I hate it when __________.
We all have those things happen in the kitchen that leave us "#*@^@!!!!" For me, it's when my expensive LeCreuset rubber spatula gets ripped because I used it to scrape out my FP. The thing is heat proof to eleventy jillion degrees but one swipe on that blade and it's toast!!!
You hate it when.......?
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26 Comments:
I get upset when I spend all the time and energy to make a batch of bread and something just goes awry.
I have made hundreds of loaves of bread. (A healthy portion of those have been since I got my shiny new KA mixer ;-)) Almost all of them, including many of the ones during my long-ago "novice period" have been somewhere in the pretty good to outstanding range, with a natural upcurve over time.
And YET there are those inexplicable failures. Or maybe not even outright failure, but still just not quite "right."
coffeefrappe at 12:11PM on 01/17/08
As a Realtor, FP means fireplace! Cleaning it with a rubber spatula is a pretty funny image. It took a sec to figure out you meant frying pan?
As I get older, I hate it when I just plain FORGET.......that I need to remove something from the oven, the kettle is boiling dry. I've learned to rely on timers and knowing I don't dare get distracted or leave the kitchen. Can't have sixteen million things on my mind at once anymore.
PerkyMac at 12:56PM on 01/17/08
I managed to crack my Catamount Glass butter warmer. I don't think they even make it anymore. It looked like it came from a chemistry set. Wonderful and utilitarian. I've kept it for over 2 years. Can't use it, though. I'm still optimistic that I'll find a new one.
Chiff, I've dropped my Le Creuset spatula into the flame. Discolored, but still in use.
Kerosena at 1:05PM on 01/17/08
@PerkyMac, FP means food processor, last time I checked most frying pans don't have blades.
I hate it when I drop stuff, and it happens all the time. I swear my kitchen floor is a magnet for ingredients and utensils alike. I'm actually starting to think that my counters are sloped in a way that makes this happen so much, either that or I'm just tragically clutzy that way.
protest at 1:23PM on 01/17/08
I caught the "blade" after I hit post, but still didn't figure it out....duh. I hardly ever pull my processor out of the cabinet and it never came to mind. Now it all makes sense. ;)
I drop stuff when I'm trying to hurry. I'll bet you're a hurricane in the kitchen?
PerkyMac at 1:31PM on 01/17/08
I hate it when I don't let the cream cheese (having never made a cheesecake before this was a very important lesson learned) get quite close enough to romo temperature, and while trying to mix together the main ingredients, the hand mixer suddenly starts to make very funny noises, then start to smoke and quickly shorts out.
Ouch.
I wound up having to run over to the local Kohl's just to get an emergency replacement, since it was for a birthday of a coworker the next day, and they had a very specific request that I couldn't just fake with a store-purchsed cheesecake.
But, at least that should be the *only* time that I make that mistake...I hope!
Traveller at 2:32PM on 01/17/08
@PerkyMac
Ha I wish! It always seems like it takes me 2 hours to make anything...and yet I still drop stuff.
protest at 3:03PM on 01/17/08
Hate it when am almost all the way through a new recipe, and find that I forgot to buy some key ingredient and have to make a mad dash to town.
hatlady at 3:36PM on 01/17/08
Invariably, on the rare occasions that I wear a light colored shirt, I get tomato sauce--or whatever is colorful/dark--splattered on it. Red wine, I can get that out. But tomato sauce, with its oils, grrr...
Also hate it when the phone rings in the middle of kitchen work. It's never been anything important (but I never know, so I have to answer it), but it throws a big wrench in the system.
renzata at 4:30PM on 01/17/08
I hate it when I lay my hand-knit, felted wool oven mitt on the (open) oven door and inadvertently close the door...trapping the mitt inside, under the heating element.
Sorry, Mom... It's only a little bit scorched....
sheldel at 4:52PM on 01/17/08
@ Renzata...good old original blue Dawn. Put it on ANY spot, grease, marker, food, grass, baby puke, pureed squash and let it sit for awhile.
Good as new.
ChelleyD01 at 6:45PM on 01/17/08
I hate when I get an assortment ot bagels and they mix the sweet with the savory ones. GRRR!
evilchefmom at 8:00PM on 01/17/08
I killed my nice immersion blender - I was really upset that I did something stupid like that. They are not meant for dried fruit, even with liquid involved. Pretty sure most people could figure that one out. :)
Littlebluesiren at 11:33PM on 01/17/08
Oh, renzata... you're singing my tune! Every single light-colored top I own has at least one stain. Tomato-based is definitely one of the worst, right up there with chocolate, gravy/meat drippings, and black tea.
You'd think I'd learn, but NNNNnnnnnnoooOOOOOOO....
AAAaaaaargh.
LoCo at 11:43PM on 01/17/08
I hate it whn I'm n the kitchen doing my thing, & sum1 is all on my back trying 2 c or get a taste of wht i'm cooking. Ooooooooooooh I hate that stay out the kitchen. LOL
nutbread at 12:40AM on 01/18/08
I have stopped wearing white colored clothing for just that reason! It's like i unconciously gravitate toward red sauces or wine or something else when I wear those clothes. It's to the point where i even try to plan ahead and if I know that I am going to an Italian restuarant on a certain day, I will avoid wearing light-colored clothing at all! : )
Traveller at 9:18AM on 01/18/08
So what's up with all the chef's wearing white chef's coats? Are they like dress uniforms, and they wear something else while actually cooking? I can't even imagine what they'd look like at the end of the working day, no less how uncomfortable to cook in. My mother and my grandmother lived in aprons. I don't, do you? I only think to put one on (sometimes), if I'm working with loose flour. Which only makes a mess - doesn't stain!
PerkyMac at 10:21AM on 01/18/08
PerkyMac, I hated those coats. I wasn't in a fancy kitchen by any means, but it was my first stint at cooking that intensely, and I was often a mess.
Apparently, the idea is that a fully competent chef doesn't get splattered or spill on her/himself. My boss preferred the chef jacket, so it took me a while to realize that many of the cooks in London wear an apron (dark blue with white stripes). I went to that and it was a vast improvement:
http://www.amazon.co.uk/gp/product/images/B0002WYRQO/ref=dp_image_0/202-6659069-5142241?ie=UTF8&n=283926&s=dvd
I desperately need to buy myself an apron.
renzata at 11:20AM on 01/18/08
I have a drawer full - want one? Seriously, you should see the cute little "sexy" aprons I have. Not sure if they belonged to my mother or grandmother. Some are utilitarian, but many are decorative, sexy, or beautiful. Based on these, I think they put as much thought into their aprons as their "Sunday Best". I can't bear to get rid of them.
So, you actually cooked in a white jacket. Thanks for the info. Time for a uniform change, like the Catholic nuns? I like the striped apron, but Jamie looks cute in anything.
PerkyMac at 11:47AM on 01/18/08
I hate when I get an assortment ot bagels and they mix the sweet with the savory ones. GRRR!
OMG! I can't believe this bothers someone else! I always say, "Put smellies with smellies because if you put one everything bagel in with eleven cinnamon raisin bagels, you have a dozen everything bagels!"
chiff0nade at 3:07PM on 01/18/08
I'll jump on that bagel-bitch boat... please keep those darned onion or everything or garlic bagels separate!!! And not just from the sweet ones. Keep 'em away from ALL the others! I hate it when my perfect sesame bagel tastes like an onion bagel!
Regarding aprons, I generally have at least two at any given time, but usually remember to wear none. Of course, when I do wear one, it never fails that I will splatter something onto a part of myself that's NOT covered by apron. I'm not even exaggerating. Seriously. This just happened around the holidays (again). I was wearing a crewneck T-shirt, the apron just covers my bust, and I managed to splatter gravy all above the top of the apron around the crew neck. Of course, my house is filled with comedians, and I never heard the end of it. "Only YOU could end up with food on your clothes while the apron remains spotless," or things to that effect. I've even ended up with stuff on my back! What the...???
I've actually been thinking that I need a chef's jacket, simply because everything would be covered. Or a smock. One with sleeves. Like artists and sculptors use. Of course, they're billowy, so I'd probably catch myself on fire. Which might be only slightly more of a problem than all the stains!
LoCo at 3:20PM on 01/18/08
LoCo - you are so funny! How about a rain poncho? You could even protect your hair!!!
You know, if you think about it, our mothers didn't wear tee shirts and jeans when we were kids (mine did later on). That's what I'm usually wearing while I'm cooking. I always had to dress up for work and wear heels, etc, and couldn't wait to get into comfy clothes the second I got home. Even most of my holiday cooking is done wearing casual clothes. I think that's why I don't worry so much about stains. Not a single stitch has to be dry cleaned. I'd look ridiculous wearing a frilly apron, as funny as you making gravy in that poncho! ;0
PerkyMac at 6:43PM on 01/18/08
I always keep one chef's coat for "meeting and greeting." No one has to read the menu on my cooking clothes. I'm pretty neat about cooking but I do have mishaps. It's best that clients see you in clean whites - it perpetuates the illusion I'm a perfect cook! :D
chiff0nade at 7:41AM on 01/19/08
I worked in a laundry for years, the best way to get stains (esp food) out of white clothing is in the wash cycle after you add detergent and before the bleach, add a cup of powdered dishwasher detergent(cascade or the like) it must be powdered and non lemon, then add your bleach and let it mix thoroughly then sit for about 3 min (depending on the stain) if you're at all skin sensetive however double rinse. I got stains out of all kinds of chef coats, aprons and even linens for a catering company with this concoction. Also remember tomato sauce will usually come out of any color clothes with just a little dish detergent, but do it soon.
huney_bumper at 9:50AM on 01/19/08
I just had to revive this thread to share one of my proudest moments.
Last night, I made hot dog buns from scratch (long story), minced some red onions, cooked hot dogs in casings on a griddle (you know how those puppies explode?), and ate said hot dogs (including yellow mustard, red onions and Tapatio hot sauce) without getting even the tiniest splatter of anything on my very expensive cream-colored angora/mohair sweater! In fact, I forgot I was wearing it until I had already put the food on the table, so I wasn't wearing an apron or being the least bit careful! And I never once stopped to think that I might drip the world's most impossible to remove substance (yellow mustard) on it while eating!
Woo Hoo!!!
Okay. I know that was weird, but hey... Thanks for my moment... carry on!
LoCo at 2:30PM on 02/23/08
I'm more impressed with homemade hot dog buns, but it is a miracle that you didn't drip and ruin. Yellow mustard? Need to add that to my never touch my lips list. I love all the other mustards though and I'm glad you're happy!
Hip.......Hip........HOORAY!
PerkyMac at 2:48PM on 02/23/08