilliger
> wrote in
>:

> Nicolaas wrote:
>
>> For the edification of this colonial, what is the normal English (i.e.,
>> un-American) name for an "Ice Pick"?
>
> According to the online UK dictionary
> www.freesearch.co.uk/dictionary/ice+pick, "ice pick" *is* the "normal"
> English term.
>
> Bob

Aw, hell! And I was SURE that I spiked English! :-)

--
Die dulci fruere,
Nicolaas.



.... If you think there is good in everybody, you haven't met everybody.

On Fri, 11 Aug 2006 09:19:48 GMT, "Michael "Dog3" Lonergan"
> wrote in
86.121>:

> Nicolaas Hawkins >
> :
>
>> On Wed, 09 Aug 2006 23:10:59 GMT, "Michael "Dog3" Lonergan"
>> > wrote in
>> 86.121>:
>>
>>> Barefoot on the patio making cocktails. Ice was a big block sitting
>>> in a large tub. Dropped ice pick which landed on my foot point down
>>> and went halfway through my foot. At least it missed bone and nerve
>>> endings. Lots of blood though.
>>
>> For the edification of this colonial, what is the normal English
>> (i.e., un-American) name for an "Ice Pick"?
>
> I have not a clue on your question. Mayhaps someone else will know. I did a
> quick scan on m-w.com and Britannica.com and could not find much. I'll say
> this about ice picks. They would make excellent murder weapons if jabbed in
> the right place.

Having now seen the illustration, I would have great difficulty arguing
with you on that point (sorry!), Michael.


--
Die dulci fruere,
Nicolaas.



.... As a general rule, one should never generalize.

Nicolaas Hawkins, after taking an infinite amount of time, finally, on
12 Aug 2006, typed out:

> On Fri, 11 Aug 2006 04:46:03 -0500, Andy <q> wrote in
> >:
>
>> Michael "Dog3" Lonergan, after taking an infinite amount of time,
>> finally, on 11 Aug 2006, typed out:
>>
>>> Nicolaas Hawkins >
>>> :
>>
>>>> For the edification of this colonial, what is the normal English
>>>> (i.e., un-American) name for an "Ice Pick"?
>>
>> Rather, http://tinyurl.com/hyll7 what would you call it?
>>
>> Andy
>
> Ah! That would depend on its environment. In the kitchen I would
> call it a wooden-handled skewer; in the workshop I would call it a
> scratch-awl - and in both environments I would call it bloody
> dangerous.
>
> Thanks for the clue. I was thinking "pick" as in "pick and shovel"
> and had a mental image of the tool mountaineers use to chop footholds
> in the ice ... and wondering what the hell use something like that
> might be in the kitchen!


Nicolaas,

You're welcome! A picture IS worth a thousand words.

All the best,

Andy

In article >,
says...
> T >
> :
>
> >
> > Had a one or two incidents like that in this household. Yes, boiling
> > oil really does get very interesting when water enters the picture.
>
> Interesting. Besides the ice pick incident, I had another bad kitchen
> experience. I was boiling shell pasta for a dish I was making. To test
> the pasta I usually just haul a piece out of the water with a fork or spoon
> and eat a piece to see if it is cooked the way I like it. Well... this one
> shell I had on the spoon still had boiling water inside of it which I did
> not notice. Burnt the beJesus out of my upper lip. Got a HUGE blister and
> it looked like I had the worst case of herpes in history. It was painful
> as hell too.
>
> Michael

Ouch! Never managed to do that yet. But then, I'm pretty good about
being able to tell when pasta is done just by watching it on the boil.

In article >,
lid says...
> In article >,
> "Squet34785" > wrote:
>
> > Heh, I got a Global Oriental Chef's knife as one of my wedding presents,
> > which seems to be the best knife in the whole world. One problem, I'm not
> > used to knives quite so sharp, and so I managed to slice off half my
> > fingernail yesterday (seriously).
> >
> > So come on, what's your worst kitchen casualty?
>
> Worst? Ida Know. A couple years ago I ran a cooking fork tine through
> my thumb or forefinger. That was pretty cool to see.
>
> Yesterday I spilled almost boiling mint jelly on my right hand while
> pouring it into the jars. THAT hurt like blood blinkin' hell! The
> heckuva it was that I could NOT immediately drop the container. I had
> to find a spot to carefully set it while enduring the blistering burn.
> If I'd (as instinct would have it) dropped the glass pitcher with the
> jelly in it, I would have had it all over the front of me and my legs,
> not to mention the counter and the floors.
>
> It better get a ribbon!
>

I hereby award you the Iron Cross for your stamina and self preservation
instincts.

In article >,
lid says...
> In article >,
> T > wrote:
>
> > Then in the household cleaning department, SO thought he'd do some
> > cleaning but never realized you should never mix amonia and bleach. He
> > thought he gassed the cats to death.
>
> Doesn't read labels eh?

No he didn't at that time. That's what I get for finding someone so
young. When I met him he'd just turned 20, and I had just turned 28.
Didn't find out about his age until a few weeks later and sort of
freaked at the time.