I am wondering how common injuries to the hand/fingers are, to those whom are "everyday" cooks? I got my first nasty slice today - nothing to stitch - just took a fairly deep layer off my left pinky. Never injured myself to the point of needing sutures while cooking, but did twice while I was a potter (shattered stoneware).
I have a friend who is a professional chef and he has a systemic Staph infection from hand injuries which won't clear up. Anyone have home remedies he might want to try? I think he's about at his wit's end.
So now I have to deal with the soggy bandaid [censored]. The things too deep for the glue. Despite that I made some awesome scampi tonight - added mushrooms and peppers and some jalapeno for bite. Thanks to whomever started the "Shrimp scampi" thread. 🙂
-L.
Any respectable cook will have scars from cuts and burns on their hands. I got my first badge of honor in 7th grade home ec class. People who have worked in labs have similar scars. My hands have several reminders of that part of my life as well, including a scar from tendinitis surgery (pipetter's thumb). So much for a new career as a hand model. At least I still have a good bit of manual dexterity, unlike people with rheumatoid arthritis in their hands.
Any respectable cook will have scars from cuts and burns on their hands. I got my first badge of honor in 7th grade home ec class.
Mine was age 15 - instant 2nd degree burn while making pizza - slid my hand into the element in the preheated oven.
Quoted message said:
People who have worked in labs have similar scars. My hands have several reminders of that part of my life as well, including a scar from tendinitis surgery (pipetter's thumb).
OMG - this so rings true for me. I was a molecular biologist for 15 years. lots of use of Pipettemen. And back in the olden days, we used those nasty rubber bubs...I have extreme dexterity, though, because of my years in the lab. I am also an excellent potter (IIDSSM).
Quoted message said:
So much for a new career as a hand model. At least I still have a good bit of manual dexterity, unlike people with rheumatoid arthritis in their hands.
Cindy
This last one while was slicing turkey breast thin for sandwiches - I was in a hurry (mistake #1) using DH's knife (mistake #2) and was holding the damn thing in a stupid position (#3). I know better, and did it anyway.
"Cindy Fuller" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
-L. said:
I am wondering how common injuries to the hand/fingers are, to those whom are "everyday" cooks? I got my first nasty slice today - nothing to stitch - just took a fairly deep layer off my left pinky. Never injured myself to the point of needing sutures while cooking, but did twice while I was a potter (shattered stoneware).
I have a friend who is a professional chef and he has a systemic Staph infection from hand injuries which won't clear up. Anyone have home remedies he might want to try? I think he's about at his wit's end.
So now I have to deal with the soggy bandaid [censored]. The things too deep for the glue. Despite that I made some awesome scampi tonight - added mushrooms and peppers and some jalapeno for bite. Thanks to whomever started the "Shrimp scampi" thread. 🙂
-L.
Any respectable cook will have scars from cuts and burns on their hands. I got my first badge of honor in 7th grade home ec class. People who have worked in labs have similar scars. My hands have several reminders of that part of my life as well, including a scar from tendinitis surgery (pipetter's thumb). So much for a new career as a hand model. At least I still have a good bit of manual dexterity, unlike people with rheumatoid arthritis in their hands.
Cindy
--
Oh really? Sure, having such scars is common but saying that "Any respectable cook" will have them is going a bit too far. I have been a dedicated cook for 30+ years and was a bench scientist for 25 but I have no scars. I certainly had my share of cuts and burns, but treated properly they do not result in scars.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
Any respectable cook will have scars from cuts and burns on their hands. I got my first badge of honor in 7th grade home ec class.
Mine was age 15 - instant 2nd degree burn while making pizza - slid my hand into the element in the preheated oven.
I've done this twice, both in the same spot and both times fairly recently. This last time it appears the scar has chosen to remain there in self-defense rather than let me burn the tissue anew again.
Jill (gotta remember to use the LONG oven mitts, not the pot-holders!)
Any respectable cook will have scars from cuts and burns on their hands. I got my first badge of honor in 7th grade home ec class.
Mine was age 15 - instant 2nd degree burn while making pizza - slid my hand into the element in the preheated oven.
I've done this twice, both in the same spot and both times fairly recently. This last time it appears the scar has chosen to remain there in self-defense rather than let me burn the tissue anew again.
Jill (gotta remember to use the LONG oven mitts, not the pot-holders!)
I've finally got used to my long silicone oven mitts. They are easier to clean than the cloth ones and last longer. IMO, don't even bother with that little handle holder silicone mitt thing. It is too small and just invites burns on the upper portion of your hand and your wrist.
