A collection of recipes and stories, wine tastings and the occasional restaurant review.
As if I don't have enough to worry about...This is the same man that chopped off the tip of his finger with a Ginsu knife. I'm just saying.
But I can't be a serious chef without cooking induced wounds, right?
Did you take him to the emergency room when he chopped his finger off? That happened to a friend of mine in a horrible quilting incident. It was grisly.
Is this two wounds in one meal?
I didn't go to the ER when I chopped the finger off...I was cooking the catered meal for 50 that I recently commented about on your blog---DC FOOD BLOG.CHILEFIRE: nope it was two wounds in two weeks...so not too bad.
Holy crap man. I understand your comment about serious chefs having the battle scars, but try not to fly around the kitchen so fast that you are hurting yourself.
No, no emergency room for the finger. It really was just the tip, but deep enough that it bled profusely. We had to make a quickie bandage with what we had on hand, and it wasn't pretty. Eventually he did have to go see the doctor, though.
Post a Comment