Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad.

Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad @ thatothercookingblog.com

9:07 PM. For whatever reason today I remembered the worst accidents I’ve had in my kitchen in the last 4 years. I don’t want to forget them I guess. They taught me a lot. I can recall at least 4 relevant ones:

Three stitches on my left forearm. Cleaning dishes. Plate slipped from my soapy hands. My reflex was to catch it. I crushed it against the sink with my hand. One of the shards punctured my arm. Blood everywhere. Drove myself to the ER. 3 hours of waiting. They finally patched me up. Cost me over a thousand dollars of copay. That’s insurance. God bless America.

Chef knife puncture on my left leg shin. Washing dishes. Again.. now you know why I hate it so much. Dropped knife. Jumped back to distance myself from it. I didn’t want it going through my shoe. Didn’t jump back far enough. Knife lands on its butt. I land on the knife tip. Bone stops knife from going deeper. Blood everywhere. Literally. This time,  f#$% ER. I patch myself up.

Second degree burn. Maybe third. Pots have been in the oven for 3 hours at 500F. I’m not roasting anything. I’m drying silica gel crystals. I like keeping my closest dry. Take the pots out of the oven. Turn around. Get distracted doing some cleaning. Turn back. Hold and lift the heavy pot from the counter. My own skin sizzles now. Put down the pots on the counter. Feel on of my hand nerves go numb. Stick my hand in cold running water. Reach for some ice in the freezer while my hand still submerged in cold water. Add some ice. Pain is intolerable outside the water. I was stuck there for a good hour until the pain was manageable. Cover my hand in vaseline. Walked to the pharmacy. Couldn’t drive. Buy some stuff. Patch myself up. Take some iPhone pics of my mummy hand. F#$% ER.

Kitchen fire. Deep-frying. Over the stove. Pot has too much oil. I don’t remember what I’m making then but pot overflows. Within a second. Fire everywhere. I’m ok with fire. I’m not ok with the amount of black smoke that fills my apartment in a second. All smoke alarms go off. The bottom of all my white cabinet, are now black. I take the burning pot to the sink and throw on the lid. Fire’s out now. My kitchen is a disaster. Spend hours trying to clean this mess.

rel=”attachment wp-att-6637″>Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad @ thatothercookingblog.com

Today nothing like this happened. Actually it has been a couple of years since my last kitchen accident and I hope that stays that way for all of eternity. I’m very careful nowadays when I do dishes. I have a proper deep fryer and I definitely grab all metallic pots and pans with a dry towel no matter what.

Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad @ thatothercookingblog.com

Today is meat and potato day for me. After the sous vide brisket success I decided to make a simple lunch and enjoy it accompanied with some of my favorite things. Potatoes and Kale. I was also very short on time, so I kept it super basic. Pressure cooked baby creamer potatoes in about half an inch of really salty water. And made a quick kale salad with almond oil and rice vinegar. For the potatoes. Don’t peel them. And cook for about 8 mins after the pressure cooker has reached 15 psi. Allow them to rest. Don’t serve them right away or they will dry out (they steam all the water off). Let them rest in the pressure cooker vessel for about 10 mins.

Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad @ thatothercookingblog.com

I’m signing off now. Good night!

 

 

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  1. I’ve never had stitches. But I do have stripes of burn marks on my forearms from burning them on my oven. It doesn’t help that I’m short, and that my cabinet finisher, who is 6’2″, decided my new oven would look good a couple inches higher than originally planned. Let’s just say I keep a lot of bandaids in my kitchen drawer!! Love seeing sous vide recipes – brisket is one of those cuts that transforms magically with sous vide. Great photos.

    1. HI Mimi! that sucks about your oven! and I bet a little step is out of the question, would be too dangerous, huh? I would love to have my oven a few extra feet off the ground. I have a standard oven and stove setup. So I have to kneel down all the time and I get burn marks on my form arms for the opposite reason. I’m 6.1 and if I don’t seriously get down I’m at a difficult angle to work. I also get little small cuts and bruises, oil spatter burn marks, etc… nobody said it cooking is painless, and reading about line cooks, that’s true kitchen nightmare stuff. Thanks for leaving me this beautiful comment and compliments. Makes my day! Have a great Sunday Mimi!

  2. I am pretty prone to kitchen accidents featuring knives and burning and in one case fire (not very likely to happen because my stove is induction), but they seem minor compared to yours. $1000 for that ER job sounds insane.

  3. My goodness. Kitchen accidents are scary. I’ve gotten a few burns from the oven and the worst by far was that Fing mandolin. It pretty much sliced off a big piece of my thumb. Scary. Your sous vide meat looks amazing.

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