SC - Re: sources of sources.

[Valoise Armstrong]

Renata said....
<snip>
>Warning -- be very careful with hot sugar! If it splashes on you it is like
>napalm -- it sticks and causes terrible burns. Likewise, try to keep it off
>your stovetop, where it will harden to a rock-like consistancy that won't
>scrub or even chip off!

BEWARE THIS REALLY HURTS...

I can REALLY identify with this. several years ago I was making some "Killer
Brownies" (okay I know, not period, but it was a request) for a canton meeting.

Anyways, I was melting the chocolate chips and butter in the microwave and
when it was done, went to get it. I'm not too sure what happened next but to
the best of my recollection, the very hot and bubbly chocolate and butter
somehow ended up on my wrist, the inside of my wrist! When I was rushed to
the hospital (which I also have a vague recollection of)  I found out that I
had, amongst first and second degree burns, third degree burns to my ever so
delicate and fragile inside of my wrist and up my arm. I was immediately put
on some opiate (I imagine) and sorta recall a really nice cold cream being
slathered from wrist to elbow.

Now being in the state I was in, it made perfect sense to me to get in my
car 4 hours later and drive to the meeting on the other side of the city.
Can you say...duh? Shock will either make everything make sense to you or
you make no sense at all, and I think I was suffering from both.

After several weeks of recovery I now sport a very light (and I was told
very lucky) scar of slightly darker skin. Of course I am burnt challenged,
and have stories for all my burn scars , or is this normal after cooking for
30 years? Can I call them badges of honour...or just the rewards of being
challenged (a klutz)?

Napalm....you bet! Be careful out there!

Micaylah

PS Oh ya. The reason I was posting is because I frequently use piloncillo,
which I purchase at any number of ethnic grocery stores, especially the
mexican ones.


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