As I can’t type really well without the use of my right index finger, even being left-handed, this post will be rather quick.
As you may know, I’m a volunteer chef at a local shelter. Yesterday I successfully prepared the following menu for an expected 70 servings:
Dried apricot and cranberry stuffed roasted pork loin with raspberry-basil glaze
Roasted herb and parmesan crusted red potato wedges
Roasted spiced butternut squash
I would have loved to post pictures of it, as visually it plated as a “kodak moment”.
Instead, a graphic and poignant reminder:
Always use the proper tool for each task performed in a kitchen!
Recipe: Index Finger Wellington
1 Right Index Finger, aged 41 years
1 Quart Iodine
2 Injections Lidocane
1 Injection Tetanus
2 Yards suturing thread
Splint, bandaging, Ace wrap
12 tablets, Tylenol with codeine #3 – for pain
Heaping of karma
5 Minute Iodine Marinade
Trussing the loins, I used kitchen scissors to cut and trim the butchers twine. Removing the trussing post-roasting, I decided to reach for an 8″ santoku, even though the scissors were 12″ in front of my face.
6 Stitch Finger Trussing
Why a santoku, when clearly the 9.5″ slicer or even a bread knife would have arguably been a better choice in portioning the roasts? I had just spent 45 minutes the night prior sharpening the santoku, of course.
Index Finger Wellington
“Instant Karma’s Gonna Get You” – John Lennon
Moral of the story: Using the proper tools in ANY kitchen is equally important in proper food safety practices!