The Y is doing Pot Roast. Kinda Sorta all on his own! We've been slowly teaching him to cook. You gotta remember, he grew up eating the cooking of a woman who thought Lasagna was properly made with box pasta, cottage cheese and the secret ingredient, the French's Spaghetti spice packet!!! to put it mildly, he has a warped pallet!
So, today, he's doing Pot Roast. I gave him the Ramen Fine Cooking magazine with a nice basic "Here's how ya do pot roast article. He's doing OK except he thought seer was done on medium heat. I fixed that for him. then, well, I nearly killed him.
While I await my new knife set, I am working along with my only two good knives, my small Shun Chef's knife and my fabulous Paring knife. still haven't had a day when tat wasn't in my hand! So, the Y is very carefully dicing onions and garlic while I'm tending the seer.. I move the meat over and he's ready to put the well cut alliums into the pot when SCCCCRRRRRIIIIIIIIIIIITCH!
He was using the BLADE side of my Shun Chef's knife to scrape the onion and garlic into the pot. I SCREAMED and grabbed his wrist. It took me a second. at first I didn't realize I wasn't breathing! I just took the knife from his hand, showed him the miraculous tool the knife makers had given him, the FLAT edge!!!! I tried not to yell, to keep my voice calm and level. I gently walked from the kitchen and picked up my steel as I passed and carefully realigned my edge while I sent him for a Time Out.
He's not dead but, I hope he has learned a lesson.
Meanwhile, the Pot Roast seems like it might be pretty good! Now that he is open to learning, I'm pretty happy with the results. he has breakfast sausage pretty well in hand. makes a mean patty, there. Pot Roast is his first major dish attempt and I'm trying to let him do it himself. Here's hoping I can stay in here watching MASH reruns for another half hour!
So, today, he's doing Pot Roast. I gave him the Ramen Fine Cooking magazine with a nice basic "Here's how ya do pot roast article. He's doing OK except he thought seer was done on medium heat. I fixed that for him. then, well, I nearly killed him.
While I await my new knife set, I am working along with my only two good knives, my small Shun Chef's knife and my fabulous Paring knife. still haven't had a day when tat wasn't in my hand! So, the Y is very carefully dicing onions and garlic while I'm tending the seer.. I move the meat over and he's ready to put the well cut alliums into the pot when SCCCCRRRRRIIIIIIIIIIIITCH!
He was using the BLADE side of my Shun Chef's knife to scrape the onion and garlic into the pot. I SCREAMED and grabbed his wrist. It took me a second. at first I didn't realize I wasn't breathing! I just took the knife from his hand, showed him the miraculous tool the knife makers had given him, the FLAT edge!!!! I tried not to yell, to keep my voice calm and level. I gently walked from the kitchen and picked up my steel as I passed and carefully realigned my edge while I sent him for a Time Out.
He's not dead but, I hope he has learned a lesson.
Meanwhile, the Pot Roast seems like it might be pretty good! Now that he is open to learning, I'm pretty happy with the results. he has breakfast sausage pretty well in hand. makes a mean patty, there. Pot Roast is his first major dish attempt and I'm trying to let him do it himself. Here's hoping I can stay in here watching MASH reruns for another half hour!
We will reach 43 years of marriage next year, and my wife finally knows which knives she is not to touch. I keep 'em all razor sharp, but mine don't have any chips in them. 
Can't wait to see pics. I rootin' for ya Y!
Anyway, since then I've had no troubles keeping a very ample supply of very sharp medium/low priced knives on hand for any use I want (including scrapping garlic into a pan). A quick 3-4 strokes through the Chef's choice & all is good in the kitchen again. After 40+ years of this routine I've got 1 narrow bladed Chicago Cutlery boning knife that is demonstrably narrower than when purchased, but it's still the wife's favorite for trimming fat & silverskin when processing venison, so I dassen't through it away. None of the rest show any appreciable damage from being sharpened very frequently with an electric machine. Lest anyone think I am just a cheapskate, I have some very pricey custom made hunting knives that get used only a few times a year. Mostly, I have those for sentimental reasons in that they were made by good friends of mine. Help me understand the concept of premium priced kitchen tools???
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