do they grow back again after getting burnt?

Yes. His did, but we put the fire out before it really reached the scalp.

I believe with severe burning, there can be permanent damage to the skin and roots that sometimes prevents hair from regrowing.

Some "friend"!

Signor V.

The good news is that the friend, who lit the guy's hair on fire, was bald within 5 years. Karma's a bitch.

I must've missed this thread the first time around...lots of interesting stories!

It's nice to read here and know that I'm not alone in cooking troubles. haha

Several years ago, I tried making an Italian Cream Cake, something my mom makes often and well. It's three layers, and my screw-up was that I somehow forgot about the icing and put two layers together with nothing in between. We were able to get the top layer off okay to add the icing, luckily. My fear was that the layer would just crumble apart when we tried moving it.

And I get really mad at myself anytime I burn cookies, so much that I think I've become paranoid, and now my mom claims I try to take them out too soon. I like to notice people's various cookie preferences. My brother likes chewy soft cookies, what seems not fully cooked. My grandpa actually likes burnt cookies, so he's the savior when I burn any, because I know he'll eat them.

I had a cooking mishap, I ate a 2 inch think Delmonico too fast

Hmmm, I guess the Thread killer strikes again

Cooking mishaps?

I turn on the oven.

It's downhill from there.

I find myself cooking according to my moods. Sometimes I'll be all anxious to try a recipe and will cook for hours if necessary. Other days, not so much.

More of a brewing mshap than a cooking mishap.

When I got my first espresso maker about 20 years ago (my how time flies), we had a coule over for dinner and I was going to show off my espreso making skills (of course this was going to be the second time I made espresso.

Anyway, as you know some of the older machines (and curent ones) have a metal filter with minute holes in which the pressure forces the water through the filter. For mine you had to slide the filter up and "screw" it on.

So I load er up and the pressure is building and then boom! it explodes! Evidently I did not have it on tight enough and the pressure forced it open.

Coffee and ground were everywhere and I swear 20 years later I am still removing grounds from my ears. I fortunately was about 10 feet away or I woud have been nailed and prbably hurt. It blew a hole in the wall and we also had one of those "popcorn" type ceilings -- try cleaning coffee and grounds fro one of those babies.

After the explosion and realization that no one was injured all we could do was laugh and then.... go down the stret to the coffee house for some espresso.

I love bacon but bacon hates me. My girlfriend can stand there and cook bacon the whole time with no problem. As soon as I walk up and stand there for a second the bacon pops and shoots hot grease on me. I've been hit by popping bacon so many times I really think I'm cursed when it comes to frying it. I've even been hit in the eye by it.

Maybe that's not a mishap, but it's definitely a painful ongoing battle for me.

Blib, microwave your bacon. Three minutes for two rashers. Presto.

I'm not sure I want to know what a "rasher" is.

Microwaving your bacon doesn't give the crispiness that frying or grilling does, and it'll shrink it considerably. But it's quicker, easier, and doesn't alter the taste.

That actually sounds good. I'm not a big fan of crispy bacon. I'll try microwaving it.

A bacon tray will come in handy; also known, I believe, as a defrosting tray (I re-name things according to my own purpose ):

^ The fat drains into the grooves. Cover it with a microwaveable bowl.

You could always try pre-cooked bacon. Boar's Head brand makes a surprisingly good one. You simply pan fry it for a few seconds to warm it up.

sounds good

off topic buuuuuuut

I just got a set of Knives an some whisks... so I may have some cooking mishaps in the near future

Cooking Mishaps? None, whatsoever.

Now, cooking preparation mishaps....in a matter of 2 days I managed to slice my thumb open (Perpendicular to the nail), took a few weeks to heal and then next I cut myself about an inch across right below my thumb on my palm. The cool part about it was that I hit the vain and the knife stayed in and actually blew the vain out, it causes another small hole next to the cut where the blood forced out (I have no idea how this happened). My girlfriend doesn't let me play with knives anymore now

It doesn't top DMC's grizzly misadventures with knives but a few months ago I was innocently making a can of Chef Boyardee ravioli or spaghetti & meatballs or whatever and cut my left thumb pretty badly trying to open the can. There was a profuse amount of blood everywhere and the gash took quite a while to heal. Needless to say I now employ greater caution while opening cans of Chef Boyardee and other canned foods.

The exact thing happened to my son 3 1/2 years ago.And it was Chef Boyardee ravioli with the pop top for the microwave. My daughter told me that he was bleeding and he was fine until I took his hand, squeezed it and the blood squirted up. He got a few stitches, and couldn't play basketball for ten days.

He actually played after 7 days because his team was in the playoffs. During the game, while dribbling the ball, the thick bandage came off. Realizing it came off, he started looking all over for it...while dribbling the ball the whole time. He finally found it, scoooped it up and only then did he pass the ball so he could put it back on.

The doctor in the ER said that it was surprising the number of people who slice themselves opening those cans.

There are two types of openers that I know of. The ones with a circular blade that make an incision on the tin are the dangerous ones. The ones which cleanly remove the top without making any cut are fantastic. I am using one such can opener for more than a year and it is one of the most satisfactory tools to use

The one my son used was a pop top with a tab that you pop, like a can of soda, and then peel back.

I use a can opener that cuts through the top, and then you twist the knob and it cuts around. How do you open the can without making any cuts?

Yeah, I got cut on the same one. With a can of pop or beer though, the tab doesn't flip up with the same force and at the same angle as the Chef Boy can and that's why you really can't cut cut yourself while opening a cold one. The old Chef Boy cans didn't have the dangerous pop tops so they could be opened pretty easily with a decent can opener but the new ones all have the pop tops. Just a case of a company not being able to leave well enough alone.

Even in mine, you need to twist the knob and it "cuts" around. But the cut is not the same as in regular opener.The teeth of the cutter are very fine (it is not that circular sharp disc). It removes it from the periphery of the top lid and you cannot even see the cut. My cutter is from "good cook" which you can get in walmart. It is impossible to get cuts from the partially opened tin with this opener.

Good one:


The dangerous/bloody version:

I just poke a fountain pen in the lid, and suck the contents out.

Thanks, svsg.

That's considered fine dining in England.