BYC Café

[bobbi-j]

Ouch, yes, lesson learned the hard way.

Sometimes, that’s the only way I learn…

 

[sourland]

Sometimes, that’s the only way I learn…

Welcome to the club.

 

[bruceha2000]

I hope it's not arthritis.

I hope not as well but we older people do wear out our joints.

I need both replaced but am not a candidate for replacement

Why are you not a candidate? DW has Rheumatoid Arthritis and is looking at 2 hip replacements. It seems to be getting closer to Sooner than Later.

At least you almost have to try to see it…

Well yeah, or go the easy way and read the second line where it says All 5 Johnsons
Wild guess here, your last name starts with J and it isn't Jones

I shut mine down a while back with the blade engaged. Had to have a friend figure out why it wouldn't start.

Once my real tractor wouldn't start so I did a lot of investigating thinking fuses or safety switches before I figured out the PTO lever had been pulled forward enough for the "not engaged" sensor thing (or whatever it is) thought it was. Must have caught it when I got on or off the tractor. And it has happened a few more times. That is now the FIRST thing I check if I can't immediately think of any other reason.

Instead of one of these:

I keep telling family members to use the right knife for the job! They say the chef's knife is big and scary. Maybe but you are a lot less likely to cut yourself with it when cutting big or hard things like potatoes or melons than if you use a small knife or one with a flexible blade.

BTW, what it the "spoon" end of the first knife used for? I've never seen such a device. If a spoon combined with a fork is a spork, is that thing a spife?

And ended up with these;

Ouch!

and your brain tells you, “That’s not a good idea”, but you do it anyway?

Yep. And as I've gotten older, I seem to have started listening to that little voice. Don't balance, bounce or heal up as fast as when I was a fair bit younger.

 

[Nomadicus]

Why are you not a candidate? DW has Rheumatoid Arthritis and is looking at 2 hip replacements. It seems to be getting closer to Sooner than Later.

I have other conditions that could make the surgery go south on me. I think I can stabilize my BP but there are still others that may never change. Nearly a diabetic and more. I didn't know what was wrong until it was to late. Another then is one stent is in place and they don't like that. I will get a second opinion at least. I see my cardiologist in a couple of weeks and will get his thoughts on the matter.

 

[Sally PB]

If a spoon combined with a fork is a spork, is that thing a spife?

 

[bobbi-j]

Well yeah, or go the easy way and read the second line where it says All 5 Johnsons
Wild guess here, your last name starts with J and it isn't Jones

Oops! I tried…

I keep telling family members to use the right knife for the job! They say the chef's knife is big and scary. Maybe but you are a lot less likely to cut yourself with it when cutting big or hard things like potatoes or melons than if you use a small knife or one with a flexible blade.

BTW, what it the "spoon" end of the first knife used for? I've never seen such a device. If a spoon combined with a fork is a spork, is that thing a spife?

The orange handled knife has a sturdy 6" blade. Not flexible at all. It's our salmonl fillet knife. Definitely not a potato cutting knife. You are right - use the right knife for the job! (Which I usually do, but couldn't find the right knife, and got in a hurry.)
The spoon-like thing on the other end is for scooping membrane, eggs and entrails out of the fish once we cut them open. (And by "we", I mean DH. I don't fillet them, but I do help with the finishing work.)

Yep. And as I've gotten older, I seem to have started listening to that little voice. Don't balance, bounce or heal up as fast as when I was a fair bit younger.

Yep, I don't bounce anymore. I just go "splot" when I hit the ground.

 

[Sally PB]

The spoon-like thing on the other end is for scooping membrane, eggs and entrails out of the fish once we cut them open. (And by "we", I mean DH. I don't fillet them, but I do help with the finishing work.)

Interesting. I'd still call it a "spife."

I have 6 fish to clean for dinner. I need the spife! Has anyone seen my spife?"

 

[aart]

The spoon-like thing on the other end is for scooping membrane, eggs and entrails out of the fish once we cut them open. (And by "we", I mean DH. I don't fillet them, but I do help with the finishing work.)

I thought it was a pumpkin carving tool

Never gutted fish before filleting(then skinning).
That was the beauty of filleting...could not stomach gutting.

 

[bruceha2000]

I will get a second opinion at least. I see my cardiologist in a couple of weeks and will get his thoughts on the matter.

I like that plan. Having to choose spending the rest of your life in pain (or a wheelchair) or dying on the table, I guess the former might be preferable. But if there is a reasonable chance of neither of those outcomes, have to give it every possible opportunity.

 

[bobbi-j]

I thought it was a pumpkin carving tool

Never gutted fish before filleting(then skinning).
That was the beauty of filleting...could not stomach gutting.

We don’t gut before filleting, exactly. I don’t quite know how to explain the process, since I’m not the one doing it. Sometimes we cut the heads off and leave the fish whole - that’s where the scraper comes in really handy. Also, the eggs from the sockeye (red) salmon are saved to make bait for the coho (salmon) so we scrape the eggs out of the reds before completely cutting the fillet off. I guess it’s easier to get them that way. The fillet itself has a membrane on the rib cage that comes off best with the scraper/spoon.