I Need Help
Okay, I have a dilemma. Today, along with the purchase of our new dishwasher (his name is Jose) we bought a spify set of brand-new Teflon-coated frying pans.
These are probably our 3,489,256th set of nonstick pans that we have purchased for this house. For some unknown reason we seem to go through them as quickly as toilet paper in a diarrhea ward.
Now I have been contemplating on this long and hard. I have recently narrowed it down to one of two possibilities.
One; over the years someone small and stelthful must be sneaking into our house late each night and, little by little, biting at the nonstick coating of all our frying pans in an attempt to slowly poison us by seeing to it that we ingest little bits of Teflon each time we use the pans. The more we use the pan, the more Teflon comes off into our food. Hence, the plot to poison us. (and the reason for those metalic-tasting scrambled eggs)
The other possibility, remote as it may be, is that someone in this very household is not using the proper utensils when cooking with the forementioned frying pans, i.e., using metal forks with sharp pointy tips or deadly steak knives with wicked serrated edges, instead of using the approved plastic thingies that say they are actually MADE to be used on nonstick coated frying pans.
So here's is the dilemma.
Do we buy a better lock for the front door or post a guard dog in the kitchen?
These are probably our 3,489,256th set of nonstick pans that we have purchased for this house. For some unknown reason we seem to go through them as quickly as toilet paper in a diarrhea ward.
Now I have been contemplating on this long and hard. I have recently narrowed it down to one of two possibilities.
One; over the years someone small and stelthful must be sneaking into our house late each night and, little by little, biting at the nonstick coating of all our frying pans in an attempt to slowly poison us by seeing to it that we ingest little bits of Teflon each time we use the pans. The more we use the pan, the more Teflon comes off into our food. Hence, the plot to poison us. (and the reason for those metalic-tasting scrambled eggs)
The other possibility, remote as it may be, is that someone in this very household is not using the proper utensils when cooking with the forementioned frying pans, i.e., using metal forks with sharp pointy tips or deadly steak knives with wicked serrated edges, instead of using the approved plastic thingies that say they are actually MADE to be used on nonstick coated frying pans.
So here's is the dilemma.
Do we buy a better lock for the front door or post a guard dog in the kitchen?
posted by David at
8:08 PM
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