Gashed by garlic

[magid]

I was smashing a clove of garlic under the flat of the knife, as usual. But the farm garlic is much sturdier, and the stem end managed to come out from under the knife into my hand. And yes, garlic is enough to cause bleeding, when the force is large enough, as I've discovered. The gouge is in the top crease on my left palm, just under my pinkie. It's mostly stopped bleeding now, but I held a paper towel over it for the rest of the cooking, just in case. Luckily there wasn't much left, as I was already prepping the turkey.

As least I didn't hurt myself with a cucumber. Not only would that be just generally humiliating, I'd've had to title this post "Cukes of Hazard."

And for the record: I was home too late to make desserts, but I did get library books. The other tray of roasted veggies turned out to be tomatoes, as I couldn't resist those gorgeous huge meaty yellow ones shot through with red.

Shabbat shalom, happy weekend, and may September be healthier :-)

I guess I was wrong about having paid August's stupid tax in full last week, huh?

Comments

[ruthling.livejournal.com]

Some of the cucumbers I've had recently had spines!

The most dangerous vegetable is by far the artichoke. Back when I worked in a grocery store, I was scared stiff of those things!

[magid.livejournal.com]

I'd forgotten about the summer squash/cucumber spines. The tops of eggplant can have that, too.

Some artichokes, at least, are well behaved globes without the spiky ends trying to catch the unwary. But yeah, many are not.

[whitebird.livejournal.com]

I never ever got the hang of smashing garlic with the flat of a knife. Luckily, I no longer need that skill.

My sushi chef chops garlic using the spine of the knife, instead of the sharp blade, or flat. This works wonders. And now that's how I chop garlic as well.

Taken out of context

[queue.livejournal.com]

"as I couldn't resist those gorgeous huge meaty yellow ones shot through with red"

[magid.livejournal.com]

I'd never thought to use the spine of the knife. I'll have to try it.

And really, I've smashed hundreds (thousands? probably) of cloves without incident, and it is rather satisfying, when no blood is involved.

Re: Taken out of context

[magid.livejournal.com]

Heh.

[whitebird.livejournal.com]

You do it just as if you were slicing the garlic, but it mashes as well as slices. I do find that you have to flip the knife over and slice the opposite way that you did with the back, but it still works out really well, and really fast.

Did you save this vampiric mutant clove of garlic? I bet someone would pay a pretty penny on eBay for such a rarity as vampire garlic!

[magid.livejournal.com]

I've been fairly lazy recently, merely smashing them enough to get the skin off and largish chunks, and using those, rather than mincing more finely.

Since it took a little while to start bleeding, I hadn't bled on the garlic, so I put in in the dish, unappreciated for its true nature, alas. :-)