Yesterday I was peeling potatoes and my finger got in the way and I sliced a good chunk of my finger off. So I thought it might be fun to hear what sort of kitchen disasters, big or small, you have had. Please share

News for Blibble -

Thats NOT what they mean when they say "finger food".

While I was in college, I worked in a sandwich store. One of my duties was to slice the sandwich meats and then clean the slicing machine afterwards. At least once a week I'd cut myself on the stupid thing, which was bad enough, but then afterwards, when making sandwiches (which included oil and vinegar) the pain of that stuff going into the cut was awful.

After I was done complaining about a particularly bad cut, the assistant manager (a young guy who wasn't particularly bright, but was as funny as hell) took it upon himself to show me the correct way to use the slicer. As he was slicing one of the cheeses he announced, "Hey look at me, I'm cutting the cheese" and to add to the joke he tried to force himself to fart. He ended up shitting in his pants. (The name of the store was "Submarine Village"; thereafter he was known as the Village Idiot).

I can't list anything in particular. Every time I cook it's a mishap.

There's too many burns from the oven and slits on the finger too count.

Hope your finger's okay blibble. I was expecting a mishap such as burning a steak or something.

When my younger boy was in fourth grade, he was opening a microwaveable can of pasta. As he was opening the tab and pulled back the top, he sliced a couple of his fingers and needed eight stitches.

His finger was bandaged and he wasn't allowed to play sports for ten games. His team had a playoff game on the ninth day, so we let him play a little early.

While dribbling the ball, he noticed his bandage, which had been covering his fingers, had fallen off. He continued to dribbleas he was searching the floor for it. He finally found it, kept his dribble going and scooped it up. It was only then that he decided to pass to put the bandage on.

My mishaps are mostly burns from the oven when I'm broiling.

Hey! You stole my line.

I tried making a birthday cake for my wife when we were dating.


She threw it at me.


The whole cake.

I have burned myself more times than I care to imagine. I now try to remember to wear oven mitts when possible.

I do remember cutting myself pretty badly one night, but it was after dinner (and several bottles of wine) when I was washing the dishes. I was sort of drunk, so I hardly noticed that I had taken a chunk off my knuckle.

As for cooking mishaps, I was trying out a new dessert recipe and the recipe said to melt butter and then roll the dough balls in the melted butter and then sugar and cinnamon. Well, I completely misunderstood and ADDED the melted butter to the sugar and cinnamon. I ended up with a sopping, sticky mess.

I periodically set off the smoke alarm in my kitchen. Any self-respecting Indian dish should make a lot of smoke and bring tears to the eyes and fill the entire home with aroma from the spices Kitchens in US are designed for very mild cooking Usually I don't have any mishaps with the food itself. I am an extremely reluctant cook, but whenever I do cook something special, it turns out really well.

When I first got married I was burning my hand or fingers a couple times a week.

And then the Colonel bought you a frying pan, right?

Can somebody tell me why I find this hilarious?

Wasn't funny at the time. First time on my own just learning how to cook. We went trough alot of mac and cheese.

Hey, when I was younger I used to burn my hand lotsa times!

Oh...you meant cooking...

Never mind.

Signor V.

Nothing major on my end other than completely wasting money on good food i ruined... I keep a fire extinguisher on hand, never had to use it, I guess the biggest mishap was trying to make paella once and just wound up eating the seafood and throwing out most of the rice... emeril often says "the best part about cooking, is that you still get to eat even if you made a mistake"... true, how good it tastes is another issue... but nothing worse than paying top dollar for a piece of seafood or steak and then just destroying it because you didnt take the time/thought/planning to do it right... entering november this reminds me why i never cooked a turkey, one of these days maybe, but till now, going over friends or relatives has worked just fine and just as well as roitesserie turkey from the supermarket... LOL

So YOU are my downstairs neighbor??!!

I didn't know I was triggering off smoke alarms all the way till NJ. It is serious indeed then

My wife makes turkey in the crock pot.

It is so tender and juicy I can't eat a turkey from the oven anymore!

Care to share her recipe LN. I might try it this Thanksgiving.

Well she gets a turkey small enough to fit in a big crockpot, has me cut off the ribs, puts some water in there, salt, pepper, and maybe a few other spices. Cook on low for 8-12 hours or so.

I think that's it.

Does she stuff the turkey before she puts it in the crockpot?

Anyone ever try deep frying a turkey?

I've seen big deep fryers on sale at WalMart (made especially for turkeys) and have always wondered what it tasted like (deep-fried).

SC, I never have, but one of Mr. Babe's coworkers tried it last year. It takes forever, and your wings and drumsticks burn, because you have to cook it so long. Plus, you have to do it in your garage, because you can't have the thing in the house - I think it's a fire hazard. Plus, you use a gazillion gallons of oil.

I'll be making my nice sausage stuffing and putting my turkey in the oven.

We did that a couple years ago at a big family dinner. Everybody enjoyed it. Tasted great.

I tasted it once and it was outstanding. It's been a very popular way to make a turkey.

It is a fire hazrd, and I wouldn't even cook it in a garage. In fact, I wouldn't use the fryer anywhere near a house as those things have been known to result in fast spreading grease fires. There have been thousands of fire, mostly, I believe, from the heated oil overflowing when the turkey is lowered.

I have to tell you, I love just about anything deep-fried, but I can't imagine lowering a 25 lb. turkey into a big vat of boiling oil.

Delish.

Hello this is Mrs. Longneck I don't stuff it because there is evidence that the stuffing then contains more bacteria from the Turkey so I cook mine separate. I do use the juices thought to make it instead of water so that you get that turkey flavor but its safer. I don't know how you could stuff it and put it in the crock pot because theres nothing to stuff after cutting the ribs off you have to do this so that the Turkey breast will fit. Its just the Turkey breast because Casey does not like the dark meat and neither do I.

Then I put some water in it or the bottom dries out eventually the Turkey will release enough juice that you may need to remove some of the juice before its actually done. I also put salt, pepper (fresh ground), and also some herbs or Italian seasoning that way it looks nice too. When you go to remove it from the pot it will fall apart into peices its sooooo tender and juicy.

I put it on low the night before like at 10 or 11 and then its ready the next day at 11 or 12 then I turn to warm just so it stays warm until I get the sides ready.

My brother-in-law cooks his turkey this way every year, and it does come out perfect. As others have mentioned though, it can be very dangerous, and I don't recommend anyone trying it without knowing what they're doing.

Many years ago, for a Christmas dinner, we decided to make an old-fashioned mince pie the traditional way.

I started weeks in advance, preparing the mincemeat. This mostly consisted of periodically replenishing the alcohol content as everything was absorbed.

Well, when it came time to eat the baked mince pie, it was inedible to almost everyone. It tasted like pure turpentine. Our modern American taste buds were just not used to the real, traditional, homemade mince pies the way they were made back in the time of Charles Dickens. One woman did say that she would like to bring any and all leftovers to her elderly father. He was Irish, and hadn't had something like this in many years; this would absolutely remind him of what he grew up enjoying. So, she took pretty much the entire pie home with her, with our blessing. Her dad loved it.

Signor V.

Thank you, Mrs. Longneck. I'm going to keep your recipe and try it out sometime.

I don't think it matters what the topic is in the food and drink section. The conversation always ends up with sharing recipes.