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Old 05-05-2006, 08:59 PM   #11
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Quote:
Originally Posted by Swann
Many of the chefs on Food TV say they have asbestes fingers. They have callusus built up. However, when have you seen a hot dish/pan removed from the oven? From the way things are managed after baking you know they have been cooled. Cooking on top of the stove, the items may be cooled some too or they are use to the heat on the fingers. I use a towel to remove pans too but the towel is a thick terry type.
Maybe it's just time to replace the old threadbare ones that I've had for years.

Thanks for the info!
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Old 05-06-2006, 01:08 PM   #12
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Where on earth did you hear that kitchen towels are made from asbestos?


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Old 05-06-2006, 02:16 PM   #13
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Quote:
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Where on earth did you hear that kitchen towels are made from asbestos?


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Quote:
Originally Posted by Silver
That question is actually a bit tongue-in-cheek...
I was mostly kidding...but simply referring to the apparent superiority of kitchen towels on TV or invulnerable cooks or the fact that I might just be wimpy. I didn't really think the towels had asbestos in them.

I might be new, but not that new
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Old 05-06-2006, 02:36 PM   #14
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Didn't think they were!


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Old 05-07-2006, 10:53 PM   #15
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Quote:
Originally Posted by Silver
but I have noticed that all of the chefs on TV can hold the hottest dishes fresh out of the oven with nothing but a towel. When I do that...yowza.
The Dishes on the Food Network are cold and the Chefs must pretend they are hot (With the exception of Racheal Ray and her 30 minutes meals).
They even sample the food cold sometimes and smile even though it tasts like **** cold.
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Old 05-07-2006, 11:32 PM   #16
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I guess that makes sense, never really thought of it that way!
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Old 05-07-2006, 11:52 PM   #17
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Quote:
Originally Posted by Diane1415
The Dishes on the Food Network are cold and the Chefs must pretend they are hot (With the exception of Racheal Ray and her 30 minutes meals).
They even sample the food cold sometimes and smile even though it tasts like **** cold.
You must not watch Molto Mario very often. His plates may be cold but many of his other cooking equipment that he is using on each episode is very hot, not to mention the hot food that he handles with his bare hands.
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Old 05-08-2006, 01:40 AM   #18
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Quote:
Originally Posted by Diane1415
The Dishes on the Food Network are cold and the Chefs must pretend they are hot (With the exception of Racheal Ray and her 30 minutes meals).
They even sample the food cold sometimes and smile even though it tasts like **** cold.


How do you know this for sure?

What about the food that's cooked on top of the stove? Can you say the same thing?


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Old 05-08-2006, 12:13 PM   #19
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I was refering to the ones pulled out of the oven
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Old 05-08-2006, 01:22 PM   #20
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My husband thinks I have asbestos fingers, and I cannot use a dish towel as a pot holder without burning my fingers and setting the towel on fire. I think that day in, day out kitchen work like a pro does builds up resistance. I use an oxy-based cleaner and very hot water to get out most stains in my towels. I buy the towels in bulk, so I can have a stack of clean ones at hand.
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