"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Reply
 
Thread Tools Display Modes
 
Old 11-26-2011, 11:51 AM   #71
Senior Cook
 
Join Date: Oct 2010
Posts: 277
I will never use plasters for cuts ever again, their evil things. I was chopping carrots and sliced the top off my finger, after a bit of a panic I calmed down and stuck a plaster on it to carry on cooking. After eating dinner I tried to take the plaster off but it had dried onto the cut and was stuck. I tried soaking it in water and peeling it off gradually but it was too painful so I just had to go for it.
I know it sounds pathetic but it was very painful. A few months later my brother did exactly the same thing and was in agony too, he is 6ft 5in and plays rugby!
__________________

__________________
Fabiabi is offline   Reply With Quote
Old 11-26-2011, 01:44 PM   #72
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Timothy View Post
Hey! You sayin I'm strange?
Quote:
Originally Posted by PrincessFiona60 View Post
Oh yeah!
I'm as "normal" as you are!

I don't think either of us would win the "Normal" award!
__________________

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 11-26-2011, 06:58 PM   #73
Senior Cook
 
JoshuaNY's Avatar
 
Join Date: Sep 2011
Posts: 129
Quote:
Originally Posted by Fabiabi View Post
I will never use plasters for cuts ever again, their evil things.
I learn new words from folks across the pond every day. I was like what the heck is a plaster!! Had to google it. Cheers
__________________
Kachow! Joshua
JoshuaNY is offline   Reply With Quote
Old 11-26-2011, 07:10 PM   #74
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
It's just funny. When peeling potatoes Thanksgiving, I peeled my finger tip. Not an unusual occurence, but hubby came in and commented on blood in the food and took over while I staunched the blood and cleaned the peeled potatoes and took care of the "peeled" forefinger. No one was knowledgeable, but I do have a friend who made me one of my favorite canned condiments (confit de l'onion) and warned me that blood, sweat, and tears went into it; literally. OK, so we're cannibals!
__________________
Claire is offline   Reply With Quote
Old 11-26-2011, 10:52 PM   #75
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
hey folks, drugstores sell liquid bandages. come with a little brush applicator. works great on small cuts.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 11-26-2011, 11:01 PM   #76
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
I cut about 1/8th of an inch off the end my index finger on a bandsaw...blood everywhere and a not so bright office worker at the Junior High use Merthiolate to paint my finger...that hurt worse than cutting off the finger. Hopefully, liquid bandaid doesn't sting like that!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-27-2011, 04:34 PM   #77
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by PrincessFiona60 View Post
I cut about 1/8th of an inch off the end my index finger on a bandsaw...blood everywhere and a not so bright office worker at the Junior High use Merthiolate to paint my finger...that hurt worse than cutting off the finger. Hopefully, liquid bandaid doesn't sting like that!
Have you repeated this mistake?

See.. you learned your lesson.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 11-27-2011, 06:43 PM   #78
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
Quote:
Originally Posted by FrankZ View Post
Have you repeated this mistake?

See.. you learned your lesson.
Not on a band saw
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-27-2011, 06:47 PM   #79
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Point made then.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 11-27-2011, 11:43 PM   #80
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
Quote:
Originally Posted by FrankZ View Post
Point made then.
Yes, one nicely sharpened index finger.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.